Psychologist Opposes Status Quo of Gluten-Free Living -- Catching Attention of International Jury, Winning Gourmand Cookbook National Award
VANCOUVER, British Columbia, March 23, 2016 /PRNewswire/ -- Dr. Theresa Nicassio, Chef, Registered Psychologist and Author, announced today that her cookbook, "YUM: plant-based recipes for a gluten-free diet" (published by D&D Publishing), has been shortlisted for the 2016 Gourmand Best in the World Awards (May 29, 2016 – Yantai, China). Compared in glamor to the Oscars, and in scope to the Olympics, the Gourmand World Cookbook Awards are breathtaking in scope, with 209 countries participating in the competition.
The Amazon #1 Bestselling cookbook, "YUM: plant-based recipes for a gluten-free diet", is a guide to enjoying a guilt-free and delicious life, even for those living with dietary restrictions. Offering game-changing original recipes that are all free of gluten, sugar and animal products, YUM's recipes are also heart-healthy, anti-cancer, diabetic-friendly, and all easy enough for a 12 year-old to make. The book compassionately empowers readers to experience more pleasure in their lives, while practicing mindful living that is kind to the body, soul and the environment.
In advance of the final awards on May 29, 2016 in Yantai, China, "YUM: plant-based recipes for a gluten-free diet" was also awarded the 2015 Canadian title as the Best Diet Book for the Public in English in Gourmand International's national competition last December.
"I am completely humbled by winning the Gourmand Award for Canada and am proud to travel to China in May to represent Canada for the Gourmand Best in the World finals. I hope that my message of hope, health and sustainable living for everyone reaches a greater global audience through the Gourmand Awards," said Dr. Nicassio, adding, "Special diets don't have to be restricting or stigmatizing."
In the prestigious "Starred Review" from Publishers Weekly, YUM was praised as "Refreshingly free of politics and polemics, Nicassio's book strictly focuses on the food, offering thoughtful and practical recipes…" The review highlights the accessibility of the book, stating, "Kid- and family-friendly food dominates the book, with vegan versions of mac and cheese, tacos, vanilla ice cream, and chocolate chip cookies, as well as inventive riffs."
In addition to its public appeal, YUM has also been endorsed by internationally renowned medical experts. Leading celiac disease researcher Dr. Alessio Fasano, noted that Dr. Nicassio's "…psychological background brings a much-needed dimension to the discussion of special diets…"
Dr. Neal Barnard, President of the Physicians Committee for Responsible Medicine, highlighted that "These easy-to-make meals will leave you feeling better than ever," and integrative physician Dr. Sandra Cabot described the book as "a masterpiece in many ways."
Dr. Theresa Nicassio ("The Inclusive Chef") is a Registered Psychologist, author, gourmet raw food chef and nutrition educator—an integrative mind-body wellness expert who has been educating and empowering clients, students, and the public since 1987. Theresa also contributes to public awareness through her blog yumfoodforliving.com, media interviews, and as a frequent speaker for groups and at health and lifestyle events.
Theresa Nicassio, PhD is available for interviews and can be reached at [email protected].
For review copies of YUM, contact Erin Kastner through Email or 604-445-6463.
More information can be found on Dr. Nicassio's website at http://yumfoodforliving.com.
The book can be purchased online on yumfoodforliving.com, or on Amazon.
Facebook: www.facebook.com/AuthorTheresaNicassio
Twitter: www.twitter.com/TheresaNicassio
Contact:
D&D Publishing
Empowering Lives, Inspiring Minds
477 Peace Portal Drive, Suite 107 - 8806, Blaine, WA 98230
604.445.MIND (6463)
Email
www.danddpublishing.com
Video - https://www.youtube.com/watch?v=za_q-Hgcjjg
Photo - http://photos.prnewswire.com/prnh/20160322/347189
Photo - http://photos.prnewswire.com/prnh/20160322/347188
SOURCE D&D Publishing
Share this article