Healthy food doesn't have to be boring! In this cookbook, Lisa Turner adapts macrobiotic principles to the way we cook today, and turns healthy eating into a sensory delight. From Shrimp with Cilantro Walnut Pesto to Berry Peach Tart, you will find a wealth of creative recipes for every course of a "mostly macro" meal.
Lisa Turner has been researching and writing about nutrition, and cooking great meals, for more than 20 years. She has written five books on health and nutrition, and her monthly food columns are featured in several national magazines. Lisa has appeared on national and local television and radio shows, teaches cooking classes at Whole Foods Market and Culinary School of the Rockies, and has lectured on health and nutrition across the country. She is also a co-founder of Boulder Organic Foods company in Boulder, Colorado.
"Macrobiotics for the 21st century . . . simple, practical, and delicious! It belongs on the bookshelf of every cook who recognizes the connection between what we eat and how we feel."
– Melanie Melia, macrobiotic chef and owner of Rising Tide Natural Foods Market
"Author Lisa Turner sets out to 'take the best of macrobiotic principles and adapt them to a Western lifestyle and sense of taste, with fast, simple, and delicious dishes.' She includes sections on stocking the kitchen, cutting and cooking techniques, eating out and entertaining, and a month of meal plans. Her appealing recipes don't leave out breakfasts or desserts."
– Meredith McCarty, American Macrobiotic Cuisine
"Mostly Macro blends nutritional information with mouth-watering recipes. It not only demonstrates the there's more to macrobiotics than brown rice, it's also a wonderful collection of vegetarian recipes. Make your meals "mostly macro" for a healthy approach to delicious food."
– Vegetarian Gourmet
"A macrobiotic diet can be a powerful prescription for health and Lisa Turner's new book makes it simple. This is a practical guide that anyone can follow and benefit from."
– Neal D. Barnard, M.D., founder/president of Physicians Committee for Responsible Medicine, and one o
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