Publisher: Grub Street Cookery
In Vegan Buddha Bowls, the author has put together over 50 recipes for breakfasts, salads, and bowls for during the week, dinner, and dessert – from smoothie bowls to stews and sweet bowls. This brings the vegan kitchen into the spotlight with a diverse selection full of essential nutrients, fresh ingredients, and aromatic spices.
Are you looking for low purine, anti - inflammatory recipes that taste delicious? Well these recipes are all that. And they also are easy to prepare! A high quality gout diet consists of lots of fresh whole food ingredients. These plant based recipes are written with that in mind. Take a look at what is inside...Golden Garlic PotatoChickpea EggplantParsley EggplantCauliflower RiceZucchini ChickpeaBell Peppers & EggplantEggplant & Cherry Tomato SaladBaked VeggiesBaked Baby EggplantBasmati & VeggiesMushroom & ZucchiniVegetable MashEggplant & Shitake MushroomShow book
A collection of over 60 quick and delicious recipes to feed households on a budget. A busy family household is often short on time and money. The weekly food shop can be a stressful time when you are wondering how you can feed your family good, honest food without exceeding the weekly budget. Living on a budget, or trying to reduce your outgoings, doesn't have to mean foregoing cooking and eating good food though. Thrifty tips will guide you through how to make the most of your ingredients and create wonderful family food for all mealtimes. Enjoy some budget breakfasts such as Baked Eggs or Corned Beef Hash before moving on to some purse-friendly soups and salads for lunch. The main meal of the day no longer needs to empty the bank, so instead delve in to some quick and easy dishes such as Thai Salmon Fish Cakes or Quick Vegetable Curry. Treats don't have to be ignored in favour of saving pennies either – whip up some quick treats such as Iced Summer Berries with Hot White Chocolate Sauce or Banana Fritters. The Thrifty Cookbook has all the inspiration you need to produce fantastic food, in super quick time, for the whole family even when you've had to tighten the household purse strings.Show book
When it comes to the game-day tailgate, be it at home or at the stadium, there's no playing around. The perfect cookbook for sports fans who love great food, Tailgating Essentials Cookbook contains 150 tailgate recipes, from kick-off appetizers to victory-dance desserts and drinks, that are sure to score big. Tailgating and viewing parties are events in and of themselves, and this book will help you plan and prep ahead of time so you can serve up fast, easy, and savory crowd-pleasing meals and drinks. With tailgate recipes like Glazed Frank Kebabs, Hawaiian BBQ Quesadillas, Cast Iron Nachos, Inside-Out Cheeseburgers, and so much more – including thirst-quenching drinks from a Wide-Eyed Cold Brew to a Spiked Iced Tea – it's all the classic game-day fare you love, taken to the next level and sure to win over all you share it with!Show book
Turn the kitchen into your gym! #1 New York Times bestseller and celebrity chef Rocco DiSpirito helps you stay ahead of your calorie intake by cooking healthy and delicious dishes--all sugar-, gluten-, and lactose-free--designed to burn more calories than they contain! Cardio Cooking is a uniquely engineered type of cooking formulated to help readers burn calories and lose weight while they cook. That's right--for the first time, Rocco turns dinnertime into workout time, showing how to burn calories automatically in the kitchen. These delicious, easy-to-follow recipes were tested for calorie content and calorie burn. It includes 75 all new recipes based on foods that are sugar-free, dairy-free, gluten-free, high in prebiotics/probiotics, high in fiber, and supportive of the body's acid-alkaline balance. Whole foods grown locally and made at home equal whole body fitness. Complete with informative sidebars, tips, and tricks to help increase heart rate and physical activity during the cooking process. This book offers exactly what dieters need to cook their butts off!Show book
An insightful and engaging insider’s look at the real story of the meat industry, from master butcher Pat LaFrieda. It all began when Pat LaFrieda’s great-grandfather Anthony LaFrieda decided to pack up and move his family from Italy to New York in search of a better life, setting up the family’s first retail butcher shop in 1922 in Flatbush, Brooklyn. Almost one hundred years later, Pat LaFrieda, a fourth-generation butcher and third-generation meat purveyor, is at the helm of a family-run business that has been providing meat to customers for decades, through wars, the Great Depression, the tumultuous years when New York City was dubbed “Fear City,” the fall of the Twin Towers, unprecedented hurricanes, and even a pandemic. Most people don’t know the amount of time, commitment, and extenuating work that goes into bringing them the piece of meat on their plate. What are the real implications of grass-fed beef on climate change? What is involved in humanely processing animals at harvesting facilities? Why is grading, labeling, and traceability essential for the consumer? And what’s the beef with eating meat? There are two sides to every story; however, in the beef industry’s case, only one side seems to get most of the airtime. In Glorious Beef, LaFrieda shares his family's legacy and pulls back the curtain to reveal a behind-the-scenes view of each stage of the process involved in bringing beef from pasture to plate and the truths behind the industry’s story of survival and constant evolution. Supplemental enhancement PDF accompanies the audiobook.Show book
In 6,000 food products, aspartame is found everywhere in so-called diet nutrition. However, several scientific studies show that this sweetener is harmful for children, pregnant women and epileptics. Used to replace sugar and reduce the caloric intake of food, aspartame actually works in the opposite direction, it develops obesity and diabetes. In this first in-depth investigation of the diet industry, Henriette Chardak exposes a health scandal. She shows why the use of aspartame continues despite the risks it generates. How people were pushed into consuming these chemical substances—whose harmlessness had been questioned for many years. Between Chicago and Tokyo, top-secret files and complacency of the authorities, the author offers us a breathless thriller, behind-the-scenes of the world chemical industry. The story begins in Chicago and ends up in our plates and our medicines. A real cold case, where readers will find the keys to a thriller that was played out in the 1970s. They will make up their minds about the usefulness—or danger—of this fake sugar. Two scoops: • super sweeteners from aspartame are given to cattle to make them grow fatter faster; • Japan, which manufactures aspartame, does not consume it. This book also lays bare what is was not meant to be told—the conflicts of interest, colossal stakes, secret files forbidden to the public.Show book
