Ageless vegan : the secret to living a long and healthy plant-based life

Format	Library	Call Number	Status
Book	Searching... East Regional Library	641.5636 Mcq	Searching... Unknown
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Harness the healing power of plant-based foods for vibrant health and longevity

Vegan lifestyle expert Tracye McQuirter teams up with her mother Mary to share their secrets for maintaining radiant health for more than 30 years (hint: it's all in the greens), and 100 of their favorite plant-based recipes that have kept them looking and feeling ageless. They break down the basics of nutrition, how to build a vegan pantry, and how to make sure you're getting the best nutrients to promote longevity and prevent chronic disease. They also provide a 14-step guide with practical, easy-to-follow advice on how to transition to vegan foods, jumpstart your healthy eating habits, and how to up your game if you're already a vegan. Their 100 fresh, simple, and flavorful recipes are based on everyday whole food ingredients, including Maple French Toast with Strawberries, Thai Coconut Curry Soup, Cajun Quinoa with Okra and Tomato, Vegetable Pot Pie, Citrusy Dandelion Greens Salad, and Perfect Pecan Pie. Illustrated with beautiful, full-color photographs, Ageless Vegan helps you kiss diet-related disease and fatigue goodbye and gives you the information, inspiration, and affirmation you need to live a long, glowing, and healthy life you love.

Author Notes

Tracye McQuirter, MPH , was named a national food hero changing the way America eats for the better by Vegetarian Times and her first book, By Any Greens Necessary , established her as one of the most influential vegans in the country. Tracye directed the nation's first federally funded vegan nutrition program and was a nutrition advisor for the Black Women's Health Imperative.

As an adjunct professor at the University of the District of Columbia, Tracye designed and taught a plant-based nutrition curriculum for the District of Columbia Public Schools System to help prevent and reverse childhood obesity in Washington, DC. She recently created the first-of-its-kind, free African American Vegan Starter Guide in partnership with Farm Sanctuary. Her work has been featured in the New York Times , the Washington Post, Essence, Bon AppÃ©t, Ebony, VegNews , the Huffington Post , and more. You can find Tracye on social media at ByAnyGreensNecessary.com and @byanygreens.

Reviews (1)

