The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cook

Description: The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking, & Preserving Natural Ingredients by Dara Demoelt Completely updated and revised for a new generation of food-savvy consumers, "The Rodale Whole Foods Cookbook" is "the" indispensable guide to healthful, wholesome cooking. color inserts. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description Farmer’s markets, groceries, and natural foods stores today offer a wealth of wholesome ingredients that even a decade ago were considered unfamiliar and exotic. From quinoa to spelt flour to agave nectar and shiitake mushrooms, natural whole foods like these have come into their own as the cornerstone of a healthy, varied diet. Packed with information for purchasing, storing, and serving the full spectrum of whole foods, "The Rodale Whole Foods Cookbook" is a comprehensive kitchen resource for contemporary cooks.Based on the classic work, this exhaustively revised edition contains nearly 1,400 recipes—more than one-third of them brand new—and updated guidelines for making the most of fresh meats, produce, and pantry essentials, soup to nuts. Here’s all you need to know to make spectacular soups, stews, salads, baked goods, and more, using whole foods. You’ll find dozens of casseroles (many of which can be made ahead and frozen for no-fuss weeknight meals), quick-and-easy sautés, plenty of meatless main courses, and crowd-pleasing favorites for casual get togethers. Best of all, these recipes are naturally healthful, showcasing the versatility of wholesome whole grains, natural sweeteners, seasonal fruits and vegetables, and other fresh, unprocessed foods in all their delicious variety.Also included are valuable primers on such essential kitchen topics as making stock; putting up jams and preserves; baking yeast breads; choosing cookware; sprouting seeds; making yogurt; and canning vegetables with helpful charts and glossaries on herbs and spices, cheeses, sea vegetables, seasonal produce, roasting meat and fowl, freezing foods safely, and more.A trusted, timeless classic thoroughly updated for the way we cook today, "The Rodale Whole Foods Cookbook" is sure to become an indispensable resource for health-conscious cooks. Author Biography This much-loved classic guide to cooking, choosing, and savoring whole foods has been comprehensively revised and updated to include more than 1,000 healthy, modern recipes plus helpful information on canning, preserving, sprouting, baking, and much, much more Excerpt from Book Eating for Your Health Ask any nutritionist how to get all the important nutrients you need to stay healthy, and you will be told to eat a variety of foods. If you do not exclude any category and do not focus too heavily on any category, you will be fine. That said, the typical American diet has lost its bearings over the years. Because of the fast pace of living that we all seem caught up in, getting variety in our diets has become a challenge. Fast food, takeout food, and convenience food have thrown our dietary balance out of whack. Heres how to get the balance back: * Choose whole foods over refined or processed foods whenever possible. * Eat more whole grains. This is one of the biggest shortfalls in the American diet. * Eat more vegetables, and eat a rainbow of colors, especially the more deeply colored vegetables. They are the highest in antioxidants and other phytochemicals. See "A Short Guide to Phytochemicals". * Choose good carbs over bad carbs. This means choosing complex carbohydrates--such as beans, grains, or potatoes--over simple carbohydrates, which are bascially sugars. * Consume more fiber-rich foods, especially those high in heart-healthy soluble fiber, such as oats, apples, and beans. * Choose good fats over bad fats. This means choosing unsaturated fats, especially mono-unsaturated, over saturated fats. See "Comparative Fats". * Try to get protein at every meal. It keeps your metabolism in good working order. The protein can be from animal or plant sources. * Choose lean animal sources of protein, with the exception of fish because the fattier species are high in healthful omega-3 fatty acids. See "Omega- 3s in Fish" and "The Cholesterol in Shellfish". Eating Organic In 1990, Congress passed the Organic Foods Production Act. The act required the United States Department of Agriculture (USDA) to develop national standards for organically produced agricultural products. The USDAs Agricultural Marketing Service established something called the National Organic Program (NOP) whose task was to develop the standards and to establish an organic certification program. The NOP came up with a definition for organic (below) and then came up with the requirements for food labels. The official definition: To be deemed organic, an agricultural product must be grown without the use of most conventional pesticides, petroleum-based fertilizers, or sewage sludge-based fertilizers. In the case of animals, their feed must comply with the above; in addition the animals must be raised with no growth hormones or antibiotics. The regulations also prohibit genetic engineering, ionizing radiation, and sewage sludge in production and handling. There are also specific regulations about the use of synthetic substances. The NOP has defined three label categories that can use the term organic. Only the first two are allowed to bear the official USDA Organic seal. 100 percent organic: a single ingredient, such as raw fruits and vegetables, produced according to organic regulations; or products with multiple ingredients, each of which must have been organically produced. If any processing aids are used, those too must conform to the definition of organic. Is allowed to bear the USDA Organic seal. Organic: must contain by weight (excluding water and salt) at least 95 percent organically produced raw or processed agricultural product. Up to 5 percent of the ingredients may include nonor-ganic ingredients in minor amounts--such as spices, flavors, colorings, oils, vitamins, and minerals. Can bear the USDA Organic seal. Made with organic ingredients: for labeling and market information purposes, agricultural products that are multi-ingredient products containing between 70 and 95 percent organic agricultural ingredients by weight or fluid volume (excluding water and salt). May not bear the organic seal. For products with less than 70 percent organic ingredients (by weight or fluid volume, excluding water and salt), organic labeling is limited to the information panel only. Read the Label The main thrust of this book is to avoid as much processed food as possible, but the reality for most of us is that this cant happen 100 percent of the time. So the next best thing is to be label-savvy and understand what information you can glean from a products packaging. Serving size: Before you read the nutrition numbers on the label, be sure you check the serving size. Some packaging is misleading (although the government is cracking down on this). Total fat: By law, a food product has to have more than 0.5 gram of fat per serving before the manufacturer has to list it. So if a product says there are a total of 4 servings in the package and each serving has 0 grams of fat, its conceivable that a serving has .44 grams. If you ate all 4 servings, youd be getting almost 2 grams of fat. This is one reason some manufacturers alter serving sizes. Saturated fat: Check the saturated fat; ideally it should be no more than 33 percent of the total fat. Trans fats: These should be nonexistent or as low as possible. Vitamins and minerals: Food manufacturers are only required to list vitamin A, vitamin C, calcium, and iron percentages on the labels nutrition panel. The absence of other nutrients listed has nothing to do with whether or not they are in the product, though many manufacturers will add that information if their product is particularly high. Also note that the percentages are based on the Daily Value, which is an average of recommended intakes with no respect to gender or age. For example, the Daily Value for calcium is 900 milligrams. If you are a woman over the age of 51, your recommended intake is much higher than that--1,200 milligrams. Ingredients list: The ingredients are listed in descending order of weight. Allergen alerts: Any product that contains gluten, soy, peanuts, tree nuts, eggs, dairy, crustaceans, or sulfites must clearly state the fact; in addition, there must also be an alert if the product was produced in a facility with any of these allergens present. A SHORT GUIDE TO PHYTOCHEMICALS In the past 10 or 15 years, there has been a sea of change in the world of nutrition in the form of phytochemical research. Phytochemicals are com Details ISBN1605295434 Author Dara Demoelt Language English ISBN-10 1605295434 ISBN-13 9781605295435 Media Book Format Hardcover Year 2009 Publication Date 2009-10-31 Illustrations Yes DEWEY 641.563 Short Title RODALE WHOLE FOODS C-UPDATED/E Pages 710 Edition Description Updated, Revise Imprint Rodale Press Place of Publication Pennsylvania Country of Publication United States Edited by Rodale Publisher Rodale Books Subtitle With More than 1,200 Recipes for Choosing, Cooking, and Preserving Natural Ingredients Audience General/Trade UK Release Date 2009-12-08 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:138002664;

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