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The No S Diet: The Strikingly Simple Weight-Loss Strategy That Has Dieters Raving--and Dropping Pounds
by Reinhard EngelsNo Snacks. No Sweets. No Seconds. * *Except on days that start with S (Saturdays, Sundays, and Special days). Developed by a problem-solving software engineer who was tired of diets that are too hard to stick with, The No-S Diethas attracted a passionate following online thanks to its elegant simplicity-and its results. Unlike fad diets based on gimmicks that lead to short-term weight-loss followed by backsliding and failure, The No-S Dietis a maintainable life plan that reminds us of the commonsense, conscious way we all know we should be eating. The book offers readers the tips, tricks, techniques and testimonials they'll need to stick with No-S for life
The No-Salt Cookbook: Reduce or Eliminate Salt Without Sacrificing Flavor
by David C Anderson Thomas D. AndersonA father-and-son team offers up to 200 salt-free recipes designed to help people control high blood pressure, reduce water retention, and increase overall health, while still retaining flavor.If you suffer from high blood pressure, Meniere&’s syndrome, or are simply looking to eat more healthily, The No-Salt Cookbook provides low-salt recipes that are quick, easy, and taste great. As anyone on a low-sodium diet knows, it is difficult to prepare flavorful food without salt. Authors David C. Anderson and Thomas D. Anderson help you tackle this no salt/no flavor dilemma with gusto. Providing more than 200 tasty, salt-free recipes—in addition to salt-free shopping tips, information on counting milligrams, and no-salt cooking essentials—this combination cookbook/health book will help you lead a more healthy, active lifestyle without radically changing your diet. From breakfast to appetizers, entrées and desserts, learn to prepare such wonderful dishes as: -Cinnamon Raisin Bread -Cold Cucumber Soup -Salmon in Basil Butter Sauce -White Wine Braised Chicken -Veal Scaloppine -The Best Brownies -And much more! With The No-Salt Cookbook, you can truly enjoy eating without asking the person next to you to &“please pass the salt.&”
The No-Salt, Lowest-Sodium Baking Book: Delicious Soup, Salad And Sandwich Recipes To Delight Not Only Heart And Hypertension Patients But Their Doctors As Well
by Donald A. Gazzaniga Jeannie Gazzaniga MolooBeware of sodium? No need to forego baked goodies with this unusual baking book by the author of the No-Salt, Lowest Sodium Diet Cookbook. Donald Gazzaniga, diagnosed with congestive heart failure, was headed for a heart transplant. Urged by his doctor to keep his sodium intake "under 1,500 to 2,000 milligrams a day," Don headed for the kitchen and went to work devising recipes for delicious low-sodium dishes that added up to less than 500 milligrams daily. The results? Don's name has been removed from the transplant list, and Don shared his recipes with the world in The No-Salt, Lowest-Sodium Cookbook.Readers of that first book have kept in touch with Don via his Web site, and have written him letters asking for more. What they most often ask for is a book with more bread recipes, more recipes for cakes and cookies and muffins and tea breads, more of all those great baked things—in short, for the book you now hold in your hands. Don teamed up with his daughter, professional nutritionist Dr. Jeannie Gazzaniga Moloo, to fill The No-Salt, Lowest-Sodium Baking Book with recipes that are as healthy and delicious as possible. As in the previous book, they tell you just how much sodium is in each ingredient. They provide satisfactory substitutes for flavorings that patients with congestive heart failure and high blood pressure shouldn't have. All easy to make and delicious to eat. Go for it!
The No-Salt, Lowest-Sodium International Cookbook
by Donald A. Gazzaniga Maureen A. GazzanigaWhen a serious heart problem caused Don Gazzaniga to give up his career in communications, he was warned to keep to a diet with very little salt or other sodium. Undaunted, he discovered a way to continue enjoying the meals he loved and still keep his sodium level far below what most cardiologists feel they can expect from their patients.The idea has led to three published books found on the kitchen shelves of thousands of grateful families dealing with congestive heart failure. First came a large general cookbook. It was followed by a baking book, and then a book of recipes for light meals and snacks. What could be next?Before Don's illness, he and his wife, Maureen, traveled a lot. Don's job took him all over the globe. And wherever they went, they sought out that country's traditional dishes. When the light-meals book was finished, Don was looking for yet another low-sodium cookbook idea. He and Maureen pulled out their collection of recipes, did their magic of making them very low on sodium, and voilà! The No-Salt, Losest-Sodium International Cookbook is a delicious and healthy treat for the entire family.
