What to Eat and How to Eat it by Elliott, Renée -- Read -- Imperial Library of Trantor

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Index

Cover Title Contents Foreword Introduction How to use this book Why eat organic? Soaking & Sprouting Fermenting Fat Grains Sugar Umami Index of Ingredients Index of Recipes Vegetables

Asparagus Carrots Watercress Kale Beetroot Onions & leeks Pumpkin/squash Green beans Broccoli Cauliflower Brussels sprouts Celeriac Celery Jerusalem artichokes Globe artichokes Seed sprouts Peas Sweet potato Salad leaves Okra Mushrooms Shiitake Leafy greens

Fruit

Avocado Apples Olives Tomatoes Lemons & limes Goji berries Berries Pomegranate seeds Figs Stone fruit

Herbs & Spices

Garlic Sumac Chilli Parsley Ginger Turmeric Paprika Cinnamon Radish

Dairy, Meat & Fish

Butter Eggs Meat Bone broth Oily fish Sardines

Beans

Beans Black beans Chickpeas Adzuki beans Lentils

Grains

Grains Oats Wholegrain flour Buckwheat Millet Rye Barley Spelt Quinoa Teff Wild rice Wholegrain rice

Nuts

Nuts Brazil nuts Walnuts Macadamia nuts Pecan nuts Almonds Coconuts

Seeds

Seeds Sunflower seeds Linseeds Poppy seeds Cacao Pumpkin seeds Chia seeds Tahini Hemp seeds

Other Ingredients

Water Oils Salt Manuka honey Acai berries Maca Sea veg Kombu Nori

Bee pollen

Baobab Matcha Fermented Foods Miso Kefir Yogurt Kombucha Umeboshi plums Sauerkraut Kimchi Tempeh Amazake Apple cider vinegar

Glossary Index Resources & Bibliography Acknowledgements About the Author Copyright

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