No one knows how to unlock the mystery of the gut and balance probiotic health better than Tasneem Bhatia, M.D., alternative medicine advisor for Prevention and director of the Atlanta Center for Holistic and Integrative Medicine. Combining the latest research and cutting-edge science with proven alternative nutritional remedies, Dr. Taz has developed a simple, effective plan—proven again and again on thousands of her own patients—than can reprogram your digestive system, reverse disease, and strip away pounds in just 21 days! The Belly Fix accelerates metabolism, increases energy, and jump-starts weight loss immediately. Once “fixed,” you’ll continue to shed dangerous fat—no dieting required!   Drop pounds fast, and lose more than 10 pounds in 21 days, with much more to come after your digestive bacteria is balanced. Speed up your metabolism, and read about the groundbreaking new research that proves a direct link between your gut bacteria and how quickly you burn fat. Reduce inflammation, and rebalance your body to help fight diabetes, arthritis, Alzheimer’s, skin disorders, and more. Find focus and clarity, with the help of simple and delicious foods that feed the healthy microorganisms in your gut—and fight the bad ones!   The Belly Fix is the final word on what researchers call your “second brain” and the simple ways that fixing your diet—instead of committing to a long-term food-banishing plan—can get your gut out of the gutter and help you to start feeling great. With delicious recipes and easy swaps, The Belly Fix is the ultimate no-diet weight-loss plan!From the Trade Paperback edition.

    My objective has been to provide you with a lifetime supply of icebreakers and points of discussion. Amaze your friends and family by telling them that all the planets in our Solar System could fit in the distance between Earth and the Moon or that flamingos can drink boiling water.Following the success of my site RaiseYourBrain, I decided to collect the best trivia gems and present you with a fact compendium suitable for a wide audience. This is the product of years of sifting through history and references books on a myriad of subjects as well as searching the Internet and paying attention to the news.These facts are a result of years of sifting through history and reference books, as well as searching the Internet and researching the news. Each fact is suitable for nearly any age – the “spiciest” entries are separated by their own chapter but still use clean language!Become a trivia whiz with even more facts in the Hard to Believe Facts series!

    Chef Jeannette offers suggestions for fast, tasty, and healthy side dishes to complete your meal, as well as quick variations and substitutions that infuse these recipes with variety, while Dr. Jonny explains how they made these easy recipes healthy.Savor the Grilled Cayenne Honey Drumsticks and Citrus Jicama Salad, Ten-Minute Flounder with Lemon-Basil Butter and Almonds, and Gorgonzola Beef with Spinach, Pears, and Walnuts. Enjoy the sublime Camembert Quesadilla with Melon Salsa or the Dark Chocolate Ricotta Dream with Strawberries. The recipes in this book will please every palate, from meat lovers to vegans, and can be made by both beginner and veteran home cooks.The healthiest meals are only minutes away!

    Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberating words: Eat food. Not too much. Mostly plants. Pollan's bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.,,,

    Katie Morford has the key to a quick and easy for weekdays, slow and luxurious for relaxed weekends—you can turn your morning into an exercise in good nutrition and great taste. You'll find breakfasts that can be eaten at the table (Egg-in-a-Nest Pesto Pizzas), at the bus stop (Strawberries and Cream Spoon Smoothies), or on the run (Milk and Cereal Bars), all healthy alternatives to cold cereal and prepackaged bars that even picky eaters will love. Rise & Shine is tailor made for busy families who want to do mornings just a little bit better. It's a toolkit of ideas and inspiration to make a nourishing breakfast not only doable, but delicious.

    In just a few short years, they’ve established an annual antiques fair, created a line of products (jewelry, clothing, stationery), and become contributing editors at Country Living. Now, the pair has written their first book, which tells their inspiring story while also serving up 50 simple and tasty recipes. Interspersed throughout are 19 easy projects to bring Farm Chick style to your kitchen.

