Health and wholefood cookery / healthy eating Books

Book Synopsis100 delicious healthy recipes featuring Joe Wicks (aka The Body Coach) and your favourite high street restaurants, from Nando''s to Pizza Express. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Student Beans are back! Packed with even more delicious, nourishing and low-cost recipes THE HEALTHY STUDENT COOKBOOK is the bible for students who want to eat well. This time Student Beans have teamed up with the UK''s leading high street restaurants, from PizzaExpress to Wahaca, to bring you a bonus chapter on the all-time favourite student-friendly dishes with a healthy twist. There are also exclusive recipes from fitness sensation The Body Coach Joe Wicks who has specially devised the perfect meals for busy, energetic students.* Save money and keep to your weekly budget!* Impress your friends with your newfound culinary skills* Learn how to cook all your favourite dishes from top high

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Book SynopsisThe right foods for health, the right diet for your body, the right recipes for your lifestyle. The ultimate guide to healing foods with advice and essential information on food allergies, diabetes, cancer prevention, arthritis and heart disease.

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Book SynopsisHydrating, nourishing and versatile, coconut water is the ultimate health-boosting drink and superfood ingredient-this new book explores the nutritional benefits of coconut products and how to use them in your cooking.

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Book SynopsisCreate low-fat versions of classic recipes from soups and antipasta to all kinds of pasta sauces.

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Book SynopsisAchieve gut health naturally with fermented foods, probiotics and prebiotics, with advice and tempting recipes.

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Book SynopsisOver 50 nutrition-packed all-green blends full of antioxidants, vitamins and minerals, with every recipe photographed.

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Book SynopsisKick-start your day with fruit and seed layered smoothie bowls to nutrition-packed bars and balls.

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Book SynopsisCook your way to lifelong healthly livingTake control of your life and your health through what you eat with Neal''s Yard Remedies Healing Foods. This book will show you exactly which parts of ingredients are beneficial for you and how to optimise their super-food potential.Written with the experts at Neal''s Yard, experts in holistic, healthy living, featuring over 200 functional foods, from carrots to clementines, with notes to highlight the bits that are best for you and how to get to the goodness fast. Make your way through over 130 recipes that heal and take advantage of daily plans to help you eat the right foods to target a particular area of health.Whether you''re looking for the best ways to use exotic foods or simply wish to find out which everyday staples will help address a particular health problem, Neal''s Yard Remedies Healing Foods will give you all the information you need to use healing foods from around the world.

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Book Synopsis''Shipton Mill: the flour fuelling Britain''s baking revolution.'' the Guardian''A beautiful and comprehensive guide to baking with a variety of grains and flours... a must for any avid baker.'' Good Housekeeping''Foolproof recipes from flour expert Tess Lister are ideal for bakers of all abilities'' Great British Food Magazine''It''s such a treat to be allowed into the world of Shipton Mill through this book...The tradition of milling flour and making bread is a timeless one. Keeping things simple when so much in life gets more complicated is actually really hard... [and] deserves to be celebrated.'' Yotam OttolenghiA Handful of Flour is the only bread-making book you need to start baking delicious food at home. In this, their first, much-anticipated book, Tess Lister of Shipton Mill will show you how to choose the best flour for breads, pastry, pizza, cakes, tarts, biscuits and more.Trade ReviewThis book will help you to discover and bake with incredible varieties of grains and flours. Bonne boulange! * Richard Bertinet *It's such a treat to be allowed into the world of Shipton Mill through this book. We get to meet the Shipton family, friends and millers, we learn about all sorts of flours and then, to boot, get inspired to cover our own kitchen work surfaces in flour. The tradition of milling flour and making bread is a timeless one. Keeping things simple when so much in life gets more complicated is actually really hard. Any business or book which manages to pull this off deserves to be celebrated. * Yotam Ottolenghi *John Lister's artful blend of idealism, manufacturing ingenuity and style has made Shipton the UK's leading organic mill and a key supplier of fl our to the artisan bread revolution. The story of a restless creativity at work is jauntily told by his daughter in this exposition of life in an exceptional country mill, celebrating grain, flour and bread with a host of information and well-worked contemporary recipes. * Andrew Whitley, author of Bread Matters and founder of the Real Bread Campaign *This is the book I've been waiting for... what a joy to see the skills and knowledge being passed on with such passion by the miller's daughter. * Darina Allen *A Handful of Flour; recipes from Shipton Mill, has sought to gather all her family's knowledge about flour in one place, along with some delicious recipes, from bread, to pasta and puddings. * The Telegraph *A beautiful and comprehensive guide to baking with a variety of grains and flours... a must for any avid baker. * Good Housekeeping *Foolproof recipes from flour expert Tess Lister are ideal for bakers of all abilities. * Great British Food Magazine *This book will help you to discover and bake with incredible varieties of grains and flours. Bonne boulange! -- Richard BertinetIt's such a treat to be allowed into the world of Shipton Mill through this book. We get to meet the Shipton family, friends and millers, we learn about all sorts of flours and then, to boot, get inspired to cover our own kitchen work surfaces in flour. The tradition of milling flour and making bread is a timeless one. Keeping things simple when so much in life gets more complicated is actually really hard. Any business or book which manages to pull this off deserves to be celebrated. -- Yotam OttolenghiJohn Lister's artful blend of idealism, manufacturing ingenuity and style has made Shipton the UK's leading organic mill and a key supplier of fl our to the artisan bread revolution. The story of a restless creativity at work is jauntily told by his daughter in this exposition of life in an exceptional country mill, celebrating grain, flour and bread with a host of information and well-worked contemporary recipes. -- Andrew Whitley * author of Bread Matters and founder of the Real Bread Campaign *This is the book I've been waiting for... what a joy to see the skills and knowledge being passed on with such passion by the miller's daughter. -- Darina AllenA beautiful book, drawing on a wealth of expertise and tradition... Bread making enthusiasts will love the likes of rock salt and rosemary focaccia, but there are also recipes for quiches, pizzas, pasta and puddings. -- Juanita Coulson * The Lady *A Handful of Flour; recipes from Shipton Mill, has sought to gather all her family's knowledge about flour in one place, along with some delicious recipes, from bread, to pasta and puddings. * Telegraph *Shipton Mill: the flour fuelling Britain's baking revolution. * the Guardian *A beautiful and comprehensive guide to baking with a variety of grains and flours... a must for any avid baker. * Good Housekeeping *Foolproof recipes from flour expert Tess Lister are ideal for bakers of all abilities * Great British Food Magazine *

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Book SynopsisThe second book by the record-breaking bestselling author Joe Wicks.Eat more. Build muscle. Burn fat. Lean in 15: The Shape Plan introduces a new way of eating and training to build lean muscle and burn more fat. Joe Wicks, aka The Body Coach, has helped hundreds of thousands of people transform their bodies and feel amazing. In the Shape Plan, he shares a hundred delicious recipes and four new workouts to take your fitness to the next level.Are you ready to start your transformation and get Lean in 15?Over 600,000 copies soldTable of ContentsIntroduction - i: Introduction Chapter - 1: The Lean in 15 Shape Plan Chapter - 2: Getting started Chapter - 3: Reduced-carbohydrate recipies Chapter - 4: Carbohydrate-rich recipies Chapter - 5: Snacks and treats Chapter - 6: Volume resistance HIT training Chapter - 7: My lean winners Index - ii: Index Acknowledgements - iii: Acknowledgements

