Gluten-free Warrior is a therapeutic whole foods cookbook designed for individuals living gluten-free and wheat-free. Inspired by Indian, East Asian and Contemporary North American cuisines, the book includes 60 hand-crafted, field-tested and carefully researched recipes featuring nourishing breakfast porridges, egg scrambles, soulful soups, uniquely inspired vegetable sides, and satisfying main dishes. 95% of the recipes are vegetarian, with vegan, soy-free and nut-free options. Among the delicious dishes you'll find are: Nutty Millet Porridge, Scallion, Walnut and Nori Egg Scramble, Asian Breakfast Rice, The Blue-est Muffins, Shredded Daikon and Scallion Pancakes, Cider-Glazed Roasted Root Vegetables, Cheesy Polenta Triangles, Thai Style Bouillabaisse, Millet Lentil Croquettes with Watercress Pesto, Coconut Curry Chicken with Plum Wine, Cinnamon Peach Crisp, Baked Bosc Pears a la Glace, the Warrior's Jewish Apple Cake and many more. Also found in the book are invaluable educational resources for gluten-free living including a guide to GF grains and tips on budgeting for GF diets. Gluten-free Warrior transforms the word nourishment, and will undoubtedly unearth the warrior inside you.
"synopsis" may belong to another edition of this title.
Genevieve Sherrow, MS, CN, is Founder and Owner of Gluten-free Warrior, a gluten-free consulting company based in Philadelphia. The company originated as the gluten-free cookbook, Gluten-free Warrior, and now provides culinary education, nutritional counseling, catering, private chef services and consulting to food service and food product companies. Genevieve has taught gluten-free cooking and nutrition workshops throughout the Northeast at Whole Foods Market stores in the Mid-Atlantic Region, Audrey Claire COOK, La Cucina at the Reading Terminal Market, Essene Natural Foods Market and the Mount Airy Learning Tree. Genevieve holds a Master of Science in Integrative Nutrition from Bastyr University in Seattle, known one of the world s leading centers in the natural health sciences. She has been living gluten-free for 5 years. Genevieve uses a holistic and therapeutic approach to gluten-free cooking and focuses on foods that are naturally gluten-free, nutritionally strong and delicious!Review:
With an increasing number of people being diagnosed with celiac disease or sensitivity to foods with gluten (wheat, rye, barley and sometimes oats), more gluten-sensitive books are being written, especially by people with this health issue. Genevieve Sherrow is one such author who also happens to have earned her graduate degree in nutrition from Bastyr University, a prestigious natural medicine school in Seattle that I visited when I lived in the Pacific Northwest. Sherrow s integrative nutrition program in Seattle was actually the inspiration for Genevieve to pen this cookbook. She learned that whole foods cooking inspired by ethnic cuisine was a key to a satisfying and gluten-free diet. (Introduction, p. 7) As a result, many of her recipes reflect this, especially foods from India and East Asia, not just for their culinary value, but also for their medicinal and therapeutic qualities. In addition to 50 plus gluten-free recipes, author Sherrow has also included Kitchen & Product Essentials, such as a list of gluten-free whole grains and flours, condiments, herbs & spices, etc. There are also five helpful Appendices: Gluten-free Grain Power, Budgeting for Gluten-free Diets, The Gluten Sensitivity Spectrum (including information on celiac disease), 25 Naturally Gluten-free Snacks, and Gluten-free Resources. --Ellen Sue Spicer, Menupause Blog
A big thanks to Genevieve Sherrow, author of Gluten-free Warrior, who braved the cold to come out and speak to South Philly Food Co-op this past Sunday. Genevieve first discovered she was gluten-intolerant after she moved from Philly to the Pacific Northwest to enroll in a Master s Program in Nutrition at Bastyr University, a Seattle-based institution that specializes in natural health science degree programs. While her symptoms were partially triggered by stress, Genevieve didn t find any stress in the transition to gluten-free living in foodie-central Seattle, host to grocery stores and restaurants stocked with lots of gluten-free options. With her diverse training from Bastyr, including culinary classes focused on Whole Foods Production, Traditional Chinese Medicine Nutrition and Ayurvedic Nutrition, she observed her cooking abilities changing dramatically at home. Her instincts in the kitchen improved and she began experimenting with different foods and cooking techniques, and so began the evolution of Gluten-free Warrior. The cookbook focuses on whole foods that are naturally gluten-free such as whole grains (millet, buckwheat, quinoa, tef), legumes, vegetables with strong nutritional profiles like sea vegetables, root vegetables, ginger, leafy greens, some meats and fish, and Asian-style sauces and condiments (tamari, fish sauce, mirin, cooking sake, umeboshi plum vinegar). Gluten-free Warrior contains 60 whole foods recipes, each extensively tested by at least 2 people from a group of over 30 volunteer recipe testers. Many of the recipes tested as kid-friendly most surprisingly Garlic Sauteéd Collards. The book is overwhelmingly vegetarian and includes several vegan options. Gluten-free foodies who love brunch will be happy to find more than ten new breakfast recipes including warming whole grain porridges. During the Sunday night book discussion, South Philly Food Co-op was able to taste-test two recipes The Warrior s Jewish Apple Cake and the Blue-est Muffins prepared as a cornbread. Both were easy to make and received rave reviews by our group. --South Philly Food Co-op, Cassie Plummer
"About this title" may belong to another edition of this title.
Book Description Warrior Press, 2010. Pamphlet. Book Condition: New. Pauline Sherrow (illustrator). book. Bookseller Inventory # M0982634196
Book Description Warrior Press, 2010. Pamphlet. Book Condition: Brand New. 1st edition. 80 pages. 8.00x5.20x0.50 inches. In Stock. Bookseller Inventory # 0982634196