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Thrive Foods: 200 Plant-Based Recipes for Peak Health [Englisch] [Taschenbuch]

Brendan Brazier
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Kurzbeschreibung

22. September 2011
Focusing on an environmentally friendly diet, Brendan Brazier's new book builds on the stress-reducing, health-boosting nutritional philosophy introduced in Thrive. Finding creative ways to use basic ingredients such as kale, blueberries, and wild rice, Thrive Foods recipes are plant-based and nutritionally complete. They utilize the power of superfoods such asmaca, chia, hemp, and chlorella and avoid ingredients like wheat, yeast, gluten, soy, dairy, and corn. If you're looking for sustainable energy, high-quality sleep, physical strength, and mental sharpness to meet modern-day demands, Thrive Foods is your go-to recipe source.

Wird oft zusammen gekauft

Thrive Foods: 200 Plant-Based Recipes for Peak Health + Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life: The Whole Food Way to Lose Weight, Reduce Stress, and Stay Healthy for Life + Thrive Fitness: The Vegan-Based Training Program for Maximum Strength, Health, and Fitness
Preis für alle drei: EUR 37,70

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Produktinformation

  • Taschenbuch: 352 Seiten
  • Verlag: Da Capo Pr; Auflage: Original (22. September 2011)
  • Sprache: Englisch
  • ISBN-10: 0738215112
  • ISBN-13: 978-0738215112
  • Größe und/oder Gewicht: 23,1 x 18,5 x 2,5 cm
  • Durchschnittliche Kundenbewertung: 4.0 von 5 Sternen  Alle Rezensionen anzeigen (2 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 7.020 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Produktbeschreibungen

Pressestimmen

International Book Awards' 2012 Health Category Winner Technorati.com, 9/2/11 "Thrive Foods is not just a cookbook. It is a valuable resource full of information on health, nutrition, natural resources, food, and environmental and health solutions achievable through whole food." InsidePersonalGrowth.com, 9/18/11"Loaded with great recipes that are good and easy to make." Library Journal (starred review), 10/15/11"This book will appeal to not only athletes and vegetarians but anyone who is concerned with eating to reduce personal and environmental stress...A fascinating read featuring excellent vegetarian recipes based on highly palatable nutritional science." Washington Post Express, 9/27/11"You're sure to be satisfied." Will Run for Food, 9/29/11 "Very informative." EcoCentricBlog.org, 10/3/11"Brendan has cast a wide net of appeal with this book. Interested in nutrition? He's got it covered. Sustainable agriculture your thing? Check. Love to cook? Recipes galore. Want to geek out on facts? Done. Want to be inspired to make changes to your diet? Keep reading. Are you a meat eater and don't think the book is for you? Try again; these principals can even be applied one meal a week...Pick it up and give it a try, you will learn something and maybe even change your eating habits (and help the planet!) in the process." January Magazine, 9/23/11 "Those embarking on or considering a raw, vegetarian or vegan diet will find a lot here to like." BlogHer.com, 10/8/11 "This book is for anyone interested in eating a thoughtful and informed plant-based diet." Spirituality and Practice "Just to prove how amazing and tantalizing this plant-based diet could be, Brazier has put together (with some other top chefs) 200 Recipes for Peak Health." Better Nutrition, November 2011"Brendan Brazier does a masterful job of connecting the dots between personal and environmental health." TheWholisticEdge.com, 11/9/11 "Thrive Foods will inspire you to examine your own food choices...and re-shape planetary health in the process." Midwest Book Review, November 2011 "From lentils and kale to baked squashes and Italian herb stir-fries, this is a pick for any vegetarian or environmentally-conscious eater." SavvyVegetarian.com "This is a great cookbook." New York Spirit, January 2012"Brendan has cast a wide net of appeal with this book. Interested in nutrition? He's got it covered. Sustainable agriculture your thing? Check. Love to cook? Recipes galore. Want to geek out on facts? Done. Want to be inspired to make changes to your diet? Keep reading. Are you a meat eater and don't think the book is for you? Try again...Pick it up and give it a try, you will learn something and maybe even change your eating habits (and help the planet!) in the process." San Francisco Book Review, 12/21/11"The two hundred recipes avoid common food allergens and animal products, and include a sports drink, smoothies, and dishes for every meal of the day, from a fresh cereal breakfast to a vegan beet ravioli dinner. Snacks and desserts find their place, too, with maca ice creams and cool granitas. Anybody with an interest in maintaining and keeping their body in fit, working condition would benefit from a leafy lunch of Thrive Foods." Curled Up with a Good Book "Thrive Foods is an attractive and comprehensive book with clear, extensive nutritional information, plant-based recipes, and a convincing argument for a plant-based diet to stimulate your mind and taste buds." EveryDiet.org, February 2012 "An ideal companion to the author's first book, Thrive and will appeal to anyone looking for delicious recipes that are suitable for a gluten-free or plant-based diet." Portland Book Review, 2/20/12"Brazier introduces his nutritional philosophy and presents an onslaught of mind-blowing ratios and statistics that are designed to serve as powerful motivators in improving not only our personal health, but limiting the strain our choices have on the environment...So much more than a cookbook, Thrive Foods will stay on your kitchen shelf as a handy nutritional reference." Triathlete, April Issue"[Brazier's] book will have you thinking critically the next time you roam the grocery store aisles." MidwestMultisportLife.com, 3/20 "Chock full of great nutritional advice, it's tied in to training and also to the environment."

