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The Magic of Gluten-Free Cooking is a collection of recipes that will demystify gluten-free cooking and show readers that it can be affordable and taste great. Why was this an important book for you to put together?
The Magic of Gluten-Free Cooking was written because it occurred to me that if changing the way I ate was beneficial to me and my daughter, then it could also help other people reap the benefits by eliminating gluten in their diet. I wanted to share what we experienced. No more bloating, no more fatigue, increased happiness, and losing weight.
What is your one “go-to” recipe in this cookbook that you could not live without and why?
My one go-to recipe is the Pasta with Colorful Sauteed Vegetables. I love one-pan or one-pot meals, and it is a versatile and mouthwatering dish. You can add a protein like shrimp or chicken or just make it with the vegetables as a vegan dish. I always add more vegetables to this dish for leftovers during the week.
Moving to a gluten-free diet can be challenging. What is one thing you would tell your readers to offer them encouragement when they feel overwhelmed?
When beginning a gluten-free diet, remember to always take baby steps. Try cooking at home, because you’ll have more control over what you eat. It’s more affordable and you can choose healthier ingredients. If you’re not sure what foods are raising havoc with your digestive system, I recommend having a food test done. Slowly, you can eliminate from your diet anything with rye, barley, wheat, or, in my case, also corn. You’ll be amazed with just a few tweaks of how good you feel. If you fall off the wagon, like I did when I first started, it’s OK. There’s always tomorrow!
Do you have future cookbooks planned? If so, what can readers expect in your next volume of recipes?
I have another cookbook that I am working on right now which I’m so excited to share with you. It will be a gluten-free food and cultural experience. The book will include recipes from countries surrounding the Mediterranean Sea and explore their vast cuisine flavors and traditions, along with wine pairing.
Author Links: Goodreads | Facebook | Website | Amazon
Ever since humans started farming, one particular type of grain – consisting of the wheat, barley, and rye varieties – rose to high prominence.
Fast-forward to modern times, and you’ll find that these grains have become popular across the globe, especially in their millions of ground, kneaded, and baked avatars.
Oh yes, bread… bread of all kinds, shapes, sizes, colors, and flavors. You can’t outrun this culinary staple, for it haunts every kitchen, cuisine, restaurant, fast-food chain, and roadside stand, lurking in bread doughs. You can also find it plaguing your small intestines in the form of gluten. Normally, this protein is not that big of a deal, but when you have gluten intolerance, it can wreak havoc in your body by:
*Making you double over with unbearable pain
*Giving you bloating, with its accompanying problems of constipation or diarrhea
*Triggering skin rashes, headaches, nausea, and unintentional weight loss
And if you have celiac disease – in which your small intestine is hypersensitive to gluten – consuming such foods can reduce your body’s ability to absorb nutrients. Sadly, modern science does not have an answer to what causes gluten intolerance, but that doesn’t mean there is no way to dodge this pesky protein.
Not only can you make food WITHOUT having to rely on anything wheat or gluten-related, but you can also make it so delicious that you will have a hard time keeping yourself from second and third helpings.
Within this magical ride to gluten-free cooking, you will discover:
*20 easy-to-prepare recipes to enjoy an enhanced and energetic lifestyle
*Detailed ingredient lists and clear instructions with added suggestions and dairy-free options
*The gluten-free way to start every day – breakfasts so good, you’ll never say never!
*How each home-cooked meal is a doorway to better digestive health, mood, and focus: a gluten-free mind and body leads to a disease-free life
*Fulfilling lunches to make easy yet exquisite meals – grab your herbs, veggies, shrimp, chicken, and pasta to whip marvels that make your tastebuds do the tango!
*Mouth-watering dinners you simply cannot do without!
*How to maximize the benefits of anti-inflammatory herbs and spices to make your dishes aromatic, delicious, and healing
And much more.
Adopting a gluten-free diet is your ticket to a new way of living – you’ll feel like you’ve been born again from within. Mix it up with your favorites, add a dash of your chosen spices, put on your preferred playlist, and cook to your heart’s content. You’re creating magic with each recipe, after all. And who doesn’t want to eat healthily without having to sacrifice any taste?
Adopt a tasty way to live a gluten-free lifestyle: scroll up and click “Add to Cart” right now.
