Transistion to an All Natural High Energy Life Style: Learn How To Be Your Own Nutritionist And Natural Foods Chef Review

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(More customer reviews)i was thrilled to find this book so easy to read and understand. I also appreciated that it was divided into sections for easy reference. Loved the recommendations for supplements - some I'm familiar with already and know they do a good job. It's refreshing to find another voice for sensible, sustainable, and accessibly healthy food and life-style - no need for strenuous diets, outrageous chemicals or weird exercise programs - just decide what changes you need to make by using this guide!

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The fast paced world and the polluted environment of today are wreaking havoc on our bodies and minds, and there is never a better time than now to educate and empower yourself to be the gatekeeper to your health.Rebekah Winquest, nutrition educator, author, and natural alternative foods chef has simplified complex nutritional principals into a language that anyone can understand, but she's done far more than that. She has opened up an incredible portal to understanding foods in an entirely new light. She has embraced the fact that each one of us is a unique diet unto ourselves, referring to each of our bodies as a masterpiece since there are no duplicates. She's then framed the information so that you understand that every food has a unique energy value, and we all have our own personal energy demands, so if you understand how to bind good energy foods with your energy demand, the potentials are endless.

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Preserve it Naturally II The Complete Guide to Food Dehydration Review

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(More customer reviews)I LOVE this book! It has more than I ever expected, including recipes. The recipes have really helped, since I wasn't sure how to cook with dried fruit and veggies. It has opened up lots of great, new ideas of things I can dry in my dehydrator, and other great uses such as crafts, breadmaking, and yogurt making. I can't wait to try out the section on pet treats!

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Growing At-Risk Medicinal Herbs, Cultivation, Conservation and Ecology Review

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(More customer reviews)This book is essential for any serious medicinal herb grower or for those simply interested the history and conservation of at risk medicinal plants. Many of the plants addressed in this book are somewhat difficult to cultivate but Richo imparts his observations and experience accrued from a lifetime of experience in the field to the reader, effectively facilitating their propagation. The botanical information alone is much more exhaustive than anything that I've encountered anywhere else.
Besides need for individuals to cultivate at-risk medicinals for the sake of conservation, one will find that many of these plants are mainstays in the arsenal of any respectable herbalist. For those of us who prefer to cultivate our own medicinal plants, this book is an essential resource. Also Richo offers seeds, root cuttings, and live plants detailed in this book from his seed company, Horizon Herbs. In my encounters with him, I have found him to be extremely gracious and helpful in answering any questions that I have had.
I am including a list of all of the herbs which are addressed in this book as that seemingly pertinent bit of information is lacking from Amazon's description:
Black Cohosh
Bloodroot
Blue Cohosh
Echinacea
American Ginseng
Goldenseal
Kava Kava
Lady's Slipper Orchid
Lomatium
Osha
Peyote
Slippery Elm
Stillingia
Sundew
Trillium
False Unicorn
True Unicorn
Venus Flytrap
Virginia Snakeroot
American Wild Yam
Note: While completing this review, I discovered that it is no longer offered from Horizon Herbs, from whence I purchased my copy. However, it is offered on another major site that sells used books for under $20. I would assume that it is currently out of print, so please don't hesitate in securing a copy for yourself!


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This book is about plant conservation through cultivation. These plants are becoming rare because their native habitat is shrinking and because they are challenging to grow. Growing "at-risk" medicinal plants depends on conserving or creating the environment that harbors them. It is my sincere hope that gardeners and conservationists will use this book to help preserve wild places and as solid ground for fostering and protecting our irreplaceable native medicinal plants.

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More Best Recipes (America's Test Kitchen) Review

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(More customer reviews)Those of you who complain about Cooks Illustrated's habit of redundant recipes between books, look elsewhere. Literally everything in this book is a rehash; I'm about to explain why this isn't necessarily a bad thing, and why CI fans probably don't need this book anyway.
This book is exactly as advertised: the best stuff from the last five years or so of the magazine. A lot of this stuff has been covered in the TV show books; for that, you want the 10th anniversary book, especially if you haven't bothered with ordering the last two years directly from the publisher or never got the first edition of The Best Recipe (where the first season was documented). And diligent collectors of the Best Recipe series will have all or most of these recipes anyway (some stuff, like Pizza Bianca or Almost No-Knead Bread, has as far as I know only appeared in the TV books and the magazine). But for the most part, this is a book for people who are just getting into the whole Cooks Illustrated thing -- something to be bought as a set with The New Best Recipe.
It does adopt a bit of the informality in some of the later Best Recipe books, showing recipes in part as problem domains as recipes in and of themselves. And chances are a lot of the recipes are just the sort of things you want collected all in one place like this. On its own it's worth the 4 stars; it just has a bit of a limited audience compared to some of its seriesmates. Get it for a new cook, or for someone who's just woken up to the geek side of the kitchen. But if you've been collecting CI books as long as I have, it probably isn't for you.

