Pure & Simple: A Natural Food Way Of Life By Pascale Naessens

Renowned Belgian bestselling culinary author who has sold 1.5 million books, former international model, and accomplished ceramic artist Pascale Naessens brings her passion for health and cooking with romantic flair to her first U.S. book, with more than 60 recipes that showcase beautiful, nutritious, and delicious natural foods.

In Pure & Simple, Pascale Naessens celebrates delicious meals, pleasure, and health with passion. Her method for staying happy, healthy and slim will help readers acquire new, conscious eating habits and freedom from carbohydrate addiction. With more than 60 recipes and a new up-to-date approach to eating, Pure & Simple creates a culinary movement. Naessens’ approach is building a lifestyle that embraces only natural, unprocessed foods that will leave you satisfied and with more energy.

With gorgeous images of healthy cuisine that inspire, Naessens’ latest book also exhibits her knack for design and her talent as an acclaimed ceramist. Her aesthetics are evident in the styling of her book, which she is solely responsible for, while her tableware designs adorn the pages of Pure & Simple. Naessens’ ceramic tableware line, Pure, is sought after by home cooks and top restaurants alike.

Pure & Simple shares delicious, simple recipes with a romantic flair that are designed to be shared with friends and family. More than a cookbook, it is chock-full of the latest nutritional insights, helpful tips, and inspiration for healthy eating. Mouthwatering recipes for appetizers, mains, and desserts make adopting this eating style entirely uncomplicated. Naessens emphasizes that what you eat is just as important as how you eat; creating a pleasurable eating experience is not only simple to achieve but something to savor as well. Naessens came to this realization after experiencing an eating disorder as a model, then delving into the world of health and nutrition and soon becoming a qualified health consultant specializing in traditional Chinese medicine. She is well versed in a wide array of health practices, including tai chi and shiatsu massage. Naessens also is a qualified restaurateur.

At its core Pure & Simple focuses on food combinations, demystifying this nutritional philosophy by providing a simple food combining chart with a simple philosophy: replace bread and potatoes with vegetables and fruit at every meal. This is her only rule —concentrated carbohydrates should not be eaten with concentrated protein. The basic series of food combinations in her meals include meat or fish + vegetables, carbohydrates + vegetables, or dairy + vegetables. And she doesn’t fear fat. Pascale’s very easy and simple recipes to prepare are more satiating than the classic high carb meals.

To Naessens, the terms “cooking” and “eating” are synonyms for “enjoying;” food should not be about a calorie war, but rather the pleasure of balanced, conscious eating should be celebrated. Her two conditions for acquiring new healthy eating habits? The food you eat must be good and you must be satisfied after every meal. You won’t need to count calories or restrict portion sizes. Simply choose healthy food consciously and enjoy what you eat. You will cook delicious food simply and easily. You can drink wine. You will be satisfied. And you will enjoy your food with pleasure.

A few of her recipes include:

• Salmon with Olive-Pistachio Tapenade and Tomatoes
• Fish Wraps with Soy-Sesame Dipping Sauce
• Seared Scallops with Sea Beans
• Cajun Chicken Salad with Guacamole
• Roasted Rosemary Lamb, Tomatoes, and Carrots
• Meatballs in Ginger-Soy Broth
• Goat Cheese Bites with Marinated Sesame Seeds
• Savory Lentil and Rice Crepes with Fresh Herbs
• Baked Peaches with Mascarpone

About the Author:

Pascale Naessens is a bestselling culinary author in Belgium. She has since become a leading voice for pure and healthy eating. A number of her books have already been translated into French, English, German, and Chinese. It’s said that Naessens has “taught her nation to eat healthily.” Her cooking and her lifestyle appeal to a broad public as demonstrated by the many Facebook communities where fans of Pascale’s Pure Kitchen share experiences and recipes. After completing her studies in economic sciences at the age of eighteen, Naessens traveled the globe as a fashion model. After five years of assignments in Paris, Milan, Madrid, Hong Kong, China and Tokyo, she returned to Belgium where she began a television career with the Belgian broadcasting corporation VTM, first as a presenter then hosting a series of home and lifestyle shows.