The Magic of Gluten-Free Cooking : 20 Home-Cooked Meals Made Easy
Culinary exploration often presents itself as a source of delight for some, while for others, it can manifest as a cumbersome task. Yet, envision uncovering an entirely novel realm of gastronomic possibilities that not only tantalize the palate but also impeccably accommodate distinct dietary conditions. The genesis of this remarkable cookbook finds its roots in the author’s personal odyssey. Julia Matto embarked on a profound culinary mission following her daughter’s diagnosis of food allergies and gluten sensitivity. Within the pages of this volume, she unfurls a collection of delectable gluten-free dishes that also feed a passion for taste and health. Through her narrative, Matto expounds upon the various virtues of embracing a gluten-free regimen, shedding light on the transformative impact it can wield over holistic well-being.
For those like myself, who harbor a penchant for pancakes, the array of inventive methods to elevate this breakfast classic will undoubtedly evoke enthusiasm. The book, enriched by alluring recipes and Matto’s insightful musings, infuses a palpable zest into the act of culinary exploration. Unveiling a surprising revelation, it contradicts the notion that adhering to a gluten-free lifestyle entails exorbitant costs. This cookbook provides readers easily executable recipes, utilizing commonplace pantry staples—thus dismantling the misconception that gluten-free living demands fiscal extravagance. Every facet of this book has been meticulously curated to cater to discerning tastes. From the carefully curated menu, which bears the esteemed endorsement of chiro-nutritionist Dr. Ashton Caskey, to the impeccable editing, text formatting, and visually arresting imagery, no detail is overlooked. The book’s structural organization, thoughtfully divided into three sections addressing the principal meals of the day, ensures a ceaseless fount of mouthwatering inspiration for breakfast, lunch, and dinner.
The Magic of Gluten-Free Cooking transcends the boundaries of a mere cookbook, morphing into a vital lifeline for individuals traversing the realm of gluten sensitivity or standing as champions for such individuals. When the culinary conundrum beckons, and you seek to appease your own hunger or that of cherished companions, let this volume stand as your steadfast confidante—a repository of culinary wonders that affirm the harmonious coexistence of taste and well-being.
Pages: 73 | ASIN : B0C9DYCJ94
Scrumptious Tasting Plant-based Food
Irresistibly Vegan: Gourmet Dining is a beautifully presented cook book filled with vegan and plant-based recipes that will appeal to a wide variety of cooks. What was the inspiration for this collection of recipes?
Being a vegetarian and vegan chef for over 35 years on three countries, I wanted to share the best plant-based recipes from around the world for vegans and non-vegans alike that are a joy to prepare, beautiful to behold, yummy and nutritious after experiencing the lack of these dishes in most kitchens and definitely in restaurants, cafes and other eateries.
This collection of recipes was inspired from a vision that healthy and scrumptious tasting plant-based food nourishes the body and soul while supporting a more humane lifestyle and sustainable planet.
How did you get started with plant-based cooking and the vegan lifestyle?
While I have been vegetarian for most of my life, I moved to a vegan diet 6 years ago when seeing the way animals were treated in our food chain and it’s significant contribution to climate change, along with the increasing intolerances and allergies to dairy. Then, I started to cook my vegetarian recipes entirely plant-based and created new exciting additions to the repertoire.
If someone is new to vegan cooking, what is the number one recipe in your cookbook that you recommend they start with and why?
As most people are missing out on the delicious flavours and protein packed legumes, I would recommend to make the Lentil-Walnut Mousse and leaf over all other protein recipes in the Appetizers and Main Courses (Pinto Beans with Refrito, Lentil Loaf, Chana Masala, Lentil Balls, Cilantro-Lemon Hummus, Gigante-Bean Bruschetta, Veggie and Bean Chili…).
Then, I will recommend to choose a Main Course to experience the satisfaction of a complete plant-based meal like the Chana Masala Stuffed Yams and finally, you must try a dessert, like the Spiced Apple Cranberry Cake…because life is sweet!!!
Do you have more cookbooks planned? If so, when will they be available?
I am planning to write an Irresistibly Vegan Cookbook on Stews, Soups and Creams. It will be another 2 years as I am busy reaching as many people as possible with this book including cooking classes/events.
Author Links: Facebook | Instagram | Website
What makes this Gourmet Vegan Cookbook Irresistible?
•It’s ideal for entertaining and special occasions.
