Download Ebook The Whole Foods Cookbook: 120 Delicious and Healthy Plant-Centered Recipes, by Chad Sarno

Download Ebook The Whole Foods Cookbook: 120 Delicious and Healthy Plant-Centered Recipes, by Chad Sarno

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The Whole Foods Cookbook: 120 Delicious and Healthy Plant-Centered Recipes, by Chad Sarno

Download Ebook The Whole Foods Cookbook: 120 Delicious and Healthy Plant-Centered Recipes, by Chad Sarno

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About the Author

John Mackey, co-founder and co-CEO of Whole Foods Market, has led the natural and organic grocer to a $16 billion Fortune 500 company, now owned by Amazon. He is the co-author of The Whole Foods Diet and Capitalism, a New York Times and Wall Street Journal bestseller.Alona Pulde, MD, is a board-certified practitioner of Acupuncture and Oriental Medicine and Family Medicine Physician specializing in nutrition and lifestyle medicine, integrating the best of both fields into her practice. She was featured in the popular documentary Forks Over Knives, developed the Lifestyle Change Program used for patients in the film, and co-authored the New York Times bestsellers The Forks Over Knives Plan as well as Keep It Simple, Keep It Whole and The Whole Foods Diet.Matthew Lederman, MD, is a board-certified Internal Medicine physician with an avid interest in the field of nutrition and lifestyle medicine. He was featured in the popular 2011 documentary Forks Over Knives and co-authored the New York Times bestsellers The Forks Over Knives Plan, Keep It Simple, Keep It Whole, and The Whole Foods Diet.

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Product details

Hardcover: 304 pages

Publisher: Grand Central Publishing (October 30, 2018)

Language: English

ISBN-10: 1478944978

ISBN-13: 978-1478944973

Product Dimensions:

7.9 x 1.1 x 9.8 inches

Shipping Weight: 2.2 pounds (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

23 customer reviews

Amazon Best Sellers Rank:

#29,658 in Books (See Top 100 in Books)

featuring recipes with fruits and vegetables.My wife and I shopped at Whole Foods for many years in New Jersey; it was far and away the best fruit and vegetable market in the area and well worth the ten miles there and then back for shopping -- other than our own garden of course.We noticed from time to time excellent recipes for vegetables, and learned that the same authors had produced many of them. Frankly, I can't remember one of those recipes ever failing me, and my wife was a very harsh critic of poor cooking. "Any one should be able to make a great vegetable dinner, Robert."So I did with these authors' help.The book is beautifully prepared, great illustrations, many helpful hints, should be accessible to a keen beginner, and certainly helpful to this very experienced, Culinary Institute of American trained, home cook.Robert C. RossOctober 2018My first dish out of this fine book was a triumph.Stir-Fried Five-Spice CauliflowerFive-spice powder is one of the essential base seasonings for Chinese cooking. It gives this dish a nice balance of sweet, savory, bitter and sour flavors. A little goes a long way, so don’t over season. Remember, when stir-frying, all your ingredients should be prepped before you turn on the stove! Serve with rice or Asian noodles.1/3 cup low-sodium tamari1 tablespoon white wine or sherry1 tablespoon date paste (instructions below -- often used in recipes in this book)1 teaspoon Chinese five-spice powder1 head cauliflower, cut into bite-size florets2 teaspoons white miso paste6 mini bell peppers, sliced into thin rounds1 onion, sliced lengthwise into strips1 garlic clove, minced1/4 cup raw cashews1 (5-ounce) can no-added- sodium sliced water chestnuts, drained1 teaspoon cornstarch2 green onions, chopped1 teaspoon white and/ or black sesame seedsIn a small bowl, stir together the tamari, wine, date paste, and five-spice powder. Place the cauliflower in a large zip-top bag and pour in the tamari mixture. Massage to coat the cauliflower, press out the air, and seal. Marinate in the refrigerator for 4 to 5 hours, tossing occasionally to coat.In a small bowl or measuring cup, mix the miso with 1/2 cup hot water until dissolved. Set aside.When ready to cook, heat a wok or large skillet over medium-high heat. When very hot, add the bell peppers and onion and dry sauté, stirring often, until they begin to stick to the pan and lightly brown, 2 to 3 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in 1 to 2 tablespoons of the miso mixture and stir to deglaze the pan.Add the cashews, water chestnuts, cauliflower, and half the marinade from the bag to the pan and simmer, stirring often, until the vegetables are tender but still slightly crunchy in the center, 2 to 3 minutes. Discard the remaining marinade. There should only be a little liquid left in the pan when the vegetables are done.Stir the cornstarch into the remaining miso mixture and pour into the pan. Simmer until the liquid thickens enough to coat the back of a spoon, 3 to 4 minutes. Remove from the heat. Transfer the mixture to a serving bowl and garnish with the green onions and sesame seeds. Serves 6.^^^Fruit PastesAn easy way to create a whole-food sweetener is to make a paste using dried fruit. Try dates, figs, mangoes, apricots, or tart cherries — but any type of fruit will work, depending on the flavor profile you’re looking for. For example, in a sweet-and-sour sauce you might want more tropical notes, so you could choose mango. For a darker, more caramelized flavor, dates might be appropriate. Apricots have a citrusy tang that works well in dressings. Use fruit paste as a topping for morning grains, as a sweet component in sauces and marinades, or to make a simple parfait by layering with fresh fruit and Vanilla Coconut Cream.1 cup unsulfured no-added-sugar dried fruit of choicePlace dried fruit and 2 cups water in a medium bowl (add more water if needed to cover the fruit) and soak for at least 1 hour or up to overnight.Use a slotted spoon to transfer the rehydrated fruit from the soaking water to a (preferably high-speed) blender. Blend, adding just enough of the soaking water to get the fruit moving, until smooth and broken down to a paste the consistency of thick honey, about 2 minutes. For a thinner paste, add more water. For a thicker, more concentrated paste, add less water.Use immediately or scrape into an airtight container and refrigerate for up to 1 week or freeze for up to 4 months. Makes about 2 cups.