Über den Autor und weitere Mitwirkende

Brendan Brazier is a professional triathlete and the creator of VEGA, an award-winning whole food product line. Named one of the 25 Most Fascinating Vegetarians by VegNews, he lives in Los Angeles and Vancouver, British Columbia.


In diesem Buch (Mehr dazu)
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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
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8 von 8 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Sehr Interessant 25. September 2013
Format:Taschenbuch|Verifizierter Kauf
Brendan Braziers komplementäre Rezepte Sammlung zu seinen Thrive-Büchern ist grundsätzlich sehr interessant und auch ohne
die anderen Bücher den Kauf wert, da im ersten Teil die Ideen, die der Thrive-Ernährung zugrunde liegen, noch einmal erklärt werden.
Sehr positiv ist mir bei allen Thrive-Büchern aufgefallen, dass es endlich mal einer schafft, eine vegane ernährung ohne(!!!) Soja umzusetzen. Allerdings zu einem gewissen Preis. Denn nicht alle Rezepte sind ohne weiteres Umzusetzen, da der nordamerikanische Supermarkt wohl doch ein anderes Sortiment umfasst als der nordeuropäische...
Vorallem Produkte aus Südamerika lassen sich hierzulande nur schwer finden.
Und hier steht das Buch meiner Meinung nach vor zwei Paradoxien:
1. Brazier errechnet sehr lang und ausgiebig den Energieverbrauch und CO2 Ausstoß, den die Produktion verschiedener Lebensmittel verursacht (Tierisch vs. Pflanzlich), was im Grunde genommen richtig ist. Allerdings glaube ich, sieht diese Bilanz schon wieder ganz anders aus, wenn ich mir einen großen Teil der Lebensmittel die ich brauche um mich vegan ausgewogen zu ernähren, um den halben Globus einfliegen lasse...

2. Da eine ausgewogene vegane Ernährung, vorallem was die Versorgung mit Eiweiß und Vitamin B12 angeht, nicht mit den Standard nordeuropäischen oder noramerikanischen Gemüse zu erreichen ist, stellt sich doch die Frage wie natürlich eine Ernährung ohne tierische Produkte tatsächlich ist. Unsere Vorfahren müssten als Veganer wohl doch unter der eine oder anderen Mangelerscheinung gelitten haben...

