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Vegane Ernährung: Köstliche und gesunde Rezepte für vegane Suppen, mit denen das Abnehmen leichtfällt
by Andy HawkinsManch einer mag über den Mangel an folgenden Nährstoffen bei einer vegetarischen Ernährung besorgt sein, Sie werden jedoch feststellen, dass bestimmte Gemüse- und Obstsorten diese Nährstoffe liefern und Ihnen somit eine perfekt ausgewogene Ernährung ermöglichen. Einige der bedenklichen Nährstoffe sind Eiweiß, Eisen, Kalzium und Vitamin B12. Eiweiß ist ganz einfach in Bohnen und aus Bohnen hergestellten Produkten wie Tofu zu finden. Auch Nüsse und Erbsen sind gute Proteinquellen. Eisen ist in Tofu, Bohnen, Spinat, Mangold und Cashewnüssen enthalten. Kalzium ist in Sojamilch, Brokkoli, Blattkohl, Senf und Grünkohl zu finden. Wenn Sie auf diese Ernährungsweise umstellen, sollten Sie vielleicht erst einmal kleine Schritte unternehmen. Beginnen Sie mit einer vegetarischen Mahlzeit pro Tag. So können Sie sich allmählich auf die verschiedenen Geschmacksrichtungen und Aromen einer vegetarischen Ernährung einstellen. Wenn Sie sich daran gewöhnt haben, jeden Tag eine vegetarische Mahlzeit zu sich zu nehmen, können Sie langsam eine weitere vegetarische Mahlzeit hinzufügen, bis Sie Ihre Ernährungsweise vollständig geändert haben. Forschungen haben ergeben, dass kleine Änderungen am Ende nachhaltiger sind. Es ist ja kein Wettbewerb. Nehmen Sie sich Zeit, und genießen Sie einfach die verschiedenen Arten von vegetarischen Gerichten.
Promoting Biodiversity in Food Systems
by Irana W. HawkinsBiodiversity of the food system is crucial for food production and loss of biodiversity is a pressing issue. This book focuses on biodiversity’s crucial role in food systems, health and well-being, and fate of the natural environment. It provides practical recommendations on how proper food systems can sustain a healthier planet and protect biodiversity. Sections provide a comprehensive understanding of the urgent need for promoting biodiversity-promoting food systems that help maintain planetary boundaries that are at risk; mimic the natural processes of highly integrated ecosystems; and improve human/planetary health while providing a wholesome and sufficient food supply.
Breadmaking: Essential Guide for Beginners (Self-Sufficiency)
by Kathryn HawkinsJump on the breadmaking bandwagon with this guide to the basic techniques and ingredients that combine to make the perfect loaf. Making your own bread by hand is a simple pleasure and a great starting point for anyone looking to become a little more self-sufficient. It can be therapeutic and creative and is achievable with even a basic level of culinary skill. Filling your kitchen with the delicious smells of baking bread is reward enough in itself, but it is important that the finished product tastes great, too. Food writer and culinary stylist Kathryn Hawkins covers the basic steps to get you started, including essential equipment and simple breadmaking techniques. Also included are forty tasty bread recipes, from plain white to whole wheat loaves, sourdough to French baguettes, as well as recipes for flavored bread and international flare from every corner of the globe, including brioche, pita bread, naan, stollen, and soda bread. Charming artwork, simple instructions, and informative writing make Self-Sufficiency: Breadmaking an invaluable guide for anyone who&’s always wanted to make warm, delicious bread in their own home while becoming a little less reliant on processed, pre-packaged food. Get started today, and get ready to enjoy a lifetime of hot, fresh bread straight from your own oven.
How To Make Wines at Home: Using wild and cultivated fruit, flowers and vegetables
by Kenneth HawkinsThis book covers the basics of making wine and how and what various types differ. The author shows you how to train your palate so that you are able judge the relative qualities of the wine you produce. It includes 55 recipes as well as instructions for racking, processing and maturing.
