We all have good intentions when it comes to smart eating, but making better habits stick can be a challenge. Incorporating one nutrient-packed smoothie into your daily routine offers incredible benefits, and The 21-Day Healthy Smoothie Plan will give you everything you need to make smoothies a delicious part of your healthy lifestyle.
The 21-Day Healthy Smoothie Plan offers:
• An easy-to-follow, 21-day plan to get you hooked on smoothies
• A 3-day detox cleanse for when you need an extra smoothie boost
• Troubleshooting guides for common smoothie snafus
• Daily inspirational quotes and intentions to motivate you
• 30 delicious salad recipes to complement your daily smoothie
Stick to the smoothie plan, and turn your best intentions for healthy eating into reality.
Whether you want to detox, lose weight, or just make sure you get your daily dose of essential vitamins and minerals, drinking a smoothie is a tasty way to boost your health. With over 150 mouth-watering recipes, The Smoothie Recipe Book makes it quick and easy to naturally get your fill of antioxidants from fresh fruits and vegetables. Fill your glass with vitamins that suit your needs and taste how sweet being healthy can be.
The Smoothie Recipe Book contains:150 Recipes for making fresh, delicious fruit and vegetable smoothies—from breakfast smoothies to green smoothies and superfood smoothies Chapter Overviews for choosing the right smoothies for your dietary needs and health goals Helpful Facts for understanding the nutritional advantages of specific fruits and vegetables
The Smoothie Recipe Book includes: Breakfast Smoothies, Brain Nourishing Smoothies, Alkalizing Smoothies, Anti-Aging Smoothies, Antioxidant Smoothies, Cleansing Smoothies, Diabetic Smoothies, Digestive Health Smoothies, High-Energy Smoothies, Green Smoothies, Healthful Skin Smoothies, Kid-Friendly Smoothies, Low-Fat Smoothies, Protein Smoothies, Weight-Loss Smoothies, and much more!
"...everyone can learn something from this book. And what a fun way to nourish your body and stay healthy!"—Reader, Amazon Verified Purchase
Burning fat through proper diet and exercise can be a really tough job and most people give up before they reach close to their target. This is one reason that people turn towards unnatural ways of reducing or cutting down fat from their bodies. They would either turn towards medications and drugs to lose fat, or they would opt for other surgical procedures like liposuction etc. But why turn towards the potential harmful ways when you still have another healthy option left.
Yes, that is correct; "Fat Burning Juicing Recipes" is a marvellous collection of 25 delicious and miraculous recipes which are going to aid you in burning fat effectively and quickly. While you keep your diet healthy and natural and enjoy working out with a friend, try these delicious and natural juice recipes. These recipes are not only going to reach your target weight, they are also going to detoxify your body removing all the harmful wastes.
"Fat Burning Juicing Recipes" is the book you need in this busy life to help you achieve your target easily. Prepare these quick and easy recipes provided in the book and feel good rejuvenated and good about yourself. If you had lately been feeling lethargic and lazy due to the fat you have put on, you won't anymore once you try these delicious juice recipes. So buy the book now and begin a healthy journey to weight loss.
Supermarket produce sections bulging with a year-round supply of perfectly round, bright red-orange tomatoes have become all but a national birthright. But in Tomatoland, which is based on his James Beard Award-winning article, "The Price of Tomatoes," investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry. Fields are sprayed with more than one hundred different herbicides and pesticides. Tomatoes are picked hard and green and artificially gassed until their skins acquire a marketable hue. Modern plant breeding has tripled yields, but has also produced fruits with dramatically reduced amounts of calcium, vitamin A, and vitamin C, and tomatoes that have fourteen times more sodium than the tomatoes our parents enjoyed. The relentless drive for low costs has fostered a thriving modern-day slave trade in the United States. How have we come to this point?
Estabrook traces the supermarket tomato from its birthplace in the deserts of Peru to the impoverished town of Immokalee, Florida, a.k.a. the tomato capital of the United States. He visits the laboratories of seedsmen trying to develop varieties that can withstand the rigors of agribusiness and still taste like a garden tomato, and then moves on to commercial growers who operate on tens of thousands of acres, and eventually to a hillside field in Pennsylvania, where he meets an obsessed farmer who produces delectable tomatoes for the nation's top restaurants.