Alles in Allem ist es aber doch ein sehr interessantes Buch. denn auch wenn man nicht zu 100% vegan Leben will, bekommt man hier Anregungen und Hilfestellungen, wie man Seine Mahlzeiten doch zumindest etwas "veganiesieren" kann.
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1 von 1 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Jede Menge Argumente, Vegetarier zu werden... 25. Februar 2013
Format:Taschenbuch|Verifizierter Kauf
Der erste Teil beschreibt die Zusammenhänge zwischen Landschaftsverbrauch, Treibhausgasen und Fleischproduktion, aber auch zwischen Hungergefühl und Qualität der Ernährung. Die im Buch genannten Zahlen sind zwar auf Amerika bezogen, geben aber auch für uns hier in Europa wichtige Erkenntnisse wieder. Auch wenn man nicht gleich Veganer werden will, ist es allemal wert, darüber nachzudenken.
Die Rezepte im zweiten Teil muten streckenweise sehr exotisch an - manches kann man jedoch abwandeln und mal ausprobieren, ohne gleich eine Reihe von teuren Fruchtextrakten, Samen und Ölen kaufen zu müssen.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com: 4.5 von 5 Sternen  121 Rezensionen
132 von 133 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen The best cookbook for an approachable, high-energy plant-based diet. 1. September 2011
Von Matt Frazier - Veröffentlicht auf Amazon.com
Format:Taschenbuch
Brendan's previous two books, Thrive and Thrive Fitness, were groundbreaking, must-reads for plant-based athletes who wanted to maximize energy from their diets. But what these books were missing, as far as the less-serious athlete is concerned, was approachable food -- food you could cook for your family, or meals that a reluctant or tentative new vegetarian or vegan would be likely to enjoy.

But right in the introduction of Thrive Foods, Brendan explains how this book is different: he enlisted the help of his favorite chefs (some of them very well-known among vegetarians and vegans) to come up with recipes far more flavorful and approachable than those in Thrive and Thrive Fitness, while still focusing on foods that provide the maximum amount energy at the lowest digestive cost. As a result, this book will appeal to massively wider audience. (This includes my 16-month old son, who I was shocked to discover actually enjoyed the Shanghai rice bowl recipe last night for dinner.)

The first few chapters of Thrive Foods explain Brendan's philosophy on food, and why he believes a plant-based diet is the best possible diet both for our bodies and our planet. Where he improves again on the previous books is in including several graphics and charts that make this information easy to assimilate, even to those just skimming through it.

The rest of the book comprises 200 vegan recipes. The handful that I've tried have been delicious, and as a non-raw-foodist, I was happy to find that hot, traditionally-cooked dishes like red lentil dal were included. But there are still many raw meals, with most of the non-raw dishes featuring raw components, in a nice compromise between health food and hot, comforting meals. And I was happy to see that the "athlete" recipes, like energy bars and gels, still made it into the book, right alongside recipes for vegan ice cream and pie!

For anyone but the most hardcore athlete, this will be Brendan's best book yet, and I have no doubt it'll bring the benefits of a plant-based diet to a whole new crowd of people, those whose main concern with their new healthy diet is that their food still tastes the way real food should. When people ask me to suggest an introduction to healthy plant-based cooking, or simply a cookbook to help them overhaul their diets and get healthy without eating rabbit food, Thrive Foods is the one I'll recommend.
74 von 78 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Game-Changer 27. August 2011
Von Jayme Timbol - Veröffentlicht auf Amazon.com
Format:Taschenbuch
Brazier is an innovator: he formulated his now famous Vega plant-based protein shake at age 15; reinvented himself from a champion elite athlete to a nutrition and fitness expert; and then a best-selling author and public speaker. And this 3rd book in the Thrive Series does not disappoint and shows why he is a game-changer.

