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Summary
Summary
More than a cookbook, Clean Food is a feast for the senses that will nourish mind, body, soul…and the planet, too. With more than 200 fresh, seasonal, and tempting vegan recipes, it will help everyone eat the way the want: close to the source.
From the White House kitchen to fast food restaurants, everyone's discussing "the sustainable diet." But what exactly does that mean? Terry Walters explains it all, and shows us how to eat seasonal, unprocessed, and locally-grown foods that are good for us and the environment. Walters's emphasizes tastes as much as ingredients in delicious recipes that include whole grains, vegetables, legumes, sea vegetables, nuts, and seeds, and range from Crispy Chickpea Fritters to Spicy Thai Tempeh with Cashews to a vegan and sugar-free Chocolate Lover's Tart that's absolutely luscious! Since they're arranged from spring to winter (with a chapter for "anytime at all"), it's easy to find the right meals for every season of the year. Terry's dynamic personality shines through on every page, particularly in her extensive introduction to the world of whole foods (which includes a glossary of ingredients). This is certain to be the cookbook of this and every season--the one that will help us make positive, sustainable, and yet delicious changes to the way we eat every day.
Author Notes
Terry Walters is a Certified Holistic Health Counselor who empowers individuals to make positive physiological changes through one-on-one health and nutrition counseling, whole food cooking instruction, workshops, public speaking engagements, and programs designed to support and facilitate change to a healthier life. Terry draws from extensive educational and life experiences including training from The Institute of Integrative Nutrition, The Natural Gourmet Cookery School, The Kushi Institute, and the Chopra Center.
Reviews (3)
Publisher's Weekly Review
This friendly cookbook makes (mostly) vegan cooking approachable with simple recipes and straightforward descriptions of more exotic ingredients, and makes it of-the-moment by focusing on using local, seasonal ingredients. More than 230 recipes-each fits on a single page-are organized into spring, summer, fall and winter chapters and showcase the produce that should be available at a given time of year. While there's some typical vegan fare, like seitan bourguignon or scrambled tofu, many recipes play with expected ingredients in interesting ways: marinated tofu with ginger cashew dipping sauce; quinoa and black bean salad with apricot lime dressing; and spicy coconut pumpkin soup. The desserts are especially appealing, with options such as fresh fruit tart with almond crust; chocolate pecan pie; and banana coconut chocolate chip cookies. Although it's surprising that a book so focused on avoiding processed foods would feature processed ingredients in some recipes-the lemon berry cream pie calls for purchased lemon snaps; a savory deep-dish pie uses frozen pie crust-occasional shortcuts like this make the collection even more approachable. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved
Booklist Review
Walters advocates a fully vegan regimen as key to good health. For her, clean food means less processed food, more whole grains, no dairy products, and certainly no meat, but she insists that food offer plenty of appealing, assertive flavors if it is to satisfy consumers. She believes in the healthy virtues of thorough chewing, disciplined eating, and balanced living. These recipes will not surprise those comfortable in a tofu and brown-rice environment, but she contributes some useful new ideas for such dishes as Caesar salad and surprisingly rich chocolate desserts. Some of Walters' ingredients may be difficult to obtain outside big-city organic markets, but in this age of Internet shopping, online sources are always an option. In a unique approach to book production, each of the four seasons into which the cookbook is divided appears on a different color of paper stock.--Knoblauch, Mark Copyright 2009 Booklist
Library Journal Review
Over half of this book is devoted to scrumptious recipes-the majority vegan-arranged seasonally. Otherwise, wonderful chapters on the benefits of eating clean or naturally grown, minimally processed foods cover various cooking methods, plus a glossary of food and food ingredients, whether good or bad for your diet. The only downside: no photos for any of the recipes, but most are very easy to make. (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
