The celebration of Japan’s vegan and vegetarian traditions begins with kansha—appreciation—an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources.
In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shojin ryori, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tofu-Tofu Burgers).
Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She shares her deep knowledge of the cuisine in the two-part A Guide to the Kansha Kitchen. In the first section, she explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. In the second, Andoh demystifies ingredients that are staples in Japanese pantries, but may be new to you; they will boost your kitchen repertoire—vegan or omnivore—to new heights.
The first cookbook to capitalize on the fat-blasting, health-boosting benefits of resistant starch
After years of being relegated to the dietary sidelines, carbohydrates are making a comeback. Nutrition research shows that carbs have their place in a sensible eating plan—and a certain kind of carb, known as resistant starch, may even enhance the body’s natural fat-burning power.
Resistant starch delivers fewer calories per gram than regular starches while increasing post-meal satisfaction. It may also improve blood-sugar control, lower cancer risk, and foster healthy digestion.
Carb Lover’s Diet Cookbook provides the necessary tools and tips to make the most of resistant starch, including:
the best food sources of resistant starch—potatoes, bananas, breads, and more
complete instructions for cooking with resistant starch (cooling foods before serving is key)
Bicycling’s resident Fit Chick delivers a weight-loss plan designed to help readers lose 30, 50, or even 100 pounds by riding a bike and eating sensibly
Forget gym memberships and running shoes. The best way to lose weight is on a bike. In Ride Your Way Lean, Bicycling magazine columnist Selene Yeager provides readers with a comprehensive cycling plan that allows them to shed fat, streamline their bodies, and hone their skills on a bike. Cycling is gentle on the joints, easy to do with friends and family, and burns literally thousands of calories without being a bore or cause for suffering.
A weight-loss program for people who want to drop pounds of fat while learning a new sport, this book offers training plans that turbocharge metabolism along with complementary nutritional advice. Each chapter is seasoned with anecdotal tips, success stories, pitfalls, and other advice from real people who have ridden themselves lean.
Based on the revolutionary New York Times bestseller that is changing the way America eats, this is the only supermarket guide that exposes the true cause of belly fat and disease: hidden sugar!
Transforming your health, energy, and waistline is as easy as 1, 2, 3:
1. Unlock the secret to fat loss that food conglomerates don’t want you to know.
2. Follow the one simple menu that tells you exactly what to eat to melt up to 9 pounds this week.
3. Discover thousands of “Belly Good” items that make shedding pounds each week a snap.
With a bonus dining-out section featuring menu items from some of your favorite restaurants, this comprehensive guide will help you look and feel your best in no time at all!
Tasty, Exciting, Inexpensive–Veggie Burgers Every Which Way!
Whether you already subsist on veggie burgers, enjoy them occasionally, or ardently wish there was an alternative to the rubbery, over-processed frozen burgers sold in cardboard boxes, Veggie Burgers Every Which Way is the book for you–one you will want to cook from over and over again.
Author Lukas Volger, who has been making and eating veggie burgers since he was a teenager, has assembled more than thirty unique, delicious veggie burger recipes including:
Red Lentil and Celery Root Burgers
Tofu and Chard Burgers
Baked Falafel Burgers
Thai Carrot Burgers
Sweet Potato Burgers with Lentils and Kale
Corn Burgers with Sun-Dried Tomatoes and Goat Cheese
More than half the burger recipes are vegan and/or gluten-free, as are many of the extras, which include buns, sides, toppings, and condiments. Everyday ingredient choices ensure that all the burgers and extras are a breeze to assemble. The wide variety of tastes and flavors will excite every palate and suit every craving and occasion. And dozens of mouthwatering photographs leave no doubt that great-tasting veggie burgers can look spectacular, too!
The latest installment of the best-selling franchise is packed with up-to-the-minute nutrition information and easy swaps to help readers cut calories, shed pounds, and look and feel great
Whether in the frozen food aisle, at the drive-through window, or even in their own kitchens, consumers are faced with dozens of food decisions every day—and those choices make the difference between a lean, fit body, or one with pounds of extra flab.
That’s why Eat This, Not That! 2011—a fully revised and updated edition featuring all-new information that covers the shifting nutritional landscape—will be a critical purchase for anyone concerned about keeping off the pounds. Eat This, Not That! 2011 is the the ultimate authority on the restaurant, packaged, and home-cooked foods that Americans eat most. Each page provides instant access to the insider nutrition information that helps readers choose the right food at every meal, and its convenient size makes it easy to carry around in a purse, glove box, or shopping cart. And all of the content in this update guide—from the food comparisons to the various chapter features—is completely exclusive to this title.
Packed with brand-new, innovative features and extensive research and reporting, Eat This, Not That! 2011 will change the way Americans eat.
Do you want to lose fat and stay young, all while avoiding cancer, diabetes, heart disease, Parkinson's, Alzheimer's and a host of other illnesses? The Paleolithic Solution incorporates the latest, cutting edge research from genetics, biochemistry and anthropology to help you look, feel and perform your best. Written by Robb Wolf, a research biochemist who traded in his lab coat and pocket protector for a whistle and a stopwatch to become one of the most sought after strength and conditioning coaches in the world. With Robb's unique perspective as both scientist and coach you will learn how simple nutrition, exercise and lifestyle changes can radically change your appearance and health for the better.