For more information, please visit: www.purepascale.com

Pure & Simple: A Natural Food Way of Life
By Pascale Naessens,
Abrams / April 4, 2017
U.S. $24.95 / CAN $29.95
Hardcover / 208 pages
73⁄8 x 93⁄8″ / 150 color photographs
ISBN: 978-1-4197-2617-0

You can buy this book online,
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Book Review: Baking with the Brass Sisters

Baking with the Brass Sisters


Over 125 Recipes for Classic Cakes, Pies,
Cookies, Breads, Desserts, and Savories
from America’s Favorite Home Bakers

Marilynn and Sheila Brass are on a mission to bring old-fashioned American home baking back to everyone’s kitchen. Baking with the Brass Sisters embodies the philosophy that’s drawn thousands of fans to them: “We believe that there is nothing that tastes as good as something baked by someone who loves us, unless it is something we have baked and shared with someone we love.”

In their new book, Marilynn and Sheila have gone to their collection of trusted manuscript cookbooks and handwritten recipes that number in the thousands to rediscover the home-baked treats that were brought to America from around the world – Russia, The Ukraine, Germany, Austria, France, Greece, India, Costa Rica, Armenia, Italy, England, Ireland, Norway, Canada , as well as many created here the US. They have listened to the stories of recipes that have been passed down by family and friends and interpreted them for the home kitchen. They’ve even included some of their own recipes created over 126 years of combined home baking experience.

Readers will find wonderful recipes for treats like Grandma Goldberg’s Honey Cake, Chocolate Walnut Banana Muffins, Billy Goat Cookies, Cobblestone Apple Tart, Mother Carleton’s Black Walnut Layer Cake, Nana May’s Irish Yeast Bread, Jack’s Chocolate Caramel Walnut Tart and many more. Baking with the Brass Sisters is a classic baking book that people will keep on their shelves, bake from, and cherish for years to come.

Sample a few recipes

Amazon Review:

5 stars   BREADS DESSERTS AND SAVORIES FROM AMERICA’S FAVORITE HOME BAKERS BY MARILYNN & SHEILA BRASS
reviewed by 
Debra D. Jeakins 
One does not read a cookbook, one browses and drools over cookbooks, this one is no exception. Not only are you treated to some of the most wonderful recipes but the photos of the food made me want to bake up a storm. The book is very well put together. Not only do you get recipes but little sweet tips to help make baking a little more special. One of the first chapters of the book is HOW TO USE THIS BOOK. Useful tips prep ideas etc. This one is well worth the cost of the book (Hardback so its going to last awhile)
I received this book from Goodreads in exchange for a review
Library Journal:

The Brass Sisters (Heirloom Baking with the Brass Sisters) return with a new collection of old-fashioned baked goods adapted from manuscript cookbooks and handwritten recipes. They’ve grouped more than 125 recipes into 12 categories, some standard (cakes, pies, cookies), some unusual (savories, chocolate, summertime treats). Bakers who treasure classic recipes with a touch of history and a lot of love will relish such delicacies as sweet potato drop scones, graham shingles, and cheese crumble apple pie with cheddar cheese crust. VERDICT Highly recommended for most baking collections.

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Book Review: Ladle to the Grave (A Soup Lover’s Mystery Book 4) by Connie Archer

Ladle to the Grave

By the Spoonful is Snowflake, Vermont’s most popular soup shop, but owner Lucky Jamieson doesn’t have any time to enjoy her success—she’s too busy trying to keep a lid on false accusations against her loved ones…

It’s almost May, and some of the local ladies have organized a pagan celebration in the woods to welcome spring. But the evening goes terribly wrong when one of the attendees winds up dead, apparently poisoned by an herbal concoction prepared by Lucky’s grandfather, Jack.

Lucky’s sure her grandfather could not have made such a tragic mistake. But before she can clear him of suspicion, her best friend, Sophie, is diverted from planning her wedding to By the Spoonful chef Sage DuBois when she finds a dead man floating in the creek on her property. Now it’s up to Lucky to get both Sophie and Jack out of hot water before a killer stirs up more trouble…

Praise for the Soup Lover’s Mysteries:

“Snow in Vermont, soup, and murder. What could be more cozy?” —Julie Hyzy, New York Times bestselling author

“A soup du jour of mystery that cozy lovers are sure to enjoy.” —MyShelf.com

“An engaging amateur sleuth.”—Genre Go Round Reviews

About the Author

Connie Archer is the author of the Soup Lover’s Mystery series set in Snowflake, Vermont. Spoonful of Murder, the first in this series, is now a national bestseller. Connie was born and raised in New England and now lives on the other coast.

