Veganist: Lose Weight, Get Healthy, Change the World

Kathy Freston wasn't born a vegan. The bestselling author and renowned wellness expert actually grew up on chicken-fried steak and cheesy grits, and loved nothing more than BBQ ribs and vanilla milkshakes. Not until her thirties did she embrace the lifestyle of a veganist--someone who eats a plant-based diet not just for their own personal well-being, but for the whole web of benefits it brings to our ecosystem and beyond. Kathy's shift toward this new life was gradual--she leaned into it--but the impact was profound. Now Kathy shows us how to lean into the veganist life. Effortless weight loss, reversal of disease, environmental responsibility, spiritual awakening--these are just a few of the ten profound changes that can be achieved through a gentle switch in food choices.

Filled with compelling facts, stories of people who have improved their weight and health conditions as a result of making the switch, and Q&As with the leading medical researchers, Veganist concludes with a step-by-step practical guide to becoming a veganistâ?¦easily and gradually. It is an accessible, optimistic, and illuminating book that will change the way you eat forever. No less delicious, still hearty and satisfying--just better for you and for all.

Price: $25.00

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The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit

In Eating Well for Optimum Health, one of Amazon's bestselling health books of 2000, alternative-medicine maverick Andrew Weil revealed his version of the ideal diet (and backed it up with scientific proof): a variety of unprocessed, or "whole" foods; just-picked, organic vegetables; whole grains; "good" fats, such as the omega-3 fatty acids found in fish and nuts; fresh herbs and spices instead of heavy sauces; and a minimum of meat and dairy products. Eating this responsibly is certainly an admirable pursuit, but home cooking of this caliber can be intimidating, requiring much more energy than it would to pull up to the drive-through and order a burger and fries. In The Healthy Kitchen, Weil successfully teams up with Rosie Daley, formerly chef at the ritzy Cal-a-Vie Spa, to show how to cook with confidence within these dietary guidelines, creating dishes that are not only good for you, but are also fun to prepare, beautiful to look at, and delectable.

For those of you predicting a tofu-fest, have no fear: Weil stresses he's "unwilling to eat food that is boring, artless, and devoid of pleasure even if it's somebody else's idea of healthful." Indeed, the gorgeous color photography in The Healthy Kitchen will get you drooling over healthy entrées like Warm Chicken and Asparagus Salad and desserts like Lemon Yogurt Sorbet. You can be proud to serve these recipes to your family and friends--many of the appetizers and entrées are perfect party foods, sized to feed a dozen. Some recipes are notably more complicated than others--Cold Vegetable Pasta Primavera involves grilling five different veggies; baked Vegetable Wontons are time-consuming if you're not familiar with the folding process. However, Daley and Weil advise working your way up to these more complex dishes.

Sprinkled throughout the book are witty and wise health tips from Weil and cooking shortcuts from Daley. The two admit they don't agree on all cooking matters; Weil would substitute cashew milk for coconut milk and adds his two cents on making the Thai Shrimp and Papaya Salad spicier, for example. The Healthy Kitchen seems to be influenced a bit by Martha Stewart's Healthy Quick Cook, with Weil's text shaded in that unmistakably Martha sage-green, and Daley's in what Stewart might call bisque. Both books emphasize seasonal fresh foods and boast sumptuous photography and tempting menu suggestions. However, Weil and Daley outdo her with calorie and nutritional breakdowns for each dish, shopping guides for easy meal planning, and tips on encouraging children to help out in the kitchen (and develop lifelong healthy eating habits in the process). --Erica Jorgensen

Price: $24.95

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Healthy Side Dish Recipes: Baked Sweet Potatoes | Submitted By: JENNCOOK

2 tablespoons olive oil3 large sweet potatoes2 pinches dried oregano2 pinches salt2 pinches ground black pepperPreheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat. Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste). Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft. Amount Per Serving  Calories: 321 | Total Fat: 7.3g | Cholesterol: 0mg

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These were sooooooo delicious, but I did a few things different. Like other users, I cut the potatoes into smaller pieces, about an inch. They only took about 40 minutes to cook. I was out of oregano, so I just stuck with the olive oil, salt and pepper, but I added 2 garlic cloves (crushed), and half of a yellow onion, diced. OMG was it good! Thanks for the recipe. I've never done sweet potatoes like this, so I'm very glad I found this recipe. ***Update*** I made these with some cheddar cheese sprinkled on top for the last 15 minutes or so. So yummy! Was this review helpful? [ YES ]
152 users found this review helpful These were sooooooo delicious, but I did a few things different. Like other users, I cut the...

