12 Steps to Whole Foods

More documents

Recommendations

Info

Dressing Up Your Salads Yogurt Curry Dressing ½ C plain yogurt (thick yogurt is best, but kefir works too) C extra virgin olive oil C rice vinegar ¼ C white wine vinegar 2 tsp. curry powder tsp. allspice 1 tsp. fresh ginger root ¼ tsp. chili powder tsp. pepper Blend vinegar, oil, and ginger in a high-powered blender on high speed until smooth. Add remaining ingredients and blend on lowest speed until just mixed. Makes 1½ cups. 90 12 Steps to Whole Foods © Copyright Robyn Openshaw
Dressing Up Your Salads Pesto Vinaigrette Great recipe for using leftover pesto sauce. ¾ C pesto sauce (see recipe (page 183) or use store-bought pesto) ¼ C extra virgin olive oil ¼ C flaxseed oil ½ C red wine vinegar 3 Tbsp. C fresh lemon juice tsp. freshly ground pepper Blend all ingredients in a high-powered blender. Makes 2 cups. Cilantro-Tomato Vinaigrette 1½ C puréed fresh tomatoes ¼ C sun-dried tomatoes ½ C extra virgin olive oil 1 C cilantro leaves ½ C white wine vinegar 2 cloves garlic ½ tsp. freshly ground pepper 1 tsp. chili powder juice of 1 lime ½ tsp. sea salt Blend all ingredients in a high-powered blender until desired consistency is achieved. Makes 3 cups. Salsa Verde Dressing 3 tomatillos, husked ½ C cilantro 5 Tbsp. fresh lime juice 2 tsp. jalapeño pepper (remove seeds unless you like it HOT) 1 garlic clove 6 Tbsp. olive oil 4 large green onions (entire onion, just the ragged ends cut off) ¾ tsp. sea salt ¾ tsp. freshly ground pepper Blend all ingredients in a high-powered blender until smooth. This is perfect served with the Salsa Verde Salad (page 69). Makes 1½ cups. © Copyright Robyn Openshaw 12 Steps to Whole Foods 91
Page 1 and 2:
12 Steps to Whole Foods by Robyn Op
Page 3 and 4:
Table of Contents Table of Contents
Page 5 and 6:
Table of Contents Cabbage Salad Dre
Page 7 and 8:
Table of Contents Kale Recipes . .
Page 9 and 10:
Table of Contents Parmesan Flax Cra
Page 11 and 12:
Table of Contents Nut Milk (3) . .
Page 13 and 14:
About the Author Robyn Openshaw gre
Page 15 and 16:
Now she has 12 Steps to Whole Foods
Page 17 and 18:
The 12 Steps program is a well rese
Page 19 and 20:
Over the years, I have learned a lo
Page 21 and 22:
I knew a “whole-foods diet” was
Page 23 and 24:
Foreword By family physician Denise
Page 25 and 26:
Foreword GSG nutrition is compatibl
Page 27 and 28:
Preface You’ve always wanted to e
Page 29 and 30:
Preface If you struggle with your w
Page 31 and 32:
Introduction What Is the Goal of Th
Page 33 and 34:
Introduction Finally, have a basic
Page 35 and 36:
Introduction Nutrition is no differ
Page 37 and 38:
Introduction Keep your talk about n
Page 39 and 40:
Introduction sugary foods for even
Page 41 and 42:
Introduction Don’t I Need to Eat
Page 43 and 44:
Introduction Fourth, I strongly rec
Page 45 and 46:
Introduction Document any “cleans
Page 47 and 48:
Introduction I’ve invited the att
Page 49 and 50:
Introduction business, family—the
Page 51 and 52:
CHAPTER 1 Bye-Bye, Stimulants — H
Page 53 and 54:
Bye-Bye, Stimulants — Hello, Gree
Page 55 and 56:
Page 57 and 58:
Page 59 and 60:
Page 61 and 62: Bye-Bye, Stimulants — Hello, Gree
Page 75 and 76: CHAPTER 2 Making Salad the Star You