Book Promo~ Stupid Simple Recipes: According to Cancer Survivors

Stupid Simple Recipes: According to Cancer Survivors

Stupid Simple Recipes: According to Cancer Survivors

by The Lunch Ladies

The Lunch Ladies are three women who met as friends for lunch one day and learned all of them were cancer survivors. They talked of a dream to create a cookbook to give back to those who need the support to fight cancer. Ilene Vazquez, Yvette Delgado and Jill Vallaro are Cancer survivors who all had the amazing support of their medical teams, families and friends to fight their different types of cancers and have won their battles. Now they have taken it to the next level and are giving back by donating a portion of the proceeds of this cookbook to different cancer foundations. This cookbook is one of many that they plan to publish along with special events to raise money to pay it forward.

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Amazon

Outskirts Press

 

Book Review: Heirloom Cooking With the Brass Sisters

Heirloom Cooking With the Brass Sisters: Recipes You Remember and Love

by Marilynn Brass
& Sheila Brass

Authors of Heirloom Baking and James Beard Award finalists Marilynn and Sheila Brass launched a whole new cookbook category with their “heirloom” baking recipes. Now they turn their culinary skills to the rest of the menu, presenting delicious, savory, and timeless heirloom dishes collected over decades and updated for the modern kitchen.

Marilynn and Sheila Brass have spent a lifetime collecting handwritten “manuscript cookbooks” and “living recipes.” Heirloom Cooking collects and skillfully updates 135 of the very best of these, which together represent nearly 100 years of the best-loved and most delicious dishes from all over North America. The oldest recipes date back to the late 1800s, and every decade and a wide variety of ethnicities are captured here.

The book is divided into sections including Starters; Salads; Vegetables; Breads; Main Dishes including Lamb, Beef, Veal, Pork, Fish, Chicken, and Turkey; Vegetarian; and—of course—Dessert. As they did in Heirloom Baking, the Brass sisters include the wonderful stories behind the recipes, and once again, lush photography is provided by Andy Ryan.

from Amazon Customer Reviews

…The helpful tips and hints that they provide you throughout the book, although sometimes basic, are a good reminder of things we often overlook.…The Brass Sisters have given us a cookbook that we can feel good about giving to anyone, from your best friend to your daughter to your grandmother. All of the detailed recipes, beautiful pictures and handy ideas will keep you looking at this book over and over. One clever touch I don’t want you to miss is the “My Recipes” envelope securely attached to the inside back cover for you to tuck in your own “Heirlooms”.
If you collect those regional cookbooks with spiral bindings and hand-typed recipes inside, looking for that “secret family recipe”, the Brass Sisters may have written just the book for you. Instead of guessing what “Billionaire’s Mac ‘n Cheese” or “Mock Chicken Salad” or “Salmon Squares” looks like, you get a handsome large volume lavishly illustrated with pictures and some stories. But mainly, this book is about the food, straight-up American style comfort food…

By Zack Davisson 

My Grandma always had a big box of note card sized recipes that she did her cooking from. I don’t know where she got them originally…from magazines, from friends, passed down from family. All I know is that they were good…With “Heirloom Cooking with the Brass Sisters”, the “big box of recipes” from many people’s grandmothers have been gathered together, sifted through, and the best-of-the-best bound together in one big book…The result is an awesome collection of recipes, all with a distinct American flair. Chili Cheese Cornbread, Mrs. Carter’s Baked Stuffed Onions, Onion and Olive Tart, Chicken Pot Pie, Danish Roast Goose Stuffed with Apples and Prunes…every single one is a treasure of history and flavor.

Book Review & Bonus Recipes: Wheat Belly by Dr. William Davis

Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back To Health

by William Davis (Author), Tom Weiner (Narrator)

 

