She cuts through the thicket of confusing—and often downright wrong—advice on nutrition and gives you easy-to-digest, bite-sized servings of real scientific information so you can discover which foods your body needs to heal and thrive. Since Joan wears two hats—as a psychologist and a cell biologist—you can trust her to psych out your inner saboteur, enabling you to make the changes you’ve been dreaming of. And as a busy woman who loves good food, she’ll teach you how to make simple, scrumptious, satisfying meals that you and your family will love whether you’re omnivores, vegans, or vegetarians. In this groundbreaking book, Joan will help you:Get up-to-date information on the nutrition revolutionMake friends with the plants that feed your gut bacteriaLose the weight and keep it offUnderstand how diet changes your genes and how your genes determine your best dietFill out a health symptom checklist and track the changes as your personalized PlantPlus Diet optimizes your metabolismKnow which tests to ask your doctor for and whyCreate a sleek and streamlined PlantPlus kitchenMake fabulous meals in minutes with simple recipes and meal plans

    Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef.Fans of Bourdain will find much to love in revisting this classic culinary and travel memoir.

    Well, you can drop the shovel and start digging into Fresh from the Garden Recipes to find a bounty of 120 dishes featuring fresh produce instead. This cookbook has a collection of 120 recipes full of fresh ideas for soups and salads, main dishes, desserts and more, all requiring for fresh ingredients straight from your garden, fruit tree or berry patch. Even if you don’t have a green thumb, all you need to do is visit your local farmers markets and supermarket for a supply of fresh produce throughout the year. You will then be able to turn to the pages of this cookbook regardless of the season! But before you find you find your produce, turn to the “Guide to Vegetables” at the beginning of the book. There you will find all the tips and tricks for picking (or buying), storing, preparing, and cooking the fresh ingredients featured in this cookbook. With Fresh from the Garden Recipes in your cookbook collection, you will soon be harvesting a bounty of compliments and praises from your family and friends.

    Though the subject is so familiar to us all, her approach is totally original, just as it was in her award-winning Roasting: A Simple Art and Microwave Gourmet. In a wonderfully diverse collection of nearly three hundred recipes from all over the world--some traditional, some newly minted, many so simple they require no cooking at all, each of them very much a part of our spiritual and emotional lives--she offers up a lifetime worth of pleasure:icy soups for steamy days (ceviche soup with ginger) and hot soups for cold days (winter duck soup)rustic potages (great green soup) and elegant consommes (beef madrilene)simple soups to start (Moroccan tomato) and complex soups that make a meal (beef short ribs in a pot)fifteen-minute specials (mussels and tomato soup) and those that simmer all day (pot-au-feu)a magical garlic broth, among other vegetable broths and bases, gives vegetarians hundreds of recipes to enjoy As always, Barbara's intelligence and talent for innovation have resulted in a vast body of ideas to make your life in the kitchen easy and interesting. Nearly thirty stocks are offered, as well as dozens of ways to use seasonal produce to cook and freeze soup bases for year-round fresh taste. You'll find cooking times for everything from dumplings and piroshki to noodles and pasta, simmering times for every possible cut of meat, and yields and blanching times for dozens of vegetables. There are easy-to-follow charts to answer every cooking question.And then there's Barbara's "memory pieces." Woven through the recipes, they form a book within a book, one family's personal and culinary history. They're fascinating and warming and enriching on their own. They also remind us why soup is a vital part of our lives. And why Barbara Kafka is a vital part of our cooking experience.

    With 90 meals, each fully photographed showing the portion sizes for vegetables, protein, and starches (plus extras), eating healthy is easy: just fill your plate!

    The problem is that when we are just beginning something fresh or trying to get into a routine that we are not used to, we may find ourselves running out of willpower. Most of us want to achieve great things in life, but fail because of the lack of willpower. Willpower drains so fast due to the amount of mental energy involved to begin something new. However, when you have a personal guide that takes you through all you need to do, step by step, and doubles as your reference source, you becomes less likely to experience the drain. You are better able to create life-changing habits that demand less energy from your brain and less effort and time to maintain. What you will learn: Expression of Gratitude Meditating Working out Goal writting Vision board gazing To do list Daily questionnaire etc..

       Kombucha is lauded worldwide by healers, athletes, yogis, and other health-conscious souls, and is now going mainstream. Kombucha, a fermented tea beverage, has many cleansing, healing, and detoxifying effects.   Eric and Jessica Childs, founders of Kombucha Brooklyn and experts on the wonders of kombucha, share their knowledge in this complete guide to kombucha. In addition to the science and culture of ‘buch, Kombucha! includes recipes and reveals inventive uses for the beverage in cooking, cocktails, and beauty products, tapping the benefits of probiotics for radiant rejuvenation.

    With classic as well as creative options, such as chicken & waffles, waffle sandwiches, and waffle sundaes, this new, beautifully designed and deliciously photographed title proves that waffles aren’t just for breakfast anymore.Who can resist the aroma of freshly baked waffles in the morning? Watching with anticipation as thick pats of butter melt into the indentations, before pouring sticky-sweet maple syrup over the top? Or the moment your fork sinks into a stack of waffles, dripping with goodness, and you taste the first bite? With this book, you can re-create these delicious moments and dozens more. Breakfast isn’t the only time to make good use of your waffle iron. With the recipes to prove it, this book shows just how easy it is to serve waffles for brunch, lunch, dinner—even dessert. Savory waffle sandwiches for a midday meal are a unique spin on classics like PB&J and BLTs. Or, try waffles studded with cheese and spinach or sweet corn and roasted red peppers for dinner. And for dessert, satisfy your sweet tooth with decadent chocolate or fruit-filled waffles topped with scoops of ice cream, toasted nuts, and more. The possibilities are endless. Each recipe includes easy instructions for standard or Belgian waffle makers; some can even be made in a stove top Hong Kong–style waffle maker with delicious results. Filled with tempting full-color photography and lots of batters and toppings to mix and match, you’ll have plenty of inspiration for every occasion.

