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Perceptions in Healthy Cooking

Healthy and Delicious Cooking - Spring Season

Perceptions in
Healthy Cooking

Softcover, 100 pages


Out Of Stock

Perceptions in Healthy Cooking is the result of over 5 years experience creating and perfecting healthy vegetarian and whole foods dishes. This cookbook features over 110 recipes, cooking tips, glossary of ingredients and to make it truly unique, Val has included some of her original poetry.

The recipes are simple and easy to make, so even the busiest person can enjoy the benefits of eating whole foods. All ingredients can be found at your local health food store and many are now available at grocery stores also. Visit the Food of the Month page to see a recipe straight from the cookbook.


Perceptions in Healthy Cooking is divided into six sections. Each section has an introduction to that category of foods.

The six sections are:

  • Whole Grains
  • Beans, Tofu & Tempeh
  • Vegetables
  • Soups & Salads
  • Breakfast & Beverages
  • Desserts

"I like the soups. They are filled with a variety of vegetables, beans, and grains. They are very tasty and nutritious!"
-- Mary R, Southgate, MI

Perceptions in Healthy Cooking was reviewed by Deborah Adams, BellaOnline Holiday/Seasonal cooking editor. Read the review.

"Good luck with your work. It's one of the best I've seen so far in helping people with health through teaching them one on one for sure. Thanks for that!" -- Deborah Adams

Healthy & Delicious Cooking
Spring Season

Softcover, 76 pages
Full color photos


Available from

*This link takes you to a separate website where you can purchase this cookbook.

Healthy and Delicious Cooking Spring Season is the second cookbook by chef, author, counselor, and radio show host Valerie Wilson. All the recipes are vegan, macrobiotic, high fiber, low fat,and sugar-free. Using real food, that is whole and organic, Val shares over 25 of her original recipes and full color photos in this informative book.

This cookbook features recipes for the spring season, according to the Five Transformations Of Energy. It is based in Oriental philosophy. Ingredients in this cookbook are designed to feed and nurture your liver, gallbladder, and nervous system and highlight the signature flavor for the spring season, sour. These easy to follow recipes feature, whole grains, beans, tofu, tempeh, soups, a wide variety of vegetables, and desserts made brown rice syrup and other natural sweeteners. Also in the book is a personal note from Val, an informative introduction, forward by best-selling author Annette Rochelle Aben, and a glossary of cooking ingredients.


Whole Grains:
Stuffed Collard Greens
Layered Millet
Barley Tofu Casserole
Collard Green Lasagna
Stuffed Portabella Mushrooms
Barley and Bok Choy

Beans, Tofu, and Tempeh:
Spring Medley Tofu Stir Fry
Kale and White Beans
Zucchini Tofu Soufflé
Tempeh Noodle Salad
Aduki Bean and Sauerkraut

Cream Of Asparagus
Lentil Quinoa and Asparagus
Two Lentil Lemon Thyme
Spring Miso
Split Pea and Squash

Romaine Lettuce Stuffed Tofu Dip with Spicy Pine Nuts
Sweet Kale and Sauerkraut
Greens and Cucumbers
Colorful Pressed Salad with Creamy Dressing
Sauerkraut Salad

Chocolate Lime Bars
Lemon Tofu Cheesecake with Blueberry Sauce
Oatmeal Raisin Cookies
Lemon Meringue Pie
Pineapple Carrot Cake with Sucanat Frosting.

© 2009-2016 MacroVal

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