Review

‘Fascinating, compelling, and more than a little entertaining, Wheat Belly may be the most important health book of the year.’ Dana Carpender, author of 500 Low-Carb Recipes ‘Comprehensive, readable and witty… Take [Dr Davis’] advice to lose wheat from your diet and you’ll likely be paid back many times over in the form of a slimmer, healthier body and a better functioning brain.’ Dr. John Briffa BSc MB BS nutritional physician and author of Waist Disposal.

~~~~~

Physician Advises: Skip the Grains But Not
the Treats This Holiday Season

Best-Selling Author Shares 2 Grain-Free Recipes

At a time when we most want to look and feel our best, we seem to do everything possible to ensure we don’t, says cardiologist Dr. William Davis.

“The weather starts to change and we reach for the pumpkin-spice cookies, cider doughnuts and beer, which launches us into processed carbohydrates season,” says Dr. Davis, author of “Wheat Belly Total Health,” (www.wheatbellyblog.com), the latest in his bestselling “Wheat Belly” series.

“They make us tired and sluggish when we especially need energy as we prepare for all the fun stuff and preparation that lead up to Thanksgiving, Christmas and Hannukah, and they cause us to gain weight, which we immediately pledge to shed come New Year’s.”  

People have been taught that the refined, processed carbohydrates in foods like white rice, white bread and traditionally baked goods are “bad carbs.” We’re told we’ll be healthier, happier and slimmer if we get stick to the “good carbs” in fruits, nuts and whole grains.

Not true, Dr. Davis says – at least in the case of grains.

“Grasses and grains like wheat are a great food source for goats, cows and the like,” he says. “But humans have a different digestive process and different nutritional needs. Grasses are not only responsible for unwanted weight gain, but also more serious conditions, including Crohn’s disease and other autoimmune and inflammatory conditions. We just weren’t meant to eat them.”

That doesn’t mean you have to do without your favorite treats during the holidays. Just make them a different way.

He offers these recipes:

•  Pumpkin Spice Muffins (makes 12):
2 cups ground almonds
1 cup chopped walnuts
1/4 cup ground golden flaxseed
Sweetener such as Truvia or stevia extract equivalent to 3/4 cup sucrose
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon grated nutmeg
1 teaspoon baking powder
Dash of fine sea salt
1 can (15 ounces) unsweetened pumpkin puree
1/2 cup sour cream or canned coconut milk
2 large eggs
1/4 cup walnut oil
melted coconut oil or extra-light olive oil.

Preheat the oven to 325 degrees F. Grease a 12-cup muffin tin. Stir together the almond meal, walnuts, flaxseed, sweetener, cinnamon, allspice, nutmeg, baking powder, and salt in a large bowl. Stir together the pumpkin, sour cream or coconut milk, eggs, and oil in another large bowl. Stir the pumpkin mixture into the almond meal mixture and mix thoroughly. Spoon the batter into the muffin cups, filling them about half full. Bake until a toothpick inserted in a muffin comes out dry, about 45 minutes. Cool the muffins in the pans 10 to 15 minutes, then turn out onto a rack to cool completely.

•  Wheat-free Cauliflower Mushroom Dressing:
1 ounce dried porcini mushrooms
1 pound loose ground pork sausage
3 tablespoons olive oil, divided
2 stalks celery, chopped
1 medium onion, diced
1 head cauliflower
1 green pepper, chopped
4-ounce can/jar roasted red peppers
8 ounces Portabella mushrooms, sliced
2 tablespoons ground golden flaxseed
1 teaspoon onion powder
1 teaspoon ground sage
1 teaspoon ground thyme
1 teaspoon ground tarragon
Sea salt and freshly ground black pepper.

Preheat oven to 350 degrees F. Bring approximately 12 ounces water to a boil in sauce pan. Toss in porcini mushrooms and turn heat down to maintain below boiling. Stir every couple of minutes for 20 minutes. In deep sauce pan, sauté sausage in 1 tablespoon olive oil, along with celery and onions, until sausage is cooked. Drain excess oil. Place saucepan back on low heat. Break cauliflower into small florets and add to sausage mix. Toss in drained porcini mushrooms along with approximately 4 ounces of the porcini broth, remainder of olive oil, green pepper, roasted red peppers, Portabella mushrooms and flaxseed. Add onion powder, sage, thyme, tarragon, salt and black pepper and stir. Transfer to baking dish and place in oven. Bake for 45 minutes.

About Dr. William Davis

William Davis, MD is a cardiologist and author of several books that have sold more than 2 million copies, including the No.1 New York Times bestseller “Wheat Belly.” He has appeared on major national media including the Dr. Oz Show, CBS This Morning, National Public Radio, and Live! with Kelly.. Davis has built a substantial online presence on his Wheat Belly Blog, (www.wheatbellyblog.com), with more than 300,000 visits per month. He is a graduate of the St. Louis University School of Medicine, with training in internal medicine and cardiovascular disease at the Ohio State University Hospitals. A Case Western Reserve University Hospitals, he served as Director of the Cardiovascular Fellowship and Assistant Professor of Medicine.  

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