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Nourish
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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. Include more legumes in your diet with recipes like: Apricot Ginger GranolaBeets with Spicy Goat Cheese and Pumpkin Seed PralinesTortilla and Tomatillo Soup with Lime-Chia YogurtMaple Glazed Lamb Chops with Brussels Sprout-Apple Slaw 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. "
Product Details

About the Author

Nettie Cronish is a vegetarian chef, culinary instructor and cookbook author. For the past 25 years, she has been teaching at supermarkets, community colleges and gourmet and health food stores. She works with dietitians and develops and tests recipes for the business sector. She is the chair of the Women's Culinary Network and a board member of Fair Trade Canada. She lives in Toronto with her husband and three children. Cara Rosenbloom is a passionate foodie and a Registered Dietitian. She was the dietitian at Canadian Living for six years and makes regular appearances on Breakfast Television, CTV News, and The Morning Show. She holds a literature degree from the University of Western Ontario and a Bachelor of Applied Science in Food and Nutrition from Ryerson University. She lives in Toronto.

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