Eating from Our Roots 80+ Healthy Home-Cooked Favorites from Cultures Around the World: A Cookbook

An acclaimed dietitian takes readers on a culinary trip around the globe with 80+ delicious, healthy recipes for heritage dishes embraced by diverse groups of people living in the United States

The typical American diet is heavy in added sugars, salts, and synthetic fats, but one-size-fits-all nutrition plans often leave many of us wanting more. There’s a more delicious way to eat sustainably and healthfully, by getting back to flavorful traditional cooking methods from cultures around the world including the Caribbean, South America, Africa, the Mediterranean, Asia, and more.
 
In Eating from Our Roots, Maya Feller, a registered dietitian and nutritionist known for her approachable, real-food-based solutions, highlights nourishing dishes from around the world with a focus on whole and minimally processed ingredients prepared with spices and flavor-enhancing techniques at home. She shares thoughtful and realistic ways to think about how we relate to food, along with nutrition highlights and tips throughout. Maya makes it easy to enjoy the vibrant flavors of your favorite cuisine, whether that’s the foods you grew up eating in the family kitchen or new recipes you’re discovering for the first time. Recipes like:
 
  •  Sweet Potato and Leek Soup with Crispy Potato Skins from West Africa
  •  Salted Cod from Trinidad & Tobago
  •  Mezze: Cucumber Za’atar Salad, Olive Oil Labneh, and Olives from Lebanon
  •  Pad See Ew with Chicken from Thailand
  •  Cajun Gumbo from the American South
  •  Pao de Queijo (Brazilian Cheese Bread) from Brazil
 
With more than eighty recipes and beautiful photography throughout, Eating from Our Roots is a love letter to the globe that celebrates its amazing diversity of nourishing, flavorful dishes.

Maya Feller, MS, RD, CDN, of Brooklyn-based Maya Feller Nutrition is a nationally recognized registered dietitian nutritionist. She received her master's of science in clinical nutrition at New York University. Maya shares her approachable, real-food-based solutions through regular speaking engagements, writing in local and national publications, and as a nutrition expert on Good Morning America.