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Planted Performance: Easy Plant-Based Recipes, Meal Plans, and Nutrition for All Athletes
by Natalie Rizzo MS, RDPlanted Performance lays the sports nutrition groundwork of plant-based nutrition for everyday endurance athletes looking to fuel their activity and aid recovery. Meal plans to cover every day in a training plan (including rest and recovery days), 68 simple and tasty recipes, and meal prep tips ensure plant-based athletes have the energy they need to bring them past the finish line. Nutrition for everyday athletes is more than just the overall consumption of the right nutrients—it&’s about when and how to get what&’s needed to fuel their bodies—and the growing number of plant-based athletes need answers and advice about the proper amount of nutrients. Am I getting enough protein? How much iron and B12 are in meatless foods? Here to guide is Natalie Rizzo, a New York City-based media dietitian and owner of Greenletes, a compilation of vegetarian and vegan recipes and practical sports nutrition articles, to all this and more. Planted Performance is a cookbook not just for vegetarian or vegan athletes, but also for meat eaters looking to integrate more plant-based dishes in their diets. Packed with nutritional guidance, you&’ll quickly become a stronger, better athlete before, during, and after race day. 68 WELL-BALANCED RECIPES: With nutrient-rich recipes, there&’s no need to count calories or track macros SCIENCE-BASED SPORTS NUTRITION: Learn how to stay properly nourished while on a vegan or vegetarian diet to ensure you&’re getting the right protein, iron, calcium, and Vitamin D VEGAN SUBSTITUTES: All the recipes are vegetarian, and whenever an animal-derived product is an ingredient, a vegan substitute is provided MEAL PREP TIPS: Learn the benefits of meal prepping and become a pro with the simple tips provided, such as focusing your meal around a protein source 4 MEAL PLANS: Each meal plan includes 6 recipes and caters to different types of workouts: training day, rest day, intense day, and strength-training day.
Planted: A chef's show-stopping vegan recipes
by Chantelle Nicholson'Chantelle Nicholson's Planted is the ultimate cookbook for food-obsessed vegans' - Vogue'Groundbreaking plant-based cookery from a remarkably talented chef.' - Marcus WareingIn her first solo cookbook, Chantelle Nicholson shows you how to cook delicious vegan dishes using seasonal and flavoursome plant-based ingredients. Growing up in New Zealand with a vegetable garden influenced her passion for fresh produce and, with her career as a professional chef, she was inspired to develop tasty, restaurant-quality vegan recipes, which feature on the menu at Tredwells, winner of AA's London Restaurant of the Year. In Planted she offers an abundance of these dishes to make at home. Her recipes may look high-end, but they are easy to create in your kitchen and will impress even the most devoted meat- and cheese-lovers. This is not a book about veganism, it is about fantastic and tasty food, made without animal products. It celebrates produce, seasonality and food that tastes good!
Plantiful: Over 75 Vibrant Vegan Comfort foods
by Francesca BonadonnaFrancesca Bonadonna, of Plantifully Based delivers a fresh and creative approach to vegan cooking in her new book, Plantiful: Over 75 Vibrant Vegan Comfort Foods. With an emphasis on comfort, quality, and taste, she draws upon her Italian American heritage to bring familiar flavors and delectable dishes to your table. Plantiful teaches you how to easily transform plant-based foods into hearty and nourishing meals. With an array of creamy, saucy, and crispy creations, Francesca dispels any misconceptions that vegan food lacks the pleasing flavors and textures of its non-vegan counterparts. Each recipe is made from high-quality but easily accessible ingredients, with a simple format that makes cooking both easy and fun. Francesca guides you each step of the way in creating satisfying meals and snacks that are perfect for sharing. Whether you are a seasoned vegan cook or are looking to expand your repertoire of plant-based meals, she has you covered with over 75 foolproof recipes, along with kitchen tricks and tips for overcoming common challenges, allowing you to find joy and inspiration on your cooking journey! Sample recipes include: • Vegan Chorizo and Potato Breakfast Tacos • Greek Nachos • Popcorn Chick’n • Sweet Gochujang Tempeh Bao • Buffalo Chick’n Sandwiches • Vegan Mac and Cheese • Yellow Split Pea Cannellini Bean Stew • Zeppole
Plantifully Lean: 125+ Simple and Satisfying Plant-Based Recipes for Health and Weight Loss: A Cookbook