Throughout Tomatoland, Estabrook presents a who's who cast of characters in the tomato industry: the avuncular octogenarian whose conglomerate grows one out of every eight tomatoes eaten in the United States; the ex-Marine who heads the group that dictates the size, color, and shape of every tomato shipped out of Florida; the U.S. attorney who has doggedly prosecuted human traffickers for the past decade; and the Guatemalan peasant who came north to earn money for his parents' medical bills and found himself enslaved for two years.
Tomatoland reads like a suspenseful whodunit as well as an expose of today's agribusiness systems and the price we pay as a society when we take taste and thought out of our food purchases.
To make the very best cider—whether for yourself, your family, and friends or for market—you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker’s Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today’s cider makers with all the tools they need to produce high-quality ciders.
The New Cider Maker’s Handbook is divided into five parts containing:An accessible overview of the cider making process for beginners; Recommendations for selecting and growing cider-appropriate apples; Information on juice-extraction equipment and directions on how to build your own grater mill and cider press; A discussion of the most important components of apple juice and how these may influence the quality of the cider; An examination of the fermentation process and a description of methods used to produce either dry or naturally sweet cider, still or sparkling cider, and even ice cider.
This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making.
A mechanical engineer by profession, Claude Jolicoeur first developed his passion for apples and cider after acquiring a piece of land on which there were four rows of old abandoned apple trees. He started making cider in 1988 using a “no-compromise” approach, stubbornly searching for the highest possible quality. Since then, his ciders have earned many awards and medals at competitions, including a Best of Show at the prestigious Great Lakes International Cider and Perry Competition (GLINTCAP).
Claude actively participates in discussions on forums like the Cider Digest, and is regularly invited as a guest speaker to events such as the annual Cider Days festival in western Massachusetts. He lives in Quebec City.
The apple is one of the most iconic fruits, traditionally picked on cool fall days and used in pies, crisps, and ciders. And there is a vast world of varieties that goes beyond the common grocery store offerings of Red Delicious and Granny Smith. With names like American Beauty, Carter’s Blue, and Fallawater, and flavors ranging from sweet to tart, this treasure trove of unique apples is ripe for discovery.
There is no better guide through this tasty world than Tom Burford, whose family has grown apples in the Blue Ridge Mountains since 1715. The book is brimming with beautiful portraits of heirloom and modern apples of merit, each accompanied by distinguishing characteristics and common uses. As the view broadens to the orchard, you will find information on planting, pruning, grafting, and more. The exploration of the apple culminates with an overview of the fruit’s transformative capabilities when pressed, fermented, cooked, or dried. Beyond the polished and predictable grocery store display of Red Delicious and Granny Smith apples, a feast of beautiful and uniquely flavored North American varieties awaits the curious.
In 2008, three old friends had a hunch that the world deserved a better ice pop. Every summer since, New York City’s been taken by storm with out-of-the-box flavors like Raspberries & Basil, Peach & Bourbon, and Cantaloupe & Tarragon from People’s Pops. Now, the People behind the phenomenon share their DIY ethos in a breezy cookbook that teaches how to pair ingredients, balance sweetness, and explore fruits (and vegetables and herbs!)--in simple recipes that work with standard ice pop molds or improvised ones. With a chapter devoted to shave ice plus recipes for grownup boozy pops sprinkled throughout, People’s Pops proves itself top of the pops.
If most canning recipes seem to yield too much for your small kitchen, Preserving by the Pint has smaller--but no less delicious--batches to offer. Author Marisa McClellan discovered that most "vintage" recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam.
Preserving by the Pint is meant to be a guide for saving smaller batches from farmer's markets and produce stands-preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like:
Blueberry Maple Jam Mustardy Rhubarb Chutney Sorrel Pesto Zucchini Bread and Butter PicklesOrganized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch.
Intimate, delicate prose is interwoven with recipes in this lavishly photographed cookbook. Slater offers more than 300 delectable dishes--both sweet and savory--such as Apricot and Pistachio Crumble, Baked Rhubarb with Blueberries, and Crisp Pork Belly with Sweet Peach Salsa. With a personal, almost confessional approach to his appetites and gustatory experiences, Slater has crafted a masterful book that will gently guide you from the garden to the kitchen, and back again.
From the Trade Paperback edition.