    This book captures a culture centered around food, loved ones, and gatherings with mouthwatering recipes and in vibrant photography, all shot at Valladolid's home. Mexican food really is simple at its core, if you have some extra time for slow roasting meats or to prepare a few salsas, and the results are sure to impress. There are small bites like Cod Fritters with Chipotle Tartar Sauce and Grilled Steak and Cheese Tostadas; entrees such as Red Chile Lamb Stew and Roasted Tomatillo Salmon; and even drinks and desserts for special occasions, including Strawberry Layered Tres Leches Cake. With mouthwatering recipes and evocative photography, Casa Marcela presents Mexican food in a way never seen before.

    Who hasn’t heard of Jesse James, the Dalton Brothers, Black Bart, or Belle Starr? They are as much a part of American folklore as George Washington, Abraham Lincoln, and Theodore Roosevelt. There’s something about the west that has brought out the best, and the worst in mankind. The funny thing is, a cult following has developed around many of these bandits, making them out to be something they weren’t. The legend that grew up around Joaquin Murrieta was that he was just a normal guy who moved from Mexico to California, and tried to strike it rich during the gold rush. What he discovered instead, was a big sign that read, “No Mexicans Allowed.” His supporters say, that because of the Foreign Claim Tax, he was forced off his land, and into a life of outlawry. And, then to support that claim, a whole legend has been built up, about how he stole from the rich, and shared his wealth with poor Mexican families. The only problem is the facts don’t support that interpretation. The same stories developed around Jesse James. Legend has it, Jesse only stole from rich bankers and railroad men, and the reason he could disappear into thin air after pulling a bank job or train robbery was because he shared the booty with poor Missouri families. As with Murrieta, that probably never happened. Jesse James was a thief. He stole money wherever he could get his hands on it. He robbed stagecoaches, banks, trains, and you-name-it. And, last, but not least, there’s Belle Starr, one of the most badass female robbers on record. Belle called her pistols her “babies,” and ruled an outlaw kingdom based out of her home in Indian Territory. She lived by the gun, and she died by the gun. The outlaw life was almost always portrayed as a glamorous life, filled with loose women, blazing guns, and saddlebags overflowing with gold, silver, and greenbacks. What a life! The only thing is, all the movies, books, and TV shows painted a distorted portrait of life in the old west. James Dodsworth lived the outlaw life for six weeks while riding as a spy with the Doolin-Dalton Gang. He said the gang was constantly on the move. They rarely spent more than one night in any one place. Dalton and Doolin, both worried they’d end up like Jesse James—shot in the back. At night, the gang always posted at least one man on watch duty. The rest of the gang slept with Winchesters by their sides, and pistols under their heads. Every one of them were ready to spring into action at a moment’s notice. And, as for those saddlebags overflowing with riches, more often than not, they were like a Charlie Brown Halloween special—filled with rocks rather than gold. Sometimes the gang would cut off the wrong car during a train robbery, and end up riding away empty handed. Sometimes a posse would chase them off a little too soon, before they could grab their booty. Other times, it was slim pickings, and there was nothing to take. The first train job the Dalton Gang pulled went totally awry. The Express man got away before they could convince him to open the safe, and in their haste to rob the Atlantic Express the boys forgot to bring dynamite to blow the safe. Black Jack Ketchum, and his gang, made off with $100,000 in unsigned bank notes. Pearl Hart’s fame rests upon a single stage coach robbery that netted her under $500, and several years in the caboose after she was captured. The sad truth is most outlaws led a short life that ended, either at the end of a rope, or with a bullet in the brain.

    Si King and Dave Myers, aka the Hairy Bikers, have been entertaining and feeding Britain with their unique blend of tasty recipes, cheeky humour and motorbike enthusiasm for years now. The Hairy Dieters books have sold nearly 2 million copies in the UK and their third diet book provides even more low-cal family favourites. Si King and Dave Myers are the nation's favourite food heroes. The stars of numerous TV cookery series, they represent all that is good-hearted and loved about food.

