Its All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great
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Tuna salad is also simple and good. Would recommend. Brussels sprouts are not my favourite thing but her spicey Brussels sprouts are very delicious! Rated 5 out of 5 by TheLastWord from Never disappoints! I haven't made a recipe from this book that I didn't enjoy. I do tweak some of the ingredients like using regular mayonnaise instead of Vegenaise , and everything turns out perfectly.
Would definitely recommend this cookbook! Rated 5 out of 5 by Marie from My favorite cookbook I love this cookbook, the recipes taste delicious and have unique flavours. It's the one cookbook I always recommend to people and I use recipes from it every week. Rated 4 out of 5 by Steph from Great recipes, simple, cost-effective substitutions Love, love this cookbook! Yes, recipes can get expensive, but if you're open to playing around with the ingredients you can cut costs.
I make her quinoa granola with regular oats still delicious and one batch lasts my husband and I a week and for most soups I use store bought stock and dried herbs. I swear by her chipotle sweet potato soup; bonus, the can of peppers lasts months in the fridge. My substitutions may not vibe with the clean message behind the book, but I'm not a mega-rich superstar so I'm sure she'd forgive me. Rated 5 out of 5 by addicted2travel from Good recipes So far everything that I have tried has turned out great and exactly as described.
Very good taste and healthy ingredients. I look forward to trying more recipes. I feel comfortable trying any recipe in the book knowing it should turn out as described plus taste good.
Rated 5 out of 5 by Ainsley from Amazing Healthy recipes This book was recommended to me by a friend. I have tried 8 recipes so far and have loved each of them!!! I would highly recommend this book for people who want to be healthy and try new flavours!! The food looked great and sounded yummy most things but the list of required ingredients was so very long that one meal would have taken up a lot of time to construct and a lot of money to make. Rated 5 out of 5 by Penguinism from I can't wait for meal time! The delicious green juice recipe is addictive. Be prepared to restock your pantry with foods you might never have used before.
My husband and I are feeling much healthier, full of energy and happier. He weighed himself 2 days ago worried that after eating so much food that he would weigh more. I was 1 dress size smaller and 8 pounds. He was 10 pounds less. This book does not list sugars, or calories or fats.
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The title says it all, It's All Good. Rated 5 out of 5 by Chand from Who actually reads a cook book cover to cover? I read this one! Best cookbook I have bought in ages.
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She brings the soul back into cooking healthy Gluten and Dairy free. A must have! It was very easy to motivate each other to continue to pursue this kind of lifestyle. However, I have been avoiding to eat certain types of fish for a long time, because the source of its provenience has become a big question mark.
But my tastes remain simple, and healthy, clean food is my baseline. There is nothing I find more delicious than a simple dish cooked at home, composed of raw ingredients or slightly processed. I had gotten so used to always changing recipes and substituting ingredients with others I approved of, and the truth is I really enjoy inventing my own dishes, but it feels so good to have an entire book of recipes you can prepare just as they are. Some may argue that there is nothing extraordinary in these recipes, nothing new they could use.
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I just wanted plain, nutritious food, the kind I know it tastes great, the kind that is good for you and your family, the kind that makes a cooking experience feel wonderful and rewarding. There are versions of these recipes I have already been making myself, but I like how having this amazing variety in one place, from breakfast ideas and soups, main courses and snacks, to juices and desserts, makes this book a great culinary reference source. You know my thoughts on the issue, eating well without any extremes is my way of life, and has been for a long time.
I browsed through this book the last time I was in a bookshop and liked it, but I got a copy of her older one instead. But I like the simplicity of it.
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Moderation in everything following some general rules of healthy eating , this, I think, is the key to good living. Natalia, it is very sad indeed when you see people around you ignore the issue of healthy eating to an alarming extent, despite everything that is known today about how closely related food and health are. As for the book, I also knew a lot of the things stated there. You cook, you write, you produce cool foodie documentaries Kazoo player, tap-dancer?
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Thank you! There was a moment in middle or high school, I can't quite remember, when I dabbled briefly with a harmonica. That's as close to a kazoo as I've ever come. OK, more seriously, how did you first get into cooking?
Did you go to culinary school, or are you self-taught? It's hard to answer this question because I don't ever remember not cooking. As far back as my memories serve, I have always been in or very near a kitchen and forever obsessed with food and the stories about where dishes come from.
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I have also devoured cookbooks and food magazines ever since I learned to read. Do you consider yourself more of a cook or a writer? Which one was your first career ambition, or have you always done both? I cooked before I could write, but writing about food has made cooking feel even more special and connected to a larger world.
I cannot imagine life without doing both and I don't think I could do one without the other. They're incredibly compatible dance partners. You recently co-authored a cookbook with Gwyneth Paltrow. How did you all meet, and what's it like working with her? I met Gwyneth when I was working on the companion cookbook to Spain Working with her is She is a very divine combination of hard-working and dedicated and both incredibly smart and incredibly curious.
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Working together has been productive, creative and so fun. A lot of my most fond memories have happened in her kitchen.
Your most recent cookbook It's All Good is a collection of ultra-healthy recipes based around a pretty restrictive diet eliminating dairy, gluten, sugar, caffeine, alcohol, and many other things. Was it difficult to develop recipes within these constraints? In a theoretical way, I think sometimes when you limit your resources, you're able to really explode with ideas.