How To Make Wines at Home: Using wild and cultivated fruit, flowers and vegetables
by Kenneth HawkinsThis book covers the basics of making wine and how and what various types differ. The author shows you how to train your palate so that you are able judge the relative qualities of the wine you produce. It includes 55 recipes as well as instructions for racking, processing and maturing.
Hawksworth: The Cookbook
by David Hawksworth Jacob Richler Stéphanie NöelFrom acclaimed and multi award-winning Chef David Hawksworth comes a stunning collection of the exquisite recipes that brought him to the top of Canada's culinary world.As a leader in contemporary Canadian cuisine, Chef Hawksworth's restaurants, Hawksworth and Nightingale, have been fixtures of Vancouver's dining scene for the past 10 years, aweing diners with the intricate, beautiful and refined dishes that have become synonymous with his name. In this book, he shares for the first time the artfully developed recipes that have brought him unparalelled success over the years, and challenges readers to recreate these dishes for an unforgettable dining experience.Hawksworth is a celebration of Chef Hawksworth's career to date, with recipes ranging from his time training in London with Michelin-starred chefs, to Ouest, the first restaurant where he served as head chef, to opening his own fine dining restaurant. The book's simpler and more casual recipes reflect the family-style dishes served at Nightingale and the casual fare of Bel Café (a downtown lunchtime go-to destination). The recipes included require varying levels of skill and time commitments, from weekday meals like Crispy Buttermilk Fried Chicken & Pickled Ramps Ranch to show-stopping feats of culinary skill like Wagyu Beef Carpaccio with Piquillo Pepper, Parsley, and Beef Tendon. Casual foodies and adventurous cooks alike will find new culinary pleasures with Chef Hawksworth as their guide.
The Bone Broth Secret
by Louise Hay Heather DaneWhen a forgotten, time-honored traditional food is rediscovered for its health and beauty benefits, we all pay attention. In this one-of-a-kind culinary adventure, internationally renowned self-help pioneer Louise Hay and "21st-century medicine woman" Heather Dane join together to explore a fresh and fun take on the art of cooking with bone broth, as well as the science behind its impressive curative applications.Chock-full of research, how-tos, and tips, this inventive cookbook offers a practical, playful, and delicious approach to improving your digestion, energy, and moods. With over 100 gut-healing recipes for broths, elixirs, main dishes, breads, desserts—and even beauty remedies and cocktails—Louise and Heather will show you how to add a dose of nourishment into every aspect of your diet. You’ll also get entertaining stories along the way that remind you to add joy back onto your plate and into your life. Plus, you’ll find out how Louise not only starts her day with bone broth, but uses it as an ingredient in many of her meals as well—discovering why it is one of her secrets to vibrant wellness and longevity."Wherever I go, I’m asked, ‘How do you stay so healthy and young?’ Or I’m complimented on how beautiful my skin, hair, and nails look. I always say that the key is positive thoughts and healthy food. For many years, the staple of my diet has been bone broth. My doctors keep pointing out that my blood tests and other health-test results are better than people half my age. I tell them, ‘I’m a big, strong, healthy girl!’ Then I talk about bone broth. I want everyone to know about it because I believe it is an integral part of my health, energy, and vitality."— Louise Hay
The Little Book of Whisky: The Perfect Gift for Lovers of the Water of Life
by Tom HayScotch or Irish? Bourbon or rye?However you like your whisky, this book is a masterful blend of history, terminology, tips and memorable quips. Topped up with dozens of recipes to suit any whisky lover’s palate – from classic cocktails to Scotch-imbued fudge and smoky bourbon glaze – this neat little miscellany will deepen your appreciation of this superlative spirit.
