After suffering for years with a debilitating autoimmune disease and missing many of these special occasions herself, Danielle Walker has revived the joy that cooking for holidays can bring in Danielle Walker’s Against All Grain Celebrations, a collection of recipes and menus for 12 special occasions throughout the year. Featuring a variety of birthday cakes, finger foods to serve at a baby or bridal shower, and re-creations of backyard barbecue standards like peach cobbler and corn bread, Walker includes all of the classics. There’s a full Thanksgiving spread (complete with turkey and stuffing, creamy green bean casserole, and pies) and menus for Christmas dinner. A New Year’s Eve cocktail party and Easter brunch are covered, along with suggestions for beverages and cocktails and the all-important desserts. Danielle Walker has transformed her most cherished family traditions into trustworthy recipes you can feel confident serving, whether you’re hosting a special guest with food allergies or cooking for a crowd of regular grain-eaters.
Learn why and how to avoid the foods that can adversely affect your health, and discover the many benefits of home-style cooking by planning your meals around fruits and vegetables. Eating Pure in a Processed Foods World contains more than 300 gluten-free recipes. And many of these recipes can be modified to fit your individual needs, including dairy-free, nut-free, keto, and paleo. The resource book is designed to help you turn back the hands of time and discover the original, healthy way of eating delicious, pure, and natural foods.
This isn't a typical egg cookbook or guide to raising chickens, Epic Eggs takes a deep dive on the eggs themselves and tells you how to raise birds that will produce the best eggs you've ever seen. It may be true that most poultry found on small homesteads or in backyards especially are viewed as pets, but they are inarguably pets with benefits--namely eggs. In Epic Eggs, homesteader and writer Jennifer Sartell looks at the eggs of the most common types of poultry you’d find in your backyard: chickens, ducks, geese, turkeys, guineas, and quail. Don’t jump to conclusions! This isn’t an egg cookbook or a guide to raising poultry. Sartell delves into the eggs themselves and explains reproductive systems, egg anatomy, and how and why different colors are distributed to egg shells. Sartell will show you a variety breeds of birds, and what sizes, shapes, and even colors of egg they produce; from white to blue, brown, chocolate, olive, and speckled, plus heritage breeds and how to breed for specific colors. Illustrated with fantastic color photography of eggs and their birds, Epic Eggs goes on to address how to optimize living conditionsand diet for the healthiest and most-flavorful eggs, the process of grading and storing eggs, and the eternal washing debate. There’s also discussion of nutrition, baking, cooking, preserving, pickling, and dehydrating. The book ends with advice for homesteaders looking to create business plans and a section on troubleshooting.
As communities across the country amend urban bylaws to allow backyard flocks, more and more of us are enjoying the pleasures and rewards of keeping hens in the garden.Her book is stuffed full of practical advice on keeping the garden both gorgeous and productive and hens happy and healthy. Langford includes dozens of simple and elegant recipes from her own kitchen, as well as contributions from celebrated chefs.With beautiful photographs, illustrations, and garden plans, this book is sure to become a favorite of avid and aspiring backyard farmers alike.
In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past 60 years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.
For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes and heart disease?
In this captivating vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma.
With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.
You might be surprised to discover exactly how difficult it is to reach nutrient sufficiency eating a modern diet. While our food system is flooded with high-energy foods, these products only serve to fill us up and offer close to nothing in the way of true nourishment. An adequate supply of nutrients (vitamins, minerals, phytonutrients, fatty acids, and fibers, to name a few) are needed by the body to perform countless functions and provide essential structure. Nutrient density in the diet impacts both the outcome of chronic illness and the prevention of future disease.
In The Nutrient-Dense Kitchen, Mickey Trescott teaches you everything you need to know about eating like a “nutrivore.” You’ll start with a comprehensive tour of nutrients that are essential for both optimal health and deep healing, with handy charts to help you identify which foods contain them in varying amounts. You’ll also get an overview of autoimmune protocol diet details, some creative ideas for affordably sourcing the highest-quality and most nutrient-dense ingredients, and tips for setting up your kitchen to cook whole foods.
The centerpiece of the book is Trescott’s impressive collection of flavorful, approachable recipes that comply with the strictest phase of the autoimmune protocol: no grains, legumes, eggs, dairy, nuts, seeds, or nightshades. If you have further eating restrictions, a handy chart helps you locate the recipes that are low-FODMAP, coconut-free, or low-carb/ketogenic. If you are pressed for time, the same chart will help you identify recipes that take 45-minutes or less to prepare, can be made in your Instant Pot, or only use one cooking vessel (for easy cleanup).
In addition to the recipes, you’ll find five sets of meal plans and shopping lists to quick-start your approach to eating for nutrient density. The seasonal meal plans focus on ingredients that are at their peak ripeness and availability in the spring or fall seasons, while the budget meal plan incorporates recipes with an eye for affordability. For those who are interested in deep healing, the “nutrivore” meal plan incorporates only recipes that sit at the top of the nutrient density spectrum. Lastly, for those embarking on this journey as a couple, the two-person meal plan accounts for larger servings (while still only requiring one cooking session per day).
If you are looking for a practical, approachable resource for the autoimmune protocol that places nutrient density at the core, look no further than The Nutrient-Dense Kitchen. Trescott’s recipes and guidance help you set yourself up for success without sacrificing time or flavor!