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Book SynopsisAre you fed up with restrictive dieting? Do you feel you’ve tried everything before and failed? Then this plan is for you. This is different. This will work.Joe Wicks, aka The Body Coach and the nation's favourite PE Teacher, is back with another instalment of 100 delicious recipes and five speedy, effective HIIT workouts. The Fat-Loss Plan can motivate everyone on their way to achieving a fit, lean and healthy body.Inside the book is a combination of reduced-carb, post-workout and snacks and sweet treat recipes – all incredibly tasty and easy to make in 15 minutes flat. Every recipe is filling and fuels you with energy for your day and your workout – including Steak Taco with Lime Salsa, Lamb Kofte Tagine and Veggie Super Bowl. Thanks to sample weekly plans, Joe makes it simple for you to prep like a boss and eat well every day of the week.Joe has more than 4 million followers on social media where fans share their personal journeys towards a leaner, fitter lifestyle. The Lean in 15 titles won platinum and gold awards at the Specsavers Nielsen book awards. Joe’s first book Lean in 15: The Shift Plan has become the bestselling diet book of all time and all his books have been non-fiction number one bestsellers.Start your journey to better health and fitness now with The Body Coach.Trade ReviewHe is the JK Rowling of food and exercise books. -- The Times He's Genuine . . . he reminds me of both the young Jamie Oliver and the emerging Russell Brand -- Radio TimesSuperstar fitness guru -- SunWe love this man -- CosmopolitanHis philosophy is simple: train hard and fuel your body. It's perfect if you're looking for a combination of food and fitness inspiration -- Harper's BazaarThe leader of a generation of trainers and nutritionists -- Men's FitnessThe best in the business -- Women's HealthTable of ContentsIntroduction - i: Introduction Chapter - 1: My 12 Steps to Success Chapter - 2: Getting Started Chapter - 3: Reduced-carb Recipes Chapter - 4: Post-workout Recipes Chapter - 5: Snacks and Sweet Treats Chapter - 6: HIIT Training Index - ii: Index Acknowledgements - iii: Thank Yous

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Book SynopsisA SUNDAY TIMES TOP TEN BESTSELLER In Eat Better Forever, Hugh Fearnley-Whittingstall gives you all the tools to improve your eating habits, and therefore your life — permanently. And to help it all happen, he’s added his 100 healthiest recipes yet. In this ground-breaking book, instead of promising a gimmicky single-fix solution to the challenge of healthy eating, Hugh extracts the knowledge, advice and healthy habits, from cutting edge research into the obesity crisis, to produce 7 simple strategies that will transform your diet and your health. Starting with the blissfully simple message that we all need to Go Whole, he leads us away from the industrial junk and processed foods that are doing so many of us so much harm and returns us to the real foods that nurture us and keep us well. Everything that follows is clear, believable and achievable. From sorting the good carbs from the bad, learning not to fear fat, and looking after our gut, to renegotiating the foods we call 'drinks' and being mindful of when to eat…and when to take a pause… Hugh guides us to a better way of eating that will last us our whole lives. It’s all offered up with reassuring tips and switches that help us act on the vital knowledge he imparts. And the 100 recipes that come with it, and their endless variations, make for a lifetime of healthy eating.Trade ReviewIf you’re remotely tempted to eat better – both for the health of the planet and yourself – this book will help you as you attempt to steer a new course * Daily Telegraph *Promises to supply you with the tools to change your eating habits * The Times *The recipes themselves will slip easily into your daily routine * Independent *

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Book SynopsisThe New York Times Bestseller_____________For decades, the diet wars have pitted advocates for the low-carb, high-fat paleo diet against advocates of the exclusively plant-based vegan diet and dozens of other diets leaving most of us bewildered and confused. For those of us on the sidelines, trying to figure out which approach is best has been nearly impossible - both extreme diets have unique benefits and drawbacks. But how can it be, we've asked desperately, that our only options are bacon and butter three times a day or endless kale salads? How do we eat to reverse disease, optimal health, longevity and performance. How do we eat to reverse climate change? There must be a better way!Fortunately, there is. With The Pegan Diet, a food is medicine approach, Mark Hyman explains how to take the best aspects of the paleo diet (good fats, limited refined carbs, limited sugar) and combine them with the vegan diet (lots and lots of fresh, healthy veggies) to create a delicious diet that is not only good for your brain and your body, but also good for the planet.Featuring 30 recipes, and plenty of infographics illustrating the concepts, The Pegan Diet offers a balanced and easy-to-follow approach to eating that will help you get, and stay, fit, healthy, focused, and happy - for life.'Now, more than ever, we need to utilize the power of food to help our society overcome the epidemic of chronic disease. The Pegan Diet offers an easy-to-implement solution for anyone to get started on their health journey using 21 basic principles that show how we can use food as medicine.' Arianna Huffington, Founder & CEO, Thrive GlobalTrade ReviewIf you are tired of the diet wars that pit one trend against another, you'll be overjoyed at The Pegan Diet, Mark Hyman's latest masterpiece on food and health. In it, you'll learn how to combine the best of the paleo and vegan diets to prevent disease, heal the body, and soothe the soul. This book is a true roadmap for anyone who wants to apply the food as medicine approach to their health. -- Dr William W. Li, author of Eat to Beat DiseaseRead this book right now to learn how to use food as medicine. Dr Mark Hyman has the rare ability to show you how to eat in order to feel better while also fixing our food system from the ground up! -- Dave Asprey, author of The Bulletproof DietNow, more than ever, we need to utilize the power of food to help our society overcome the epidemic of chronic disease. The Pegan Diet offers an easy-to-implement solution for anyone to get started on their health journey using 21 basic principles that show how we can use food as medicine. -- Arianna Huffington, Founder & CEO, Thrive GlobalIf you want to eat for longevity, brain health and gut health, this is the book for you. Dr Hyman will show you how what you put on your fork three times a day is the most powerful tool you have to transform your health and the health of our planet. -- Eva MendesOne of Dr Hyman's greatest attributes is the ability to change his mind and advice when new evidence and studies prompt course corrections in his recommendations. This humble and laudable ability is on display in The Pegan Diet, where hard and fast 'rules' give way to savvy, doable guidelines for achieving optimal short and long-term health. If great eating advice, without the 'my way or the highway' philosophy, is what you seek, buy this book! -- Dr Steven R. Gundry, author of The Plant ParadoxThe line between medicine and food is thinner than people think. Both go into the body, where they affect the overall health of the organism. Mark Hyman understands that, and wants to make sure that you do, too. His new book combines aspects of other diets you may have heard of, paleo and vegan, to develop a new way of living and eating. I prescribe this book! -- QuestloveDr Hyman has done it again. By framing food as medicine, The Pegan Diet takes an innovative and important approach to wellness. This prescription will not only help prevent disease, it also has the real potential to dramatically reduce healthcare costs by getting to the root cause of disease. -- Congressman Tim Ryan

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Book SynopsisHealing Your Thyroid Naturally is a no-nonsense guide about the impact of food and diets on healing your thyroid. Dr Emily Lipinski, a Doctor of Naturopathic Medicine, incorporates the latest research in thyroid health and provides easy dietary guidance to help you on your journey to thyroid balance. With chapters such as 'The Iodine Debate', 'Food Sensitivities' and 'Going Gluten Free', Healing your Thyroid Naturally highlights many topics that are integral to understanding how food impacts thyroid health.Through her own journey with Hypothyroidism, Dr Emily Lipinski learned that healing the thyroid requires much more than just medication. Combining her medical background with her love of food and passion for natural approaches she has helped herself, and countless patients, to regain control over their thyroid problems.

