Blog

Cookbooks for Health

by in Cookbooks January 10, 2008

Photobucket

  • Bean Power. Holt, Tamara. Bantam Doubleday Dell Publishing group, Inc., 1993.
    Eighty five fabulous, low cost low fat, high fiber recipes made with beans, including dips and spreads, soups, salads, sweets, and more.
  • Choices. Thomas-Caveiness, Cheryl. Herald Publishing Association, 1994.
    Quick and healthy cooking of low fat, low sodium meals you can make in 30 minutes or less.
  • Feeding The Whole Family. Lair, Cynthia. Moon Smile Press, 1997.
    An excellent resource of whole food vegetarian recipes for the entire family. Adaptations for nutritional needs of babies, kids and pregnant women. Nutrient analysis for individual recipes, meal planning ideas and lunchbox recipes. Includes instructions on buying, storing, and cooking beans and whole grains.
  • How To Cook Everything: Simple Recipes For Great Food. Bittman, Mark. MacMillian 1998.
    Bittman’s many recipes are easy to follow to help you prepare healthful, delicious meals. The book has over 250 step-by-step illustrations to make food preparation easy. Also, information on various whole foods is discussed.
  • Moosewood Restaurant Cooks At Home. The Moosewood Collective. Simon & Schuster, 1994.
    A combination of carefully honed and tested recipes, tasty ingredients, time-saving tricks, and planning suggestions to help you make delicious whole-food meals that are quick and easy.
  • The Healthiest Diet In The World. Goldbeck, Nikki and David. Plume 2001.
    Provides an overall diet plan based on nutrition research and the author’s personal experiences. Provides whole food cooking techniques and tips. Nikki is a practicing Nutritionist and Food Educator.
  • The Moosewood Cookbook and The Enchanted Broccolli Forest. Katzen, Mollie. Ten Speed Press, Revised editions, 2000.
    Katzen revised these classics in 1992 to lower the fat and lighten the taste. These have been our favorites for years with a wide array of straightforward, delicious recipes. Includes prep time and variations on the recipes. Soup, salads, breads, main dishes, and desserts.
  • The Natural Gourmet. Colbin, Annemarie. Ballantine Books 1991.
    Simple, tasteful recipes. Colbin incorporates Eastern eating philosophy and western eating habits. A very inspiring way to look at foods. Each recipe is classified according to the Chinese Theory of the Five Phases, making it easy to combine the various courses to create a balanced, harmonious meal.
  • Nikki And David Goldbeck’s American Wholefoods Cuisine. Goldbeck, Nikki and David. New American Library Trade 1989. “The Joy of Cooking” for whole foods. Clear concise directions for quick, healthy meals. Includes fish recipes. 1300 high fiber, low fat, low sugar and low salt recipes.
  • Rodale’s Basic Natural Foods Cookbook. Gerras, Charles. Rodale Press, 1984,
    Lots of practical cooking tips, including equivalency tables for ingredient substitutions, glossary of cooking terms, preservation tips on freezing, canning, pickling, jams & jellies, and drying. There are 1,500 recipes from categories like; appetizers, soups, sauces, sea vegetables, legumes, bread and nuts/seeds, sprouts, eggs, meats, dairy, fish, deserts and beverages, to name a few.
  • Still Life With Menu. Katzen, Mollie. Ten Speed Press, 1994.
    Light, fabulous recipes arranged in a menu format. Often inspired by different ethnic kitchens. Chapter in the back discusses ways to optimize time management in the kitchen. Beautiful illustrations.
  • Superfoods: Cooking Your Way To Health. Steinback, Jyl. QVC Publishing 2001.
    Coffey, Lynette WHEATLESS COOKING. Recipes written by the mother of a wheat and gluten allergic child. A must for anyone with the same culinary needs.
  • Colbin, Annemarie THE NATURAL GOURMET. Simple, tasteful recipes. Colbin incorporates Eastern eating philosophy and western eating habits. A very inspired way to look at foods.
  • Diamond, Marilyn THE AMERICAN VEGETARIAN COOKBOOK from FIT FOR LIFE. The fit for life approach to foods is based in the study of Natural Hygiene-that the body is self-cleansing, self-healing and self-maintaining. One of the tenets is proper food combining for optimal digestion. The recipes are dairy-free and there are a lot of vegan substitute recipes and may recipes for kids. The recipes are easy to follow and there are nutritional charts and tables in the back of the book.
  • THE NEW FARM VEGETARIAN COOKBOOK. First published in 1975. The Farm, a vegetarian community, pioneered much of what we know about vegan nutrition and soyfoods. This has been updated for the 90’s with lower salt and fat. Includes information as to how to make tofu and soymilk as well as other basic recipes of a vegan kitchen.
  • Goldbeck, Nikki THE SUPERMARKET HANDBOOK. Nutrition information that is easy to understand with recipes at the end of the book. Includes recipes for lunch boxes.
  • Hills, Hilda GOOD FOOD, MILK FREE, GRAIN FREE. Includes dairy substitutes, meat, fish, and recipes for breads, soups and cakes.
  • Hurd, Rosalie TEN TALENTS. A Seventh day Adventist approach to vegetarianism. Includes recipes for baby food, food remedies, charts and tables of nutritional needs, food glossary and many simple whole foods recipes. Good for beginners to vegetarian cooking.
  • Nishimoto, Miyoko THE NOW AND ZEN EPICURE. An elaborate, elegant and somewhat complex collection of vegan recipes.
  • STEVEN RAICHLEN’S HIGH FLAVOR, LOWFAT VEGETARIAN COOKBOOK Beautiful photographs, nutritional analyses and an award winning cookbook. Most of the recipes are not for everyday cooking but rather for occasions.
  • Robertson, Laurel THE NEW LAUREL’S KITCHEN. Vegetarian times readers voted this book the best for beginners. It was updated for the 90’s with lighter and simpler recipes. Also includes nutritional information. Sections on cooking techniques and menu suggestions.
  • Saltzman, Joanne AMAZING GRAINS. Vegetarian recipes with whole grains. A great introduction to the many choices of grains and ideas to bring them into your diet. A good book for people needing to avoid the common grains but not sure how to bring the others in.
  • Shattuck, Ruth THE ALLERGY COOKBOOK. Recipes with no wheat, dairy, corn or eggs. Substitution tips and 300+ recipes.
  • Tracy, Lisa THE GRADUAL VEGETARIAN. Separated into three phases 1) Chicken, fish and dairy 2) Fish and dairy 3) vegan. Addresses strategies, sweeteners and allergies too.
  • THE VEGETARIAN TIMES COOKBOOK. Ideas about what to have in the house, cooking to maintain nutrition and over 400 recipes.
  • Wasserman, Debra SIMPLY VEGAN. Very basic and easy to prepare vegan recipes.
  • Zukin, Jane THE DAIRY FREE COOKBOOK. Recipes, nutritional analysis and a discussion about feeding babies dairy-free.

Feel free to send a copy of your cookbook to us to be considered for this list!

Leave a Reply

Your email address will not be published. Required fields are marked *