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Beet This: An Unofficial Schrute Farms Cookbook
by Tyanni NilesSettle in for a stay at Schrute Farms Bed & Breakfast with this hilarious unofficial cookbook featuring rustic, beet-heavy recipes that Mental Floss calls, "the perfect treat for any mega fans of The Office"Ask Yourself, "What Wouldn't an Idiot Make for Dinner?" The answer is exactly what you will find in this cookbook. With Beet This, you can make your next meal in true Schrute-Farms style with recipes that are equal parts rustic and merciless. Straight from Honesdale (the Keystone State's culinary mecca) this cookbook is packed with old and hearty, Pennsylvania-inspired recipes that would earn Dwight&’s perfectenschlag stamp of approval, including: Beet Biscuits with Rabbit Gravy (a breakfast classic) Beet and Cabbage Salad Beet Fries Russian Beet Soup Whole Roasted Beets Spicy Fried Rattlesnake with Pickled Beets Moist Chocolate-Beet Cake For a B&B nightcap, Home-Distilled Beet Vodka and so much more. . . Sharpen your Santoku, load your spud gun, and prepare to be transported to a magical, beet-filled corner of Northeast Pennsylvania. Or don't. And die of hunger. Idiot.
The Beetlebung Farm Cookbook: A Year of Cooking on Martha's Vineyard
by Catherine Young Chris Fischer Gabriela HermanA year of fresh, simple, seasonal cooking from a rising-star chef running his grandfather's five-acre farm on Martha's Vineyard.This is the hearfelt declaration of a new American way of food, celebrating a year of cooking and farming on the island of Martha's Vineyard. Chris Fischer is a chef, farmer, and writer whose roots on the island run twelve generations deep. His cooking combines practical, rural ingenuity with skill acquired in the world's leading kitchens. The result is singular and exciting.Beetlebung Farm, his grandparents' five-acre parcel in the town of Chilmark, is both Fischer's inspiration and the source for the fine raw materials he showcases. These recipes express the unique understanding of ingredients that comes from a life spent hauling in lobster pots, cultivating vegetables, tracking game in the woods, and butchering his own meat.In this beautifully illustrated homage to the family and community that raised him, Fischer weaves seasonal menus through stories of growing up on the island, conjuring the smoke of oak-wood fires, the brine of Great Pond oysters, and the satisfaction of a well-earned meal. The Beetlebung Farm Cookbook is a clear and essential record of contemporary New England cuisine.span
Before & After: Living and Eating Well After Weight-Loss Surgery
by Susan Maria LeachAt 278 pounds, Susan Maria Leach couldn't lie in bed without gasping for air, wasn't able to fit into a restaurant booth, and could barely buckle the belt on an airplane seat. In 2001 she resolved to take back control and underwent gastric bypass surgery—cutting her weight in half and beginning a journey that would change her life forever.At once an eye-opening memoir, a self-help guide, and a cookbook filled with delicious, healthy recipes, Before & After is Susan's inspiring personal account of her remarkable transformation as well as an indispensable handbook for anyone who has already undergone or is considering the procedure. This newly revised and updated edition includes a wealth of important new material, including: A Q&A section, featuring answers to frequently asked questions—essential advice from someone who has experienced more than a decade of post-bariatric-surgery lifestyle changes. Revised nutrition discussions based on the real and very serious deficiencies faced by a many bariatric patients. Menus and meal plans containing new products and recipes.Weight-loss surgery may not be the answer for everyone. But reading Susan Leach's personal story, and sharing her ups and downs and her tips and techniques, will provide inspiration, motivation, and hope for anyone with a serious weight problem.