by Kiki NelsonGive Mom the gift of vibrant health with Plantifully Lean—over 125 simple, plant-based recipes and a four-week meal plan to nourish her body and soul.When Kiki Nelson adopted a plant-based, low-fat diet, she lost seventy pounds and reversed her risk for diabetes and heart disease. While a few programs had previously helped her lose some weight, it took going all in on plants to resolve her health issues and maintain her weight loss. In Plantifully Lean, Kiki shares more than 125 wide-ranging, simple recipes and the four-week meal plan that were key to her success. Covering every meal plus snack attacks, Plantifully Lean includes simple recipes such as Mediterranean Pasta Salad, Blueberry Vanilla Pancakes, Warm White Bean and Potato Salad, Roasted Cauliflower with Pesto, Microwave Potato Chips, Shiitake Rice with Bok Choy and Thai Peanut Sauce, French Onion Soup, Sweet Potato Tacos, Mini Oat Bars, and Caramel Apple Streusel. When you&’re eating a plant-based diet this satisfying and delicious, you&’ll feel energized and motivated—never hungry or bored. Originally shared with her online community, this new edition of Plantifully Lean has been redesigned to be even easier to use and expanded with new information, inspiration, and photos. To make a plant-based diet part of your healthy lifestyle, Plantifully Lean includes the following: -Meal prep guidelines and tips -Low-fat, plant-based comfort foods that will cover your cravings -Lists of &“high-volume foods,&” or foods that are both healthy and filling and that are perfect for snacking and swapping into recipes -Charts for balancing your plate with grains and produce -Nutritional information for each recipe Plantifully Lean was written to help anyone find health and well-being, whether they aim to lose weight, stave off diabetes, lower cholesterol, or address elevated blood pressure. Kiki writes with the warmth and vulnerability of someone who&’s been there, and includes inspiration on every page. Plantifully Lean will help you change from the inside out.
Plantifully Simple: 100 Plant-Based Recipes and Meal Plans for Health and Weight-Loss (A Cookbook)
by Kiki NelsonNational Bestseller Food Network: One of 10 Best New Vegan Cookbooks &“A must-read for anyone looking to optimize well-being…Kiki&’s recipes and guidance are sure to set you up for success!&” —From the Foreword by Dr. Uma Naidoo, author of This Is Your Brain on Food and Calm Your Mind With Food &“For author Kiki Nelson, meals are not just mere sustenance, but an opportunity to change the way you feel. And for her, that means following a plant-based diet, one which has helped her improve her mood, gain energy and lose weight. It also means finding dishes that offer nutrition, satiety and flavor made with wholesome ingredients, which isn&’t as elusive a notion as you might think.&” —Food Network Reclaim your health with Kiki Nelson&’s all-new super simple plant-based recipes and a 28-day meal plan that will kickstart new habits and enable you to maintain your health and weight loss.Whether you want to prevent diabetes and stroke, sleep better, heal PCOS, resolve any number of health concerns associated with weight, are trying to shed those last ten pounds, or you are simply in a maintenance stage, Plantifully Simple is for you. Kiki Nelson, who lost seventy pounds on a plant-based diet and eliminated her risk for diabetes and stroke, shares the recipes, meal plans, plate-building, and mindset she adopted to reclaim her health—and keep off the weight. Here, she offers 100 all-new recipes that are as delicious as they are satisfying: they depend on luscious fruits and vegetables as well as comforting and satisfying carbs so you will never be bored or hungry—or feel restricted. Kiki knows that to lose weight you need a plan, and here she offers two foolproof plans. Both can deliver results, and offer freedom and peace of mind when it comes to making food choices. Mindfully Plant-Based: An effective and liberating plan for eating low-fat plant-based foods using Kiki&’s &“balanced plate&” method that balances starchy vegetables with fiber-rich non-starch vegetables. Precisely Plant-Based: A targeted plan for eating low-fat plant-based foods while tracking your daily calories so you have concrete data for tailoring what you eat to your body&’s unique needs. Plantifully Simple is a unique resource that is at once practical and inspiring and includes the following recipes: Breakfast and Brunch: Raspberry Lemon Poppy Seed Pancakes, Chocolate Peanut Butter Oatmeal, Garden Vegetable Chickpea Omelet, Breakfast Tacos Lunch and Dinner: Sesame Ginger Cold Noodle Bowl, Butternut Squash and Kale Salad with Cranberries and Pecans, Sweet Potato Black Bean Curry, Apple Pimento Grilled Cheese with Caramelized Onions and Arugula, Hawaiian Street Cart Tacos, Spring Alfredo Pasta Sauces, Dressings, and Dips That Make Mealtime a Snap: Creamy Sriracha Dressing, Corn and Cucumber Salsa, Pimento Cheese Sauce Desserts: Heavenly Banana Brownies, Maple Pecan Pudding, Apple Caramel Crisp
Planting Seeds of Knowledge: Agriculture and Education in Rural Societies in the Twentieth Century (Environment in History: International Perspectives #24)
by Julia Tischler Heinrich HartmannIn the late nineteenth and early twentieth centuries, agricultural practices and rural livelihoods were challenged by changes such as commercialization, intensified global trade, and rapid urbanization. Planting Seeds of Knowledge studies the relationship between these agricultural changes and knowledge-making through a transnational lens. Spanning exchanges between different parts of Europe, North and South America, the Indian subcontinent, and Africa, the wide-reaching contributions to this volume reform current historiography to show how local experiences redefined global practice.
