Healthy and Delicious Cooking Spring Season

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About the author:
Chef Valerie Wilson, also known as Macro Val, has been in the food industry for over 25 years. She has been living a vegan, macrobiotic, whole foods life style for since 1993. She started teaching cooking classes in 1997, and still teaches in South Eastern Michigan. Val's first cookbook, Perceptions In Healthy Cooking, came out in 2000. She is a regular writer for local Michigan based magazines. Once a month she hosts her own internet radio show, Healthy Cooking with Macro Val. ServeSafe certified and licensed in the state of Michigan, she packages and sells her food to local stores. Val offers one-on-one, lifestyle counseling, both in person and over the phone. Watch her informative videos on You Tube and like her Face Book fan page, Macro Val Food. You can find out more about Val and contact her at

Healthy and Delicious Cooking Spring Season

Simply Delicious Real Food

Authored by Valerie Wilson
Edition: first edition

Healthy and Delicious Cooking Spring Season is the second cookbook by chef, author, counselor, and radio show host Valerie Wilson. All the recipes are vegan, macrobiotic, high fiber, low fat, and sugar-free. Using real food, that is whole and organic, Val shares over 25 of her original recipes and full color photos in this informative book. This cookbook features recipes for the spring season, according to the Five Transformations Of Energy. It is based in Oriental philosophy. Ingredients in this cookbook are designed to feed and nurture your liver, gallbladder and nervous system and highlight the signature flavor for the spring season, sour. These easy to follow recipes feature, whole grains, beans, tofu, tempeh, soups, a wide variety of vegetables, and desserts made brown rice syrup and other natural sweeteners. Also in the book is a personal note from Val, an informative introduction, forward by best-selling author Annette Rochelle Aben, and a glossary of cooking ingredients.
Recipes: Whole Grains: Stuffed Collard Greens, Layered Millet, Barley Tofu Casserole, Collard Green Lasagna, Stuffed Portabella Mushrooms, Barley and Bok Choy. Beans Tofu and Tempeh: Spring Medley Tofu Stir Fry, Kale and White Beans, Zucchini Tofu Souffle, Tempeh Noodle Salad, Aduki Bean and Sauerkraut. Soups: Cream Of Asparagus, Lentil Quinoa and Asparagus, Two Lentil Lemon Thyme, Spring Miso, Split Pea and Squash. Vegetables: Romaine Lettuce Stuffed Tofu Dip with Spicy Pine Nuts, Sweet Kale and Sauerkraut, Greens and Cucumbers, Colorful Pressed Salad with Creamy Dressing, Sauerkraut Salad. Desserts: Chocolate Lime Bars, Lemon Tofu Cheesecake with Blueberry Sauce, Oatmeal Raisin Cookies, Lemon Meringue Pie, Pineapple Carrot Cake with Sucanat Frosting.

Publication Date:
1511765542 / 9781511765541
Page Count:
Binding Type:
US Trade Paper
Trim Size:
6" x 9"
Full Color
Related Categories:
Cooking / Vegetarian & Vegan

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