The Little Book of Whisky: The Perfect Gift for Lovers of the Water of Life
by Tom HayScotch or Irish? Bourbon or rye?However you like your whisky, this book is a masterful blend of history, terminology, tips and memorable quips. Topped up with dozens of recipes to suit any whisky lover’s palate – from classic cocktails to Scotch-imbued fudge and smoky bourbon glaze – this neat little miscellany will deepen your appreciation of this superlative spirit.
Southern Heirloom Cooking: 200 Treasured Feel-Good Recipes
by Norma Jean Haydel Horace McQueenEveryone who knew Norma Jean McQueen Haydel knew that she’s a supreme cook and that she was the steward of the McQueen family recipes. But she didn’t measure when she cooked. Or write things down.Norma Jean’s brother Horace got to worrying about this. He cooked, too, but his repertoire wasn’t as vast as Norma Jean’s. So he began bothering her about writing down how she made her many dishes."I didn’t want Norma Jean’s recipes, or our Mama’s recipes, to be lost. We have kids coming. And other folks love to eat at my sister’s table, too.”So the two got busy recording their treasured family recipes from the South. This collection of more than 250 dishes includes their best ones. "This is food you will absolutely enjoy,” said Horace. "Traditional, full of marvelous flavor, 'enhanced’ old-timeys.”Norma Jean and Horace put together the full line-up: crawfish bisque, poblano cream soup, wilted spinach salad, smothered pork ribs, zesty broasted chicken, baked catfish, cajun rice jambalaya, stuffed cornbread, five-flavor pound cake, margarita pie, and on and on.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Stirring Slowly: From the Sunday Times Bestselling Author
by Georgina HaydenDiscover these feel-good recipes to restore, revive and rejuvenate, and enjoy the simple pleasures of food.Whatever your day looks like – there is a recipe here that is just right. Whether it is a quick and comforting noodle bowl or a hearty slow-cooked pie, this book celebrates food's power to restore, revive and rejuvenate. But it isn't just about the food on your plate: it's about how it gets there. Stirring Slowly celebrates time spent in the kitchen. Wile away a happy hour stirring a creamy black dhal, or give your undivided focus to flipping caramelised apple, ricotta and hazelnut pancakes – because cooking nourishes you inside and out.'The sort of book that has you immediately plastering its pages with post-it notes... the writing is warm, encouraging and moving' Nigella Lawson
Taverna: From the Sunday Times Bestselling Author of Nistisima
by Georgina HaydenAS SEEN ON CHANNEL 4'S THE GREAT COOKBOOK CHALLENGE'A culinary masterpiece' Olia Hercules, author of Home FoodSun-kissed, simple, and delicious recipes bursting with the delights of the Mediterranean cooking from award-winning food writer, Georgina Hayden.Throughout TAVERNA you'll be treated to the full, delicious melting pot of Greek Cypriot food and flavours, including:Simple Mediterranean saladsClassic ingredients like feta, a squeeze of lemon and fresh oreganoCinnamon-infused stewsOrange-blossom scented pastriesGeorgina takes the best of traditional Cypriot cooking and makes it relevant to modern home cooks. From simple vegan fast-day dishes to feasts for the family, there is something delicious for every mood and moment.These delicious recipes relive sun-kissed Mediterranean holidays and simple taverna-style meals.'Taverna... brings a touch of Cypriot sunshine into your kitchen' Good Housekeeping'This spectacular book is filled with comforting, delicious recipes' Jamie Oliver
Dieta Alcalina: Receitas Rápidas E Fáceis Da Dieta Alcalina
by Mark HaydenA dieta alcalina tem o objetivo de restaurar o equilíbrio ácido e básico em seu corpo. Embora isso pareça bastante complicado, as diretrizes simples facilitam muito o entendimento. Se você não sabe por onde começar, dê uma olhada nas receitas deste livro. Você não tem que comer suas frutas e vegetais simples. Você pode fazer incríveis smoothies, sopas e saladas. Este livro contém 30 receitas simples, mas altamente alcalinizantes para você começar basta seguir as orientações para criar o seu próprio alcalinizante. Quando você ver quanta energia extra você restaurou vindo do equilíbrio do pH, você não vai sentir falta dos outros alimentos. Com dois novos capítulos, esta segunda edição atualizada e expandida fornece as informações mais recentes sobre hidratação e desacidificação adequadas, suplementos alcalinizantes importantes e como eliminar os ácidos acumulados do corpo por meio da limpeza intestinal. Ele também inclui um novo exemplo detalhado de uma dieta desintoxicante alcalina. Em ez de organizar alimentos alcalinos e ácidos com base em sua composição química, Vasey classifica os alimentos pelo seu efeito no corpo, explicando que alguns alimentos, como frutas, podem ter um efeito alcaliniante ou acidificante, dependendo de quem os consome.