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Book SynopsisEat your way to increased energy, balanced emotions, and an overall state of calm and relaxation. In Ayurvedic medicine there are said to be three main energies that affect our mind:   • sattva, the state of contentment and calm;   • rajas, the state of reactivity and excitability; and   • tamas, the dull, slow, and stagnant state of mind.The good news is that there are direct ways of bringing these states into balance through what we eat. The recipes in this book are simple, seasonal, and delicious, while bringing the traditional foods of Ayurveda into the modern kitchen.Everyday Ayurveda Cooking for a Calm, Clear Mind uncovers the true potential of food to heal not only our bodies, but our minds too.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisAVAILABLE NOW: The Slimming Foodie in Minutes! THE NO.1 SUNDAY TIMES BESTSELLER 'Pip Payne is on a mission to help us eat well, without feeling we're on a diet.' - BESTThe bestselling Slimming Foodie is back with a fantastic new collection of slimming recipes. These dishes are as tasty as ever but even simpler to prepare, as they can all be made in one pot, pan, tray or dish. The Slimming Foodie is known for her simple approach to food; she's a firm believer that you don't need to spend hours in the kitchen to deliver amazing results, nor do you have to completely change your eating habits to lose weight. With Pip's clever swaps and cooking techniques, you can slim down while still enjoying all your favourite foods - it's a modern weight-loss method that puts flavour first.In her first book, the Slimming Foodie showed us how easy and enjoyable slimming recipes can be. Now she has made dinnertime even simpler by creating delicious all-in-one meals with surprisingly few calories. From flash-in-the-pan dinners to slow-cooked comforts, you will find something for the whole family to enjoy without fuss and with minimal washing up!The Slimming Foodie in One is made up of seven chapters, each one reflecting a different method of one-pot cooking:Chapter 1: In a Pot Includes Pizza mac 'n' cheese, Chicken lemon pepperpot and Jumbled cottage pieChapter 2: In a PanIncludes Black bean & mushroom dal, Special chow mein and Kofta meatballs with harissa chickpea sauceChapter 3: In a TrayIncludes Bombay burritos, Rösti-topped fish pie and Cheeseburger balls with loaded chippiesChapter 4: Soup-erIncludes Arrabbiata orzo soup, Salmon & miso broth and Chicken & prawn laksaChapter 5: In a Slow-cooker Includes White chicken chilli, Coffee-rubbed barbecue pulled pork and Fakeaway doner kebabChapter 6: All in the PrepIncludes Tex-mex macaroni, Crunchy Japanese-style rice salad and Chickpea & tuna saladChapter 7: Jazz it UpIncludes Speedy preserved lemons, Ketchup with a kick and Veggie salsa verdeTrade ReviewPip Payne is on a mission to help us eat well, without feeling we're on a diet. * BEST *

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Book SynopsisIntroduce more plants into every meal with over 65 quick, easy and exciting recipes. We all know that we need to eat more fruit and veg as part of a varied diet, but how many of us get stuck in a rut steaming broccoli or frying up some peppers for the same, old, boring meals? With Eat More Greens, learn how to incorporate fruit and vegetables into breakfast, lunch and dinner in new and exciting ways. Dishes include a Matcha Smoothie, Korean-inspired Kimchi Rice, Rocky Road and even Lamb Meatballs, proving healthy meals don’t have to be boring. Recipes are short on the page but go far when it comes to flavour profile and nutritional health, making a point of flagging how many plants are used in each (spoiler alert: every one of the 65 dishes contains at least four different, delicious greens). Featuring family favourites, one-pot suppers, tasty traybakes and super smoothies, Eat More Greens isn’t about turning you into a vegetarian, but just making sure that you eat enough plants to improve your overall health.

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Book SynopsisThe kitchen gadget that turns vegetables and fruits into imaginative, healthy dishes with this definitive spiralizer cookbook. Whether you’re low-carb, gluten-free, Paleo, or raw, you don’t have to give up the foods you love. Inspiralized shows you how to transform vegetables and fruits into delicious meals that look and taste just like your favourite indulgent originals. Courgette turns into creamy clam linguine, turnip into pesto spaghetti, sweet potato becomes fried rice or a pizza base, and cauliflower makes great Tabouleh.There are recipes for breakfast, snacks, sandwiches, soups, salads, casseroles, rices, pastas, and even desserts. Everything is easy to follow, fresh and flavour packed and includes nutritional breakdowns. Many of the recipes can be customised to use whatever vegetables you have to hand and whatever your personal goal may be - losing weight, following a healthier lifestyle, or simply making easy meals at home. This book covers every vegetable you can possibly spiralize, and offers advice for spiralizing whether you’re feeding just yourself, your family, or even a crowd. So bring on a hearty appetite and a sense of adventure—you’re ready to make the most of this secret weapon for healthy cooking.

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Book SynopsisDig in and get creative with the world’s favourite jar!Kilner’s classic clip top pressure sealed jars have been around since 1842, but have never been more popular than they are today. Households all over the world trust them to successfully preserve and pickle their fruit and vegetables, but did you know you can cook and store any kind of food or drink in them? In the very first Kilner Cookbook, you will find 100 tasty recipes for:- Classic and creative pickles, preserves, chutneys and jams.- Speedy salad, soup and breakfast recipes, perfect for picnics or on-the-go.- Tempting sweet treats and desserts for sharing and gifting.- Refreshing cordials and tasty cocktails for all-year-round celebrations.- Step-by-step instructions for making your first preserve, sterilising and sealing your jars.Cook it, seal it, enjoy it!

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Book SynopsisLoved all over in the form of sweet potato fries, roasted whole with yummy toppings, and even baked in brownies, this cheap, nutritious and accessible root veg adds a nutty sweetness to any recipe – perfect for a comforting side dish but also amazing as the star of the show, and this cookbook puts sweet potato in the spotlight! From Sweet potato pancakes and Savoury sweet potato and parmesan muffins, to Spiralized sweet potato pasta, Sweet potato enchiladas, and even Sweet potato and hazelnut brownies, you’ll find tasty and creative brunches, lunches, salads, suppers and desserts to suit all tastes.As well as tasting delicious, sweet potatoes are a powerful package of protein, fibre and vitamins. So make sure you indulge in some guilt-free carb cooking, and discover the potential of this versatile veg with The Sweet Potato Cookbook – the perfect way to sweeten your day.

