Leonid Altshuler M.D., a board-certified psychiatrist, went through years of misdiagnosis and suffering before he discovered an innate connection between stress, diet and physical and mental illnesses. In this book Dr. Altshuler describes a unique method called the Art of Emptying the Brain that he was taught in Nepal where he lived in a monastery studying different meditation techniques taught by a Master.He was dealing with a lot of stress at that time in his personal and professional life and was eagger to find a treatment to relieve stress. But he was told from the beginning by the Master that he could not study any techniques because he was not ready.He said that if Dr. Altshuler started meditating right away without preparation then eventually, he  would cause a lot of emotional problems for himself.He said that Westerners have a restless mind and cannot just jump to practice meditation right away , they need to learn specific technique first to be able to empty their mind and only then begin meditation.He said that the preparation stage would be discharging unwanted emotions, memories and images  spontaneously and the task would be not to interfere in the process. Dr, Altshuler has been teaching this unique Nepalese technique to all his patients who are interested in studying meditation. He achieves excellent results utilizing this method in the treatment of  depression, anxiety and chronic insomnia.This book does not replace the advice of your medical practitioner, it is intended to support the work of your medical practitioner and to help you or a loved one to achieve good health.

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    Also known as vitamin water, it allows you to replace sodas, juice and other sugary beverages with healthy drinks that are just as delicious.In the fruit infused water handbook, you will find zero-calorie, low cholesterol recipes that boost your metabolism and help you lose weight. In addition, there are many recipes that help clean and cleanse the body of toxins. They are great in combination with liver detox programs and any detox diet. Also, if you have an interest in natural herbal remedies, this is a way to use herbs to your benefit in a simple way. Fruit Infused Water Can Replace Any Soda Here is a brief overview of what’s inside: 80 fruit in fused water recipes for weight loss and health 25 vitamin water recipes that boost your metabolism 25 fruit infused water recipes perfect for the gym and summer 30 fruit infused water recipes with detox properties that are perfect for detox cleanses, liver detox and more No sugars, low cholesterol, no calories, no alcohol Natural herbal remedies in the form of water Much more! As a health coach with a passion for fitness and nutrition, fruit infused water has accompanied me for a long time. Vitamin water is perfect for losing weight and getting nutritional contents at the same time. They also make a great counterpart to smoothies, not to mention how delicious they look. A glass pitcher filled with a mixture of water and fruits is an exotic thing to serve on parties and always gets a lot of attention. Would You Like To Know More? Get this book and join thousands of people that already use these vitamin water recipes to lose weight and live healthy lives. Today only, this book is on sale! Get it before the price goes back up to $4.99! Scroll to the top of the page and click the buy button to instantly download this book to your pc, mobile device or Kindle -----Tags: coconut oil,detox diet, detox cleanse, fatty liver, liver cleanse, 10 day detox diet, liver detox, fruit infused water, vitamin water

    In Dirty Vegan, Matt is set a challenge to create vegan food for certain groups of people with specific nutritional needs - a women's rugby team, OAPs, teenagers and emergency services (mountain rescue). He examines the science behind the ingredients, such as egg alternatives, and cooks 2-3 recipes per episode.In this television tie-in, Matt shows you just how easy and cheap it can be to go vegan and how the right nutrition can help you perform better in all aspects of life. Discover more than 80 cracking recipes for proper healthy vegan food - none of this Michelin Star sh*t - such as the Full vegan pile up, Squash & shroom momos with yuzu dip, Crispy bang-bang tofu, peanut & chilli stir-fry, Creamy peppercorn & mushroom pie and Maple, orange & chocolate baklava. Chapters include:1. Morning Kickstarters2. Quick Hits & Gobfuls3. Rabbit Food4. Belly Warmers5. Proper Main Munch6. The Main's Best Mate7. Sweet Stuff

    'The i Diet' combines simple, fresh ingredients for an easy way to shed pounds.

