Bøger af Valerie Wilson

Chef Valerie Wilson also known as Macro Val, has been in the food industry since 1985. Having lived a vegan, macrobiotic lifestyle since 1993, she started teaching cooking classes in 1997 and still teaches in South Eastern Michigan. Valerie offers lifestyle counseling, personal chef services, writes for local magazines, has a YouTube channel and host her own podcast, REAL FOOD with Chef Val. In this, her fourth cookbook, Chef Val has created holiday dishes for all the holidays year round: Thanksgiving, Christmas Dinner, Christmas Goodies, New Year's Eve, Valentine's Day, Easter, Mother's Day, Memorial Day, Father's Day, Fourth of July, Labor Day, and Halloween. Sharing some of her favorite holiday memories that inspired the recipes in the cookbook, this heartwarming cookbook has 84 recipes, full color pictures, an informative introduction that covers such topics as: protein foods, soy foods, healthy fats, macrobiotics, brown rice syrup, dairy products, nightshade vegetables and the truth about arsenic in brown rice. All the recipe are vegan and feature healthy, whole organic foods. Most recipes are gluten free. Tofu Turkey with Whole Grain Stuffing, Fig Blackberry Sauce, Chocolate Truffles, Mincemeat Pie, Tofu Cheese Ball, Tempeh Pot Pie, Vanilla Cake with Chocolate Frosting, Asparagus Pinto Bean Corn Soup, Portobello Mushroom Burgers, Grilled Peaches in Fig Sauce, Millet Sweet Potato Burgers, Pumpkin Lasagna and Chef Val's famous Whipped Garlic are some of the recipes in the cookbook. Foreword by Marie Oser, best-selling author and executive producer of Veg TV, www.vegtv.com. For links and to contact Chef Val, visit www.macroval.com and Macro Val Food on Face Book.

Valerie Wilson escreveu este livro, não porque é mais experiente ou mais inteligente do que qualquer outra mulher, mas porque ela pensa que hoje, neste exato instante, existem muitas mulheres na mesma situação em que estava quando não encontrou similar publicação para lhe dar suporte. Ela tentou encontrar títulos sobre o assunto nas livrarias do Brasil, mas, na época, não existia nada parecido, então decidiu escrever o primeiro com o propósito de auxiliar alguém que procura por um livro para essa específica tarefa de construir o perfil e desbravar algum site de relacionamentos em busca do seu marido. "Como Descobri Meu Marido Americano Online" é único, para aquelas que, na aflição, em busca de esclarecimentos, fizeram as perguntas que aqui são respondidas. Para todas as almas que anseiam se encontrar como um casal com o desejo real de amor, lealdade, respeito mútuo e afinidades. Para todas que desejam mudar as formas de ver as coisas para que as coisas mudem. O principal motivo que a levou a escrever este livro, foi a idéia de lembrá-la que o amor deve ser um acontecimento feliz e não um acontecimento angustiante. E principalmente, para lembrá-la que o amor deve ser saudável, e não inatingível, irresponsável. O livro é excelente, indispensável a todas as mulheres que desejam alterar padrões de escolher seu par amoroso para ter uma vida feliz amando o outro e a si mesma.