Before & After: Living and Eating Well After Weight-Loss Surgery
by Susan Maria LeachAt 278 pounds, Susan Maria Leach couldn't lie in bed without gasping for air, wasn't able to fit into a restaurant booth, and could barely buckle the belt in an airplane seat. It would have been easier to allow life to pass her by than to continue fighting her weight problem, but she made the difficult decision to take back control. In 2001, Susan underwent gastric bypass surgery and started on a journey that would not only cut her body weight in half but would change her life. Before & After is both a memoir and a cookbook—an intimate account of Leach's own transformation as well as a guide for those who have undergone or are considering the procedure. As Leach has learned in the six years since her operation, weight-loss surgery is not an event with a finish line or a goal weight—it is the beginning of a new way of life.This edition of Before & After has been updated with all that Leach has learned on her post-op journey. It includes a foreword by Leach's surgeon, advice from a nutritionist, answers to more frequently asked questions about weight-loss surgery, a whole chapter on meal plans for different post-operative stages, suggested menus for early food stages, additional questions and answers affecting longer-term post-ops, and new information about products that have entered the marketplace. Most notably, this edition showcases a wealth of new recipes that utilize the latest in light and healthy ingredients for smart and savory results, including everything from Asian Meatballs with Peanut Sauce and Turkey Tenderloin with Apple Chipotle Chutney to sugar-free Pistachio Gelato and Lemon Almond Sponge Cake. Each recipe makes about four servings, but includes a measured serving for WLS people along with a calorie/carb/fat/protein count. Leach has recipes for every step of the way, from tastes-like-the-real-thing milk shakes for those first post-op days to an entire Thanksgiving menu.Before & After is a journal of Leach's own inspirational story, where she shares her ups and downs, her tips and techniques, but mostly it's a book of hope for anyone who has a serious weight problem.
Before Dementia: 20 Questions You Need to Ask About Preventing, Preparing, Coping
by Dr. Kate Gregorevic, PhDStructured around 20 questions you need to ask to help prevent, prepare, and cope, this book is a friendly, authoritative guide for anyone facing dementia and those who care for them. Exploring why disease is a social construct just as much as a biological construct, it helps us understand what it means to live with or care for someone with dementia.How do I know if I have dementia, and how will I live with it if I do? Can people with dementia consent to sex? Can they choose euthanasia for their future selves? And can we prevent or push back its onset? Chances are you know someone with dementia, but how well do you really understand the condition? Dementia is a complex interplay of biological, social, and psychological factors, and understanding it means understanding more about society and ourselves. Approaching the topic through 20 insightful questions, geriatrician Dr. Kate Gregorevic explains the physical state of dementia, how to relate the diagnosis to real life, what questions to ask your doctor, strategies for preventing the condition, and how we can make our homes and society better for people with dementia. While this book tackles some uncomfortable questions, its purpose is to help—to prevent, to prepare, to cope and to understand—and provide you with strategies for moving forward.
Before the Refrigerator: How We Used to Get Ice (How Things Worked)
by Jonathan ReesHow increased access to ice—decades before refrigeration—transformed American life.During the late nineteenth and early twentieth centuries, Americans depended upon ice to stay cool and to keep their perishable foods fresh. Jonathan Rees tells the fascinating story of how people got ice before mechanical refrigeration came to the household. Drawing on newspapers, trade journals, and household advice books, Before the Refrigerator explains how Americans built a complex system to harvest, store, and transport ice to everyone who wanted it, even the very poor.Rees traces the evolution of the natural ice industry from its mechanization in the 1880s through its gradual collapse, which started after World War I. Meatpackers began experimenting with ice refrigeration to ship their products as early as the 1860s. Starting around 1890, large, bulky ice machines the size of small houses appeared on the scene, becoming an important source for the American ice supply. As ice machines shrunk, more people had access to better ice for a wide variety of purposes. By the early twentieth century, Rees writes, ice had become an essential tool for preserving perishable foods of all kinds, transforming what most people ate and drank every day. Reviewing all the inventions that made the ice industry possible and the way they worked together to prevent ice from melting, Rees demonstrates how technological systems can operate without a central controlling force. Before the Refrigerator is ideal for history of technology classes, food studies classes, or anyone interested in what daily life in the United States was like between 1880 and 1930.
Before We Eat: From Farm to Table
by Mary Azarian Pat BrissonMilk doesn't just appear in your refrigerator, or apples on your kitchen counter. Before we eat, many people must work very hard planting grain, catching fish, tending animals, and filling crates. In this book, vibrantly illustrated by Caldecott Medalist Mary Azarian, readers find out what must happen before food can get to our table to nourish our bodies and spirits.
