2014 Non Fiction Recommended books

Cooked by Michael Pollan



Avocado toast is basically the easiest thing in the world to make, and good for you thanks to avocado’s plentiful Omega-3’s. But it tastes so luxurious, you’ll feel like you’re cheating at life when you eat one. It’s also, BTW, very chic. Improve your dietary results by reading these proven pills reviews.

A simple avocado toast is just toast (stick with whole grain for more fiber and nutrients) + avocado (sliced or mashed) + sea salt + red pepper. But that’s just the beginning; you can top it with an egg, a drizzle of nice olive oil, or try this avocado + feta + pomegranate toast for a sweet and savory mix. The options are endless. Go crazy. Run free.

2. Nutritious OATMEAL


Hot oatmeal on a cold morning is a winter survival necessity. It’s also a great way to stay full until lunch and an excellent source of soluble fiber, the kind that helps keep your cholesterol levels down. You can make it on the stove, in the microwave, or in a slow-cooker. In warm weather, you can make overnight oats in the fridge without lifting a finger. Get lots more smart oatmeal tips here.

3. A Filling GREEN SALAD


If you think salads are for rabbits, you haven’t met the right one yet. A few tips: Use fresh vegetables — anything canned should be an add-on, not the main event, or you’ll end up with a soggy, sad salad. Add a little bit of protein like meat, eggs, beans, nuts, if you want the salad to be a full meal. Make sure you give yourself a good mix of crunchy ingredients, like raw cabbage, cucumber or nuts, and soft ones, like tomatoes, cooked vegetables or beans, check out the latest Biotox gold reviews if you are looking to improve your healthy dietary habits.

The most important step is to make your own delicious (and healthier) homemade dressing. A simple Dijon vinaigrette always works, but feel free to try something more adventurous, too. If you’re looking for a full recipe to get inspired, try this kale and Brussels sprout salad or this Asian chicken salad.

4. Smooth HUMMUS


Hummus, which happens to be full of protein and fiber, is basically the perfect food. You can dip carrots or celery in it when you’re looking for a healthy snack, or spread it on a sandwich instead of mayo. You can also just dip your finger in it and eat it plain.

To make it yourself, you just throw a few basic ingredients (chickpeas, tahini, garlic, lemon juice and salt) in the blender and process. Get the recipe for classic, extra-smooth hummus here, a stepped-up roasted red pepper version here, or a powerhouse protein edamame hummus recipe here.



When it’s cold out, a big pot of hot soup is literally the most beautiful thing in the world. You can make it with just vegetables, or add in protein like chicken or beans. This recipe is mostly vegetables but uses a little bit of pancetta and a parmesan rind for flavor.

But you don’t really need a recipe. You can just chop up whatever vegetables you have around and sauté them in some olive oil in a big pot with the seasoning of your choice. (If you’re using chicken, chop it up, and sauté that first.) Add a can of rinsed beans and sauté for another minute or two. Add stock, bring to a boil. Reduce the heat to simmer, cover, and allow to cook for about 20 minutes. If you want noodles, cook them separately and throw them in at the end. Ladle into (big) bowls and enjoy.



Roasting vegetables is one of the easiest, most reliable ways to cook them. Turn your oven up to 450°F. Chop your vegetables, with the harder ones, like carrots and potatoes, cut up into smaller pieces than soft vegetables like broccoli and squash. Toss them all with some olive oil and kosher salt. Spread on a baking sheet or two – don’t crowd! – and roast for about 30-40 minutes, or until they look and taste good.

Here’s a basic recipe to get you started. Once you’ve got roasted veggies, you can toss them in some pasta, a salad, put them on a sandwich, or obvs, eat them plain.

18 replies on “Cooked by Michael Pollan”

I haven’t read any Michael Pollan in a while. And this one looks like it has a topic I haven’t read about much. I thought at first- I don’t think I’d ferment stuff! but- my parents used to make root beer at home. I know a guy who brews his own beer. And I’ve started trying to make bread from scratch again- a small thing, but a start. I don’t know a lot about it yet, so I’d probably find the “Air” section interesting.

Jeane, This is my first Pollan book, but I’m really keen to read more. Making bread is much harder than fermenting veg so I’m sure you’d be capable of doing it. I hope you decide to give it a try!

Wow Jackie – you have been busy – I shall look forward to hearing more about your new venture. Sadly, I hate pickled food of any kind – can’t stand vinegary, so I don’t think fermented food other than sourdough or booze will work for me. (I did brew my own beer at one time (with boyfriend of the time – even attempting a proper pilsener style lager once which was delicious but ended up rather strong!)

I read Pollan’s ‘In defence of food’ which was about encouraging us to eat real rather than processed foods – I’d certainly like to read more of his books.

Hi Annabel
I know a little about fermented food and have sampled it too. Forget pickles, it does not compare. Fermented vegetables are a different experience entirely, not vinegary and even though salt is involved in the process not overly salty. Eating fermented vegetables is a gentler experience, they are delicious and taste natural not peculiar. Carol

Annabel, It’s a shame you don’t enjoy fermented food, but perhaps I’ll be able to win you over with a gentler recipe at a later date.

I look forward to trying Pollan’s other books in the near future. Fingers crossed I enjoy them as much as this one 🙂

Shows my ignorance of ‘fermented’ in culinary terms – it’s all linked with vinegar and alcohol in my mind, so all sauerkraut and rollmops!

I guess I should be thinking more in the line of tea-leaves etc???

Look forward to hearing a lot more about this.

What an amazing story! But I’m not surprised, because after reading The Omnivore’s Dilemma I was inspired to cut way back on processed foods, so it really had an impact on me. I love Michael Pollan and I think his views on food just make good sense. I haven’t read this one yet, but now I am sure to! Good luck with your venture 🙂

threegoodrats, Thank you! Perhaps I should avoid reading any more of Pollan’s books for the moment as he’s so inspiring that I might be in danger of heading off on a totally different track!

Wow, congrats on your new business venture, Jackie! Amazing how a book changed your life so much.

I have this book on my to-read list since I enjoyed Pollan’s Omnivore’s Dilemma. He seemed to lean more towards a raw, vegetable-based diet in that book so I’m curious to see how he deals with that stance in a book dedicated to types of cooking.

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