If there is a frontier beyond organic, local and seasonal, beyond farmers' markets and grass-def meat, it's hunting, fishing and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking -- if you know how to find them.
In Hunt, Gather, Cook, he shares his experiences both in the field and in the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. Hank provides a user-friendly, food-oriented introduction to tracking down and cooking everything from prickly pears, to grouper to snowshoe hares.
The best thing about mug recipes is that the preparation and cooking time is well below five minutes and then you can enjoy your cake fresh and hot off the microwave!
Celebrate the luscious fruits of every season with this stunning collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats. Summer's wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter's bright citrus fruits shine in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi’s recipes showcase what's fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours like rye and spelt. Accompanied by gorgeous, evocative photography, Sweeter off the Vine is a must-have for aspiring bakers and home cooks of all abilities.
With Apple Delights Cookbook, Karen Jean Matsko Hood has expertly compiled some of the best recipes to be had concerning this delicious and versatile fruit. This cookbook contains over 240 delicious apple recipes. Each recipe has easy-to-follow directions and uses ingredients that are readily available. Of course, the most important ingredients are apples, which you can pick yourself for the freshest taste or purchase from any grocery store or market. You will never regard the apple in the same way again after becoming familiar with this useful and easy-to-use new cookbook.
Powerful Plant-Based Superfoods is your definitive guide to 50 of the leading superfoods for optimal health and vitality. Everyone knows that fruits and vegetables are a fundamental part of a healthy diet, but plant-based superfoods are the power elite. Revered by many ancient cultures for their ability to heal and energize the body, plant-based superfoods are the most nutrient-dense foods on the planet.
Powerful Plant-Based Superfoods features 50 top superfoods and discusses their unique benefits and how they can be integrated into your diet for incredible health and amazing taste. From local superfoods—like greens, berries, and garlic—to more exotic superfoods—like maca, cacao, and yacon—Powerful Plant-Based Superfoods also includes 50 nutrient-rich recipes that are all naturally vegan and gluten free.
From Berry Lavender Ice Cream and Mesquite Sweet Potato Hash to Luscious Cashew Cream Spinach Soup and Carob Bark, you can begin to work superfoods into your daily diet—effortlessly and deliciously—one meal and snack at a time. A beautiful compilation of information, tips, recipes, and photos, Powerful Plant-Based Superfoods will inspire you to start working with superfoods in your own kitchen to upgrade your diet and your health.
Table of Contents
The Global Scope of Grapes
Grapes for Health
Grapes to “cure” Possible Incurable Diseases
Types of Grapes
Difference between Wine Grapes and Table Grapes
How Do You Grow Grapes?
Best Climate for Grapes
Best Soil for Grapes
Grapes from Seeds or from Young Vines?
Plenty of Water
Making a Trellis for Your Vine
Protecting Your Grapes from Birds
Harvesting Your Grape Yield
Difference between Sultanas, Raisins and Grapes.
How to Get Grape Juice?
Traditional Carrot Pudding
Using Grapes for Natural Cures
Stress and Strain
Flatulence and Digestion Related Problems
The moment you hear the word “grapes”, you visualize a bunch of yellow or black – purple delicious, juicy fruit, which you enjoy plucking off their stalks and popping in your appreciated mouth. Believe it or not, grapes are just about the only fruit, which can be eaten in large quantities, without any sort of harmful side effects.
The magic about grapes is that not only is this considered to be an extremely good way which you can cure yourself, but it is also such a good and delicious, easy to eat fruit, that even fussy and finicky eaters who touch fruits and vegetables very rarely cannot resist a fistful of grapes.
The history of grapes goes back as long as mankind existed. In prehistoric times, grapes were gathered in the jungles, before man decided to cultivate them in his vineyards or gardens.
The Bible says that Noah grew grapes on his farm. But before that, the classical age of Greece had already assigned a God Dionysius, as the God of grapes and wine, and you can see him sporting around with the grape vine leaves around his head as he blesses his worshipers with the gift of the grapes – wine. The Romans called him Bacchus.
So when did wine get associated with grapes? An old legend talks about a Georgian princess who was suffering from toothache around 8000 years ago. No dentist would do anything for her, so being a delicate dainty darling, she said that she was going to kill herself because she could not bear the pain. So she went around looking for something to eat, which would put her out of her misery.