Before We Eat (2nd Edition): From Farm To Table
by Pat Brisson Mary Azarian* MOONBEAM GOLD AWARD * * GROWING GOOD KIDS AWARD FOR EXCELLENCE IN CHILDREN'S LITERATURE, AMERICAN HORTICULTURAL SOCIETY AND NATIONAL MASTER JUNIOR GARDENER PROGRAM * Milk doesn't just appear in your refrigerator, nor do apples grow in the bowl on the kitchen counter. Before We Eat has been adopted by the USDA’s Agriculture in the Classroom program. Before we eat, many people work very hard—planting grain, catching fish, tending farm animals, and filling crates of vegetables. With vibrant illustrations by Caldecott Medalist Mary Azarian, this book reminds us what must happen before food gets to our tables to nourish our bodies and spirits. This expanded edition of Before We Eat includes back-of-book features about school gardens and the national farm-to-school movement. Fountas & Pinnell Level L
Befriending Your Body: A Self-Compassionate Approach to Freeing Yourself from Disordered Eating
by Ann Saffi BiasettiA step-by-step holistic approach to recovering fully from disordered eating, using self-compassion and embodiment practices to reduce symptoms, increase body awareness and acceptance, reconnect to others, and step back into an integrated life.Those who struggle with disordered eating often find themselves in an unrelenting cycle of harsh self-judgment, painful emotions, and harmful behaviors. Seeing the body as an adversary, these patterns can lead many people to become withdrawn or isolated. Ann Saffi Biasetti’s powerful holistic approach to liberating people from disordered eating focuses on growing self-compassion and embodiment. This insight, informed by yoga and mindfulness meditation, views the body not just as something to be healed or restored but as a source of great wisdom and knowledge. Dr. Biasetti offers yoga-based movement, body-awareness practices, meditations, and journaling exercises to help release long-held habits of self-criticism and perfectionism. Her step-by-step program will rebuild self-compassion, self-care, body awareness, acceptance, and connection to the self and to others.
Beginner's Baking Bible: 130+ Recipes and Techniques for New Bakers
by Heather PerineBaking is a piece of cake with this fundamental beginner's cookbook. Here's a little culinary secret. You can become a fantastic baker even if your cooking experience is limited to cracking a few eggs. All you need is The Beginner's Baking Bible. Baking becomes truly accessible thanks to this cookbook, which features: Breakdowns of baking basics—Learn how to utilize critical baking techniques such as mixing, folding, creaming, and kneading. Discover steps that will help you perfect your process. Tons of insider tricks—From ingredient substitutions to marshaling batter run amok, most recipes are paired with important tips designed to simplify and troubleshoot life in the kitchen. 130+ scrumptious recipes—Enjoy making a wide variety of sweet and savory goodies including decadent spiced hot chocolate cookies, zesty lemon bars, or fresh and flaky summer vegetable tarts. No matter what you bake, these recipes will have family and friends reaching for seconds. Blossom into a confident baker with The Beginner's Baking Bible.
Beginners Get . . . Sorted: Over 140 Simple, Tasty Recipes That Take the Fuss out of Food
by The Sorted CrewDiscover simple, tasty and EASY recipes perfect for student life from the YouTube sensations, SORTED'Straightforward, wholesome, foolproof and includes cheats to satisfy even the laziest cook' THE TIMES______This is the perfect cookbook for anyone who want simple, fun and seriously tasty and seriously easy meal ideas.The Sorted crew are a bunch of childhood friends who decided to help each other with their cooking dilemmas when they all left home to go to university. Now long-graduated, they've collated their much-loved, no-nonsense recipes into the essential student cookbook.With the help of Sorted, you can easily master . . .· Roasted Tomato & Smoky Bacon Soup· Spicy Chicken Quesadillas· Vegetable Pesto Couscous· Beef & Guinness Stew· Cheat's Fish Pie· Chunky Chocolate BrowniesWhether a complete recipe rookie, a busy parent in need of inspiration, or a student faced with a small food budget, Beginners Get . . . Sorted will help solve all of your own kitchen dilemmas.This is the ultimate guide for anyone who needs a little help in the kitchen.
Beginner's Guide to Canning: 90 Easy Recipes to Can, Savor, and Gift
by Diane DevereauxThe can-do guide to water bath and pressure canning for beginners—from Diane Devereaux, The Canning Diva®!For many people, canning conjures up memories of cozy kitchens filled with fresh, flavorful produce, ready to be preserved. Whether you're picking up this time-honored tradition again or just starting out, this canning book for beginners teaches you everything you need to know about water bath and pressure canning, with plenty of recipes for jams, pickles, vegetables, soups, and more.Start with an easy primer lesson that lays out all the essential information about small batch canning and then give it a go with some foolproof recipes like Low-Sugar Berry Jam and Dilly Beans. From there, put your new knowledge to work with 90 step-by-step recipes that are sure to tickle your taste buds.learn all about canning for beginners:Safe & practical—Explore the nuts and bolts of preserving food properly, including a look at the necessary equipment, ingredients, and fundamental rules of safe canning.Savor the seasons—With dozens of delicious, easy-to-follow canning recipes, it's so easy to preserve seasonal flavors to enjoy all year round, like Apple-Peach Butter and Simple Spaghetti Sauce.Spread the love—A whole chapter is dedicated to delicious, giftable treats, like Rhubarb Chardonnay Jam, Raspberry-Chocolate Ice Cream Topping, and Pepper Jelly.Can you preserve it? Yes, you can, with the ultimate canning book for beginners.