    Hasey was the first American citizen to shed his blood to free France from the oppression of the Nazi Regime. For his actions he became the first American to receive France’s highest World War II honor and become a Companion of the Ordre de la Libération. But why was Hasey fighting for France and why was he spilling his blood for the cause of the French people? John F. Hasey’s remarkable memoir Yankee Figher is a brilliant account of his life in Europe in the late 1930s and through the beginning of the Second World War. Yet, Hasey’s first taste of conflict was not during that terrible global war, as in 1939 he joined the Iroquois Ambulance Corps, with other young Americans, to assist the Finns during the Russo-Finnish War. When Hitler’s forces launched their attacks upon Western Europe Hasey immediately signed up with De Gaulle’s Free French Forces and headed to the Middle East to fight for France. The value of his contribution to France’s war effort can be demonstrated in these comments from his citations: “He has the qualities of a man, of a soldier, and of a leader. He has won a place in the hearts of his comrades. Loved and respected by them, as well as by his leaders, Lieutenant John Hasey is the perfect type of foreigner, for whom the love of France is not vain words.” “In the Battle of the Enghiahat … his Captain and First Lieutenant being wounded, he remained the only officer valid. His absolute indifference to danger inspired and galvanized his men.” “During the siege of Massawa, he led his platoon with magnificent bravery in an assault upon enemy positions, which he captured along with a large number of prisoners.” This book is essential reading for anyone interested in the fascinating story of one man’s fight to preserve freedom in the early years of the Second World War and the much less well known Russo-Finnish War. “A young American reports on his part, as ambulance man and then as a fighter for de Gaulle, in the campaigns of Finland, Ethiopia and Syria. An unpretentious yet revealing book.” Foreign Affairs After the events of Yankee Fighter: The Story of an American in the Free French Foreign Legion John F. Hasey worked as a liaison between de Gaulle and Eisenhower. In August 1943, he became an aide-de-camp on the staff of General Marie Pierre Koenig, and remained with Koenig during his term as military Governor of Paris, August 1944. After the war he worked for the CIA and passed away in 2005. Joseph F. Dinneen was co-author of the book and worked as a journalist for the Boston Globe, he passed away in 1964. Yankee Fighter: The Story of an American in the Free French Foreign Legion was first published in 1942.

    Her symptoms were sometimes so severe that she couldn't leave the house or had to take taxis to work to avoid large crowds, which terrified her. She tried everything she could to heal--from traditional treatments such as medication and psychiatry, to alternative therapies such as tapping and NLP, even studying psychology and training as a coach--but nothing helped.Then she realized that she was looking for the solution to anxiety in the wrong places--and discovered a new way of looking at anxiety that changed her life. Nicola is now anxiety-free and has written A Little Peace of Mind to share what she has learned with others.In this book, Nicola shares simple yet logical steps to help you stop trying to control your thinking, understand the nature of your thoughts and change your response to circumstances. Written with compassion and understanding, this book is a companion for anyone who is suffering from anxiety, panic attacks and stress.

    Fully updated, this new edition includes information on the newest Food Pyramid Guide, sample servings for young children, organic baby food options, when to introduce new solids and which to try first, vegetarian baby food options, handling and storing baby food, safe uses of microwaves, the latest equipment for making baby food at home, foods likely to cause allergies and how long to delay introduction of these foods. More than just a cookbook, Feed Me I'm Yours provides time-saving, trouble-saving, and money-saving tips. It also contains entertaining "edible craft" activities for celebrating birthdays, the seasons and major holidays.

    Over the years, we’ve featured tens of thousands of recipes in our magazines and websites. But what makes this book so special is that it features not just great recipes. Not just award-winning recipes. These are our best-loved recipes: The ones that conjure up heavenly aromas, that bring you back to Sunday dinner tables, summer picnics and holiday parties, that call vividly to mind the special cooks who made them. The ones that make you close your eyes, smile and say, “Mmmmm!”They’re all here—cook-off winners and bake-sale favorites, must-have comfort foods and secret family recipes, regional specialties packed with flavor and style. This collection contains 1,485 of the most requested, most beloved dishes, all submitted by Taste of Home readers. Recipes for all occasions are included from Blueberry Cheesecake Flapjacks to Caramel Apple Bread Pudding, mouthwatering main dishes from Creamy Seafood-Stuffed Shells to Chicken with Rosemary Butter Sauce, and delicious dessert recipes from Magnolia Dream Cheesecake to Chocolate Ganache Tarts.Here’s what else is included: ·        Top 100 favorites recipes·        Prep/Cook Times·        Recipe comments from our web community·        Everyday ingredients·        Easy-to-follow directions·        How-to photos·        Cooking tips·        26 chapters·        20 photo sections with 400 full-color photos The most cherished magazine features are included: Mom Made it Best, Our Favorite Contributor’s Meals, Mealtime Express, Cooking for One or Two, Grand-Prize Winners and Potluck Picks. Besides special features, the remaining chapters cover everything from appetizers and beverages to entrees and sides and breads and desserts.   Recipe Chapter TitlesAppetizersBeefBeveragesBreadsBreakfast & BrunchCakesCandiesCelebrations & HolidaysCondiments & SaucesCookies & BarsCooking for One or TwoDessertsGrand-Prize WinnersMealtime ExpressMom Made it BestOur Favorite Contributors’ MealPasta, Grains & RicePies & TartsPork & LambPotluck PicksPoultrySaladsSandwiches & PizzaSeafoodSidesSoups