Since I am a dietitian in the real world, I enjoy seeking out recipes that use whole foods. One of my favorite books to recommend to people looking to switch over to whole foods is The Vintage Remedies Guide to Real Food by Jessie Hawkins.
A little bit about the book:
The Vintage Remedies Guide to Real Food is a paperback book on the current food industry, how it got here, how that impacts health and how to change. It includes tips for changing the diet to real foods on a budget, with kids, etc. It also covers 7 confusing foods such as seafood, meat and sweeteners. It ends with a guide to over 150 foods, including not only descriptions, but medicinal and nutritional benefits, how to select and purchase them and recipes to try out the new foods. End of book materials include an index to food additives and additional recipes.
I have a degree in dietetics, so I started reading the book with the attitude that I wasn’t going to learn much new. While most of the information contained in the The Vintage Remedies Guide to Real Food book was not new to me, I did appreciate having all the information right there at my fingertips for quick reference. Most people reading the book are not going to have nutrition degrees. So I think this book would be a wonderful resource to have in your library. The United States consumes way too many processed foods. So any book that promotes a whole foods centered diet gets 2-thumbs from me.
I loved the “Real Foods on a Budget” section. I think the current economy has everyone tightening their belts. Unfortunately most people turn to more processed foods as their budget shrinks. So I loved that the author included tips on how to make the most of your food dollars.
I also really liked the “Let Your Foods Be Your Medicine” section. In addition to a brief overview of each food, it also had recipes to try. I liked that this section included foods that aren’t as well known – like Kamut, Quinoa, and Agar Agar. I found a wonderful recipe for a Quinoa and Feta salad that I am going to have to try.
Overall, I believe this is an excellent book to have on hand. Even though I am trained in this area, I believe that I will refer to this book for information from time to time for information or new recipes.