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Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple Paperback – August 23, 2016
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“Nutrition Stripped is a beautiful, clean and freshly composed book + a guide to living a colorful and vibrant life! Be inspired to cook more real + nutritious foods with Mckel!” (Candice Kumai, leading wellness journalist, chef, and best-selling author of Clean Green Eats and Clean Green Drinks)
“Not only are they delicious, but what really sets McKel’s recipes apart is that each one is backed by her extensive nutritional knowledge and research. Knowing I can trust that every single ingredient is McKel-approved makes it a no-brainer for me!” (Laura Miller, author of Raw. Vegan. Not Gross)
“Best known for the anti-inflammatory turmeric milk recipe on her healthy living site, Nutrition Stripped, Hill offers elixirs and more in her first cookbook. With recipes for every meal, including dessert (!), Hill makes sure that all nutritional needs are covered throughout the day.” (Booklist)
From the Back Cover
Based on McKel Hill’s popular healthful living website, Nutrition Stripped is the cookbook for anyone looking to enjoy the amazing benefits and incomparable flavor of whole foods—nature’s true heathy bounty. Hill’s whole-food, plant-based recipes are gluten-free, dairy-free, and entirely free from processed food. Drawing inspiration from nature, the turning of the seasons, the world of plants, nutrient-dense foods, and hidden gems, Hill celebrates simplicity and transforms the purest of ingredients into recipes you have not seen before and will not be able to live without. Illustrated with beautiful, modern, and minimalistic color photographs, Nutrition Stripped shows you how delicious and simple it can be to eat healthier with whole foods.
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However, there are a few things that keep Nutrition Stripped from being a 5-star cookbook for me. There are a few copy errors in some of the recipes I've noticed, like in the buckwheat pancakes when the reader is instructed to let to batter sit for a while to hydrate the oats, except there are no oats in the list of ingredients or mentioned anywhere else in the directions. A number of the recipes rely on sumac to provide a slightly sweet-sour flavor to the dish, and if that's not something you enjoy, you're unlikely to enjoy those meals. It can be difficult to find what you're looking for in the index - I knew there was a butternut mac & "cheese" recipe after flipping through the pages, but when I went back to find it in the index, there wasn't a butternut or pasta listing; instead the recipe is indexed under cheesy noodles.
So far, I've made a handful of the recipes from this cookbook and they've been okay, but none of them will be repeated. I was really excited to try the blackberry-sumac-sunflower seed muffins with citrus coconut cream, but they had a strange mousse-like consistency and texture from all the egg whites that wasn't at all what I or my guests were expecting, and the only flavor to come through was that of the sunflower seeds. No one could taste the lovely, expensive blackberries or the 2 tablespoons of orange zest in the batter. The winter citrus salad was better but entirely dominated by the sour flavor of the sumac. I like sumac, but I also like tasting the individual components in my salad. I'm still looking forward to trying dishes like the turmeric ebelskivers, the Moroccan millet salad, and the beet pizza, but my enthusiasm has been a bit tempered by what I've tried thus far.
Thank you, thank you, thank you!