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A Clear and Definite Path: Enlightenment and Health with Yoga and Holistic Living Review

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(More customer reviews)What I really liked about this book is its accessibility. It's not pretentious and doesn't make any magical claims. It lays out how beneficial a raw diet is and aligns it with deepening your Yoga practice. It's a quick read and I found it hard to put down because it seemed to flow pretty well. I would definitely recommend this to anyone who wants to hear an intelligent opinion between nutrition and Yoga without getting too mystical or ethereal. A very necessary and practical book for every Yoga student. Well enjoyed.

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Totally Raw: A Beginners Guide to Becoming a Raw Foodist Review

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(More customer reviews)I've heard about this idea before but this book makes it easily accessible to everyone. It is a wonderful start on eating a raw food diet. This book has lots of impressive suggestions of available foods and interesting ways to fix them. Loved the pictures and all the resources the book provides. I'm going to give the raw food diet a try and see if I too can feel healthier and full of energy.

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A 100% raw diet is almost sure to solve a weight loss problem. There is nothing special you need to do, except for going raw. Raw foodies are some of the most energetic and amazing people you will ever meet. Some say they are almost super-human. Find out how they do it and what it's all about in Totally Raw - A Beginners Guide to Becoming a Raw Foodist.

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Food Drying At Home the Natural Way Review

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(More customer reviews)I like this book. I already dry a lot of food and found new ideas here. The book answers some questions I had about nutrition. It adds some general information that is applicable to other foods. Its worth reading if you want to preserve foods for later use.

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Garden Way's Guide to Food Drying: How to Dehydrate, Store and Use Vegtables, Fruits and Herbs Review

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(More customer reviews)This book is a comprehensive introduction to food drying. It includes reviews of commercially-built dehydrators, plans for making an electric dehydrator, directions for drying virtually every kind of food that can be dried, and recipes for using dried foods.
The reviews are a bit dated by now, since all of the dehydrators described are of the old-fashioned box-type (like large microwave ovens). An interesting feature is that the design for the do-it-yourself dehydrator is also reviewed, both by the builder and by the user, and both say it less than ideal. One glaring omission is a plan for making a solar drye--the only reason I did not give the book 5 stars.
The directions for drying various foods are organized into types of foods, including fruits, vegetables, meats, dairy products, grains, herbs, and flowers. Each entry in this section includes information on how to select and prepare for the food for drying, as well as specific instructions for each type of dryer (electric dehydrator, sun, or oven). Also included are instructions for using the dried food, noting which items are tasty as snacks as is, and which are best re-hydrated before eating. Instructions are included for meats and milk, with notes that it's not really recommended to try drying these items at home unless there is no other choice. But it is still interesting to find out how one could dry foods like milk if it were truly necessary. For virtually every type of dried food, at least two recipes are included for how to use that dried food, including such items as dried banana nut bread, or dried green beans in mustard sauce. If you've got a food dryer and don't know what to do with it, this book will answer just about all of your questions.

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Camp Cooking: The Black Feather Guide: Eating Well in the Wild Review

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(More customer reviews)I liked it, but its like a move you watch it once and it never gets watch again unless your truly bord and I have been a couple of time.

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Whether you're a beginner at camp cooking wondering how to set up a kitchen in the woods, or a more experienced camper looking for some new techniques and ideas, "Camp Cooking: The Black Feather Guide" can help.Wendy Grater and Mark Scriver of Black Feather Wilderness Adventures have been feeding groups of all sizes, on all kinds of outdoor trips, for roughly half a century combined. In "Camp Cooking: The Black Feather Guide", they share their extensive knowledge and proven methods so that you too can make your "on trip" meals successful. Beautiful photographs, clear instruction, humorous illustrations, and expert advice make this an indispensable guide for anyone who cooks when camping and who wants to eat well in the wild.This title includes over 60 recipes with both metric and imperial measurements.You'll learn: choosing and using equipment; planning and preparing meals with flavour, variety, nutrition, and style; packing techniques and recommendations; and, managing waste and respecting the environment.