No Scrap Left Behind: My Life Without Food Waste
by Teralyn PilgrimThe story of a mother&’s quest to end her family&’s food waste—and all the blunders that came with it.Teralyn Pilgrim had no idea the environmental and economic impact of food waste, or that she could save $100 a month by being waste free. But when a story of hungry children fills her with unbearable guilt, she decided to make a change to the way her family approached mealtime. Despite finicky kids and a skeptical husband, Pilgrim turned her feelings of guilt into action and created a zero-food waste kitchen. Pilgrim began her journey by defining food waste with Rule #1: the Hungry Kid Test—would you throw something edible away with a hungry child watching? If the answer is yes, it can go in the compost. If the answer is no, then it&’s time to get creative. Narrating her trials and errors—emphasis on errors—Pilgrim invites readers to her table where leftover food is a personal challenge to reduce waste, save money, and guard against squandering natural resources. Things get tricky when she discovers a five-year-old fish in her freezer, accidentally buys the grossest fat-free cookies in the world, and finds her dog is as picky as the kids. Addressing myths about how being waste-free is too hard (it&’s not) and whether expiration dates mean anything (they don&’t), Pilgrim teaches readers clever ways to be resourceful while also offering a broader look at why food waste matters and the global effects of this massive problem. Both a resource for families and a call for worldwide change, No Scrap Left Behind offers nine-step program and hundreds of food-related tips to help readers find their own way to sustainable living, trim the grocery bill, and effect change...starting in their own kitchens.
The No-Sugar Cookbook
by Kimberly A. TessmerWhether you are a person with diabetes or high blood pressure, or you just want to cut sugar out of your diet, The No-Sugar Cookbook is for you! Edited by registered dietitian Kimberly A. Tessmer, this practical cookbook shows you how to sacrifice sugar but not flavor! Packed with more than 200 recipes, some of the treats you will find include: Fruit Salsa; Buckwheat Pancakes; Chicken a la King; Chocolate Cheesecake Mousse; Honey Raisin Bars; and more. All these recipes contain no added sugar or provide a healthier alternate sugar substitute, but still taste great! With The No-Sugar Cookbook, sugar-free food never tasted so sweet!
The No-Sugar Cookbook: Delicious Recipes to Make Your Mouth Water...all Sugar Free!
by Kimberly A TessmerLearn to cut out sugar—but not taste—with this cookbook that features over 200 recipes!If you are a person with diabetes, suffer from high blood pressure, or just want to cut sugar out of your diet, The No-Sugar Cookbook is for you! Edited by registered dietitian Kimberly A. Tessmer, this practical cookbook shows you how to sacrifice sugar but not flavor! Features more than 200 recipes, including the following treats: -Fruit Salsa -Buckwheat Pancakes -Chicken à la King -Chocolate Cheesecake Mousse -Honey Raisin Bars All these recipes contain no added sugar or provide a healthier alternative sugar substitute—but still taste great! With The No-Sugar Cookbook, sugarfree food never tasted so sweet!
No Time to Lose: How I Lost 185 Pounds and Saved My Life
by Debbie LazinskyA certified personal trainer whose amazing weight loss was featured in People magazine shares her secrets! Debbie Lazinsky once weighed over three hundred pounds. Then she transformed her body and her health so successfully that she was profiled in People. Now, Debbie is a certified health coach and trainer who dedicates herself to helping others overcome their own obstacles—safely and sensibly. No one wants to be on a diet—and it&’s just as well, because diets don&’t work. Learning the essentials is the key to successful, natural weight loss, and Debbie teaches anyone struggling how to achieve and maintain a healthy weight without ever dieting again. How did she lose 185 pounds and keep it off? In this book, she tells her story—and explains how foods that are currently being eaten are contributing to excess weight and how to settle into a pattern of steady weight loss. If you&’re sick and tired of all the false promises and gimmicks, No Time to Lose can help with a proven system that&’s simple and efficient and can be tailored for each individual. Discover the truth about what&’s been getting in many people&’s way of having a body they enjoy and being at a weight that works for them!