The Beginner's Guide to Cheesemaking: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses
by Elena R. SantogadeBeginners Become Experts—Cheese Making Made EasyThe Beginner's Guide to Cheese Making is an ideal introduction to making cheese at home. Filled with simple advice and straightforward recipes, this book makes it easy for you to start crafting your own scrumptious cheeses. No experience needed.Want to customize your cheeses? Discover the best ways to experiment with recipes and change up your creations. You'll also find suggestions for the best beer and wine pairings.The Beginner's Guide to Cheese Making includes:Complete Instructions—You'll know exactly what to do every step of the way thanks to thorough, illustrated guides geared towards new cheese makers.Step-by-Step Tracking—Write down your cheese making process on record sheets so you can easily remember or alter recipes on future attempts.Cheese is Only the Beginning—Learn how your homemade cheese can become the essential ingredient in savory snack, meal, and dessert recipes.Become the cheese master (who never has to settle for store-bought) with The Beginner's Guide to Cheese Making.
The Beginner's Guide to Dehydrating Food, 2nd Edition: How to Preserve All Your Favorite Vegetables, Fruits, Meats, and Herbs
by Teresa MarroneThis essential companion for putting your food dehydrator to work features instructions and techniques for drying all the most popular fruits and vegetables, along with meat and herbs. You&’ll learn to dry fruits and vegetables at their peak, giving you an easy and economical way to stock your pantry with apple rings, mango slices, banana chips, dried soup beans, tomatoes, and much more for year-round enjoyment. In addition, drying guidelines for specialty items like meat jerky, fruit leather, dried herb and spice mixtures, backpacking meals, and even baby food round out this friendly handbook. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
The Beginner's Guide to Eating Disorders Recovery
by M.S.W. Nancy J. KolodnyQuestions and awareness activities are at the heart of this book, offering a variety of ways in which readers can pinpoint problems, identify negative triggers" and diffuse them. The text, written in a calm, conversational tone, is sprinkled with insights and inspiring quotes from the author's clients and readers. Ideas are explained in language accessible to teenagers without being concesdending. Includes special sections on athletes, tips for avoiding relapse, basic facts about nutrition, and the role that families play in recovery. This is a self-help guide in the truest sense because, while not ignoring the role of the therapist in treatment, it places the primary responsibility for recovery in the hands of the individual, where lasting change must begin.
The Beginner's Guide to Everyday Vegan Cooking: The Ultimate Starter Handbook for New Vegans
by Bianca Haun Sascha NadererGoing vegan is not always easy—but The Beginner's Guide to Everyday Vegan Cooking is here to help! From the bloggers and foodie couple behind Elephantastic Vegan, Bianca Haun and Sascha Naderer bring seventy-five delicious plant-based recipes to the table. The Beginner's Guide to Everyday Vegan Cooking is for anyone thinking about transitioning to a vegan diet or having difficulties maintaining a vegan lifestyle. Bianca and Sascha combine their favorite easy recipes with their knowledge about how to handle difficult situations as a vegan. Readers will learn how to make easy vegan swapping alternatives and time-saving tricks, order at restaurants, and what to tell family and friends. The Beginner's Guide to Everyday Vegan Cooking is designed for daily use and all recipes are made from simple ingredients and instructions that any vegan can follow. Recipes include: Sunflower & Flaxseed BreadRed Mushroom SoupNo-Bake Lime Blueberry CheesecakeFancy Apple RosesStovetop Avocado PizzaAnd More! Vegan cooking doesn&’t have to be difficult, expensive, or time intensive to make easy, delicious, homemade food that anyone can enjoy!
The Beginner's Guide to Hunting Deer for Food
by Jackson LandersHunting deer is the most inexpensive and environmentally friendly way to acquire organic, grass-fed meat. In this thorough primer, perfect for those who’ve never hunted before, Jackson Landers explains how to supplement your food supply with venison taken near your home. From choosing the correct rifle and ammunition to field dressing, butchering, and proper safety measures, Landers takes you through every step of the process and encourages a gentle, practical approach to the psychology and politics of hunting.
