Lose Weight Rapidly by Drinking Red Wine and Eating Chocolate with the Help of Sirtfood Diet!
Not every diet has to leave you starving for days. The Sirtfood diet will have you losing those extra pounds in no time, while still getting to eat the foods you love. Keep reading to find out more about this amazing diet!
Dieting was always considered to be a mission impossible for many people because going on a diet means you can't eat the food you love. That is why one in five dieters don't make it through the first month of dieting. Also, ¼ of all dieters make it to three months but the majority of them end up gaining more weight than they've lost in the following few years. So, even if you go on a diet, chances are you might not succeed. Why? Well because many dieting methods are not adequate and do not have lasting results.
That is where the Sirtfood diet jumps in. This diet is based on eating wonder foods called sirtfoods, that are rich in nutrients such as green tea, apples, citrus fruits, but also red wine and dark chocolate. These sirtfoods activate proteins in your body called sirtuins that kick-start your metabolism and help you lose weight quickly and efficiently.
Starting a diet is never an easy task. Many people dream of losing weight in a healthy way but are not ready to make big changes in terms of the food they're used to eat. Also, some fear that they will fail quickly, so they don't even dare to start. This book will teach you everything you should know about the Sirtfood diet and guide you every step of the way.
Here's what you'll discover inside this book:
Sirtfood Diet 101: knowing the basics of the Sirtfood diet will make your diet more successful. Learn what is the Sirtfood diet, what are sirtuins, and what makes them so powerful.Sirtfood Diet Do's and Don'ts: discover which foods are you allowed to eat and which not as well as how can you combine these good foods with the regular food you are used to eating.Expert Tips for Successful Dieting: read very useful tips written by nutritionists that will help you kick-start your diet, stick with it, and maintain the weight when your diet is over.Sirtfood Cookbook: delicious recipes that will help you plan your meals in advance. All recipes are easy to make and an excellent choice for those who don't have time for cooking or are not skilled cooks.And much more!
Dieting and losing weight is a piece of cake if you have the right guide. If you want to start your weight transformation journey, then this book is about to become your best friend! Not only will it teach you how to apply the Sirtfood diet to shed extra pounds, but also how to stay motivated throughout the process.
Dieting has never been easier and now it is your turn to make some good, healthy changes in your life!
A nightcap is the perfect way to end the night, and author Kara Newman knows just how to make them. This gifty, foil-accented book contains more than 40 cocktail recipes—some to keep the night going, some that will help ease you to sleep, some that can double as dessert, and some that can soothe the stomach after a hearty meal. There are classics like the sweet and creamy Brandy Alexander, new takes on old favorites like the Black Manhattan, which swaps an aperitif for the classic vermouth, and simple new ideas like the Open & Shut, which combines equal parts amaro and cognac for a slow sipper. Whatever kind of night it's been, Nightcap is the perfect way to top it off.
An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomythe scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favoriteshard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate moussehe isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.
Lily Simpson runs The Detox Kitchen, whose boutique delis and specially designed health menus have won thousands of customers – including international celebrities. She and consultant nutritionist Rob Hobson are devoted to their philosophy of great health through great food.
Inside this book are 200 of Lily's exquisite recipes – brightly delicious and packed full of flavour thanks to her clever combinations of herbs, spices and oils. All wheat-, dairy- and refined sugar-free, you'll find recipes for invigorating breakfasts, zingy raw salads, delicious snacks and dips, vibrant fish and meat dishes, and scrumptious sweet treats.
But this is not just a recipe book. Rob explains how to use these dishes to target your health needs, whether that's losing weight, gaining energy, getting clearer skin – or just having a weekend detox after a few days of indulgence.
Eat your way to glowing health with this smart new guide to daily wellbeing.
James Barber—who was Canada’s most famous television chef and author of more than fourteen bestselling cookbooks—wrote One-Pot Wonders for people who are wet and cold and want dinner in a hurry.
Over the years, Barber whipped up meals while cruising on seiners, yachts and even a wee Davidson dinghy, so he knew first-hand the challenges of cooking on the ocean in a tiny—or non-existent—galley. One-Pot Wonders makes gourmet cuisine accessible to the average cook, featuring over one hundred simple recipes for delicious soups and salads, hearty breakfasts, delectable desserts and exquisite one-pot main dishes that can be served for lunch or dinner. Each dish is easy and quick to prepare, uses readily available ingredients and only a few essential kitchen tools. There are also tips on how to stock your galley and many suggestions for recipe substitutions and variations to address diminishing supplies—a common occurrence at the end of a long trip.
From Fancy Oyster Stew to Banana Omelette to Chicken Biryani or Asian Almost Risotto, these recipes will buoy your spirits and keep you afloat! So come aboard: let James Barber’s passion for good food inspire you to enjoy a fine meal after a long day out on the water.
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today—and with the “southwesternization” of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.
Every wine has a story. In this collection of elegantly written essays from the past thirty years, updated with a new introduction and endnotes, renowned author Gerald Asher informs wine enthusiasts with insightful, engrossing accounts of wines from Europe and America that offer just as much for those who simply enjoy vivid evocations of people and places. Asher puts wine in its context by taking the reader on a series of discursive journeys that start with the carafe at his elbow. In his introduction, Asher says, "Wine . . . draws on everything and leads everywhere." Whether the subject is a supposedly simple red wine shared in a Parisian café or a Napa Valley Cabernet tasted with its vintner, every essay in A Carafe of Red is as pleasurable as the wines themselves.
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