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Healthy Main Dish Recipes: Black-Eyed Peas and Tortillas | Submitted By: Brian C. Ivers

1 tablespoon olive oil1/4 cup finely chopped onion1 (15.5 ounce) can black-eyed peas, drained1/2 cup vegetable stock1 fresh jalapeno pepper, chopped1 clove garlic, minced1 tablespoon fresh lime juicesalt and pepper to taste4 (12 inch) flour tortillasHeat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve. Amount Per Serving  Calories: 487 | Total Fat: 13.2g | Cholesterol: 0mg

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Reviewed on Jan. 1, 2008 by Colleen    This is my first review, and I'm happy to report it's a great one! I added a few ingredients, namely a few additional garlic cloves, a small handful of minced ginger, a can of Rotel tomatoes, and some dried basil and oregano. Also, instead of using canned black-eyed peas, I used dried, and pressure cooked them beforehand (took only 10 minutes). Served with avocado slices. What a great way to start out the New Year! Was this review helpful? [ YES ]
15 users found this review helpful This is my first review, and I'm happy to report it's a great one! I added a few ingredients,... This is another favorite in our home. I use a pound of dried black eyed peas, soak them, cook them, and then adjust the recipe accordingly. We each eat 2-4 of these for dinner, then have leftovers for a couple days. (They are even better the next day!) I've made them with & without smoke seasoning. I like them with, but it is great either way. I also choose to use corn tortillas, but again that is just a personal choice. (If you DO use corn tortillas, you need to heat each of them on a very hot skillet before using them.) Was this review helpful? [ YES ]
3 users found this review helpful This is another favorite in our home. I use a pound of dried black eyed peas, soak them, cook... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Healthy Appetizers: Spicy Pineapple Sauce | Submitted By: Michele O'Sullivan

1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved1 tablespoon cornstarch1 teaspoon ground ginger3/4 cup orange juice2 tablespoons maple syrupIn a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth. In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes. Amount Per Serving  Calories: 28 | Total Fat: 0g | Cholesterol: 0mg

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Healthy Salads: Chicken Caesar Pasta | Submitted By: bsteimle

1 pound dry penne pasta1 tablespoon butter6 skinless, boneless chicken breast halves - cut into 1 inch cubes1/2 teaspoon ground black pepper1/4 teaspoon salt1 (8 ounce) bottle Caesar salad dressing1/4 cup red wine vinegar1/2 cup grated Parmesan cheese1 head romaine lettuce - rinsed, dried and shredded1 large tomato, choppedBring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat. In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired. Amount Per Serving  Calories: 443 | Total Fat: 15g | Cholesterol: 59mg

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Healthy Breakfast Recipes: Seminary Muffins | Submitted By: Christa Adams

1 egg1 1/3 cups mashed ripe banana3/4 cup packed brown sugar1/3 cup applesauce1 teaspoon vanilla extract1 cup all-purpose flour1/2 teaspoon baking soda2 teaspoons baking powder1 1/4 teaspoons salt1 teaspoon ground cinnamon1 cup quick cooking oats1/2 cup semisweet chocolate chips1/2 cup chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Lightly grease one 12 cup muffin pan. In a large bowl, combine egg, banana, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Gently stir flour mixture and oatmeal into banana mixture. Fold in chocolate chips and walnuts. Pour batter into prepared muffin cups. Bake in preheated oven or 15 to 20 minutes, or until light brown. Remove muffins from pan and place on a wire rack to let cool before serving. Amount Per Serving  Calories: 183 | Total Fat: 3.2g | Cholesterol: 18mg

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Start Eating Healthy! Subliminal CD with (NLP) Neurolinguistic Programming imbedded in soothing music and calming sounds of ocean waves

