Thrive Energy Cookbook: 150 Plant-Based Whole Food Recipes

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Packed with 150 plant-based, nutrient-dense, whole food recipes developed within the Thrive nutritional philosophy, Thrive Energy Cookbook brings concepts that started the functional, plant-based nutrition revolution to life. Recipes are all vegan and allergen-free (or with gluten-free options) to eliminate wheat, yeast, gluten, soy, refined sugar, and dairy from your diet.

Easy-to-make and performance-enhancing, these chef-created recipes merge purpose driven functionality (every ingredient has a nutritional purpose) with mouth-watering appeal. From the alkaline-forming, plant protein-packed Vanilla-Almond-Mocha Motivator Smoothie to Roasted Red Pepper & Sweet Potato Soup, Thai Green Curry Rice Bowl, and desserts such as Raspberry Chocolate Pomegranate Tart, Thrive Energy Cookbook will have you quickly preparing nutrient-packed and delicious dishes.
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About the author

Brendan Brazier is the international bestselling author of ThriveThrive Foods, and Thrive Fitness. Brendan is head of nutrition for the Garmin-Sharp Pro Cycling Team and nutrition consultant to several NHL, MLB, NFL, MLS, UFC, and Olympic athletes. He is a former professional Ironman triathlete, two-time Canadian ultramarathon champion, and creator of Vega, the award-winning line of whole food nutritional products.

BrendanBrazier.com
@Brendan_Brazier
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Additional Information

Publisher
Da Capo Lifelong Books
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Published on
Mar 4, 2014
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Pages
320
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ISBN
9780738217413
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Features
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Language
English
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Genres
Cooking / Specific Ingredients / Vegetables
Cooking / Vegan
Cooking / Vegetarian
Health & Fitness / Healthy Living
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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“Make everything from condiments, to pizza, to cookies, without using any of the eight top food allergens. The genius part? It’s all delicious” (Ray Romano).
 
In 2013, Debbie Adler’s Sweet Debbie’s Organic Treats: Allergy-Free and Vegan Recipesfrom the Famous Los Angeles Bakery proved that cooking for those with allergies and food sensitivities doesn’t mean giving up dessert.
 
Now Adler goes savory with more than one hundred plant-based recipes free of the top eight food allergens—dairy, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish—plus free of refined sugar and oils.
 
Motivated by her own son’s life-threatening allergies, Adler has spent the last six years creating meals to nourish and delight her entire family—meals that are both savory and safe—including:
  Lemon Streusel Basil Blackberry MuffinsSweet Miso Forbidden Rice Ramen Noodle BowlVeggie Lentil Enchilada RoundsYam Gnocchi with Sriracha PestoTex-Mex Fakiin Bacon BurgersSpanakopita Enchiladas with Roasted Red Pepper Cream SauceCinnamon Raisin BreadCaramel Macchiato Sandwich Cookies  
Debbie’s super satiating, divinely delicious, and accessibly easy-to-prepare recipes show just how incredible, versatile, and flavorful allergy-free, plant-based cooking can be! Her entrees, pastas, soups, sides, breads, and sweets are a guaranteed—and safe—hit for school, kids’ parties, work events, and more.
 
“The way we eat has a profound effect on our health, and the health of the planet. Sweet, Savory, and Free is filled with recipes that will keep you (and our Mother Earth) from going into cardiac arrest . . . and did I mention that they’re all delicious!” —Ed Begley, Jr., Emmy– and Golden Globe Award–nominated actor and environmentalist
Food writer and cook Pippa Kendrick revolutionises allergy-friendly food with an inspired collection of delicious recipes for everyone to make, share and enjoy – and just happen to be free from wheat, gluten, yeast, egg, dairy and soya.

The Intolerant Gourmet is a cookbook that will appeal to everyone; from those that want delicious food but suffer food allergy or intolerance to those who simply want great home cooking that can be served to all their friends and family no matter what they can or can’t eat.

Each year, more and more people are diagnosed with food intolerance or find that avoiding certain products makes them feel better, happier, and more energetic; but for too long they’ve been forced to have separate meals or go without. Pippa puts an end to this with a cookbook that celebrates great food to be savoured by one and all, and won’t leave anyone feeling unsatisfied.

In this beautifully illustrated book - packed with stunning photographs – you’ll find 120 doable recipes. All are entirely free from wheat, yeast, egg and dairy and almost all entirely free from gluten; but, most importantly, all are delicious.

Pippa offers simple soups, snacks and salads, satisfying main courses including inspired versions of what you might find on a restaurant menu, tasty vegetarian meals and plenty of indulgent desserts and cakes. She also includes tried-and-tested basic recipes for breads, pastry and biscuits.

Pippa’s fresh, inclusive approach to ‘free from’ cooking and her engaging personality shine through to make the recipe book that food intolerants have been crying out for: a beautiful modern-day cookery bible to cherish and share, and to turn to again and again.

