Superfood Nuts: A Guide to Cooking with Power-Packed Walnuts, Almonds, Pecans, and More

Superfood Nuts: A Guide to Cooking with Power-Packed Walnuts, Almonds, Pecans, and More


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A comprehensive guide to one of the most powerful super foods nature ever created: nuts.
Nuts are nutritionally dense and packed with omega-7 fatty acids, cancer-fighting fiber, and satiating protein—and they're delicious, too! Superfood Nuts is an authoritative guide to walnuts, almonds, pecans, cashews, macadamias, pistachios, and more. Featuring over 75 mouthwatering recipes, fascinating facts, and practical tips for including nuts in your diet, all presented in an easy-to-read style by a nutritionist and a vegan chef, this new entry in the popular Superfoods for Life series is a fantastic resource for anyone who’s a nut for nuts.
Created in consultation with Dr. Daniel Rosenberg, who conducted a groundbreaking study on the effectiveness of walnuts in fighting colon cancer.

Product Details

ISBN-13: 9781454923343
Publisher: Sterling
Publication date: 06/06/2017
Series: Superfoods for Life Series
Pages: 160
Sales rank: 1,160,877
Product dimensions: 7.00(w) x 8.00(h) x (d)

About the Author

Connie Diekman, M.Ed, RD, CSSD, LD, FAND is a Nutrition Communications Consultant and Director of University Nutrition at Washington University in St. Louis, MO. Diekman is a Former President of the Academy of Nutrition and Dietetics and a former chair of the American Heart Association—Missouri affiliate. As a former media spokesperson for the Academy, Diekman has been quoted in thousands of magazines, newspapers, and on the Internet. She has appeared in countless radio and television interviews at the local and national levels, with multiple appearances on the TODAY show and two on Oprah! Diekman is the author of The Everything Mediterranean Diet Book: All You Need to Lose Weight and Stay Healthy! (Adams Media). Diekman has received numerous honors, including the Academy of Nutrition and Dietetics Medallion award, the Alumni Distinguished Service Award from Fontbonne University, the Outstanding Dietitian of the Year Award from the Missouri Dietetic Association, the Recognized Young Dietitian of the Year—Missouri, and the Dr. Arthur Strauss Award, from the American Heart Association—St. Louis.

Vicki Chelf is an award-winning chef and the author of La Grand Cuisine Vegetarienne, (Stanke), which stayed in print for over 20 years and was one of the first vegetarian cookbooks ever printed in French. Today, Vicki has over 10 titles to her name including Cooking with the Right Side of the Brain, and The Arrowhead Mills Cookbook (the Avery Publishing Group), Vicki’s Vegan Kitchen, with a forward by Dr. Neal Bernard (Square One), and most recently Pulp Kitchen (Square One). She is coauthor of Cooking for Life (Avery) and has assisted several authors with their book projects, including Juice Lady, Cherie Calbom, and Sandy Pukel, founder of Taste of Health Cruises. Vicki has a bachelors of science in Holistic Nutrition and is a fine arts graduate of the Ringling School of Art and Design. She hosted Sustainable Sarasota on WSLR 96.5 FM for six years and Going Green on the Sarasota Education channel for over a year. She lives in Sarasota, FL.

Table of Contents

Foreword vi

Introduction viii

Chapter 1 Health Benefits of Superfood Nuts 1

Chapter 2 History of Superfood Nuts 27

Chapter 3 Breakfast 33

Chapter 4 Soups and Salads 53

Chapter 5 Sauces, Gravies, Dressings, and Whips 69

Chapter 6 Main Dishes 77

Chapter 7 Baked Goods 93

Chapter 8 Desserts 105

Frequently Asked Questions 119

Resources 128

Metric Conversion Charts 143

Acknowledgments 144

About the Authors 145

Index 146

Credits 150

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