One of the world's healthiest foods, quinoa contains a perfect balance of all eight essential amino acids, and is a great source of protein, making it an increasingly popular food choice for those looking to incorporate 'superfoods' into their everyday diets. Gluten-free, wheat-free, and nutrient-packed, quinoa is ideal for those who are health-conscious, vegetarian, and/or physically active, as well as for those with gluten intolerance, wheat allergies, and other digestive disorders. But that's not all: You can eat quinoa guiltlessly knowing it's free of cholesterol and trans fats. In Quinoa 365 sisters Patricia Green and Carolyn Hemming show you how to use this miraculous superfood in all your favourite dishes.
Hundreds of meal ideas for incorporating this delicious protein powerhouse into your cooking repertoire.
By now you've probably heard and seen all the positive press about quinoa -- it's now firmly established in the superfoods hall of fame. Not only is quinoa high in protein (more than any other grain) but the protein it supplies is complete protein, which means it includes all the essential amino acids. It's also an excellent source of magnesium, folate, phosphorus, iron and fiber so it's an ideal ingredient for vegans, vegetarians and flexitarians. And because it's also gluten-free, it's a valuable ingredient for anyone affected by gluten intolerance.
Quinoa naturally has a wonderful texture (reminiscent of couscous) and a delicious nutty flavor, is quick and easy to work with and is now readily and inexpensively available in grocery and health food stores. And because it comes in so many different forms -- like puffed, rolled, as a flour or whole (seeds) -- it lends itself to a myriad of recipe ideas. Camilla, with her degree in food studies, has created mouthwatering quinoa recipes suitable for every meal and occasion -- these excellent recipes are sure to become a mainstay in home kitchens.
Get your breakfast off to an excellent start with either Quinoa Granola, Chorizo-Quinoa Hash Browns or a Quick Quinoa Breakfast Burrito with enough energy to burn through to the afternoon. Your next get-together can be both delicious and nutritious with Smoky Quinoa-Sausage Sliders, Herbed Cornbread Bites or Quinoa-Olive Tapenade. These recipes take you from breakfast and appetizers to soups, stews, chilis, meatless mains, lean chicken, meat and fish entrees, to breads, muffins, scones, salads and side dishes. Camilla also includes comprehensive and interesting information on the nutritional values and history of quinoa along with handy tips and techniques for preparation.
Rice recipes to spice up your kitchen Across continents, rice is the dramatic centrepiece of the table and at the heart of life. In Pimp My Rice, Nisha Katona shares recipes from her home kitchen and around the globe, from Pimped Rice Piri Piri to Beefed-Up Bibimbap and even Black Rice & Coconut Sorbet. Showcasing a rainbow of types and explaining how to cook them perfectly every time, Nisha takes the fear out of the world's greatest cereal killer.Nisha Katona is a rice evangelist. Why? It does not need peeling, it does not need soaking, it likes to be left to cook without a watchful gaze. It is eternally long life, waiting long in dark cupboards, bidden to warm musky life when fridges are empty and potatoes are sullenly sprouting. Far from being an understudy, rice is the most virile, muscular weapons of mass construction in the busy working kitchen. Nisha, who runs a fantastically popular Curry Clinic on Twitter, is on a mission to demystify rice and to show the enormous breadth of rice recipes that can be created simply and quickly. As a second generation Indian, she shows how to marry different cuisines together, to create vibrant, exciting dishes. In other words, this is a book of pimped-up rice recipes.
Master the Art of Crafting Pasta from ScratchCreate your own pasta using simple and clear step-by-step instructions through 80 incredible recipes, each with its own photo. As more people look to create a restaurant experience at home, readers will be surprised at how easy it is to make their favorite pasta dough and take their cooking to the next level with Nicole Karr, whose popular classes and pop up restaurants sell out in a flash in Brooklyn, New York. Whether you choose the handmade pasta option or have a pasta-making machine, there is something for everyone. Just one bite of fresh pasta and readers will never want to buy premade pasta again. Nicole complements the fresh taste of handmade pasta with creative and delicious recipes for sauces to round out the meal. Impress your family and friends with fresh handmade pasta dishes that are unique in flavor and presentation and fun to make.