Upsetting Food: Three Eras of Food Protests in the United States
by Jeffrey HayduBattle lines have long been drawn over how food is produced, what food is made available to whom, and how best to protect consumers from risky or unhealthy food. Jeffrey Haydu resurrects the history of food reform and protest in Upsetting Food, showing how activists defined food problems, articulated solutions, and mobilized for change in the United States. Haydu’s sociological history starts in the 1830s with diet reformer Sylvester Graham, who blamed alcohol and store-bought bread—signs of a commercializing urban society—for poor health and moral decline. His successors at the turn of the twentieth century rallied against impure food and pushed for women to be schooled in scientific food preparation and nutrition. Decades later, in the 1960s and ’70s, a grassroots movement for organic food battled commercial food production in favor of food grown ecologically, by small farmers, and without artificial chemicals. Each campaign raised doubts about food safety, health, and transparency, reflecting how a capitalist system can undermine trust in food. But Haydu also considers how each movement reflects the politics, inequalities, and gender relations of its time. And he traces how outcomes of each campaign laid the groundwork for the next. The three eras thus come together as parts of a single, recurring food movement. Upsetting Food offers readers a historical background to better understand contemporary and contentious food politics.
The "I Hate to Exercise" Book for People with Diabetes
by Charlotte HayesSticking to an exercise plan is tough, but the key is simple: stay active by making the most of the activities you already do. This revised and expanded edition contains even more easy ways to build activity and exercise into your daily routine, including low-impact activities that are perfect if you're older, and a new chapter on walking and on exercising for healthy aging makes this a must-have for you.
Lost Restaurants of Central Ohio and Columbus (American Palate)
by Christine Hayes Doug Motz Liz LessnerFrom remote diners to downtown political havens, the restaurants of central Ohio satisfied palates for generations. In the era of Sunday drives before interstates, fabulous family-owned restaurants were the highlight of the trip. Sample the epicurean empires established by Greek, Italian, German and Chinese families. Recall the secrets of Surly Girl's chandelier, the delicious recipes handed down by chefs and the location of Flippo the Clown's former jazz hideaway. Following their previous book, Lost Restaurants of Columbus, authors Christine Hayes and Doug Motz deliver a second helping of unforgettable establishments that cemented central Ohio's reputation for good food and fun. That includes eighteen destination eateries in fifteen surrounding towns.
A Basic Reader for College Writers
by Christopher G. Hayes Janet M. Goldstein David I. DanielsAlthough this is designed to be a textbook, many readers will enjoy the essays, which are written by a range of authors that includes Jane Brody, John Kellmayer, Ben Fong-Torres, and Mary E. Mebane. The topics of these thirty-two essays cover throwing away food, overcoming alcoholism, learning from Japanese prisons, and baseball.
The Trouble with Lemons
by Daniel HayesHis real name was Tyler McAllister, but he felt like a lemon. He had allergies and nightmares, and was the only unfamous person in his family. But one night he and a friend went swimming at the forbidden quarry, and Tyler found a dead body. Now he's determined to find out who killed the man and why they're now after him....
