Veganist: Lose Weight, Get Healthy, Change the World

Veganist: Lose Weight, Get Healthy, Change the World, by Kathy Freston. Kathy Freston wasn't born a vegan. The bestselling author and renowned wellness expert actually grew up on chicken-fried steak and cheesy grits, and loved nothing more than BBQ ribs and vanilla milkshakes. Not until her thirties did she embrace the lifestyle of a veganist--someone who eats a plant-based diet not just for their own personal well-being, but for the whole web of benefits it brings to our ecosystem and beyond. Kathy's shift toward this new life was gradual--she leaned into it--but the impact was profound. Now Kathy shows us how to lean into the veganist life. Effortless weight loss, reversal of disease, environmental responsibility, spiritual awakening--these are just a few of the ten profound changes that can be achieved through a gentle switch in food choices.

Filled with compelling facts, stories of people who have improved their weight and health conditions as a result of making the switch, and Q&As with the leading medical researchers, Veganist concludes with a step-by-step practical guide to becoming a veganist…easily and gradually. It is an accessible, optimistic, and illuminating book that will change the way you eat forever. No less delicious, still hearty and satisfying--just better for you and for all.

Kathy Freston is the author of four previous books, two of them--The One and Quantum Wellness--instant New York Times bestsellers. She appears frequently on national television, including The Oprah Winfrey Show, Ellen, Good Morning America, The View, The Martha Stewart Show, and Extra. Her articles appear regularly on the Huffington Post and Alternet, and her work has been featured in Vanity Fair, Harper's Bazaar, Self, W, and Fitness, among other publications. She and her husband divide their time between New York and Los Angeles. Click here for more information or to order.

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The Bloodless Revolution: A Cultural History of Vegetarianism from 1600 to Modern Times

The Bloodless Revolution: A Cultural History of Vegetarianism from 1600 to Modern Times, by Tristram Stuart. This is a pioneering history of puritanical revolutionaries, European Hinduphiles, and visionary scientists who embraced radical ideas from the East and conspired to overthrow Western society's voracious hunger for meat. At the heart of this compelling history are the stories of John Zephaniah Holwell, survivor of the Black Hole of Calcutta, and John Stewart and John Oswald, who traveled to India in the eighteenth century, converted to the animal-friendly tenets of Hinduism, and returned to Europe to spread the word. Leading figures of the Enlightenment—among them Rousseau, Voltaire, and Benjamin Franklin—gave intellectual backing to the vegetarians, sowing the seeds for everything from Victorian soup kitchens to contemporary animal rights and environmentalism. Spanning across three centuries with reverberations to our current world, The Bloodless Revolution is a stunning debut from a young historian with enormous talent and promise. 24 pages of color illustrations. Tristram Stuart graduated from Cambridge University in 1999, having won numerous academic prizes. Since then he has been a freelance writer for a number of Indian newspapers. The Bloodless Revolution is his first book. He lives in London.

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Buddha's Table: Thai Feasting Vegetarian Style

Buddha's Table: Thai Feasting Vegetarian Style, by Chat Mingkwan. ISBN 1570671613. Buddha's Table presents a magnificent and joyful celebration of Thai cuisine that is guaranteed to add diversity and pleasure to your cooking and dining experience. It's easy to prepare any dish on a Thai menu with these guidelines and recipes from Thai chef Chat Mingkwan. Discover how to enhance the flavors that are found in Thai produce and spices and learn how to make your own curry pastes and sauces, the foundation for any great Thai meal. Chat's experience as a cooking instructor can be seen in his use of precise measurements, easy techniques, and simple instructions. These recipes have been tasted over and over by students and friends to ensure that they are flawless and delicious, but most important, that they manifest the Thai soul.

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Olive Trees and Honey

Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World, by Gil Marks. A classic collection of traditional Jewish vegetarian recipes from around the world. Throughout life, there are countless Jewish celebrations and meals for which meatless dishes are included, enjoyed, even preferred. Here is the only vegetarian resource Jewish cooks will ever need to prepare vegetarian dishes for any holiday or occasion as well as for everyday meals. The 300 recipes, which emphasize the signature flavors of time-honored dishes, span a tremendous range–soups, salads, grains and pastas, beans and legumes, egg dishes, savory pastries–and represent every part of the menu. The book also features practical cooking tips as well as in-depth essays on the cultural, historical, and religious relevance of traditional foods such as falafel, Sabbath stew, dumplings, kugel, and rice pilaf.

Gil Marks (New York, NY) is an expert on Jewish cooking. A chef, rabbi, writer, and historian, he is the author of three cookbooks, including The World of Jewish Cooking. He has been featured on radio and television, including Food Live on the Food Network.

Vegan World Fusion Cuisine

Vegan World Fusion Cuisine: Healing Recipes & Timeless Wisdom from OurHearts to Yours, by Mark Reinfeld et al, from Thousand Petals Publishing, ISBN 0975283715. This unique cookbook emanates from the authors' restaurant The Blossoming Lotus on Kauai. Primarily a vegan cookbook, it also is an art book, sprinkled with philosophy and ageless wisdom. It includes 200+ vegan and live-food recipes designed for every diet, every person who enjoys the wonders of great cooking, who might be interested in health, wellness, beauty and spirit, plus a Foreword by Dr. Jane Goodall, sacred Site photography by Martin Gray and Tim O'Reilly, reference material and more.

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Food of Bodhisattvas

Food of Bodhisattvas: Buddhist Teachings on Abstaining from Meat, by Shabkar, translated by the Padmakara Translation Group, from Shambhala Publications, ISBN 1590301161. Tibetan meditation master Shabkar calls upon Buddhist scripture to make a case against killing animals for food. The author arouses the compassionate spirit of Buddhism to encourage sympathy for the suffering of animals, so that the desire to exploit them might diminish naturally. The book includes a lengthy introduction to Shabkar's life and teachings, his compilation of the Buddha's teachings on the importance of abstaining from meat, and a discourse by Shabkar on the importance of developing compassion for animals.