Now one of her could not care less slaves had left some grape juice neglected in an earthenware pot, and it had been fermenting over a long time in its corner. Naturally, it gave out the fermenting aroma of grape wine, which no one in that land had smelled before. So the Princess grabbed this pot, and drank everything and grew tipsy.
I am sure, she woke up with a hangover, but according to her, her toothache was gone and she had slept and dreamt pleasantly of no pain. Well, that was how people began to think about the juice of the grape in its fermented form.
In the same way, poetry, talking about the wine of Shiraz, going back more than 4000 years ago, speaks about the importance of wine in the old Oriental legends.
Wine can be made from almost any vegetable or fruit, yes, I have heard of people making wine from vegetables too, but that is rather an insult to the not so humble grape, because this berry is best suited to give you enough of juice, to make delicious sparkling wine, which can either be champagne, or can be ordinary table wine. Also, wine, if not made from farm grown grapes ripen in the sun in their vineyards, I consider to be sacrilege, and really not worth appreciating, or savoring.
Mark Twain in his hilarious book “Innocents abroad” talks about enjoying the adventure of he and his friends raiding an Italian vineyard at night, when they reach Italy. Now that should have been quite an intoxicating experience.
Table of Contents
Section 1: Avocado
Chapter 1: What is Avocado?
Chapter 2: History of Avocado
Chapter 3: How to Choose the Right Avocado
Chapter 4: Nutritional Breakdown of Avocados
Section 2: Health Benefits of Avocados
Chapter 5: Protection against diseases
Chapter 6: Avocados for Weight Loss
Chapter 7: Avocados for Skin and Hair:
Section 3: Including Avocado In daily diet
Chapter 8: Recipes for Avocado
Section 4: Fun Facts about Avocado
Section 5: Conclusion
Health Benefits of Avocado
The Pear Shaped Fruit
You might have heard the name “Avocado” a thousand times and wonder what it is. Well for starters, avocado is a fruit that is pear shaped in appearance. If you’re into fruits and veggies and believe in natural ways of living an ailment free life, then this book is all you need. Even if you don’t like fruits, you should still know about this one. Being a nutritionist, I would crown this fruit as the “king of all fruits” because of its nutritional value and health benefits. The interesting thing is that all these benefits come with no side effects, which are quite frequent with the advertised pills and supplements.
In our daily life we give value to things that are ready to eat or things that we can eat on the go. No wonder diseases like heart attack, high blood pressure, arthritis and obesity are so common in western lifestyle. Yes, I called obesity a disease. To you obesity might only mean having socially unacceptable outlook, but medicine people would tell you that obesity is the harbinger of countless diseases. The cure and control of all these things comes with one single fruit. Yes, you guessed it right. It’s avocado that promises you not only a healthy outlook but also a healthy inside too. Above all, the taste of this fruit is something that would surely tickle your taste buds.
This book has been divided into four sections. The first section will inform you about avocado and tell you what it is, its history and its nutritional value. The second section of the book is about the health benefits of avocado. Different diseases that can be cured with the help of avocado have also been mentioned. The role of avocado in weight loss and nourishing of skin and hair has also been discussed. The third section lists some golden tips related to this fruit. The final section is left for conclusion.
Fruitcake often gets a bad rap as being untasty, but you'll change your mind once you try one or more recipes like fruit rum cake, white fruitcake, or Mexican fruit cake.
The Christmas fruitcake recipe is nice for holiday gatherings. Your guests will become fruitcake fans once they taste this nice moist cake. The rum fruitcake is a nice after dinner dessert for a mini gathering any time of the year.
You'll find a recipe for fruit cake sure to please even the most picky dessert eater. Try the no bake fruitcake as a first venture into the fruitcake world. With the hints and moist fruitcake tips included in the book, you'll learn how to make a fabulous cake.
"Fruitcake Recipes" offers easy fruit cake ideas that everyone should try. Once you taste a homemade fruit cake, you'll be hooked.
The first completely revised edition of this juicing classic, The Complete Book of Juicing is packed with new information on super fruits such as pomegranate and papaya, weight-loss and juice fasts, immune function, juicers, and more. With one hundred fruit and vegetable recipes and a fresh new package, this book is a user-friendly and fun necessity for any juicing kitchen.
