Recommended Reading and Cookbooks

This is our list of recommended “real food” books, documentaries, and cookbooks. Some of the cookbooks do require recipe substitutions (like whole-wheat flour instead of all purpose flour) in order to not break the “real food” rules. …scroll down for cookbooks!

Books

Pandora's Lunchbox by Melanie Warner
Salt Sugar Fat by Michael Moss The Honest Life by Jessica Alba

Documentaries

Cookbooks

Organically Raised: Conscious Cooking for Babies and Toddlers
   
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Comments

  1. Kathy |

    I am so glad I bought Lisa’s book. I have been on a journey toward healthier food for a while. I have been reading her book and was so pleased when she shared that she had made “mistakes” in the name of eating healthy and then exposed some of those fallacies. I was making some of them and really appreciate her help. I have tried some of the recipes and got my hubby to eat them. We are not quite at the point of doing the total pledge, but we have started on the mini pledges and my hubby is on board with them-yeah!!! Thank you so much!
    I am wondering, has anyone got some resources for finding non-stick baking pans. I am looking specifically for bread pans and muffins pans. Thanks so much.

    • Stephen Gewirtz |

      I too am pleased at having read Lisa’s book after having read several books by Michael Pollan. It incentivized me to try switching more to real food and to do 10 days of real food starting soon.

      As to non-stick baking pans, I have used the Goldtouch non-stick bread pans from Williams-Sonoma. They have similar muffin pans, but I have not tried non-stick there since we always use muffin papers.

  2. Kristin |

    Do you have any recommendations for infant rice cereal? Please let me know, thanks! :)

  3. Amy Taylor (comment moderator) |

    Hi there. Check out: http://weelicious.com/. I know she does. :)

  4. Tabitha Cail |

    I love your cookbook! I love how well organized it is and how it helps consumers understand why it is important to eat “real” food. It’s not just a bunch of recipes (which I also love) but a lesson in how we should eat. Thanks so much for all you do and I look forward to all the positive changes in my family’s nutrition and health!

  5. kate conway |

    can you recommend any real food bread machine recipes besides the 2 on your website? is there a cookbook or website that you would recommend?
    Thanks!!

    • Amy Taylor (comment moderator) |

      Hi Kate. It is very difficult to find bread machine recipes that are 100% whole grain and that do not add wheat gluten, refined flour, or other ingredients that do not fit our real food rules. Sorry that I can’t be more helpful here.

    • Stephen Gewirtz |

      It is ages since I have used a bread machine since I generally like to make bread by hand and with a stand mixer. I have found that you generally can get much better tasting bread by starting the bread a day or two before you finish it. In the past, my breads used refined flour mostly, but since I have started planning my 10 days of real food, I have started baking real bread, and I have learned about baking with sprouted whole wheat flour — wheat berries are sprouted, and just as they start to sprout, they are dried and milled. This seems to me to be totally consistent with the philosophy of real food, although the flour (which is available from King Arthur and other sources) is more expensive than conventional whole wheat flour. At the same time, the process of sprouting releases enzymes that eliminate the advantage of starting the bread a day or two in advance. I tried this recipe from the King Arthur Flour web site: http://www.kingarthurflour.com/recipes/peter-reinharts-super-sprout-bread-recipe The bread was really good, and I plan to bake more of it as part of my 10 days of real food and afterwards. I will note too that the bread has just 4 ingredients — flour, yeast, salt and water. The sweetness of the bread comes from the action of the enzymes in breaking off sugar molecules from starch molecules in the flour (which is what happens with conventional flour when you stretch out the time between the first mixing and the eventual baking).

      The recipe on the King Arthur web site is very similar to one in the book Bread Revolution by Peter Reinhart One comment about the recipe on the King Arthur web site is that the bread will rise a bit more if one increases the water a bit as is in the recipe in the book, and I plan to try that.

      Since this recipe can be carried out in just a few hours, it seems to me that you should be able to set your bread machine to do what I would do by hand and with a stand mixer. You may have to experiment a bit, but I urge you to try it and to tell about your results here. I think that you will get a far better tasting bread than you would get using conventional flour with your bread machine.

  6. Janice |

    Hi, love your cookbook.. I just purchased it and find it so helpful as I make changes to better my family’s health. I’m wondering if you can recommend a cookbook for baby food. I have a 5 mos old who will start solids soon. I checked out the link to the rice cereal recipe but I prefer to have a cookbook in hand instead of looking at the computer screen. Do the weelicious cookbook offer more baby food recipes?

    Thanks for your time

    • Amy Taylor (comment moderator) |

      Hi there. Yes, it has a whole section on purees.

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