One Meal for All - Pasqua, Vivienne
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A plant based eating plan to help reduce inflammation, all in one cookbook! One Meal for All: Gluten Free, Dairy Free, Soy Free, Intermittent Fasting and Vegan Love to Cook Book is an all inclusive cookbook that makes meal time positive and focuses on food and meals we can eat together. This idea was created while preparing foods for family and friends. What can I make that they can all eat? At the table were my dairy and gluten free sister, my vegan niece, and my soy-allergy friend. We were people with diverse food needs, enjoying the same delicious meal. One all inclusive cookbook! We…mehr

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Produktbeschreibung
A plant based eating plan to help reduce inflammation, all in one cookbook! One Meal for All: Gluten Free, Dairy Free, Soy Free, Intermittent Fasting and Vegan Love to Cook Book is an all inclusive cookbook that makes meal time positive and focuses on food and meals we can eat together. This idea was created while preparing foods for family and friends. What can I make that they can all eat? At the table were my dairy and gluten free sister, my vegan niece, and my soy-allergy friend. We were people with diverse food needs, enjoying the same delicious meal. One all inclusive cookbook! We ultimately want food that is easy to prepare and tastes great. Most of my recipes stem from my Italian lineage. As a nutritionist, I focus on quality ingredients. This cookbook format is based on two meals per day consisting of 69 recipes: Brunch, Main dish, Sides (Soup, Salad and Vegetables) and Dessert. My initial target audience was my students, the millennial generation. Through research, I discovered the mean age of vegans to be 42, while people of all ages follow some kind of a specific diet program. I then added in the Intermittent fasting regime, as this trend fits in perfectly. Future projected tracking shows the number of people on a "diet" to be on an increase for years to come. Diets are based on eating choices focusing on health and ethical concerns. This is the 2020 dining reality. This cookbook is unique as it addresses a multitude of these concerns.
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Autorenporträt
During my college years, I was offered a prestigious chef internship position at Manhattan's Four Seasons Restaurant. I hold a Master's in Biology and Nutrition. I had a licensed nutrition consultation practice in New York for 25 years. While working and raising 3 children, I continued certifications as a hypnotherapist and restaurant management (at The French Culinary Institute). My goal was to open a restaurant. In 2013, I partnered with Vinoteca Restaurant and Wine Bar in Greenwich, CT. I later moved to Florida and now teach nutrition at Eckerd College and Everglades University. I lead nutrition and health groups at Transformations by the Gulf, a drug and alcohol treatment and rehabilitation program on the beach. I live with my partner Michael in St. Petersburg, FL.