New Cookbook: Nourished

      40 Comments on New Cookbook: Nourished

I regularly receive emails and comments asking where to find good low-carb recipes.  I always mention that I like the cookbooks by Dana Carpender and Judy Barnes Baker the best.  We use them all the time.  (Judy’s moussaka recipe is one of my all-time favorites.)

So I was pleased to receive a copy of Judy Barnes Baker’s newest cookbook Nourished: a Cookbook for Health, Weight Loss and Metabolic Balance earlier this week.  For those of you who don’t know, this is the cookbook Judy originally pitched to the American Diabetes Association.  For awhile, they were on board … then backed out.  Can’t say I’m surprised.  They just can’t admit their dietary advice is wrong.

The book includes an opening section that explains the science of why low-carb diets are the best choice (especially for diabetics) with short chapters written by Dr. Mary Vernon, Jacqueline Eberstein (who worked with Dr. Atkins for decades as his nurse) and Dr. Richard Feinman.

But you already know that stuff.  You’ll want this book for the recipes.  Here are just a few examples of the hundreds you’ll find in the book:

  • Corned Beef Hash with Poached Eggs
  • Peanut and Chicken Soup
  • Creole Gumbo
  • Strawberry Rhubarb Parfait
  • Sautéed Cabbage
  • Barbecued Ribs
  • Herb Roasted Olives

If you think a low-carb diet is boring, it just means you don’t have enough good recipes on hand.

To celebrate the release of the book, Judy is running a prize-giveaway contest on her Carb Wars blog.  Here’s the link.

Herb Roasted Olives … mmmm…

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40 thoughts on “New Cookbook: Nourished

  1. Matt Eggleston

    No fair! I can’t get mine for another 10 days!

    A certain goofy blogger has referred to me as a member of the “low-carb Taliban.” I guess that means I’ve got insider connections. It also means I round up and beat people who eat sugar.

    Reply
  2. Eman Aly

    This is awesome. I think that’s the hardest part is trying to stay creative with low-carb recipes. I’m so glad I came across the movie and this blog. I’m really happy with the results I got with a low-carb diet. And I was happy to see Sally Fallon and Mary Enig in the film as well. Their works, along with FatHead changed my life. I hope you can swing by our restaurant. We’ve made a zero carb pizza crust and we want to share it with the world. Sorry for the shameless self-promotion. But we are so happy that pizza can be healthy 🙂

    Shameless self-promotion is allowed. If I’m ever near Hoffman Estates, I’ll swing by.

    Reply
  3. Matt Eggleston

    No fair! I can’t get mine for another 10 days!

    A certain goofy blogger has referred to me as a member of the “low-carb Taliban.” I guess that means I’ve got insider connections. It also means I round up and beat people who eat sugar.

    Reply
  4. Eman Aly

    This is awesome. I think that’s the hardest part is trying to stay creative with low-carb recipes. I’m so glad I came across the movie and this blog. I’m really happy with the results I got with a low-carb diet. And I was happy to see Sally Fallon and Mary Enig in the film as well. Their works, along with FatHead changed my life. I hope you can swing by our restaurant. We’ve made a zero carb pizza crust and we want to share it with the world. Sorry for the shameless self-promotion. But we are so happy that pizza can be healthy 🙂

    Shameless self-promotion is allowed. If I’m ever near Hoffman Estates, I’ll swing by.

    Reply
  5. Bex

    Another one for the wishlist…looks like a massive internet order soon -if I’m lucky, I can find one paleo/prima/low carb cookbook in a bookshop……

    Reply
  6. Bex

    Another one for the wishlist…looks like a massive internet order soon -if I’m lucky, I can find one paleo/prima/low carb cookbook in a bookshop……

    Reply
  7. LCNana

    Speaking about good cooks – and I think she is one – poor old Paula Dean has a birthday today…and has been outed as a Type II Diabetic….talk of the town now – I think all the blame will be on “fatty foods” – sickening eh? Poor woman. Such potential for a turn around into a force for good . Could be a really terrific voice for low-carb if only she could be convinced. But who’s to do it? Could you zip down into Georgia and give her a quick slap up side her head Tom, maybe with a side of pork belly? Bet she’d know what to do with it!!

