fresh
6 conscious cookbooks
The Cheesy Vegan by John Schlimm (Da Capo, 2013). Love cheese but want to go vegan? Here, find 15-plus recipes for making vegan cheese, including cheddar, Parmesan, ricotta, Brie, and mozzarella, plus 100 additional recipes that use them.
Easy As Vegan Pie by Hannah Kaminsky (Skyhorse, 2013). Gorgeous photos, inspiring flavors, and not a stick of butter in sight create pies both sweet (Sweet Corn Crème Brulee Tartlettes) and savory (Primavera Pot Pies).
Food: Vegetarian Home Cooking by Mary McCartney (Sterling Epicure, 2013). A family-oriented book, the comfort-food recipes—no frou-frou preparations here—reflect a pleasantly relaxed approach to cooking.
River Cottage Veg by Hugh Fearnley-Whittingstall (Ten Speed, 2013). An “evangelical” vegetarian tome from the well-known sustainable-food-advocate omnivore. Beautiful and fun to read.
Straight from the Earth by Myra and Marea Goodman (Chronicle, 2014). A trove of creative, intriguing, vegan recipes. Also offers useful ingredient information and advice on why organic, sustainable food tastes better.
Vegetable Literacy by Deborah Madison (Ten Speed, 2013). Drawing on the beloved author’s expansive knowledge, this gift-worthy guide, with more than 300 recipes, helps anyone understand and make use of the diverse vegetable family.
–Elisa Bosley High five for hemp These
books make plant eating easy!
Although still illegal to cultivate in the United States, nondrug hemp’s health benefits continue to grow. Most recently, a Spanish study in the Journal of Agricultural and Food Chemistry identified several potential heart-healthy compounds in hemp. Specifically, pharmacologists from the University of Seville found that hemp- seed oil contains high levels of alpha-linolenic acid, an omega-3 fatty acid that reduces coronary heart disease risk. Plus, research suggests the oil’s high polyunsaturated fat content could reduce cholesterol levels and treat atheroscle- rosis, the buildup of plaque inside arteries. The study looked at hemp grown in Canada, which legalized commercial production in 1998.
–Shara Rutberg
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deliciousliving.com | july 2014
LEFT: ERIN MANNING, RIGHT: THAWATS / VEER
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