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Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today's Mothers-to-Be
by Catherine Hudson Jones Rose AnnThe highly popular pregnancy cookbook, now bigger and better than ever
Eating for Pregnancy: Your Essential Month-by-Month Nutrition Guide and Cookbook
by Catherine Jones Rose Ann Hudson Teresa KnightThe comprehensive pregnancy nutrition guide, completely revised to cover baby's development and mom's health month by month, and updated with the latest research and 25 new recipesEating for Pregnancy is the ultimate no-nonsense nutrition guide and cookbook for moms-to-be. Every pregnant woman understands that what she eats and drinks affects the baby growing within her. Yet many of them don't have the time or energy to ensure they're always eating right. The guide walks readers through pregnancy month-by-month to cover developmental highlights, body changes, and nutritional needs of the mother and baby. Each chapter shares delicious, healthful recipes that put a special emphasis on the nutrients that mother and baby need that month, during preconception, the nine months of pregnancy, and the postpartum period. Each of the 150 recipes highlights the essential nutrients for mom and growing baby, and provides handy nutritional breakdowns and complete meal ideas.This new edition has been completely revised and updated with:25 brand-new recipes and updated classics, with more quick and easy dishes, more vegan and vegetarian recipes and variations, and more gluten-free optionsThe most up-to-date information on supplements, nutrient sources, environmental concerns, and high-risk pregnanciesGuidance for mothers with diabetes or gestational diabetes, including low-carb meal plans, recipe variations, and dining-out strategies
Eating for Recovery: The Essential Nutrition Plan to Reverse the Physical Damage of Alcoholism
by Molly SipleYou can reverse the physical damage of alcoholism with nature's best medicine: food. Common side effects of excessive drinking include poor digestive and liver function; problems with managing blood sugar; weakened circulatory, immune, and nervous systems; and impaired thinking and changes in mood-regulating hormones. While the primary focus of anyone recovering from alcoholism is staying sober, a critical part of recovery involves halting or reversing the physical damage of excessive alcohol consumption. Registered Dietitian Molly Siple's innovative program helps you improve your health, detoxify, and reduce the risk of degenerative diseases linked to alcohol abuse. Siple's stress-free, uncomplicated program offers: Critical information on common physical ailments brought on by alcoholism Lists of "recovery foods" that help combat specific ills and improve health Manageable recovery goals and easy ways to implement them Easy-to-make recipes for every meal, including snacks and beverages 21 days worth of menus to jump-start nutritious eating Shopping lists, recommendations for eating out, and other resources Eating for Recovery's guidelines, practical tips, recipes and varied meal plans make it the essential resource for anyone seeking to restore their health and vitality after alcohol abuse.
Eating for Two: The Complete Guide to Nutrition During Pregnancy and Beyond
by Annabel KarmelAll the advice and information you need for eating healthfully during pregnancy and in the early months of your new baby's life.When it comes to cravings, nutrition, and vitamin supplements, every mom-to-be needs to know how to maintain a safe, balanced diet for herself and her baby. For the first time, child nutrition expert Annabel Karmel brings her knowledge and experience to expectant mothers, guiding you through each stage of your pregnancy and offering practical tips and advice on what to eat and what to avoid. From foods that promote conception and ideas for avoiding morning sickness, to the best eating habits to combat sleeplessness, anemia, and heartburn, Annabel leads you through your pregnancy and beyond, even suggesting meals to make and freeze for when you have your new baby! With Karmel's specialized advice and more than ninety fabulous recipes, Eating for Two will give you the knowledge and confidence that you are eating the best possible diet for you and your developing baby.
