Foodist is a new approach to healthy eating that focuses on what you like to eat, rather than what you should or shouldn’t eat, while teaching you how to make good decisions, backed up by an understanding of what it means to live a healthy lifestyle.Foodist: Using Real Food and Real Science to Lose Weight Without Dieting is filled with tips on food shopping, food prep, cooking, and how to pick the right restaurants and make smart menu choices.

    Honor the spirit of this hallowed harvest holiday with:Halloween magick: Prosperity Pumpkin Spell, Corn Husk Dolly, Solitary Harvest Moon Ritual Magickal goodies: Candied Love Apples, Witches' Brew, Sugar Snakes in Graveyard Dust Halloween myths and superstitions: Black cats, scarecrows, pitchforks, witches, ghosts, and haints Divination: Circle of Ashes and Stones, Magick Mirrors, Apple, Pumpkin Seed, and Water Divination Rituals to Honor the Dead: The Dumb Supper, Samhain Fire, Soul Lights, Spirit Rattles and Spirit Bowls

    This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!). “This is the one go-to resource for all things kombucha.” — Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s Bizarre Foods

    This empowering book presents  the insights and techniques of ACT (Acceptance and Commitment Therapy) a revolutionary new psychotherapy based on cutting-edge research in behavioral psychology. By clarifying your values and developing mindfulness (a technique for living fully in the present moment), ACT helps you escape the happiness trap and find true satisfaction in life.     The techniques presented in The Happiness Trap will help readers to:    • Reduce stress and worry    • Handle painful feelings and thoughts more effectively    • Break self-defeating habits    • Overcome insecurity and self-doubt    • Create a rich, full, and meaningful life

    Inspired by their viral hit article on Grub Street—one of New York magazine’s most popular and most-shared articles—Bittman and Katz share their clear, no-nonsense perspective on food and diet, answering questions covering everything from basic nutrients to superfoods to fad diets. Topics include dietary patterns (Just what should humans eat?); grains (Aren’t these just “carbs”? Do I need to avoid gluten?); meat and dairy (Does grass-fed matter?); alcohol (Is drinking wine actually good for me?); and more. Throughout, Bittman and Katz filter the science of diet and nutrition through a lens of common sense, delivering straightforward advice with a healthy dose of wit.

    An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.

    Sacred, almost mystical qualities have often been associated with their long history of curative and ritualistic practices. Today, as a wider variety becomes more accessible, and their properties receive more attention, we can benefit from a fuller understanding of the power of herbs.Herbarium explores the histories, associations, and uses of 100 herbs, as well as providing ideas for how each herb can be used to improve both food and well-being. Each entry features a specially commissioned illustration with texts that include the botanical name, place of origin, varieties, and areas where the herb is most commonly grown. The essence of each herb is explored in a brief history peppered with interesting anecdotes, complemented by suggestions of classic combinations and helpful tips for gardeners. A reference section includes advice on how to grow and keep herbs, herb-food pairings, and using herbs for health and beauty treatments.A contemporary reboot of the traditional herbarium, this book will expand readers’ knowledge, improve culinary skills, and enhance their appreciation of the incredible world of tastes offered by herbs.

    Updated with the latest biointensive tips and techniques, this is an essential reference for gardeners of all skill levels seeking to grow some or all of their own food.

    And while this message may not seem stunningly original or fresh, Tolle's clear writing, supportive voice and enthusiasm make this an excellent manual for anyone who's ever wondered what exactly "living in the now" means. Foremost, Tolle is a world-class teacher, able to explain complicated concepts in concrete language. More importantly, within a chapter of reading this book, readers are already holding the world in a different container--more conscious of how thoughts and emotions get in the way of their ability to live in genuine peace and happiness.Tolle packs a lot of information and inspirational ideas into The Power of Now. (Topics include the source of Chi, enlightened relationships, creative use of the mind, impermanence and the cycle of life.) Thankfully, he's added markers that symbolise "break time". This is when readers should close the book and mull over what they just read. As a result, The Power of Now reads like the highly acclaimed A Course in Miracles--a spiritual guidebook that has the potential to inspire just as many study groups and change just as many lives for the better. --Gail Hudson

    Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and otherreactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This