Planting With Purpose: How Farmers Create a Resilient Food Landscape
by Stephen EllingsonExamines local food movement activism in a period of increasing climate chaos and neoliberal crisis, economic inequalities and political divisionsIn the face of numerous challenges, small-scale farming for local markets requires enormous courage and optimism. The decision to become a farmer often arises from a profound desire to uphold certain values and beliefs, driven by the moral and emotional motivations to contribute to a greater good.Central New York’s local food market draws a unique cohort of individuals who see farming as more than just a livelihood; it is a way to define a good life and contribute to the well-being of the society they cherish. Their moral order revolves around shared beliefs in sustainability and stewardship of the land, emphasizing health and risk management, cooperation over competition, and a deep sense of justice. For these farmers, relationships and family ties are foundational to their work, creating a strong sense of community within the local food system.This book delves into the captivating world of local food markets in a “Rust Belt” region of the state, where 51 individuals representing 45 different farms, restaurants, agricultural non-profits, and local food retailers share their inspiring stories through conversations and interviews. Author Stephen Ellingson explores the intricate web of moral commitments, self-understandings, and emotional experiences that drive and sustain small-scale farming for the local food market. By amplifying the voices of these unsung heroes, it gives recognition to the crucial role they play in society and offers important insights into the values that underpin their contributions to the local food system.
Plants Feed Me
by Lizzy RockwellSink your teeth into the plants that feed the world—flowers, fruits, seeds, and all! With its simple text and bright, appealing illustrations, this book is perfect for young readers learning about where their food comes from. Clearly-labeled diagrams show the different parts of plants we use and eat—leaves of spinach and cabbage, the roots of carrot plants, and the wide variety of fruits, such as apples, berries, and tomatoes. Plants Feed Me explores the different types of seeds we eat— beans, nuts, rice, and even how wheat is ground into flour and used to make many other types of food. Smiling children pick fruits and vegetables, and learn how plants grow from seeds, stretching toward the sky for sun and into the earth for nutrients. This celebration of fruits, vegetables, and more is sure to get kids interested in what's on their plates!