Eating Free: The Carb-Friendly Way to Lose Inches, Embrace Your Hunger, and Keep the Weight Off for Good
by Manuel VillacortaIf you are sick of yo-yo dieting, overly restrictive diets that limit carbs or are impossible to maintain, or if you're stuck in a diet plateau, Eating Free can give you back the food and the life you love--and still lose weight. To date, 2,000 men and women have transformed themselves on the Eating Free program--with an 84% success rate. Other diets, on average, have an 85% failure rate.Developed by nationally recognized, award-winning dietitian Manuel Villacorta, Eating Free works because it's a scientific solution which targets a complete set of lifestyle factors, not just calories and exercise. What's more, Eating Free will show you why a little-known hormone, gherlin, can wreak havoc on your waistline and sabotage your efforts, and why almost everything you think you know about weight loss is wrong!Myth 1: Exercise Is Critical for Success. Over 70% of Americans hate the gym or don't have time to go and according to the Canadian Community Health Service, almost half of Canadians over the age of 12 are considered inactive or don't exercise regularly. Guess what? You don't need to spend hours at the gym. Eating Free proves that weight loss is 80% nutrition and only 20% exercise. You'll learn how to shop, not sweat your way to being lean, and focus on preparing delicious food instead of exercising excessively. Myth #2: You Need to Cut Down on Carbs. With Villacorta's formula for optimal weight loss--45% carbohydrate, 30% protein, and 25% fat--you will satiate your appetite by controlling the hunger hormone ghrelin and prevent muscle breakdown. Myth #3: You Need to Track Your Progress Daily. Instead of obsessing over what the scale reads each morning, you'll learn why it's more effective to gauge your body's needs in weekly increments. With a free online tool, The Free Q, you can score every lifestyle element that impacts your weight loss, including lots of stress and little sleep. This tool helps you live wisely for weight loss each week. No other program demonstrates how these elements play a critical role in weight loss with a free practical tool.
Eating from Our Roots: 80+ Healthy Home-Cooked Favorites from Cultures Around the World: A Cookbook (Goop Press)
by Maya FellerFrom &“one of the most brilliant registered dietitians ever&” (Gwyneth Paltrow) comes a culinary trip around the globe with 80+ delicious, healthy recipes for heritage dishes embraced by diverse groups of people living in the United States.&“A multicultural road map to healthier eating . . . While most dietitian-driven cookbooks are full of &‘No!&’ . . . this one delights with &‘Yes!&’ and makes the reader want to head for the kitchen.&”—Jessica B. Harris, Ph.D., author of High on the HogThe typical American diet is heavy in added sugars, salts, and synthetic fats, but one-size-fits-all nutrition plans often leave many of us wanting more. There&’s a more delicious way to eat sustainably and healthfully, by getting back to flavorful traditional cooking methods from cultures around the world including the Caribbean, South America, Africa, the Mediterranean, Asia, and more. In Eating from Our Roots, Maya Feller, a registered dietitian and nutritionist known for her approachable, real-food-based solutions, highlights nourishing dishes from around the world with a focus on whole and minimally processed ingredients prepared with spices and flavor-enhancing techniques at home. She shares thoughtful and realistic ways to think about how we relate to food, along with nutrition highlights and tips throughout. Maya makes it easy to enjoy the vibrant flavors of your favorite cuisine, whether that&’s the foods you grew up eating in the family kitchen or new recipes you&’re discovering for the first time. Recipes like:• Sweet Potato and Leek Soup with Crispy Potato Skins from West Africa• Salted Cod from Trinidad & Tobago• Mezze: Cucumber Za&’atar Salad, Olive Oil Labneh, and Olives from Lebanon• Pad See Ew with Chicken from Thailand• Cajun Gumbo from the American South• Pao de Queijo (Brazilian Cheese Bread) from Brazil With more than eighty recipes and beautiful photography throughout, Eating from Our Roots is a love letter to the globe that celebrates its amazing diversity of nourishing, flavorful dishes.