This is a subliminal product with hundreds of positive affirmations recorded onto one relaxing CD. Although the words aren't audible, they are there and they are powerful! The affirmations are masked by beautiful music and soothing ocean waves. Meanwhile, as you focus on something else, or just while relaxing, the subliminal affirmations take hold in your subconscious mind. The affirmations are powerful and designed to bring about safe, healthy and permanent changes in your life. With so many subliminal products on the market, be cautious to purchase only REAL subliminal recordings with NLP (NeuroLinguistic Programming) affirmations. Proper production, recording, scripting, and duplication are vital in creating such a powerful product. Use only the BEST! Trust Mind Design technology and expertise.

Price: $14.99

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Healthy & Sexy Vegan Recipes Even Your Husband Will Love

Healthiest, Simplest and Most Delicious Vegan Recipes Ever. Made with lots of Whole Foods ingredients, free of soy, gluten, processed sugar and flour. As an added bonus, all recipes have nutritional information calculated for your convenience.

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Healthy Mediterranean Diet Recipes

Provides Mediterranean diet recipes to help healthy weight loss and minimise the risk of heart disease, osteoporosis, allergies, dementia and cancer. Delivered monthly and a full free report is provided to visitors.

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Yummy Healthy Tummy - Kids Healthy Eating Guide

Get Your Children Eating Healthy Food And Cut Out All The Junk. Fast, Easy and Cheap Recipes For Busy Moms. Paying 75% per sale!

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Healthy Breakfast Recipes: Alan's Ultimate Bran Muffins | Submitted By: Jay

1 cup whole wheat flour1 cup wheat germ2 3/4 cups wheat bran2/3 cup oat bran2 teaspoons baking powder2 teaspoons baking soda2 teaspoons ground ginger1 tablespoon barley malt flour3 tablespoons vegetable oil2/3 cup honey1 1/4 cups reduced-fat milk1 cup low-fat plain yogurt2 eggs, beaten1 cup raisinsPreheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan. In a medium bowl, mix whole wheat flour, wheat germ, wheat bran, oat bran, baking powder, baking soda, ground ginger, and barley malt flour. In a separate medium bowl, thoroughly blend oil, honey, milk, yogurt, and eggs. Gradually fold milk mixture into the whole wheat flour mixture until moistened. Fold in the raisins. Spoon into the prepared muffin pan. Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Amount Per Serving  Calories: 281 | Total Fat: 7.2g | Cholesterol: 39mg

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The Delicious Revolution Cookbook - Healthy Food For Busy People

151 Page Cookbook With Over 100 Easy To Make Healthy Meals. Every Recipe Has A Gorgeous Full Color Photograph. This Is A Revolutionary Solution For How To Make & Prepare Deliciously Healthy Meals For Increased Energy and Weight Loss That's Sure To Please.

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Healthy Salads: Spicy Mango Salad | Submitted By: MIREILLE67

4 medium mangos - peeled, seeded, and cubed1/4 cup fresh lime juice2 tablespoons extra-virgin olive oil1 tablespoon red pepper flakes2 tablespoons chopped fresh cilantro2 tablespoons chopped shallotssalt and freshly ground black pepper to tastePlace the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving. Amount Per Serving  Calories: 140 | Total Fat: 5.1g | Cholesterol: 0mg

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Reviewed on Feb. 9, 2009 by Bartacus    This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you replace the mangoes in this recipe with green (unripened mangoes), the flavor is more intense, and texturally superior. Replace the 4 mangoes with green mangoes (peeled, separated from pith, and cut into matchsticks - not chunks). Using essentially the same ingredients, except nix the olive oil (totally unnecessary fats), add 2-3 tablespoons (varies with size of mangoes) fish sauce and 1 tablespoon sugar PER mango used, when dressing with lime, cilantro, etc. Replace shallots with red onions for a milder flavor. Allow to marinate some 10-15 minutes and top with chopped toasted peanuts or cashews before serving. Was this review helpful? [ YES ]
15 users found this review helpful This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you...