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Fruits of the Midwest - A Cookbook and Guide from Harvest to Table Review

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(More customer reviews)I have spent New Years Day happily reading this wonderful book cover to cover. It was a true delight to imagine a summer day with the vivid colors and heady scents of the freshest fruit while pure white snow was just outside my window. I love this book!
Debbie has practical, clear tips for selecting, handling and storing fruit. There is such a variety of recipes with simple and direct instructions. With the addition of fresh apples, frozen or canned fruit, most of the ingredients are already in my pantry. I am able to have summer tastes on my table tonight!
The book is thoughtfully laid out with special hints and tips on the same page where needed. Debbie tells you the differences in varieties of the same fruit, and then writes what works best for her. She tells you what her family prefers as well as valid reasons why others may prefer a different texture or sweetness or way of preserving the fruit. Convenient tabs mark the beginning of each new section. She has valuable lists of substitutions and equivalents.
The photo of Debbie's grandmother on the cover of her book could be my own grandmother or great grandmother and evokes warm, sweet memories for me. It is a "feel-good" book. There is something in here for everyone!
Tonight's dessert will be Debbie's "Hurry-up Apple Dumplings".
Thank you, Debbie, for sharing your wisdom and wealth of information. This will be a treasured and well-used cook book!


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Many consumers are rediscovering the superior flavor, nutritional quality, and wholesome goodness of fresh locally grown fruit from their own garden, a Farmer's Market, or picked fresh from a local U-pick farm. "Fruits of the Midwest - A Cookbook and Guide from Harvest to Table" has been written to answer the questions many people have about how to harvest, handle, store, and preserve fresh fruits commonly grown in the Midwest.Written in an easy to use format, with individual sections devoted to apples, blackberries, blueberries, cherries (sour), peaches, pears, raspberries, strawberries, and more, it provides help, information, and over 250 kitchen-tested fruit recipes.Additional sections address canning and freezing basics, jam and jelly making, and information on ingredient substitutions/equivalents and pan size/volume comparisons. The author operates a U-pick berry farm in Missouri where her customers frequently ask for the types ofinformation and recipes provided in this book.

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The Fruits and Greens Diet: A 10 Step Guide for a Lifetime of Dietary Health Review

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(More customer reviews)This book was an easy read- I got through it in one evening. It contains a lot of great information in it that I think is beneficial to someone just starting this journey. One of the things I liked the most was the 10 steps. I am a firm believer in taking it one step at a time. Eliminate one bad thing this week, add one good thing the next week etc.. These 10 steps follow my beliefs. Take as much time as you need on each step. When you have conquered step 10 then you are ready to dive into one week of 100% raw- for what Raw Chef Andi calls the Joyful Jumpstart Week. Not every person can just dive into the raw food world 100% all at once. This book helps you to ease into it- making better choices along the way.
Pt 1. Introducing a New Way To Eat
* The Discovery- Chef Andi's journey to a raw food diet
* Why Eat Raw- The benefits, what is raw?, enzymes, raw meat, what does the mean for you?
* Food Categories- what is a fruit?, what is a nut and what is a seed?, what is a green?, what are fats?, what is a sweet?, putting it together, fruits list, greens list
* Proper Food Combining
* Protein
* Best to Worst Diets
Pt 2 The Plan
* 10 Steps to Dietary Health
* Joyful Jumpstart Week
* The Diet Plan
* Getting Started
Pt 3 The Recipes- There are more than 50 raw food recipes
* Beverages
* Green Smoothies
* Salads
* Salad Dressings
* Snacks
* Entrees
* Desserts
* Purchasing Seasonally
* Storing your produce
* FAQS
I have been high raw for almost a month now but had stalled over a week with my weight loss. Using a couple of tips from this book and my weight loss has picked back up again. I would recommend this book to someone just starting out in their journey towards health. Thanks Raw Chef Andi!