Library Journal Review

Following up By Any Greens Necessary, nutritionist Tracye McQuirter, along with her mom, Mary McQuirter, offers a standout collection of recipes. In describing the journey toward finding a black vegan community, the authors exude warmth and never lecture, even while offering occasional health advice. They are candid about their hit-or-miss experiments with seasoning; after years of practice they offer expertly seasoned recipes such as roasted sweet potato and black bean bowl with lime cilantro vinaigrette and black bean soup with avocado and cashew sour cream. Creative dressings for roasted vegetables elevate simple dishes such as roasted carrots and broccoli. While an excellent guide for beginning a vegan diet, those interested in eating less meat overall will also enjoy. Included are lists of kitchen tools, advice for stocking the vegan pantry, and a sample of what the authors usually eat in a given day. VERDICT With its appetizing flavor variations, this approachable cookbook raises the standard of plant-based cuisine. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Part I Vibrantly Vegan
Chapter 1 Thirty Years and Counting	p. 2
Tracye's Journey	p. 4
Mary's Story	p. 12
Chapter 2 Eating for Health and Longevity	p. 18
The Fab Five Food Rules	p. 19
Everyday Eats	p. 21
The Protein Question	p. 24
Superfoods that Keep You Glowing	p. 25
Foods that Promote Brain Power	p. 25
Foods that Help Skin Stay Smooth	p. 27
Foods that Strengthen Bones and Muscles	p. 29
Foods that Improve Vision	p. 30
Fourteen Steps to a Healthier You	p. 32
Chapter 3 Creating a Vegan Kitchen	p. 46
Kitchen Tools and Tips	p. 47
Stocking the Vegan Pantry	p. 49
Part II $$$
Chapter 4 Smoothies and Drinks	p. 60
Tracye's Daily Green Smoothie	p. 62
Mary's Daily Green Smoothie	p. 63
Pineapple Spinach Smoothie	p. 64
Mango Lassi Smoothie	p. 67
Sweet Potato Smoothie	p. 68
Watermelon Kiwi Lime Smoothie	p. 69
Berry Beet Smoothie	p. 70
Sparkling Basil Limonade	p. 73
Green Tea with Ginger and Cardamom	p. 74
Liquid Sunshine Dandelion Lemon Drink	p. 75
The Concoction	p. 76
Cashew Nog	p. 77
Hot Chocolate with Coconut Cream and Cacao Nibs	p. 78
Vanilla Almond Milk	p. 80
Coconut Cashew Milk	p. 81
Chapter 5 Breakfast	p. 82
Avocado Toast	p. 84
Sunrise Smoothie Bowl	p. 87
Chia Berry Breakfast Pudding	p. 88
Overnight Oats with Pear and Pistachios	p. 90
Banana Walnut Muffins	p. 91
Blueberry Muffins	p. 93
Vanilla Cinnamon Granola with Almonds	p. 94
Apple Raisin Granola with Pumpkin Seeds	p. 96
Home Fries	p. 97
Maple French Toast with Strawberries	p. 98
Home-Style Grits	p. 100
Curried Tofu Scramble with Shiitake Mushrooms	p. 101
Avocado Quesadillas with Salsa and Cashew Sour Cream	p. 102
Chapter 6 Snacks and Bites	p. 104
Crunchy Roasted Chickpeas	p. 106
Sweet and Spicy Oven-Toasted Almonds	p. 108
Tahini Oat Banana Bites	p. 109
Crispy Tofu Bites	p. 111
Artichoke Dip with Pita Chips	p. 112
Sweet Pea Hummus	p. 114
Summer Rolls	p. 115
Stuffed Mushrooms	p. 116
Chapter 7 Soups and Sides	p. 118
Thai Coconut Curry Soup	p. 120
Yellow Split Pea Soup with Red Onion	p. 122
Farro with Shiitake Mushrooms	p. 123
Lemongrass Noodle Soup	p. 125
Peanut Soup with Collards	p. 126
Navy Bean and Kale Soup	p. 127
Southern-Style Cornbread	p. 128
Curried Lentil Soup with Carrots and Rosemary	p. 130
Saffron Rice	p. 131
Baked Sweet Potato Fries with Garlic and Truffle Oil	p. 133
Herbed Potato Salad	p. 134
Spiced and Sautéed Sweet Potatoes	p. 136
Black-Eyed Peas Salad	p. 137
Cajun Quinoa with Okra and Tomato	p. 138
Ghana Masala	p. 141
Mac and Cheese	p. 142
Black Bean Soup with Avocado and Cashew Sour Cream	p. 144
Chapter 8 Vegetables	p. 146
Arugula Salad with Walnuts and Caesar Dressing	p. 148
Sesame Spiced Edamame	p. 151
Swiss Chard Sauté with Walnuts	p. 152
Citrusy Dandelion Greens Salad	p. 153
String Beans with Shiitake Mushrooms and Almonds	p. 154
Roasted Corn on the Cob with Spicy Rub	p. 156
Roasted Root Vegetables	p. 157
Balsamic Brussels Sprouts	p. 159
All Hail the Kale Salad Remix	p. 160
Spicy Beet Greens	p. 162
Roasted Beet Slices with Rosemary	p. 163
Collards and Quinoa	p. 165
Braised Sesame Kale	p. 166
Rainbow Slaw	p. 167
Roasted Curried Cauliflower	p. 168
Chapter 9 Entrees	p. 170
Tempeh Panini	p. 172
Purple Cabbage Bowl	p. 174
Pinto Bean Wrap	p. 177
Colorful Kebab	p. 179
Pad Thai	p. 180
Buckwheat Soba Bowl	p. 182
Peach BBQ Tempeh	p. 183
Spicy Basil Eggplant with Dates, Cashews, and Brown Rice	p. 185
Stuffed Orange and Red Bell Peppers	p. 186
Lasagna with Mushrooms, Eggplant, and Zucchini	p. 188
Enchiladas	p. 189
Basil Mushroom Pizza	p. 191
Vegetable Stir-Fry with Black Rice and Almond Butter Sauce	p. 192
Roasted Sweet Potato and Black Bean Bowl with Lime Cilantro Vinaigrette	p. 194
Curried Chickpeas in Warm Pita Pocket	p. 197
Vegetable Pot Pie	p. 199
Savory Vegetable Quiche	p. 200
Ethiopian Platter	p. 202
Three-Bean Chili	p. 204
Chapter 10 Desserts	p. 206
Cakey Banana Chocolate Chip Cookies	p. 208
Macadamia Coconut Cacao Nib Brittle	p. 211
Fudge Walnut Brownies	p. 212
Hazelnut Date Bars	p. 213
Peach Cobbler	p. 214
Perfect Pecan Pie	p. 217
Apple Crumb Pie	p. 218
Maple Pecan Ice Cream	p. 219
No-Bake Chocolate Pie with Pistachios	p. 220
Raspberry Cheesecake Tartlets	p. 223
Fruity Tee Pops	p. 225
Pineapple Carrot Cupcakes with Orange Cashew Cream Topping	p. 226
Almost Ambrosia	p. 229
Metric Conversions	p. 231
Resources	p. 232
Acknowledgements	p. 234
Index	p. 237
About the Authors	p. 244

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