With recipes for 100 traditional Mexican dishes (but through a Californialens) from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--includingmany recipes from the author's hometown of Veracruz--this beautifullyphotographed cookbook brings the warmth of Mexican cooking into the kitchensof home cooks. The book includes fundamental techniques of Mexican cuisine,insights into Mexican food and culture, and favorite recipes from Nopalito.

    They are also gluten-free and "SOS-free" (made with no added salt, oil, or sugar). These are dishes that most of us have been eating all of our lives--they've just been given a makeover! Although Cathy emphasizes whole foods instead of overly processed foods, flavor is not sacrificed: her recipes simply call for more healthful sources of sodium (salt), richness (fat), and sweetness (sugar). This is not a complicated gourmet cookbook to be admired on the bookshelf, but rather a "let's make really good food so we can feel and look really good" cookbook filled with recipes you will make on a regular basis, like: potato salad, pesto pasta, minestrone soup, ranch dressing, and carrot cake. Cathy Fisher is the creator of the recipe blog StraightUpFood.com, and teaches cooking classes at TrueNorth Health Center and the McDougall Program, both located in Santa Rosa, California. Cathy has thrived on a plant-based diet since 1999.

    Travell & Simons' Myofascial Pain and Dysfunction: The Trigger Point Manual.

    It transformed her life, her body, her relationships and her health.High-sugar diets are often the reason for feeling lacklustre. But it's tough to give up the sweet stuff. Sugar is so entwined with our emotional happiness; sweet things are rewards, pick-me-ups and tokens of celebration. Nicole shines a light on why life minus the sugar can be so much sweeter.Part guide and part memoir, Nicole shares her journey from the up-and-down life of a sugar bon viveur to a slimmer, healthier woman in control and full of energy. Learn how she did it, why it's worth it, what to kick and what to keep - with recipes, expert advice and Nicole's own un-sugarcoated story of going cold sweet turkey.A life of sweet nothing is a life well lived.

    You also get tips on eating properly post-op and preparing appetizing meals, as well as easing back into your day-to-day life. Discover how to * Evaluate your surgical options * Understand the risks * Prepare for surgery * Handle post-op challenges * Find sources of support

    The "Cooking Light 5-Ingredient 15-Minute Cookbook" meets those needs and delivers-with big flavor "and" nutritious dishes. And instead of just giving you recipes, we're giving you meals-94 in all! Each meal features a main-dish recipe and either a short recipe to go with it or suggestions for commercial side items. Plus there's a photograph of every meal! Grocery Shopping SolutionsWith each meal plan, you get a grocery list of everything you need to complete the meal. Stock up on the ingredients from the Stress-Free Grocery List, and you can make one-third of the recipes in this book. No WorriesThe nutrient analysis with every recipe gives you values for calories, fat, protein, carbohydrate, fiber, cholesterol, and sodium. You can use the exchange values to fit the recipes into your meal plan.All This with Only 5 Ingredients?You'll be surprised at all the recipes you can make using only 5 ingredients: Chicken Alfredo Pasta, Deep-Dish Pizza Casserole, Speedy Chicken Cacciatore, Teriyaki Roast Chicken, Barbecue Pork Chops ...just to name a few.Avoid the Rush HourWhen you have only 15 minutes to get dinner on the table, try these recipes: Cajun-Style Swordfish, Fresh Tomato Pizza, Ground Beef Stroganoff, Chili Bacon Burgers, Teriyaki-Ginger Pork Tenderloin, Zesty Fettuccine and Shrimp.Added ValueCreate 5 different desserts or salads from different combinations of the same 5 ingredients. Start with easy-to-make recipes in the Mix & Match chapter like Three-Bean Salad, Tex-Mex Salad, StrawberryShortcakes, and Brownie Sundaes.Slow Down to Speed UpLearn how to let a slow cooker do the work for you. All with 5 ingredients or less, these recipes are worth coming home to: Chili Grande, Chicken Pepper Pot, Italian Pot Roast, Glazed Turkey.

      Did you know that daisies infused in oil could reduce bruises? That roses can relieve grieving and anxiety? Or that elderflower cordial can bring down a temperature? Handmade Apothecary is a fount of fascinating information about herbs and how each one works to improve your health and well-being. There’s an introduction to each of the body’s systems, from nervous to respiratory; advice on which herbs work best as treatments, and plenty of tips and time-tested recipes for vinegars, balms, oils, tinctures, creams, lotions, and syrups—so you can easily create your own herbal health kit.