    If you've ever fantasized about feasting on Frank Sinatra's Barbecued Lamb, lunching on Lucille Ball's "Chinese-y Thing," diving ever-so-neatly into Joan Crawford's Poached Salmon, or wrapping your lips around Rock Hudson's cannoli – and really, who hasn't? – hold on to your oven mitts!     In The Dead Celebrity Cookbook: A Resurrection of Recipes by 150 Stars of Stage and Screen, Frank DeCaro—the flamboyantly funny Sirius XM radio personality best known for his six-and-a-half-year stint as the movie critic on The Daily Show with Jon Stewart—collects hundreds of recipes passed on from legendary stars of stage and screen, proving that before there were celebrity chefs, there were celebrities who fancied themselves chefs.   Their all-but-forgotten recipes—rescued from out-of-print cookbooks, musty biographies, vintage magazines, and dusty pamphlets—suggest a style of home entertaining ripe for reexamination if not revival, while reminding intrepid gourmands that, for better or worse, Hollywood doesn't make celebrities (or cooks) like it used to. Starring Elizabeth Taylor's Chicken with Avocado and MushroomsFarrah Fawcett's Sausage and PeppersLiberace's Sticky Buns Bette Davis's Red Flannel Hash Bea Arthur's Good Morning Mushroom Tomato Toast Dudley Moore's Crème BrûléeGypsy Rose Lee's Portuguese Fish ChowderJohn Ritter's Famous Fudge Andy Warhol's Ghoulish Goulash Vincent Price's Pepper SteakJohnny Cash's Old Iron Pot Family-Style Chili Vivian Vance's Chicken Kiev Sebastian Cabot's Avocado Surprise Lawrence Welk's Vegetable Croquettes Ann Miller's Cheese SouffléJerry Orbach's TrifleTotie Fields's Fruit MellowIrene Ryan's Tipsy Basingstoke Klaus Nomi's Key Lime TartRichard Deacon's Bitter and BoozeSonny Bono's Spaghetti with Fresh Tomato Sauce And many others from breakfast to dessert.

    As Todhunter describes it, Taillevent’s highly orchestrated kitchen is “less an atelier than a gun deck on a ship of war, a place of shouts and fire.”On the other side of the kitchen’s double doors, in the warm light of the nineteenth-century dining room, the American couple surrenders to the sensual pleasure of a beautifully wrought and meticulously served dinner—from the amuse-bouche (a warm cheese puff to “amuse the mouth”) and the crème de cresson soup, with its sunken treasure of lobster tomalley, to the crowning glory of the fantaisie. In the spirit of A.J. Liebling’s Between Meals, Todhunter layers mouthwatering descriptions of French dishes and their preparation with reflections on his American childhood (when food, like sex and money, was not to be discussed at the table), dips into culinary history and philosophy, and entertains with asides on everything from olive oil and chestnuts to the science of viniculture and the chemistry of chocolate. Between courses, Todhunter brings us back to the sanctum of the kitchen itself, where he has probing conversations with chef de cuisine Philippe Legendre and pastry chef Gilles Bajolle, both major figures in the French culinary pantheon, and their assistants. Through these great chefs and their impeccably trained brigade we gain a unique glimpse into the heart of French cuisine and the love of fine food. Is cooking more an art, a craft, or a science? Are great chefs born or made? Why are there so few women chefs in France? What is the greatest danger for a chef at the top of his game? How is a new dish developed? What is the future of haute cuisine in France and in the world at large? When we cook for others, for love or for money, what do we give of ourselves?As richly satisfying as the five-hour meal it describes, A Meal Observed is a delightful paean to the French and French cuisine, and to the universal love of the table. Bon appétit!