Eating in Color: Delicious, Healthy Recipes for You and Your Family
by Frances Largeman-RothA fun, accessible way to add a colorful array of fruits, vegetables, and whole grains to your diet—with more than 90 recipes and photos. Registered dietician and bestselling cookbook author Frances Largeman-Roth shows home cooks how to use the color spectrum to bring more vividly-hued food to the table. From deep green kale to vermilion beets, Eating in Color showcases vibrant, delicious foods that have been shown to reduce the risk of heart disease and stroke, some cancers, diabetes, and obesity. Avocados, tomatoes, farro, blueberries, and more shine in stunning photographs of 90 color-coded, family-friendly recipes, ranging from Caramelized Red Onion and Fig Pizza to Cran-Apple Tarte Tatin. Clear preparation instructions and nutritional information make this an essential resource for eating well while eating healthy. &“Enjoying a rainbow of produce is one of the top things you can do to boost your wellbeing. Eating In Color offers all the inspiration and tools you need to do just that―absolutely deliciously.&” —Ellie Krieger, RD, Food Network host and author of Weeknight Wonders
Eating in the Light: Making The Switch To Veganism On Your Spiritual Path (International Studies In Human Rights Ser. #Vol. 22)
by Doreen Virtue Becky BlackIs veganism the right path for you? This book will give you all the information you need to make that very personal decision for yourself. Doreen Virtue and Becky Black, M.F.T., R.D., show you that it isn’t just the fat or carbohydrate content that counts when making dietary choices—it’s the "spiritual vibrational" quality of what you eat that truly makes a difference in how you look and feel.In this fascinating guide, you’ll learn how veganism can elevate your energy, help you become more psychic, and enhance your spiritual growth. You’ll also read practical and nutritionally sound tips on how to: • Ensure you get adequate protein and calcium • Increase your spiritual vibrations and gifts • Reduce or eliminate your cravings for meat and dairy products • Adopt a cruelty-free lifestyle • Cook vegan meals for yourself and your family • Deal with skeptical meat-eating friends and family members • Eat vegan meals at restaurants and while traveling
Eating in the Raw
by Carol AltTen years ago, Carol Alt was feeling bad. Really bad. She had chronic headaches, sinusitis, and stomach ailments; she was tired and listless. And then Carol started eating raw--and changed her life. Eating in the Raw begins with her story and then presents practical, how-to information on everything you need to know about the exciting movement that's been embraced by Demi Moore, Pierce Brosnan, Sting, Edward Norton, and legions of other health-minded people. You'll learn:*What exactly raw food is--and isn't--and how to integrate it into your diet*How to avoid the all-or-nothing pitfall: you can eat some cooked foods, you can eat some foods partially cooked, and you don't have to deprive yourself*Why raw food is not just for vegetarians or vegans--Carol eats meat, and so can you*The differences between cooked and raw vitamins, minerals, and enzymes, and what they mean for you*An ease-in approach to eating raw, and how to eat raw in restaurantsIn addition, Carol answers frequently asked questions and offers forty simple recipes for every meal, from light dishes such as Gazpacho and Lentil Salad to entrees including Tuna Tartare and Spaghetti al Pesto and even desserts like Pumpkin Pie and Apple Tart with Crème Anglaise--rounding out a thorough, accessible, and eminently compelling case why in the raw is the best way to eat.From the Trade Paperback edition.
Eating Less is Making You Fat: How to Lose Weight Without Starving
by Vijay ThakkarIn this seminal take on well-being and fitness, celebrity health coach and functional medicine expert Vijay Thakkar presents his trademarked four-step formula for weight loss. He builds on years of research and personal history to dispel misinformation about nutrition, calorie-deficit diets, metabolism and how hunger and satiety work. Backing his theories with science and data, Vijay traces the origins of diabetes and heart diseases, conditions that are gaining ground among the young and seemingly fit. He explains how stress, exercise and the quality of food impact hormones; simplifies the science behind low-carb diets and intermittent fasting; and offers sustainable methods to maintain optimal weight and lifelong health. While addressing common dietary and fitness queries, this groundbreaking manual also proposes easy-to-follow lifestyle tips, wholesome recipes and effective workouts to guide the reader through the fog surrounding weight management.
