The Vegucation of Robin by Quivers, Robin -- Read -- Imperial Library of Trantor

Index

COVER TITLE PAGE COPYRIGHT DEDICATION CONTENTS FOREWORD PART ONE: YOUR VEGUCATION

1. My Wobbly Path to Health 2. Fat and Sick Is Not Your Destiny

YOUR NEW MEDICINE: FOOD

3. You Are What You Eat and Can’t Excrete

MY NAME IS ROBIN, AND I’M A FOOD ADDICT

4. Meat, Dairy, and Processed Food: You Can’t Build Something Living from Something Dead

EATING ANIMALS PROCESSED FOOD: IT’S NOT REAL!

SUGAR SALT

5. Plants: Your Weapon Against Disease

PART TWO: EATING TO LIVE

6. Kick It Off with a Detox

OPTION 1: BABY STEPS OPTION 2: VEG OUT OPTION 3: MASTER CLASS JUICE DETOX GETTING STARTED: SETTING YOUR INTENTIONS THE WEEK BEFORE YOU BEGIN THE MASTER CLASS PLAN WHAT TO EXPECT DURING YOUR DETOX THE IMPORTANCE OF REST

7. Making Friends with Food

THIS IS WHY YOU’RE HUNGRY SO NOW WHAT DO I EAT? KNOW HOW YOUR FOOD GETS TO THE TABLE REJOINING THE WORLD: EATING SOCIALLY

8. Be Good to Yourself

EAT FOR NUTRITION, NOT FOR ENTERTAINMENT GET MOVING LEARN TO RELAX SURROUND YOURSELF WITH PEOPLE YOU ACTUALLY LIKE GET SOME SLEEP DO SOMETHING MEANINGFUL FIND A DOCTOR WHO HELPS

PART THREE: RECIPES AND KITCHEN KNOW-HOW

9. The Joy of Cooking 10. Getting Started

GEAR UP TALK TO YOUR GROCER/FARMER/FARMERS MARKET ATTENDANT HAVE SOME FUN PLAN AHEAD

11. Recipes

JUICES

Apple, Fennel, Kale Juice Cucumber, Celery, Spinach Juice Green Leaf Juice Carrot, Apple, Ginger Juice

SMOOTHIES

Peach Almond-Butter Smoothie Avocado, Pineapple, Chili, Lime Smoothie Green Smoothie

SOUPS

Detox Soup and Broth Free-Form Vegetable Stock/Broth Silky Broccoli Soup “Cream” of Cauliflower Soup “Cream” of Mushroom Soup Hearty Greens Soup with Farro Mushroom Consommé Butternut Squash Soup Two Ways

Scarborough Fair Squash Soup Marrakesh-Blend Squash Soup

Spiced Pumpkin Seeds Tomatillo Tortilla Soup Homemade Fire-Roasted Peppers Better-Than-You’ve-Ever-Had Gazpacho Chilled Cucumber-Mint Soup

SALADS

Citrus Salad with Roasted Fennel and Pomegranate Warm Chayote Squash Salad with Avocados and Arugula Purple Potato Salad with Whole-Grain Mustard Boston Bibb Salad with Pistachios, Meyer Lemon, and Cucumber Ribbons Garbanzo Bean Dressing Two Ways

Garbanzo Bean Vinaigrette Garbanzo Bean Lemon-Dill Dressing

Warm Haricot Verts Salad with Butter Beans, Hazelnuts, and Curry Vinaigrette Green Bean and Nicoise Olive Salad Chilled Soba Noodle Salad with Grilled Pineapple and Avocados

VEGGIES, VEGGIES, AND MORE VEGGIES

Roasted Root Vegetables Braised Parsnips Orange and Ginger–Glazed Carrots Whole Roasted Garlic Ginger-Miso Kale Roasted or Grilled Asparagus with Lemon Roasted Broccoli au Gratin Creamy “Cheese” Sauce Brussels Sprouts Two Ways

Sautéed Brussels Sprouts with White Miso and Sesame Seeds Roasted Brussels Sprouts with Fresh Rosemary

Red Wine–Braised Cabbage Broccoli Rabe with Garlic and Red Pepper Flakes Roasted Beets and White Balsamic Vinegar Marinated Roasted Bell Peppers Grilled Portabella Mushrooms Oven-Roasted Tomatoes “Spaghetti” with Fennel Seeds and Fresh Tomato Sauce

Fresh Tomato Sauce

Swiss Chard with Coconut Curry Swiss Chard Italiano Cauliflower Two Ways

Spicy Roasted Cauliflower with Pimenton Roasted Cauliflower with Tarragon and Lemon

Eggplant or Asparagus “Takeout” with Chinese Garlic Sauce Pickled Vegetables Mixed Veggie Grill with Tangy BBQ Sauce Tangy BBQ Sauce Zucchini and Summer Squash “Pasta” Whole Roasted Eggplant Moroccan-Spiced Apricot Topping Egyptian Dukkah Ratatouille Eggplant Caponata Marinated Wild Mushrooms Mashed Potatoes with Wild Mushroom Gravy Roasted Artichoke Hearts with Walnut-Arugula Pesto Walnut-Arugula Pesto Candied Sweet Potatoes with Apples Spring Pea Medley with Sweet Corn and Fire-Roasted Red Peppers

GRAINS

THE BASICS

Basic Brown Rice Basic Quinoa Basic Polenta

Wild Mushroom Risotto Couscous Two Ways

Chilled Couscous with Cucumber and Mint Israeli Couscous with Sundried Tomatoes and Kalamata Olives

Corn Bread Stuffing Wild Rice and Bread Stuffing

BEANS, LEGUMES, AND PROTEIN

Chickpeas and Spinach White Beans and Escarole Red Lentil Daal French Lentils with Sherry Vinegar Seitan Bo Ssam Sesame-Scallion Dressing Scallion-Tomato Tofu Scramble

SOMETHING SWEET

Wine-Poached Pears with Saffron, Apricots, and Almonds Tapioca Pudding Chocolate Coconut Mousse Pumpkin Pie with Pecan Crust Stewed Apples with Crushed Mixed Nuts Fruity Freezer Pops Almond-Milk Chai Tea Iced Tea with Honey and Mint

Special Menus ACKNOWLEDGMENTS APPENDIX A: KITCHEN BASICS APPENDIX B: SEASONAL FRUITS AND VEGETABLES APPENDIX C: COOKING METHODS APPENDIX D: HERBS AND SPICES NOTES INDEX

← Prev
Back
Next →

← Prev
Back
Next →