Dr. Theresa Nicassio (“The Inclusive Chef”), Registered Psychologist, author, and gourmet raw food chef, is an integrative mind-body wellness expert who has been educating and empowering clients, students and the public since 1987.
Personally and professionally, Theresa delights in challenging the status quo of limited and rigid ways of thinking. She embodies possibility thinking in the truest sense and embraces compassionate, choice-driven, and inclusive living as a central and ethical key for individual and societal transformation and healing. Her sensitivity to the unique and special needs of all who reside on this planet offers a refreshing voice of hope, even (and especially) for those who are often left behind.
Theresa's unique pleasure-based, yet socially conscious "inclusive cooking" paradigm and enthusiastic revival of "responsible hedonism" invites an easier, emotionally-sensitive, environmentally-friendly, and more effective way to approach dietary and other lifestyle changes. The simplicity of her message and the irresistible beauty and deliciousness of her recipes defiantly and whimsically demonstrate that previously considered impossibilities in life may actually in fact be plausible. This shift in mindset is of particular value in the current era of climate change, and the increase in obesity, diabetes and inexplicable health problems that have been on the rise, in adults and youth alike. Her optimistic lens and unique perspective offers an unexpected dimension that is accessible to all, transcending and melting away age, ideological and cultural barriers that too often otherwise create separation, alienation, and isolation.
“Besides making me wish I was Italian, Theresa represents love in action. Many talk the talk, but she’s the real deal—her recipes are full of her generosity and spirit as well as deliciousness!” — Sharon Hanna, Author of The Book of Kale and The Book of Kale & Friends
“...Dr. Theresa Nicassio makes me think of the beautiful and bountiful way of life in Southern Italy, with its emphasis on food, family—and also fun. Her psychological background brings a much-needed dimension to the discussion of special diets and the role that food plays in the total picture that makes up our health.” — Alessio Fasano MD, Director, Center for Celiac Research and Treatment, Massachusetts General Hospital, Boston, Massachusetts
“A thorough, informative cookbook for healthy meals; ideal for those with food restrictions.”
– Kirkus Reviews
Nicassio’s collection of more than 180 recipes that are plant-based and gluten-free offers help to those who suffer from dietary restrictions.
After suffering from negative reactions from some foods, Nicassio, a registered psychologist, sought out alternative methods of healing and ways to use food as medicine. She “became a Certified Integrative Energy Healing Practitioner, a Certified Gourmet Raw Food Chef and Instructor and a Certified Advanced Raw Food Nutrition Educator.” Her YUM philosophy is inclusive—even die-hard junk-food addicts or meat lovers can enjoy her recipes alongside those who need or choose to avoid certain foods. Nicassio emphasizes easing into the world of healthier eating, gradually incorporating more nutritious ingredients into the pantry and trying just a few recipes at a time. She lists “Funky Foods,” many of which are key ingredients in her recipes. Golden berries, lovage, buckwheat groats, kelp noodles, camelina oil, coconut aminos, and chicory root inulin powder may not be familiar to those without access to a well-stocked health food store. But Nicassio clearly and simply explains the nutritional importance of these ingredients. She also lists helpful kitchen tools, but since some items, like high-speed blenders, can be expensive, she suggests experimenting with a regular blender first. The recipes include nearly all food types—beverages, appetizers, salads, snacks, main dishes, etc. Some recipes aren’t as simple as billed: more than 70 require another recipe or two from the book (her Stuffed Bell Peppers recipe requires four), so interested readers will benefit by fully stocking their kitchens before proceeding. Environmentally conscious cooks will appreciate Nicassio’s section on creative, easy ways to reduce waste in the kitchen. Although probably best suited to those already familiar with plant-based, gluten-free eating, the author’s charm might convince many others to give it a go.
A thorough, informative cookbook for healthy meals; ideal for those with food restrictions.
Pub Date: Sept. 19, 2015
Page count: 368pp
Publisher: D&D Publishing and Distribution
Review Posted Online: Oct. 30, 2015
Kirkus Reviews Issue: Dec. 1, 2015
Book Launch - YUM: plant-based recipes for a gluten-free diet (Dr. Theresa Nicassio)
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Registered Psychologist (#1541)
Favorite line from a book
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Helping others reduce their suffering and increase their capacity for greater joy, generosity, and the sense of feeling alive
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YUM: PLANT-BASED RECIPES FOR A GLUTEN-FREE DIET: GOURMAND WORLD COOKBOOK AWARD - BEST DIET BOOK, for the public (Canada-English), 2015
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