Eating healthily and well isn’t about a pinch of calcium here and dose of Vitamin C there, it’s about eating whole foods that are rich in nutrients, and no type of food has more readily accessible nourishment than whole, unprocessed foods that are close to nature.
Nutritious, inexpensive, tasty and underutilized, legumes like beans, lentils, nuts and seeds are more flexible than their reputation suggests. Vegetarians have been in on the secret for a long time, but everyone should benefit from the nutritional impact of these small wonders. Legumes can be incorporated seamlessly into familiar foods like granola and chili, your morning oatmeal, and the crust on tuna or lamb chops.
You do not need to follow a different eating plan for weight control, heart health, hypertension, high cholesterol, diabetes or many other health concerns. The very same eating plan-—more whole foods, less processed foods, and more home cooking—is recommended for anyone who wants to be healthy. This book provides dozens of delicious, approachable recipes made with wholesome beans, nuts, seeds and lentils.
CHAPTER 1: NUTRITION QUICK & SIMPLE
CHAPTER 2: THE POWER OF SEEDS, NUTS & BEANS
CHAPTER 3: BREAKFAST & BRUNCH
CHAPTER 4: APPETIZERS
CHAPTER 5: SALADS
CHAPTER 6: SOUPS & STEWS
CHAPTER 7: ENTRÉES
CHAPTER 8: VEGETABLE SIDE DISHES
CHAPTER 9: SNACKS & DESSERTS
DETAILS ABOUT NUTRIENT ANALYSIS
FOR FURTHER READING
WHAT WE USED