Cowed: The Hidden Impact of 93 Million Cows on America’s Health, Economy, Politics, Culture, and Environment
by Denis Hayes Gail Boyer HayesFrom leading ecology advocates, a revealing look at our dependence on cows and a passionate appeal for sustainable living. In Cowed, globally recognized environmentalists Denis and Gail Boyer Hayes offer a revealing analysis of how our beneficial, centuries-old relationship with bovines has evolved into one that now endangers us. Long ago, cows provided food and labor to settlers taming the wild frontier and helped the loggers, ranchers, and farmers who shaped the country's landscape. Our society is built on the backs of bovines who indelibly stamped our culture, politics, and economics. But our national herd has doubled in size over the past hundred years to 93 million, with devastating consequences for the country's soil and water. Our love affair with dairy and hamburgers doesn't help either: eating one pound of beef produces a greater carbon footprint than burning a gallon of gasoline. Denis and Gail Hayes begin their story by tracing the co-evolution of cows and humans, starting with majestic horned aurochs, before taking us through the birth of today's feedlot farms and the threat of mad cow disease. The authors show how cattle farming today has depleted America's largest aquifer, created festering lagoons of animal waste, and drastically increased methane production. In their quest to find fresh solutions to our bovine problem, the authors take us to farms across the country from Vermont to Washington. They visit worm ranchers who compost cow waste, learn that feeding cows oregano yields surprising benefits, talk to sustainable farmers who care for their cows while contributing to their communities, and point toward a future in which we eat less, but better, beef. In a deeply researched, engagingly personal narrative, Denis and Gail Hayes provide a glimpse into what we can do now to provide a better future for cows, humans, and the world we inhabit. They show how our relationship with cows is part of the story of America itself.
Spices and Herbs: Lore and Cookery
by Elizabeth S. HayesThis introductory guide to the romance of spices and herbs offers historical, geographical, literary, and culinary details. More than 85 familiar and exotic plants are illustrated, examined for legendary lore, and current use. The book also includes 73 recipes, a spice chart, and tips for gardening, drying, freezing, and more. "An adventurous exploration." -- Richmond Times-Dispatch.
Recipes from America's Small Farms: Fresh Ideas for the Season's Bounty
by Joanne Lamb Hayes Lori Stein Maura WebberRecipes from America’s Small Farms gathers the most exciting, original, and authentic recipes—using the freshest ingredients—from those who know best how to set a table anytime of the year. Favorite recipes from farmers across the country and members of Community Supported Agriculture—a national organization that facilitates direct farmer-to-consumer sales of produce—will inspire home cooks everywhere. Also included are recipes from high-profile chefs such as Rick Bayless (Frontera Grill), Peter Hoffman (Savoy), Roxanne Klein (Roxanne’s), and Kevin von Klause (White Dog Café). Readers will find it easy to locate recipes, organized by food family, that call for the vegetables and fruits that are in season, readily available, and simple to use. Recipes like Creamy Turnip Soup; Heirloom Tomatoes with Fresh Herbs, Toasted Pine Nuts, and Tapenade Toast Points; Greek Zucchini Cakes; and Hiroko’s Fusion Choy with Tahini-Soy Dip give common produce exotic appeal. The book includes a chapter on meat, poultry, eggs, and seafood, and there are vegan recipes throughout. Each chapter provides details about the history, characteristics, and nutritional qualities of specific fruits and vegetables. Cooking techniques, useful sidebars, and a glossary make this book an indispensable resource.
Grandpa's Ha-la-loo-ya Hambone!
by Joe Hayes Antonio Castro L.Kids today grow up knowing all about recycling. But when Joe Hayes was a kid, recycling hadn't been invented. Money was so tight for his family that they had to be inventive about reusing everything. And when the family splurged for a fat hambone to flavor their beans, Joe's mother was determined to make it last as long as possible.