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The Fruits and Greens Diet is a guide to help you change your eating habits once and for all.Not only will you lose those unwanted pounds, but you will keep them off - forever.You will learn how to incorporate fresh fruits and greens into your diet and transition to a raw food lifestyle.

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Food Drying at Home The Natural Way, with over 300 Healthful and Delicious Recipes Review

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(More customer reviews)I got this book, hoping it would have ideas and tips for drying food without a dehydrator. I don't currently have one, and I wanted to be able to dry foods in my oven or outside. I was a little disappointed at first, but the author makes some very valid points about buying a good dehydrator. I'm looking for a good dehydrator now, but the good ones (stainless steel) alas are currently a bit much for my budget currently. Maybe in the near future. Once I get one, I'm sure this book will be wonderful, but right now, this book is just going on the bookshelf.

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Naked Chocolate: The Astonishing Truth About the World's Greatest Food Review

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(More customer reviews)I have read this book, along with Chris Kilham's entries on chocolate (theobroma cacao), and my own ethnobotanical / biochemical studies through many avenues of interest. I always enjoy learning more about the history and culture of this interesting tree. Unfortunately, my scientific disposition compels me look at the health sensationalism surrounding chocolate rather skeptically. Of course, these kinds of reviews are rarely popular (and even less so in the USA), but I feel that I do people looking for health a great disservice by not dispensing my knowledge of chocolate, a perspective which merely takes this work into account.
Theobromine - Firstly, chocolate has stimulants (most people erroneously think is has substantial caffeine, which it does not) - chocolate has an analogous alkaloid, called "theobromine" occurring predominantly. It is a strong stimulant alkaloid with an effect on the nervous system, particularly the heart. The cardiotoxicity of this alkaloid has not been established, and I will firstly press for caution here. The effect of this alkaloid is enhanced by the substantial magnesium content of the chocolate.
Tannins - Raw chocolate is rich in tannins, responsible for the bitterness of the chocolate. Tannin in high concentration is an anti-nutrient, binding up and preventing the absorption of minerals in the digestive system. It also adversely affects the kidneys. Raw chocolate has a very high tannin content, more so than some tannin-rich fruits (such as the skins of jaboticaba), which are recommended to only be eaten in small quantity. Does this rule of potential tannin toxicity not apply to chocolate? I wouldn't think so.
Surplus - Lastly, and partly from having grown cacao trees myself, is the observation that chocolate can be a surplus crop in many areas of the world. Theobroma Cacao bears continuously and prolifically from trees that are surprisingly easy to grow in appropriate climates. Commercially, raw cacao beans are available at bulk wholesale relatively cheap. (Yes, even the organic ones.) Why do we see disproportionately high prices on raw chocolate products? To me, this means the public is paying high retail prices, based on this rather aggressive "health food" marketing we see- a situation which to me suggests a veil of pretense (though perhaps inadvertent) concerning the whole ordeal. Somebody is making a very high profit off this particular commodity. Hint: it's not the Cacao farmers / growers. I think a good skeptical pause is warranted.
What is the point of this review? I have nothing against the authors, whose work I do enjoy. In fact I do eat a raw diet myself, being a tropical fruit grower and researcher. I think the lesson to learn here is we should respect certain foods for what they are, and not worship them for the energy and enthusiasm they impart. This is a key marketing strategy used pervasively nowadays- the idea that whole foods which make you 'feel good' are healthy and 'good for you.' Chocolate fits that bill indeed. Obtaining good health is, in actuality, a subtle endeavor, and "feeling good" is not a reliable or informative gauge for determining a food's overall virtues, or necessarily the state of one's health.
How many foods / substances out there make us feel good, only to burn us out faster? Thus, I stress caution, and encourage all people to research their health interests as much as possible. Hopefully, you see my point.

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With the mission to "lay naked before the world the true meaning of chocolate," David Wolfe and Shazzie present a spirited and unconventional history, materia medica, and recipe book for the world's most pleasurable food: chocolate. This book describes the wonders of cacao–where it comes from, how it is processed, its three varieties, and its origins and role in pre-Columbian cultures of the Americas. It explains the scientific properties and health benefits of chocolate, and elaborates how you will lose weight, soothe your heart, double your joy, increase your sensuality, nourish your intellect, and attract prosperity by eating it!In contrast to most books about chocolate, this one focuses on the raw cacao bean, or "naked" chocolate. Of course, this chocolate manual wouldn't be complete without a step-by-step guide on what to do with the cacao beans, and over sixty original and mouthwatering chocolate recipes guaranteed to enhance your life.