Eating on the Wild Side: The Missing Link to Optimum Health
by Jo RobinsonThe next stage in the food revolution--a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.Eating on the Wild Side is the first book to reveal the nutritional history of our fruits and vegetables. Starting with the wild plants that were central to our original diet, investigative journalist Jo Robinson describes how 400 generations of farmers have unwittingly squandered a host of essential fiber, protein, vitamins, minerals, and antioxidants. New research shows that these losses have made us more vulnerable to our most troubling conditions and diseases--obesity, diabetes, cancer, cardiovascular disease, chronic inflammation, and dementia. In an engaging blend of science and story, Robinson describes how and when we transformed the food in the produce aisles. Wild apples, for example, have from three to 100 times more antioxidants than Galas and Honeycrisps, and are five times more effective in killing cancer cells. Compared with spinach, one of our present-day "superfoods," wild dandelion leaves have eight times more antioxidant activity, two times more calcium, three more times vitamin A, and five times more vitamins K and E. How do we begin to recoup the losses of essential nutrients? By "eating on the wild side"--choosing present-day fruits and vegetables that come closest to the nutritional bounty of their wild ancestors. Robinson explains that many of these jewels of nutrition are hiding in plain sight in our supermarkets, farmers markets, and U-pick orchards. Eating on the Wild Side provides the world's most extensive list of these superlative varieties. Drawing on her five-year review of recently published studies, Robinson introduces simple, scientifically proven methods of storage and preparation that will preserve and even enhance their health benefits: Squeezing fresh garlic in a garlic press and then setting it aside for ten minutes before cooking it will increase your defenses against cancer and cardiovascular disease. Baking potatoes, refrigerating them overnight, and then reheating them before serving will keep them from spiking your blood sugar. Cooking most berries makes them more nutritious. Shredding lettuce the day before you eat it will double its antioxidant activity. Store watermelon on the kitchen counter for up to a week and it will develop more lycopene. Eat broccoli the day you buy it to preserve its natural sugars and cancer-fighting compounds. The information in this surprising, important, and meticulously researched book will prove invaluable for omnivores, vegetarians, and vegans alike, and forever change the way we think about food.
Eating Out: How to Order in Restaurants (Understanding Nutrition: A Gateway to Ph #11)
by Kim EtingoffNutrition can be complicated. How do you know what foods are healthy and what aren't? How much should you eat? How do you pick what to eat when you're looking at a menu in a restaurant? Learn how to enjoy eating out while eating healthy. Discover which kinds of restaurants are the healthiest, what to order off the menu, and how to figure out which foods will keep you strong and happy.
Eating Positive: A Nutrition Guide and Recipe Book for People with HIV/AIDS
by Jeffrey T Huber Kris RiddlespergerProper nutrition is essential to individuals with HIV/AIDS. Yet, it is often difficult to maintain an adequate diet due to a variety of conditions associated with the disease and/or medications used to alleviate symptoms. Eating Positive: A Nutrition Guide and Recipe Book for People with HIV/AIDS solves this problem with easy-to-follow, enticing recipes that fit a variety of common diet restrictions and specific health needs of individuals with HIV/AIDS. You can use this practical nutrition guide and recipe book to customize diet plans for your patients or for yourself (with a doctor’s approval) that provide proper nutrition and satisfy the tastebuds.Chapters in Eating Positive are organized by diet type. Each chapter describes the diet type, its benefits and specific restrictions, and actual recipes. Each recipe is accompanied by its respective nutritional values, such as calories, fat, protein, carbohydrates, and percent of daily recommended allowance. An alphabetical index consisting of specific conditions, complications, diet titles, and food stuffs provides ease of use and quick reference. Here is just a sample of some of the many diet types, their benefits, and tasty recipes that are included:Full Liquid Diet: good for people with mouth pain and difficulty chewing as it is easy on the digestive system; recipes include: Orange Cow, Easy Egg Drop Soup, Cherry Dessert, Cottage Cheese Jello Salad, Tropical Frozen Delight, more Fiber Restricted Diet: slows bowel movement and decreases inflammation of the tissues making it a great ally in fighting diarrhea and bowel discomfort; recipes include: Sauteed Cocktail Tomatoes, Bacon Wrapped Chicken Breasts, Vegetarian Stuffed Peppers, Ham Rolls with Eggplant Filling, more Bland Diet: for those who should avoid caffeine, alcohol, spices; recipes include: Raspberry Float, Pasta Salad, Easy Tortellini Soup, One-Eyed Egyptians, Noodle Pudding, Watercress Soup, Sour Cream Coffee Cake, German Potato Dumplings, more High Protein High Calorie Diet: increased calories and nutritional content build up energy resources and assist in improving and maintaining the immune system, stopping and possibly reversing tissue wasting and weight loss and assisting in wound healing; recipes include: Garlic Pasta, Beef and Rice Creole, Spinach Cheese Pie, Tournedos of Beef with Shallot Sauce, Banana Nut Bread, Butterscotch Pie, Pineapple Coconut Cake, many moreThese diets are not prescriptions but rather guides for creating and consuming a practical diet to suit individual needs. You’ll find that Eating Positive puts individuals with HIV/AIDS on the road to a more pleasing, fulfilling, and healthy diet.
