Synopses & Reviews
More than a cookbook, Clean Food is a feast for the senses that will nourish mind, body, soul…and the planet, too. With more than 200 fresh, seasonal, and tempting vegan recipes, it will help everyone eat the way the want: close to the source.
From the White House kitchen to fast food restaurants, everyones discussing “the sustainable diet.” But what exactly does that mean? Terry Walters explains it all, and shows us how to eat seasonal, unprocessed, and locally-grown foods that are good for us and the environment.
Walterss emphasizes tastes as much as ingredients in delicious recipes that include whole grains, vegetables, legumes, sea vegetables, nuts, and seeds, and range from Crispy Chickpea Fritters to Spicy Thai Tempeh with Cashews to a vegan and sugar-free Chocolate Lovers Tart thats absolutely luscious! Since theyre arranged from spring to winter (with a chapter for “anytime at all”), its easy to find the right meals for every season of the year.
Terrys dynamic personality shines through on every page, particularly in her extensive introduction to the world of whole foods (which includes a glossary of ingredients). This is certain to be the cookbook of this and every season—the one that will help us make positive, sustainable, and yet delicious changes to the way we eat every day.
"This friendly cookbook makes (mostly) vegan cooking approachable with simple recipes and straightforward descriptions of more exotic ingredients, and makes it of-the-moment by focusing on using local, seasonal ingredients. More than 230 recipes each fits on a single page are organized into spring, summer, fall and winter chapters and showcase the produce that should be available at a given time of year. While there's some typical vegan fare, like seitan bourguignon or scrambled tofu, many recipes play with expected ingredients in interesting ways: marinated tofu with ginger cashew dipping sauce; quinoa and black bean salad with apricot lime dressing; and spicy coconut pumpkin soup. The desserts are especially appealing, with options such as fresh fruit tart with almond crust; chocolate pecan pie; and banana coconut chocolate chip cookies. Although it's surprising that a book so focused on avoiding processed foods would feature processed ingredients in some recipes the lemon berry cream pie calls for purchased lemon snaps; a savory deep-dish pie uses frozen pie crust occasional shortcuts like this make the collection even more approachable. (Sept.)" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Clean Food" discusses the sustainable diet and offers more than 200 fresh, seasonal, and tempting vegan recipes. Walters shows how to eat seasonal, unprocessed, and locally-grown foods that are good for people and the environment.
Clean Food is a feast for the senses that will nourish mind, body, and soul--and this revised edition offers lovers of fresh, seasonal vegan fare even more than before. In addition to all-new color photographs and 20 entirely new recipes, acclaimed chef and nutritionist Terry Walters has updated the dishes to feature today's most healthful ingredients. Now, for example, virgin coconut oil substitutes for canola oil and maple syrup replaces agave nectar as a sweetener. In addition, those going gluten-free will find recipe variations throughout the book to meet their needs.and#160;and#160;
Go on a culinary journey with Terry Waltersand#8212;a leader of the clean-food movement. In this seasonal cookbook and lifestyle guide, Walters inspires us with more of her award-winning recipes. Rediscover the unique tastes of spring, summer, fall and winter, and gain insight into everything from preserving the harvest to natural cleansing and tonics for immune support. Delicious gluten-free, vegan recipes that everyone will love include Grilled Avocado with Peach Tomato Salsa, Crunchy Quinoa and Cabbage Salad, and Coconut Cacao Energy Bars.
About the Author
Terry Walters is a Certified Holistic Health Counselor, drawing from extensive educational and life experiences including training from The Institute of Integrative Nutrition, The Natural Gourmet Cookery School, The Kushi Institute, and the Chopra Center. She lives in Avon, Connecticut.