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San Diego Italian Food: A Culinary History of Little Italy and Beyond (American Palate)
by Maria Desiderata MontanaAs ethnic neighborhoods in other cities assimilate to American life, the exuberant local flavor of San Diego's Little Italy remains both culturally and culinarily distinct. Tucked between Interstate 5 and San Diego Bay southeast of San Diego International Airport, the blocks surrounding the landmark Our Lady of the Rosary Roman Catholic Church contain many of the most notable eateries and gourmet cafes in "America's Finest City." Join Maria Desiderata Montana, a daughter of that Italian heritage and one of the city's most notable food writers, on this savory tour through the zesty Italian food traditions, businesses and recipes both in Little Italy and across San Diego.
Recetas de hamburguesas: Fantásticas recetas de hamburguesas para hacer agua la boca
by Sam Montana Hector LaraLas hamburguesas son realmente sorprendentes. Pueden ser saladas, ácidas, dulces y permiten apreciar el sabor de cada ingrediente. Es por eso que son muy populares. Casi siempre llevan cheddar, lechuga, tomate, tocino, cebolla, pepinillos y aderezos como mostaza, mayonesa, catsup, chile y otros condimentos. Este libro contiene 50 sorprendentes recetas de hamburguesa. Encuentre recetas, panes y salsas para hacer agua la boca. He aquí algunas de las recetas en este libro: •Icónica hamburguesa suiza al ajo, con pan francés •Asombrosa hamburguesa tipo Bob Esponja •Super hamburguesa teriyaki •Deliciosa hamburguesa con aderezo feta, pepino y tomate. •Fantástica hamburguesa de lenteja y hongos •Gran hamburguesa con mostaza y tocino •Hamburguesa feliz, con cebolla caramelizada y queso azul •Hamburguesa con curry y nueces Éstas son algunas de las recetas para cocinar en casa, ya sea en la cocina o en la parrilla. ¡Espero que tenga hambre!
Wheat Montana Cookbook: Recipes From Our Bakery and Our Customers Using Wheat Montana Products
by Wheat MontanaFrom the book's back cover: You've enjoyed their famous wheat products for years. Now the folks at Wheat Montana share some of their favorite recipes from the Wheat Montana Bakery and Deli in Three Forks, Montana, their home kitchens, and their loyal customers. Learn how to make pillowy loaves of bread, cinnamon-sweetened rolls, robust chili, flavor-packed muffins and cakes, and much more using the hearty, healthy wheat and wheat products grown and developed on Wheat Montana Farms. This book presents the endless epicurean possibilities of wheat- the staff of life. Wheat Montana's Natural White® flour, Bronze Chief and Prairie Gold whole wheat flours, wheat berries, and 7-grain mix all flavor the recipes collected here-from soups to salads, biscotti to biscuits. [You won't want to miss Adah Horne's Quick Oatmeal Bread or Heidi Lutgen's Strudel. Yumm!]
Risk Regulation in Non-Animal Food Imports
by Francesco Montanari Veronika Jezsó Carlo DonatiThis Brief aims at providing a general understanding of the rationale - scientific as well as political - behind EU policy and related risk management decisions in the area on non-animal food imports. Lately, various menaces associated with imported food and feed of non-animal origin appeared in the media: imported sprout seeds contaminated with E. coli, strawberries containing hepatitis A or noro viruses, to name but a few, are now as much discussed as the different well-known meat scandals. The authors explain the reinforced official controls at EU borders on certain imports of non-animal origin and the wide range of EU measures that currently foresee trade restrictions for imports presenting chemical and non-chemical 'high risks' from a public health perspective (so-called 'emergency measures'). The Brief closely examines chemical (and also non-chemical) risks associated with imports of non-animal origin and their impact on human health. The authors also consider the role risk analysis is playing to underpin risk-management decisions at EU level, including the scientific output by the European Food Safety Authority (EFSA).
Cheese, Pears, and History in a Proverb (Arts and Traditions of the Table: Perspectives on Culinary History)
by Massimo Montanari"Do not let the peasant know how good cheese is with pears" goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival cookbooks, agricultural and dietary treatises, literary works, and anthologies of beloved sayings, he finds in the nobility's demanding palates and delicate stomachs a compelling recipe for social conduct.At first, cheese and its visceral, earthy pleasures were treated as the food of Polyphemus, the uncivilized man-beast. The pear, on the other hand, became the symbol of ephemeral, luxuriant pleasure-an indulgence of the social elite. Joined together, cheese and pears adopted an exclusive savoir faire, especially as the "natural phenomenon" of taste evolved into a cultural attitude. Montanari's delectable history straddles written and oral traditions, economic and social relations, and thrills in the power of mental representation. His ultimate discovery shows that the enduring proverb, so wrapped up in history, operates not only as a repository of shared wisdom but also as a rich locus of social conflict.
Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History)
by Massimo MontanariElegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food—its capture, cultivation, preparation, and consumption—represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions.Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.
Italian Identity in the Kitchen, or Food and the Nation (Arts and Traditions of the Table: Perspectives on Culinary History)
by Massimo MontanariMassimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine—which consisted of bread, wine, and olives—with the barbarian diet—rooted in bread, milk, and meat—first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European diet. Italy became a receiving country with the discovery of the New World, absorbing corn, potatoes, and tomatoes into its national cuisine. As disaster dispersed Italians in the nineteenth century, new immigrant stereotypes portraying Italians as "macaroni eaters" spread. However, two world wars and globalization renewed the perception of Italy and its culture as unique in the world, and the production of food constitutes an important part of that uniqueness.
Let the Meatballs Rest: And Other Stories About Food and Culture (Arts and Traditions of the Table: Perspectives on Culinary History)
by Massimo MontanariKnown for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An irresistible buffet of one hundred concise and engaging essays, this collection provides stimulating food for thought for those curious about one of life's most fundamental pleasures.Focusing on the selection, preparation, and mythology of food, Montanari traverses such subjects as the status of the pantry over the centuries, the various strategies of cooking over time, the gastronomy of famine, the science of flavors, the changing characteristics of convivial rituals, the customs of the table, and the ever-evolving identity of food. He shows that cooking not only is a decisive part of our cultural heritage but also communicates essential information about our material and intellectual well-being. From the invention of basic bread making to chocolate's reputation for decadence, Montanari positions food culture as a lens through which we can plot changes in historical values and social and economic trends. Even the biblical tale of Jacob buying Esau's birthright for a bowl of lentils is a text full of essential meaning, representing civilization's important shift from a hunting to an agrarian society. Readers of all backgrounds will enjoy these delectable insights and their easy consumption in one companionable volume.
Medieval Tastes: Food, Cooking, and the Table (Arts and Traditions of the Table: Perspectives on Culinary History)
by Massimo MontanariIn his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing.Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
A Short History of Spaghetti with Tomato Sauce: The Unbelievable True Story of the World's Most Beloved Dish
by Massimo MontanariA surprisingly wide-ranging journey into the story of this beloved dish and “an utterly fascinating discourse on food history” (The Daily Beast).Intellectually engaging and deliciously readable, this is a stereotype-defying history of how one of the most recognizable symbols of Italian cuisine and national identity is the product of centuries of encounters, dialogue, and exchange.Is it possible to identify a starting point in history from which everything else unfolds—a single moment that can explain the present and reveal the essence of who we are? According to Massimo Montanari, this is just a myth. Historical phenomena can only be understood dynamically—by looking at how events and identities develop and change as a result of encounters and combinations that are often unexpected.As he shows in this lively, brilliant, and surprising essay, finding the origin of spaghetti—or anything else—is not as simple as it may seem. By tracing the history of the one of Italy’s “national dishes” —from Asia to America, from Africa to Europe; from the beginning of agriculture to the Middle Ages and up to the twentieth century—he reveals that in order to understand our own identity, we almost always need to look beyond ourselves to other cultures, peoples, and traditions.“Montanari’s research will delight readers and provide plenty of fodder for dinner-table discussion.” —Booklist“Full of delicious details.” —Publishers Weekly
Cheese, Pears, and History in a Proverb
by Montanari Massimo Brombert Beth A."Do not let the peasant know how good cheese is with pears" goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival cookbooks, agricultural and dietary treatises, literary works, and anthologies of beloved sayings, he finds in the nobility's demanding palettes and delicate stomachs a compelling recipe for social conduct. At first, cheese and its visceral, earthy pleasures were treated as the food of Polyphemus, the uncivilized man-beast. The pear, on the other hand, became the symbol of ephemeral, luxuriant pleasure-an indulgence of the social elite. Joined together, cheese and pears adopted an exclusive savoir faire, especially as the "natural phenomenon" of taste evolved into a cultural attitude. Montanari's delectable history straddles written and oral traditions, economic and social relations, and thrills in the power of mental representation. His ultimate discovery shows that the enduring proverb, so wrapped up in history, operates not only as a repository of shared wisdom but also as a rich locus of social conflict.
