The Natural Vegan Kitchen: Recipes from the Natural Kitchen Cooking School [Paperback]

Christine Waltermyer (Author)

Book Description

Release date: January 20, 2011

Christine Waltermyer, founder and director of the Natural Kitchen Cooking School, shows why nothing can equal the flavors of fresh, seasonal, local and organic ingredients to make a meal that's luscious and satisfying. And one that delivers more nutritional bang for your buck with more vitamins and minerals and no chemical residues.

This style of cooking empowers readers with the skills and knowledge to create radiant health. And with chapters such as Noodlemania, Casserole City, and Great Bowls of Fire, Ballads for Salads, Radiant Grains, and Don’t Peek, I’m Dressing, fun is back in the kitchen. Meals are designed drawing from a rainbow of colors that represent the entire plant kingdom.

Readers also learn about which whole foods are natural beauty aids that promote shiny hair, clear skin, strong nails, and boost your metabolism.

Editorial Reviews

About the Author

Christine Waltermyer has over a decade of experience in the field of natural cooking and is the founder and director of the Natural Kitchen Cooking School, with training programs in Manhattan, New York and Princeton, New Jersey. Christine is a masterful chef and teacher specializing in macrobiotic and vegan cuisines, and has co-taught with legendary natural foods leader Michio Kushi.

Product Details

• Paperback: 192 pages
• Publisher: Book Publishing Company (TN) (January 20, 2011)
• Language: English
• ISBN-10: 1570672458
• ISBN-13: 978-1570672453
• Product Dimensions: 7.5 x 0.6 x 9.2 inches
• Shipping Weight: 11.2 ounces (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #448,368 in Books (See Top 100 in Books)

More About the Author

Growing up I always knew that I wanted to help people, but I didn't know how I would do that. I loved animals, nature, drawing and baking cookies and giving them away for the sake of making someone happy.

After graduating from college with an art degree, two big things happened. I became vegetarian, but since it was for animal welfare reasons and not health, I was one of those "junk-food vegetarians." Around the same time I was told I needed a double mastectomy for a benign condition. That set me on a quest for health and healing, the natural way. I knew that I could avoid surgery if I made the right lifestyle changes, but I had no clue how to go about it.

My journey began at the Omega Institute in Rhinebeck, NY, where I slept out under the stars, ate healthy vegetarian meals and explored holistic healing modalities. I then spent time at the Kripalu Center for Yoga and Health, in Lenox, Massachusetts, practicing yoga for the first time. The third part of "the quest" was spent at the Kushi Institute in Becket, Massachusetts, where I had a euphoric experience eating my first macrobiotic meal. It was an epiphany, just chewing and chewing, and chewing some more, talking to cancer survivors who had healed themselves naturally, by eating brown rice and kale. I felt so energized by this simple meal! I knew that was what I would do, initially to save myself, and ultimately to help others be healthy and happy.

And so it began, that my artist's palette transformed from acrylic paints and pastels into a basket of carrots and onions. I became a personal macrobiotic chef, helping families to eat healthier. But I wanted to help even more people than those I was cooking for, so I became a holistic health counselor at the Institute for Integrative Nutrition in NYC, and I started teaching cooking classes. Then the thought occurred to me that I needed to "train the trainer" and start teaching a vegan Chef Training Program (with macrobiotic influences), so that my students could go out into the world and ignite their own wave of health and happiness for their families and communities.

I am now living the life of my dreams, as the founder and director of the Natural Kitchen Cooking School, and the author of The Natural Vegan Kitchen. It is my privilege to help others learn how to become healthier and happier, via delicious, vegan cuisine. I'm always learning myself, and have discovered along the way how fabulous raw foods cuisine is, so we've also incorporated some of that into our school's curriculum.

I love life's perfection, and how, if we listen, we are guided to do what destiny has in store for us. I never imagined I'd become a vegan chef and cookbook author, but there's nothing else I'd ever want to do. Thank you for reading, and for sharing in this journey with me.

Most Helpful Customer Reviews

12 of 13 people found the following review helpful

5.0 out of 5 stars The Natural Vegan Kitchen March 15, 2011

By Diane Hoffmaster

Format:Paperback

There is a big difference between eating a vegetarian or vegan diet and eating a HEALTHY vegetarian or vegan diet! You can find vegan candy bars and cookies but that doesn't make them any healthier for you than regular candy bars and cookies! The aim of The Natural Vegan Kitchen is to teach you how to live a healthy vegan lifestyle using simple, natural ingredients like whole grains, legumes, fruits and vegetables. It is a blend of vegan and macrobiotic cooking which focuses on wholesome, unprocessed foods.

I may not be vegan, but I do understand the importance of reducing our dependence on animal products. I am a firm believer that not every day's menu must include meat! I am aware of the nutritional needs of my family, especially the protein requirements of my children so I was particularly drawn to the Main Dish and Casserole chapters. There is also a chapter on Beans that had a number of high protein dishes that could be used for a main meal. Other chapters such as Breakfast, Salads, Soups, Deserts, etc had several recipes that were already very familiar to me, with some modifications. Some of the ingredients in the recipes I had never heard of before but there is a nice glossary at the end of the book to explain what they are. Many recipes like the Blueberry Salsa and the Breaded Cauliflower needed no explanation at all!

The author did a very good job of explaining the steps in each recipe and included nutritional information for each one.

I found it interesting that the author chose to use grape seed oil in her recipes. She explains her reasoning in the introduction. I would probably choose to use olive oil, only because I am more familiar with it and it is always in the house. She does note that the use of grape seed oil is completely up to the chef!

All in all, a very good introduction to cooking in a natural vegan kitchen!

Disclaimer: As per FTC guidelines, I received one copy of this book in exchange for my honest review. I received no monetary compensation. All opinions expressed here are mine and mine alone.

8 of 8 people found the following review helpful

4.0 out of 5 stars New, interesting recipes for vegans and everyone! March 18, 2011

By quirky book lover

Format:Paperback|Amazon Verified Purchase

I am biased because I'm already a fan of the author's cooking, having had the opportunity to take her cooking classes. I'm so glad to finally have a cookbook that encompasses her ingenius recipes, cooking techniques, and ingredient combinations. The recipes are inventive and smart; they might call for one or two ingredients you don't normally keep around the house, but once you do you'll use them time and again. A great book for anyone whose tastebuds enjoy deliciousness.

8 of 8 people found the following review helpful

5.0 out of 5 stars Easy meals that will change your life March 2, 2011

By JenCR

Format:Paperback

This book is full of easy, yet nutritional recipes that will change the way you cook and eat. If you are looking to make positive, healthy changes in your life and the environment, this book is for you. I've already tried many of the recipes in this book and my family is enjoying them. You do not need to be a vegan to eat these dishes, you just need to care about doing what's right. The best part is that you will LOVE the food! I highly recommend this book to anyone and everyone.