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This companion book to Amber Shea’s trend-setting Practically Raw, sets the standard for flexible raw sweets and treats. Practically Raw Desserts is a trove of scrumptious raw cakes, cookies, brownies, pies, puddings, candies, pastries, and frozen treats. All of chef Amber Shea Crawley’s sweet creations allow substitution and adaptation for a non-raw kitchen. The recipes are free of dairy, eggs, gluten, wheat, soy, corn, refined grains, refined sugars, yeast, starch, and other nutrient-poor ingredients. Many recipes are also free of grains, oils, nuts, and added sugars. Ideal for beginners as well as seasoned raw foodists, Practically Raw Desserts is jam-packed with delicious, healthy-yet-indulgent treats that include: • Baklava Blondies• Summer Fruit Pizza• Tuxedo Cheesecake Brownies• Cashew Butter Cups• Confetti Birthday Cake• Pecan Shortbread Cookies• Deep-Dish Caramel Apple Pie• Dark Chocolate Sorbet With this flexible approach, you can delve into raw desserts at your own pace, even without special equipment or hard-to-find ingredients. The book provides recipe variations and ingredient substitutions that address many common food allergens. If you’re looking for delicious and vibrant dessert recipes with maximum flavor and nutrition, then you’ll love Practically Raw Desserts.
Practically Raw’s revolutionary practicality and flexible approach let you enjoy Chef Amber’s delicious vegan dishes your own way, according to your budget and taste, every day or every once in a while, and as raw — or cooked — as you like. Certified raw chef Amber Shea has designed these recipes to be made with ordinary equipment and ingredients, and with the flexibility of many substitutions, cooking options, and variations. Ideal for beginners as well as seasoned raw foodists, Practically Raw has something for everybody, whether you want to improve your health and longevity, cope with food sensitivities, or simply eat fresher, cleaner, and better! Chef Amber’s creative, satisfying recipes include: Almond Butter Sesame Noodles Vegetable Korma Masala Fiesta Taco Roll-Ups Primavera Pesto Pizza Maple-Pecan Kale Chips Cherry Mash Smoothies Parisian Street Crepes Warm Apple-Walnut Cobbler This beautiful new full-color edition (previously published by Vegan Heritage Press) includes a pantry guide, menus, money-saving and make-ahead tips, and nutrition information.
Sweetly Raw Desserts will show you everything you need to know about making the most delicious and nutritious raw food desserts.
In today’s busy world it’s easy to understand the desire for shortcuts. With our time eaten up by work, family, and errands, we almost unconsciously look for quick fixes that aren’t always the healthiest for our home or family. With The New Art of Living Green, authors Erica Palmcrantz Aziz and Susanne Hovenäs dare us to stop and think for a moment about the type of chemicals we use in our home, where we buy our produce, and the amount of waste we create. With this book you’ll discover simple tips and guidelines that will help you to make greener choices to the benefit of your growing family’s health and a grateful Mother Earth. This guide provides a collection of proven ways to live green practically, and on a daily basis. The book is divided into seven chapters, each represented by a color of the rainbow. Learn more about such topics as: The World around You: How to act now The Home: Making slow and simple changes The Body: Going from chemicals to natural The Garden:How to farm anywhere Work and Play: Incorporating sustainable living into your routine Raw Food: Green recipes for you and Mother Earth Spirituality: Discovering the feeling of togetherness It’s easy to become complacent with a routine, so to help free you of bad habits, each chapter ends with seven challenges for you to try at home. Finally transform thought into action and lend a helping hand toward making our planet a better place for future generations to come. Even the smallest of changes can make a difference!
"An inspirational cookbook that explores the cutting-edge culinary world of raw desserts and offers exotic, gourmet, original recipes for cakes, pies, cheesecake, parfaits, cookies, and chocolates for anyone looking for healthy yet delicious and decadent sweets"--Provided by publisher.
The paleo diet follows strict guidelines for food preparation and the types of ingredients you can and cannot have. From banana splits to chocolate turtles, the recipes found in this simple cookbook will delight and astound you with their simplicity and taste. You can still have decadent and scrumptious desserts after your meal or as a snack, but you don’t have to buy from a gourmet bakery or made by a professional. When you have guests over who may also enjoy the Paleo lifestyle, then give two or three of these desserts and serve them together. They also work as treats for large gatherings and parties by increasing the ingredients incrementally depending on how many people you are serving. Whether you are serving a family of 2 or a party of 30, these quick and easy dishes are sure to satisfy.
