Good health begins with what you put in your body. When you eat
better, you feel better. It's that simple. A few short years ago,
Elizabeth Stein could be found in her tiny Manhattan kitchen
searching for a way to make gluten-free and vegan products that
tasted great and weren't overly processed. Working with ingredients
such as chia seeds, flax, hemp, and coconut sugar, Elizabeth
successfully developed recipes that were all-natural, non-GMO,
gluten-free, and diabetes friendly. These recipes helped her form
Purely Elizabeth, an award-winning line of products that can be
found in more than 1,500 stores. Eating Purely is a collection of
Elizabeth's favorite recipes, which she has made for family,
clients, and friends over the years. The recipes are healthy, easy,
and delicious and at times even indulgent. Eating Purely is focused
on cooking with whole foods that are naturally gluten-free,
nutrient rich, free of refined sugar, and mostly vegetable based.
These recipes are centered on Stein's five Eating Purely
Principles, which will leave you feeling healthy and purely
radiant. These principles are: Eat Whole, Clean Foods Focus on
Plants Add in Nutrient-Rich Ingredients Kick Inflammatory Foods to
the Curb and Practice the 80/20 Rule. Eating Purely includes more
than one hundred fun and approachable recipes, ranging from brunch
and salads to vegetarian mains and seasonal menus to celebrate with
family and friends. Throughout Eating Purely, Stein also shares
personal stories on health, exercise, family, entertaining, and
starting her own natural foods company. Interwoven throughout the
book is what Stein calls "the purely scoop" time-saving cooking
tips, benefits of ingredients used, resources for buying foods, and
food and wine pairings. Skyhorse Publishing, along with our Good
Books and Arcade imprints, is proud to publish a broad range of
cookbooks, including books on juicing, grilling, baking, frying,
home brewing and winemaking, slow cookers, and cast iron cooking.
We've been successful with books on gluten-free cooking, vegetarian
and vegan cooking, paleo, raw foods, and more. Our list includes
French cooking, Swedish cooking, Austrian and German cooking, Cajun
cooking, as well as books on jerky, canning and preserving, peanut
butter, meatballs, oil and vinegar, bone broth, and more. While not
every title we publish becomes a New York Times bestseller or a
national bestseller, we are committed to books on subjects that are
sometimes overlooked and to authors whose work might not otherwise
find a home.
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