Tina's kitchen recipe book, only £8! including uk postage
Tina's Kitchen Recipes
This book contains the favourite recipes from the menu at Tina's Kitchen. It's divided into several sections:
- Preparation tips and tricks
- Recipe sections: Protein Bits, Salads & Dressings, Stews, Cakey Things
- Nutritional Nuggets - snippets about the nutritional properties of some of the ingredients used in the book
- Nutrition in a Nutshell - basic guidelines to help you get the most out of your food
Here are some extracts from the book
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BOOK REVIEWS
"I love your book - it's my 'go-to' when I want to do a stew/casserole/curry but lacking ideas. It's so straightforward, easy, adaptable and all are delicious." Dee, March 2019
“Being gluten and dairy free, as well as a Nutritional Therapist it’s great to find a recipe book that ticks most of my boxes. Tina’s collection has given me new inspirations, that I will definitely be sharing with friends, family and clients alike. Simple, tasty, nourishing food that anyone can make and enjoy.” Melissa Smith, Nutritional Therapist at The Health Gardener
”I did Tina’s ‘Nutrition in a Nutshell’ course last year and loved her really interesting, friendly and inspirational approach, plus the delicious tasters! The recipes in her new book are easy to use, quick to prepare and very yummy! I have lots of recipe books that are full of promise but I never get round to using them. However I use Tina’s book a lot as she encourages you to use a recipe as a foundation for you to add or subtract ingredients as you fancy. Lunch today is cold nut roast, warm roasted vegetable salad with lemon and parsley dressing and Beanjacks cooked as a flat sheet, to cut up and eat as gluten free ‘bread’.” Liz, March 2019
"Hi Tina, Just wanted to say love your book and how you set it out. I read a while ago about you in the monthly magazine (IHCAN) about how you see your clients and get them involved with food, which I think is wonderful." (Karen)
Review of Tina’s Kitchen cookbook by Tasha d’Cruz from BANT (British Association for Nutrition and Lifestyle Medicine, the professional body for registered nutritional therapists)
Does the world need another healthy recipe book? If the value of the health and wellness industry is anything to go by – worth £23 billion this year alone, an increase of £2 billion from last year – the demand for information on health and wellness continues to be on an upward trajectory. Yet it was still with some scepticism that I opened Tina’s Kitchen to review. I was expecting another cookbook crammed full of interesting-sounding recipes with an ingredients list a mile long and full of ‘superfoods’ that are well beyond the world of our clients, let alone their budgets.
So I was very pleasantly surprised to find that this was a healthy recipe book I could really get behind. In fact, it’s probably the book I wish I had written myself. It’s not just because it has down-to-earth, real home-cooking food in it (which it has in abundance) but because it is eminently practical. It encourages its readers to be adventurous, to explore flavours, to use what they already have. My favourite example of this is Deubert’s apology for the long list of ingredients on one recipe, promising that the dish will still taste fine if the reader does not have all the spices listed (I wonder whether she’s ever read an Ottolenghi recipe – in comparison, her ‘long ingredient list’ is quite manageable!).
The book is predominantly a recipe book, so the first 70 pages or so are filled with recipes. They are divided into ‘Protein Bits’, ‘Salad Dresings’, ‘Salads’, Stews’ and ‘Cakey things and not-so-sweet treats’. There are no photographs in the book, which I initially thought I would dislike as I tend to like seeing what the end dish should look like. But her reasoning is sound – rather than distracting her reader with making their food look Instagrammable (and inevitably failing!), she encourages her reader to use their other senses and own judgement to decide on the success of their efforts. In a world full of picture-perfect food on social media, this is a breath of fresh air.
I found the ‘Protein Bits’ section particularly useful for guidance to our clients on how to include protein at every meal. I know quite often our clients don’t know what a protein is, making the exhortation to ‘Eat more protein’ relatively useless without guidance. As such, having a whole section dedicated to protein is a great help to guide clients on adding protein at each meal. Recipes such as Beanjacks, Mushroom Scotch Eggs and Nut Roast are appealing yet simple enough for a new cook to try.
I also love the section on stews. All the stews bar one contain pulses, with the option to either double the pulses for a vegetarian stew or adding meat. This makes adding pulses to meals less daunting and introduces the reader to vegetarian food gently, while dispelling the myth that vegetarian food is boring and tasteless.
Deubert is a BANT Registered Nutritional Therapist as well as a cook and so the last 15 pages are dedicated to her Nutritional Nuggets and Nutrition in a Nutshell. Though didactic, it is by no means a finger-wagging exercise. Instead, she gently guides her readers through making better choices in their pantry, the whys of valuing food, and simple guidelines on protein, fat and carbohydrate consumption. Most of the time I found myself enthusiastically nodding along in agreement with her suggestions, knowing many of my clients would find the information invaluable.