From the Trade Paperback edition.
Table of contents
Pomegranates for Beauty and Skincare
Pomegranate peels for beauty
Patchy skin – leukoderma
Pomegranates for curing ailments and diseases
Cure for obesity
Pomegranate peel Tooth powder
Pomegranate Digestive Special Powder
Diminished digestive capacity
The Spicy Pomegranate Special
Pomegranate digestive chutney
Using Copper Utensils
Sugarcane juice remedy
Excess of Salivation
Suffering from a sore throat
Pomegranate dates chutney
In this book of our Magic Series, the author is proud to bring pomegranates to the readers’ notice. Since ancient times, pomegranates have been an integral part of ancient medicine and natural remedies. Pomegranates have been called the Poor man’s doctor, because since ancient times, man has been curing himself with spices, fruits, herbs and nuts.
That is why people of the 21st century are coming back to nature and looking for natural remedies, which are going to cure them of diseases and ailments. Chemical-based drugs may heal you very well on a short-term basis, but they are going to have an everlasting long-term effect on your body. On the other hand, fruits and vegetables as well as herbs are going to heal your body naturally, while making sure that you do not suffer from any sort of side effects. This is the reason why the magic series are going to tell you all about the wonderful medical and beauty enhancing benefits of different herbs, spices, fruit, vegetables and flowers.
Ancient medical treatises in Egypt and Persia consider pomegranates to be a powerhouse of good health. That is because they thought that this fruit could cure people of many ills. The Latin name for pomegranate is Punica granatum. One wonders whether the Romans fought the Punic wars with Carthage, to rule over lands where they could get pomegranates, because after all, everybody knows that the Roman emperors ransomed Kings for black pepper, exotic fruit and other spices.
According to ancient treatises, the pomegranate had the power to purify your blood, which would mean that your skin would not suffer from any sort of skin ailments, including pimples or boils. Also, when I was talking about pomegranates, with an ancient naturopath, he told me that sages of ancient time used to use pomegranate seeds to enhance brain power and vision, get rid of odema, renew the mineral resources needed for keeping our body working properly and reduce urinary inconsistency.
In fact, he handed me some pomegranate seeds, mixed up with rock salt, to make me feel hungry. [I had lost my appetite, because of illness and also due to stress.] He said that that activated the stomach and made it do its job properly and naturally. It worked. So if you have a continuous access to pomegranates, lucky, lucky you!
The pomegranate peels are going to keep you beautiful. The pomegranate seeds’ juice is going to keep you healthy, both externally and internally.
Table of Contents
The Hot and Cold Nature of a Date
Weight Gain through Dates
Date Seeds to Heal Wounds
Suffering from Asthma?
Multifarious Winter Ailments Cure
Cashew ice cream
How To Make Coconut Cream And Coconut Milk
How to Make traditional “Khoya”
Suffering from Hemorrhoids?
Suffering from Mild Fever?
Suffering from Infected Skin Ailments – Including Acne?
High Blood Pressure Remedy
Being an avid botanist and herbal knowledge seeker since childhood, and later with a Degree in Natural Sciences, – Botany And Zoology foremost-I was happy to find that most of the plants, which I knew growing in my different gardens or in the woods just outside the boundary wires of our houses, nearly every plant had some medical, culinary or beauty use, coming down from the ages.
The first medicinal compendium in the East was written more than 5000 years ago in India and before that, in China. In the West, also Western Wise men , especially in Greece, more than 3000 years ago began noting down the knowledge of the nature of plants and they are medicinal value and remedies, taught to them by their teachers and masters.
One blesses the time, dedication, energy and effort taken in writing down all this knowledge, because in prehistoric times, all this knowledge was passed down through word of mouth. And most of it got lost because nobody had any visible and readable records of that knowledge. But the moment human beings got to know about writing materials like clay tablets, wax tablets, dried palm leaves and papyri as well as paper in China, this knowledge was preserved for the generations to come.
We just needed to interpret it, and use it in the best way of which we knew. Most of this knowledge, when read from a scientific viewpoint is scoffed as quack remedies and sheer silly ignorance. I remember one of my acquaintances scoffing about an ancient Egyptian remedy, in which Egyptian grandmothers used to apply a paste of moldy bread, to a wound in order to cure it. That was done 4000 years ago. My sophisticated 21st-century totally scientifically minded friend shuddered at this idea full of ignorance, but what could you expect from such barbarians.