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Book SynopsisFeed your family without the fussDo you find yourself spending too much time at the supermarket and in the kitchen? Are you looking for fresh ideas to liven up your menus without breaking the bank? Eat Well for Less: Quick and Easy Meals has 80 simple, tasty recipes for the time-pressed cook. Whip up a quick weeknight dinner like Spiced Cod Burgers or Chicken Katsu Curry, or treat your family to a delicious dessert like Coconut & Carrot Macaroons. As well as a foreword from Gregg Wallace and Chris Bavin, Eat Well for Less: Quick and Easy Meals is full of tips that will save you time and money. With shopping lists and advice on how to plan your weekly menus, it’s never been easier to get the whole family eating well for less.

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Book SynopsisMore than 65 delicious, nutritious recipes for beans, lentils, and other legumes that are as wholesome as they are tasty. A staple in plant-based dishes and beyond, pulses are not only satisfying to eat but they are also cheap, sustainable and readily available. Taking her inspiration from all around the globe, Vicky Jones showcases all the best uses of beans, peas and lentils in these deliciously healthy recipes. Over half of the recipes are vegetarian, while the rest make creative use of modest amounts of fish, poultry or meat. Highlights include Armenian Lentil Soup, or an Indian Lentil & Rice Dosas with Mint Raita. Also included are stunning salads, including Black Bean Salad with Avocado & Lime. Rediscover classic dishes like Cassoulet or try more unusual dishes such as Valencian Paella. Desserts will also surprise you with heavenly creations like Black Bean Brownies. Complete with information on the history and botany of pulses, advice on buying, storing, soaking and cooking them and a summary of their nutritional benefits, this is the go-to cookbook for anyone who is ready to embrace these protein-rich and diverse ingredients.

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Book SynopsisAs featured in The Washington Post, Prevention, and MindBodyGreen From a world-renowned and beloved doctor, an accessible guide with 100 delicious tried-and-tested recipes for healthy living - to eat well, live well, and stay well For the first time, Gary Deng MD, PhD presents to a general readership his unique, highly respected wellness approach, which is supported by scientific evidence and beloved by his patients. Taking into account his learnings after years in clinical medicine at the world's premier cancer center, combined with his passion for nourishing home cooking, Deng's authoritative guide to balanced and mindful eating and living includes both 100 recipes and expert advice beyond the plate. It incorporates traditional and holistic medical philosophies as the path towards optimal health and is the ideal book for anyone who wants to eat healthier, enjoy fresh ingredients, be guided to a more holistic lifestyle, maintain health, or look for the ideal nutritional path to wellness.Trade Review'Dr. Deng has melded his up-to-date knowledge of nutrition with his passion for cooking. The result is a wealth of amazing recipes that will make anyone hungry.' - Dr. Walter Willett, Harvard T. H. Chan School of Public Health, Harvard University 'In The Wellness Principles, we experience a rare opportunity to go inside the home kitchen of world-renowned cancer expert Gary Deng. Don't miss his invaluable, personal guidance on exactly what to eat (and what to avoid) in order to live well — and stay well.' - Dr. Mark Hyman, Pritzker Foundation Chair in Functional Medicine, Cleveland Clinic Lerner College of Medicine & Founder and Director, The UltraWellness Center 'Upbeat, flavor-forward approach to health.' - Atlanta Journal-Constitution 'Forget the weird fad diets and pick up this book.' - RoundGlass Living

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Book SynopsisSugar can have a very harmful affect on our health and well being and Good Food: Low Sugar Recipes is your perfect companion to cutting harmful levels out of your diet whilst still eating delicious meals. With breakfasts, lunches, dinners and snacks as well as tempting desserts and baking ideas, Good Food: Low Sugar Recipes is packed full of easy recipes, full of flavour. From Bacon and parsley hotcakes to Portabello burgers and lemon drizzle cake, every recipe for every occasion can now be low in sugar. All recipes have been carefully selected and triple-tested by the trusted team at Good Food, and with full nutritional breakdown and colour photograph to accompany each dish, this is your comprehensive guide to a healthier and happier, low-sugar lifestyle. Part of Good Food’s exciting new Eat Well range, for a healthy and happy you.

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Book SynopsisVegan North is the first in a brand new spin-off series by Meze Publishing, following the success of over 35 regional cook books. It celebrates the best of the burgeoning vegan food scene across the north of England: down to Sheffield, across to Liverpool and Manchester, and as far up as Newcastle. The recipes and stories of restaurants, cafes, small producers, bars and more are brought together in this book, which includes contributions from the Sheffield-based pioneers of meat alternatives Make No Bones, passionate producers Tyne Chease, longstanding shop and cafe Eighth Day on Manchester's Oxford Road, innovative diner V Rev also in the `capital of the north' and fast-growing brand Down The Hatch from Liverpool. Vegan North also features a foreword by Simon Rimmer and a chapter about his landmark restaurant, Greens in Didsbury. With delicious dishes to make at home and plant-based hotspots to discover, this book has something for everyone and offers a fresh approach to regional vegan cuisine at its best.

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Book SynopsisIncludes recipes and a 28-day diet plan! Learn to heal depression, anxiety, brain fog, and other mental disorders without drugs. Every part of your body affects every other part of your body, and if any one area is not functioning properly, other systems will feel it, too. There is a fundamental connection between the brain, the gut, the microbiome, and the thyroid — which Dr Raphael Kellman calls ‘the whole brain’. In this lively, accessible book, he reveals how this system works to keep us healthy, and how, by making small changes, we can use it to heal mood and mental disorders without drugs. With a practical guide featuring meal plans, an exercise program, and a program of daily meditations and affirmations, The Whole Brain Diet will benefit people diagnosed with depression or anxiety, and those who just want to feel better in themselves.Trade ReviewPraise for The Microbiome Diet: ‘The leading edge of medical research is focused on the fundamental role of our microbiome in influencing every aspect of health and longevity. In The Microbiome Diet, Dr. Kellman masterfully presents a life-enhancing, actionable plan based on this emerging science in a way that is user-friendly, for all of us.’ —David Perlmutter, MD, author of the New York Times bestseller Grain Brain ‘Manage your microbiome for fast fat loss? Based on cutting-edge research, The Microbiome Diet shows you how optimal gut health can leave you lean, vibrant, sexy, and looking years younger. Filled with delicious recipes and practical, easy-to-implement strategies to become your healthiest self, I couldn't put this book down!’ — JJ Virgin, CNS, CHFS, author of the New York Times bestseller The Virgin Diet‘After decades of treating patients for depression, gastrointestinal problems, low thyroid, and a multitude of other ‘mysterious’ ailments, pioneer in holistic and functional medicine Dr. Raphael Kellman has connected the dots between the brain, the gut, the microbiome, and the thyroid. The Whole Brain Diet offers his groundbreaking plan to diminish anxiety and depression—and to give you more energy and vitality.’ -- Izabella Wentz, PharmD, FASCP, #1 New York Times bestselling author of Hashimoto’s Protocol‘With depression affecting more than 300 million people worldwide, a path to healing that takes into account multiple factors is long overdue. In The Whole Brain Diet, Dr. Raphael Kellman shares his groundbreaking research, showing the intimate connections between the gut, microbriome, thyroid, and brain, and then offers a proven, holistic plan that doesn’t rely on prescription medication.’ -- Mark Hyman, MD, Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, ten-time #1 New York Times bestselling author‘Dr. Kellman has long been on the cutting-edge of health and science. Now, he introduces his groundbreaking concept of The Whole Brain Diet: If you want to improve brain function—if you want your mind to be focused, your memory to be sharp, and your mood to be hopeful—start with a healthier microbiome, heal your gut, and balance your thyroid. This book will show you how.’ -- Dr. Terry Wahls, author of The Wahls Protocol: A Radical New Way to Treat All Chronic Autoimmune Conditions‘Dr. Kellman has identified an interconnected system of organs he calls 'the whole brain.' He teaches you to control your anxiety, depression, and chronic fatigue starting with the microscopic world and working your way up from there. The Whole Brain Diet offers both a profound message and practical tools to own your mental states without medication. Highly recommended.’ -- Dave Asprey, founder and CEO of Bulletproof‘Kellman is a rare kind of doctor. An innovative functional medicine physician? Indeed, he is that — but he helps his patients heal with the spiritual wisdom of a Rabbi. His latest book, The Whole Brain Diet, connects the dots between your gut, microbiome, thyroid, and brain. Not only does it present actionable lifestyle remedies to help you heal physically and mentally it also offers a deeply spiritual understanding of the will to heal.’ -- Donna Gates, author of The Body Ecology Diet‘If you're one of the millions of US adults experiencing anxiety or depression, and you're looking for natural solutions, you'll want to read The Whole Brain Diet by Raphael Kellman, MD … [it] helps readers get started with healing from the inside out.’ * Taste for Life *‘In The Whole Brain Diet, Raphael Kellman, MD shares strategies that nourish the gut to lift mood, ease anxiety and end brain fog-for life!’ * Closer *

