Again. If you're like many folks, including blogger and author Chungah Rhee, this happens more often than you care to admit! Wanting to regain control of her health and eating habits, Chungah turned to meal prep: the secret weapon that keeps everyone from celebrities and athletes to busy parents and young professionals on-track and eating well. Chungah quickly found that meal prep is an amazing way to save time and money and to keep you and your family eating healthy all week long. By taking the time to plan your meals, prep ingredients, and do some cooking ahead of time, it's easy to have perfectly portioned healthy options at your fingertips for any time of the day.Inside are Chungah's go-to recipes-including some favorites from the blog. You'll find inspiration for delectable protein-packed breakfasts, energy-boosting snacks, and slimmed-down comfort food favorites-none of which sacrifice flavor. Who wouldn't be enticed by a 205-calorie Breakfast Croissant Sandwich or an under-500-calorie Mason Jar Lasagna? She also arms readers with dozens of tools for making habit changes actually stick. This indispensable cookbook is sure to help you live a healthier (and more delicious) life.

    But what if you could take these and other meal favorites to the next level with an amazing, healthy marinade, rub or topping? Nothing beats salads or steamed veggies for healthful eating, but why not make them more tempting--and even more nutritious--with a delicious dressing that's loaded with antioxidants and healthful fats? And berries make a satisfying dessert, for sure, but the right topping can make it a decadent dessert. Sometimes all it takes to transform basic natural foods into a quick culinary masterpiece is a little added a rub, a sauce, a marinade, or a dressing. The problem is, most traditional sauces, glazes, and dressings that add zip and zest also tend to add sugar, trans fats, gluten, MSG, and other damaging ingredients.Following the remarkable worldwide success of The Primal Blueprint, best-selling author Mark Sisson and chef Jennifer Meier now present the solution to these problems: Primal Blueprint: Healthy Sauces, Dressings and Toppings. Based on the scientifically proven eating strategy that has enabled millions to burn off body fat, lose weight, boost energy, and become abundantly healthy, Healthy Sauces, Dressings and Toppings offers easy-to-prepare recipes and an almost infinite number of uses. Bring incredible flavor to basic good food while adding the important healthful benefits, including Omega-3 fats, powerful antioxidants, and countless other important nutrients lacking in most plain meals. Why suffer with bland food? Why not savor living your healthy life to the fullest!

    But the Standard American Diet (yes, it’s SAD) got to me as it gets to almost everyone in this country.”Six years ago, an overweight, pre-diabetic Mark Bittman faced a medical directive: adopt a vegan diet or go on medication. He was no fan of a lifelong regimen of pills, but as a food writer he lived—and worked—to eat. So neither choice was appealing. His solution was a deal with himself. He would become a “flexitarian.” He adopted a diet heavy in vegetables, fruits, and grains by following a healthy vegan diet (no meat, dairy, or processed foods) all day. After 6:00 p.m. he’d eat however he wanted, though mostly in moderation. Beyond that, his plan involved no gimmicks, scales, calorie counting, or point systems. And there were no so-called forbidden foods—he ate mostly home-cooked meals that were as varied and satisfying as they were delicious, but he dealt with the realities of the office and travel and life on the run as best he could. He called this plan Vegan Before 6:00 (VB6 for short), and the results were swift and impressive. Best of all, they proved to be lasting and sustainable over the long haul. Bittman lost 35 pounds and saw all of his blood numbers move in the right direction. Using extensive scientific evidence to support his plan, the acclaimed cookbook author and food policy columnist shows why his VB6 approach succeeds when so many other regimens not only fail, but can actually lead to unwanted weight gain. He then provides all the necessary tools for making the switch to a flexitarian diet: lists for stocking the pantry, strategies for eating away from home in a variety of situations, pointers for making cooking on a daily basis both convenient and enjoyable, and a complete 28-day eating plan showing VB6 in action. Finally, Bittman provides more than 60 recipes for vegan breakfasts, lunches, and snacks, as well as non-vegan dinners that embrace the spirit of a vegetable- and grain-forward diet. If you’re one of the millions who have thought of trying a vegan diet but fear it’s too monotonous or unfamiliar, or simply don’t want to give up the foods you love to eat, VB6 will introduce a new, flexible, and quite simply better way of eating you can really live with . . . for life.

    It offers more than 250 recipes that vary from appetisers and beverages to main dishes and desserts, combining a tantalising array of ingredients available on both sides of the border. \easy-to-follow directions will help cooks create either a special dish or an entire fiesta in no time. The book is also filled with fun facts and legends: from the of La Llorona and the Chpacabra to how the margarita was invented, readers will entertained and enlightened about border life. Special sections range in interest from explaining how tequila is made and how to prepare tamales from scratch to a guide to Mexican beer and to make a pinata for a birthday or holiday party.

    But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.

    From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and flavour enhancers like Pikliz (picklese, or hot pepper vinegar) and Zepis (ground spices). This cookbook offers over 100 Haitian recipes, including traditional holiday foods and the author's favourite drinks and desserts. Information on Haiti's history, holidays and celebrations, necessary food staples, and cooking methods will guide the home chef on a culinary adventure to this beautiful island. Recipe titles are given in English, Creole, and French.

    What I've tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are plenty of clear instructions and step-by-step pictures, so whether you're an accomplished cook or a complete beginner, you'll be able to enjoy cooking and achieve great results in the kitchen.This book is inspired by all the people I've met who thought they could never and would never learn how to cook. I believe that good home cooking is one of the most essential, fundamental skills that every single person on this planet should have in order to look after themselves, their families, and their friends. This food revolution is all about people learning how to make a recipe, then teaching that recipe to their friends and family . . . if enough people do this, pretty soon everyone will be cooking. So cook something today, then PASS IT ON!