The No-Time-to-Lose Diet: The Busy Person's Guide to Permanent Weight Loss
by Melina JampolisThe No-Time-To-Lose Diet reveals a weight-loss plan you can successfully use in the real world.Busy people see to everything and everyone - except themselves. This revolutionary approach to weight loss embraces the hectic lifestyle and provides realistic strategies for staying on target, including:a program that is easily tailored to fit individual dieting needshelpful dining options for eating out healthy, flavorful, and FAST menu ideas for eating in, andtime saving strategies to maximize results.No two people lose weight the same way, and Dr. Jampolis has developed variations on the No-Time-To-Lose plan that will work with every lifestyle and every schedule. You can even create your own plan by applying her seven No-Time-to-Lose principals into a plan that suits your lifestyle.
No Useless Mouth: Waging War and Fighting Hunger in the American Revolution
by Rachel B. HerrmannIn the era of the American Revolution, the rituals of diplomacy between the British, Patriots, and Native Americans featured gifts of food, ceremonial feasts, and a shared experience of hunger. When diplomacy failed, Native Americans could destroy food stores and cut off supply chains in order to assert authority. Black colonists also stole and destroyed food to ward off hunger and carve out tenuous spaces of freedom. Hunger was a means of power and a weapon of war.In No Useless Mouth, Rachel B. Herrmann argues that Native Americans and formerly enslaved black colonists ultimately lost the battle against hunger and the larger struggle for power because white British and United States officials curtailed the abilities of men and women to fight hunger on their own terms. By describing three interrelated behaviors—food diplomacy, victual imperialism, and victual warfare—the book shows that, during this tumultuous period, hunger prevention efforts offered strategies to claim power, maintain communities, and keep rival societies at bay.Herrmann shows how Native Americans, free blacks, and enslaved peoples were "useful mouths"—not mere supplicants for food, without rights or power—who used hunger for cooperation and violence, and took steps to circumvent starvation. Her wide-ranging research on black Loyalists, Iroquois, Cherokee, Creek, and Western Confederacy Indians demonstrates that hunger creation and prevention were tools of diplomacy and warfare available to all people involved in the American Revolution. Placing hunger at the center of these struggles foregrounds the contingency and plurality of power in the British Atlantic during the Revolutionary Era.Thanks to generous funding from Cardiff University, the ebook editions of this book are available as Open Access volumes from Cornell Open (cornellopen.org) and other repositories.
No Way . . . Way!: Are You My Dinner? (Smithsonian)
by Tracey WestAre You My Dinner?Sure, everybody knows worms eat dirt . . . but did you know that scorpions are on the menu for meerkats? Or that there’s a vampire finch (three guesses what it eats!)? Or that some people eat stinkbugs? No way . . . way!Kids will gobble up this super-cool fact book inspired by the wide-ranging collections of the Smithsonian. It’s a full menu of lively text, fantastic photos, fun illustrations, and snappy design that all about who’s eating what, where food came from, and how we started eating it in the first place.
The No-Wheat Cookbook
by Kimberly A. Tessmer250 wheat-free and worry-free recipes Many of your favorite meals may be filled with wheat products that leave you feeling tired and bloated, but that doesn't mean you have to give them up entirely. With The No-Wheat Cookbook, you can ease your mind knowing that each of these delicious dishes is not only packed with rich flavor, but also missing that one key ingredient that you really don't want to use--wheat. Covering everything from breakfast to dessert, this book shows you how to create 250 mouthwatering, wheat-free recipes, including: Ginger, soy, and kale chicken Red snapper in white wine sauce Fiesta lime-lentil salad White bean, kale, and turkey sausage stew Double chocolate-quinoa muffins These simple, wheat-free meals make it easy for you to indulge in the tastes you love without ever feeling an ounce of guilt or worry!