    Lots of talk here on the CBC this morning about if Celebrity Chefs have a “responsibility” to their public to cook “healthy.” Holy Moley!!!! I guess one man’s healthy will continue to be another’s poison.

    The irony is that Judy Barnes Baker started cooking low-carb because her husband is a diabetic and the ADA’s recommended low-fat diet wasn’t helping him. The low-carb diet did.

    Reply
  8. mrfreddy

    Where do I find Judy’s moussaka recipe? Long, long time ago I used to work for a semi-vegetarian, semi-hippy-ish restaurant, they had a vegetarian moussaka that was incredibly good (but they considered it unhealthy cuz it had so much fat – yum yum!). I’ve been planning to make a non-vegetarian version of it one of these days….

    The moussaka recipe is in her cookbook “Carb Wars.”

    Reply
  9. LCNana

    Speaking about good cooks – and I think she is one – poor old Paula Dean has a birthday today…and has been outed as a Type II Diabetic….talk of the town now – I think all the blame will be on “fatty foods” – sickening eh? Poor woman. Such potential for a turn around into a force for good . Could be a really terrific voice for low-carb if only she could be convinced. But who’s to do it? Could you zip down into Georgia and give her a quick slap up side her head Tom, maybe with a side of pork belly? Bet she’d know what to do with it!!

    Lots of talk here on the CBC this morning about if Celebrity Chefs have a “responsibility” to their public to cook “healthy.” Holy Moley!!!! I guess one man’s healthy will continue to be another’s poison.

    The irony is that Judy Barnes Baker started cooking low-carb because her husband is a diabetic and the ADA’s recommended low-fat diet wasn’t helping him. The low-carb diet did.

    Reply
  10. mrfreddy

    Where do I find Judy’s moussaka recipe? Long, long time ago I used to work for a semi-vegetarian, semi-hippy-ish restaurant, they had a vegetarian moussaka that was incredibly good (but they considered it unhealthy cuz it had so much fat – yum yum!). I’ve been planning to make a non-vegetarian version of it one of these days….

    The moussaka recipe is in her cookbook “Carb Wars.”

    Reply
  11. Kevin

    Eman Aly’s no carb pizza crust is a wonderful testament to necessity being the mother of invention. I was in the area (South Barrington, IL/Hoffman Estates) and stopped in. Expecting the usual sausage patty crust (not bad usually) I was very surprised to find something much different. Would recommend any low carbers in Chicagoland to check it out. Tom, next time out I will offer to drive you there, it will be worth the trip!!!

    I guess I’ll put it on my to-do list. There’s a restaurant here that serves gluten-free crust, but it’s mostly rice flour and not exactly low-carb.

    Reply
  12. Nancy

    What percentage of the recipes in Nourished are dairy free? Unfortunately I can’t do dairy.

    I haven’t added it up, but there are dairy free-recipes.

    Reply
  13. Judy Barnes Baker

    Hi Tom. I just found your review–Thank you so much!

    To Eman Aly–I lived in South Barrington, near Hoffman Estates, for a while. Wish I’d found your restaurant! You should publish a cookbook too so we can share your recipes.

    Here’s to a best-seller. See you on the cruise.

    Reply
  14. Kevin

    Eman Aly’s no carb pizza crust is a wonderful testament to necessity being the mother of invention. I was in the area (South Barrington, IL/Hoffman Estates) and stopped in. Expecting the usual sausage patty crust (not bad usually) I was very surprised to find something much different. Would recommend any low carbers in Chicagoland to check it out. Tom, next time out I will offer to drive you there, it will be worth the trip!!!