These unique culinary masterpieces, made with wholesome and simple ingredients, are packed with flavor and protein and sure to delight many palates.
•It will surprise even the toughest vegan critics—really!
People will discover that vegan food can be delicious and so satisfying.
Serve these meals with confidence and pride.
•All the hard menu-planning work is done.
Gourmet main courses are paired with complementary appetizers and desserts. The guesswork of creating complete menus is a thing of the past! Plus, any dish can be served on its own.
Elvira shares the knowledge, experience, and joy she gained while cooking professionally in three countries for over thirty years.
The book features:
•135 unique and delicious international recipes.
A fun, inspirational, and extraordinary culinary repertoire.
•Imperial and metric measurements in each recipe.
Cook these recipes anywhere in the world.
•Food that nourishes the body, soul, and our planet.
Finally, food that is healthy and scrumptious and supports a more humane, healthier lifestyle and a sustainable planet.
Plant-based and soy free, and 125 out of 135 recipes are gluten free!
They Call Me Produce Pete
Pete Napolitano is not your average everyday produce man. He is “Produce Pete” from WNBC-TV Weekend Today in New York. With his hit segment in the show, Pete quickly saw his life change from a simple business owner to a local celebrity. Readers can now follow Pete on his journey as he takes you through his life in this fascinating autobiography. From humble beginnings to hard work and lucky shots, Pete Napolitano shares his story about how he became the beloved “Produce Pete” that New Yorkers and New Jersey residents know him as today.
They Call Me Produce Pete is a quick and feel-good read that will leave you feeling positive about life. From explaining his early childhood with his hardworking and somewhat distant father to moving into young adulthood and meeting his lovely wife, Pete Napolitano paints a detailed and stirring picture of what it was like to become a local star. The comparison of his childhood to where he is now is truly inspiring to read. Led by the hard work of his father and the love of his mother, Pete became a loving and hardworking “all about the people” kind of guy.
Through it all, readers will be able to feel the love and passion that Pete has for the produce industry and his segment on WNBC-TV. This heartwarming and fun-filled book is perfect for a feel-good kind of afternoon. I read this every morning because I realized it put me in a better mood throughout the day. Pete’s fun-loving personality and passion will win over readers in this wistful but delightful memoir.
Pages: 185 | ISBN : 9798986988306
The Kitchen and the Studio
The Kitchen and The Studio: Memoirs of Food and Art by Mallory M. and John A. O’Connor is an alluring read. As the title implies, it combines a cookbook, an art book, and a memoir detailing the couple’s long and storied marriage. These elements are expertly blended to form a book that contemplates love, family, friendship, and the meals that bring us together.
We follow Mallory and John from their first meeting in a UC Davis art class in 1960 through moves, career changes, and heartaches over the next 60-plus years of their life together. Along the way, they share stories of the fascinating people they befriended and, of course, the food they shared with those people.
The book is beautifully illustrated, with stunning landscapes and still-lifes peppered throughout, along with photos and documents from the couples’ prosperous lives. Much of the art is by the co-author himself, though there are also some lovely pieces by the couple’s many friends in the field. I thought it was a nice detail that, rather than photos, many of the recipes are accompanied by paintings of the dish in question, bringing a personal touch you don’t often see in recipe books.
As someone interested in food history, this book was a fascinating resource. Coming from the perspective of one couple and how food has been a part of their own story and journey over the past 60 years, it tells a very personal story. In addition, the authors made sure to include some historical background for many of the dishes, which was incredibly enlightening.
The recipes sound delicious and include some more exotic ingredients that the standard household may not always have in stock. Readers may have to make adjustments when attempting to replicate these menus to take into account ingredient availability. This is one area I would have loved to have seen in this book, some substitution options for hard-to-find ingredients, just to make the dishes more accessible. That aside, this collection offers readers a chance to expand their cooking repertoire and experience something they might not have thought of trying. The authors have included in this informative book some helpful resources for those looking to experience the dishes for themselves, including a wine list and some information on small businesses that make quality ingredients.
The Kitchen and The Studio: Memoirs of Food and Art is a highly original presentation of food history and personal memoirs. The authors clearly have enjoyed their life together and share their passion for cooking with friends and family. The stunning artwork and poignant reflections make it an unforgettable read.
