Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple by McKel Hill

  • How to juice with a blender (page 32)

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Notes about Recipes in this book

  • How to make cashew cheese

    • ccav on February 10, 2018

      Nice cheesy flavor; only used about half a cup of water and consistency is more like a thick sauce than spreadable cheese. May try using less water to get a thicker result next time.

  • Energy in a glass

    • tina_ku2tdy on February 10, 2026

      Very good, strong bee pollen flavor.

  • The best chocolate granola

    • tina_ku2tdy on February 10, 2026

      Very delicious. Burns easily, check often. I substituted one packet of Starbucks Via instant espresso powder instead of the cooled 1 T espresso.

  • Avocado club sandwich with marinated portobello mushrooms

    • tina_ku2tdy on February 10, 2026

      I’ve made this many times and it’s very easy and delicious.

  • Carrot gnocchi with carrot greens pesto

    • bellatavia on January 04, 2017

      Wow this recipe is a winner! It is a gluten-free and dairy-free recipe, but I made it with regular flour and parmesan cheese and it came out deliciously. The carrot gnocchi are very flavorful; there is a pureed garlic clove in the dough that really adds nice flavor, and it stands up nicely against the pesto which does have basil (in addition to the carrot greens) but no garlic in it. Honestly, these gnocchi would even be good with a light cream sauce if that was your jam, but I adore using the carrot tops.

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  • ISBN 10 0062419927
  • ISBN 13 9780062419927
  • Linked ISBNs
  • Published Sep 22 2016
  • Format Paperback
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher William Morrow

Publishers Text

Discover just how deliciously simple whole foods cooking can be with this essential cookbook, based on the popular Nutrition Stripped blog, featuring more than 100 exciting and good-for-you recipes and color photography throughout.

Search the web and you’ll find a variety of recipes from “health food” bloggers and “nutritionists.” Yet many of these recipes often follow trends or fad diets. Now, McKel Hill, a Registered Dietitian Nutritionist and wellness coach, takes you back to bare basics to enjoy the amazing benefits and incomparable flavor of whole foods—nature’s true healthy bounty.

Drawing inspiration from nature, the turning of the seasons, the world of plants, nutrient dense foods and hidden gems in the world of superfoods, Hill celebrates simplicity, and shares her vast professional knowledge and expertise in this practical and easy-to-use cookbook. But Nutrition Stripped isn’t just an approach to eating—it’s a lifestyle that will help you look, feel, and be your best. Whole foods cooking is the foundation of health and can be enjoyed no matter what your dietary preference, whether it's vegan, paleo, or gluten-free.

Hill’s whole food, plant-based recipes are gluten-free, dairy-free, and entirely free from processed food, yet all can be adapted to specific tastes and needs, making them realistic, approachable, global, and livable. Start your day with delights such as Turmeric Milk (the new green smoothie), Carrot Cake Quinoa Porridge, or Plantain Flatbread with Poached Egg and Honey. For dinner, feast on Beetroot Burgers with Maple Mustard or Carrot Gnocchi with Carrot Greens Pesto. And don’t forget dessert—indulge with a mouthwatering slice of Raw Peach Tart with Coconut Whipped Cream or some Salted Caramel Brownies.

Illustrated with beautiful, modern and minimalistic color photographs, Nutrition Stripped shows you how delicious and simple it can be to eat healthier with whole foods.

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