He introduces a breakthrough concept called Nutrient-to-Resource Ratio which ties nutrition, fitness and the environment together (you read it here first), and clearly illustrates how one seemingly small buying decision can have an industry changing effect, and potentially tip our food habits in a massive way.

Imagine you are in your favorite grocery store and as you check out food labels, you do not only see the amount of calories, but also the amount of nutrients and the environment resources used to produce that food. What a shock to find out that it takes 2900 times MORE land to produce the EQUAL amount of micronutrients from a pound of beef than from kale! Wouldn't you think twice about having steak for dinner? To take it a step further, as we start comparing brands to see which are more responsible than others, companies will start changing the way they do their business to meet the needs of the market place, and it is our buying power that will drive what they offer moving forward.

Even if you have not gotten into the plant-based lifestyle yet, are curious about it or in the process of transitioning, you will find that this is not one of those highly theoretical and abstract books - it is a very practical one infused with humor and fun examples which make the ideas come to life.

What's more, there's an entire section dedicated to delish thrive foods recipes that some of the most cultured and pickiest palets have concocted - a great toolkit to whip up Zagat-worthy menus we can impress our family and friends with. And they will never look at plant-based foods the same way again!

Who says we can't have it all? Being green inside and out has never been this empowering and exciting!
46 von 47 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Thrive deliciously! 31. August 2011
Von RLH - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Verifizierter Kauf
I love this book!
Great information, great recipes all in one book!I really appreciate the way Brendan explains how our food choices affect our environment in such a clear way. It was interesting to see how plant based foods vs animal based foods have such a different impact.Then on to the food....you will not be disappointed! My favorites so far have been Chocolate Raspberry Chia Pudding, Eggplant Rollatini, and the Cool Coconut Orange Squares. Some people may have a harder time than other finding things like Maca or Yacon powder and Sacha Inchi seeds which I haven't even heard of, but most things can be found at a well stocked health food market or co-op. Also so far it seems none of the recipes require a dehydrator so the recipes don't take hours to prepare. I also like that you don't need to be 100% raw to enjoy this book, as it also contains some cooked recipes for those that like to include them in their diet.
28 von 28 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A Must Have! 8. September 2011
Von Vegalicious - Veröffentlicht auf Amazon.com
Format:Taschenbuch
Brendan's writing style is easy to read, even for those who don't love reading. The book is packed with information and illustrations, which help readers, who love visuals, to further comprehend the topics discussed.

I found the book intriguing and important for my personal growth. Every other line that I read, I wanted to share with everyone I know... but it is better to actually buy the book instead. However, there are a few things worth highlighting.

Nutrient Density

Brendan's background in sports pushed him to look into not only quality of foods to improve his performance, but foods' nutrient density-getting most out of each meal. Brendan dissects the topic of foods' Nutrient Density importance, which will lead the reader to understand why organic foods are so much more superior to their counterparts. I eat 99% organic already, but having read the book, I appreciate it so much more--I am getting higher return on my investment nutritionally by going all organic.

Organics deliver MORE for each penny we spend on them-they are nutritionally dense, filled with minerals, and natural bacterial fighters, which won't be found in conventionally grown foods.

Brendan show how the "self-protecting compounds plants would have naturally produced to make them undesirable to the insects are in fact powerful phytonutrients." In addition to that, conventionally produced foods lead to poverty of micronutrients. If we lack micronutrients "our hunger signal remains active; overconsumption and weight gain are likely to result."

I love the Five Thrive Guiding Principles, laid out by Brendan:

1. Eliminating biological debt: acquire energy through nourishment not stimulation.
2. Go for high-net-gain foods: make a small investment for a big return.
3. Aim for high percentage of raw and low-temperature-cooked foods.
4. Choose alkaline foods.
5. Avoid common allergens.

So simple and common sense--anyone can follow.