Chef Valerie Wilson, also known as Macro Val, has been in the food industry since 1985. Having lived a vegan, macrobiotic, whole foods lifestyle since 1993, she started teaching cooking classes in 1997 and still teaches in South Eastern Michigan. In 2016 and 2017, Chef Val volunteered to teach kids for the after school program, Bright Futures. She taught all grades from 3rd grade to high school age. Chef Val is a member of The Girls Scouts of America. She volunteers with a local troop and has used the recipes to help the girls earn some of their badges. This is the third cookbook Chef Val has authored and self publishes. Other books by Valerie Wilson, Perceptions in Healthy Cooking Revised Edition and Healthy and Delicious Cooking Spring Season. She hosts her own internet radio show, Real Food with Chef Val. For links to all Chef Val has to offer and to contact her visit www.macroval.com and Macro Val Food, on Face Book. The recipes in this cookbook were all used in her classes with great response from the kids. The recipes are intended to help kids learn how to cook healthy dishes with the assistance of a parent or adult. All the recipes are vegan and use whole food ingredients. The recipes are easy to make and fun for the kids. The 23 recipes included in the cookbook are: Animals made out of Fruit Snacks, Ants on a Log Peanut Butter and Jelly Roll Ups, Peanut Butter and Jelly Lettuce Snack, Smoothies, Tempeh Sticks with Mustard Dipping Sauce, Millet Cubes with Spicy Dipping Sauce, Ranch Dipping Sauce, Tofu Fries, Vegetable Fries, Pot Boiled Brown Rice, Fun Brown Rice Shapes, Brown Rice Stir Fry, Brown Rice Sushi Rolls, Tahini Dipping Sauce, Brown Rice Sushi Balls, Tacos, Buckwheat Pear Pancakes, Mini Pizzas, Zucchini Pizzas, Pasta Primavera, Vegan Marshmallow Treats, Chocolate Peanut Butter Marshmallow Treats, Caramel Corn.

Summer Season, Healthy and Delicious Cooking features recipes using the summer foods according to the Five Transformation Energy. This five transformations is the ancient knowledge of how to live a healthy life, that is close to nature, and eating foods for the seasons. Summer is when we eat lighter energy foods such as quinoa, amaranth and corn, the signature whole grains of summer. There is an informative introduction and glossary in the book to teach you about cooking with summer energy foods. Sections in the cookbook: Whole Grains, Beans Tofu and Tempeh, Soups, Vegetables, and Desserts. Chef Valerie Wilson has been teaching whole foods, vegan cooking classes since 1997 and continues to teach in south eastern Michigan. Chef Val has been in the food industry since 1985. She is a personal chef, teacher, lifestyle consultant, author and radio show host. She specializes in healthy, whole foods, vegan, organic, and macrobiotic cooking. Contact information: www.macroval.com In this Chef Val's fifth cookbook she shares her original recipes using the signature foods and flavors of summer. Recipes: Cubed Millet and Amaranth Salad, Green Goddess Pasta Salad, Creamy Pink Pasta Salad, Quinoa Tempeh Salad with Creamy Dressing, Quinoa Cucumber Corn Salad, Smoky Tempeh Brown Rice Veggie Burger, Tofu Kabobs, Brown Rice Aduki Bean Salad, Three Bean Garlic Salad, Tempeh Sandwiches with Special Sauce, Quinoa Amaranth Red Lentil Soup, Red Lentil and Corn Soup, Summer Brown Rice Soup, Quinoa Asparagus Soup, Creamy Corn Soup, Kidney Bean and Beet Salad, Garlic Green Beans, Cucumber Arame Salad, Spicy Tempeh Lettuce Salad with Ranch Dressing, Mexican Grilled Corn, Grilled Asparagus and Vegetables with Basil Garlic Marinade, Frozen Blueberry Basil Dessert, Fudsicles, Triple Berry Pie, Aquafaba Ice Cream, and Cherry Lime Popsicle.

Perceptions in Healthy Cooking, Revised Edition, is the new version of chef, teacher, author, counselor, and radio show host, Valerie Wilson's first cookbook. Originally published in 2001, Chef Val has updated all the recipes and added 14 new recipes to the cookbook. All the recipes are vegan, macrobiotic, high fiber, low fat, sugar free. and have been updated to include gluten free options. The cookbook contains 118 easy to follow recipes using whole, real food, along with nutritional information, cooking tips, shopping tips and cutting techniques. And Chef Val has included 17 of her original spiritual poems, an informative introduction and a glossary of cooking ingredients. Some of the most popular recipes in the cookbook are: Sweet Potato Salad, Tempeh Burgers, Macaroni and Mochi, Squash Rings, Apple Blueberry Pie and new ones, Breakfast Energy Soup, Mexican Refried Beans, Kale Chips and Pear Pudding. The sections of the cookbook are: Whole Grains. Beans Tofu and Tempeh, Vegetables, Soups and Salads, Breakfast and Beverages, and Desserts.