Food Is Culture
by Montanari Massimo Sonnenfeld AlbertElegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food-its capture, cultivation, preparation, and consumption-represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.
Food: A Culinary History
by Massimo Montanari Albert Sonnenfeld Jean-Louis FlandrinWhen did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
Feel-Good Fitness: Fun Workout Challenges to Inspire Your Fitness Streak
by Alysia MontañoFeel-Good Fitness from pro runner and Olympic athlete Alysia Montaño offers a YEAR of fun and fresh fitness challenges that will build your strength and endurance.Alysia’s fitness challenges will make you smile while you sweat because Alysia’s not your typical fitness trainer. She’s a mom of two who knows real workouts don’t require a pricey gym membership. With Alysia’s practical workout program, you can get fit in 30-60 minutes a day while tackling achievable fitness challenges. Each challenge takes on a different goal over 3-4 weeks, which means you’ll achieve new fitness with every new program and never get bored—all while building confidence.But make no mistake—these aren’t fluffy workouts! Feel-Good Fitness is packed with the same badass exercises that helped Alysia win 7 U.S. national running championship titles, place 5th at the 2012 Summer Olympics, and qualify for the 2016 Rio Olympic Trials. With her unmatched spunk and athleticism, Alysia makes the challenge of getting fit fun, rewarding, and totally achievable.
Living Large: The Skinny Guy's Guide to No-Nonsense Muscle Building
by Vince Del MonteSKINNY GUYS! If you've ever wanted to quickly build 30 pounds of rock-solid, shredded muscle without dangerous bodybuilding drugs, expensive supplements, and long hours in the gym-if you've ever wanted to Live Large-start reading immediately.Let's face it: You're tired. Tired of filling your body with bogus supplements that only give you the most expensive pee in town. Tired of busting your ass in the gym six days a week, only to find you're the same size you were last month and the other guys are twice as big. Tired of all the conflicting and mind-numbingly complex advice floating around in cyberspace.Before professional fitness model Vince Del Monte became The Skinny Guy Savior, he was known as Skinny Vinny-scrawny and weak. As a "hardgainer," he experienced firsthand the challenges of bulking up and had a difficult time putting on muscle. But with his success in developing an enviably ripped physique-and helping many others do the same with his No-Nonsense Muscle Building and Maximize Your Muscle programs-Del Monte has proved even "hardgainers" can build an awe-inspiring body. You too can have the body of your dreams when you stop listening to false advice and learn the truth about gaining weight and building lean muscle mass-the smarter way!In Living Large, Del Monte shares his foolproof, no-nonsense plan for insane muscle gain. His revolutionary program primes your body and mind to pack on your first 30 pounds of muscle in only 30 weeks, with minimal gym time. He even includes customized, easy-to-follow meal plans to optimally fuel your specific body type, whether you're ultra-skinny or starting off a little chubby.In Living Large, you'll find:- 5 essential training principles to gain your first 30 pounds of pure muscle- 5 muscle-building enemies you must avoid- Mass and shred meal plans at every calorie level- 14 simple, no-nonsense nutrition principles- The ultimate exercise execution demonstration guide- 4 supplements that actually workDon't waste hundreds of hours and thousands of dollars with no results. Stop limiting yourself and start Living Large.
How the People Got Corn
by Janet Montecalvo Donna HenesIn this story from the Abenaki people, the Native Americans who lives in New England long ago, you’ll learn how one starving man learned to grow a new crop to feed himself.
Life in a Bustle: Advice to Youth
by C. G. Montefiore P. A. Barnett Sir Alfred MilnerAt the turn of the (last) century, the world was changing rapidly. Trains were faster, cheaper and more comfortable than ever before. The new craze of bicycling had given men and women unprecedented independence. And the modernisation of telegraphy and the recent invention of the telephone meant that information could be exchanged over huge distances in a mere matter of minutes.And so a frazzled and harried world was ready for the pioneers in thinking, education and imagination to advise and instruct on the perilous "Age of Hurry". Passionate thinkers, committed campaigners, they give invaluable guidance for anyone troubled by the rush and bustle of the early century's information overload.The books in "Found on the Shelves" have been chosen to give a fascinating insight into the treasures that can be found while browsing in The London Library. Now celebrating its 175th anniversary, with over seventeen miles of shelving and more than a million books, The London Library has become an unrivalled archive of the modes, manners and thoughts of each generation which has helped to form it.From essays on dieting in the 1860s to instructions for gentlewomen on trout-fishing, from advice on the ill health caused by the "modern" craze of bicycling to travelogues from Norway, they are as readable and relevant today as they were more than a century ago--even if the exhortation to "never drink beer or spirits" has been widely disregarded!From the Trade Paperback edition.
