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The Easy Diabetes Cookbook: Simple, Delicious Recipes to Help You Balance Your Blood Sugars
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Mary Ellen Phipps. Page Street, $21.99 (152p) ISBN 978-1-64567-176-3
Dietician and Milk & Honey Nutrition blogger Phipps, who was diagnosed with Type 1 diabetes as a child, delivers a solid collection of uncomplicated diabetes-friendly recipes. Each is accompanied by a thorough nutritional rundown: a smoothie bowl with berries, cauliflower, and yogurt is gluten-free, low sodium, and high in fiber, while banana protein pancakes have no added sugar. Phipps’s blood sugar-minded adjustments to classic dishes are fairly easy to pull off: spinach quiche rests in a crust of cooked quinoa, and the cutlets for chicken Parmesan are dredged in almond flour rather than bread crumbs. Shortcuts abound for time-crunched cooks, with an artichoke and olive pizza that uses a store-bought whole-grain crust, and a high protein chocolate-cherry breakfast smoothie that can be made in less than a minute. Desserts are the Mount Everest of the diabetes world, and Phipps makes it an easy summit with a low-sugar cheesecake in a nut crust. Home cooks who need to take blood sugar balance into account and can’t spend all day futzing in the kitchen will find plenty of reliable recipes. (Jan.)
Beyond Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover
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Kenden Alfond. Turner, $27.99 (240p) ISBN 978-1-68442-559-4
Jewish Food Hero blogger Alfond (Feeding Women of the Bible, Feeding Ourselves) charms in this cheerful guide to vegan Jewish cooking. “Abstaining from meat and dairy should be socially acceptable in the Jewish community (and any community),” she writes before laying out dishes that are organized around a basic dinner sequence (bread, dips and spreads, soup, salads, main courses, and desserts). Recipes include egg-free mini sweet and savory parsnip and sweet potato latkes, shakshuka made with tofu instead of egg, crispy falafel that is baked rather than fried, a jackfruit “brisket,” and (as the title suggests) a chopped liver variation made from mushrooms and walnuts. Desserts feature coconut macaroon cookies with a vegan chocolate drizzle, a chocolate prune babka that uses coconut and oat milks, and a decadent flourless chocolate cake that calls for extra-ripe bananas instead of egg. Primers on Jewish culture are sprinkled throughout; for example, a list of “Enduring Truths That Define Jewish Food” informs that “Not all foods considered Jewish food today are ancient in origin.” This vegan twist on Jewish cuisine hits all of the right notes. (Feb.)
GrowVeg: The Beginners Guide to Easy Vegetable Gardening
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Benedict Vanheems. Storey, $19.95 (240p) ISBN 978-1-6358-6292-8
Homegrown vegetables bring a “universe of tastes, textures, and characters to explore,” writes GrowVeg.com editor Vanheems in his vibrant debut. It’s best to start with a small garden, he advises, before slowly expanding the quantity and range of crops as confidence grows. He offers plenty of practical gardening advice: if one’s yard has poor soil, he recommends using raised beds, which drain better and “warm up quicker in spring, so you can get a head start on sowing and planting.” Would-be gardeners without yards, meanwhile, should give container gardening a try. There are lists of which vegetables to plant and when, and, for those having trouble deciding what to grow, Vanheems suggests “writing down what you or your family enjoys eating or would eat more of if you had the opportunity.” Vanheems uses a plethora of household materials for gardening: he shows how to plant pea shoots in recycled lengths of roof gutters, pot herbs in old tin cans, and turn a child’s former sandbox into a starter garden. Aspiring vegetable gardeners will find this an informative and entertaining guide. (Mar.)
