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Both an elegantly written Cookbook and a Deeply Informed Guide to Healthy Eating, The Nutritionist’s Kitchen BY DIETITIAN NUTRITIONIST CARLY KNOWLES, FOCUSES ON FOOD AS MEDICINE

Each meal, each snack, each sip is another opportunity to nourish ourselves. What we eat can prevent disease, help us feel good, function optimally, and even heal and restore our body.

While working in a remote village in Peru, deep in the desert, with no running water, electricity and little fresh food, Carly Knowles had an epiphany that changed her life. “I was trying to understand why many of the villagers had white spots on their eyes. Later, I discovered these were Bitot’s spots that would lead to blindness due to a deficiency in vitamin A, which is one of the leading preventable causes of vision loss in developing nations. I also learned that vitamin A can easily be found in foods like eggs, sweet potatoes, kale, spinach, pumpkin, whole cow’s milk, and carrots. As I learned more about nutrition I became more intrigued and, frankly, concerned. Eating vitamin A–rich foods is enough to prevent blindness—whoa!—and not eating enough vitamin A–rich foods can lead to blindness? This was a profound moment for me. Food really is medicine.”

After returning to the United States Knowles knew she wanted to dedicate herself to learning everything she could about the science of diet and nutrition and share her knowledge with everyone. So, after getting her Master of Science degree in Nutrition from Bastyr University, she worked as a clinical dietitian and taught cooking classes in community kitchens. An avid writer and recipe tester inspired by the concept of cooking nutritious and delicious whole foods, she wrote her book with the idea that “everyone deserves to have a nutritionist in their kitchen.”

The Nutritionist’s Kitchen is both an approachable, science based guide to support optimal health and wellness through everyday meals and a cookbook filled with mouthwatering recipes. Throughout the book are simple charts like How to Understand Intuitive and Seasonal Changes in Nature and Identify Our Own Personal Climate (page 61-62) to sidebars such as The Difference between Pickled and Fermented Foods (page 47) and The Best Way to Consume Flaxseeds (page 79). With more than 60 seasonal, restorative recipes like Buckwheat Breakfast Porridge with Cranberry Chia Compote (Winter) and Sweet Cornmeal Pancakes with Vanilla Roasted Peaches (Summer) to Spicy Sriracha Mung Bean Bowl with Pickled Daikon and Carrots (Spring) and Mirin and Miso Glazed Cod (Autumn) to Whole Wheat Apple Galettes with Salted Honey and Dark Chocolate Banana Bread with Toasted Almonds (Autumn and Winter). Also included are recipes for all seasons (Ghee, Golden Turmeric Paste, Plain Whole Milk Yogurt …) and primers on nutrient dense foods and how to shop for and prepare ingredients like beans and sea vegetables.

The Nutritionist’s Kitchen is for everyone who aspires to live a healthy, balanced life without depriving themselves of the joy that comes with eating sweet, savory, salty, crunchy, creamy flavorful food.


CARLY KNOWLES, MS, RDN, LD has always loved cooking, but it wasn’t until she lived in a rural village in Peru that she saw just how big an impact food and nutrition can have on our health. It was a profound moment that made her realize that food truly is medicine and set her on a path to becoming a Registered Dietitian Nutritionist (RDN). She earned a Master of Science degree in nutrition from Bastyr University and has worked as a clinical dietitian in both inpatient and outpatient settings and teaches cooking classes in the community. She specializes in food and nutrition writing, recipe development, and nutrition consulting. Vist her at, where you can find inspired, flavorful recipes that focus on whole foods to nourish good health and bring joy. This is her first book. Carly lives in the Pacific Northwest with her husband and son.




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