    Now, Yolanda brings her friendly, offbeat charm and caking expertise to this colorful cakebook filled with imaginative cakes to make at home.How to Cake It: A Cakebook includes directions for making twenty-one jaw-dropping cakes that are gorgeous and delicious, including a few fan favorites with a fresh twist, and mind-blowing new creations. Yolanda shares her coveted recipes and pro tips, taking you step-by-step from easy, kid-friendly cakes (no carving necessary and simple fondant work) to more difficult designs (minimal carving and fondant detail) to aspirational cakes (carving, painting and gum-paste work).Whatever the celebration, Yolanda has the perfect creation, including her never before seen Candy Apple Cake, Party Hat, Rainbow Grilled Cheese Cake, Toy Bulldozer Cake and even a Golden Pyramid Cake, which features a secret treasure chamber!Written in her inspiring, encouraging voice and filled with clear, easy-to-follow instructions and vibrant photos, How to Cake It: A Cakebook will turn beginners into confident cake creators, and confident bakers into caking superstars!

    All you need is the know-how.               That’s where Emma Christensen comes in, distilling a wide variety of projects—from mead to kefir to sake—to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it’s easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals.               Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey–Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.

    Center stage are carefully spelled-out recipes flanked by Julia's and Jacques's comments--the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.So sharpen your knives and join in the fun as you learn to make:- Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country p�t�- Soups: from New England chicken chowder and onion soup gratin�e to Mediterranean seafood stew and that creamy essence of mussels, billi-bi- Eggs: omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for souffl�s - Salads and Sandwiches: basic green and near-Ni�oise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat - Potatoes: baked, mashed, hash-browned, scalloped, souffl�d, and French-fried - Vegetables: the favorites from artichokes to tomatoes, blanched, steamed, saut�ed, braised, glazed, and gratin�ed - Fish: familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meuni�re and the essentials of lobster cookery - Poultry: the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck - Meat: the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb - Desserts: cr�me caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings - And much, much more . . .Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.

    From a front-yard farm to a chile lover's plot, growers of every stripe will find inventive designs for growing food in any space.

    It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper."The Lost Art of Real Cooking" heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and Rosanna Nafziger arm you with the knowledge and skills that let you connect on a deeper level with what goes into your body.Ken and Rosanna celebrate the patience it takes to make your own sauerkraut and pickles. They divulge the mysteries of capturing wild sourdoughs and culturing butter, the beauty of rendering lard, making cheese, and brewing beer, all without the fancy toys that take away from the adventure of truly "experiencing" your food.These foods were once made by the family, in the home, rather than a factory. And they can still be made in the smallest kitchens without expensive equipment, capturing flavors that speak of place and personality. What you won't find here is a collection of rigid rules for the perfect meal. Ken and Rosanna offer a wealth of recipes, history, and techniques that start with the basics and evolve into dishes that are entirely your own.

    But I am more thankful for the hours of absorbing interest spent in the study of his portraiture as given in the Gospels. I know of nothing that makes so pleasant a respite from the pressure of life's fret and strain, as to bathe mind and spirit in the translucent waters of Scripture biography. As the clasp between the Old Testament and the New - the close of the one and the beginning of the other; as among the greatest of those born of women; as the porter who opened the door to the True Shepherd; as the fearless rebuker of royal and shameless sin - the Baptist must ever compel the homage and admiration of mankind. In many respects, such a life cannot be repeated. But the spirit of humility and courage; of devotion to God, and uncompromising loyalty to truth, which was so conspicuous in him, may animate us. We, also, may be filled with the spirit and power of Elijah, as he was; and may point, with lip and life, to the Saviour of the world, crying, "Behold the Lamb of God."

    Her Mom 100 Cookbook was named one of the Five Best Weeknight Cookbooks of the past 25 years by Cooking Light and earned praise from chefs like Ina Garten (“I love the recipes!”) and Bobby Flay (“Perfect . . . to help moms everywhere get delicious meals on the table.”). Now Katie turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook. Expanding on one of the most popular features of the first cookbook, her ingenious “Fork in the Road” recipe solution, which makes it so easy to turn one dish into two or more, Katie shows you how Asian Spareribs can start mild and sweet for less adventurous eaters—and then, in no time, become a zesty second version for spice lovers. She shakes up the usual chicken for dinner with Chicken Tikka Masala-ish—and feeds vegetarians, too, by offering a fork where cauliflower is used in place of the chicken. Fettuccine with Shrimp and Asparagus is a blueprint for seven other easy mix-and-match pasta dinner combinations. Crostini for breakfast—truly an aha! idea—can go sweet or savory, pleasing both types of morning eaters. Have all the ingredients on hand? Make the insanely delicious Chocolate Carrot Cake. Missing chocolate? Don’t run out to the store—the basic Carrot Cake is just as satisfying. Katie’s voice is funny and wry, and completely reassuring. Stunning full-color photographs show every dish. The result: no more cranky eaters, no more dinner table strife, no more unsure or stressed-out cook.

    See tips, techniques and recipes galore to help you make the perfect pie. Have you always had trouble making a perfect crust? Find advice from the experts right here! Never make an "ok" pie crust ever again. You'll see recipes for fruit pies, cream and custard pies, and other pies such as pink lemonade pie and strawberry rhubarb pie. Get over 30 pages of nothing but helpful tips, techniques and recipes to make the perfect pie.