Eating Promiscuously: Adventures in the Future of Food
by James McWilliamsA bold and bracing argument for the complete reimagining of the human diet by the critically acclaimed author of Just Food The human practice of farming food has failed. There are 7,500 known varieties of domesticated apples; we regularly eat about five. Seventy–five percent of the world's food derives from five animals and twelve plants. Factory farmed meat is a major source of greenhouse gas emissions (about 14 percent, larger than transportation) and consumes 75 percent of the water in drought–prone regions such as the West. We are struck in a rut of limited choices, ad the vast majority of what we eat is detrimental to our health and the welfare of the planet. But what if we could eliminate agriculture as we know it? What if we could start over?James McWilliams's search for more expansive palate leads him to those who are actively exploring the fringes of what we can eat, a group of outliers seeking nutrition innovation outside the industrial food system. Here, we meet insect manufacturers, seaweed harvesters, road kill foragers, plant biologists, and oyster farmers who seek to open both our minds and our mouths—and to overturn our most basic assumptions about food, health, and ethics. Eating Promiscously generates hope for a more tasteful future—one in which we eat thousands of foods rather than dozens—with a new philosophy that could save both ourselves and our planet.
Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life
by Elizabeth SteinGood health begins with what you put in your body. When you eat better, you feel better. It’s that simple. A few short years ago, Elizabeth Stein could be found in her tiny Manhattan kitchen searching for a way to make gluten-free and vegan products that tasted great and weren’t overly processed. Working with ingredients such as chia seeds, flax, hemp, and coconut sugar, Elizabeth successfully developed recipes that were all-natural, non-GMO, gluten-free, and diabetes friendly. These recipes helped her form Purely Elizabeth, an award-winning line of products that can be found in more than 1,500 stores. Eating Purely is a collection of Elizabeth’s favorite recipes, which she has made for family, clients, and friends over the years. The recipes are healthy, easy, and delicious--and at times even indulgent. Eating Purely is focused on cooking with whole foods that are naturally gluten-free, nutrient rich, free of refined sugar, and mostly vegetable based. These recipes are centered on Stein’s five Eating Purely Principles, which will leave you feeling healthy and purely radiant. These principles are: Eat Whole, Clean Foods Focus on Plants Add in Nutrient-Rich Ingredients Kick Inflammatory Foods to the Curb and Practice the 80/20 Rule. Eating Purely includes more than one hundred fun and approachable recipes, ranging from brunch and salads to vegetarian mains and seasonal menus to celebrate with family and friends. Throughout Eating Purely, Stein also shares personal stories on health, exercise, family, entertaining, and starting her own natural foods company. Interwoven throughout the book is what Stein calls "the purely scoop”--time-saving cooking tips, benefits of ingredients used, resources for buying foods, and food and wine pairings.
Eating Right in America: The Cultural Politics of Food and Health
by Charlotte BiltekoffEating Right in America is a powerful critique of dietary reform in the United States from the late nineteenth-century emergence of nutritional science through the contemporary alternative food movement and campaign against obesity. Charlotte Biltekoff analyzes the discourses of dietary reform, including the writings of reformers, as well as the materials they created to bring their messages to the public. She shows that while the primary aim may be to improve health, the process of teaching people to "eat right" in the U.S. inevitably involves shaping certain kinds of subjects and citizens, and shoring up the identity and social boundaries of the ever-threatened American middle class. Without discounting the pleasures of food or the value of wellness, Biltekoff advocates a critical reappraisal of our obsession with diet as a proxy for health. Based on her understanding of the history of dietary reform, she argues that talk about "eating right" in America too often obscures structural and environmental stresses and constraints, while naturalizing the dubious redefinition of health as an individual responsibility and imperative.
Eating, Sleeping, and Getting Up
by Carolyn CrowderRenowned for her no-nonsense, realistic, and extremely effective advice, parenting expert Carolyn Crowder has observed that the ultimate parent-child standoffs center around mealtimes, bedtimes, and the start of day. For anyone whose child is more likely to rise and whine than rise and shine, Eating, Sleeping, and Getting Up restores sanity to the household, with proven insights on: -Why nagging, reminding, coaxing, or bribing don't work in the long run -How to break the cycle of arguing, threatening, and spanking -The keys to starting a new-and-improved routine -Specific language for ending a variety of standoffs. The skills Crowder teaches here can be applied to any parenting situation. Presented in a concise, clear format and complete with worksheets of exercises for both adults and kids, Eating, Sleeping, and Getting Up is a lifesaver that will help end the chaos forever.