    Destined to become the new standard reference for cooking vegetables, Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison’s deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they’re such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.Inspiring improvisation in the kitchen and curiosity in the garden, Vegetable Literacy—an unparalleled look at culinary vegetables and plants—will forever change the way we eat and cook.

    Once these carbohydrates reach the large intestine, they cause many uncomfortable symptoms such as gas, bloating, and pain. The forbidden list of foods is extensive, but The Low-FODMAP Cookbook combines both taste and nutrition to create delightful recipes. The book includes a low-FODMAP eating plan that explains in detail which foods are not allowed and why. These recipes for breakfast, lunch, dinner and snacks are so simple and delicious, they'll appeal to the whole family!

    Make anise hyssop into a refreshing iced tea and turn apricots into a facial mask. Crabapple branches can be used to create stunning floral arrangements, oregano flowers to infuse vinegar, and edible chrysanthemum to liven up a salad. With the remarkable, multi-purpose plants in Harvest, there is always something for gardeners to harvest from one growing season to the next.

    Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when a Dutch physician added oil of juniper to a clear spirit, believing that juniper berries would cure kidney disorders. "The Drunken Botanist" uncovers the enlightening botanical history and the fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even one fungus).Some of the most extraordinary and obscure plants have been fermented and distilled, and they each represent a unique cultural contribution to our global drinking traditions and our history. Molasses was an essential ingredient in American independence: when the British forced the colonies to buy British (not French) molasses for their New World rum-making, the settlers outrage kindled the American Revolution. Rye, which turns up in countless spirits, is vulnerable to ergot, which contains a precursor to LSD, and some historians have speculated that the Salem witch trials occurred because girls poisoned by ergot had seizures that made townspeople think they d been bewitched. Then there's the tale of the thirty-year court battle that took place over the trademarking of Angostura bitters, which may or may not actually contain bark from the Angostura tree.With a delightful two-color vintage-style interior, over fifty drink recipes, growing tips for gardeners, and advice that carries Stewart's trademark wit, this is the perfect gift for gardeners and cocktail aficionados alike.

    The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. Each chapter includes recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons.Prentice decries our modern food culture: megafarms and factories, the chemically processed ghosts of real foods in our diets, and the suffering--physical, emotional, cultural, communal, and spiritual--born of a disconnect from our food sources. She laments the system that is poisoning our bodies and our communities.But Full Moon Feast is a celebration, not a dirge. Prentice has emerged from her own early struggles with food to offer health, nourishment, and fulfillment to her readers. She recounts her relationships with local farmers alongside ancient harvest legends and methods of food preparation from indigenous cultures around the world.Combining the radical nutrition of Sally Fallon's Nourishing Traditions, keen agri-political acumen, and a spiritual sensibility that draws from indigenous as well as Western traditions, Full Moon Feast is a call to reconnect to our food, our land, and each other.

    A guide to stocking a small kitchen that explains the essential spices, ingredients, and equipment to have in order to create nutritious, easy meals, with more than sixty recipes to fit the urban lifestyle.

    Herbal remedies. Your complete resource to start feeling better, naturally. When a headache, cough, or other common ailment hits, many people turn to over-the-counter medications for relief. But for those who prefer to use herbal medicine, it can be difficult and overwhelming to find an authoritative resource that’s also easy to understand.Join natural health author Anne Kennedy as she guides you on a journey towards discovering the right herbal medicine practice for you. Here in her fourth book, the author of The Portable Essential Oils, Essential Oils Natural Remedies, and Essential Oils for Beginners, has created an accessible, all-in-one collection of herbal medicine therapies to use in the comfort of your own home.Herbal Medicine Natural Remedies offers the most effective natural remedies that can be used to treat common ailments, without the risk of unpleasant or potentially harmful side effects that pharmaceuticals can cause. Inside these pages you’ll find: 150 HERBAL MEDICINE RECIPES to soothe and heal everyday illnesses and injuries naturally 50 OF THE MOST COMMONLY USED HERBS profiled and explained EXPERT HERBAL MEDICINE ADVICE on necessary ingredients and tools to set you up for success With simple organization and clear, concise instruction, Herbal Medicine Natural Remedies has you covered no matter what ails you, such as: Allergies, Bee sting, Bronchitis, Canker sore, Chapped lips, Constipation, Dandruff, Diaper rash, Eczema, Fever, Hair loss, Headache, Indigestion, Menopause, Mental Wellness, Poison ivy, Psoriasis, Rheumatoid arthritis, Sore throat, Tendinitis, Weight loss, and more

    Keep it simple, satisfying, and healthy with Bruner’s five-ingredient, inflammation-fighting recipes. The Anti-Inflammatory Diet in 21 is an indispensable anti-inflammatory diet cookbook and meal plan with one goal: to transition you to a healthier lifestyle that supports your immune system. Discover how an autoimmune diet can be easy, convenient and filled with variety and flavor. The Anti-Inflammatory Diet in 21 preps you, with: Over 100 simple, delicious inflammation-fighting recipes, like Quinoa Flatbread Pizza A 21-day meal plan to eliminate inflammation-causing triggers and reintroduce nourishing foods Recipe labels for dietary restrictions (vegan, gluten free, soy free, nut free, and more) Lifestyle & dietary tips to promote healthy habits and soothe chronic inflammation The Anti-Inflammatory Diet in 21 gets you on track to support your health goals, control your inflammation, and still eat foods you enjoy.