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Book SynopsisStir-frying is one of the quickest and easiest ways to cook - and one of the healthiest, using little oil and retaining more nutrients than many other methods. It also requires very little equipment - all you need a wok, a knife and a chopping board. Learning what separates a good stir-fry from a great one, however, is not always so easy to master. Indeed, it is all about timing, knowing when to add what and how to get the best out of each ingredient. With tips on everything from controlling the heat to using the right oil, bestselling author Ching-He Huang has gathered together a collection of delicious dishes, simple enough for every day and with nutrition, taste and affordability in mind. Many are gluten and dairy free, as well as suitable for vegans and vegetarians, and include both Asian and Western ingredients readily available in any supermarket. So whether or not you eat meat, love carbs or prefer to avoid them, want something special or find yourself having to feed your family, Stir Crazy will do the trick.

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Book SynopsisFrom a bestselling author and nutritionist, a cookbook of simple homemade tonics and juice shots–as delicious as they are beneficial to your physical and mental health. There's a reason why functional health drinks crowding the grocery store shelves have become so popular. They provide a one-and-done solution to achieving our nutritional goals. But they are also mass-produced and come with a hefty price tag. In Health Shots, nutritionist Toby Amidor offers a better, more affordable way—with recipes for tonics, tinctures and shots that support health with minimal processing, minimal cost, and maximum benefits.  Amidor covers juicing, blending, straining, and steeping—with an overview of food safety, and how to take tonics as part of a healthy eating plan. Each recipe also contains a “tonic tip” providing additional insight on key ingredients, substitutions, or what to do with leftover ingredients to minimize fo

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Book Synopsis'Anne Heigham has brought the ancient, timeless wisdom of Ayurveda into these energizing recipes that nourish the doshas.Anne Heigham has brought the ancient, timeless wisdom of Ayurveda into these energizing recipes that nourish the doshas.' Vasant Lad, BAM&S, MASc, Ayurvedic Physician'Let food be your first medicine and the kitchen your first pharmacy.' Taittiriya UpanishadBy using the principles of Ayurveda, which is one of the fastest growing health practices, and a little vision, transform your kitchen into a space that nourishes your body, mind and soul.With this beautiful introduction to Ayurveda, learn how to use your kitchen as a natural pharmacy to improve your health and prevent imbalances with key Ayurvedic ingredients, 80 perfectly balanced vegetarian recipes and simple home remedies. Ayurveda aims to bring health back into balance, nourishing agni (metabolic fire) and prana (life force), while clearing ama (metabolic waste or 'sludge'). Just imagine fresh, vibrant herbs growing, seeds sprouting and pickles fermenting. Discover how to perform a kitchen sadhana at the beginning of each season, mix your own spice blends and balance recipes according to what you need and how you feel.Sections include:Introduction to AyurvedaAyurveda and seasonal eatingThe kitchen pharmacyRecipes from the Ayurveda kitchenRecipes include:Sweet potato and pea tortillaNourishing spiced pumpkin soupRefuelling rice and red lentil ballsCarrot and beetroot celebration cake

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Book SynopsisVegan Yack Attack’s Plant-Based Meal Prep takes the guesswork out of meal planning and sets you up with more than 100 simple, make-ahead recipes that keep your fridge full and your schedule free. Table of ContentsIntroduction Part 1 Making Meal Prepping Easy Part 2 Weekly Meal Prep for One Part 3 Mix and Match for All Chapter 1 Mix and Match Menus Chapter 2 Beautiful Breakfasts Chapter 3 Bunches of Lunches Chapter 4 Array of Entrees Chapter 5 Higher-Protein Meals Chapter 6 Sheet Pan, Instant Pot, and Freezer Meals Chapter 7 Kid-Friendly Foods Part 4 Basics and Bonuses Chapter 8 Snack Attack Chapter 9 Sauces, Spreads, and More Acknowledgments About the Author Index

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Book SynopsisBestselling author and the nation's favourite PE teacher Joe Wicks, aka The Body Coach, has inspired thousands to transform their bodies by shifting unwanted fat and building lean muscle. In Lean in 15 – The Sustain Plan he reveals how to SUSTAIN incredible results while still seeing progress week on week. Fully illustrated and with a hundred quick-to-prepare meals and four workouts, the plan is perfect for busy people who don't have time to spend hours in the kitchen or gym. Joe gives advice on how to combine his tasty, nutritious recipes with a brand new training programme to make you leaner, fitter and healthier than ever before. It's time to make Lean in 15 part of your lifestyle forever.Trade ReviewWe love this man -- CosmopolitanThe trainer everyone's following -- The TimesHis philosophy is simple: train hard and fuel your body. It's perfect if you're looking for a combination of food and fitness inspiration -- Harpers BazaarTable of ContentsIntroduction - i: Introduction Chapter - 1: The Lean in 15 Sustain Plan Chapter - 2: Forming new habits Chapter - 3: Reduced-carbohydrate recipes Chapter - 4: Post-workout recipes Chapter - 5: Snacks and treats Chapter - 6: Pyramid resistance HIIT training Chapter - 7: My lean winners Index - ii: Index Acknowledgements - iii: Acknowledgements