The Beginner's Guide to Intermittent Keto: Combine the Powers of Intermittent Fasting with a Ketogenic Diet to Lose Weight and Feel Great
by Jennifer PerilloEverything you need to know to harness the power of intermittent fasting on a ketogenic diet to lose weight, improve digestion, and feel great for life -- with 40 recipes and two distinct 30-day meal plans. Intermittent fasting and ketogenic diets are quickly becoming two of the hottest nutritional trends. And for good reason: when it comes to losing weight, reducing inflammation, controlling blood sugar, and improving gut health, these diets have proven more successful -- and more efficient -- than any other approach. The Beginner's Guide to Intermittent Keto will help you combine the power both to achieve a slimmer waistline and optimal health and vitality for life. Inside, you'll find a breakdown of the science behind the benefits of ketosis and intermittent fasting and two 30-day meal plans -- one for people who prefer to fast for a portion of every day, and one for people who prefer to fast a couple times a week -- that will introduce you to the keto diet and keep you on track. Plus 40 mouthwatering recipes for every meal of the day, including: Magic Keto PizzaAlmond Crusted Salmon Italian Stuffed PeppersCheddar Chive Baked Avocado EggsBerry Cheesecake BarsBulletproof Coconut ChaiAnd much, much more! With tips and tricks for keto-friendly grocery shopping, easy-to-follow meal plans and recipes, and lifestyle advice to help you get the most out of your diet, The Beginner's Guide to Intermittent Keto will arm you with everything you need to increase your energy and shed those extra pounds for good.
The Beginner's Guide to Intermittent Keto: Combine the Powers of Intermittent Fasting with a Ketogenic Diet to Lose Weight and Feel Great
by Jennifer PerilloTHE REVOLUTIONARY NEW DIET FOR FAST WEIGHT-LOSS, BETTER DIGESTION AND MORE ENERGYEverything you need to know to harness the power of intermittent fasting on a ketogenic diet to lose weight, improve digestion, and feel great for life -- with 40 recipes and two distinct 30-day meal plans. Intermittent fasting and ketogenic diets are quickly becoming two of the hottest nutritional trends. And for good reason: when it comes to losing weight, reducing inflammation, controlling blood sugar, and improving gut health, these diets have proven more successful -- and more efficient -- than any other approach. The Beginner's Guide to Intermittent Keto will help you combine the power both to achieve a slimmer waistline and optimal health and vitality for life. Inside, you'll find a breakdown of the science behind the benefits of ketosis and intermittent fasting and two 30-day meal plans -- one for people who prefer to fast for a portion of every day, and one for people who prefer to fast a couple times a week -- that will introduce you to the keto diet and keep you on track. Plus 40 mouthwatering recipes for every meal of the day, including: · Magic Keto Pizza· Pecan Crusted Salmon· Italian Stuffed Peppers· Egg Drop Soup· Herb & Cheddar Baked Avocado Eggs· Berry Cheesecake Bars· Creamy Coconut Chai· And much, much more! With tips and tricks for keto-friendly grocery shopping, easy-to-follow meal plans and recipes, and lifestyle advice to help you get the most out of your diet, The Beginner's Guide to Intermittent Keto will arm you with everything you need to increase your energy and shed those extra pounds for good.
The Beginner's Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun
by Teresa MarroneEnjoy that fresh harvest taste all year. Whether you’re using a dehydrator, oven, or the sun’s rays, you can easily dry your own vegetables, fruits, herbs, and meat. Teresa Marrone’s simple step-by-step instructions cover all the basics you need to know about drying, storing, and rehydrating your favorite foods. With over 140 dried-food recipes — ranging from veggie chips to casseroles and beef jerky to baby purées — you’ll be amazed at the variety of healthy and delicious options that dried foods offer.
Beginner's Guide to Pickling: Easy Recipes for Pickles, Sauerkraut, Kimchi, and More
by Katherine GreenDiscover the art of pickling with this step-by-step guide for beginners Pickling and fermenting are time-tested preservation methods that allow you to transform everyday garden produce into a medley of flavorful, healthy foods. With the Beginner's Guide to Pickling, you'll find everything you need to create delicious pickles of your own. It's filled with advice, illustrations, and troubleshooting tips to ensure success—plus a collection of mouthwatering pickle recipes from around the world.This pickling book includes:A pickling primer—Learn more about the history of pickling, the different types of pickles and pickling techniques, the many regional flavor variations, and more.An exciting variety—Explore recipes for fresh, fermented, and fruit pickles, as well as chutneys, salsas, relishes, kimchi, tsukemono, and more.Canning best practices—Find detailed guidance for properly canning your pickled creations, from assembling your equipment to safely storing your jars.Line your pantry with a wide assortment of preserved foods with help from this beginner's pickling cookbook.