Plants First: A Physician's Guide to Wellness Through a Plant-Forward Diet
by Katie TakayasuHave you heard that a plant-forward lifestyle is better for you, but you don&’t know why you should make plant-based foods a bigger part of your diet? Or maybe you understand the why, but you&’ve had trouble figuring out how to improve your vegetable intake. In Plants First, Dr. Katie Takayasu helps you understand the reasons for prioritizing plant-powered foods to clean up the hormonal cascades that cause cravings and leave you feeling sick and tired. She offers approachable science lessons that explain how a plant-forward diet can correct issues like inflammation and hormonal imbalances to help your body find its healthy weight and experience more restorative sleep. Then Dr. Katie explains how to make small, steady shifts in your lifestyle to calm and refresh your brain and body through her five-day plant-powered health reset, which will help tap into your body&’s innate wisdom for natural detoxification. She explains how to stock your Kitchen Pharmacy with good foods and supplements for a plant-forward diet, and with her yummy, family-friendly recipes, you will start creating balance on your plate and move along the path to a healthier lifestyle. Sample Recipes Include: Almond Furikake Crusted Halibut with Roasted Vegetables, Black Rice and Coconut Lime Cream Ginger Mandarin Almond Cake with Chocolate Ganache Lavender Antioxidant Dream Milk Slow Cooker Apple Pie Oatmeal Roasted Chicken with Pears & Figs on Swiss Chard Thai Coconut Curry Noodle Soup Arugula, Lentil and Roasted Eggplant &“Menstrual Health&” Salad with Lemon Balsamic Dressing Kale & Quinoa Greek Salad Coriander & Flax Roasted Eggplant
Plasma Fibronectin: Structure and Functions
by Jan McdonaghThis volume deals with a multifunctional plasma and tissue protein, fibronectin, which participates in many significant biological and pathophysiological actions, presenting the information concerning structure and describing the interactions of fibronectin with fibrinogen and fibrin.
Plat du Jour: French Dinners Made Easy
by Susan Herrmann LoomisEmbrace everyday cooking with Susan Loomis’s Plat du Jour, her appealing take on the French formule. Discover the pleasures of cooking—and eating—with this French approach to everyday meals. Featured on bistro menus and dinner tables throughout France, the plat du jour is the centerpiece of a two-course meal, a formula that Susan Loomis cleverly presents here. By pairing substantial main dishes such as Boeuf Bourguignon, Poule au Pot, and Bouillabaisse, with just the right starter, side, and/or dessert, Plat du Jour makes getting dinner on the table as easy as un, deux, trois! This is a long-awaited collection of classic recipes by Loomis, an American-born cooking teacher and author who resides in Paris. She has perfected these iconic dishes and shares what she’s discovered while living in France, cooking for family, friends, and students. In addition to the recipes, the cookbook includes helpful tips and intriguing details about French culinary history. It’s a must-have for any aspiring home cook with a craving for simple French cooking.
Plated: Weeknight Dinners, Weekend Feasts, and Everything in Between
by Elana Karp Suzanne DumaineEating Well Made Easy The more than 125 inventive, repertoire-building recipes in Plated will help you cook and eat food you love without having to think so hard about it. Every dish here will work no matter how much (or little) time you have to cook, whether it's quick dinner on a Monday for two or a backyard barbecue for a crowd. The recipes are all rooted in a core technique--think One-Pan Roasted Chicken, Slow-Simmered Turkey Chili, or Cheesy Baked Penne--but can also be customized according to peak produce and just what you're in the mood for. Step-by-step prep instructions and menu ideas take the stress out of cooking, so you know exactly what to do and when. Here, too, are ways for you to stretch these recipes, like basic marinades and spice rubs that can be used on almost anything, reinventions for leftovers, big-batch make-aheads, company-worthy feasts, and perfect sides. Platedis sure to become a well-loved, sauce-splattered staple in your kitchen.
Platos keto para principiantes. Paraiso Cetogénico.