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Book Synopsis“This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain.”—Sandor Ellix Katz, author of the New York Times bestseller The Art of Fermentation The New Wildcrafted Cuisine takes incorporating wild foods into your meals to a new, palate-bending level and in the process redefines terroir as we’ve come to know it. Award-winning author and “culinary alchemist” Pascal Baudar, a professional forager and wild food instructor, combines his research and in-depth knowledge of plants and landscapes with the fascinating and innovative techniques of a master food preserver. This beautifully photographed book offers up dozens of creative, seasonal recipes and instructions for preparing a variety of preserved foods, including Pickled Acorns, White Sage–Lime Cider, Wild Kimchi Spice, Wild Mustards, Currant Capers, Infused Salts with Wild Herbs, Pine Needle Vinegar, and much more. The New Wildcrafted Cuisine is sure to inspire both chefs and adventurous eaters to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. “A beautiful book, loaded with recipes and techniques.”—Saveur “Pascal’s book contains some of the most unique and innovative ideas that you’ll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products.”—Samuel Thayer, author of The Forager’s Harvest “[Baudar is] perhaps the prince of wildcrafted haute cuisine: He creates visually stunning, palate-pleasing recipes using innovative cooking processes and foraged ingredients”—NPR’s “The Salt” “A gorgeously photographed collection of prose and recipes that’s both survival manual and mission statement.”—Los Angeles Times Trade Review"Baudar, a self-described 'professional forager' whose ingredients and preserves have been used by such chefs as Ludo Lefebvre and Top Chef winner Michael Voltaggio, shows how to transform barks into vinegars, insect sugar into beer, and rocks into plates, among other things, in this avid guide to field-and-table cooking. While most of the recipes center on fauna found in Southern California, aspiring survivalists anywhere will likely appreciate Baudar’s deep commitment to the practice. Pickled acorns, anyone? Dirt index: Swimming in the primordial ooze.”—Publishers Weekly“Pascal’s book contains some of the most unique and innovative ideas that you'll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products.”—Samuel Thayer, author of The Forager’s Harvest and Nature’s Garden“As a Southern California native, I grew up with the terroir that I eventually would incorporate into my cuisine at Girasol. Pascal was my spark. The first day Pascal walked through our back kitchen door with a cornucopia of foraged California wild plants and ‘Old World’ recipe vinegars and beers, I knew I had found my voice. Pascal’s seemingly infinite knowledge and passion for what grows in the desert region we live in has truly inspired me. This book is one of a kind, a walk off the beaten trail and an exploration of true wild flavors. Chefs who truly care about finding new ways of expression and commitment to ‘time and place’ cooking will undoubtedly be captivated by it.”—CJ Jacobson, executive chef, Girasol restaurant, and winner of Top Chef Duels“Visually stunning, The New Wildcrafted Cuisine is incredibly impressive, a tour de force, a masterpiece. At long last, an author has truly captured the power and sophistication that wild foods can impart to both our diets and our lives.”—Stephen Harrod Buhner, author of The Lost Language of Plants and Sacred and Herbal Healing Beers“The New Wildcrafted Cuisine takes wild foraging to a gourmet level of creativity. I am delighted by Pascal’s ingenuity of wild combinations and impressed by his experience demonstrating the vast potential of culinary artistry. Pascal clearly articulates the procedures and details of transforming wild ingredients into practical recipes, thereby making the gifts of nature more accessible to us all.”—Katrina Blair, author of The Wild Wisdom of Weeds“This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain in his coastal California bioregion, incorporating the incredible diversity he forages into a broad array of foods and drinks in exciting, elegant, and clever ways. Beyond the particulars of what he can harvest there—some which you or I might find where we live, but much of which is very different—it is his methods, ideas, and aesthetics, all of which can be applied much more broadly, that are truly inspirational.”—Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation

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Book Synopsis''I am almost two weeks into Restoration and I am feeling great. Went for a blood pressure check and my readings have dropped since I started the program. My GP is thinking that if I keep going the way I am that I will be able to come off the medication really soon which is fantastic.''Maxine, Launceston, Australia''Halfway through week three of Restoration and weighed myself today!! I dropped 5.6 kgs so far. I can''t tell you how elated I am. By this time next week if I stick to the plan and my daily walking target I could be in double digits instead of triple digits, that is such a big deal to me!''Michael Markoulides, United Kingdom''At the time that I started with the Banting, I weighed 70.3 kg. My goal is to weigh 55 kg. After 13 weeks of strict Banting (and a little cheating) I have lost a total of 11.6 kg. So I am almost there.''Monique Pretorius, Rustenburg, South Africa ''I love this program EVEN MORE! I am not craving and feel full forTrade ReviewI've lost a total of 60kg. I no longer struggle to get up a flight of stairs.I was about to get bariatric surgery . . . Four years later I've lost 73kg through Banting. I feellike I've been given a second chance. Banting saved my life.I lost 62kg, my husband lost 10kg and my son, who has drug-resistant epilepsy, lost 30kgand is now seizure-free.I've lost 48kg . . . I feel absolutely great!

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Book SynopsisBOLD FLAVOURS!INCREDIBLE RECIPES!PLANT POWER!From the bestselling authors and TikTok sensations, Henry Firth and Ian Theasby.Want to create outrageously tasty burgers, unreal crispy duck pancakes, or the ultimate smoky chorizo risotto that are all 100% plant based?Now you can, as the million-copy-selling authors return with over 100 meat-free, flavourful dishes that are better for you and better for the planet.MEAT is fully loaded with incredibly easy, ridiculously tasty meals, that will satisfy your meat cravings without compromising on flavour whether you're vegan, vegetarian, or just want to get more plants on your plate.From succulent sausage pasta to creamy chicken curries, vibrant Tuscan tuna salad and silky tiramisu, this is plant-based food like never before.BOSH MEAT was number 4 in the Sunday Times manuals chart 27th August 2023Trade Review Praise for BOSH! ‘This is your best book. This might be my favourite cookbook we’ve ever had on show.’ Chris Evans, Virgin Radio (23rd August 2023) ‘I love the BOSH! boys, their energy and their totally original, exciting approach to simple, tasty plant-based food.’Anna Jones, author of A Modern Way to Eat ‘Ian Theasby and Henry Firth from “BOSH!” create simple and imaginative vegan recipes which are filmed and broadcast to over 1.4m Facebook users. Their videos are short, intoxicating, with no agenda or fuss.’BBC Radio 4 ‘The Ant and Dec of the vegan world’Heat ‘Thanks to [their] inspiring videos of easy-to-whip-up recipes, such as a vegan kebab and a guacamole potato salad, BOSH! has racked up almost 1.4m likes on Facebook.’The Guardian ‘The vegan Jamie Olivers’ The Times ‘Provides insight into living life as a vegan. And the boys share their top tips on everything from nutrition, store cupboard essentials, food labelling, alcohol, takeaways, fashion, beauty, travel, food packaging and meal prep.’ Fit & Well magazine ‘Quick and tasty’ Sunday Express ‘Simply Delicious’ OK!