Beginner's Guide to Preserving: Safely Can, Ferment, Dehydrate, Salt, Smoke, and Freeze Food
by Delilah SnellA comprehensive guide to food preservation techniques for beginners.Whether you're a gardener, a hunter, or just a curious home cook, preserving food can be a fun summer activity and a practical way to produce a wide range of delicious flavors—from sweet and summery strawberry jam to spicy kimchi and savory smoked bacon. The Beginner's Guide to Preserving is packed with detailed information and beginner-friendly guidance for a variety of preservation methods, plus 65 flavorful recipes to put these techniques into action.Learn the essentials of food preservation, and get instructions for pressure and water bath canning, fermenting, dehydrating, salting, smoking, and freezing. Turning food preservation into a summer hobby can provide you with a new skill and delightfully preserved foods to enjoy all year long.A path to success—Organized by preservation method, each chapter starts with essential tips on safety, terms to know, and a step-by-step guide for your first time using that technique.How-to illustrations—Learn how to safely preserve a wide range of foods with the help of instructional illustrations and clear, simple directions.Handy charts—Explore troubleshooting tips and convenient food charts, complete with prep notes, approximate yield, and processing time for each method.A range of recipes—Discover recipes for classics like dill pickles and baked beans, as well as creative new flavors like wine jelly and tomato leather.Discover the joy of preserving food with help from the Beginner's Guide to Preserving.
The Beginner's Guide to Preserving Food at Home: Easy Techniques for the Freshest Flavors in Jams, Jellies, Pickles, Relishes, Salsas, Sauces, and Frozen and Dried Fruits and Vegetables
by Janet ChadwickFreeze, dry, can, root cellar, and brine your favorite produce right at home. Janet Chadwick’s introduction to the world of preserving provides step-by-step instructions and inspiring easy-to-follow recipes. Pick up a crate of inexpensive, less-than-perfect tomatoes at the farmers’ market and turn them into jars of spicy salsa, or buy a few extra peaches and can a delicious batch of jam to serve with Sunday breakfast. You’ll extend the summer harvest and find yourself serving up delicious, locally grown food all year long.
The Beginner's KetoDiet Cookbook
by Martina Slajerova“It’s a fantastic resource for beginner keto-eaters, but I would argue it’s the perfect companion for long-time keto-eaters, too!” —Hello Glow.coThe transition to a keto diet can be difficult, but this “induction” phase doesn’t have to be! Best-selling author of The KetoDiet Cookbook, Martina Slajerova, explains the first tricky few weeks as your metabolism readjusts to burning fat rather than carbs.The ketogenic diet has become the go-to healthy diet for losing weight, managing diabetes, and possibly preventing and managing conditions such as neurodegenerative diseases and cancer. Every recipe in The Beginner’s KetoDiet Cookbook is designed to meet the special nutrient requirements of the induction phase. Just some of the dishes you’ll be enjoying include:Breakfast Chili ·Anti-Inflammatory Egg Drop Soup ·Ricotta & Pepper Mini-Tarts ·Avocado Power Balls ·Salmon Ramen ·Dulce de Leche Fudge ·Chocolate Electrolyte SmoothiesFrom quick “keto-flu” remedies and curbing cravings, to avoiding pitfalls like incorrect macronutrient balances and “zero-carb” approaches, The Beginner’s KetoDiet Cookbook puts you on the right path to lose weight, get healthy, and enjoy all the benefits of the ketogenic diet for the long-term
Beginning to End Hunger: Food and the Environment in Belo Horizonte, Brazil, and Beyond
by M. Jahi ChappellBeginning to End Hunger presents the story of Belo Horizonte, home to 2.5 million people and the site of one of the world’s most successful food security programs. Since its Municipal Secretariat of Food and Nutritional Security was founded in 1993, Belo Horizonte has sharply reduced malnutrition, leading it to serve as an inspiration for Brazil’s renowned Zero Hunger programs. The secretariat’s work with local family farmers shows how food security, rural livelihoods, and healthy ecosystems can be supported together. In this convincing case study, M. Jahi Chappell establishes the importance of holistic approaches to food security, suggests how to design successful policies to end hunger, and lays out strategies for enacting policy change. With these tools, we can take the next steps toward achieving similar reductions in hunger and food insecurity elsewhere in the developed and developing worlds.