Recetas De Dieta Paleo: Deliciosas Recetas De Dieta Paleo Para Perder Peso Rápido
by Percy HayesPara alguien que está empezando la dieta Paleo, este libro es su mejor amigo. Las instrucciones del Plan Paleo que se dan en este libro le guiarán en los diferentes tipos de comida que se te permite comer. También le ayudará a evaluar si la dieta es la correcta para usted. Las recetas de cualquier plan pueden tardar mucho tiempo en ser cocinadas y esto puede llevarte a pedir una comida en el restaurante o en la tienda de delicatessen. Esto no ayuda ya que consumirá comidas que no son balanceadas. Aquí es donde la preparación de la comida entra en juego. Este libro proporciona una clara descripción de cómo se pueden preparar comidas con una semana de antelación. Esto le ayudará a ahorrar tiempo y dinero. Esta es la mejor manera de asegurarse de que se mantenga la dieta. Puede haber momentos en los que comer la misma proteína puede resultar aburrido, pero hay diferentes maneras de evitarlo. A diferencia de la mayoría de las dietas de moda, la dieta Paleo es sostenible a largo plazo. Regula el equilibrio hormonal y la expresión genética positiva. Esto conduce a una mejor salud y bienestar, a un mejor rendimiento deportivo y a una mejor composición corporal. La dieta Paleo es una de las dietas más ampliamente apoyadas en el mundo. Celebridades, expertos clínicos y dietistas la recomiendan como la mejor manera de restaurar el equilibrio, combatir las condiciones médicas y reducir la cintura.
Régime paléo: (Soyez en bonne santé en mangeant de délicieux repas sains pour les débutants)
by Percy HayesPour quelqu'un qui commence le régime Paléo, ce livre est son meilleur ami. Les instructions du régime Paléo qui sont données dans ce livre vous guideront sur les différents types d'aliments que vous êtes autorisé à manger. Cela vous aidera également à évaluer si le régime est celui que vous devez suivre. Les recettes de n'importe quel régime peuvent prendre beaucoup de temps à cuisiner, ce qui peut vous amener à commander un repas au restaurant ou à l'épicerie du coin. Cela ne sert à rien puisque vous consommerez des repas qui ne sont pas équilibrés. C'est là que la préparation des repas entre en jeu. Le livre fournit une description claire de la manière dont on peut préparer des repas pour une semaine à l'avance. Cela vous aidera à gagner du temps et à économiser de l'argent. C'est le meilleur moyen de s'assurer que vous restez fidèle au régime. Il peut arriver que manger les mêmes protéines devienne ennuyeux, mais il existe différentes façons d'éviter cela. Contrairement à la plupart des régimes à la mode, le régime Paléo est un régime durable, à long terme. Il régule l'équilibre hormonal et l'expression positive des gènes. Cela permet d'améliorer la santé et le bien-être, les performances sportives et la composition corporelle. Le régime Paléo est l'un des régimes les plus répandus dans le monde. Des célébrités, des experts cliniques et des diététiciens le recommandent comme le meilleur moyen de rétablir l'équilibre, de lutter contre les problèmes de santé et de réduire le tour de taille.
Killing Me Souffle : The Tastiest Acts in Rock 'n' Roll, Pop & Hip Hop
by Lachlan HaymanLike your dinner with a side of Madonna? Your cuisine with a pinch of Queen? Killing Me Souffle is an epic festival for your mouth that celebrates the infusion of two of life's grooviest ingredients, music and food. The greatest ever acts in music inspire 90 delectable duets, written by a professional chef, across the 3 stages of Rock 'n' Roll, Pop and Hip Hop. Choose from Crowd Warmers (starters), Headliners (mains) & Encores (desserts). Recipes include Papadum Preach, Summer of 60 Naan, Smells Like Terrine Spirit, Gherkin Nine to Five, Fight For Your Right to Pate, Little Red Courgette and many more. Because every good dish deserves a soundtrack.