by Paula Henry¡Descubra como la preparación de platillos keto puede transformar su cuerpo hoy mismo! Una dieta cetósica es una forma muy eficaz de perder peso. El mejor aspecto de esta dieta es que se puede perder peso corporal sin tener que contar calorías. La razón detrás de esto es que la dieta será tan satisfactoria que no tendrá antojos frecuentes. Se ha encontrado que las personas que siguen una dieta keto pueden perder 2,5 veces más peso en comparación con las personas que siguen una dieta restrictiva en calorías. La dieta keto también puede tratar la diabetes tipo 2, el síndrome metabólico y la prediabetes. Seguir una dieta no es lo más fácil del mundo. Cuando se trata de ello, cuesta mucho hacer el cambio en nuestros hábitos alimenticios. Puede que durante los primeros días, sea capaz de seguirla y asegurarse de ingerir sólo los alimentos que son mejores para usted, pero con el tiempo, llegará a un punto en el que sienta la presión de ceder. Puede que comience a sentir que seguir una dieta es difícil y la idea de ir por una hamburguesa de regreso a casa ya no le suene tan mal. Puede que piense que planificar qué comer en almuerzos o cenas es algo demasiado complicado, o que se percate al llegar a casa de que en sus compras faltó un ingrediente clave que necesitaba para la cena. En este libro encontrará increíbles recetas para la freidora de aire como: Pechuga de pollo rellena de espinacas y queso de cabra Plato de Queso Feta y Pollo Salmón horneado con pesto Chuletas de cerdo con salsa de queso azul Salteado de Pimientos Verdes y Cerdo Huevos fritos con cerdo y kale Tazones griegos de pollo Olla de pollo mediterránea Tazón de verduras asadas Platija mediterránea Cazuela mediterránea de pavo Tostadas de tomate Heirloom y pepino Vieiras y bistec a la mantequilla de ajo Fajitas de bistec con chile y lima<br/
Platters and Boards: Beautiful, Casual Spreads for Every Occasion
by Shelly WesterhausenPlatters and Boards — Entertaining dishes and party dishes your guests will loveEntertaining and party dishes from Platters and Boards: Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy) in her bestselling Platters and Boards cookbook. This visual cornucopia of a cookbook is the guide to entertaining with effortless style.Platters and Boards is an inspiring resource for throwing unforgettable get-togethers: Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation.Helpful advice includes:Tips on portioningGuides to picking surfaces and vesselsRecommendations for pairing complementary textures and flavorsA handy chart featuring board suggestions for a variety of occasions (from holiday parties to baby showers)Fans of Cook Beautiful, The Art of the Cheese Plate, InStyle Parties, Magnolia Table, and Cravings will love Platters and Boards.
Pleading the Fish (Seaside Café Mysteries #7)
by Bree BakerIn the seventh and final book of Bree Baker's critically acclaimed Seaside Café Mystery series, Pleading the Fish, Everly Swan's wedding plans are upended by a dead body. She'll have to run her teashop, find a dress, and catch a murderer all before she can walk down the aisle!Hitting all the sweet-tea spots, this series is:A delightful Tea Shop and Café Culinary MysteryThe ideal cozy beach readPerfect for fans of Laura Childs and Kate CarlisleCafé owner and amateur sleuth Everly Swan, like every Swan woman before her, is cursed in love. The only problem? Her fiancé Detective Grady Hayes has something to say about it—he doesn't believe in magic and is determined to prove the curse wrong so they can spend their lives together. Everly wishes it could be so simple!It feels like a sign when a historian looking into Swan history is found dead in an antique wishing well, and Everly fears the curse is spreading. Grady takes the case, looking to find justice and prove the curse wrong, while Everly does a bit of investigating on her own. Big change is coming for Everly and her friends, but with mysterious strangers lurking about and someone leaving increasingly threatening messages for the happy couple, Everly's not sure she'll get her happily-ever-after!"A smart and likable protagonist, a vividly rendered setting, a suitably twisty plot, and some colorful supporting characters are the ingredients for a concoction as appealing as any of Everly Swan's specialty sweet teas."—Livia J. Washburn, national bestselling author, for Live and Let ChaiINCLUDES DELICIOUS FOOD AND DRINK RECIPES
Please Don't Feed the Daisy: Living, Loving, and Losing Weight with the World's Hungriest Dog
by Beverly WestWhen Jason moves in with Bev, it's supposed to be temporary. But then Daisy the Chihuahua comes to stay. Just two-and-a-half pounds when they adopt her, Daisy is a charmer. And soon, an eater. Hot on her heels comes Elvis the pug, and then, of course, their puppies! Instead of losing her baby weight, after giving birth to four puppies, Daisy gets even chubbier and soon outgrows even her fattest fat sweaters. Bev and Jason decide it's time for everyone, including the two of them, to pull together, lead a healthier life-style--and in the process become a family (albeit an unconventional one). Please Don't Feed the Daisy is the wickedly funny, remarkably useful story of their journey toward becoming that family, and a fit one to boot. Packed with yummy, fun, diet- and earth-friendly recipes for both dogs and people, as well as training tips and the Happily Ever After Maintenance Plan, this is a heartwarming and healthy tale for dog- (and food-) lovers everywhere.