    From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu--these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"

    Called "the patron saint of weight cutting," Mike Dolce has coordinated the high-profile weight loss for many of the world's top athletes, including...- Quinton "Rampage" Jackson, UFC / Pride FC world champion - Vitor "The Phenom" Belfort, UFC two-time world champion - Thiago "Pitbull" Alves, UFC world title contender - Chael Sonnen, WEC / UFC world title contender - Gray "Bully" Maynard, UFC world title contender - Nate "Rock" Quarry, UFC world title contender - Mike "Quicksand" Pyle, WEC world champion- Jay "Thorobred" Hieron, IFL world championAs well as fan favorites...- Michael "The Count" Bisping, The Ultimate Fighter 3 winner - Jake "Juggernaut" Ellenberger, UFC veteran- Ed "Shortfuse" Herman, The Ultimate Fighter 3 runner-up- Chris "The Crippler" Leben, UFC veteran- Duane "BANG" Ludwig, UFC & K-1 veteran and many more!For the first time in print, Mike Dolce shares the same the principles, recipes, and strength training workouts he uses in MMA's elite fight camps and how they can be used by YOU!INSIDE you will learn: - Recipes used in MMA's top fight camps with gluten-free & vegan options- Easy to follow sample meal plans with gluten-free & vegan options- Strength & Conditioning exercises with instructions & photos- Workout plans used by today's top athletes

    The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine.Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly.Meet incredibly engaging characters and legends including:The owner of a great sushi bar in an Oklahoma gas stationThe New Englander introducing Utah to lobster rollsAlice WatersDaniel BouludJerry Greenfield of Ben & Jerry’sMel Brooks

    Everyone knows about Navy SEALs and Green Berets but nobody knows about the deep recce, sabotage, and direct action missions conducted by the Rhodesian SAS. The Rhodesian Light Infantry was a killing machine, participating in combat jumps every night during the heat of the Bush War. The Selous Scouts were perhaps the most innovative and daring unconventional warfare unit in history which would pair white soldiers with turncoat black “former” terrorists who would then infiltrate enemy camps.US military veteran and historian Dan Tharp covers each of these three units in depth.(18,000 words)

    Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City s finest kitchens for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten she grew up in a northern Minnesota town home to the nation s largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking pulsed with joy, family drama, and an overabundance of butter.Inspired by her grandmother s tales of cooking on the family farm, Thielen moves with her artist husband to the rustic, off-the-grid cabin he built in the woods. There, standing at the stove three times a day, she finds the seed of a growing food obsession that leads to the sensory madhouse of New York s top haute cuisine brigades. When she goes home, she comes face to face with her past, and a curious truth: that beneath every foie gras sauce lies a rural foundation of potatoes and onions, and that taste memory is the most important ingredient of all. Amy Thielen's coming-of-age account brims with energy, a cook s eye for intimate detail, and a dose of dry Midwestern humor. Give a Girl a Knife offers a fresh, vivid view into New York s high-end restaurant before returning Thielen to her roots, where she realizes that the marrow running through her bones is not demi-glace, but gravy honest, thick with nostalgia, and hard to resist."

    They ingest 8,500 milligrams of salt a day, double the recommended amount, almost none of which comes from salt shakers. It comes from processed food, an industry that hauls in $1 trillion in annual sales. In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how this happened. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century--including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more--Moss’s explosive, empowering narrative is grounded in meticulous, often eye-opening research. He goes inside the labs where food scientists use cutting-edge technology to calculate the "bliss point" of sugary beverages or enhance the "mouth feel" of fat by manipulating its chemical structure. He unearths marketing techniques taken straight from tobacco company playbooks to redirect concerns about the health risks of products. He talks to concerned executives who explain that they could never produce truly healthy alternatives to their products even if serious regulation became a reality. Simply put: the industry itself would cease to exist without salt, sugar, and fat.