Create Landscape Quilts: A Step-By-Step Guide to Dynamic People & Places
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Meri Henriques Vahl. C&T;, $29.95 trade paper (112p) ISBN 978-1-64403-012-7
Quilting instructor Vahl (Hoosier Hysteria) takes an imaginative approach to creating art quilts in this vibrant introduction to the craft. Vahl’s quilts are collages “of the many images and ideas that I have gathered from both my real and virtual travels,” and her approach begins with a photograph, for which, “it is important to choose an image you love rather than what you think will turn out to be the easiest one to work with.” Vahl’s technique uses raw-edge collaging and tulle overlays to “construct any image you desire,” primarily colorful landscapes and people. The author provides tips for finishing a quilt with different border techniques, adding embellishments such as lace and yarn, and shredding fabric to create depth, and presents her “paper doll” technique, which involves cutting out images of people and experimenting with placement before adding them to scenes. A gallery of photos featuring Vahl’s students’ finished quilts rounds things out. Quilters looking to try something new will feel right at home. (Feb.)
To Raise a Boy: Classrooms, Locker Rooms, Bedrooms, and the Hidden Struggles of American Boyhood
Emma Brown. One Signal, $27 (320p) ISBN 978-1-982128-08-1
“How will we raise our boys to be different?” asks journalist Brown in her deeply insightful take on how to give boys “what they need to build healthy relationships with themselves, with other boys and men, and with girls and women.” In surveying how American boys are raised, Brown addresses sexual violence against them, which is often dismissed as bullying or hazing, and highlights the damage done by selling boys short as “violent, dirty, impolite, unfeeling, disengaged,” while at the same time failing to afford them space to fail or seek help. Brown suggests that giving boys “space for conversations about masculinity, sex, consent, and porn” will help them deal properly with peer pressure, and calls on parents and teachers to offer nuanced guidance on consent, as “boys must hear the clear message that girls can like sex, too, and that a person—a girl or a boy—should be believed the first time they say no.” The best path forward, Brown writes, is offering boys a broadened and positive model of masculinity: “One way parents can give their kids a willingness to buck gender norms is by bucking those norms themselves.” Readers will leave this book inspired by Brown’s vision. Agent: Bridget Matzie, Aevitas Creative Management. (Mar.)
The How Not to Diet Cookbook
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Michael Greger. Flatiron, $29.99 (256p) ISBN 978-1-25019-925-6
In this well-rounded recipe collection, physician Greger (How Not to Diet) argues persuasively that meals based on whole plant foods can lead to weight loss while still packing in flavor. In addition to the more than 100 recipes designed to keep pounds off and satisfaction up, he advocates for scrapping dieting altogether: “Going on a diet implies that at some point, you will go off the diet.” Among his vegan offerings are soups and salads including basil pesto-topped minestrone and tahini-enlivened barley tabbouleh salad. Heartier fare can be found in a pasta section that features a rich cauliflower Alfredo linguine with roasted asparagus, as well as in a black bean chili brightened with butternut squash, and whole-grain-stuffed peppers with a white bean, miso and tomato “cheesy” sauce. Desserts are mostly fruit-based, like a luscious black forest chia pudding with cherries and bananas. Gregor’s “Daily Dozen,” a checklist of foods such as beans and berries that he encourages people to fit into their daily routines, is accompanied by weight loss strategies like adding 20 minutes to meal times so as to “allow your natural satiety signals to take full effect.” This is perfect for those looking to shed pounds and still eat well. (Dec.)
Plant over Processed: 75 Simple & Delicious Plant-Based Recipes for Nourishing Your Body and Eating from the Earth
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Andrea Hannemann. Dey Street, $26.99 (272p) ISBN 978-0-06298-651-1
Earthy Andy blogger Hannemann offers a mix of detox challenges and inventive vegan recipes in her delightful debut. She writes of how she overcame chronic health issues including celiac disease, asthma, and hypothyroidism by going vegan, and though she doesn’t provide scientific case studies to support her claims, she believes her diet was key to relieving her symptoms. To get started, she lays out a 30-day challenge to eliminate processed foods (which includes rules like “If you’re hungry, eat!” and “Eat raw until dinner”) and recommends consuming 80% of each day’s calories from raw fruits and vegetables and 20% from cooked plant-based foods. The recipe chapter offers a tasty vegan niçoise salad, a nondairy coconut yogurt, a cauliflower chickpea masala, a pea smash (a twist on avocado toast), and raw chocolate mousse cake. Hannemann also gives readers a glimpse of her life via photos of her Oahu home and charming stories, such as about her move from Canada to Hawaii at 18 for college, where she quickly met and married her surfer husband. Vegan home cooks of all skill levels will want to take a look. (Dec.)