This is a highly recommended book for clients who are new to healthy cooking or those who need a little guidance on making better choices. It is highly practical and down-to-earth, with appealing and delicious-sounding recipes, and a fantastic addition to our toolbox of book recommendations to our clients.
“Being gluten and dairy free, as well as a Nutritional Therapist it’s great to find a recipe book that ticks most of my boxes. Tina’s collection has given me new inspirations, that I will definitely be sharing with friends, family and clients alike. Simple, tasty, nourishing food that anyone can make and enjoy.” Melissa Smith, Nutritional Therapist at The Health Gardener
”I did Tina’s ‘Nutrition in a Nutshell’ course last year and loved her really interesting, friendly and inspirational approach, plus the delicious tasters! The recipes in her new book are easy to use, quick to prepare and very yummy! I have lots of recipe books that are full of promise but I never get round to using them. However I use Tina’s book a lot as she encourages you to use a recipe as a foundation for you to add or subtract ingredients as you fancy. Lunch today is cold nut roast, warm roasted vegetable salad with lemon and parsley dressing and Beanjacks cooked as a flat sheet, to cut up and eat as gluten free ‘bread’.” Liz, March 2019
"Hi Tina, Just wanted to say love your book and how you set it out. I read a while ago about you in the monthly magazine (IHCAN) about how you see your clients and get them involved with food, which I think is wonderful." (Karen)
Review of Tina’s Kitchen cookbook by Tasha d’Cruz from BANT (British Association for Nutrition and Lifestyle Medicine, the professional body for registered nutritional therapists)
Does the world need another healthy recipe book? If the value of the health and wellness industry is anything to go by – worth £23 billion this year alone, an increase of £2 billion from last year – the demand for information on health and wellness continues to be on an upward trajectory. Yet it was still with some scepticism that I opened Tina’s Kitchen to review. I was expecting another cookbook crammed full of interesting-sounding recipes with an ingredients list a mile long and full of ‘superfoods’ that are well beyond the world of our clients, let alone their budgets.
So I was very pleasantly surprised to find that this was a healthy recipe book I could really get behind. In fact, it’s probably the book I wish I had written myself. It’s not just because it has down-to-earth, real home-cooking food in it (which it has in abundance) but because it is eminently practical. It encourages its readers to be adventurous, to explore flavours, to use what they already have. My favourite example of this is Deubert’s apology for the long list of ingredients on one recipe, promising that the dish will still taste fine if the reader does not have all the spices listed (I wonder whether she’s ever read an Ottolenghi recipe – in comparison, her ‘long ingredient list’ is quite manageable!).
The book is predominantly a recipe book, so the first 70 pages or so are filled with recipes. They are divided into ‘Protein Bits’, ‘Salad Dresings’, ‘Salads’, Stews’ and ‘Cakey things and not-so-sweet treats’. There are no photographs in the book, which I initially thought I would dislike as I tend to like seeing what the end dish should look like. But her reasoning is sound – rather than distracting her reader with making their food look Instagrammable (and inevitably failing!), she encourages her reader to use their other senses and own judgement to decide on the success of their efforts. In a world full of picture-perfect food on social media, this is a breath of fresh air.
I found the ‘Protein Bits’ section particularly useful for guidance to our clients on how to include protein at every meal. I know quite often our clients don’t know what a protein is, making the exhortation to ‘Eat more protein’ relatively useless without guidance. As such, having a whole section dedicated to protein is a great help to guide clients on adding protein at each meal. Recipes such as Beanjacks, Mushroom Scotch Eggs and Nut Roast are appealing yet simple enough for a new cook to try.
I also love the section on stews. All the stews bar one contain pulses, with the option to either double the pulses for a vegetarian stew or adding meat. This makes adding pulses to meals less daunting and introduces the reader to vegetarian food gently, while dispelling the myth that vegetarian food is boring and tasteless.
Deubert is a BANT Registered Nutritional Therapist as well as a cook and so the last 15 pages are dedicated to her Nutritional Nuggets and Nutrition in a Nutshell. Though didactic, it is by no means a finger-wagging exercise. Instead, she gently guides her readers through making better choices in their pantry, the whys of valuing food, and simple guidelines on protein, fat and carbohydrate consumption. Most of the time I found myself enthusiastically nodding along in agreement with her suggestions, knowing many of my clients would find the information invaluable.
This is a highly recommended book for clients who are new to healthy cooking or those who need a little guidance on making better choices. It is highly practical and down-to-earth, with appealing and delicious-sounding recipes, and a fantastic addition to our toolbox of book recommendations to our clients.