Please Don't Take My Sisters: The heartbreaking true story of a young boy terrified of losing the only family he has left (A Maggie Hartley Foster Carer Story)
by Maggie HartleyThree-year-old Lexie, five-year-old Amelie and thirteen-year-old Leo come to Maggie after Leo confesses to a teacher that his mother's addiction problems and her latest violent relationship has left him as the sole carer to his younger sisters. Maggie welcomes the three children into her home, and is touched by the gentle care Leo shows to the two little girls. It is clear that Lexie and Amelie adore their big brother, and rely on him for comfort and reassurance. But Leo has experienced the neglect and abuse of his mother and her partner for far longer than his sisters, and is struggling with an eating disorder and showing signs of OCD.When Social Services begin to look at adoptive families for the children, Maggie is horrified when they suggest that the two angelic little girls will have a much better chance of being adopted without their damaged older brother. Knowing the impact that losing his sisters forever will have on vulnerable Leo, they face the ultimate dilemma. Should the children stay together and dash the hope of them ever having a forever family? Or do they sacrifice the close bond between the siblings to give the girls a chance to be adopted?
Please Wait to Be Tasted: The Lil' Deb's Oasis Cookbook
by Carla Perez-Gallardo Hannah Black n/a WheelerForeword by Grammy-winning singer-songwriter Meshell Ndegeocello.Home cooks will love serving up bold-flavored tropical comfort food from Please Wait to Be Tasted, the first cookbook from Lil' Deb's Oasis, the James Beard Award-nominated hotspot in Hudson, New York. More than a recipe collection, it's a big-hearted celebration of food, love, and community.For flavor-craving, art-loving, community-celebrating home cooks, Please Wait to Be Tasted serves up tropical comfort recipes, alongside musings on wine, music, love, sex, friendship, and fashion. At Lil' Deb's Oasis in the Hudson Valley of New York, chefs Carla Kaya Perez-Gallardo and Hannah Black, both art school graduates, have created a bright, welcoming, rainbow-colored, LGBTQ+ inclusive community, where guests are treated to "hot, sticky, juicy, moist fever dreams of flavor." Their recipes mesh respect for cultural traditions with a twist: Ceviche Mixto with Popcorn; Charred Octopus in the Ink of Its Cousin, Sweet Plantains with Green Cream, Abuela's Flan, and more. With "Please Wait to be Tasted" (a phrase featured in the restaurant's waiting area), you can bring these recipes home.In addition to some seventy recipes, Please Wait to Be Tasted shares the knowledge and love that go into making memorable meals at Lil' Deb's Oasis: essays on the restaurant's beginnings and the chefs' navigation of the colonial histories entangled in their recipes' origins; tips on techniques, tools, and pantry; and lessons on how to eat well together.
Plenish: Juices To Boost, Cleanse And Heal
by Kara RosenYou are what you eat, and consuming fresh, raw juices is a delicious way to flood your body with nutrients, cleanse your system and cure your ills. Plenish shows you how to make over 40 juice blends, detox with a cleanse programme, heal your body naturally, fuel your system, fight disease, promote mind and body wellness, and lose weight in the process. From the Thai Melon Brightener to the Greenie Mary, each recipe will help your body to detox and rejuvenate, so that you can thrive.
Plenish: Juices to boost, cleanse & heal
by Kara RosenYou are what you eat, and consuming fresh, raw juices is a delicious way to flood your body with nutrients, cleanse your system and cure your ills. Plenish shows you how to make over 40 juice blends, detox with a cleanse programme, heal your body naturally, fuel your system, fight disease, promote mind and body wellness, and lose weight in the process. From the Thai Melon Brightener to the Greenie Mary, each recipe will help your body to detox and rejuvenate, so that you can thrive.
Plenish: Plant-based juices and meal plans to power your goals
by Kara RosenThe follow-up to the international bestseller Plenish: Juices to boost, cleanse & heal.