    I guess I’ll put it on my to-do list. There’s a restaurant here that serves gluten-free crust, but it’s mostly rice flour and not exactly low-carb.

    Reply
  15. Nancy

    What percentage of the recipes in Nourished are dairy free? Unfortunately I can’t do dairy.

    I haven’t added it up, but there are dairy free-recipes.

    Reply
  16. Judy Barnes Baker

    Hi Tom. I just found your review–Thank you so much!

    To Eman Aly–I lived in South Barrington, near Hoffman Estates, for a while. Wish I’d found your restaurant! You should publish a cookbook too so we can share your recipes.

    Here’s to a best-seller. See you on the cruise.

    Reply
  17. C

    DOWN WITH SOPA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! DON’T LET THE GOVERNMENT CENSOR THE INTERNET!!!!!!!!!!!!!!!!!! Sounds irrelevant, but if the government was monitoring internet how do you think they’d feel about this blog?

    I don’t think they’d be crazy about it.

    Reply
  18. Sue O'Donnell

    I had the privilege to test some of the recipes for this book. The Cheese Polenta on page 111 is awesome! The basic, low-carb sauces alone are worth the price of the book.

    Reply
  19. C

    DOWN WITH SOPA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! DON’T LET THE GOVERNMENT CENSOR THE INTERNET!!!!!!!!!!!!!!!!!! Sounds irrelevant, but if the government was monitoring internet how do you think they’d feel about this blog?

    I don’t think they’d be crazy about it.

    Reply
  20. Sue O'Donnell

    I had the privilege to test some of the recipes for this book. The Cheese Polenta on page 111 is awesome! The basic, low-carb sauces alone are worth the price of the book.

    Reply
  21. Dianne

    I rarely watch Dr. Oz, but it was raining yesterday so I tuned in. The doctor he had on said that eating dark meat chicken lowers cholesterol!!! Yeah!!! I’m so TIRED of eating out and only having the option of chicken breast Cesare salad, hold the croutons. I find chicken breast so dry and tasteless! Hopefully (like everything else LCHF) this will catch on.

    Reply
  22. Galina L.

    Congrats to the author ! However, I want to add some sour remark – at the very beginning of my LC diet I tried to find substitutes for high-carb food but low in carbohydrates. Now I think LC food tastes good enough without mimicking carbohydrates. I don’t eat snacks, energy bars, pizzas, cookies any more even in LC form. It doesn’t mean we should stop cooking something more sophisticated than foreman-grill-meat, I like to cook myself, but I think it is better not to eat something like LC cake for a breakfast, and not to recreate regularly LC versions of a junk-food. I am sure the book contains a lot of normal food recipes, and deserts and “comfort foods” are in the minority.

    I went through a period of trying to find low-carb breads, pastas, etc. They were junk. Eventually I lost my desire for those foods and stopped looking for substitutes.

    Reply
  23. Dianne

    I rarely watch Dr. Oz, but it was raining yesterday so I tuned in. The doctor he had on said that eating dark meat chicken lowers cholesterol!!! Yeah!!! I’m so TIRED of eating out and only having the option of chicken breast Cesare salad, hold the croutons. I find chicken breast so dry and tasteless! Hopefully (like everything else LCHF) this will catch on.

    Reply
  24. Galina L.

    Congrats to the author ! However, I want to add some sour remark – at the very beginning of my LC diet I tried to find substitutes for high-carb food but low in carbohydrates. Now I think LC food tastes good enough without mimicking carbohydrates. I don’t eat snacks, energy bars, pizzas, cookies any more even in LC form. It doesn’t mean we should stop cooking something more sophisticated than foreman-grill-meat, I like to cook myself, but I think it is better not to eat something like LC cake for a breakfast, and not to recreate regularly LC versions of a junk-food. I am sure the book contains a lot of normal food recipes, and deserts and “comfort foods” are in the minority.

