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“Attitudes influence whatever we do, say and create. Maryann’s and Nancy’s years of experience in the kitchen, their sense of fun and willingness to experiment with a variety of tastes in order to create something new and different, and especially the love of Maryann’s father and Nancy’s children not only influenced the book, but permeate it. Using the recipes in Alive and Cooking will send you on an adventure that will make you smile in wonder at the flavor of dishes you turn out. Enjoy !”
-Vimala Rodgers
Author of Vegetarian Meals for people- on-the-go

“This book, born out of the challenges of caring for illness in the family, invites us to show up with love and creativity in the kitchen. The authors have created recipes that are easy and rich in nutritional value. Maryann and Nancy weave recipes and personal stories that show us that food not only nourishes the body, but opens the heart and touches the soul. Alive and Cooking is a gift from their hearts to all of us and to life itself.”
-Dr. Eileen Kenny

“There are many forms of nourishment that support life’s many transitional journeys. Natural foods, awareness, love, and guidance are ingredients that nourish our bodies as we live, heal, and grow. Maryann and Nancy are heavenly chefs that combine their wisdom and experience in a wonderful book that serves as a guidepost. Alive and Cooking provides counsel and direction for friends and family in the art of food preparation that creates foundational support for good health and well being.”
-Juliette Hoffman, Homeopathic Practitioner

“Having had the opportunity to assist and promote health and nutrition with world-class athletes over the last 25 years; it is my opinion that Nancy and Maryann’s book is a formula for high-level performance in our daily lives. I can’t imagine a more informative book for the person looking to improve their health. Food is the most powerful medicine to heal chronic disease All you need to do is eat your medicine and think of your grocery store as a pharmacy.”
-Gary L. Massad M.D.
First National Corporate Medical Director and founder of Occupational Health Centers in America. Attending physician to the Iron man Championship Hawaii

A Note from the Authors

We’ve collected these recipes and health tips for you and your parents.

Cooking for your parents is fun! Introducing new foods to them, as they did for you, is one way to treasure them.

The recipes in this book are a guide. Adjust and allow for your family’s tastes and preferences. Be creative.

About the Authors

Nancy Addison

Nancy is an international speaker, nutritionist, chef, radio show host, and avid environmentalist. She is the author of  6 books, including the 8 time award-winning, best-seller: “How to Be a Healthy Vegetarian” 2nd edition,  Winner for “Best Specialty Cookbook of the Year,” 2017, Book Excellence Awards and Two-Time Winner for “Best Diet and Nutrition Book” and “Best Health Book” of the Year, 2017, by the Beverly Hills Book Awards!).

#1 Best Selling Author of Diabetes And Your Diet (Two-Time Winner for “Best Diet and Nutrition” Book of the Year, and “Best Health Book” of the Year, 2018, by the Beverly Hills Book Awards!, and Winner, “Best Health Book of the Year, 2017” of the International Book Awards).

Raising Healthy Children (Mom’s Choice Award Winner For Excellence and Two-Time Winner of the International Book Awards),

Lose Weight, Get Healthy & Never Be On A Diet Again! (Finalist in the International Book Awards), Feeding Tube Recipe For Optimum Health, and Co-Author of Alive & Cooking; An Easy Guide To Health For You And Your Parents

She is a member of the National Speakers Association and a Certified Health Counselor by Columbia University and the Institute of Integrative Nutrition. She is a Board Certified Health Practitioner with the American Association of Drugless Practitioners. She studied detoxification with Natalia Rose, was certified by eCornell University and the T. Colin Campbell Foundation in plant-based nutrition, is certified for Basic Intensive in Health-Supportive Cooking at the Natural Gourmet Institute for Food and Health in New York City, and is a certified raw food chef, instructor, and teacher. Nancy studied Mediterranean cooking in Syros, Greece, with Australasian College of Health & Sciences. She also studied conscious organic farming at the Tree of Life and is a graduate of Hollins College (now University). Nancy is also an award-winning writer, artist, and photographer. She is certified in psychosomatic therapy with the Australasian Institute of Body-Mind Analysis and Psychosomatic Therapy. Nancy is a nutrition expert who counsels clients on nutrition, health, and food preparation one-on-one, in workshops, and at speaking engagements.

Maryann De Leo

Maryann is an Academy Award–winning film- maker. Her latest film was nominated for a Golden Bear at the Berlinale in Berlin, Germany. Maryann is involved in many activities. She is a filmmaker, journalist, teacher at the School of Visual Arts, world traveler, student of handwriting and alter- native medicine, and currently one of the UN representatives for the Women’s International League for Peace and Freedom. She is also a home cook.

Her first book about Chernobyl was published in Japan in 2012.

She is working on a book about her father.

She can often be found attempting to persuade her family to try a new health food or a new alternative medicine modality.

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