Dieta Hormonal: Luchando con El Desbalance Hormonal
by Darío MontesEste Libro es un interesante vistazo a los desordenes alimenticios y sus diferentes Causas, formas de controlarla de una forma metodica con un vocabulario muy accesible para cualquier persona.
Dieta Paleo : La Mejor Dieta Para Un Estilo De Vida Saludable Y Perdida De Peso
by Robert MontezzanaEl programa Paleo se inspiro en los hombres de las cavernas y podria considerarse uno de los regimenes nutricionales mas antiguos. Esencialmente la dieta consiste en los alimentos que se usaron en la era del paleolitico donde existian cazadores y recolectores
What Your Food Ate: How to Heal Our Land and Reclaim Our Health
by David R. Montgomery Anne BikléAre you really what you eat? David R. Montgomery and Anne Biklé take us far beyond the well-worn adage to deliver a new truth: the roots of good health start on farms. What Your Food Ate marshals evidence from recent and forgotten science to illustrate how the health of the soil ripples through to that of crops, livestock, and ultimately us. The long-running partnerships through which crops and soil life nourish one another suffuse plant and animal foods in the human diet with an array of compounds and nutrients our bodies need to protect us from pathogens and chronic ailments. Unfortunately, conventional agricultural practices unravel these vital partnerships and thereby undercut our well-being. Can farmers and ranchers produce enough nutrient-dense food to feed us all? Can we have quality and quantity? With their trademark thoroughness and knack for integrating information across numerous scientific fields, Montgomery and Biklé chart the way forward. Navigating discoveries and epiphanies about the world beneath our feet, they reveal why regenerative farming practices hold the key to healing sick soil and untapped potential for improving human health. Humanity’s hallmark endeavors of agriculture and medicine emerged from our understanding of the natural world—and still depend on it. Montgomery and Biklé eloquently update this fundamental reality and show us why what’s good for the land is good for us, too. What Your Food Ate is a must-read for farmers, eaters, chefs, doctors, and anyone concerned with reversing the modern epidemic of chronic diseases and mitigating climate change.
A Gastronomic Vade Mecum: A Christian Field Guide to Eating, Drinking, and Being Merry Now and Forever
by John Warwick MontgomeryVade-mecums are guide books you carry with you. They have been around forever and are common in Europe for all sorts of things. The Latin term literally means "go with me". Here, Dr. Montgomery invites you to go with him as he explores the literature of food and develops a theology of gastronomy. Along with being a theologian and philosopher, an attorney, a barrister, a French advocate, a teacher, a husband and many other things, Dr. Montgomery is a lover of fine dining and formally embraces its craft with care. In the age of the microwave, where food is either fast or frozen and almost always pre-prepared, he wants to introduce us to the glories of fine dining, where we can take joy in all our Father has provided to us beyond the simple requirements of sustenance. With Dr. Montgomery as your guide, you will meet great chefs, and travel across time and space with food as the focus, enjoying the views, flavors and smells (and recipes!) Everything Dr. Montgomery explores takes place in light of faith in a God who is now one of us, who made all the senses, loves variety, knows hospitality, and will culminate all of history in the best of wedding feasts to which every good meal points and of which every great meal participates.
Liquid Health: Over 100 Juices and Smoothies Including Paleo, Raw, Vegan, and Gluten-Free Recipes
by Lisa MontgomeryAn exciting new collection of delicious recipes made from established superfoods and prepared in your own kitchen! Featuring beautiful, full-color photos!Liquid Health is the new must-have recipe collection from acclaimed author Lisa Montgomery, containing over 100 tantalizing recipes suitable for everything from the raw food diet to the Paleo and vegan diets. Liquid Health makes that first step in trying out a new diet as easy as possible—all you need is a blender and a juicer! With a wide variety of recipes to choose from, each with helpful icons to denote which diet the dish is suitable for, these delicious, nutritious recipes make it simple to include superfoods in your existing diet. Including juices, smoothies, soups and more, Liquid Health lets you blend and juice like never before!Liquid Health also includes:• Simple, easy-to-follow instructions for each recipe, including unique tips from author Lisa Montgomery• The benefits of superfoods, and how to include them in your diet today• Easy-to-prepare smoothies and juices to help you stay energized throughout the day• The building blocks to a perfect smoothie—what each ingredient does for your body, and whyLiquid Health contains over 100 new and exciting recipes, suitable for a wide array of diets, including Tangible Life Orange Drink, Pomaberry Slushee, African Sweet Potato Peanut Soup, Coconut Water Kefir, Tropical Amazement Smoothie, Steamy Basil Soup, Raw Sesame Power Drink, Peach Raspberry Smoothie, Lisa’s SuperGreen Smoothie/Juice and many more!Liquid Health removes the worry and stress of trying a new diet for the first time with dishes that are as easy to love as they are to make. Don’t keep putting it off—start living dynamically today!From the Trade Paperback edition.
