Tuesday, May 3, 2016

Lab Girl by Hope Jahren

Lab Girl
by Hope Jahren

Hardcover,304 pages
Publisher: Knopf Canada

I loved every inch of this book! Fresh, candid, fascinating... green. As in plants.
Hope deftly weaves a personal memoir of her journey as a scientist with her subject of choice - geobiology.

If that sounds in any way dry, it is far from it.

Hope's struggles with a male-dominated profession and looming mental illness are portrayed with heart and humour.

Her portrayal of the world of plants and soil is an adventure for even the slickest of city-dwellers.

You will see the natural world and mental illness in a new way.


From the Back Flap:

An illuminating debut memoir of a woman in science; a moving portrait of a long-time collaboration, in work and in life; and a stunningly fresh look at plants that will forever change how you see and think about the natural world.


Acclaimed scientist Hope Jahren has built three laboratories in which she's studied trees, flowers, seeds, and soil. Her first book might have been a revelatory treatise on plant life. Lab Girl is that, but it is also so much more. Because in it, Jahren also shares with us her inspiring life story, in prose that takes your breath away.


Lab Girl is a book about work, about love, and about the mountains that can be moved when those two things come together. It is told through Jahren's remarkable stories: about the things she's discovered in her lab, as well as how she got there; about her childhood--hours of unfettered play in her father's laboratory; about how she found a sanctuary in science, and learned to perform lab work "with both the heart and the hands"; about a brilliant and wounded man named Bill, who became her loyal colleague and best friend; about their adventurous, sometimes rogue research trips, which take them from the Midwest all across the United States and over the Atlantic, from the ever-light skies of the North Pole to tropical Hawaii; and about her constant striving to do and be the best she could, never allowing personal or professional obstacles to cloud her dedication to her work.



     Jahren's insights on nature enliven every page of this book. Lab Girl allows us to see with clear eyes the beautiful, sophisticated mechanisms within every leaf, blade of grass, and flower petal, and also the power within ourselves to face--with bravery and conviction--life's ultimate challenge: discovering who you are.


HOPE JAHREN has received three Fulbright Awards in geobiology and is one of four scientists, and the only woman, to have been awarded both of the Young Investigator Medals given in the earth sciences. Named by Popular Science in 2005 as one of the “Brilliant 10” young scientists, she has taught and pursued independent research at universities around the country, most recently as a tenured professor at the University of Hawai’i at Mānoa in Honolulu.

hopejahrensurecanwrite.com

jahrenlab.com

Tuesday, April 26, 2016

The Complete Art & Science of Sausage Making

The Complete Art & Science 
of Sausage Making
150 Healthy Homemade Recipes 
from Chorizo to Hot Dogs
By Tonia Reinhard 
with Brendan Reinhard, Brent Mitchell
Trade Paperback, 272 pages

Yes, you read that correctly. Healthy and homemade.... Sausages! Sausages to be proud of and feel good about. No guilt sausages. No mystery ingredients.

Sausages of every kind, from all over the world. Fresh, smoked, fermented, cooked... you name it. Even vegetarian sausage. And would you believe vegan? Yes! Vegan sausages.

This book gives you the tools, the know how, and the courage to get started on your own sausage making. I'm getting hungry just thinking about it. Sausage anyone?

From the Back Flap:

Make delicious, succulent sausage at home.

Learn the secrets of making tempting homemade sausage in your home kitchen with Tonia’s easy-to- follow, mouth-watering recipes. Making sausages is an ancient art that has made a huge comeback in recent years, and while there is a science to making sausages, Tonia takes all the guesswork out of it, making it a fun, safe and exciting project for your home kitchen. She provides all the information you need to get started — from details about the right tools and equipment to an explanation of just how healthy sausages can be when you use the right ingredients and seasonings.

There’s an extraordinary variety of recipes that are influenced by sausages from all over the world and that feature a wide range of flavors, from classics like pork, beef, lamb, chicken and turkey to more adventurous options like wild game and fish — and even vegetarian and vegan sausages.

Tonia also makes meal planning easy, suggesting pairings for your sausages to showcase your efforts.