When I told her that this remedy had passed down through the ages and was still in use, to cure infections. In 16th century Russia, every house had a moldy bread culture. Any bread, catching a mold would be put in a glass utensil, in which there was a little bit of water and some more moldy bread. And this culture was allowed to flourish. Anybody suffering from any cuts and wounds were immediately bandaged after the wound was washed, and treated to a moldy bread paste. When I told her that that same moldy bread was the basis of penicillin and other powerful antibiotics, discovered by Alexander Fleming in the 20th century, she blinked. These are the penicillins and sulfa drugs, which are being used by modern-day doctors.
In the same way, she was equally surprised to know that the Gauls used to go to war, with huge quantities of fresh moss. The moment they suffered from wounds while fighting those Romans, those Vikings, those Juts, Firbolgs and perhaps even those Picts, -but not the Tuatha Danaan-they immediately scooped up a handful of moss, squeezed it, tied it on to the wound, bandaged it with a piece of any cloth or rope to keep it in place and continued fighting on.
This sunny, citrus-infused collection showcases lemons, oranges, tangerines, grapefruits, and limes as well as out-of-the-ordinary kumquats, pomelos, Buddha’s hand, and yuzu in everything from breakfast to dinner, drinks to dessert. Seventy-five delicious, foolproof recipes include Tangerine Sticky Ribs, Burnt Sugar Meyer Lemon Tart, Citrus Crisps, and Havana Mojitos, while beautiful photography captures the essence of citrus on the plate. From miniature clementines to aromatic makrut limes, delicate Meyer lemons to ruby-hued grapefruits, the zesty,
tangy flavors of Citrus will brighten up both your kitchen and your cooking.
From the Hardcover edition.
This decorative journal is the perfect companion to the Blueberry Delights Cookbook: A Collection of Blueberry Recipes, Cookbook Delights Series – Book 2. It’s a great tool for writing down your thoughts, favorite recipes, or simply keeping track of important reminders, personal notes, and special occasions. This journal is great for jotting down your own poetry and short stories, or use it to store addresses and phone numbers. Convenient to carry and beautiful to look at, Blueberry Delights: A Daily Journal makes a thoughtful and unique gift!
Table of Contents
Chapter # 1: Intro
Chapter # 2: Nutritional Worth
Chapter # 3: Selection and Storage
Chapter # 4: Preparation
Chapter # 1: Not Just Vitamin C
Chapter # 2: Promotes Cardiovascular Health
Chapter # 3: Immunity Booster
Chapter # 4: Fights Cancer
Chapter # 5: Protection against Arthritis & Muscle-Wasting
Chapter # 1: Orange Rosemary Chicken
Chapter # 2: Orange & Beetroot Chopped Salad
Chapter # 3: Orange Drizzle Cake
Chapter # 1: Intro
Who doesn’t love the idea of having sweet, juicy, vigorous and vitamin C-packed oranges for breakfast? Athletes eat it whenever they need a quick, natural shot of energy and most of the population enjoys them just for their flavor, not knowing about their health benefits. And this is exactly why this book must be read by all; almost everyone known oranges contain vitamin C but there aren’t many people who know what comes as a result of it. Better yet, there are many other nutrients and health promoting compounds present in oranges that have far-fetched effects on the human body that would drastically increase the daily intake of oranges by the common populace, if found out. But everything needs to be built from the bottom-up and this is exactly what will be done in the forthcoming chapters.
Oranges are spherical fruits belonging to the citrus species consisting of two major types: sweet and bitter. The sweet orange is the one that is generally consumed and is known by its scientific name as Citrus Sinensis whereas the bitter orange is known as Citrus Aurantium. Popular variations of the sweet orange include Navel, Jaffa, Valencia and Blood-oranges which are a hybrid species, more aromatic in flavor, smaller in size and with red hues throughout their flesh. Most people do not get into the classification and to refer to the sweet orange as simply orange. The orange tree is a multi-seasonal, flowering tree growing to a height of 9-10 m; some species have been reported to grow as long as 15 m. Its oval leaves are 4-10 cm long and are alternatively arranged throughout the stem. The bottom of the tree, including the trunk and roots is called rootstick while the fruit bearing part of the tree is known as scion. Almost every variety of sweet oranges contains 10 segments (carpels) and six seeds. The orange fruit has a green color when it is unripe and upon reaching ripeness turns orange to yellow-orange.
