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CONTENTS FOREWORD BY DR. DEAN ORNISH 000 ACKNOWLEDGMENTS 000 PART ONE: INTRODUCTION TO THE BALANCED PLATE Chapter 1: The True Cost of Food 000 Top 10 Reasons to Go Organic The Dirty Dozen GMO: Untested, Unlabeled, and We Are Eating It Local versus Global Chapter 2: Nutritional Cross-Training: Many Roads, One Table 000 Whole Foods: The Complete Package for a Balanced Plate Macrobiotics: Balanced Basics for All Seasons Raw and Living Foods: Vibrant Balance Ayurveda: Ancient Balance of the Elements Chapter 3: Kitchen Elements 000 Earth: Stocking the Whole Foods Pantry Fire: Balanced Methods of Cooking Air: Wholesome Balance for Health and Happiness Water: Pure, Clean Balance PART TWO: RECIPES FOR THE BALANCED PLATE Chapter 4: Drink Deep 000 Chapter 5: Soups for All Seasons 000 Chapter 6: New and Classic Salads 000 Chapter 7: Wraps, Rolls, and Balanced Starts 000 Chapter 8: On the Side 000 Chapter 9: Greens, Grains, and Beans 000 Chapter 10: Winds of the World Entr,es 000 Chapter 11: Desserts 000 RESOURCE GUIDE 000 NOTES 000 BIBLIOGRAPHY 000 INDEX 000
Library of Congress Subject Headings for this publication:
Cookery (Natural foods).