Plenish: Plant-based juices and meal plans to power your goals
by Kara RosenUnlock your potential with the right plant-based foods to fuel your ambition. Whether your goal is to lose 10lbs, run 10k, sleep better, feel stronger or get that well-deserved promotion, you need energy to fuel your drive and push you forward. Every ambitious human has one thing in common: they rely on their mind and body to keep up with their drive. Featuring more than 40 new raw, cold-pressed juice blends, great recipes for eating throughout the day and goal-focused menu plans, Plenish: Fuel Your Ambition will help you get to the top of your game. These juices are packed full of nutrients that will kickstart the energy you need to unlock your own potential. Wherever your ambition drives you, press on and keep crushing it!Praise for Plenish"The perfect introduction to juicing" - Elle UK"London's best juice cleanse" - Gwyneth Paltrow's Goop"We never knew juices so green could taste so great" - Daily Mail
Plenty
by Alisa Smith J.B. MacKinnonThe remarkable, amusing and inspiring adventures of a Canadian couple who make a year-long attempt to eat foods grown and produced within a 100-mile radius of their apartment. When Alisa Smith and James MacKinnon learned that the average ingredient in a North American meal travels 1,500 miles from farm to plate, they decided to launch a simple experiment to reconnect with the people and places that produced what they ate. For one year, they would only consume food that came from within a 100-mile radius of their Vancouver apartment. The 100-Mile Diet was born. The couple’s discoveries sometimes shook their resolve. It would be a year without sugar, Cheerios, olive oil, rice, Pizza Pops, beer, and much, much more. Yet local eating has turned out to be a life lesson in pleasures that are always close at hand. They met the revolutionary farmers and modern-day hunter-gatherers who are changing the way we think about food. They got personal with issues ranging from global economics to biodiversity. They called on the wisdom of grandmothers, and immersed themselves in the seasons. They discovered a host of new flavours, from gooseberry wine to sunchokes to turnip sandwiches, foods that they never would have guessed were on their doorstep. The 100-Mile Diet struck a deeper chord than anyone could have predicted, attracting media and grassroots interest that spanned the globe. The100-Mile Diet: A Year of Local Eatingtells the full story, from the insights to the kitchen disasters, as the authors transform from megamart shoppers to self-sufficient urban pioneers. The 100-Mile Diet is a pathway home for anybody, anywhere. Call me naive, but I never knew that flour would be struck from our 100-Mile Diet. Wheat products are just so ubiquitous, “the staff of life,” that I had hazily imagined the stuff must be grown everywhere. But of course: I had never seen a field of wheat anywhere close to Vancouver, and my mental images of late-afternoon light falling on golden fields of grain were all from my childhood on the Canadian prairies. What I was able to find was Anita’s Organic Grain & Flour Mill, about 60 miles up the Fraser River valley. I called, and learned that Anita’s nearest grain suppliers were at least 800 miles away by road. She sounded sorry for me. Would it be a year until I tasted a pie? —FromThe 100-Mile Diet
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi [A Cookbook]
by Yotam OttolenghiThe hotly anticipated follow-up to London chef Yotam Ottolenghi's bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method.Yotam Ottolenghi is one of the world's most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetablesFrom the Hardcover edition.
Plenty: One Man, One Woman, and a Raucous Year of Eating Locally
by Alisa Smith J. B. MackinnonLike many great adventures, the 100-mile diet began with a memorable feast. Stranded in their off-the-grid summer cottage in the Canadian wilderness with unexpected guests, Alisa Smith and J.B. MacKinnon turned to the land around them. They caught a trout, picked mushrooms, and mulled apples from an abandoned orchard with rose hips in wine. The meal was truly satisfying; every ingredient had a story, a direct line they could trace from the soil to their forks. The experience raised a question: Was it possible to eat this way in their everyday lives? Back in the city, they began to research the origins of the items that stocked the shelves of their local supermarket. They were shocked to discover that a typical ingredient in a North American meal travels roughly the distance between Boulder, Colorado, and New York City before it reaches the plate. Like so many people, Smith and MacKinnon were trying to live more lightly on the planet; meanwhile, their diet was producing greenhouse gases and smog at an unparalleled rate. So they decided on an experiment: For one year they would eat only food produced within 100 miles of their Vancouver home. It wouldn't be easy. Stepping outside the industrial food system, Smith and MacKinnon found themselves relying on World War II-era cookbooks and maverick farmers who refused to play by the rules of a global economy. What began as a struggle slowly transformed into one of the deepest pleasures of their lives. For the first time they felt connected to the people and the places that sustain them. For Smith and MacKinnon, the 100-mile diet became a journey whose destination was, simply, home. From the satisfaction of pulling their own crop of garlic out of the earth to pitched battles over canning tomatoes, Plenty is about eating locally and thinking globally. The authors' food-focused experiment questions globalization, monoculture, the oil economy, environmental collapse, and the tattering threads of community. Thought-provoking and inspiring, Plenty offers more than a way of eating. In the end, it's a new way of looking at the world.