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Book Synopsis''This book is a much-needed, unique and very practical guide to how you can use the new knowledge of the gut microbes to improve your health as well as developing and expanding your skills in the kitchen.'' Tim Spector ''It is impossible to read this book without wanting to scuttle off into the kitchen.'' Nigella Lawson Foreword by Tim SpectorThe benefits of sourdough are well known - the slow fermentation process creates a healthier and lighter dough that is easier to digest - but until now they have been mainly linked to bread. If it rises, however, it can be made with sourdough, and in this ground-breaking new book, Vanessa Kimbell focuses on sweet sourdough bakes that not only nourish the gut but also improve your mood. Using a variety of flours, including chestnut, spelt and einkorn, as well as blends you can make up yourself, the classic recipes and new ideas for flavour combinations co

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Book SynopsisNina Olsson''s stunning new book features over 100 recipes that showcase whole grains and fresh greens. These two food types are the foundation of some of the most healthy and delicious vegetarian food, both historically and today, and form a key part of a nourishing diet. Chapters cover: Food Soulmates - why whole grains and fresh greens are the winning nutritional formula for health and vitality. Including information on their nutritional benefits, their climate smart credentials and a glossary of all the grains and greens, and how to shop, forage, store and cook with them. Power Breakfasts - Kick start your day with energyboosting recipes Grain Bowls - Wholesome grain bowls perfect for any hour of the day Comfort - Comforting soups, stews and hearty dishes with added greens for balance Salads - Lighter dishes as well as more filling grain salads Sharing -

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Book SynopsisNaomi Moriyama was born and raised in Tokyo. She attended college in Illinois and moved to New York in her twenties. She now runs her own successful marketing consulting firm, The Moriyama Group.William Doyle is an award-winning writer who has travelled extensively in Japan. William and Naomi are married. Visit their website at: www.japanesewomendontgetoldorfat.comTrade ReviewSensational * Daily Mail *Excellent! A Diet that's anti ageing, slimming and fills you up - where do we sign up? * Grazia *Moriyama dishes up tasty recipes, along with portions of memoir that capture her childhood in Tokyo * You magazine *...actually much more about the differences between Western and Eastern cultures, more memoir than diet book...surprisingly fascinating * Sunday Express *The book's message is simple. I started off a cynic, but found it easy and enjoyed exploring my local Asian supermarket for new ingredients * Olive magazine *

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Book SynopsisThe Electric Pressure Cooker Cookbook is your resource for learning all the shortcuts to make a delicious meal in a fraction of the usual time—with over 200 new family-friendly recipes from the world's leading blogger on pressure cooking Barbara Schieving (of PressureCookingToday.com). These recipes are big on flavor, imaginative in their variety, and easy to make, featuring fresh, natural, and nutritious ingredients.The Electric Pressure Cooker Cookbook features loads of tips and tricks that help you get the most from your pressure cooker, no matter what brand you own. If you're a busy parent or can't find time to make dinnersafter work, then you will love the Shortcut Dinners and 30-Minute Meals sections. With the terrific weeknight meals on the fly, you'll also adore the Sunday Suppers perfect for special weekend gatherings. Find recipes for every taste and diet: Robust meat and chicken dishes Vegetarian mains and sides Healthy breakfasts Tasty sandwiches, wraps, and tacos Soothing soups and stews And a big chapter full of quick and easy desserts Whether you're an experienced pressure cooker user or completely new to this time-saving device, you will return to this cookbook again and again for recipes your whole family will love.Trade Review“Barbara is my go-to source for pressure cooking advice. These are family-favorite, crave-worthy, set-it-and-forget-it recipes that are ready in minutes and that I want to eat every day! I can't wait to try all 200 of them.” - Heidi Larsen, blogger, Foodie Crush“Who knew you could make cheesecake in a pressure cooker? Barbara shows how to prepare favorite dishes quickly and safely in the pressure cooker. With the capabilities of today’s electric pressure cookers, the possibilities are endless.” - Elise Bauer, founder, Simply Recipes“Barbara’s book is one of the most comprehensive cookbooks on electric pressure cooking. It was a joy for me to try her recipes in the Instant Pot as I am sure it will be for you as well.” - Robert J. Wang, founder and CEO, Instant Pot Company

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Book SynopsisChosen by OriGym Centre of Excellence as one of their Best Books for Personal Trainers.The Real Meal Revolution: Low Carb Cooking is the go-to resource for anyone who wants to cook better low-carb foods right now and for many years to come. It is a book that will teach you the fundamentals behind making any dish delicious by honing in on classic flavour combinations, basic cooking techniques and affordable, readily accessible ingredients. Low-carb eating is currently on trend but this is not a book that follows the eating trends of ''right now''. It is a book packed with lessons to last a lifetime. And every single recipe is low carb.This timeless and comprehensive guide to cooking well and eating healthily showcases classic flavour combinations; foolproof methods to bring out the best in any ingredients; foods that will help to ensure good health for life.This book comprises: 300 low-carb recipes; 20-40 cooking lessons; over 120

