But the Standard American Diet (yes, it’s SAD) got to me as it gets to almost everyone in this country.”Six years ago, an overweight, pre-diabetic Mark Bittman faced a medical directive: adopt a vegan diet or go on medication. He was no fan of a lifelong regimen of pills, but as a food writer he lived—and worked—to eat. So neither choice was appealing. His solution was a deal with himself. He would become a “flexitarian.” He adopted a diet heavy in vegetables, fruits, and grains by following a healthy vegan diet (no meat, dairy, or processed foods) all day. After 6:00 p.m. he’d eat however he wanted, though mostly in moderation. Beyond that, his plan involved no gimmicks, scales, calorie counting, or point systems. And there were no so-called forbidden foods—he ate mostly home-cooked meals that were as varied and satisfying as they were delicious, but he dealt with the realities of the office and travel and life on the run as best he could. He called this plan Vegan Before 6:00 (VB6 for short), and the results were swift and impressive. Best of all, they proved to be lasting and sustainable over the long haul. Bittman lost 35 pounds and saw all of his blood numbers move in the right direction. Using extensive scientific evidence to support his plan, the acclaimed cookbook author and food policy columnist shows why his VB6 approach succeeds when so many other regimens not only fail, but can actually lead to unwanted weight gain. He then provides all the necessary tools for making the switch to a flexitarian diet: lists for stocking the pantry, strategies for eating away from home in a variety of situations, pointers for making cooking on a daily basis both convenient and enjoyable, and a complete 28-day eating plan showing VB6 in action. Finally, Bittman provides more than 60 recipes for vegan breakfasts, lunches, and snacks, as well as non-vegan dinners that embrace the spirit of a vegetable- and grain-forward diet. If you’re one of the millions who have thought of trying a vegan diet but fear it’s too monotonous or unfamiliar, or simply don’t want to give up the foods you love to eat, VB6 will introduce a new, flexible, and quite simply better way of eating you can really live with . . . for life.

    This collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.

    She 's routinely taken to be at least twenty years younger than her age. Live Raw offers 120 recipes sprinkled with must-have advice, including such topics as: Detoxifying So Gravity Won t Get You Down: A detoxifying program to rid your body of dangerous toxins drop weight in the process and experience an abundance of energy. What You Need to Eat Every Day, and Why: An easy-to-read chart of the foods your body needs daily, what vitamins they contain, and what part of the body they compliment and nourish. Delicious Raw Food Recipes That Won t Scare Off Non- Vegetarians: Stuffed Portobello Mushrooms with Basil Pesto, Pomodoro Lasagna, Lemony Cheesecake, and more. Learn how to feel better and look better with Mimi Kirk in this engaging, one-of-a-kind guide.

    This book puts the reader in the pilot's seat for a "day at the office" unlike any other. It recounts the tragic 1966 mid-air collision with the XB-70; describes flights of the lifting body and YF-12 blackbird, and details work with the Apollo Lunar Landing Research Vehicle.The Smell of Kerosene tells the dramatic story of a NASA research pilot who logged over 11,000 flight hours in more than 125 types of aircraft. Donald Mallick gives the reader fascinating firsthand descriptions of his early naval flight training, carrier operations, and his research flying career with NASA and its predecessor agency, the National Advisory Committee for Aeronautics (NACA).Mallick joined the NACA as a research pilot at the Langley Memorial Aeronautical Laboratory at Hampton, Virginia, where he flew modified helicopters and jets, and witnessed the NACA's evolution into the National Aeronautics and Space Administration.After transferring to the NASA Flight Research Center (now NASA Dryden Flight Research Center) at Edwards, California, he became involved with projects that further pushed the boundaries of aerospace technology. These included the giant delta-winged XB-70 supersonic research airplane, the wingless M2-F1 lifting body vehicle, and the triple-sonic YF-12 Blackbird. Mallick also test flew the Lunar Landing Research Vehicle (LLRV) and helped develop techniques used in training astronauts to land on the Moon.Excerpt: " I was onboard an airliner, on 28 January 1986, when I heard the news that the Space Shuttle Challenger had exploded 73 seconds after launch that morning. Even knowing the complexity and risk involved in Shuttle operations, I was shocked by the news. The shuttle commander, Dick Scobee, had been an Air Force test pilot at Edwards and flown a number of research missions at NASA Dryden. I grieved for all the crew, but especially Dick, who I knew best. I can still recall his broad grin when he visited the Dryden pilot's office following the announcement of his selection as an astronaut. He showed great pride in his selection, and I congratulated him heartily. The results of the accident review board were hard to accept. The commission that investigated the accident blamed the Shuttle loss on poor management decisions. Challenger had been launched against the recommendations of knowledgeable technical personnel who insisted that low temperatures that day increased the chance of hot gas leakage around the seals of the solid rocket boosters. The commission found that the decision making process leading to the launch was flawed and that launch temperature constraints were waived at the expense of flight safety. It was a black day for NASA. I could sense a change in people's attitude concerning the space program. After the Challenger accident report was released, the public's pride in and respect for NASA diminished. At Dryden, we had always striven not to allow the desire to "get a flight off" to interfere with good judgment on flight safety. It was a cardinal rule. There were occasions when visiting Headquarters personnel and other VIPs were on hand to witness a test flight and we had to cancel the event due to some technical problem. We forced ourselves to avoid the desire to "press on" just to meet a schedule or impress a visiting VIP."