What You Must Know About Strokes: How to Recover from a Stroke and Prevent Another Stroke
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Amytis Towfighi and Laura J. Stevens. Square One, $16.95 trade paper (320p) ISBN 978-0-7570-0483-4
Towfighi, director of neurological services for the Los Angeles County Department of Health, and Stevens (Solving the Puzzle of Your ADD/ADHD Child) make the science of strokes accessible in this guide to stroke causes, prevention, and recovery. The authors break down how the brain receives oxygen via bloodflow, and describe the different types of strokes: ischemic (caused by “plaque in large arteries, or clots that originate in the heart”) and hemorrhagic (strokes in the brain). On what happens after having a stroke, readers are walked through what to expect in the first 24 hours at a hospital and potential treatment options, among them occupational and physical therapy. The authors also cover stroke prevention—recommendations include a diet of whole grains, fruits, and vegetables—as well as unexpected symptoms, such as anxiety and depression that one may experience after a stroke. Charts appear throughout to make technical explanations more accessible, as with a table called “Stroke Location and Its Associated Effects” that lays out the artery affected by a stroke and the common symptoms that go with it. Packed with information, this is a must-read for anyone with questions about strokes. (Oct.)
Striking Succulent Gardens: Plants and Plans for Designing Your Low-Maintenance Landscape
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Gabriel Frank. Ten Speed, $19.99 trade paper (192p) ISBN 978-0-399-58098-7
Frank, founder of the landscape design firm Gardens by Gabriel, champions succulents as “a user-friendly addition to any garden” in his instructive, entertaining debut. He parses the differences between succulents and cacti (“all cacti are succulents, but not all succulents are cacti”), busts watering myths (the plants “do, indeed, need and enjoy occasional water”), and instructs on propagation (such as stem and leaf cutting). He shares tips for small spaces, encouraging city-dwelling gardeners to draw out a plan if space is tight, and addresses cold climate needs. He also instructs on building planters and shares helpful garden design advice (such as incorporating “repeating elements that contribute unity to the space”), all of which is enlivened by vibrant photos and his playful approach: “plan your garden vignettes as you would decorate for a party. Develop a theme, and then invite the guests that will bring your plans to fruition.” Frank will inspire gardeners at all levels to turn their eye to succulents. (Jan.)
Speedy Bosh! Quick. Easy. All Plants
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Ian Theasby and Henry Firth. Morrow, $27.50 (288p) ISBN 978-0-06296-994-1
In this dynamic cookbook, Youtube food vloggers Theasby and Firth (Bish Bash Bosh!) offer 100 unfussy vegan recipes that can be on the table in 30 minutes or less. Recipes rely on miso and curry pastes, nutritional yeast, and Biscoff cookie butter to save time without compromising flavor. In addition to individual recipes, the authors offer lifestyle-specific menus that group fare into categories like “eating on a budget” and “eating for the gym.” Recipes include light snacks such as an asparagus and herb tabouleh, shareable dishes like naan tikka pizza, and heartier entrées along the lines of eggplant and lentil meatball pasta. A delightful dessert chapter features a red velvet sorbet and Portuguese custard tarts, while recipes for peanut iced coffee and a margarita fizz can be found in a section on drinks. Particularly inventive dishes are a broccoli mango salad, and a drunken hot chocolate made with hazelnut milk, almond butter, and dark rum. An index of “speedy hacks” (“Make a lasagna in minutes by breaking up the sheets and parboiling them, then draining before stirring with the sauce”), meanwhile, is super useful. The menu ideas and fun approach to plant-based eating are sure to please time-crunched vegans. (Dec.)
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