    I went through a period of trying to find low-carb breads, pastas, etc. They were junk. Eventually I lost my desire for those foods and stopped looking for substitutes.

    Reply
  25. Gilana

    Just a response to Galina L.: I see where you’re coming from, and I agree insofar as energy bars, and other “low carb” packaged foods are concerned. However, while my almond meal pancakes may be a substitute for “real” pancakes, they are a product naturally low in carbohydrates in their own right, and delicious enough so that had I known about almond meal before my grain-free days, I still would have enjoyed them. A cauliflower crust pizza, while called “pizza”, is not substituting frankenfood ingredients made in a lab; it’s just an item that someone came up with as a simulation of the original and it tastes good and it’s a real food. Mashed cauliflower is one of my favorite preparations. I don’t think I need to only eat cauliflower in floret form for it to be legitimate. Low carb cooking has actually given me more creativity and opened my eyes to more possibilities than I used to be able to see. In that way, it’s very freeing. And if someone out there wrote a book to help me along, I’m all for it.

    Reply
  26. Mike V

    love the blog and very much like your flexibility – went from 197/28% BF to 147/4.8% BF – after watching/following advice from your movie – what turns me OFF of the Low Carb community is the fanactism of the vegans – (same craziness – different nutrition) – I like your willingness to try different things- ok no link to fat and HC – but you also are interested in seeing what happens if you change up your diet – Any thoughts on Michael Pollan’s (another favorite of mine) recent tweet – http://www.iatp.org/documents/antibiotic-resistant-mrsa-bacteria-widely-present-in-retail-pork-new-study-says
    Love bacon but …..

    Yikes. Cook your pork well.

    Reply
  27. Mike V

    love the blog and very much like your flexibility – went from 197/28% BF to 147/4.8% BF – after watching/following advice from your movie – what turns me OFF of the Low Carb community is the fanactism of the vegans – (same craziness – different nutrition) – I like your willingness to try different things- ok no link to fat and HC – but you also are interested in seeing what happens if you change up your diet – Any thoughts on Michael Pollan’s (another favorite of mine) recent tweet – http://www.iatp.org/documents/antibiotic-resistant-mrsa-bacteria-widely-present-in-retail-pork-new-study-says
    Love bacon but …..

    Yikes. Cook your pork well.

    Reply
  28. Will

    Does the book cover anything about low carb protein powders? I’ve been wanting to pick some up but I don’t know what would be a good option.

    I like the Body Fortress whey protein powders. Some of the others taste like chalk.

    Reply
  29. Will

    Does the book cover anything about low carb protein powders? I’ve been wanting to pick some up but I don’t know what would be a good option.

    I like the Body Fortress whey protein powders. Some of the others taste like chalk.

    Reply
  30. Will

    Ya finding a brand that actually tastes good is the hardest part. The only ones that I find taste somewhat good have a couple grams of sugar in them :-/

    Reply
  31. Will

    Ya finding a brand that actually tastes good is the hardest part. The only ones that I find taste somewhat good have a couple grams of sugar in them :-/

    Reply
  32. Gilana

    Just a response to Galina L.: I see where you’re coming from, and I agree insofar as energy bars, and other “low carb” packaged foods are concerned. However, while my almond meal pancakes may be a substitute for “real” pancakes, they are a product naturally low in carbohydrates in their own right, and delicious enough so that had I known about almond meal before my grain-free days, I still would have enjoyed them. A cauliflower crust pizza, while called “pizza”, is not substituting frankenfood ingredients made in a lab; it’s just an item that someone came up with as a simulation of the original and it tastes good and it’s a real food. Mashed cauliflower is one of my favorite preparations. I don’t think I need to only eat cauliflower in floret form for it to be legitimate. Low carb cooking has actually given me more creativity and opened my eyes to more possibilities than I used to be able to see. In that way, it’s very freeing. And if someone out there wrote a book to help me along, I’m all for it.

    Reply

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