Eating, Sleeping, and Sex: Perspectives in Behavioral Medicine (Perspectives on Behavioral Medicine Series)
by Albert J. Stunkard; Andrew BaumThe lack of balance and the failure of regulation in life has traditionally been recognized in such extreme symbolic acts as overconscientiousness or a criminal lack of conscience. This volume shows how the neurotic process affects biologic functions, distorting natural functioning. Three distinct functions and their respective extremes are discussed: eating (obesity, bulimia nervosa), sleeping (insomnia, excessive somnolence), and sex (hypersexuality including child molestation, hyposexuality including inhibited sexual desires).
Eating Stella Style: Low-Carb Recipes for Healthy Living
by George Stella Christian StellaProfessional chef George Stella serves up a feast of inspiration and 125 delicious recipes to kick-start any weight-loss plan! George Stella lost more than 250 pounds on a low-carb eating plan and has turned thousands of fans on to Stella Style -- eating fresh, natural foods prepared with minimum effort for maximum taste. In Eating Stella Style, he shows readers how to tailor his recipes to fit any personalized weight-loss plan, whether it's low carb, low fat, or low calorie. He inspires even the most jaded dieters to begin a new eating lifestyle and shows them how to stay on track. But Eating Stella Style is really about mouthwatering recipes: How does a Hot Ham and Cheese Egg Roll sound for breakfast? Or Strawberry and Mascarpone Cream Crêpes, Stella Style Baked Eggs Benedict, or Coconut Macaroon Muffins? For lunch or dinner, choose Grilled Portabella and Montrachet Salad, Wood-Grilled Oysters with Dill Butter, Kim's Stuffed Chicken Breasts with Lemony White Wine Sauce, Shaved Zucchini Parmesan Salad, or Spaghetti Squash with Clams Provençal Sauce. Satisfy your snack cravings with Better Cheddar Cheese Crisps, Devilish Deviled Eggs with Tuna, or Cheesy Pecan Cookies. And for dessert, try Pumpkin Pound Cake, Lemon Meringue Pie, Honeydew and Blackberry Granita, or Chocolate Pecan Truffles. Perfect for both devoted Stella Style fans and new converts, Eating Stella Style will tempt you with tasty, flexible recipes that satisfy everyone!
Eating Stella Style
by George Stella Christian StellaProfessional chef George Stella serves up a feast of inspiration and 125 delicious recipes to kick-start any weight-loss plan! George Stella lost more than 250 pounds on a low-carb eating plan and has turned thousands of fans on to Stella Style -- eating fresh, natural foods prepared with minimum effort for maximum taste. In Eating Stella Style, he shows readers how to tailor his recipes to fit any personalized weight-loss plan, whether it's low carb, low fat, or low calorie. He inspires even the most jaded dieters to begin a new eating lifestyle and shows them how to stay on track. But Eating Stella Style is really about mouthwatering recipes: How does a Hot Ham and Cheese Egg Roll sound for breakfast? Or Strawberry and Mascarpone Cream Crêpes, Stella Style Baked Eggs Benedict, or Coconut Macaroon Muffins? For lunch or dinner, choose Grilled Portabella and Montrachet Salad, Wood-Grilled Oysters with Dill Butter, Kim's Stuffed Chicken Breasts with Lemony White Wine Sauce, Shaved Zucchini Parmesan Salad, or Spaghetti Squash with Clams Provençal Sauce. Satisfy your snack cravings with Better Cheddar Cheese Crisps, Devilish Deviled Eggs with Tuna, or Cheesy Pecan Cookies. And for dessert, try Pumpkin Pound Cake, Lemon Meringue Pie, Honeydew and Blackberry Granita, or Chocolate Pecan Truffles. Perfect for both devoted Stella Style fans and new converts, Eating Stella Style will tempt you with tasty, flexible recipes that satisfy everyone!