Page 77 and 78: Making Salad the Star This month, u
Page 79 and 80: Making Salad the Star Why Maximize
Page 81 and 82: Making Salad the Star Money-Saving
Page 83 and 84: Making Salad the Star © Copyright
Page 85 and 86: Making Salad the Star Tomato-Onion-
Page 87 and 88: Making Salad the Star Christmasy Sa
Page 89 and 90: Making Salad the Star Waldorf Salad
Page 91 and 92: Making Salad the Star Southwest Sal
Page 93 and 94: Making Salad the Star © Copyright
Page 95 and 96: Making Salad the Star Beet-Pear-Fet
Page 97 and 98: CHAPTER 3 Dressing Up Your Salads Y
Page 99 and 100: Dressing Up Your Salads High-Nutrit
Page 101 and 102: Dressing Up Your Salads Your Journa
Page 103 and 104: Dressing Up Your Salads © Copyrigh
Page 105 and 106: Dressing Up Your Salads Strawberry-
Page 107 and 108: Dressing Up Your Salads Cabbage Sal
Page 109 and 110: Dressing Up Your Salads Maple Syrup
Page 111: Dressing Up Your Salads Ginger-Miso
Page 115 and 116: Dressing Up Your Salads © Copyrigh
Page 117 and 118: CHAPTER 4 Avoiding Bad Fats, Enjoyi
Page 119 and 120: Avoiding Bad Fats, Enjoying Good Fa
Page 141 and 142: CHAPTER 5 Reaping a Gardener’s Re
Page 143 and 144: Reaping a Gardener’s Rewards chur
Page 145 and 146: Reaping a Gardener’s Rewards Wher
Page 147 and 148: Reaping a Gardener’s Rewards red,
Page 149 and 150: Reaping a Gardener’s Rewards Why
Page 151 and 152: Reaping a Gardener’s Rewards You
Page 153 and 154: Reaping a Gardener’s Rewards You
Page 155 and 156: Reaping a Gardener’s Rewards How
Page 157 and 158: Reaping a Gardener’s Rewards Our
Page 159 and 160: Reaping a Gardener’s Rewards © C
Page 161 and 162: Reaping a Gardener’s Rewards © C
Page 163 and 164:
Reaping a Gardener’s Rewards © C
Page 165 and 166:
Reaping a Gardener’s Rewards BELL
Page 167 and 168:
Reaping a Gardener’s Rewards Carr
Page 169 and 170:
Reaping a Gardener’s Rewards Char
Page 171 and 172:
Reaping a Gardener’s Rewards KALE
Page 173 and 174:
Reaping a Gardener’s Rewards SPIN
Page 175 and 176:
Reaping a Gardener’s Rewards Zucc
Page 177 and 178:
Reaping a Gardener’s Rewards Vani
Page 179 and 180:
CHAPTER 6 Making Plant-Based Main D
Page 181 and 182:
Making Plant-Based Main Dishes Amer
Page 183 and 184:
Making Plant-Based Main Dishes What
Page 185 and 186:
Making Plant-Based Main Dishes Mill
Page 187 and 188:
Making Plant-Based Main Dishes 4. D
Page 189 and 190:
Making Plant-Based Main Dishes © C
Page 191 and 192:
Making Plant-Based Main Dishes Garl
Page 193 and 194:
Making Plant-Based Main Dishes Bake
Page 195 and 196:
Making Plant-Based Main Dishes Curr
Page 197 and 198:
Page 199 and 200:
Making Plant-Based Main Dishes GRAI
Page 201 and 202:
Making Plant-Based Main Dishes Pink
Page 203 and 204:
Making Plant-Based Main Dishes Tabb
Page 205 and 206:
Making Plant-Based Main Dishes * Ga
Page 207 and 208:
Making Plant-Based Main Dishes * Pa
Page 209 and 210:
Making Plant-Based Main Dishes * Gr
Page 211 and 212:
Making Plant-Based Main Dishes * Ch
Page 213 and 214:
Making Plant-Based Main Dishes * Wi
Page 215 and 216:
Making Plant-Based Main Dishes Avoc
Page 217 and 218:
Making Plant-Based Main Dishes * Po
Page 219 and 220:
Page 221 and 222:
CHAPTER 7 Sprouting and Dehydrating
Page 223 and 224:
