Synopses & Reviews
Motivated by the simple principle that eating more vegetables, fruits, and whole grains keeps people healthier longer, the Moosewood Collective presents this all-new collection of more than 200 recipes that make whole foods wholly delicious. Moosewood Restaurant's cookbooks have long been an essential resource for creative recipes for home cooks, recipes that make mindful eating an unqualified pleasure. In this latest book, the Collective has carefully crafted recipes that celebrate local and environmentally sustainable food and that reflect the latest thinking on good nutrition.
From soups to desserts, the dishes in this book are distinctive, adventurous, and globally inspired. Including plenty of vegan, gluten-free, and raw food options, the book has something to please every taste. Polenta with Greens and Eggs or Whole Grain Pancakes will get the day started right; appetizers such as Chickpea Crepes and Pineapple Salsa with Blueberries are festive for a casual gathering; and Southwestern Black Bean Burgers are a great choice for a cookout. Tofu, Leek, and Almond Stuffed Portabellas and Quinoa and Collard Leaf Dolmas are elegant choices for a more formal occasion. Desserts like Figs Baked with Chevre and Pistachios, Chocolate Bark, and Sweet Potato Pie with Pecan-Oat Crust are naturally sweet and packed with nutrients. Each recipe comes with a detailed nutritional analysis as well as menu and serving suggestions. The Collective discusses everything from eating locally to the Glycemic Index, and the ideas and information will prove useful to both new vegetarians and those who grew up cooking with the Moosewood Restaurant.
Eating well feels good. Moosewood Restaurant Cooking for Health is all about cooking for pleasure and cooking for health. You can do both
The venerable Moosewood Collective revisits its healthiest roots with a freshbatch of mouth-watering recipes that make eating well feel good. SizeC.
Eat you greens. . . and your yellows and oranges, your blues and purples, and your blacks and reds and browns!andlt;BRandgt;andlt;BRandgt;andlt;iandgt;Itand#8217;s a great time to eat well. Farmersand#8217; markets filled with local and organic vegetables are sprouting up everywhere, and supermarkets are spilling over with whole grain choices, bigger and better produce sections, and a variety of healthier convenience foods. Cooking for both health and pleasure has made creating this, our twelfth cookbook, a wonderful experience. What always remains fresh and constant is the joy we find in cooking and delight in eating.andlt;/iandgt;andlt;BRandgt; andlt;BRandgt; and#8212;From the Introduction
About the Author
The Moosewoodandnbsp;Collective has nineteen members who share responsibilities and participate in the various jobs necessary to run what has grown from a very small natural foods restaurant to aandnbsp;larger and more diversified company. Most members of the Collective have worked together for at least 15 years, andandnbsp;some have worked for the restaurant sinceandnbsp;it was founded in 1973. The Moosewood Collective is the recipient of three James Beard Awards and numerous nominations. andlt;iandgt;Moosewood Restaurant Cooking for Healthandlt;/iandgt; is its twelfth book.