Easier than ever to use, it's organized just he way you plan your meals - with meats and main dishes first. It's packed with know-how, show-how and how-to. More than 1500 recipes, 299 full-color photographs, cooking hints, shopping tips, charts, line drawings.

    You'll ditch processed grains, sugars, and refined vegetable oils in favor of nutrient-dense, high-fat foods. With the delicious, diverse meals in this cookbook, your journey will be enjoyable, convenient, and free from the risk of backsliding and burnout that comes with a rushed approach to keto. THE KETO RESET DIET COOKBOOK will help you replace your old favorites with keto-approved substitutes for pancakes, crepes, oatmeal, and even includes decadent desserts like Dairy-Free Avocado Mousse and Chai Panna Cotta. Hearty entrées like Braised Short Ribs with Mashed Cauliflower and Cheesy Eggplant-Spinach Casserole will keep you from ever feeling deprived or hungry. With these recipes, and many more, you'll experience a new world of culinary possibilities and lasting health.

    In Clean Soups, author Rebecca Katz shows you how to use wholesome stocks and soups to naturally detox and stay energized year-round. She also explains the building blocks for creating deliciously balanced soups, such as Moroccan carrot soup, kale soup with coconut and lime, and simplest chicken pho. With foundational broths, blended soups, and traditional healing soups, as well as a two-day cleanse, Clean Soups shows how one simple bowl can make a huge difference in how you feel.From the Hardcover edition.

    You’ll explore some well-known and new Indian flavor profiles that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa’s mouth-watering desserts, they will likely become your new favorites.Within these pages you will find recipes to please all the senses, including:• Mango Curry Tofu• Whole Roasted Cauliflower in Makhani Gravy• Baked Lentil Kachori Pastries• Quick Tamarind-Date Chutney• Avocado Naan• Fudgy Cardamom SquaresThe recipes have been designed to simplify complex vegan cooking procedures, and Richa’s workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the Indian spices called for in the recipes.The restaurant-quality vegan recipes are ideal to make for yourself, for family, and for entertaining guests.

    Failing to find recipes that followed her strict diet guidelines and still were delicious, she began experimenting in her own kitchen. Her organic, grain-free creations not only satisfied her own palate, but pleased friends and family as well. While she eventually reversed her thyroid disease, she continues to champion eating grain free.In this beautiful full-color cookbook, she provides delicious dishes for a workable organic, grain-free lifestyle. Included are a diverse range of recipes for everything from pie crust and homemade nut butter to Pork Carnitas Breakfast Crepe Tacos and Grain-Free Biscuits, Avocado with Mango-Shrimp Salsa, Roasted Garlic Alfredo with Chicken and Vegetables, and Cauliflower “Fried Rice.” Here, too, are kid-friendly recipes such as Squash Macaroni and Cheese, Slice-and-Bake Cookies, and a Classic Birthday Cake with Buttercream Frosting.In addition to sources for healthy ingredients, time-saving ideas, health tips, and 125 easy grain-free recipes, there are also simple dairy-free and Paleo adaptations for each recipe (it’s as simple as choosing coconut oil in place of butter!). Written in Carrie’s warm, inviting style, this helpful sourcebook is the perfect entrée to a healthy, nourishing diet that brings grain-free eating into the mainstream.

    From a young age, she would linger by the stove, taking in the sight of snowy white coconut being shredded, the smell of lemongrass-infused soups, and the sound of the pestle pounding against the granite mortar.    Years later, as a Cordon Bleu–educated chef in San Francisco, Pailin vividly remembered the culinary experiences of her youth. And so, on YouTube, Hot Thai Kitchen was born. Combining her love of teaching with her devotion to Thai food, Pailin immediately connected with thousands of fans who wanted a friend and educator.   In this much-anticipated cookbook, Pailin brings her signature warmth and impressive technique to Thai food lovers everywhere. She begins by taking readers on a beautifully photographed trip to Thailand to explore the culinary culture and building blocks central to Thai food. With foolproof and easy-to-follow instructions, Pailin breaks down the key ingredients, flavours, equipment, and techniques necessary to master authentic Thai cooking. Then, she shares her must-make recipes for curries, soups, salads, and stir-fries, including entire chapters on vegetarian and vegan dishes, dips and dipping sauces, and sumptuous Thai desserts. With QR codes to video tutorials placed throughout the book, you’ll be able to connect with Pailin online, too.     Both a definitive resource and an extraordinary exploration of Thai cuisine, Hot Thai Kitchen will delight and inspire you in your Thai cooking journey.

    In this healthy guide to detoxing naturally, nutritionist and blogger Megan Gilmore shares 100 delicious, properly combined recipes that will leave you feeling satisfied and well nourished while promoting weight loss and improving digestion and sleep.Because the recipes were developed with digestion mechanics in mind, detoxers won’t feel bloated or uncomfortable after eating. And crowd-pleasing recipes for every meal of the day—such as Banana Coconut Muffins, Chocolate Chia Shake, Broccoli Cheese Soup, Mediterranean Chopped Salad, Skillet Fish Tacos, Cauliflower Flatbread Pizza, and Peppermint Fudge Bars—are packed with all-natural, whole-foods ingredients designed to stave off feelings of deprivation. With helpful information on how to stock your detox-friendly kitchen plus a handy food-combining cheat sheet that demystifies this cutting-edge health principle, Everyday Detox makes it easy to start eating this way today.

