The Whole Foods Cookbook

Mackey, the co-CEO of Whole Foods Market, along with a team of nutritionists, double down on the benefits of a vegan, oil-free diet over 14 sprawling chapters, offering instruction and motivation along with 120 original recipes from the Sarno brothers (Wicked Healthy). There are lessons on such topics as enhancing flavor through healthful ingredient selection (using dried fruit instead of refined sugar, for instance) and techniques, such as sauteing vegetables in a splash of wine or broth instead of oils, and the proper assembly of “wellness bowls,” which combine greens, grains, fruits, and seasonings into all-in-one meals. Five smoothie options, sans dairy, are provided, as well as a lengthy chapter featuring main dish salads, such as a pad thai with apples, carrots, and kohlrabi cut into matchsticks and mixed with an almond-chile sauce. Pasta is allowed, as long as it is whole grain, and a chapter titled “Family Meals” showcases penne carbonara with cauliflower, intensified with bits of smoked tofu. Beautiful photographs of fruits and veggies in a rainbow of colors enhance this wise and approachable guide to healthy eating. (Oct.)