Sprouting and Dehydrating Note the
Page 225 and 226:
Sprouting and Dehydrating What Food
Page 227 and 228:
Sprouting and Dehydrating The Virtu
Page 229 and 230:
Sprouting and Dehydrating Your Jour
Page 231 and 232:
Sprouting and Dehydrating © Copyri
Page 233 and 234:
Sprouting and Dehydrating Cocoa Alm
Page 235 and 236:
Sprouting and Dehydrating Green Pes
Page 237 and 238:
Sprouting and Dehydrating © Copyri
Page 239 and 240:
Sprouting and Dehydrating KALE CHIP
Page 241 and 242:
Sprouting and Dehydrating OTHER REC
Page 243 and 244:
Sprouting and Dehydrating Roasted E
Page 245 and 246:
CHAPTER 8 Preserving Raw Foods with
Page 247 and 248:
Preserving Raw Foods with Natural P
Page 249 and 250:
Page 251 and 252:
Page 253 and 254:
Page 255 and 256:
Page 257 and 258:
Page 259 and 260:
Page 261 and 262:
Page 263 and 264:
Page 265 and 266:
Page 267 and 268:
CHAPTER 9 Replacing White Flour wit
Page 269 and 270:
Replacing White Flour with Whole Gr
Page 271 and 272:
Page 273 and 274:
Page 275 and 276:
Page 277 and 278:
Page 279 and 280:
Page 281 and 282:
Page 283 and 284:
Page 285 and 286:
Page 287 and 288:
Page 289 and 290:
Page 291 and 292:
Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
CHAPTER 10 Starting Your Morning Of
Page 299 and 300:
Starting Your Morning Off Right In
Page 301 and 302:
Starting Your Morning Off Right Tho
Page 303 and 304:
Starting Your Morning Off Right fer
Page 305 and 306:
Starting Your Morning Off Right ©
Page 307 and 308:
Starting Your Morning Off Right Hot
Page 309 and 310:
Starting Your Morning Off Right Hig
Page 311 and 312:
Starting Your Morning Off Right Spr
Page 313 and 314:
Starting Your Morning Off Right Hig
Page 315 and 316:
Starting Your Morning Off Right Thr
Page 317 and 318:
Starting Your Morning Off Right ©
Page 319 and 320:
Starting Your Morning Off Right Chi
Page 321 and 322:
CHAPTER 11 Creating Delicious Whole
Page 323 and 324:
Creating Delicious Whole-Food Treat
Page 325 and 326:
Page 327 and 328:
Page 329 and 330:
Page 331 and 332:
Page 333 and 334:
Page 335 and 336:
Page 337 and 338:
Page 339 and 340:
Page 341 and 342:
Page 343 and 344:
Page 345 and 346:
Page 347 and 348:
CHAPTER 12 Achieving an Alkaline In
Page 349 and 350:
Achieving an Alkaline Inner Terrain
Page 351 and 352:
Page 353 and 354:
Page 355 and 356:
Page 357 and 358:
Page 359 and 360:
APPENDIX A Recipe Ingredients These
Page 361 and 362:
Recipe Ingredients Coconut liquid.
Page 363 and 364:
APPENDIX B GreenSmoothieGirl Resour
Page 365 and 366:
GreenSmoothieGirl Resource Library
Page 367 and 368:
Page 369 and 370:
Page 371 and 372:
APPENDIX C References Chapter 1 1.
Page 373 and 374:
Index Symbols “Cheesy” Collard
Page 375 and 376:
Index bay leaf Chipotle Black Bean-
Page 377 and 378:
Index Whole-Grain Pasta with Thai C
Page 379 and 380:
Index Coconut-Oat Cookies recipe 32
Page 381 and 382:
Index green beans, why grow in 126
Page 383 and 384:
Index leek Green Lentil Soup 187 Tu
Page 385 and 386:
Index Buckwheat Asparagus Stir Fry
Page 387 and 388:
Index purslane nutrition facts 40 R
Page 389 and 390:
Index sprouting almond recipes 210
Page 391 and 392:
Index whole-grain couscous, Whole-G
show all

12 Steps to Whole Foods

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?