Kicking Cancer in the Kitchen
By: Annette Ramke & Kendall Scott
Kicking Cancer in the Kitchen is
the ultimate resource for the woman who has been handed the cancer
card--and for the one who never wants to get it. Authors Annette Ramke and
Kendall Scott are cancer survivors, so they know exactly what it's like to deal
with "the Big C." Here they share girlfriend-style, real-life
knowledge and experience about the healing power of food, along with their
stories of cancer ups and downs--with more than 100 recipes for fighting
cancer and soothing symptoms of treatment. Whether someone is in the thick of
"Cancer World" and wants to know what to expect, or for anyone who
wants to do all they can to boost their health, Kicking Cancer in the
Kitchen offers guidance on not only surviving, but thriving--before,
during, and after cancer.
Erin - I loved this book and wish I would have had this during my own treatment. It is so down to earth and a fantastic nutrition guide for those just getting their feet wet. This would be a great book to give to a girlfriend, mother, sister or aunt in your life who has been recently diagnosed with cancer. I have tried many of the recipes and have enjoyed each, and due to some of the major changes I have made in my own diet, many of the ingredients are already in my pantry.
Carey - The personal story sharing from the two authors is great. It is always nice to read a book that you can relate to - even if you haven't been through the same experiences. The recipes sound wonderful, yet have some difficult to find ingredients. I am not a big fan of cooking, but do plan to try some of these soon! -Carey
The Real Food Daily Cookbook - really fresh, really good, and really vegetarian
By: Ann Gentry
In this busy world where we're inundated with choices every day, it's nice to have the option of real food at every meal - deliciously simple, hearty vegetarian fare featuring seasonal ingredients and bold, bright flavors. The kind of food that makes you feel like you're doing the right thing. The kind of food that fortunate vegetarians, vegans, and health-conscious celebrities have found at the wildly popular, Los Angeles - based Real Food Daly restaurants. And the kind of food that you're invited to enjoy at home with this collection of real food recipes.
More than ten years ago, Ann Gentry opened her first Real Food Daily in Santa Monica, California, with a menu that barrowed from her southern roots, macrobiotics, and n appreciation of the connection between diet and health. The food - all plant-based, organic, and locally grown - was, as a result, satisfying, balanced, and extremely healthy. It was also an instant hit. Since then, Ann has opened additional locations in Beverly Hills, and West Hollywood and received floods of recipe requests from her local customers.
So here it is: The Real Food Daily Cookbook, a collection of the restaurants' 150 most popular dishes, such as Red Bean Chili with Butternut Squash and Okra; Southern-Style Skillet Corn Bread; Tofu Quiche with Leeks and Asparagus; and Coconut Cream Pie with Chocolate Sauce.
Becoming Raw - The essential guide to raw vegan diets
By: Brenda Davis, RD and Vesanto Melina, MS, RD
Raw diets are gaining popularity due to their reputation for providing radiant health and reversing many common ailments. People adopt raw diets to lose weight, for ethical reasons, or become fresh vegetables, fruits, nuts, and seeds are nutrition powerhouses.
Becoming Raw will help you design a raw or mainly raw vegan diet that is nutritionally safe and adequate and is optimal-nourishing your body, mind, and soul. It offers sound nutrition guidelines based on current research from peer-reviewed medical literature and includes simple, delicious recipes along with simple menus to get you started.
Nutrition experts and registered dietitians Brenda Davis and Vesanto Melina explain how you can meet your recommended intake for every nutrient with an entirely or mainly raw vegan diet. They provide science-based answers to the tough questions surrounding raw vegan diets:
You'll learn whether cooking truly destroys nutrients, is necessary for food safety, or removes anti-nutrients. Plus, for the first time anywhere, vegetarian historian Rynn Berry presents a coherent, objective narrative tracing the history of the raw-food movement in the United States.
The Complete Book of Juicing - Your dellicious guide to youthful vitality
By: Michael Murray, N.D.
Freshly squeezed juice is the tastiest way to satisfy your nutrition needs while you quench your thirst. Now, one of the world's leading experts on natural nutrition and health offers you clear information on the healing and revitalizing power of various fruit and vegetable juices combined with a mouthwatering collection of over 150 recipes. The Complete Book of Juicing reveals how specific juices can help:
You also get detailed nutritional information for each recipe plus a safe and effective (and optional) guide to fasting with juices. This is the only juice book you'll ever need!
Crazy Sexy Kitchen - 150 plant empowered recipes to ignite a mouthwatering revolution
By: Kris Carr w/ Chef Chad Sarno
In Crazy Sexy Kitchen, the woman who made prevention hot is now making it delicious! In her new book, New York Times best-selling author Kris Carr gives us a Veggie Manifesto for gourmands and novices alike, and it’s filled with inspiration, education, and cooking tips – plus more than 150 nourishing, nosh-worthy recipes. Infused with her signature humor, style, and wit, Crazy Sexy Kitchen redefines the kitchen as headquarters for a wellness revolution. You’ll soon come to see that the goodness born in your kitchen will reach deep into the rest of your life – enriching your health, your home, your heart, and the planet.
Crazy Sexy Kitchen gives you all the tools and know-how you need to adopt a joyful and vibrant plant-powered lifestyle that harmonizes your beautiful body at the cellular level. It’s a celebratory way of living that’s deeply connected, healthy, awake, and engaged.
Since I am a fan of Kris Carr, I was one of the first to pick up her newest book as soon as it was on store shelves. It is full of great information and tons of recipes. You can learn how to make your own nut/seed milk, concoct yummy green juices, learn what a complete protein is and tips on how to be a bargainista when it comes to purchasing foods, plus so much more. Some of the recipes can be a little intimidating, so start with one that looks good and work your way through to the more difficult ones. One of my personal goals is to cook my way through this book and make every single recipe...a future goal when things slow down some and I can give it the dedication it deserves. Xoxo – Erin
Eating Well Though Cancer - Easy recipes & recommendations during & after treatments
By: Holly Clegg and Gerald Miletello, M.D.
Changing your diet drastically is not the best idea when you are in the trenches going through chemo. From personal experience, what you need is the comfort of the foods you enjoy and love. I had a very hard time keeping my appetite alive and maintaining my weight during treatments. Chemo did a number on me and it was hard to find foods that I wanted to eat. Eating Well Though Cancer was given to me by a fellow survivor. This is full of easy recipes and recommendations during and after treatments. I typically only recommend vegan or vegetarian foods, but if you are going through treatments or helping someone who is, this might be a good place to start and help you keep up the strength you need to get though cancer treatments. – Erin