Pages 412
Irresistibly Vegan
Irresistibly Vegan by Elvira Rodríguez Alonso is a cookbook for those interested in exploring or living on a vegan diet or adding some more exciting and creative vegetable dishes to their actual way of eating.
Today, a lot of people are getting aware of the food they put into their mouths and how it impacts their bodies. However, despite this growing awareness and an attraction towards a Vegan diet, the options available for the vegan population remain super bland and difficult to maintain. This blandness is one of the major hindrances for people who want to start eating this way. The author faced similar troubles while traveling and decided to show the world the ease of cooking a vegan diet and making it delicious.
The author presents 135 dishes in this book that will please your taste buds and your heart. All these dishes are divided into 3 parts: Appetizers, Main Courses, and Desserts. Apart from that, the book also presents suggested Gourmet Menus of the dishes included here for complementary pairings. The author doesn’t restrict herself to a single cuisine but has tried to encompass different cuisines and dishes. This inclusion gives the readers a variety of tastes to explore and experiment with. It leaps the boundaries and can be widespread through multiple cultures and countries.
The writing style is easy to read, and the instructions are detailed, making it easy to follow and cook. The list of ingredients and cooking time listed are accurate and will help ensure you achieve a delicious taste. I am not a cook, but I found the ingredients and instructions understandable and achievable. In addition, the images provided for the context provide an appetizing motivation to cook.
Overall, I very much enjoyed the cookbook. If you are a person who is looking for delicious vegan/plant-based dishes, this is the book for you.
Pages Softcover: 336 | Pages Ebook: 427 | ASIN : B0BPZP1TY2
We “Flipped The Script”
Food As A Prescription is a handbook for those that wish to alter their diet due to food allergies or for anti-inflammatory health benefits. Why was this an important book for you to write?
When you go through a traumatic experience and come out better on the other side it is quite significant. It makes you want to shout about that experience from the rooftops so others who are suffering in similar ways know they are not alone and that there is a light at the end of the tunnel. That said, changing something as fundamental as your diet can be overwhelming, but it doesn’t have to be. Food As A Prescription eliminates the confusion and guesswork of evolving into a “restrictive” diet. We wrote this book to enlighten and empower others, as well as ensure they find a path to success as they embark on their own journey.
What is a common misconception you feel people have about food allergies?
The most common misconception is that nothing will ever taste good again and that it will be impossible to go out and enjoy life the way you did prior to changing your diet. While there are always challenges in life, nothing could be further from the truth. We have personally found all sorts of new ways to approach food that not only allow us to eat within our parameters, but also introduced us to wonderful new things to enjoy. People typically concentrate on what they can NOT eat, but we “flipped the script” to concentrate on what we CAN eat. These common misconceptions eventually led us to create LOCA Foods Inc, where we provide foods free from gluten, dairy, soy, and corn, yet they are still amazing in flavor and texture. Our company motto is “All We Do is Delicious”!
What do you hope is one thing readers take away from your book?
Mindset matters! While modern medicine is great at setting bones, it still takes a predominantly generalized approach to most health and wellness. If you are struggling to be heard, some of our best advice is to never give up and always be your own advocate.
What is the next book that you are working on and when will it be available?
Our next book, All We Do is Delicious, is a cookbook which will focus on delicious recipes free from gluten, soy, corn, and/or dairy. At the moment we are currently focused on getting our online bakery up and running smoothly. We plan for All We Do is Delicious to be available before the end of 2023. You can follow us online via Facebook and Instagram (@LOCAFoodinc), where we will announce updates for the book, or visit our website, LOCAfoodsinc.com, to get a handful of our favorite recipes for free right now.
Author Links: GoodReads | Twitter | Facebook | Website
Have you or a loved one been prescribed a dietary change because of autoimmune issues, skin irritations, or digestive complications? Or, do you simply want to live an anti-inflammatory lifestyle?
Making changes in something as fundamental and important as your diet can be overwhelming, but it does NOT have to be!
Food As A Prescription is THE perfect guide for those who need to change their diet for a healthier life! This best-selling handbook will enlighten, empower, and support you on your gluten-free, soy-free, corn-free, and/or dairy-free journey. Filled with tips, tricks, recipes, and recommendations. Food As A Prescription, will help you focus on what you’ll gain in life and help you eliminate the stress of living with modern-day food allergies.
