***Named one of the best celebrity cookbooks of 2019 by Parade Magazine*** Bringing fun, healthy Latin flair to busy American kitchens! Most people associate healthy cooking with boring taste and flavorless foods, but Leticia is on a mission to prove that healthy eating not only can be absolutely delicious, but also that food is medicine, and that by living a healthy lifestyle you can take control of your health and of your life. Through the American Diabetes Campaign, Leticia sees first-hand the dietary problems that contribute to this and many other lifestyle diseases, particularly in the Hispanic community here in the US and in Latin countries globally. She quickly realized that once Latinos move to the US, their habits change for the worse, along with their health. “We no longer shop at a farmers market or cook homemade meals. Instead, we shop at big chain stores and buy pre-packed foods. The road from a healthy Latin culture to the North American table became a tough one somewhere along the way.” Utilizing healthful, nutritious ingredients like nuts, grains, seeds, herbs, spices, beans, fruits, and vegetables, these tried and true favorites include classics like arroz con pollo and quesadillas (with a healthy twist), to lesser-known (but still traditional) dishes like grilled shrimp with Caipirinha vinaigrette and wild rice salad with mango and shrimp. The good news is that maintaining a healthy diet has never been easier, precisely because of the influence of the Latin culture in this country. Award-winning author Leticia Schwartz will introduce you to new and improved Latin recipes to enjoy without compromising on flavor!

A raw foods guru profiles the best plant products on the market, describing their nutritional benefits and how they can improve your health and overall well-being Superfoods are vibrant, nutritionally dense foods that offer tremendous dietary and healing potential. In this lively and illustrated overview, well-known raw-foods guru David Wolfe profiles delicious and incredibly nutritious plant products such as goji berries, hempseed, cacao beans (raw chocolate), maca root, spirulina, and bee products. As powerful sources of clean protein, vitamins, minerals, enzymes, antioxidants, and countless other nutrients, they represent a uniquely promising piece of the nutritional puzzle. Wolfe describes the top ten superfoods in great detail and provides delicious recipes for each. Through persuasive arguments, he shows you the far-reaching benefits of superfoods and how they play a pivotal role in our health—from promoting nutritional excellence to beauty enhancement. Discover how you can introduce these foods into your daily routine, so you too can enjoy their positive effects on your diet, lifestyle, and well-being.

Are superfoods just a marketing device, another label meant to attract the eye? Or do superfoods tell us a deeper story about how food and health relate in a global marketplace full of anonymous commodities? In the past decade, superfoods have taken US and European grocery stores by storm. Novel commodities like quinoa and moringa, along with familiar products such as almonds and raw milk, are now called superfoods, promising to promote health and increase our energy. While consumers may find the magic of superfoods attractive, the international development sector now envisions superfoods acting as cures to political and economic problems like poverty and malnutrition. Critical Approaches to Superfoods examines the politics and culture of superfoods. It demonstrates how studying superfoods can reveal shifting concepts of nutritional authority, the complexities of intellectual property and bioprospecting, the role marketing agencies play in the agro-industrial complex, and more. The multidisciplinary contributors draw their examples from settings as diverse as South India, Peru, and California to engage with foodstuffs that include quinoa, almonds, fish meal, Rooibos Tea, kale and açaí.

If you are one of the 6 million people suffering from fibromyalgia, what you put on your plate can make or break your health. Featuring the most up-to-date nutritional research currently available, Foods that Fight Fibromyalgia provides you with nutritional guidelines and 100 recipes that will put you on the road to recovery. This updated edition of Food That Helps Win the Battle Against Fibromyalgia includes new information on the link between food allergies and fibromyalgia, how to use nutrition to balance neurotransmitters for less pain and depression, and food combining for optimal nutrition. In addition, Foods that Fight Fibromyalgia includes new and updated recipes that have been precisely developed to include the specific nutrients needed to bolster immunity and fight fatigue, depression, pain, and “brain fog.”

This research anthology explores the concept of food production and supply, from farm gate to plate, bringing together contemporary thinking and research on local, national, and global issues from a stakeholder perspective. A Stakeholder Approach to Managing Food includes a number of sections to represent these challenges, opportunities, conflicts, and cohesions affecting relevant stakeholder groups within food production and supply and their reaction to, engagement with, and co-creation of the food environment. For some, local, national, and global interests may seem at odds. We are in an era of growing and pervasive multi-national corporations, and these corporations have significant influence at all levels. Rapidly growing economies such as China are a focus for the global brand, but is this a scenario of adaptation or homogenization of food? Alongside this trend toward national and global development in food, this volume presents the counter-reaction that is taking place (especially in developed countries) toward local speciality and culturally bound foods, with emphasis on the importance of the inter-connection of local communities and agri-food culture and economy. With an in-depth analysis of agricultural businesses, this book shows that the entrepreneurial spirit is alive and well in rural communities with often renewed and engaged connection with consumers and imaginative use of new media. This book will be of interest to students, researchers and policy-makers concerned with agriculture, food production and economics, cultural studies.

We are what we eat. What does eating superfoods do for us? Superfoods are nutrient-rich foods considered to be especially beneficial for health and well-being. They are rich in antioxidants, polyphenols, vitamins, and minerals. Eating them may reduce the risk of chronic disease and prolong life. Readers will be intrigued to learn that people who eat more superfoods are healthier and thinner than those who don't. This book examines various superfoods like kale and quinoa. It also discusses the impact that superfoods may have on the environment. It examines juicing and health, creating smart young readers who will make smart choices about their nutrition.

Authors Peter and Beryn Daniel reveal Rawlicious Superfoods. Revered by ancient cultures and verified by scientists, superfoods are reemerging today as a profound solution to widespread nutritional deficiencies. This book combines beautiful illustrations and photos, information on superfoods, and delicious recipes to inspire the whole family. The authors show how to easily add superfoods, from berries to bee pollen to maca to cacao to tonic herbs, to our diets to enjoy delicious health. With over 100 new recipes with full-color photographs and 17 enchanting illustrations to bring each superfood to life, the authors reveal the healing power of the world's top superfoods and share information on cutting-edge nutrition. Rawlicious Superfoods covers aloe, baobab, goji berries, chia, berries, blue-green algae, camu camu, grasses and microgreens, hemp, coconut, sea vegetables, maca, lucuma, mesquite, bee products, raw cacao, and medicinal herbs and discusses "What Are Superfoods?," "Where Is the Proof?," "What About Cost," "Stocking the Kitchen with Superfoods," and much more so that readers come away with a comprehensive knowledge of superfoods. From the table of contents: Foreword by David Wolfe Introduction Our Journey with Superfoods What Are Superfoods? Functional Food Where Is the Proof? What About Cost? Quality Is Key How to Use This Book A Superfoodist's Kitchen Stocking the Kitchen with Superfoods Aloe Baobab Goji Berries Chia Berries Blue-Green Algae Camu Camu Grasses and Microgreens Hemp Coconut Sea Vegetables Maca Lucuma Mesquite Bee Products Raw Cacao Medicinal Herbs