Sustainable Kitchen

Cook more healthfully, eat more sustainably, live more faithfully.
We know that daily food choices help or harm our bodies, families, communities, and planet. But it's not always easy to find resources that enable us to grow, shop for, prepare, cook, and eat food in ways that connect us to our Creator and creation. Dietitian Heather Wolfe and designer Jaynie McCloskey bring years of experience in holistic nutrition, health coaching, homesteading, and scratch cooking to this practical guide for home cooks. Abundant gifts of flavor, nourishment, and community shine through in this handbook for those seeking to prepare plant-based, planet-conscious meals their families will love.
Vibrant photographs and tantalizing recipes empower home cooks to:

• Cook using local, seasonally available foods
• Find flexibility in recipes
• Prepare nourishing foods from scratch
• Decrease food waste and conserve energy
• Limit processed, refined foods
• Eat a plant-based diet
• Reflect on food choices that matter

Nourishing, tasty recipes include:

• Veggie-Studded Frittata
• Morning Glory Muffins
• Bow "Thai" Salad
• Cilantro Lime Slaw
• Spring Veggie and Pesto Pasta
• Three Sisters Succotash Enchiladas
• Cran-Apple Crisp

Author: Jaynie McCloskey, Heather Wolfe
Publisher: Herald Press (VA)
Published: 09/22/2020
Pages: 320
Binding Type: Hardcover
Weight: 2.60lbs
Size: 10.10h x 8.10w x 1.20d
ISBN13: 9781513805818
ISBN10: 1513805819
BISAC Categories:
- Cooking | Vegetarian
- Cooking | Specific Ingredients | Natural Foods
- Health & Fitness | Diet & Nutrition | Nutrition

About the Author
Jaynie McCloskey is a freelance graphic designer with a degree from The Ohio State University. She is a self-taught cook and attributes her guidance to the generous food bloggers who shared their skills, knowledge, and photography. When she's not planning and preparing meals, McCloskey enjoys exploring Vermont hiking and snowshoeing trails with her husband and two sons.

Heather Wolfe is a registered dietitian nutritionist and certified health coach. Wolfe earned degrees from the University of Vermont and The Dartmouth Institute for Health Policy and Clinical Practice. She has been providing nutritional counseling at Dartmouth-Hitchcock since 2006 and health coaching for their employee wellness program since 2009. Wolfe is a food enthusiast and homesteader who enjoys permaculture gardening, scratch cooking, and raising backyard chickens in Vermont alongside her husband and three daughters.