Southampton - The Complete Idiot's Guide has just released two new books: "The Complete Idiot's Guide Gluten-Free Vegan Cooking," ($18.95), and the second edition to "The Complete Idiot's Guide to Low-Sodium Cooking."
A variety of foods contain gluten and there are many vegans who are either allergic to gluten or want to eat gluten-free. With The Complete Idiot's Guide Gluten-Free Vegan Cooking, both diets can be combined to make for healthier, allergy-free eating.
There are more than 200 gluten-free vegan recipes in The Complete Idiot's Guide Gluten-Free Vegan Cooking - from breakfast through dessert, including baked goods, and homemade vegan cheeses and meatless meats, most of which are made with whole foods and without the use of cane sugar, refined oils, or margarine - making it easy for one to eat both gluten-free and vegan without sacrificing taste.
The Complete Idiot's Guide to Gluten-Free Vegan Cooking contains:
• Menu ideas for holidays and special occasions
• Vegan substitutions for meat, dairy, eggs, gelatin, and honey in cooking and baking
• Resources for finding gluten-free off-the-shelf foods
• Dairy-free alternatives, because gluten and dairy intolerance often go hand in hand
• Using the recipes included in this book, those on gluten-free vegan diets will be able to explore their recipe options as well as broaden their palettes.
About The Authors
Julieanna Hever, M.S., R.D., C.P.T. (Los Angeles, CA), The Plant-Based Dietitian, is a passionate advocate of the miracles associated with following a whole food, plant-based diet. Hever is the nutrition columnist for VegNews Magazine, author of "The Complete Idiot's Guide to Plant-Based Nutrition," co-author of "The Complete Idiot's Guide to Gluten-Free Vegan Cooking" and has appeared as a whole foods expert on The Dr. Oz Show. As co-producer and star of the "infotainment" documentary, "To Your Health," she interviewed a host of the plant-based world's most respected doctors and researchers to bring this important information to a broad audience. As executive director of EarthSave, International, Hever has had the opportunity to bring nutrition to the forefront of efforts to improve the current global health crisis.
Beverly Lynn Bennett (Eugene, OR) The Vegan Chef, is an experienced vegan chef and food writer with an overwhelming drive and passion for developing innovative vegan recipes, which are made with all plant-based, organic, and wholesome ingredients. Her work has appeared in many national and international print publications, on public television and DVD, and all over the Internet. Bennett writes the Dairy-Free Desserts column for VegNews magazine and is the author of "Eat Your Veggies! Recipes from the Kitchen of the Vegan Chef," "Vegan Bites: Recipes for Singles," as well as the co-author of "The Complete Idiot's Guide to Vegan Living," "The Complete Idiot's Guide to Vegan Cooking," and "The Complete Idiot's Guide to Gluten-Free Vegan Cooking." Her work appeals to a wide assortment of tastes and offers enticing alternatives to those with dietary restrictions of all sorts. She can often be found advising others on all things vegan, developing new culinary creations (an increasing number of which are raw and/or gluten free), and helping educate on issues including animal rights, environment, and health, through cooking demos and speaking engagements.
"The Complete Idiot's Guide to Low-Sodium Cooking," Second Edition
The average American eats five or more teaspoons of salt each day. This is about 20 times as much as the body needs. "The Complete Idiot's Guide to Low-Sodium Cooking," Second Edition ($18.95) helps readers keep track of their daily sodium targets by showing them how to find the hidden sodium content in unlabeled foods and while eating out. With more than 250 healthy recipes, the latest edition has low-sodium ideas for all meals including:
Appetizers, Snacks, Salads, Fruits, Sauces, Breads, Desserts
With many low-sodium options, readers will be able to adjust to the diet without giving up their favorite foods.
About The Authors
Shelly Vaughan James (St. Clairsville, OH) has held many titles in her food-focused career: cookbook author, magazine editor, recipe developer, and food-feature writer. She is the co-author of "The Complete Idiot's Guide to Low-Sodium Meals," "The Complete Idiot's Guide to the Superfood Cookbook," and "The Complete Idiot's Guide to Flour-Free Eating" and the author of "The Complete Idiot's Guide to the College Diet Cookbook." Shelly has enjoyed providing expert spots on television and radio programming.
After graduating magna cum laude from Mount Union College (now the University of Mount Union) in Alliance, Ohio, Shelly's food features appeared in numerous magazines, newletters, booklets, and newspapers across the country. For seven years, Shelly served as editor of Home Cooking magazine; she also held the editorship of Recipe Digest magazine and several newsstand-special cooking magazines. In her syndicated food column, "Serving Up Midwest Memories," Shelly shared her passion for the foods she grew up eating.
Heidi McIndoo, RD (Framingham, MA) is a registered dietitian and nutrition communication specialist. In addition to books, McIndoo has written nutrition articles for several magazines including Fitness, Family Circle, Prevention, Woman's Day, and Today's Diet and Nutrition. In addition, she consults with corporations and provides nutrient analysis of recipes and menus. McIndoo has served as National Media Spokesperson for the American Dietetic Association. She earned her B.S. in Dietetics from the University of Connecticut and her M.S. in Nutrition Communications from Tufts University.
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