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Mailbox Monday – 10/30

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Mailbox Monday

Mailbox Monday is the gathering place for readers to share the books that came in their mailbox during the last week. Warning: Mailbox Monday can lead to envy, toppling TBR piles and humongous wish lists.

Tell us about your new arrivals by adding your Mailbox Monday post to the linky at mailboxmonday.wordpress.com.

Two from NetGalley this week.

Mailbox Monday – 10/30Fish-Boy by Vanita Oelschlager
Illustrator: Mike Blanc
Published by Vanita Books on May 1, 2018
Source: NetGalley
Genres: Childrens, Picture Book
Pages: 48
Format: eARC
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The Arctic region of North America is a land of long days, icy cold, hardy people and peculiar creatures. The Inuit people there have made traditional use of remarkable folk tales to find truth and explain the mysteries of an astonishing world.

In Fish-Boy, An Inuit Folk Tale, Vanita Oelschlager retells a tale passed down by a wise old Inuit. It's an origin story involving a little magic and a very odd boy with a large heart for friendship. On a journey with his new father, he must confront misfortune and the malice of cold hearted villagers. But he has a way.. and a lesson for all in the virtues of kindness and hospitality.

Mailbox Monday – 10/30No Recipe: Cooking as Spiritual Practice Published by Sounds True Publishing on May 1, 2018
Source: NetGalley
Genres: Food, Religion & Spirituality
Pages: 240
Format: eARC
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“Instilling the food you prepare with your spirit and good heart is a great undertaking—one that will nourish you in the doing, in the offering, and in the eating.” With No Recipe, renowned author of The Tassajara Bread Book (Shambhala, 1970) Edward Espe Brown invites us into his home and kitchen to explore how cooking and eating can be paths to awakening and realization.

Reading Brown’s witty and engaging collection of essays is like learning to cook—and meditate—with your own personal Zen chef and teacher. Brown shares that the way to cook is not only about following a recipe, but about letting the ingredients come forward to awaken and nourish our bodies and minds. Baking, cutting, chopping, and tasting are not seen as rigid techniques, but as opportunities to find joy and satisfaction in the present moment. From soil to seed and preparation to plate, No Recipe brings us a collection of timeless teachings on cooking as spiritual practice.

The Whole30 by Melissa and Dallas Hartwig

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The Whole30 by Melissa and Dallas Hartwig The Whole30 by Dallas Hartwig, Melissa Hartwig
Published by Houghton Mifflin Harcourt on April 1, 2015
Source: Purchased
Genres: Cookbook, Food
Pages: 320
Format: eBook
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Melissa and Dallas Hartwig’s critically-acclaimed Whole30 program has helped hundreds of thousands of people transform how they think about their food, bodies, and lives. Their approach leads to effortless weight loss and better health—along with stunning improvements in sleep quality, energy levels, mood, and self-esteem. Their first book, the New York Times best-selling It Starts With Food, explained the science behind their life-changing program. Now they bring you The Whole30, a stand-alone, step-by-step plan to break unhealthy habits, reduce cravings, improve digestion, and strengthen your immune system. The Whole30 features more than 100 chef-developed recipes, like Chimichurri Beef Kabobs and Halibut with Citrus Ginger Glaze, designed to build your confidence in the kitchen and inspire your taste buds. The book also includes real-life success stories, community resources, and an extensive FAQ to give you the support you need on your journey to “food freedom.”

I can’t tell you if The Whole30 is a healthy choice, although the Hartwigs give plenty of reasons why it is. What I can tell you is that I’m glad I did the 30 days and will hopefully eat better having done them. David and I did it together which was definitely helpful, although I let Amber eat pretty much what she wanted.

The Whole30 rules in the most basic form are easy to understand. YES: Eat meat, seafood, eggs, vegetable, fruit and natural fats. DO: Do not consume sugar, alcohol, grains, legumes or dairy. Do not consume baked goods or “treats.” Do not weight or measure yourself. I know it seems pretty restrictive, but like they say, “keep in mind that the Whole30 was intended to be a short-term reset and learning experience, not a permanent plan.”

I will admit that I “cheated a couple of times” and made a delicious apple breakfast cake that fit the rules. I also weighed myself.

The theory is that as you slowly add the foods back in, you will see how your body reacts. Like I know dairy is not my friend and this reminded me of that fact. I felt good when I was eating the Whole30 foods, like I was doing something positive for my health. Losing 8 pounds didn’t hurt either. And my husband lost almost 20. Even the dog lost 2.