The plant-based way of eating is to "eat whole foods instead of highly processed foods" and to "eat mostly plant foods (90 - 100% of your daily calories)". I bought this cookbook on the day that it was published as I'm trying to eat more plant-based meals in my diet. This cookbook has some gorgeous photos as well as simple plant-based recipes for cooking at-home and on-the-go meals. I'm a seasoned cook so the recipes and prep were easy for me. Also, I had most of the ingredients already on hand for these recipes that I tried. There's a "shopping list" which is very helpful if you need to know what to keep on hand for most of the recipes in this cookbook. Only a few recipes suggest adding some sort of animal protein which is optional. I believe that including a small amount of animal proteins might help some who are transitioning to the plant-based way of eating.The recipes offer the nutritional value per recipe (calories, fat, cholesterol, sodium, carbohydrate, etc.) which I think is helpful. Additionally there are sections on how to saute without oil, how to cook whole grains, how to steam vegetables, how to flavor with herbs, how to make dressings and vinaigrettes, and how to make fruit pastes. Another reviewer mentioned the "Chipotle" way of assembling your meals. A little of this, some of that, more of the other, etc. The soup recipes in this cookbook are mostly Asian-flavored. The salad bowls are colorful and healthy-looking. Tthe breakfasts are filling as well as good for you and don't just focus on the (my opinon) boring overnight oats recipe. And the pizzas will be popular with the whole family.In my testing, I made these recipes as-written with no substitutions.The first recipe that I made was the Whole Roasted Spiced Cauliflower. Of course, mine didn't really turn out like the photos in the book (see my photos), and the cooking time was longer. I had to "broil" the top of the cauliflower at the end to get a toastier (charred?) look closer to what is shown in the book. We have a fancy commercial range with electric convection oven although I used the regular oven setting and not convection. The cauliflower head wasn't completely done in the center at the end of the suggested first 25 minutes of roasting while covered with foil and then another suggested 30-45 minutes roasting uncovered. It went at least another 30 minutes past the suggested total cooking time. We very much enjoyed eating large slices of the cauliflower -- like a "steak." The smoky tomato and red pepper-based sauce was spicy and sweet at the same time making for a very delicious way to prepare a usually bland-tasting vegetable. Also I made a second dish with the leftovers. I put the leftover chopped cauliflower and remaining sauce into my Vitamix and blended it to make a wonderful sauce that we served over roasted zucchini and mushrooms with brown rice. Also, to make a change to the original recipe, I think I would cut the cauliflower into florets just to speed up the roasting time. I know that the intent was slices of sauced meaty cauliflower "steak" yet I'm ok with the sauced florets instead.The next recipe was the Herbed Apricot and Water Chestnut Lettuce Wraps. I'm not a huge fan of miso yet it really did add to the appealing flavor of this dish. The cilantro and mint added a fresh taste and chopped peanuts added an additional crunch to the apricots and water chestnut filling. I took a few of these wraps for lunch and they travelled well and tasted great the next day. Be sparing with the vinaigrette if you are making the wraps for the next day so they are not soggy or messy to eat. You could also pack the vinaigrette separately and use as a dipping sauce for the wraps instead of drizzling inside when preparing them.The Whole Foodie Pancakes are fluffy and tasty whole grain pancakes. Fruit pastes are suggested for sweetening rather than using processed sugars. These pancakes use a date paste and non-dairy milk as alternatives to the processed sugar and animal product. No oil is used in these pancakes. Use a non-stick skillet or griddle and they'll come out browned and tasty. You can also add banana and chopped walnuts to the batter as suggested by the recipe. I topped my pancakes with sliced banana and some nut butter that was thinned with warm water instead of maple syrup. I didn't try the suggested pancake-topper Vanilla Coconut Cream recipe yet. And there is Nut/Seed Milk recipe so you can make your own non-dairy milks for recipes.That Coconut Brown Rice Pudding recipe (which is stellar) will star on my day-after Thanksgiving breakfast buffet next weekend. The Layered Hearty Bean Salad with Dijon Vinaigrette is a make-ahead quick lunch that's pretty when made in a clear Mason jar. And the Cashew Ranch Dressing will fool the buttermilk lovers as there's no dairy to be found...but you'd never know it.I usually make my own from-scratch veggie "burgers" yet those Beet and Bean Burgers were outstanding. I usually prefer roasted potato fries but I did enjoy the Chili Cheeze Fries by Rip Esselstyn and Ami Mackey. The lentil-based "chili" is great on its own.And yes, there's a section on desserts for those with a sweet tooth. The Berry Port Compote went nicely with a scoop of my banana "nice" cream (from another cookbook). Grilled Pineapple & Sorbet with Coconut & White Balsamic Syrup is a taste of the tropics in Winter. In fact, the Grilled Pineapple is a tasty dessert by itself.On my to-do list are the color-popping Carrot Lox Tartine with Cashew Cream Cheese, Capers and Shallot which looks so good on the page that it's gotta taste great. The Pacific Northwest Mushroom Hash (I'll leave out the optional poached eggs on mine) sounds great for Sunday brunch. I love a traditional high-calorie Pad Thai so the Roots & Fruits Pad Thai Salad at only 251 calories per serving made without noodles will be on my list in the next month or so. My husband loves Hot and Sour Soup so I'll be heading to the Asian grocer to pick up some dried tiger lily flower buds and dried wood ear mushrooms. Those are two ingredients not in the shopping list so be sure to check your recipe for ingredients before you start your prep. If you can't find some ingredients in your area, be sure to check the grocery section here at Amazon.com to order online.Remember that a plant-based diet won't help with weight loss if you eat a cup of that scrumptious cashew cream sauce on everything. And that sauce is amazing. Did I say it is amazing?I own a number of other plant-based cookbooks and have read the books on heart-healthy diets and changing lifestyles. A number of my friends and relatives have been diagnosed with heart disease and are suffering from many other ailments. I fully believe that a plant-based diet can help alieviate some of those symptoms. And also, I do prefer veggies, grains, and fruits over meats and dairy products as I get older. Sure it's hard to give up my favorite dairy-based organic sour cream...yet that tasty Jalapeno Cashew Sour Cream recipe works just as well and I don't feel "weird" after I eat it like I do when eating regular sour cream. I'm not a fan of processed "fake" meats or dairy products. I do make a mean lentil marinara sauce that you wouldn't know doesn't contain meat. Try the No-Oil Red Sauce in this cookbook and add 1/2 cup of cooked split red lentils and you'll see what I mean.My overall review and the reason for FIVE STARS is that this cookbook is nicely laid out with tasty recipes that are easy to follow, contains clear nutritional values for recipes, and includes an overall shopping list for most whole food recipe ingredients. It is another perfect addition to my plant-based recipes and cookbook repository. For someone who owns over 200 cookbooks, this plant-based Whole Foods Cookbook is now in my top 10.

