Healthy Cooking have never been easier, tastier, and quicker. New Healthy Food Cookbooks engage all level of cooks for every day meals to special occasions. There are books that offer a new healthier twist to Southern standards. If you want to eat more plant-based meals, there are recipes so downright delicious that you forget about the missing meat and just savor the exquisite flavor. The added the discussion of nutritional benefits reminds you that good taste and good health can go hand and hand.
Sarah Britton is known for her healthful plant-based recipes that focus on budget-friendly food that uses accessible ingredients. Chapters include soups, salads, mains, sides and small plates, and savory and smart snacks, all vegetarian, and many with vegan and gluten-free options. If you, like me, prepare a few meals at one time, you will appreciate that each chapter opens with a “3 Ways” recipe that provides a simple base you can easily be switch up—for instance, stuffed sweet potatoes includes instructions for three different fillings: kale, feta, and pecans; broccoli and chickpeas; and spicy cabbage and black beans. Genius!
A superb collection of recipes that you can prepare with little effort that are packed with flavor. Peppered throughout the book are ingenious ideas such as no-hassle starters and sauces that will lift any dish. Each chapter is dedicated to 12 everyday ingredient groups: chicken, chops, sausages, leg of lamb, fish, leaves, summer veg, winter veg, pasta, summer fruit, winter fruit, and flour and eggs. There are more than 120 recipes, from a wide variety of countries, and each takes only minutes to prepare. Spice rubs, marinades, and flavored butters feature heavily in the book’s many roasts and bakes, but there are lots of other ideas for quick cooking too.
Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole’s, honors the traditions of this celebrated cuisine, while introducing a new vernacular—elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Poole’s is also the story of how Christensen opened a restaurant, and in the process, energized Raleigh’s downtown. The cookbook is infused with Christensen’s generous spirit and belief that great cooking is fundamental to good living.
In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centered food realistic on any night of the week. Chapters will be broken down by time (recipes for under 15, 20, 30 or 40 minutes) and also by planning a little ahead (quick healthy breakfasts, dishes you can make and re-use throughout the week). Anna’s new book will be a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, without fuss, trips to specialist shops or too much washing up, but still eat food that tastes incredible and is doing you good.
Jessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance, which is all about food that surprises us and engages all of our senses—it looks good, tastes vibrant, and feels fortifying yet refreshing. In Everything I Want to Eat, Koslow shares 100 of her favorite recipes for health-conscious but delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that also happen to be suitable for vegetarians, vegans, or whomever you’re sharing your meal with. The book is organized into seven chapters, each featuring a collection of recipes centered on a key ingredient or theme.
Vegan 101: A Vegan Cookbook is your go-to crash course for preparing plant-focused meals that are delicious and nutritious. Jenny Engel and Heather Bell, owners of vegan cooking school Spork Foods, have helped thousands of students incorporate more plant-based meals into their diet through fun and practical guidance. Included are 100 recipes that highlight the joy and ease of vegan cooking and Go-To Recipes that kick-off each chapter with a popular vegan dish and three mouth-watering flavor variations.