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Food for Health Cookbook: Gluten-free, Sugar-free, Dairy-free Living Foods

Food for Health Cookbook: Gluten-free, Sugar-free, Dairy-free Living Foods

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Food for Health Cookbook: Gluten-free, Sugar-free, Dairy-free Living Foods

Lunghezza:
214 pagine
1 ora
Editore:
Pubblicato:
Aug 22, 2013
ISBN:
9781483507446
Formato:
Libro

Descrizione

Food for Health is exactly the bridge you need to take you from conventional eating into a balanced diet that will clear your digestion and support good health. The experience and lively style of the two authors shines through on every page - not to mention the luscious photographs of every recipe. Buy now to get your health started in the right direction!
Editore:
Pubblicato:
Aug 22, 2013
ISBN:
9781483507446
Formato:
Libro

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Food for Health Cookbook - Kyre Adept

Authors

Food For Health Cookbook

Gluten-free, Sugar-free, Dairy-free Living Foods

INTRODUCTION

Why should you be interested in yet another cookbook? Because these recipes will encourage you to eat in ways that will keep you healthy and lively for years to come. Ask yourself:

Do you have that extra 15 pounds you can’t seem to get rid of?

Have you had digestive problems recently, or all your life? Do you frequently have diarrhea or constipation?

Are you constantly tired, sometimes with brain fog?

Do you (or your friends or kids) have food allergies and/or sensitivities?

Do you know that you need to eat a healthier diet but don’t know how?

If the answer to any (or all) of these questions is YES, then this cookbook is for you. Using Kyre’s research, writing and long experience as a chef and Madeleine’s many years of raw food (plus her gorgeous photography), we have put together a guide for eating that will make your life better in many dimensions… without feeling like you are the odd one out at the feast.

For example, here is our habanero refrigerator jam… hot, sweet and spicy all at once! And this sugar-free jam is much easier to make than traditional jams and jellies.

How did we get into this type of cooking in the first place? This is Kyre’s story:

Hi, I’m Kyre Adept, and I’m the writer/editor/designer of this cookbook. I am (or used to be) a chef working in a French restaurant in Cambridge, England. (It was a long time ago, and since then I’ve run a textile workshop, worked in the theatre, and trained as an architect. Now I’m primarily a human programmer — see my website for details.) One result of all my experience in French provincial cooking is — you guessed it — a cookbook called Cooking for Film Night: Potluck Delights (available as an ebook at all the online sites, depending on what reader you have.) As you might expect, that book features the rich French dishes that you cannot make for one or two, so they work very well for potlucks and other larger dinners.

So, feeling all happy and satisfied with Cooking for Film Night, I started going to a colon therapist. My digestion has never been brilliant, and it felt like time to Sort It Out (as we would say in England). Well, she asked me about my diet, which has always been fairly healthy, but clearly not healthy enough to heal my digestive tract. She promptly put me on the Body Ecology Diet by Donna Gates.

I downloaded the e-book, and started to read. The basis of the Body Ecology Diet (or B.E.D.) is to rebalance your inner environment so that you don’t feed the unhelpful micro-organisms like candida, and you do encourage the helpful ones like acidophilus. There are fairly strict food combining rules plus some other major principles like 80/20 (every plate has 80% vegetables and 20% protein or grains like buckwheat, amaranth or quinoa). I rapidly glanced over the food the B.E.D. wants you to eat and my heart sank because it was so different from what I was used to. They recommend:

80% land vegetables (green beans, zucchini and such) and also sea vegetables (like nori, kombu, hiziki, etc.)

Lots and LOTS of organic greens like kale, arugula, romaine and so on

Many cultured vegetables such as sauerkraut and homemade pickles to increase the natural beneficial organisms in your gut

A little protein every day — this can be fish, chicken or eggs, though the B.E.D. discourages soy products like tofu or soy cheese

Using virgin olive oil and coconut oil rather than butter or soy oil

Eating as much raw food as possible for maximum nutrition and to provide roughage to clean out your large and small intestines. So carrots and tomatoes are okay raw, but not cooked (because cooking brings out the sugar). Mostly, it’s about leafy greens and cultured foods.

The B.E.D. also outlaws many foods because they promote candida, they are very ‘acid’ and/or they lead to hormone imbalances. So, in an ideal B.E.D. world, you would eat:

Absolutely NO sugar, honey, agave, maple syrup or synthetic sugar (such as Splenda)

No fruit apart from lemon, limes and cranberries, because fruit has too much sugar in it

No nuts apart from soaked almonds

No soybeans or soy products — these are the most GMO affected beans anyway — because they produce artificial estrogen that messes with your glandular system

No beans or lentils apart from modest amounts of chickpea and fresh pea pods.

No grains apart from amaranth, quinoa or buckwheat — i.e., no wheat or rice or flour

No gluten-producing foods, which means no wheat, barley, milk or cheese

No milk products apart from ghee, small quantities of organic butter, and kefir (which is cultured and therefore ‘pre-digested’)

Basically, the Body Ecology Diet is suggesting a mostly raw, almost vegan eating pattern with heaps of salad and very modest amounts of animal protein and no sweets. Eek! No chocolate truffles, no steak, no pizza?! (Calm down. There will be pizza and even truffles. Just hold on…)

Intellectually I understood the idea is to rebalance the body’s acidity and encourage pro-biotic activity. The standard American diet is killing us all by inches (mainly inches round the waist), and it’s time to take charge of our own health, starting with what and how we eat. Obesity is becoming a national scandal; it’s based on an acid-forming diet high in coffee, sugar and red meat. Acidity in the body leads directly to heart disease, cancer and diabetes, three of the major causes of death in the US. (I’m not a medical doctor, and we are not diagnosing anything here; however, the statistics are out there for all to see.) Clearly we would benefit from balanced pH and a diet with a much larger proportion of vegetables — what one friend calls a ‘plant strong’ diet. There are many great reasons to go in this direction. However, I make and sell chocolate truffles, and although I don’t eat many myself (or I would look like a balloon), I dearly love my chocolate. No chocolate?! No pasta?! No cheese?! Trained as I was in French provincial cooking, my mind reeled…

Once I’d pulled myself together, I discussed the new eating plan with my photographer Madeleine Vite, who will talk to you in the next section. I discovered that what felt like severe restrictions to me were liberating principles to her. I barely knew where to start preparing B.E.D. meals, but Madeleine loves to eat this way and had a raft of recipes that we could start adjusting to appeal to health-minded people who weren’t sure where to start. Just as her juicy photography enabled me to publish my first cookbook, Madeleine’s experience of vegan and raw food eating made this second cookbook possible.

So take heart: it is possible to make tasty meals that will delight your palate and help your body recover the innate balance that will keep you feeling young and active for many years to come.

Madeleine’s story:

Madeleine Vite is a professional photographer who specializes portraits, nudes, fashion and food photographer. Madeleine grew up in Germany, where meat is very expensive and hard to obtain just after the war. Summers were all about pulling potatoes and beets and harvesting food, so she was brought up more-or-less vegetarian. It was only when she moved to the US in her teens that she started eating meat with any regularity. She was a model for many years, and taught herself photography. Now a professional photographer in Santa Barbara, Madeleine specializes in nudes, portraits, commercial images, fashion and food photography; to date, she has provided images for six books, including their potluck cookbook Cooking for Film Night.

So, Madeleine, how did you get into eating this kind of food?

A friend of mine told me that the Optimum Health Institute offered a weeklong program so that you

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