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Healthy Main Dish Recipes: Quick Chicken Marsala | Submitted By: Susan

1 tablespoon butter6 skinless, boneless chicken breasts1 (10.75 ounce) can condensed golden mushroom soup1 1/4 cups Marsala wineIn a large skillet, saute the chicken breasts in butter. Once chicken is lightly browned on all sides, add the soup (undiluted) and Marsala wine. Cover and simmer until chicken is no longer pink inside, about 20 minutes. Ready to serve! Amount Per Serving  Calories: 262 | Total Fat: 4.8g | Cholesterol: 76mg

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Healthy Side Dish Recipes: Millet-Stuffed Peppers | Submitted By: SusanK29

1 cup millet4 cups water4 cubes vegetable bouillon5 medium bell peppers3 medium tomatoes, chopped1 (15 ounce) can black beans, drainedCombine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap. Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking. Amount Per Serving  Calories: 189 | Total Fat: 2.1g | Cholesterol: 0mg

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Reviewed on Apr. 29, 2009 by sueon    This recipe is good as is, if you don't like spicy food. Otherwise, add some spice to it, we used chili powder, cumin, and some Italian Seasoning--a lot of all 3. You don't need any more salt. Perhaps pepper, garlic, and/or onion. After we put it in the peppers, I topped them with some bread crumbs and last but not least, some shredded parmesan cheese. That was the only cheese I had in the house. We don't microwave anything, so, we baked it at 350 for 30 min., the recipe says until tender. It came out real good with the suggestions made here. Thanks Susan. Was this review helpful? [ YES ]
5 users found this review helpful This recipe is good as is, if you don't like spicy food. Otherwise, add some spice to it, we... Would've been bland as written, but is a good starter. Added cumin, chili powder, garlic powder, cayenne, and pepper, and mixed in chopped jarred jalapenos. Topped with cheddar and sour cream. Made a LOT of filling. Filled 5 peppers with enough leftover for lunch. Was this review helpful? [ YES ]
5 users found this review helpful Would've been bland as written, but is a good starter. Added cumin, chili powder, garlic... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Paleo Cookbooks - Complete Recipe Guide to Healthy Eating

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Healthy Main Dish Recipes: Quick Chicken Marsala | Submitted By: Susan

1 tablespoon butter6 skinless, boneless chicken breasts1 (10.75 ounce) can condensed golden mushroom soup1 1/4 cups Marsala wineIn a large skillet, saute the chicken breasts in butter. Once chicken is lightly browned on all sides, add the soup (undiluted) and Marsala wine. Cover and simmer until chicken is no longer pink inside, about 20 minutes. Ready to serve! Amount Per Serving  Calories: 262 | Total Fat: 4.8g | Cholesterol: 76mg

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Healthy Appetizers: Green Salsa | Submitted By: BOYS1

8 tomatillos, husked3 shallots2 cloves garlic, peeled1 (4 ounce) can chopped green chile peppers1/4 cup chopped fresh cilantro1 fresh jalapeno pepper, seededsalt to tasteIn a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving. Amount Per Serving  Calories: 15 | Total Fat: 0.2g | Cholesterol: 0mg

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This was fresh, tangy, and flavorful. I skipped the shallots, doubled the green chiles, cilantro, and jalapeno, and added 2 finely diced large avocados and a couple Tbs lime juice (for flavor and to keep the avocado from browning). Taking the seeds out of the jalapenos left the salsa without any heat at all, so as a personal preference, next time I'll just leave them in to get a little spice. Was this review helpful? [ YES ]
10 users found this review helpful This was fresh, tangy, and flavorful. I skipped the shallots, doubled the green chiles,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Healthy Breakfast Recipes: Low-Fat Blueberry Bran Muffins | Submitted By: 3LIONCUBS

1 1/2 cups wheat bran1 cup nonfat milk1/2 cup unsweetened applesauce1 egg2/3 cup brown sugar1/2 teaspoon vanilla extract1/2 cup all-purpose flour1/2 cup whole wheat flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1 cup blueberriesPreheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Amount Per Serving  Calories: 123 | Total Fat: 0.9g | Cholesterol: 18mg

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