Liquid Raw: Over 125 Juices, Smoothies, Soups, and Other Raw Beverages
by Lisa MontgomeryDiscover new ways to eat raw with delicious smoothies, milks, and soups!If you're just starting out in the raw lifestyle, or have been a raw foodie for years, Liquid Raw is your source for fun and exciting meal ideas. Liquid foods are often easier to prepare and digest, providing the perfect transition for those beginning a raw diet. For those experienced in the raw foods lifestyle, Liquid Raw offers a new twist on many staples, as well as inspiration to keep your diet interesting. With a variety of juices, smoothies, dressings, soups, and milks, Liquid Raw offers excellent raw food recipes that are sure to please!Some of the over 125 refreshing and creative recipes featured in Liquid Raw include Green Smoothie, Strawberry Choco-Nanna Smoothie, Un-Egg Nog, Almond Milk, Chocolate-Cherry Shake, Ruby Rejuvenating Juice, Lemon-Zucchini Bisque, Moroccan Tomato Ginger Soup, Strawberry-Mango Pudding, Chocolate Mousse, and much more!Packed with lots of practical and helpful information, Liquid Raw also includes:* Guide to the health benefits of a raw diet* An introduction to juicing* Tips for finding the perfect juicer and blenderWith unique and exciting raw recipes, Liquid Raw is sure to bring your raw diet to new heights!
Raw Challenge: The 30-Day Program to Help You Lose Weight and Improve Your Diet and Health with Raw Foods (The Complete Book of Raw Food Series #7)
by Lisa MontgomeryTake the 30-Day Raw Challenge and Discover a Happier, Healthier You!Raw Challenge makes it fun and easy to adopt a healthy, raw vegetarian diet... in just 30 days. The Raw Challenge program guides you, day by day, towards a healthier way of life and takes the guesswork out of your raw food experience.Raw Challenge features a 30-day planner, complete with daily recipes, helpful hints, and words of wisdom from raw food experts. It also includes success stories and easy-to-follow tips to keep you going strong during your diet and health make-over.Raw Challenge will help you:* Improve your health and lose weight* Find the best way to transition to a raw diet* Prepare a wide variety of delicious, nutritious raw food recipes* Stay motivated with testimonials and inspiring words* Stay on track with helpful hints by raw food expertsRemember, Raw Challenger: YOU are in control of your diet and your life, so let Raw Challenge help you maximize the potential of your food--and yourself! Whether you want to lose weight safely or just add a healthier approach to your eating habits, this plan is for you.Raw Challenge features over 50 delicious, original recipes from Lisa Montgomery and her Raw Challengers, including:* Cinnamon Morning Smoothie* Smokey Backyard Tomato Soup* Raw Vegetable Pasta* Baby Bella Burgers* Summer Squash Slaw* Raw Thai Curry* Chile Con Amore* Spicy BBQ Zucchini Chips* Mango Tango Cake* Green Tea Ice Cream* And many more!
Raw Garden: Over 100 Healthy and Fresh Raw Recipes
by Lisa MontgomeryGet the most out of your garden with these delicious raw food recipes!If you love growing your own fruits and vegetables, but are unsure how to start using your harvest, now is your chance to learn. Whether you're new to gardening or have been doing it for years, Raw Garden is the perfect resource to help you create dishes based on ingredients found in your garden by sharing simple, delicious raw food recipes for you to try. From salads and snacks, to main dishes and desserts, Raw Garden has some of the best raw food recipes you can find.Some of the over 100 delicious and creative recipes featured in Raw Garden include Curry Carrot Salad, Cranberry Walnut Coleslaw, Southwestern Stuffed Avocadoes, Goji Coconut Cream Sauce, Pine Nut Parmesan, Turkey Nut Burgers, Sea Spaghetti Alfredo, Banana Ice Cream, Pineapple Salsa, and much more!Packed with lots of practical and helpful information, Raw Garden also includes:* Tips on planning your garden* Benefits of growing and eating raw food* How to garden in small living spaces* A guide to the art of bee- and chicken-keepingWith unique and exciting raw recipes, Raw Garden is sure to bring your gardening, and your meals, to new heights!