    For most people who take on the Paleo diet, their biggest concern is the question of "What will I eat?" Even when you understand which foods you can enjoy, and which foods you should avoid, the task of actually planning, shopping for, and cooking your meals can still be very confronting. To streamline this aspect of committing to eating Paleo, Bill and Hayley have created The 30 Day Guide to Paleo Cooking. In this book, Bill and Hayley guide you step-by-step through your first month of following the Paleo diet. They cover everything you need to know to have a basic understanding of why this way of eating is perfect for optimal health. We are all designed to be fit, healthy and happy people, and following the Paleo diet is a solid foundation for a happy, healthy life.For your first 30 days of eating Paleo, this book includes a complete meal plan broken down week by week. In each week, they provide a detailed schedule of the meals to make, shopping lists that go along with the meal plan, and recommended reading to expand your knowledge of this lifestyle beyond the basics.

    Years-long drought coupled with relentless dust storms wreaked havoc on the Great Plains region and forced the American people to dig deep within in order to persevere and survive.Droughts & Dreams contains intimate family stories from that generation. Many are first-hand accounts of people who not only survived, but who also did it well. Tucked inside these pages, you’ll find timeless survival lessons, tips and even favorite from-scratch recipes.The memoirs in this book are not dreary recollections of the disgruntled. Rather, they are honest tales of families rediscovering how to live simply, be self-reliant and appreciate what they had.Perhaps 80-year old Jack Bolkovak stated it best when he said, “The Depression was a tough time. But it was a great beginning to life. It taught us that life is not easy and to appreciate all that we have. We had food, clothing, shelter and a loving family. That was all we needed.” “Those who don’t know history are doomed to repeat it.”-Edmund Burke

    It is for anyone who has found themselves staring at the shelves in their local sandwich chain or their work canteen with a growling stomach and sinking feeling.The Little Book of Lunch has clever approaches to classics making them easy for transportation; meals that taste delicious at room temperature; quickly assembled dishes for when you barely have five minutes; recipes for when the cupboards are bare. It includes:-Wholesome and Healthy salads like tabouleh-Indulgent and Decadent Dining like grilled halloumi, vegetable and avocado couscous-Sandwiches for when you are chained to your desk like guacamole and tomato salsa on rye -Store-cupboard snacks like spicy lentil and coconut soup-Sweet treats to bribe colleagues like salted caramel brownies

    In Part-Time Paleo, nutritionist and New York Times bestselling author Leanne Ely helps remove those obstacles as she teaches you how to:Equip your kitchen for successStock your pantry, fridge, and freezer for quick and easy mealsSimplify your life with menu plans, grocery lists, and serving suggestionsHarness the magic of your slow cookerMake dozens of delicious gluten-and dairy-free recipesPart-Time Paleo makes going Paleo fun, easy, and delicious.

    After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

    Rather, it is an explanation of how Nicholson discovered what works for him and why we should all look at nutritional advice through a clear lens, not the warped prism of what has become conventional dietary advice. This is a surprising, often hilarious, and shocking journey of discovery.John Nicholson is author of We Ate All the Pies, which was longlisted for the William Hill Sports Book of the Year Prize.

    In the span of her early childhoodthrough adulthood, Esther takes you on a journey of unspeakable losses, survival,resilience and strong family bonds.For Esther, the youngest of fourteen siblings born into a conservative Mennonite Colony in the heart of South America, everyday life revolves around rules, routine and monotonous chores on a family farm without so much as electricity and running water. As she sees it, her childhood is normal and ordinary. That is until one catastrophic day when everything changes. Suddenly, eleven-year-old Esther must leave behind everything she’s ever known.This is the true, heartbreaking account of growing up in a Mennonite family and theharrowing events that eventually lead to her and her three youngest siblings’ dramatic escape to Canada. Everything Esther has ever known about her identity is left behind as she struggles to find a place for herself in a new country, a new culture, and a new language.

    Recipes range from the easiest of snacks and light meals that can be rustled up in minutes to quick and satisfying pasta and noodle dishes. Interesting twists and clever shortcuts, such as salmon fillets baked in parcels, make life as easy as possible for busy parents. For weekends and holidays, when there is a bit more time available, there are leisurely breakfast recipes and more involved cooking projects.