Contact Val at
val@macroval.com
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Simply Healthy Scrumptious Desserts
Softcover, 82 pages
Full color photos
$19.99
Quote from the forward by author Scott Sayre: "
You occasionally meet someone who is doing exactly what seems most natural
to them, an artist who seems boundlessly creative, a healer who tirelessly
works to reveal healing, or a singer who gets the notes right in such
a way that you could never imagine them otherwise. Enter Chef Valerie
Wilson, a plant-based chef who has put in the time to achieve mastery.
You can see it in her eyes when she talks about cooking. You can read
it in her books, you can sense it when you read what people have experienced
with her. This book reveals all those hours, the care and precision,
no, really the artistry that she has perfected. Each recipe is like
a revelation."
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Chef Val's sixth cookbook features her best dessert recipes.
No refined sugars and no refined flours. All recipes are Vegan, Organic,
Sugar Free, and Whole Foods. Yes, you can have your desserts and be healthy
too!
Some of the scrumptious dessert recipes in this cookbook:
Chocolate Pumpkin Cake,
Sweet Potato Brownies with Aduki Fudge Frosting,
Apple Cake with Pecan Caramel Glaze,
Lemon Meringue Pie,
Chocolate Cream Pie with Cookie Crumb Crust,
Peanut Butter Cream Pie with Chocolate Cookies,
Oat Raspberry Bars, Fig Truffles,
Chocolate Peanut Dulse Candy,
Individual Fruit Kanten with Tofu Whipped Cream,
Candy Nougat Bar Dessert,
Peanut Butter Aquafaba Ice Cream

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Summer Season
Healthy & Delicious Cooking
Softcover, 70 pages
Full color photos
$14.99
Or from Val at a class or event
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Summer Season, Healthy and Delicious Cooking features
recipes using the summer foods according to the Five Transformation Energy
which helps you live according to the nature and the energy of the season.
Summer is when we eat lighter energy foods such as quinoa, amaranth and
corn, the signature whole grains of summer. There is an informative introduction
and glossary in the book to teach you about cooking with summer energy
foods.
Sections in the cookbook:
Whole Grains,
Beans Tofu and Tempeh,
Soups,
Vegetables,
Desserts
In this, Chef Val's fifth cookbook, she shares her original
recipes using the signature foods and flavors of summer.
Recipes:
Cubed Millet and Amaranth Salad,
Green Goddess Pasta Salad,
Creamy Pink Pasta Salad,
Quinoa Tempeh Salad with Creamy Dressing,
Quinoa Cucumber Corn Salad,
Smoky Tempeh Brown Rice Veggie Burger,
Tofu Kabobs,
Brown Rice Aduki Bean Salad,
Three Bean Garlic Salad,
Tempeh Sandwiches with Special Sauce,
Quinoa Amaranth Red Lentil Soup,
Red Lentil and Corn Soup,
Summer Brown Rice Soup,
Quinoa Asparagus Soup,
Creamy Corn Soup,
Kidney Bean and Beet Salad,
Garlic Green Beans,
Cucumber Arame Salad,
Spicy Tempeh Lettuce Salad with Ranch Dressing,
Mexican Grilled Corn,
Grilled Asparagus and Vegetables with Basil Garlic Marinade,
Frozen Blueberry Basil Dessert,
Fudsicles,
Triple Berry Pie,
Aquafaba Ice Cream,
Cherry Lime Popsicle.

