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'Sarah's celebration of healthy eating is all about pleasure and enjoyment. Her love of good food is informed by her background as a doctor and now rooted in an on-going passion for growing and cooking with fruit and vegetables' Yotam Ottolenghi Sarah Raven is not only an inspirational cook, but she was also once a doctor. Here she brings together her unique talents to offer a magnificent canon of recipes, sharing her medical knowledge to explain exactly how and why certain foods help protect your body and give you the best possible chance of a longer, healthier life. The 250 sumptuous and colourful recipes include Coconut sugar marmalade, Spiced aubergine salad with pomegranate raita, Lemon chicken and summer herb salad, Cashew hummus, Black bean burritos, Blood orange sorbet and Basil yoghurt ice cream. Woven through the book are 100 mini 'superfood' biographies, where Sarah draws on her expertise and experience to explain the science behind good-for-you ingredients such as kale, broccoli, salmon, red wine, blueberries, apples and seeds. With luminous photography by Jonathan Buckley, this generous and stylish book offers recipes to make you feel well, look well and live longer – by using the most beneficial ingredients and without ever compromising on sheer deliciousness.
If ever there is one universal language, it would definitely be food. As the years go by, we try to understand and reconcile ourselves with the power of food over our lives. They could make us young or old, fat or slim, health or weak. Because of this, a lot of studies and discoveries were made on the topic of food. As well look at us in the mirror, most of us would almost immediately notice those lines in our faces. Suddenly we all wonder if we are too old or the environment around us is simply moving time so fast. We wonder what could be done. When we got up and stepped on that scale, we are shocked to see that line hit past the average weight. We panic as we think that we are getting fat and would mean getting slow. Mentally we relate our weight to our heavy bodies and low energy. We almost immediately sign up for that gym class. We are extremely conscious of what we look that we tend to forgot that sometimes the answer could be that simple. In our society today, we are bombarded with pollutions and fast food. These two have a tremendous effect on how we eat and look. Fast food centres offer unhealthy food that often times contribute a lot of problems. Lots of studies and experiments are being done to answer our cry for help. We want a diet that is effective. A diet that could boost our energy levels, make us feel young, look young, affordable and sustainable. One interesting and very realistic discovery is "food combining". Correctly combining foods makes all the difference in the world to proper digestion, cholesterol and metabolism. Without complete digestion, the nutrients in even the most wholesome food cannot be fully extracted and assimilated by the body. Before we could even say or open our mouth about food combining, we must first be equipped with the basic knowledge about food, its classifications and digestion. We cannot disregard these as they are the fundamental stones of which this was based. Thus in this book we are going to fully explore the concept of food combining.
Hart presents evidence to say that taste is a highly evolved and fundamentally reliable guide to nutritional quality--much more reliable, in fact, than reading Nutrition Fact labels.
Delicious and easy recipes, inspired by the beloved stories by Enid Blyton. Bake your own pop-cakes and google buns, and wash them down with homemade ginger beer! Have you ever dreamed of having picnics with the Famous Five, midnight feasts with the Malory Towers girls or party teas with the Folk of the Faraway Tree? With this cookbook, inspired by Enid Blyton's stories, you can! Packed full of yummy recipes, lively artwork and extracts from Enid Blyton's stories, this cookbook will inspire children - and the whole family - to get busy in the kitchen. It's the perfect way to share the pleasure of making and eating food with your child. There are 42 exciting new recipes designed by top chef and Junior Bake Off TV judge, Allegra McEvedy, with fabulous illustrations by Mark Beech and glorious food photography too.
A five-part cookbook that features sections on seasonal cookery and holiday cuisine presents a classic collection of recipes for healthy, low-fat dishes that combine fresh ingredients with savory flavors
Mitch Omer reveals the recipes that have made his restaurant a pleasure seeker's destination, including inventions like his tart, ethereal Lemon-Ricotta Hotcakes; dark, wild Bison Sausage Bread; and sweet, creamy Mahnomin Porridge. These dishes have the hungry and eager queued up out the doors of Hell's Kitchen, often for hours, and now you can make them at home. Food writer Ann Bauer also gives us a glimpse behind the scenes, revealing Omer's darker side, the side responsible for the decor of Hell's Kitchen, described as the "nightmare side of Sesame Street". Bipolar, obsessive-compulsive, and a former addict, Omer's roller-coaster ride of a life has taken him through many towns and love affairs, numerous jobs, and even more controlled substances. But through it all, there has been food--recipes inspired by places and people, including Omer's own close-knit family, reworked and made his own. He beats back his demons every day with his dad's caramel rolls and coleslaw, locally raised bison burgers smeared with his mum's mustard, and his own famous home-made peanut butter, and he invites you in to share it all.
For those ready to follow their foodie dreams (or at least start thinking about it) Good Food, Great Business is the place to get organized and decide whether creating a specialty food business is really possible. Whether the goal is selling a single product online or developing a line of gourmet foods to be sold in grocery chains, this working handbook helps readers become food entrepreneurs—from concept to production to sales to marketing. Using real life examples from more than 75 individuals and businesses that have already joined the ranks of successful enterprises, the book walks readers through the good, the bad, and the ugly of starting a food business.

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