Eat. Nourish. Glow. by Amelia Freer

Eat. Nourish. Glow.: 10 easy steps for losing weight, looking younger & feeling healthier

I wanna introduce you my last acquisition, I had heard about this book in the last months, and finally I decided to buy it.
Amelia Freer. nutritional therapist, speaks about her food philosophy,how change the diet in just 10 easy-to-follow steps to be healthy and feel good.
I had a look at the book, and looks really interesting.

Amelia says we should reduce or remove from our diet sugar, gluten (I don’t agree totally with this point), alcohol, dairy and caffeine. We have to cut out foods like breakfast cereals, processed and convenience foods, margarine, canned meals, gluten grain (wheat, barley,… I’m gonna talk about this in other post), salad dressing, biscuits, cakes and sweets, yogurts (dairy from cow’s milk), table or cooking salt, and anything out of date. However, she recommends increase consumption of nuts, seeds and pulses (see post of pulses), coconut or nut milk, coconut yogurt, feta or goat’s cheese, olive and coconut oil, quinoa, himalayan pink sea salt crystal, apple cider vinegar, tumeric,…

I think that looks a interesting proposition, together a delicious recipes and nice pictures.

In addition, you have available too the collection about seasonal digital e-shorts for kindle and iBook, with more recipes with the best and seasonal products.



The Nourished Kitchen by Jennifer McGruther

The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas

A cookbook from the author of the popular website Nourished Kitchen, featuring over 160 recipes based on the “traditional foods” philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods.

It’s divided into chapters based on where the food comes from- “From the Fields” (grains, beans, lentils) or “From the Range” (meat), for example- which is perfect, since a large focus of the farm-to-table movement is knowing exactly where your food comes from. Each chapter also contains informative narratives about the particular foods included in that section.

I think this is an excellent book for cooks who would like to move away from cooking with processed foods.

Have you gotten this cookbook? What did you think of it?



Grain Brain by David Perlmutter, MD

The subtitle of the book is “The Surprising Truth about Wheat, Carbs, and Sugar–Your Brain’s Silent Killers”. In the book Perlmutter, renowed neurologist, relates to cognitive health, makes a multi-faceted argument that most neurological conditions are preventable and diet is the key.

Perlmutter bases his dietary recommendations on what he says are the diets that our ancestors evolved on. He claims that ancient diets consisted of 75% fat, 20% protein and 5% carbohydrates. He contrasts that with the modern dietary recommendations, which work out to about 20% protein, 20% fat and 60% carbs. He claims that the dietary guidelines outlined in his book, which include eating no more than 50 grams of carbohydrates a day and the avoidance of most fruit, will positively affect a host of conditions including ADHD, migraines, epilepsy, mood disorders, Tourette’s syndrome “and much more”.

An interesting point of view, I recommend have a look the book.
What do you think about this? Do you dare to make the 4-week plan?