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The Sweet Truth: A Sugar-Free / Wheat-Free Kitchen Review

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(More customer reviews)The author provides a list of "must have" ingredients to always have on hand - but most all of the recipes call for items that are not on the list and these items are not run-of-the-mill grocery store stock. Many of the recipes seem to be quite involved. For example, the chocolate chip cookie recipes not only involve mixing the dough - but also require freezing the cookies on the cookie sheets for 30 minutes before baking. I don't know about you, but I don't have that much freezer space. When the author tells me to pull out my dehydrater to prepare fruit for her recipes, I put the book aside. I am not a professional cook. I need good recipes that don't consume a lot of time to make and that are practical. These recipes may produce great food, if you have hours to devote to the process. The book is expensive compared to others, so unless you have a lot of time and close proximity to a natural foods market, I would not invest in it.

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Tired of eating a box of chocolates and a pint of ice cream (or both) and wonder when you'll never do that again?Now you don't have to.Kelly E. Keough of television's THE SWEET TRUTH shows you how to make delicious desserts that are satisfying as they are good for your body.With humor, Keough shares her own personal battle with sugar along with her life-changing discoveries using healthy sugar-free/wheat-free alternatives.

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The Balanced Plate: The Essential Elements of Whole Foods and Good Health Review

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(More customer reviews)I just discovered this book and was really excited to read it. I must say that overall I wasn't disappointed. Her explanations on how we impact our bodies and the earth by the choices we make in food and even in the products we use is truly convincing. Her enthusiasm for food is contageous. The fact that she discusses various eating plans and the philosophy behind each is really wonderful. The amount of good information presented is amazing. That said, I was a little confused about the recipes. I am of Italian heritage so I was raised on olive oil, beans, nuts, grains, etc and continue to make them my basic food choices. But just because nuts and good quality oils have health benefits doesn't mean you can use them with wild abandon. Some of the recipes in this book have way too much fat per serving. Unless you're extremely active I truly can't imagine using most of these recipes on a regular basis and being able to control your weight. For example, there is a recipe for "Massaged Greens". This veg side dish has 11 grams of fat per serving (and only 150 calories). As someone who eats alot of greens, I can say first hand that a drizzle of good quality oil is all that you really need to season greens, anything more and you drown out their flavor. The "Walnut Oatmeal Raisin Cookies" are 400 calories and 21 grams of fat per cookie! To be fair, not all of the recipes are high in fat but the majority are. The other odd thing about many of these recipes are the copius amounts of sodium. Soy sauce (shoyu) seems to be the culprit here. The "Soba Noodle Salad" and the "Soba Noodle Soup" have 3,130 mg and 3,390 mg of sodium per serving respectively. And the above mentioned "Massaged Greens": 960 mg. of sodium per serving. Alot of recipes have 600 mg or higher (although not all recipes are high in sodium). So, I was baffled that Dean Ornish would write the Forward. Unless he's loosened his militant stance on the "proper" way to eat for health, he seemed like the last person who would herald most of the recipes in this tome. So maybe one should use the philosophy of this book every single day but the recipes only a few times a week.
All of this being said, I would still recommend it to anyone who wants to learn how to live better and impact the environment less.

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Famed raw foods chef Renée Loux celebrates the growing whole foods movement with over 150 delicious, creative recipes and practical advice for leading a healthy, whole lifeIn her first book, Living Cuisine, Renée Loux showed how nutritious and satisfying raw foods cuisine can be. Now she takes a broader look at the benefits of a diet rich in natural, whole foods. Under the banner of "nutritional cross-training," Renée outlines the basic principles of such dietary plans as macrobiotics and Ayurveda, and dishes up flavorful whole foods recipes for optimal health--including Ratatouille Thin Crust Pizza, Roasted Spring Vegetable Salad, and Lemon Vanilla Ginger Snaps--with a nod to gluten-free living, blood sugar balance, and boosted immunity.You are what you eat, Renée explains, but you are also what you use to clean your house and your skin, and so sprinkled throughout the book readers will find ideas for introducing the whole-foods philosophy to their home and beauty routines, including tips for composting and choosing a healthy water filter.When Living Cuisine appeared, Alicia Silverstone applauded Renée's recipes, saying: "Incredibly rich and delicious and full of health and restorative energy, her food is medicine." Part eco-friendly cookbook and part organic lifestyle guide, this new book reflects that same spirit, while presenting the essential elements of living well through whole foods, and living responsibly for a sustainable future.