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Year Round Healthy
Holiday Dishes
Plant Based Recipes
Soft cover, 147 pages
Full color photos
$26
Or from Val at a class or event
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In this, her fourth cookbook, Chef Val has created holiday
dishes for all the holidays year round:
Thanksgiving
Christmas Dinner
Christmas Goodies
New Years Eve
Valentine's Day
Easter
Mother's Day
Memorial Day
Father's Day
Fourth of July
Labor Day
Halloween
Sharing some of her favorite holiday memories that inspired
the recipes in the cookbook, this heartwarming cookbook has 84 recipes,
full color pictures, an informative introduction that covers such topics
as: protein foods, soy foods, healthy fats, macrobiotics, brown rice
syrup, dairy products, nightshade vegetables and the truth about arsenic
in brown rice. All the recipe are vegan and feature healthy, whole organic
foods. Most recipes are gluten free.
Tofu Turkey with Whole Grain Stuffing,
Fig Blackberry Sauce,
Chocolate Truffles,
Mincemeat Pie,
Tofu Cheese Ball,
Tempeh Pot Pie,
Vanilla Cake with Chocolate Frosting,
Asparagus Pinto Bean Corn Soup,
Portobello Mushroom Burgers,
Grilled Peaches in Fig Sauce,
Millet Sweet Potato Burgers,
Pumpkin Lasagna,
Chef Vals famous Whipped Garlic
These are just some of the recipes in the cookbook.
Foreword by Marie Oser, best-selling author and executive
producer of Veg TV, www.vegtv.com.
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Healthy & Delicious Cooking
Spring Season
Softcover, 76 pages
Full color photos
$12.99
Or from Val at a class or event
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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.
Recipes:
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
Soups:
Cream Of Asparagus
Lentil Quinoa and Asparagus
Two Lentil Lemon Thyme
Spring Miso
Split Pea and Squash
Vegetables:
Romaine Lettuce Stuffed Tofu Dip with Spicy Pine Nuts
Sweet Kale and Sauerkraut
Greens and Cucumbers
Colorful Pressed Salad with Creamy Dressing
Sauerkraut Salad
Desserts:
Chocolate Lime Bars
Lemon Tofu Cheesecake with Blueberry Sauce
Oatmeal Raisin Cookies
Lemon Meringue Pie
Pineapple Carrot Cake with Sucanat Frosting.

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Vegan Cooking With Kids
Fun Recipes For Children
Softcover, 46 pages
Full color photos
$12.27
Or from Val at a class or event
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Vegan Cooking with Kids, Fun Recipes for Children is
Chef Val's third cookbook.
In 2016 and 2017, Chef Val volunteered to teach kids for
the after school program, Bright Futures. She taught all grades
from 3rd grade to high school age. Chef Val is a member of The Girls Scouts
of America. She volunteers with a local troop and has used the recipes
to help the girls earn some of their badges. The recipes in this cookbook
were all used in her classes with great response from the kids. The recipes
are intended to help kids learn how to cook healthy dishes with the assistance
of a parent or adult. All the recipes are vegan and use whole food ingredients.
The recipes are easy to make and fun for the kids.
The 23 recipes included in the cookbook are:
Animals made out of Fruit Snacks,
Ants on a Log
Peanut Butter and Jelly Roll Ups,
Peanut Butter and Jelly Lettuce Snack,
Smoothies,
Tempeh Sticks with Mustard Dipping Sauce,
Millet Cubes with Spicy Dipping Sauce,
Ranch Dipping Sauce,
Tofu Fries,
Vegetable Fries,
Pot Boiled Brown Rice,
Fun Brown Rice Shapes,
Brown Rice Stir Fry,
Brown Rice Sushi Rolls,
Tahini Dipping Sauce,
Brown Rice Sushi Balls,
Tacos,
Buckwheat Pear Pancakes,
Mini Pizzas,
Zucchini Pizzas,
Pasta Primavera,
Vegan Marshmallow Treats,
Chocolate Peanut Butter Marshmallow Treats,
Caramel Corn.

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Perceptions in
Healthy Cooking
Revised Edition
Soft Cover, 132 pages, B&W Photos
$18.87
Or from Val at a class or event
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Perceptions
in Healthy Cooking, Revised Edition, is the new version of chef,
teacher, author, counselor, and radio show host, Valerie Wilson's first
cookbook. Originally published in 2001, Chef Val has updated all the
recipes and added 14 new recipes to the cookbook. All the recipes are
vegan, macrobiotic, high fiber, low fat, sugar free. and have been updated
to include gluten free options. The cookbook contains 118 easy to follow
recipes using whole, real food, along with nutritional information,
cooking tips, shopping tips, and cutting techniques.
And
Chef Val has included 17 of her original spiritual poems, an informative
introduction, and a glossary of cooking ingredients. Some of the most
popular recipes in the cookbook are: Sweet Potato Salad, Tempeh Burgers,
Macaroni and Mochi, Squash Rings, Apple Blueberry Pie and new ones,
Breakfast Energy Soup, Mexican Refried Beans, Kale Chips and Pear Pudding.
The sections of the cookbook are: Whole Grains. Beans Tofu and Tempeh,
Vegetables, Soups and Salads, Breakfast and Beverages, and Desserts.
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.
"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
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