Clean Eating is dedicated to showcasing recipes that are easy and affordable to make, comforting yet surprisingly light, and packed with seasonal and local ingredients. From low fat and heart healthy to vegetarian/vegan and gluten free, Clean Eating's recipes are conveniently adaptable to suit dietary restrictions without sacrificing taste.

    The information is clear, concise and to the point and easy : ) I've been searching high and low for a relatively simple way to make cream and ointment and in 1 minute found exactly what I needed." Sonya Lowe - PHSeven Organic Herbs .."very helpful reference when you are making your own remedies at home What I consider very useful is the fact I finally have a book in my home library that is so easy, and fast to use. .... A ready reference with sound advice right at my fingertips I am in love Thank you so much for all you do and share Anke." Leslie Postin - Comfrey Cottages So you know that rosemary and sage are good for dark hair and that fair hair benefits from chamomile, mullein and marigold and you want to make an infusion to add to your shampoo base or to use as a hair rinse. How much herb do you use? How much water? How long do you let it infuse for? Your favourite women's magazine told you that a comfrey ointment is great for back pain and sprains, but they didn't give the recipe of how to make an ointment? When you already know what herbs you want to use and what herbal product you want to make you need a resource that covers the base formulas. Something that provides you with the ratios and the method of how to make your desired remedy. That's where Herbology At Home: Making Herbal remedies comes in. All your base formulas in one place, easy to read and small enough to keep on hand in the kitchen. Learn the age old methods of making herbal tea, tinctures, ointments, oils and much more. Assemble a herbal first aid kit and prepare natural, chemical free products for health and home. Herbology at Home: Making Herbal Remedies is a convenient, easy-to-follow guide to preparing natural, chemical free herbal remedies. With a common sense approach to safety and working herbal health into a busy, modern lifestyle this small, value packed Herbology manual is a BIG investment in your family's natural health.

    Laurelynn G. Martin and Byron E. Martin show you how to successfully plant, grow, and harvest 47 varieties of tropical fruiting plants — in any climate! This straightforward, easy-to-use guide brings papaya, passionfruit, pepper, pineapples, and more out of the tropics and into your home. With plenty of gorgeous foliage, entrancing fragrances, and luscious fruits, local food has never been more exotic.

    Virtually everything you need to know about home canning is here: how to select, prepare, and can fruits, vegetables, poultry, red meats, and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to test jar seals, identify and handle spoiled canned foods, prepare foods for special diets, and much more. Also included are scores of simply written recipes that enable even beginners to prepare such taste-tempting dishes as smoked fish, turkey-tamale pie, chicken croquettes, Mexican tomato sauce, strawberry-rhubarb pie, chile con carne, apple butter, pickled sweet green tomatoes, and a peach-pineapple spread. Easy-to-follow directions make canning simple even for those who have never tried it. Nothing is assumed! Every step, every detail is carefully explained and has been thoroughly tested by government experts.

    The good news? Eating certain foods and avoiding others can be a highly effective way to diminish and manage inflammation. In The Anti-Inflammation Cookbook, professional cook and inflammation sufferer Amanda Haas joins forces with Dr. Bradly Jacobs to explain which foods are beneficial and why and to share 65 delicious, simple inflammation-busting recipes. Sometimes good food can be the best medicine.

    With The Complete Guide to Pressure Canning you will discover the ease of pressure canning, understand the science behind safe food preservation, and enjoy delicious recipes for stocking your kitchen and feeding your family.In the pages of this all-in-one pressure canning roadmap you’ll find: An overview of pressure canning basics that includes guidance for buying a pressure canner and pressure canning fundamentals More than 80 pressure canning recipes for: stocks, broths, soups, and stews; meats including wild game and fish; meals-in-a-jar; tomatoes and vegetables; beans and legumes; and more Pressure canning charts for safely canning vegetables and meats that include quantity, yield, jar size, processing time, and PSI gauge guidance A “First Batches” Chapter that includes two practice recipes for those new to pressure canning With The Complete Guide to Pressure Canning, readers of all skill levels will learn to successfully preserve and serve wholesome, nourishing foods that everyone will enjoy.

    But there’s one thing people keep asking for: more Atkins-friendly recipes. And that’s what The New Atkins for a New You Cookbook delivers—it’s the first cookbook to reflect the new Atkins program, featuring thirty-two pages of full-color photographs and hundreds of original low-carb recipes that are: QUICK: With prep time of thirty minutes or less SIMPLE: Most use ten or fewer ingredients ACCESSIBLE: Made primarily with ingredients found in supermarkets DELICIOUS: You’ll be amazed that low-carb food can be this fresh and tasty! Atkins is more than just a diet—it’s a healthy lifestyle that focuses on weight management from day one, ensuring that once you take the weight off, you’ll keep it off for good. And The New Atkins for a New You Cookbook features recipes with a broad range of carb counts, providing the perfect plan for a lifetime of healthy eating.

    Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. Deb thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about.You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos). And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins).Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook.