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Confessions of an East Coast Raw Vegan Review

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(More customer reviews)The book's honest and entertaining introduction offers inspiration and insight to anyone who seeks to improve their relationship with food. After reading it and trying many of the delicious dishes, I have significantly cut down on eating meat and overall become a healthier eater.
Even a novice dehydrator (like myself) can make AMAZING food with the recipes - they are that clear and precise. I especially love the flatbreads. As someone who tries to cut down on gluten intake, these have offered a much-needed (and better tasting) alternative to baked bread. The salads and desserts are also a hit, impressing even the most finicky eater whenever I take one to a potluck.
In sum this is absolutely brilliant. The author truly is an artist, with the palette being her canvas.

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Confessions of an East Coast Raw Vegan is a guide to creating and maintaining a raw foods lifestyle while living on the East Coast of the United States or in other cold climates. In this book, Brandi Rollins provides you with simple and low-cost strategies for handling the cold winters while on the raw foods diet. Brandi reveals the benefits to eating raw foods while living on the East Coast, and provides recipes for green smoothies, juices and nut milks, breakfast, entrees and sides, soups, salads and dressings, and dips, as well as breads, crackers, and desserts. This book is perfect for raw vegans or individuals who are considering the raw foods diet but aren't sure how to do it. With over 50 recipes, gorgeous photos, nutrition information below each recipe, and seasonal food charts, this book provides an awesome resource for any raw vegan, especially those located on the East Coast!

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Gifts Cooks Love: Recipes for Giving Review

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(More customer reviews)With all sorts of recipes and gift ideas you better believe these are Gifts Cooks Love. The recipes range from the savory, Rustic Rosemary Parmesan Crackers, and onion marmalade, to making your own olive oil and herb-cured albacore tuna for tuna salad-I can hardly wait to try this one out. Let's not forget the sweet gifts, jams and preserves, candied apples, biscotti, Mexican hot chocolate and double fudge brownie pops.
Scrumptious is the word that comes to mind. I have yet to make anything from the book. There will be plenty of recipes that I will try out. In perusing the book, the recipes all seem quite easy with readily available ingredients and instructions that have wonderful cooking tips. My only criticism is I found one recipe that called for corn syrup. I am the enemy of corn syrup. It is the cheapest cooking ingredient around with evil lurking about-just think fat. Unhealthy and unnatural.
That said, I am rather enticed by the thought of making dried porcini mushrooms and panforte.
What I believe that sets this book apart from other gift giving recipe books is the the presentation of the final product and ideas for gift baskets. You could give someone a smores basket, making your own chocolate, graham crackers and marshmallows, or how about an Italian basket, with pasta, sauce and mushrooms.

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From Orange Cardamom Marmalade and Salmon Gravlax to Rustic Rosemary Parmesan Crackers and Blueberry-Blackberry-Basil Margarita Puree, the recipes in Gifts Cooks Love will help you create the perfect gift for any occasion. Because making a handmade gift takes time--one of life's most precious commodities--Gifts Cooks Love emphasizes that giving a handmade offering expresses something very personal.In this beautifully presented book, Sur La Table and Diane Morgan offer something for every level of cook, providing accessible recipes delivered with helpful kitchen tips and ingredient notes, as well as guidance for artfully wrapping and presenting these edible gifts. Gorgeous full-color photographs encourage and motivate creativity, while the 40 recipes inside Gifts Cooks Love are certain to please all palates any time of year, from the sweet and simple to the gourmet. Some of the techniques include preserving fruits, dehydrating fresh mushrooms, smoking and curing meat and fish, and creating spirited beverages. For the beginning cook, there are even simple-to-make no-cook food gifts. And because tasteful treats deserve equally tasteful presentations, each delicious recipe comes with a beautiful packaging idea. Gifts Cooks Love will show you how to turn your handmade gifts into homemade hugs with a few slices of art paper, colorful twists of ribbon, or quick strokes of a brush.

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