People are eating more greens and grains and feeling virtuous about the abundant vitamins and minerals and invaluable protein and fiber. Best of all, these foods are utterly delicious! The 45 creative recipes in this book combine greens and grains in dishes for all meal occasions that burst with flavor, color, and lusciousness. These flexible recipes not only make weeknight dinners, many requiring only one pot, but also provide a comprehensive reference of cooking methods for dozens of grains, from quinoa to rye berries. More than 30 mouthwatering photographs convey the beauty of grains and hot greens, such as kale, chard, spinach, escarole, nettles, and collards. This is an indispensable book for the health-conscious home cook.
When you want a feast in a flash, noodles are the obvious choice - quick, filling and utterly delicious. Pimp My Noodles shows you how, with just a few extra minutes and ingredients, you can elevate this cupboard staple to a level you never thought possible. With over 50 imaginative noodle upgrades, this book is the ultimate guide to instant gourmet dishes Transport yourself to Italy in minutes with the Cacio e Pepe noodles, impress your friends with the Chicken Ramen with Miso Roasted Brussels Sprouts and Ginger Butter, spice it up with the Sriracha Caramelized Pork Noodle Soup, reinvent a classic with the amazing Ramac and Cheese, or indulge yourself with the ultimate hangover cure, the Ramen Burger. Noodles just got pimped
This short, charming little primer in wholegrain cookery was first published in 1947--long before healthy eating was a national obsession. Reprinted numerous times, it became a pioneer cookbook: one of the first to reintroduce the joys of wholegrain recipes to the American home cook. Vrest Orton and Mildred Ellen Orton, a husband-and-wife team who also operated a stone mill, a set of country stores, and a mail-order catalog, offer readers a simple, warm, and welcoming approach to such regional classics as Southern Johnnycake and Vermont Indian Pudding. Along the way, they offer an impassioned argument for wholegrains, as well as a witty critique of the refined, shelf-stable flours that had become so seductive to postwar cooks.Today, a new audience of readers is discovering that wholegrains are not only healthy, but tasty and comforting as well. The Ortons' delightful guide ranks as one of America's most important grain cookbooks; it both preceded the current health craze and remains true to its present concerns. Cooking with Wholegrains is sure to find a place in every natural-food kitchen. Mrs. Orton celebrated her 99th birthday in 2010 and still lives in Weston, Vermont on the Village Green.
A superfood is one that goes above and beyond the call of duty--not only are superfoods delicious, but they also pack a powerful nutrient punch. Skip the diet programs, pills, and promises--eating a diet rich in superfoods is the best way to stay healthy, maintain your weight, and fight all kinds of diseases and ailments. Many superfoods are familiar--blueberries, oats, walnuts, and even dark chocolate--but what about the more unusual superfoods, such as acai, farro, and hemp seeds? In this wide-ranging cookbook, author Cassie Johnston features 30 superfoods and more than 100 recipes, including:
- Goji Berry Walnut Scones
- Cheesy Baked Farro and Cauliflower
- Orange-Balsamic-Glazed Beets
- Dark Chocolate and Pistachio Yogurt Parfait
Her style of comfort food and beautiful photography will make a superfood lover out of anyone.
Grains have always played an important part in a healthy diet, but not everyone knows how to cook with them. Cookbook author Ghillie James not only discusses 21 different grains--heir provenance, nutritional benefit, and how best to cook them--but showcases 120 international recipes that celebrate them. Chapters include Breakfasts, Soups & Starters, Simple Sides & Salads, Substantial Salads, Main Courses, and Desserts & Drinks. Start the day with Breakfast Quinoa with Raisins and Honey, take Maki and California Rolls to work for lunch, bake some Lazy Zucchini & Sundried Tomato Cornbread over the weekend, create a feast of Fragrant Vegetable Biryani for friends, whip up a bulghur wheat Tabbouleh or Fennel Freekeh Pilav for a quick midweek dinner or indulge in a Polenta and Ricotta Berry Torte. Everyone should be eating more of these grains rather than relying on staples like pasta and this book is here to inspire and excite.