Green Chorizo

Green chorizo hails from Toluca, Mexico, and has a truly unique color and flavor profile. Its deep green color makes a stark contrast to the more common Mexican chorizo, which is a deep reddish color. The inclusion of leafy greens and herbs makes it a nutrient-packed entrée sausage that goes well with any meal.

Tips
You can use 1⁄2 cup (125 mL) frozen spinach instead of fresh, but first let it thaw completely, then press out excess liquid.
If you use your hands to mix the ground meat, have a bowl of water nearby in which to dip your fingers. This will help keep them from getting too sticky.

Health Facts
Spinach has moved well beyond being the favorite food of a cartoon sailor. It is rich in several essential nutrients, as well as the phytonutrient betaine, which has cardioprotective effects.

•    Blender
1⁄4 cup    water    60 mL
3 oz    flat-leaf spinach, trimmed    90 g
2    serrano chile peppers, seeded and minced      2
1⁄2 cup    packed fresh cilantro leaves    125 mL
1⁄2 cup    packed fresh parsley leaves    125 mL
3 tbsp    green pumpkin seeds (pepitas)    45 mL
1 tbsp    minced fresh oregano    15 mL
2 tsp    garlic powder    10 mL
2 tsp    kosher salt    10 mL
11⁄2 tsp    freshly cracked black pepper    7 mL
1⁄2 tsp     ground cumin    2 mL
1⁄4 cup    cold water    60 mL
2 lbs    trimmed boneless pork shoulder     blade roast, chilled  1 kg 

4 to 5 feet    32/35 mm hog casing, soaked     120 to
 150 cm

1.    In a large saucepan, bring water to a boil over medium-high heat. Add spinach and boil for 15 seconds or until wilted. Drain and squeeze out liquid, then let cool completely.

2.    In blender, combine spinach, chiles, cilantro, parsley, pumpkin seeds, oregano, garlic powder, salt, pepper, cumin and cold water; purée until smooth. Set aside.

3.    Cut pork into pieces small enough to fit in the throat of your grinder. Using the coarse grinder plate, grind pork into a large bowl or stand mixer bowl.

4.    Add spinach purée to the ground pork. Using your hands or the stand mixer paddle attachment, mix until purée is evenly distributed, white strands appear in the mixture and a handful of the mixture holds together.

5.    In a small skillet, over medium-high heat, sauté a small amount of the sausage mixture until no longer pink. Taste the sample, then adjust seasonings as desired.

6.    Stuff sausage mixture into prepared casing. Twist into 8 links, each about 6 inches (15 cm) in length.

Makes 
8 sausages


Courtesy of The Complete Art & Science of Sausage Making by Tonia Reinhard, Brendan Reinhard & Brent Mitchell © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.


Tonia Reinhard is the Director of the Coordinated Program in Dietetics and a Senior Lecturer at Wayne State University in Detroit, Michigan. She is also the Course Director for Clinical Nutrition at the School of Medicine at Wayne State and Adjunct Faculty in nutrition at the University of Detroit Mercy School of Dentistry, and she is a Fellow of the Academy of Nutrition and Dietetics. Tonia has served on the Governor’s Expert Committee on Childhood Obesity and is a past President of the Michigan Academy of Nutrition and Dietetics.

Tonia has worked as a clinical dietitian and done outpatient counseling in hospital and physicians’ offices. Her previous positions include Manager of Clinical Nutrition at Crittenton Hospital and Director of the MSU Expanded Nutrition Education Program in Macomb.

Tonia has authored several publications ranging from technical papers to articles for dietitians, various health care practitioners, and consumers, as well as five books. In addition to publications, Tonia presented lectures to many diverse groups including dietitians, nurses, teachers, physical therapists, medical students, dental students, industry trade groups and community groups from Virginia to Kuala Lumpur, Malaysia. The topics have included nutrition care process, nutrition and disease, nutrition in childhood, vitamins and health, and gastrointestinal disease and nutrition. Tonia resides in Washington, MI.

Friday, April 22, 2016

Made with Love: More than 100 Delicious, Gluten-Free, Plant-Based Recipes for the Sweet and Savory Moments in Life

Made with Love
More than 100 Delicious, Gluten-Free, Plant-Based Recipes for the Sweet and Savory Moments in Life
by Kelly Childs & Erinn Weatherbie
Paperback, 216 pages
Publisher: Appetite by Random House

Vegan and gluten-free. Does that mean that your life and diet are limited? Not according to Made with Love!