    Eliot Coleman introduces the surprising fact that most of the United States has more winter sunshine than the south of France. He shows how North American gardeners can successfully use that sun to raise a wide variety of traditional winter vegetables in backyard cold frames and plastic covered tunnel greenhouses without supplementary heat. Coleman expands upon his own experiences with new ideas learned on a winter-vegetable pilgrimage across the ocean to the acknowledged kingdom of vegetable cuisine, the southern part of France, which lies on the 44th parallel, the same latitude as his farm in Maine.This story of sunshine, weather patterns, old limitations and expectations, and new realities is delightfully innovative in the best gardening tradition. Four-Season Harvest will have you feasting on fresh produce from your garden all through the winter.To learn more about the possibility of a four-season farm, please visit Coleman's website www.fourseasonfarm.com.

    She didn't realize how much sugar was hidden in her diet, or how much it was affecting her well-being. When she learned that her sugar consumption could be the source of a lifetime of mood swings, fluctuating weight, sleep problems, and thyroid disease, she knew she had to make a change.What started as an experiment to eliminate sugar--both the obvious and the hidden kinds--soon became a way of life, and now Sarah shows you how you can quit sugar too:* follow a flexible and very doable 8-week plan* overcome cravings* make food you're excited to eat with these 108 recipes for detox meals, savory snacks, and sweet treats from Sarah Wilson and contributors including Gwyneth Paltrow, Curtis Stone, Dr. Robert Lustig (The Fat Chance Cookbook), Sarma Melngailis (Raw Food/ Real World), Joe "the Juicer" Cross, and Angela Liddon (Oh She Glows)I Quit Sugar makes it easy to kick the habit for good, lose weight, and feel better than ever before. When you are nourished with delicious meals and treats, you won't miss the sugar for an instant. "When I quit sugar I found wellness and the kind of energy and sparkle I had as a kid. I don't believe in diets or in making eating miserable. This plan and the recipes are designed for lasting wellness." -- Sarah Wilson

    Replete with all the high standards that have made Cooking Light a trusted favorite, this new edition provides over 58 beautifully photographed recipes with useful, easy-to-follow instruction.

    Compared to juicing and juice cleansing, which are both high in sugar and less satisfying than soup, souping combines the health benefits of whole foods and a wide array of soups (hot and cold) for a more satisfying and healthier way to cleanse and detoxify the body, lose weight, boost energy, and much more.Souping is a new cookbook that is packed with over 100 delicious and incredibly healthy soup recipes that can be eaten on the go, along with unique cleansing programs for losing weight, detoxifying the body, improving hair and skin, boosting immunity, boosting energy, and improving overall health. You will learn to make satisfying soups that use whole ingredients, and to follow programs that range from one to seven days, while never offering the same menu twice. The recipes include hot and cold soups, as well as soups that are savory, sweet, filling, energizing, refreshing, and calming. Each recipe is simple to make and includes step-by-step instructions for making and storing each soup, the nutritional breakdown, and an explanation of the health benefits of the key ingredients of each soup. Cleansing plans include day-by-day menus using a breakfast, lunch, and dinner format.

    Italians regard panini as fast food thanks to its easy preparation, which also accounts for its success in North America. Sales of panini makers have skyrocketed, with small appliance manufacturers releasing new models each year.Tiffany Collins provides great recipes that replicate the bistro experience and maximize the use of a home panini maker. Among the recipes for this vibrant, flavorful food are:Salami, prosciutto, mozzarella panini with roasted red peppers; Philly cheesesteak panini Bacon, spinach and hard-boiled egg panini; smoked salmon, red onion, cream cheese and caper panini Sweet Italian sausage, provolone and tomato sauce panini; hummus, red onion and Swiss cheese panini Pulled pork panini; Tuscan tuna and white bean panini; shrimp club panini Cuban panini; smores panini; sliced beef, caramelized onions and gorgonzola panini Smoked turkey, brie and Granny Smith apple panini; south of the border turkey panini with perfect guacamole. This Italian tradition can now be experienced at home and enjoyed by the whole family.

    So many people exercise and eat right, but those pounds refuse to budge and they have no idea why! Author Tosca Reno shares the slim-down secrets of fitness models and celebrities, teaching readers how to finally lose that last 10 pounds and keep it off for good. Bonus! 50 new Eat-Clean recipes!

    The food industry has bullishly taken notice. Gluten-free baking products, including cake mixes from Betty Crocker, King Arthur, Whole Foods, and others, have increased sevenfold on grocery shelves in recent years, and the number of other gluten-free products has grown as well—832 were introduced in 2008 alone.  And gluten-free options are on the menu of national restaurants like Boston Market, Chili’s, Ruby Tuesday, Outback Steakhouse, and others. Now comes even sweeter news for people looking to cut gluten from their diets: Anne Byrn shows how to transform gluten-free cake mixes into 76 rich, decadent, easy-to-make, impossible-to-resist desserts. Performing the magic that’s made her a bestselling baking author with over 33 million copies of her books in print, she doctors mixes with additions like almond extract, fresh berries, cocoa powder, grated coconut, cinnamon, lime zest, and more—naturally, all gluten-free ingredients—and voilà: Tres Leches Cake with Whipped Cream and Summer Berries, Almond Cream Cheese Pound Cake, Chocolate Cupcakes with Milk Chocolate Ganache, Caramel Melted Ice Cream Cake, Warm Tarte Tatin Apple Cake, plus brownies, bars, muffins, and cookies. Dessert is back on the menu.