The Whole Life Nutrition Cookbook is inspiring me to make better food choices each day and incorporate more whole foods into my families diet, which has been a huge goal of mine. I am learning new and useful information from this cookbook everyday, and look forward to preparing many of the nutritious recipes it contains.
About the Authors:
"Alissa Segersten received her Bachelor’s of Science from Bastyr University in Kenmore, Washington. She is the previous owner of a Personal Chef business in Seattle, Washington that successfully addressed the health and lifestyle needs of many families with her delicious, healthy cooking. She is currently a cooking instructor, empowering people with cooking skills and knowledge of whole foods so that they may reconnect with the pleasure in eating delicious, nourishing food."
"Tom Malterre received both his Bachelor’s and Master’s of Science in Nutrition from Bastyr University and is licensed by the state of Washington as a Certified Nutritionist. Tom travels throughout the United States and Canada lecturing at conferences on topics such as Vitamin D, Gluten Intolerance, and Digestive Health. He empowers people through classes, seminars, and private counseling with his insight and depth of knowledge on the biochemical interactions within our body and their relationship to our diet."
Enjoy a *sample recipe from The Whole Life Nutrition Cookbook:
Black Bean, Rice, and Yam Wraps (Gluten free!) "If you are new to eating whole foods or would just like a really easy meal to prepare then this one is for you. It is simple, flavorful, and can be made ahead of time for a quick meal on the go."
1 ½ cups short grain brown rice ½ cup sweet brown rice 4 cups water pinch sea salt 1 large yam, cut into large chunks 3 cups cooked black beans, or 2 cans 1 large avocado, mashed salsa mixed greens brown rice tortillas
Preheat the oven to 425 degrees F.
To cook the rice, place the short grain rice, sweet rice, water, and sea salt into a 2-quart pot, cover, and bring to a boil. Reduce heat and simmer for about 45 minutes. Remove pot from heat and let stand for at least 10 to 15 minutes.
While the rice is cooking, place the yam chunks into a small casserole dish, fill with about ½-inch of water, place the lid on the casserole dish and bake in the oven for out 40 to 45 minutes, or until yams are very tender. Remove skins from yams and slightly mash them with a fork. Tip: warm rice tortillas over hot, steaming yams to soften them.
To assemble a wrap, lay a tortilla flat onto a plate and place a small amount of rice in the middle of it, add some cooked black beans, some mashed yam, mashed avocado, salsa, and some mixed greens. Fold the ends in and roll.
Click here to schedule nutritional counseling with The Whole Life Nutrition Cookbook author Tom Malterre MS, CN(Appointments can be conducted over the phone if you are not able to travel to the Bellingham Washington area).
BUY THE COOKBOOK:
You can order The Whole Life Nutrition Cookbookhere .
Disclosure of Material Connection: I was not compensated for this post; I received a complimentary Whole Life Nutrition Cookbook for review purposes courtesy of Whole Life Nutrition . The opinions I have expressed are solely my own; I was not required to post a positive review. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” *Recipe and photo from the Whole Life Nutrition website.