These gals have a ball whipping up delicious dishes and sensuous desserts and pass the enthusiasm on to their readers.

If you are interested in a more plant-based diet, these gals, a mother-daughter team, make the journey friendly, fun, and easy.

They share theirs stories and encourage you to create your own.


From the Back Flap:

The mother-daughter team behind the fabulously successful, award-winning Kelly's Bake Shoppe and Lettuce Love Café share their recipes for healthy, plant-based baking and cooking.

In Made with Love you will discover delicious, accessible, plant-based recipes for every meal and moment of the day. The recipes come from Kelly and Erinn, the mother and daughter duo behind Kelly's Bake Shoppe and Lettuce Love Cafe. With more than 100 recipes for award-winning baked goods and savory favorites, Made With Love has something for everyone! From Chocolate Monkey Pancakes for breakfast, to Cumin-scented Corn Bread and Eggless Quiche for lunch; to Banana Butterscotch Loaf and Lemon Scones as your afternoon treat, or classic Chocolate Cake and Dulce de Leche Cupcakes for special occassions.

     As you leaf through the pages of this book it's as if you're walking through the door of Kelly and Erinn's beautiful bakery...and then leaving with all of their secrets! Kelly and Erinn share the story behind their decision to eat a plant-based diet, including the health benefits and the basics you need to get started. Their recipes are super-simple, and all the ingredients are readily available in regular grocery stores. Their recipes are vegan and gluten-free, using natural, plant-based ingredients, so that even those with extreme food intolerances can make their decadent baking and delicious meals at home.

     Kelly and Erinn are stars on the rise: gorgeous, healthy, successful entrepreneurs who always live up to their commitment to "Bake You Happy!". You will love this cookbook, filled with easy-to-prepare, healthy recipes, suitable for everyone.

ERINN WEATHERBIE and KELLY CHILDS are the co-owners of Kelly's Bake Shoppe and Lettuce Love Cafe in Burlington, ON. They opened their shop motivated by the desire to create mouth-watering baked goods but with healthy, guilt-free ingredients. Now, thousands flock to this delicious haven on a weekly basis to devour their cupcakes, cookies, cakes and much more. Visit Kelly and Erinn at www.kellysxo.com

Tuesday, April 19, 2016

The Happiness Equation

The Happiness Equation
Want Nothing + Do Anything = Have Everything
by Neil Pasricha

Hardcover, 320 pages
Publisher: G.P. Putnam's Sons

What’s the formula for a happy life?

Happiness seems like an easy concept, but generally speaking... it is hard to find and even harder to maintain.

Neil has a formula. Starting with - Be Happy First!

Don't wait to be happy. Don't tell yourself what you have to accomplish in order to be happy. You have all the tools now. Very little assembly required.


From the Back Flap:

Neil Pasricha is a Harvard MBA, a Walmart executive, a New York Times–bestselling author, and a husband and dad. After selling more than a million copies of his Book of Awesome series, he now shifts his focus from observation to application.

In The Happiness Equation, Pasricha illustrates how to want nothing, do anything, and have everything. If that sounds like a contradiction, you simply haven’t unlocked the 9 Secrets to Happiness.

Each secret takes a common ideal, flips it on its head, and casts it in a completely new light. Pasricha then goes a step further by providing step-by-step guidelines and hand-drawn scribbles that illustrate exactly how to apply each secret to live a happier life today.

Controversial? Maybe. Counterintuitive? Definitely.

The Happiness Equation will teach you such principles as:
· Why success doesn’t lead to happiness
· How to make more money than a Harvard MBA
· Why multitasking is a myth
· How eliminating options leads to more choice

The Happiness Equation is a book that will change how you think about everything—your time, your career, your relationships, your family, and, ultimately, of course, your happiness.

Neil Pasricha is the author of #1 international bestseller The Book of Awesome and the creator of the "1000 Awesome Things" website which has received nearly 20 million hits, averages 45,000 views a day, and has won two Webby Awards.