The No-Wheat Cookbook: Easy, Delicious Recipes for a Wheat-Free Diet
by Kimberly A Tessmer250 wheat-free and worry-free recipesMany of your favorite meals may be filled with wheat products that leave you feeling tired and bloated, but that doesn't mean you have to give them up entirely. With The No-Wheat Cookbook, you can ease your mind knowing that each of these delicious dishes is not only packed with rich flavor, but also missing that one key ingredient that you really don't want to use--wheat. Covering everything from breakfast to dessert, this book shows you how to create 250 mouthwatering, wheat-free recipes, including:Ginger, soy, and kale chickenRed snapper in white wine sauceFiesta lime-lentil saladWhite bean, kale, and turkey sausage stewDouble chocolate-quinoa muffinsThese simple, wheat-free meals make it easy for you to indulge in the tastes you love without ever feeling an ounce of guilt or worry!
Nobu: A Memoir
by Nobu Matsuhisa&“In this outstanding memoir, chef and restaurateur Matsuhisa...shares lessons in humility, gratitude, and empathy that will stick with readers long after they&’ve finished the final chapter.&” —Publishers Weekly (starred review) A fascinating and unique memoir by the acclaimed celebrity chef and international restaurateur, Nobu, as he divulges both his dramatic life story and reflects on the philosophy and passion that has made him one of the world&’s most widely respected Japanese fusion culinary artists.Nobu needs no introduction. One of the world&’s most widely acclaimed restaurateurs, his influence on food and hospitality can be found at the highest levels of haute-cuisine to the food trucks you frequent during the work week—this is the Nobu that the public knows. But now, we are finally introduced to the private Nobu: the man who failed three times before starting the restaurant that would grow into an empire; the man who credits the love and support of his wife and children as the only thing keeping him from committing suicide when his first restaurant burned down; and the man who values the busboy who makes sure each glass is crystal clear as highly as the chef who slices the fish for Omakase perfectly. What makes Nobu special, and what made him famous, is the spirit of what exists on these pages. He has the traditional Japanese perspective that there is great pride to be found in every element of doing a job well—no matter how humble that job is. Furthermore, he shows us repeatedly that success is as much about perseverance in the face of adversity as it is about innate talent. Not just for serious foodies, this inspiring memoir is perfect for fans of Marie Kondo&’s The Life-Changing Magic of Tidying Up and Danny Meyer&’s Setting the Table. Nobu&’s writing does what he does best—it marries the philosophies of East and West to create something entirely new and remarkable.
Noções Básicas para um Estilo de Vida Vegano e Saudável Como Viver Sem Carne e Sem Laticínios
by Lewis Haas Arthur de Lima SilvaUm Guia Simples para Veganos Principiantes – Aprenda como o veganismo pode transformar sua vida HOJE! "Noções Básicas para um Estilo de Vida Vegano e Saudável" é um guia que vai lhe trazer felicidade e saúde ao longo da vida. Se você for um vegano novato inseguro, um vegetariano em cima do muro ou um onívoro veg-curious, esse livro vai eliminar suas dúvidas. Você vai descobrir que pode obter bastante proteína, se encaixar em qualquer evento social, aprender a amar espinafre e apreciar pizzas, nachos, brownies e mais—sem absolutamente nenhum produto animal. Até mesmo veganos experientes podem descobrir algumas dicas novas! O veganismo não é só mais um plano alimentar popular, e o mundo está começando a entender o porquê. O veganismo é útil para aqueles que desejam viver uma vida mais saudável, perder peso, reduzir os riscos de doenças crônicas e muito mais. Uma dieta livre de produtos de origem animal também significa viver uma vida mais verde e mudar o mundo para melhor — um prato de cada vez. No entanto, uma das maiores razões para se tornar vegano é acabar com o antiético abate de animais para consumo humano. Um Estilo de Vida Vegano e Saudável - Tenha uma Dieta livre de Carne e Laticínios
Nogged Off (A Maine Clambake Mystery)