Eating the Alphabet: Fruits & Vegetables from A to Z
by Lois EhlertA vibrant and sturdy word book starring fruits and vegetables from around the world from Caldecott Honor–winning author-illustrator Lois Ehlert. Features upper- and lowercase letters for preschoolers just learning language.Each turn of the page reveals a mouth-watering arrangement of foods: Indian corn, jalapeno, jicama, kumquat, kiwifruit and kohlrabi. Lois Ehlert's lively watercolors paired with bold easy-to-read type make for a highly appealing and accessible book for parents and children to devour.At the end of the book, Ehlert provides a detailed glossary that includes pronunciation, botanical information, the origin and history of the particular plant and occasional mythological references, with a small watercolor picture to remind the reader of what the plant looks like.Apple to Zucchini,come take a look.Start eating your waythrough this alphabet book.
Eating to Beat Type 2 Diabetes: The low carb way to reverse insulin resistance and control diabetes
by Sarah FlowerIn Eating to Beat Type 2 Diabetes, qualified nutritionist and esteemed author Sarah Flower offers a key message for those who either have or are at risk of developing type 2 diabetes: avoid processed grains, sugars and other foods, and opt instead for a balanced diet containing proper ingredients that are rich in natural fats and good-quality protein. Sarah put her own clients suffering from type 2 diabetes onto this sugar-free, low-carb and high-fat regime with amazing results. They experienced weight loss, increased energy levels and - most importantly - they saw their blood sugar levels decrease to a normal range so that they were able to come off medication. This book: -Explains how to make the essential dietary changes to fight type 2 diabetes and the science behind them -Provides a comprehensive 'go-to' list of good and bad foods -Gives practical, easy-to-follow and utterly delicious family recipes which prove that changing your lifestyle and eating habits doesn't have to mean missing out on foods you love - from 'Easy low-carb pancakes' to 'Grain-free chicken Kiev' Eating to Beat Type 2 Diabetes has been supported by Dr David Unwin and Dr Ian Lake. In 2016 Dr Unwin was both 'NHS Innovator of the year' and a finalist for 'Diabetes Team of the Year' in the British Medical Journal National Awards. Dr Ian Lake is medical advisor to diabetes.co.uk and founder member of The Public Health Collaboration, a charity dedicated to informing and implementing health decisions for better public health.
Eating to Beat Type 2 Diabetes: The low carb way to reverse insulin resistance and control diabetes
by Sarah FlowerIn Eating to Beat Type 2 Diabetes, qualified nutritionist and esteemed author Sarah Flower offers a key message for those who either have or are at risk of developing type 2 diabetes: avoid processed grains, sugars and other foods, and opt instead for a balanced diet containing proper ingredients that are rich in natural fats and good-quality protein. Sarah put her own clients suffering from type 2 diabetes onto this sugar-free, low-carb and high-fat regime with amazing results. They experienced weight loss, increased energy levels and - most importantly - they saw their blood sugar levels decrease to a normal range so that they were able to come off medication. This book: -Explains how to make the essential dietary changes to fight type 2 diabetes and the science behind them -Provides a comprehensive 'go-to' list of good and bad foods -Gives practical, easy-to-follow and utterly delicious family recipes which prove that changing your lifestyle and eating habits doesn't have to mean missing out on foods you love - from 'Easy low-carb pancakes' to 'Grain-free chicken Kiev' Eating to Beat Type 2 Diabetes has been supported by Dr David Unwin and Dr Ian Lake. In 2016 Dr Unwin was both 'NHS Innovator of the year' and a finalist for 'Diabetes Team of the Year' in the British Medical Journal National Awards. Dr Ian Lake is medical advisor to diabetes.co.uk and founder member of The Public Health Collaboration, a charity dedicated to informing and implementing health decisions for better public health.
Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them
by Dan SaladinoDan Saladino's Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than everOver the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these—rice, wheat, and corn—now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still:The source of much of the world’s food—seeds—is mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world’s cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer.If it strikes you that everything is starting to taste the same wherever you are in the world, you’re by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health—and to the planet. In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. Take honey—not the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees’ nests. Or consider murnong—once the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee.From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.
Eating Vegan in Vegas Guidebook, Second Edition
by Paul GrahamFor all vegans/vegetarians traveling to Las Vegas and needing a guide to both where to eat and why to be vegan, written by one of Las Vegas' leaders on living a plant-based life.