It does take a lot more planning and work to eat real food. I needed to have breakfasts that David could easily grab in the morning, because he was not going to cook himself anything. I also had to plan enough left-overs from dinner to pack for lunches or have another back-up. It takes more time in the kitchen, chopping, cooking. I’ll grant you it’s easier and cheaper to open a box or can or throw (processed) lunch meat between two slices of bread, but real food makes me feel better, makes me a little proud of my choices.

The Whole30 has a great guide on how to approach the month and an extensive FAQ section. It also has some really yummy compliant recipes, that use ingredients I can actually find.

pork carnitas

Pork carnitas on a baked sweet potato. The pork was done in a slow cooker, which is a definite plus.u

Shepherd's Pie

Shepherd’s Pie

shrimp

Romesco garlic shrimp with zucchini noodles.

Overall, I have to say this was a great book for me. I am glad I picked it up, and I’m sure it’s once I’ll be referring to again and again. And it’s a plan that’s easy to follow, or at least easy to know if something fits or not.

 

About Dallas Hartwig

Dallas grew up in beautiful British Columbia, Canada. His interest in making the world a better place converged with his interest in science in college, when he received a BS in Anatomy & Physiology from Andrews University in 2000, and an MS in Physical Therapy in 2001. He became a Certified Strength & Conditioning Specialist in 2003, and has since accumulated many health and exercise-related certifications, and is on the Advisory Board for Paleo f(x) and the Athletic Advisory Board for Fitwall. Dallas is also on the Board of Editors and Reviewers for the International Journal of Human Nutrition and Functional Medicine.

He co-owned a strength and conditioning facility until co-founding Whole9 in 2009. The team has since turned Whole9 into one of the world’s premier Paleo-focused communities, and their site and original Whole30® program has grown to serve a million visitors a month.

In 2012, he co-authored the New York Times bestselling book It Starts With Food and founded his functional medicine practice. In his free time, Dallas rides his motorcycles, snowboards and mountain bikes, and travels both for personal enrichment and for Whole9 health & lifestyle seminars.

About Melissa Hartwig

Melissa Hartwig was born in Nashua, NH, and was a typical East Coast girl (active, Type-A, and never talked to strangers) until moving to Salt Lake City, UT in 2010. She quit the highest paying corporate job she’ll ever have in April of that year to found Whole9, a community focused on health, fitness, balance and sanity. Since then, the Whole9 (and their original Whole30® program) have grown to serve nearly a million visitors a month, and Melissa once again has health insurance.

She is the New York Times bestselling author of It Starts With Food, and a Certified Sports Nutritionist through the International Society of Sports Nutrition. She is an Ambassador for Lolë, a lifestyle brand that encourages women to Live Out Loud Everyday by getting active and getting involved in their communities, and is on the advisory board for Paleo Magazine. She has been featured in the Wall Street Journal, Details, Woman’s World, and Redbook, and travels the world speaking about the Whole30 and changing our emotional relationships with food.

1,000 Foods to Eat Before You Die by Mimi Sheraton

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1,000 Foods to Eat Before You Die by Mimi Sheraton 1,000 Foods to Eat Before You Die by Mimi Sheraton
Published by Workman Publishing Company on January 13, 2015
Source: NetGalley
Genres: Food, Travel
Pages: 1008
Format: eARC
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1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times.

1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord.

Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

I like lists. I don’t make too many myself, just a few here and there, but I love reading other peoples’.  1,000 Foods to Eat Before You Die is a list of fabulous, or odd, foods and a tour of the world all in one. I really enjoyed looking through it. I may have to pick up a traditional copy, instead of the digital version, so I can cross things off. Some of the foods in it I’ve actually already had, believe it or not.

I expected a list of outrageous foods that you can only get in restaurants on the other side of the world but that are delicious. It is that, but there are also foods that we consider fairly common, but only because we live here. For a lot of the foods, she lists restaurants where you can have the best. Yes some are in Greece or Japan, but some are also here in the US. Many of the entries include options for mail order. Even better, lots list websites or cookbooks where you can find authentic recipes. It makes many of the dishes way more accessible than they otherwise would be. A very few recipes are even included in the book.

In addition to specific foods, it mas some markets, “dinners,” and specific restaurants that are worth visiting. She even mentions a movie to watch.

Overall , it’s a fun books to browse through, although I wouldn’t recommend it opening it when you’re hungry. You might end up drooling on the pages.

About Mimi Sheraton

Mimi Sheraton was born in New York. In 1975 she became the food critic for the New York Times. She held that position for 8 years after which she became the food critic for Time magazine.

She now freelances for New York Times, Vanity Fair, Food and Wine, and other magazines.

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