Recipes include:
Smoked Chicken, Sweet Potato and Lentil Salad
Falafel with Parsley and Tomato Salad
Lamb Korma with Lemon and Cashew Rice
Tomato Pesto-filled Pork Tenderloin
Lamb Tagine with Dates and Peppers
Spaghetti with Roasted Aubergine, Thyme and Chilli Sauce
Masala Roast Chicken and Squash
Vegetable Lasagne
Bakewell Tart
Treacle Tart with Custard
Jam Tarts
White Soda Bread
Shortcrust Pastry

New York Times Bestseller

A whole-foods, plant-based diet that has never been easier or tastier—learn to cook the Forks Over Knives way with more than 300 recipes for every day!

Forks Over Knives—the book, the film, the movement—is back again in a cookbook. The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you’re among them—or you’d like to be—you need this cookbook.

Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del and his collaborators Julieanna Hever, Judy Micklewright, Darshana Thacker, and Isa Chandra Moskowitz transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes—classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year:
  Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple CompoteSalads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea StewPasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring VegetablesStir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant “Steaks”Baked and Stuffed Vegetables: Millet-Stuffed Chard RollsThe Amazing Bean: White Beans and Escarole with ParsnipsGreat Grains: Polenta Pizza with Tomatoes and BasilDesserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more!
Simple, affordable, and delicious, the recipes in Forks Over Knives—The Cookbook put the power of real, healthy food in your hands. Start cooking the plant-based way today—it could save your life!
In Thrive, Arianna Huffington makes an impassioned and compelling case for the need to redefine what it means to be successful in today's world.
 
Arianna Huffington's personal wake-up call came in the form of a broken cheekbone and a nasty gash over her eye--the result of a fall brought on by exhaustion and lack of sleep. As the cofounder and editor-in-chief of the Huffington Post Media Group--one of the fastest growing media companies in the world--celebrated as one of the world's most influential women, and gracing the covers of magazines, she was, by any traditional measure, extraordinarily successful. Yet as she found herself going from brain MRI to CAT scan to echocardiogram, to find out if there was any underlying medical problem beyond exhaustion, she wondered is this really what success feels like?
 
As more and more people are coming to realize, there is far more to living a truly successful life than just earning a bigger salary and capturing a corner office. Our relentless pursuit of the two traditional metrics of success--money and power--has led to an epidemic of burnout and stress-related illnesses, and an erosion in the quality of our relationships, family life, and, ironically, our careers. In being connected to the world 24/7, we're losing our connection to what truly matters. Our current definition of success is, as Thrive shows, literally killing us. We need a new way forward.
 
In a commencement address Arianna gave at Smith College in the spring of 2013, she likened our drive for money and power to two legs of a three-legged stool. They may hold us up temporarily, but sooner or later we're going to topple over. We need a third leg--a third metric for defining success--to truly thrive. That third metric, she writes in Thrive, includes our well-being, our ability to draw on our intuition and inner wisdom, our sense of wonder, and our capacity for compassion and giving. As Arianna points out, our eulogies celebrate our lives very differently from the way society defines success. They don't commemorate our long hours in the office, our promotions, or our sterling PowerPoint presentations as we relentlessly raced to climb up the career ladder. They are not about our resumes--they are about cherished memories, shared adventures, small kindnesses and acts of generosity, lifelong passions, and the things that made us laugh.
 
In this deeply personal book, Arianna talks candidly about her own challenges with managing time and prioritizing the demands of a career and raising two daughters--of juggling business deadlines and family crises, a harried dance that led to her collapse and to her "aha moment." Drawing on the latest groundbreaking research and scientific findings in the fields of psychology, sports, sleep, and physiology that show the profound and transformative effects of meditation, mindfulness, unplugging, and giving, Arianna shows us the way to a revolution in our culture, our thinking, our workplace, and our lives.
“Get ready for your taste buds to explode.”—Isa Chandra Moskowitz

Can’t imagine living without cheese? Convinced that dairy-free baked goods just don’t cut it? Hate the taste of tofu and not a fan of boring salads? EXCUSES, BE GONE!

Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you’ve ever heard with 125 bursting-with-flavor vegan recipes for every meal of the day—including dessert!“All those special ingredients are way more expensive.” Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream.“I could never give up cheese!” You won’t miss it at all with Tempeh Bacon Mac ‘n’ Cheese with Pecan Parmesan, Tofu Chèvre, Citrus-Herb Roasted Beets with Macadamia Ricotta, or Mushroom Cheddar Grilled Cheese Sandwiches.“What about brunch?” Chickpea Scramble Breakfast Tacos, Lemon Cornmeal Waffles with Blueberry Sauce, and Caramel Apple-Stuffed French Toast are vegan breakfasts of champions!“My friends won’t want to come over for dinner.” They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka.“But I scream for ice cream!” Then you’ll shriek over Dark Chocolate Sorbet, Mango Lassi Ice Cream, and from-scratch Oatmeal Raisin Ice Cream Sandwiches.If you’re a waffling vegan newbie, on-the-fence vegetarian, or veg-curious omnivore, this book will banish your doubts. You’ll find you can get enough protein, fit in at a potluck, learn to love cauliflower, and enjoy pizza, nachos, brownies, and more—without any animal products at all. (Even vegan pros will discover some new tricks!)

Colorful photographs throughout will have you salivating over Kristy’s inventive, easy-to-follow recipes. So what are you waiting for? Get in the kitchen and leave your excuses at the door!
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