by Barbara RossPreviously published in the collection Egg Nog Murder.&‘Twas the week before Christmas, and Julia Snowden&’s escape from New York has just hit a snag. Fresh off accidentally poisoning half her colleagues with her &“Killer Eggnog,&” Julia&’s would-be subletter, Imogen Geinkes, is now jobless and homeless—leading Julia to invite the young woman home for the holidays in Maine. But when they unload the rental truck in Busman&’s Harbor, they find something that wasn&’t on anyone&’s packing list: the body of Imogen&’s former boyfriend. Suddenly, the wordplay in Imogen&’s name—&“I&’m a jinx&”—isn&’t so adorable. But for all the calamities that follow in Imogen&’s wake, Julia&’s certain she&’s no killer. As Julia digs into the case, the appearance of the ex&’s brother—his identical twin—doubles the confusion. Has Imogene been double-crossed by an evil twin? Was the eggnog &“accident&” no accident at all? If Julia doesn&’t unwrap the murderer&’s true identity soon, one of the twelve days of Christmas could be her last . . .Praise for Steamed Open &“Sure to appeal to readers who treasure the Maine coast, Ross&’s latest continues the lives and minor dramas of her fictionalized version of Boothbay Harbor with amiable characters.&” —Kirkus Reviews
The Nolan Ryan Beef & Barbecue Cookbook: Recipes from a Texas Kitchen
by Nolan RyanAuthentic, easy-to-prepare Texas beef and BBQ recipes from Baseball Hall of Famer and cattle rancher Nolan Ryan.Legendary pitcher Nolan Ryan grew up in Texas and early on developed a passion for cattle ranching that rivaled his interest in baseball. His first cookbook offers 75 recipes for sizzling T-bone and rib-eye steaks, mouthwatering burgers, slow-cooked barbecue ribs, and more. Working with chef Cristobal Vazquez, Nolan presents a fresh take on the Tex-Mex standards of his childhood. The book includes family recipes for Sunday roasts and brisket, savory side dishes, and a few favorite desserts as well, including Ruth Ryan's Special Occasion Carrot Cake. In the accompanying texts Nolan shares his love of the food of the Southwest and the lessons he's learned in a remarkable career in baseball and in cattle ranching.
The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant
by Joshua David Stein Wilson TangFor the last 100 years, Nom Wah Tea Parlor has been slinging some of the world’s greatest dim sum from New York’s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be—and how to prepare their legendary dishes in your own home.Nom Wah Tea Parlor isn’t simply the story of dumplings, though there are many folds to it. It isn’t the story of bao, though there is much filling. It’s not just the story of dim sum, although there are scores and scores of recipes. It’s the story of a community of Chinese immigrants who struggled, flourished, cooked, and ate with abandon in New York City. (Who now struggle, flourish, cook, and eat with abandon in New York City.) It’s a journey that begins in Toishan, runs through Hong Kong, and ends up tucked into the corner of a street once called The Bloody Angle. In this book, Nom Wah’s owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef’s specials, dumplings, and more.We’re also introduced to characters like Mei Lum, the fifth-generation owner of porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of Pearl River Mart. He paints a portrait of what Chinatown in New York City is in 2020. As Wilson, who quit a job in finance to take over the once-ailing family business, struggles with the dilemma of immigrant children—to jettison tradition or to cling to it—he also points to a new way: to savor tradition while moving forward. A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portrays a culture at a crossroads.
Nom Yourself
by Mary MatternA beautiful cookbook for the next generation of newly vegan and vegan-curious, from the creator of the popular website and Instagram Nom Yourself. Mary Mattern became a vegan in her early twenties, and was immediately astonished by how great she felt--and how rewarding she found her new vegan lifestyle to be. She soon became a vegan personal chef to the stars, working with people such as Entourage actor Jeremy Piven and touring with pop singer Ellie Goulding. When she began blogging about her vegan recipes on NomYourself.com, she soon built up an enormous following, with nearly 100,000 followers on Instagram. Mattern has also gotten support from big names in the plant-based world, including Brendan Brazier, Chad Sarno, and many more. With her terrific personality and edgy, hip style, Mattern is poised to become the rock star of the millennial vegan world.Now Mattern offers her delectable American-with-a-vegan-twist recipes to the world in her beautiful cookbook, Nom Yourself. With comfortable, familiar recipes such as Beer-Battered Buffalo [Cauliflower] Wings, American Apple Pie, and Creamy Cashew Alfredo, Nom Yourself will be the perfect book for the vegan-curious. And with beautiful color photos throughout to illustrate the mouthwatering recipes, Nom Yourself will prove that eating vegan is both delicious and easy.