    We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

    She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think. Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico. Dishes like Chicken à la Trash (it’s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You’ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas. Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga — (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (“a Mexican party in a bowl”), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.

    It has a rich history, dating back to before civilization and taking part in a multitude of events we celebrate every year. It's the most popular snack food around the world, and the second most popular snack in America (falling just behind potato chips). Popcorn can be found all over the country, at movie theaters, carnivals, and most people's kitchens or pantries. It is a common misconception that popcorn is an unhealthy snack. The reason some people avoid popcorn is because they don't understand the real culprit! Behind its supposedly unhealthy status, are the seasonings and additives, often added to commercially packaged products to liven up the bland natural flavor and to lengthen it's shelf life. The popcorn itself is a wholegrain, and these can help prevent cancer and lower the risk of heart disease, while also supplying healthy nutrients that support our vision. There are many different methods to create popcorn, but the basic principle stays the same. All you have to do is make the kernels hot enough to heat the moisture contained naturally inside, and turn that into steam. The steam creates pressure from inside the hard shell casing and before you know it, POP! - the kernel is turned inside out and is ready to be consumed. As long as you can generate heat and have some kernels on hand, you can make popcorn!Enough of the history, what about the recipes? I've gathered 30 of the finest popcorn recipes from around the world for your snacking pleasure, and have tried to keep them free from artificial sweeteners, preservatives or other nasty additives wherever possible. I've specified 9 cups of popped corn for most recipes, as that gives 3 generous cups per serving - you can have as many or as few servings as you fancy, but keep an eye on the calories! For your convenience, I've also included nutritional data from the USDA for each recipe (that's the U.S. Department of Agriculture and not the United Square Dancers of America!)My preference for both flavor and health reasons, is freshly air-popped popcorn - so I have used that kind for all of these recipes. Everything in this book can be made with kernels you have freshly popped, or if you are in a hurry (or feeling lazy!), then you can always use the plain store bought pre-popped variety - just make sure you check the packaging for artificial nasties!Most of the ingredients for these recipes can be found at your local grocery store or deli, but if you get stuck, then the slightly more unusual ones can also be bought online via a link at the end of the book.Enjoy preparing and sharing!Lorix

    Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, her  quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured—everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat—for a whopping 295 recipes and 475 photographs. Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane’s world, there’s no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you’ve been thinking about is more like a vitamin pill than a source of “carb-loaded” guilt. Lessons gleaned from MaryJane Butters’ diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill. It was only natural that her years spent living on remote Forest Service fire-watch towers with only a living, breathing sourdough “mother” for companionship would lead her to write a pioneering wild-yeast bread book. She is the author of eight books; editor of MaryJanesFarm magazine, now in its 18th year of publication; and lives on an organic farm in Idaho. Two of her grown children and their spouses are employed full-time at her farm and she is “Nanny” to half a dozen grandchildren.

    It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

    It can speed up cooking by almost six times while using seventy percent less energy than traditional cooking methods. The “I Love My Instant Pot” Recipe Book features delicious and healthy recipes for the Instant Pot, including Bacony Poblano Hashbrowns, Moroccan Lamb Stew, Bourbon Barbeque Chicken Thighs, and Double Chocolate Cheesecake. The Instant Pot is the only gadget that can replace a slow cooker, rice cooker, and stockpot, and this is the only cookbook with more than 200 recipes for this device. You will love this collection of breakfasts, sides, soups, appetizers, main dishes, and desserts—instantly!

    They brought their love of home cooking and the Paleo movement to the masses through their first book, Paleo Comfort Foods. They work closely with clients at their gym, Atlanta Strength and Conditioning, to promote healthier cooking and lifestyle choices. Visit them at PaleoComfortFoods.com. Robb Wolf is the NYT bestselling author of The Paleo Solution.Comfort-Food Classics with a Healthy Twist Lose inches while enjoying pan-seared steak? Restore your health and boost your energy through chipotle mashed sweet potatoes and sautéed Brussels sprouts? Absolutely. Millions of people are embracing the health benefits of the Paleo movement and transitioning to a diet based on protein, healthy fats, and fresh fruits and vegetables. Charles and Julie Mayfield's easy, inspiring recipes will have healthy, delicious meals on the table, without spending hours in the kitchen. Jalapeño Poppers ? Bacon- and Basil-Wrapped Shrimp ? Eggs Benedict Florentine ? Almond-Crusted Pork Tenderloin ? Green Turkey Chili  ? Southwestern Shepherd's Pie ? Paella ? Szechuan Stir-Fry ? Molasses Ginger Cookies ? Berry Scones These are simple-to-make dishes that soothe the soul after a stressful day—food you'll want to share with family and friends. Gorgeously illustrated and written by home cooks for home cooks, Quick & Easy Paleo Comfort Foods helpfully instructs on cooking techniques, pantry staples and must-have kitchen equipment. With these warm and engaging authors as your guides, healthy eating becomes less complicated and infinitely more pleasurable and satisfying.

    An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap. For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal. With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.