Eating Resources

Brendan also talks about the importance of preserving our land--after all, our food is only as good as the soil it is grown on. You cannot grow a nutrient dense food on a mineral depleted soil! The the more junk we put in our soil [should I start naming all the "-cides" to you: pesticides, herbicides, etc.?] the less nutritious our foods are, so in the end, you are wasting your money for the foods that look good, but are nutritionally void.

Here is a simple way Brendan demonstrates this problem.

Lack of minerals in the soil-> Micronutrient deficiency in our food-> Chronic hunger: tendency to overeat-> Weight gain and risk factors increased for: diabetes, hypertension, arthritis, osteoporosis, cardiovascular disease, etc.

Brendan further highlights the uneven land consumption distribution and comparison between animal based and plant based foods. "Livestock production uses 70% of all arable land and 30% of the land surface of the planet." The plants grown for livestock consumption are mostly: corn, soy, wheat-things that would help livestock gain weight quickly so more of it can be sold, and more money can be made. So, if you had the illusion [if you are a meat eater] that you are getting nutrients from meat which you cannot obtain yourself otherwise, it is time to wake up-you are eating mostly corn, soy and wheat, along with some other junk that would make livestock grow exponentially faster. Production of these grains, in such huge amounts, is subsidized! Yes, you are paying for it! [and unfortunately so am I, through my taxes]. The organic produce production, is not subsidized, however, so those of us who care about our health, are stuck with a bigger sticker price. If livestock industry were not subsidized, meat eaters and milk drinkers, would be paying $25-$300/lb of meat. Would not that make a fairer world for all of us?! However, Brendan's point in the end is that we still get a great return on our money if we spend it on plant-based, nutrient dense foods, and I cannot help but agree.

Brendan talks about resource consumption needed to raise livestock vs. plant foods. Being that I am mindful how I treat the planet, not only for myself but for the future generations, I was ecstatic to have learned the difference between carbon footprint of a carnivore vs. herbivore. A person eating SAD [Standard American Diet] would create emissions [equivalent to miles driven] equal to: 13,549 miles in a year [that's just from eating food and does not include other source of emission for the person!], whereas a herbivore [i.e. vegan] would create only 1,928 miles/year-that's a staggering 11,621 mile difference worth of carbon emissions!

To make it more clear, if a person would switch to a nutrient dense, plant-based diet, it would be equivalent of him quitting driving his car for ONE FULL YEAR in one year's time! Multiply that number by millions of Americans, and we would no longer have to worry about Global Warming!

Brendan then dedicates a couple of chapters discussing 8 Key Components of Good Nutrition & Nutrient-Dense Foods. The whole two chapters in Thrive Foods are dedicated to the conversation of the principles of what makes a good, nutrient-dense diet, and then gives you a list of must-have staples for every kitchen--you can easily create a grocery list from it or take the book with you when you go grocery shopping. It's like having a mini nutrition bible on your book shelf. I made a ton of notes in the book to add foods that I might have been previously missing in my diet, and learned a thing or two about foods I never head of before.

Recipes

The rest of the book is dedicated to 200 delicious plant based, scrumptious recipes, created by some of the best chefs in America.

To sum it up: You HAVE TO GET THE BOOK! It is great not only for athletes, vegans [i.e. herbivores], but for anyone who cares to improve their health through a properly structured diet.
103 von 118 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen A bit disappointed 12. Dezember 2011
Von Amazon Customer - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Verifizierter Kauf
A lot of my "meatarian" friends have wondered why veggie burgers, veggie hotdogs, veggie crumbles, etc are so popular among those of us who don't eat meat. The answer is convenience and habit.

This book builds on that need to convert "normal" food into vegan food. Sure the end result is healthful, plant-based food but the ingredients are replete with vegan substitutions for animal-derived food. I was hoping for something else: original foods built from plants not old foods re-conceived in a healthy way.

Maybe this won't affect your decision to buy the book, but I was a bit disappointed. There is good information, and it's nicely laid out. Simply not what I wanted.
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