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
by René Redzepi David ZilberA New York Times Best Cookbook of Fall 2018At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
The NoMad Cocktail Book
by Leo RobitschekAn illustrated collection of nearly 300 cocktail recipes from the award-winning NoMad Bar, with locations in New York, Los Angeles, and Las Vegas.Originally published as a separate book packaged inside The NoMad Cookbook, this revised and stand-alone edition of The NoMad Cocktail Book features more than 100 brand-new recipes (for a total of more than 300 recipes), a service manual explaining the art of drink-making according to the NoMad, and 30 new full-color cocktail illustrations (for a total of more than 80 color and black-and-white illustrations). Organized by type of beverage from aperitifs and classics to light, dark, and soft cocktails and syrups/infusions, this comprehensive guide shares the secrets of bar director Leo Robitschek's award-winning cocktail program. The NoMad Bar celebrates classically focused cocktails, while delving into new arenas such as festive, large-format drinks and a selection of reserve cocktails crafted with rare spirits.
The NoMad Cookbook
by Daniel Humm Francesco Tonelli Will Guidara Leo RobitschekFrom the authors of the acclaimed cookbooks Eleven Madison Park and I Love New York comes this uniquely packaged cookbook, featuring recipes from the wildly popular restaurant and, as an added surprise, a hidden back panel that opens to reveal a separate cocktail book. Chef Daniel Humm and his business partner Will Guidara are the proprietors of two of New York's most beloved and pioneering restaurants: Eleven Madison Park and The NoMad. Their team is known not only for its perfectly executed, innovative cooking, but also for creating extraordinary, genre-defying dining experiences. The NoMad Cookbook translates the unparalleled and often surprising food and drink of the restaurant into book form. What appears to be a traditional cookbook is in fact two books in one: upon opening, readers discover that the back half contains false pages in which a smaller cocktail recipe book is hidden. The result is a wonderfully unexpected collection of both sweet and savory food recipes and cocktail recipes, with the lush photography by Francesco Tonelli and impeccable style for which the authors are known. The NoMad Cookbook promises to be a reading experience like no other, and will be the holiday gift of the year for the foodie who has everything.From the Hardcover edition.
Nomaste: The Mindful Plant-Based Kitchen
by Miranda MooreNamaste: a respectful greeting frequently used at the end of a yoga session; “I bow to the divine in you”Nom-aste: a respectful prayer of thanks for delicious, nutritious and just plain yummy foodLooking after our well-being and eating tasty, nourishing food go hand in hand. This beautifully illustrated book celebrates mindful cooking and eating, teaching you how to bring the principles of yoga and mindfulness into your kitchen. From ahimsa (non-violence) and Ayurveda (food as medicine) to the art of making your own bread, you’ll learn how to give your body what it really needs in order to flourish, and how to nurture a healthy, positive attitude toward food. The 60 wholesome, plant-based recipes inside will add vitality to your daily life and leave you filled with good food and gratitude.
Nomaste: The Mindful Plant-Based Kitchen
by Miranda MooreNamaste: a respectful greeting frequently used at the end of a yoga session; “I bow to the divine in you”Nom-aste: a respectful prayer of thanks for delicious, nutritious and just plain yummy foodLooking after our well-being and eating tasty, nourishing food go hand in hand. This beautifully illustrated book celebrates mindful cooking and eating, teaching you how to bring the principles of yoga and mindfulness into your kitchen. From ahimsa (non-violence) and Ayurveda (food as medicine) to the art of making your own bread, you’ll learn how to give your body what it really needs in order to flourish, and how to nurture a healthy, positive attitude toward food. The 60 wholesome, plant-based recipes inside will add vitality to your daily life and leave you filled with good food and gratitude.
Nomvundla and the Chilli-Eating Contest
by Fortune TazvivingaNomvundla and Soko are off to the Chilli-Eating Contest. Animals come from far and wide to try to win the amazing prize. Who will win and get to take a friend to the Hamba-Hamba Funfair? Adrien Folly-Notsron (illustrator), Natalie Walker (designer), Karen Hurt (editor).