Hollywood celebrities are doing it. Corporate moguls are doing it. But what about those of us living in the real world—and on a real budget? Author and holistic health practitioner Victoria Moran started eating only plants nearly thirty years ago, raised her daughter, Adair, vegan from birth, and maintains a sixty-pound weight loss. In Main Street Vegan, Moran offers a complete guide to making this dietary and lifestyle shift with an emphasis on practical "baby steps," proving that you don’t have to have a personal chef or lifestyle coach on speed dial to experience the physical and spiritual benefits of being a vegan. This book provides practical advice and inspiration for everyone—from Main Street to Wall Street, and everywhere between. "Finally, a book that isn't preaching to the vegan choir, but to the people in the pews—and the ones who can’t fit in those pews. This is a book for the Main Street majority who aren’t vegans. Once you read this, you'll know it's possible to get healthy and enjoy doing it—even if you live in Paramus or Peoria."—Michael Moore "A great read for vegans and aspiring vegans."—Russell Simmons "Yet another divine gift from Victoria Moran. Main Street Vegan covers it all—inspiration, information, and out of this world recipes. This book is a gem."—Rory Freedman, co-author Skinny Bitch "Main Street Vegan is exactly the guide you need to make changing the menu effortless. Victoria Moran covers every aspect of plant-based eating and cruelty-free living, with everything you need to make healthy changes stick."—Neal Barnard, MD, president, Physicians Committee for Responsible Medicine, and NY Times bestselling author of 21-Day Weight Loss Kickstart "A great book for anyone who's curious about veganism. It shows that not all vegans are weirdos like me."—Moby
Forget fad diets-here's a proven program based on good sense and good scienceHere are just a few of the bewildering pseudoscientific suggestions found in some of the bestselling diet books: abandon starch; eat all the fat you want, but count protein grams; eat dessert, but no fat; never mix proteins and carbohydrates; customize your diet based on your blood type; forget counting calories; seek emotional solutions to your weight issues. Even books that are based on sound scientific principles generally tell only half the story. The 9 Truths about Weight Loss is the long-awaited antidote to the scores of diet fads that have, in the long run, failed for so many frustrated people. In a program built on years of scientific research and practical experience, Daniel S. Kirschenbaum covers every aspect of losing weight and keeping it off. He shows how attacking weight loss is essentially an athletic challenge and reiterates the necessity of both sensible eating and tracking your food intake. He reminds us that it's natural for our bodies to fight weight loss, and as a psychologist, he shows us how to get through the inevitable emotional roadblocks. Going beyond try quick fixes, The 9 Truths about Weight Loss provides a positive, manageable program for the millions of Americans committed to controlling their weight once and for all.
Live in the now, they say, but for Jenna Jenkins, the now sucks. Her fiancé dumped her, and she's lacking the drive that might lead to a promotion at the eighties-themed cable station where she works. The only thing keeping her sane is her obsession with a brooding rock star, and an era, that died twenty-odd years ago. But then lightning strikes—literally—and sends her back to the year and the man she’s loved her entire life. Jenna has no choice but to take action to save Tommy Seer, lead singer of The Wild Boys, from the tragic accident that only she knows will claim his life. But the real Tommy Seer is very different from the one who's spent all this time starring in her favorite fantasies. As Jenna falls deeper into Tommy’s world—under his spell all over again, only this time without the schoolgirl crush—she realizes that his death was no accident. Can she find a killer, prevent a murder, and save the man she loves without everyone thinking she’s crazy? And who thought shoulder pads were a good idea, anyway?
Vols. 1-17 include Proceedings of the 10th-24th (1914-28) annual meeting of the society.
Like much of SMEs research, innovation studies of small enterprises have commenced later and are less numerous. The focus of such studies remains high-technology enterprises, which continue to attract both academic and popular interest, oblivious to the innovative endeavours of people in traditional low-tech industries. This book attempts to address this imbalance through a comprehensive analysis of innovation in this largely neglected area. Based on case studies of seven small innovative food companies, this book presents an in-depth analysis of innovation in the Scottish food and drinks industry and unravels a lesser-known approach to effective low-cost product innovation, which is simple and economical, yet elegant and successful. Using careful data collection and rigorous statistical testing, the analysis and findings in this book address a wide spectrum of interests: academics in business schools, policy makers in governments and executives and entrepreneurs in food and other low-technology sectors.

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