The Grain Brain Cookbook: More Than 150 Life-Changing Gluten-Free Recipes to Transform Your Health

Good book. Lot of information and good recipes.

I purchased these as a Christmas gift for my sister so that she can make unique dishes for her great grandchildren thank you for the great value

If you want pictures along with the recipes in this book you’ll be disappointed as most don’t have any, if you want very healthy recipes you’ll be happy. Recommend for anti-inflammatory diets. 4 stars

Although our family eats a diet rich in nuts/seeds, lean protein, and locally grown vegetables and fruits, we found Dr. Perlmutter's recipe book to be very informative. I gained a lot of new ideas from the many soup, sautéed greens, and grilled vegetable recipes that we've already started to make in our kitchen. (It's easy to get in a rut in the kitchen and eat the same old stuff, but this book will help anyone, at any culinary level, clean up AND spice up their diet with some fresh recipe concepts.)While many recipe books can be intimating due to the amount of shopping time, prep, pre-cooking, and heating, The Grain Brain Cookbook: More Than 150 Life-Changing Gluten-Free Recipes to Transform Your Health calls for a minimum of fresh ingredients and preparation. Another great aspect is that each recipe includes the nutritional profile (calories, fats, carbs, fiber, and protein, etc) of each ingredient.I tend to cook fish the same way every time (butter, garlic, and lemon juice), but thankfully I now have tons of options to choose from. The same goes for meats.I think families will resonate with the chapter about snacks. We gathered a bunch of great ideas from that chapter as well.Last but not least, Dr. Perlmutter reminds us about the key takeaways from his bestselling book, Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers inflammation is the root cause of all dis-ease, and the processed foods so pervasive in our diet today ignite a smoldering fire in our bodies and brains. When this low-grade fire starts in the brain, it may go unnoticed until it's too late. As such, Dr. Perlmutter reminds us that everyone, including children, need to start making better food choices right now.Thankfully we now have the practical tools to do so, and the recipes are congruent with this anti-inflammatory theme: rich in healthy fats and inflammation-busting herbs, spices, and vegetables.

This in the first cookbook I have ever read like a novel! Having first finished Grain Brain, I ordered the cookbook to see how easy this diet is to maintain. I had just come down with a flu, so I have been reading the recipes with mugs of green tea in between naps. What a treat! I must admit I want to make almost every dish!As I am neither a gourmet cook nor a perfectionist, from my perspective the dishes are at just the right level of skill and sophistication. They represent many different cuisines, and also include many classic dishes modified for "grain brain". Potentially difficult-to-source ingredients also have familiar, easily-available alternatives. The recipes are written well and in sufficient detail for anyone to follow. The variety of dishes was a pleasant surprise and I'm looking forward to expanding my repertoire with this cookbook.A huge added bonus for this household: I just discovered that I don't have to give up my one serious special-occasion splurge: Malakoff Torte, our family birthday cake. There is a recipe for a chocolate-almond cake base with nut flour instead of wheat, and the Malakoff cream itself can be adapted with just a swap of sweetener. Life is good!As soon as my legs hold up, I will be making the Chocolate Avocado Pudding as my first dish. I hope to add to this review after actual experience with cooking and eating the dishes. For now, I can tell that this diet and lifestyle will be a snap to maintain in this home. Travel will be more difficult.

Dr. Perlmutter has great research, love his books and ideas. However, if you have a budget, a family to care for, and shop at a regular grocery store, it will be a struggle to follow the guidelines. You will need money, access to ingredients I’ve never heard of, and a lot of time to prepare each meal carefully. The dream of health to the masses is going to be impossible with a recipe book that is not intended for the poor-middle class. I wish the book was simpler, easier, more approachable.

Great information we needed for intestinal problems. I haven't read the whole book yet myself, but bought two of them, as one is a gift for our daughter who has IBS, and insulin resistance. She's cut out all carbs and sugars 6 months ago, and lost 60 lbs., of 120 lbs. total in wanting to lose. I'm worried she isn't getting enough of the right grains and ruffage, and this book will open her new eating habits up significantly, and shows details of each food category and how much she should eat, limit, and avoid all together!

A lot of recipes. Trusty author. Whole family switched to no grain concept.

nothing to dislike all very informative gluten free very healthy .

Having encountered many people with autoimmune disorders during my medical career, I have often wondered why it occurs with the target sites so commonplace, often in a symmetrical pattern, whether skin or joints or in combination with blood problems. Viruses, bacteria, drugs and genetic factors have long been associated. Gluten has been known to cause inflammatory bowel disease (coeliac). Recent studies have implicated food as one of possible agents in the 'leaky gut' scenario as written by David Perlmutter, along with others.This cookbook is a guide to a lifestyle that may improve these problems. The basics are laid out, foods to avoid and to indulge in. Recipes for breakfast, lunch and dinner plus snacks are included. The low carbohydrate, high protein and essential fats are here in easy to assemble instructions. Serving portions are typically for four but are easily adaptable for less or more people. and storage with refrigeration details are given where appropriate. The author quotes Hippocrates, the father of modern medicine, 'Let food be thy medicine and medicine be thy food'. This is an addition to the author's, 'The Grain Brain' in which he has put forward his basis for dietary modification to avoid and reduce potential complications of dietary inflammatory agents that may cause medical problems. Here, he provides a dietary suggestions that follow his guide for a more healthy living. Not a whim, but based on his knowledge and evidence. They have taste, nutrition, prevent hunger with weight loss and improvement in medical conditions the most important rewards.I have not tried them all, nor do I intend to, but the principles I have with surprising results. Losing 10lbs in weight in two weeks was a kick-start and reinforcement. Despite exercise and a previous diet I considered 'healthy', cutting out ingredients as described in this book, has not only re-educated me but also meant me stopping powerful biological drugs for my skin, that dramatically improved. I am not an accomplished cook, but these recipes are simple to follow. The ingredients are readily available and unlike many American publications, the quantities are British. Serving portions and nutritional analysis are provided as well as welcomed colour illustrations. Hunger is not a problem. Desserts are included for those with a sweet tooth.

Interesting read! Thought provoking.

I bought the original grain brain book and was so happy to see a cookbook on the market. The recipes are delicious and easy to do. I can't believe that "rice" made from cauliflower actually has great texture. We even made real rice to compare and it was so funny that the veggie version was better when mixed with a beef & salsa goulash that we always do with actual rice. Every time I've purchased a cookbook to go with a diet plan I've been disappointed (yes i'm talking to you Dr. Phil!!) This book was spectacular and gives so many new ideas of how to get delicious food without using huge numbers of carbs or grains.

This is an excellent book and has given me the confidence to change the way I cook on a daily basis. After almost three weeks of following a very low carbohydrate diet, I do not crave bread, cakes, biscuits etc and always feel pleasantly full after each meal. Additionally, to my delight, I have lost a few pounds.