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Book SynopsisCook your way through 75+ simple yet tantalizing Mediterranean recipes that make the most of what’s in season.Mediterranean Every Day embraces a style of cooking that celebrates flavor with a relaxed, flexible attitude. It’s simple enough for a quick family meal, but never out of place for a weekend gathering with friends. Alongside stunning photography, discover easy crowd-pleasers like Herby Ricotta; weeknight meals like One-Pan Sausage, Pepper, and Onion Bake; and desserts like Roasted Figs with Dark Chocolate and Sea Salt. Beyond the recipes, this is a book that teaches how to build a wholesome, well-stocked pantry. Start off with an introduction to the Mediterranean style of cooking and then choose your own adventure:Three-Ingredient (or Less) Snacks and Cocktails: Whether it’s a pre-dinner snack you crave or a simple cocktail to shake up for friends, you’ll find easy and fun ideas like Smoky White Bean Hummus, Za’atar Pistachios, and Honeyed Prosecco.Salads and Soups: Enjoy creative salads like The Easiest Arugula Salad, Smoked Salmon Greek Salad, Peak-Summer Panzanella, and a must-try Niçoise. Hearty soups include Lemon Parmesan Soup with Beans and Greens and Roasted Greek Tomato Soup.Beans, Grains, and Bready Things: This non-traditional chapter features a variety of main dish–worthy recipes that can also be served as sides. Celebrate the seasons with a Spicy Broccoli Rabe and Chickpea Skillet, Lentil Fritters with Herbed Yogurt Dip, a Cheesy Brussels Sprout and Farro Bake, and risotto ideas for winter, spring, summer, and fall.Colorful Pastas: Who doesn’t love a diet that lets you eat pasta? Enjoy feel-good pastas that are heavy on vegetables. Recipes include Brown Butter Tortellini with Spinach and Hazelnuts, Melted Broccoli Pasta with Capers and Anchovies, Pasta with Burst Cherry Tomatoes and Swordfish, Israeli Couscous Salad with Herbs, Green Olives and Pistachios, and a No-Cook Summer Tomato Pasta.Gathering Dishes: The chapter’s name says it all! Whether it’s Tuesday or Saturday, and whether you’re cooking for just your family or a handful of friends, gather around Salmon in Crazy Water, Thyme Pesto Roast Chicken with Crispy Potatoes, Roasted Cod Saltimbocca, and Baked Chicken Milanese with Lemony Escarole.Desserts: Seasonal and fresh is at the heart of this chapter. Recipes include Greek Yogurt Panna Cotta, Apricot Almond Clafoutis, Rosé-Soaked Peaches, and Chocolate Olive Oil Cake.Table of ContentsIntroduction Where to Begin About the Mediterranean Diet From Diet to Casual Mediterranean-Style Cooking Pantry Staples Pantry Enhancers Any Herb Pesto Freezer Bread Crumbs Salsa Verde Everyday Vinaigrette Herb-Infused Honey Spicy Chili Oil Roasted Garlic THREE-INGREDIENT (OR FEWER) SNACKS AND COCKTAILS Herby Ricotta Za’atar Pistachios Roasted Garlic–Marinated Olives Slinky Red Peppers with Capers and Sherry Vinegar Cacio e Pepe Farinata Smoky White Bean Hummus Fennel and Parmesan “Crostini” Fig in a Pig Honeyed Prosecco Americano Limonata Smash Cocchi Americano Spritz SALADS AND SOUPS Asparagus Salad with Radishes, Snap Peas, and Avocado Mixed Melon and Prosciutto Caprese Mediterranean Niçoise Salad Peak-Summer Panzanella Hot Smoked Salmon Greek Salad Warm Roasted Delicata Squash and Kale Salad The Easiest Arugula Salad Roasted Greek Tomato Soup Cucumber Tahini Gazpacho with Crispy Spiced Chickpeas Spicy Sausage and Rice Soup Garlic Parmesan Soup with Greens and Beans BEANS, GRAINS, AND A FEW BREADY THINGS Olive Oil–Braised White Beans Black Lentil Fritters with Lemon-Herb Yogurt Spicy Broccoli Rabe and Chickpea Skillet Chickpea Flatbread with Whipped Feta and Marinated Tomatoes Cheesy Brussels Sprout and Farro Bake No-Fail Parmesan Risotto Summer: Fresh Corn and Cherry Tomato Risotto Fall: Sweet Potato and Sage Risotto Winter: Mushroom and Radicchio Risotto Spring: Lemony Asparagus Risotto Creamy Oven Polenta Quick Sausage Ragù over Polenta Shrimp Scampi over Polenta White Bean Ratatouille over Polenta Whole-Wheat Skillet Focaccia Mozzarella Anchovy Toast Tomato Bread with Burrata and Salsa Verde COLORFUL PASTAS Bucatini Aglio e Olio with Wilted Arugula No-Cook Summer Tomato Pasta Orzo Skillet with Shrimp and Feta Caramelized Mushroom Pasta with Crispy Prosciutto Lemony Yogurt and Zucchini Linguine Spaghetti and Meatball Ragù Balsamic Brown Butter Tortellini with Spinach and Hazelnuts Pasta with Burst Cherry Tomatoes and Swordfish Pesto Pasta with Charred Radicchio Melted Broccoli Pasta with Capers and Anchovies Israeli Couscous Salad with Herbs, Green Olives, and Pistachios Baked Spinach Artichoke Gnudi GATHERING DISHES Thyme Pesto Roast Chicken with Crispy Potatoes Salmon in Crazy Water Caramelized Leek and Fennel Galette with Blue Cheese Flank Steak Tagliata with Arugula and Parmesan Broiled Swordfish with Fennel-Caper Slaw Braised Harissa Eggplant and Greens Sausage, Pepper, and Onion Oven Bake Rosemary Brown Butter Scallops Skillet Lemon Chicken Thighs with Blistered Olives Roasted Cod Saltimbocca Crispy Spiced Lamb and Cauliflower with Dates Baked Chicken Milanese with Lemony Escarole Mussels all’Amatriciana Shawarma-Spiced Halloumi and Vegetables Eggs in Purgatory Broccoli Steaks with Walnut-Raisin Salsa DESSERTS Chocolate Olive Oil Cake Rosé-Soaked Peaches London Fog Affogato Apricot Almond Clafoutis Tahini Truffles Raspberry Ricotta Gratin Citrus Polenta Cake Chocolate Pear Crumble Greek Yogurt Panna Cotta Roasted Figs with Dark Chocolate and Sea Salt Resources Acknowledgments About the Author Index

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Book Synopsis THE NO.1 SUNDAY TIMES BESTSELLERShortlisted for the Book of the Year - Food & Travel Reader AwardsFrom the author of Persiana - the golden girl of Middle Eastern cookery - Sirocco will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes. With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats.Praise for Persiana:'Loving Persiana' - Nigella Lawson'An instant classic' - Observer Food Monthly'The most exciting debut cookbook of the year' - Sunday Telegraph Stella'A fantastic treasure trove of good food' - Raymond Blanc'Sumptuous, thrilling, learned and downright brilliant' - Mail on Sunday'The most appetizing book - I want to eat every page of it' - Pierre Koffmann'Sabrina cooks the kind of food I love to eat' - Bruno Loubet'Brilliant for the novice, the timepoor and even the seasoned cook' - Guardian'Will have you salivating with Pavlovian gusto on page after page' - Independent'This book will delight fans of Ottolenghi-style food' - Waitrose Kitchen'Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off' - Huffington Post'A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond' - A Little Bird'The latest doyenne of Persian food' - MetroTrade ReviewLoving Persiana -- Nigella LawsonAn instant classic * Observer Food Monthly *The most exciting debut cookbook of the year * Sunday Telegraph Stella *A fantastic treasure trove of good food -- Raymond BlancSumptuous, thrilling, learned and downright brilliant * Mail on Sunday *The most appetizing book - I want to eat every page of it -- Pierre KoffmannSabrina cooks the kind of food I love to eat -- Bruno LoubetBrilliant for the novice, the time-poor and even the seasoned cook * Guardian *Will have you salivating with Pavlovian gusto on page after page * Independent *This book will delight fans of Ottolenghi-style food * Waitrose Kitchen *Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off * Huffington Post *A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond * A Little Bird *The latest doyenne of Persian food * Metro *

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Book SynopsisTom Walton is renowned for his low-fuss, max-flavour, family-friendly food. More Fish, More Veg is a collection of his go-to recipes that helps you put meals featuring sustainable seafood and seasonal veg on high rotation at your place.Some people are a little nervous about cooking fish, but with a few super simple techniques in your toolkit you'll be confident to give it a go. Tom walks you through these key cooking methods step-by-step, plus he provides pointers on sustainability and seasonality that will take the guesswork out of what fish to buy. He'll also show you how to make veg the star of the show with his vibrant veg-driven dishes that are full of life, colour and deliciousness.Season by season, this book is bursting with easy-to-make recipes that celebrate the abundance of top-quality ingredients and make it a breeze for you to eat more fish, more veg.Table of ContentsIntroduction How to Use this Book Choosing Fish and Seafood How to Cook Fish and Seafood THE RECIPESSpring Summer Autumn WinterArsenal of FlavoursThank you!

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