This cookbook is amazing! John Mackey has become a master at putting flavors together and tantalizing one’s tastebuds. I don’t say that lightly. For one, I hardly give reviews but this book is wonderful. His ranch dressing is tops and so is the onion buttah. We’ve tried the sweet potato BBQ Pizza and it’s a hit for sure. The Beet and Bean burgers are the best version we’ve tasted so far. I know John is still CEO of Whole Foods, but so much has changed and it breaks my heart because I have shopped there since they opened. I wish he would start another health-type grocery store that is WELL stocked and who carries some his fabulous prepared foods that are listed in this wonderful book. I miss you, John.

This book is very well written - the concept is great. The photography is outstanding. That said, I keep running into obvious errors in the recipes themselves and a lack of sense of the final taste profile the recipe (as written) delivers as opposed to what the author says you will experience. I really want to like this book but I do believe it needs to go into another edition after serious editing and recipe testing.

The Whole Foods Cookbook is fantastic. The beautiful pictures and healthy ingredients make me want to try every recipe. I cooked their Saag Paneer recipe for my husband and he loved it. Highly recommended!

This is a great cookbook for those of us eating a whole food plant based diet. Especially those of us who are somewhat new to cooking. Not only does it offer some wonderful recipes, it also offers an easy going education.

Just received the book today and it is very well organized, can’t wait to make WFPB meals from the recipes included.

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