About this item
Veteran cooking instructor Cathy Fisher guides you in preparing delicious meals made from the most health-promoting ingredients on the planet! Her recipes call for 100% plant foods: vegetables, fruits, whole grains, legumes, nuts and seeds, and contain no animal-derived ingredients: meat (beef, pork, fowl, fish, seafood) , eggs, honey, or dairy products (cows milk, cream, butter, cheese, yogurt) . They are also gluten-free and "SOS-free" (made with no added salt, oil, or sugar) .. These are dishes that most of us have been eating all of our lives--theyve just been given a makeover! Although Cathy emphasizes whole foods instead of overly processed foods, flavor is not sacrificed: her recipes simply call for more healthful sources of sodium (salt) , richness (fat) , and sweetness (sugar) .. This is not a complicated gourmet cookbook to be admired on the bookshelf, but rather a "lets make really good food so we can feel and look really good" cookbook filled with recipes you will make on a regular basis, like: potato salad, pesto pasta, minestrone soup, ranch dressing, and carrot cake. . Cathy Fisher is the creator of the recipe blog StraightUpFood.com, and teaches cooking classes at TrueNorth Health Center and the McDougall Program, both located in Santa Rosa, California. Cathy has thrived on a plant-based diet since 1999.
About the Author
Cathy Fisher is the creator of the blog "Straight Up Food," featuring recipes and articles on eating a 100% plant-based diet free of added salt, oil, and sugar. Cathy has been teaching cooking classes in Santa Rosa, California since 2010 at TrueNorth Health Center (founded by Alan Goldhamer, D.C.) and the renowned McDougall Program (founded by John McDougall, M.D.) . She is also a contributor and editor for Health Science, the member magazine for the nonprofit organization, the National Health Association. Cathy's recipes have been featured in the books: "The Campbell Plan" by Thomas Campbell, M.D., co-author of "The China Study"; "Color Me Vegan" by Colleen Patrick-Goudreau; and "Nutrition CHAMPS" by Jill Nussinow, M.S., R.D., and "The Plant-Based Life" by Micaela Cook Karlsen. Cathy's recipes and articles appear on the websites ForksOverKnives.com, Engine2Diet.com, and DrMcDougall.com. Cathy earned degrees in psychology and early childhood education, teaching school and later moving into magazine publishing. Following her corporate career in publishing, she decided to begin working for herself as a writer and editor, and also began working for the McDougall Program, led by plant-based medical expert, Dr. John McDougall. She eventually became a cooking instructor at the program, as well as at TrueNorth Health Center. All of her culinary training is self-taught. Cathy began eating a plant-based diet in 1999 in an effort to relieve her frequent and painful stomach aches due to dairy foods. She is committed to positively affecting the health and welfare of humans, animals, and the environment through her recipes, writing, and teaching.Cathy self-published her first book, the "Straight Up Food" cookbook, in October of 2016, having raised over $68,000 on Kickstarter for its production. Cathy says, "I wanted my cookbook produced in a way that was most helpful to home cooks who were embarking on a totally new way of eating, which can be daunting. This meant a book with lots of color photos throughout, easy recipes, familiar ingredients and dishes, and one that would lay flat when using it." Cathy adds, "I also wanted to experience leading such a grand, creative project. I knew that it would be a long road, but I couldn't imagine doing anything else that would be as exciting and enriching at this point in my professional life. I also felt that my previous years of writing, editing, and working in magazine publishing afforded me a nice skill set from which to create a self-published book of my own. The journey was not easy, but I am so glad I did it, and couldn't be happier with the outcome of my cookbook!"