    In this first-ever chronicling of that revolutionary tour from the inside, author Ivor Davis serves up the stories behind the stories as only an insider can.In the rowdy and riotous recollections of THE BEATLES AND ME ON TOUR, Ivor Davis, then a reporter for the London Daily Express, shares his unrestricted access to the Liverpool lads as a member of the Beatles entourage. From inside the band’s hotel suites to the concert arenas to the private jets, the madness and magic plays out through Davis’ personal accounts of hanging with the Beatles for thirty-four jam-packed days.Go behind the scenes for all-night Monopoly games with John Lennon, witness the Beatles’ legendary living-room jam with Elvis, and be there the night Bob Dylan introduces the band to pot. Roll up for this definitive account of the legendary band at a critical moment in the history of rock ’n’ roll.

    Jason Vale has designed a healthy and effective diet and exercise programme to reshape your body in just one week, but with lasting results.

    The Love & Lemons Cookbook features more than one hundred simple recipes that help you turn your farmers market finds into delicious meals.    The beloved Love & Lemons blog has attracted buzz from everyone from bestselling author Heidi Swanson to Saveur Magazine, who awarded the blog Best Cooking Blog of 2014.    Organized by ingredient, The Love & Lemons Cookbook teaches readers how to make beautiful food with what’s on hand, whether it’s a bunch of rainbow-colored heirloom carrots from the farmers market or a four-pound cauliflower that just shows up in a CSA box. The book also features resources to show readers how to stock their pantry, gluten-free and vegan options for many of the recipes, as well as ideas on mixing and matching ingredients, so that readers always have something new to try.Stunningly designed and efficiently organized, The Love & Lemons Cookbook is a resource that you will use again and again.

    In April 2003 Patt Levine underwent "Lap-Band" gastric surgery, one of the primary bariatric surgeries being widely practiced today. As a lifelong foodie, she was expecting the worst when her surgeon's nutritionist handed her dietary guidelines to follow post-surgery, and she was right. With her decades of cooking skills, she immediately set out to devise low-fat dishes that would be just as delicious pureed and chopped as they would be served whole. As an added problem, she wanted to cook for her husband at the same time. This first-ever cookbook for the hundreds of thousands who are lining up for bariatric bypass surgery is proof that it can be done. With collaborator Michele Bontempo-Saray, the author has created 125 recipes that contain no added sugar, are very low in fat, and get their carbohydrates almost exclusively from fruits and vegetables. Each recipe includes specific guidelines for preparation of the dish for every stage of the eating programs for Lap-Band, gastric bypass, and Biliopancreatric Diversion Duodenal Switch (BPD-DS) patients, as well as suggestions for sharing meals with those who have not gone through gastric surgery. Creative recipes cover every meal and food-breakfast and brunch, soups, vegetables, main courses, and sweet indulgences.

    That's where Kyndra Holley comes in. She is the mastermind behind the blog Peace, Love and Low Carb, and has melded the best of both worlds: a time-tested low carb approach with healthy, whole-food Primal ingredients.Following the Primal template, Kyndra cuts out grains and gluten and emphasizes whole, unprocessed, "real" foods. A lifelong foodie with personal experience losing weight on the low-carb diet, Kyndra brings you mouthwatering comfort food recipes such as Caramelized Onion and Prosciutto "Mac" and Cheese, Italian Meatballs with Tomato Cream Sauce, Chili Dogs, Eggplant Lasagna and more.After all, who says dieting has to be about sacrifice? You'll feel fuller, radiant and satisfied thanks to these healthy, nutrient-dense low-carb meals.Foreword by Jimmy Moore.

    Free radical-fighting blueberries, nutrient-rich kale, or protein-packed spinach--every fruit and vegetable you can think of pairs up in this juice bible for devoted followers of the juice craze that's sweeping the nation. A passionate green juicer for over five years, author Farnoosh Brock shares her knowledge, discoveries, best tips, and lessons learned from her years of green juicing! She gives you the good, the bad, and the ugly so you can make smart and informed decisions as you learn how to heal your body and return it to harmony using healthy plants from your farmer's market, garden, or produce aisle.Brand new to juicing and want to know why you should bother? Don't know the unique benefits of juicing over eating raw foods or making raw green smoothies?Uncertain how your body will react to green juicing with a sensitive stomach? Wondering how to stay motivated after the initial excitement wears off? Farnoosh talks you through all of those situations, and gives you tips on how to manage each as you move forward in this journey. She also includes nutritional information and details on the benefits of juicing for life! Whatever your fitness regimen, health goals, or daily routine--this is a comprehensive resource discussing every aspect of the wonderful world of juicing!