The word orange is derived from the Sanskrit word for “orange tree”; the Sanskrit reached the European continent after going through Persian and Arabic derivations. Oranges are believed to be originated thousands of years ago in the Asian region ranging from South of China to Indonesia. Oranges were not cultivated in the Middle Eastern region till the 9th Century and it wasn’t until the 15th Century that they made into Europe, thanks to ethnic groups like Moors and traders like the Portuguese and Italians who voyaged to Asia. From Europe, oranges found their way into the Caribbean islands in the late 15th Century when Christopher Columbus brought the seeds on his voyage to the New World. Spanish explorers brought oranges to Florida & California in the 16th and 18th Century respectively. Currently, some of the largest producers of oranges include Brazil, USA and China with each country producing 18, 8 and 6.5 million tones of oranges annually making orange trees the most cultivated trees in the world.
Coming to the health-promoting side of oranges, it should be known that an orange has over 170 different healthy phytochemicals and more than 60 flavonoids, almost all of which act as strong anti-oxidants & anti-inflammatory bodies. Looking at these qualities it wouldn’t be wrong to relate oranges with the proverb, “an apple a day”! There are countless reasons why oranges fit this, they promote
Another pro of smoothies is that with a blend of different fruits and vegetables you can come up with a variety of tasteful ways to consume fruits and vegetables, and while you are on your regime and cutting on carbs, through smoothies you will be able to fulfill that sweet temptation. The trick here is to know the combination of fruits that you find delectable.
This book explores recipes that are sweet, full of health benefits and also kid friendly. Enjoy your next green smoothie the way you deserve to.
Table of Contents
Introduction to the Mangosteen
Eating a Mangosteen
How Does the Mangosteen Taste?
Nutritional Value of a Mangosteen
How to Grow Mangosteens
Harvesting of Mangosteens
Mangosteens in Native Medicine
Healthy Mangosteen Recipes
Can Mangosteens Help You Lose Weight?
Getting Rid of Stubborn Mangosteen Stains
Lesser-Known Tips about the Mangosteen
Introduction to the Mangosteen
When you think of tropical fruits, – those fruits which are cultivated in warm climates – what comes to your mind immediately? Avocado, breadfruit, açai berry, custard apples, gooseberry, bananas, figs, sweet oranges, jackfruit, Papayas, watermelon, lemons, sweet pepper, and musk melons immediately come to mind, because they are easily available on your supermarket shelves.
Among the more popular tropical fruits, which have suddenly been discovered by the West as the best ways to control weight, including the açai berry – here is the newest kid on the block – the Mangosteen. This plant was also known as the Malabar tamarind, and Garcinia gummi gutta.
Just like the Durian, this comes in the exotic fruit category. The encyclopedia Britannica considers it to be a native to Southeast Asia, called men-gu in Burma, and yielding about 1000 fruit per healthy plant every year.
Just like the mango and many other tropical trees, this plant also has glossy and dark green leaves. The flowers are rose pink and large. The fruit are about the size of a small orange. The rind may be read or it may be purple. Depending on the Mangosteen variety, it can be flattened or it can be round on the ends.
Since ancient times, this fruit has been considered to be an exotic delicacy, especially because of its juicy and delicate texture. In the West, it is served as a gourmet dish much prized by gourmands. You can add the juice, to a citrus dessert or jelly.
Peaches includes forty-five recipes ranging from classic desserts to internationally inspired preparations. In this book, the desserts come first, and all the recipes--from The Best Peach Ice Cream and Roasted Peach-Basil Chicken to Pickled Peaches and Peach Clafoutis--will leave us certain that we should all dare to eat a peach, as often as we're able.
Juicing for Beginners will teach you how to start using juicing recipes today for weight loss and better health, with 100 simple and delicious juicing recipes, as well as a complete guide to starting your own juicing diet. Learn how to pick out the juicer and juicing recipes that are perfect for you. Discover the nutritional benefits of each ingredient, from oranges, to spinach, to wheatgrass, and find out how to create your own refreshing flavorful juicing recipes. With easy-to-follow directions and amazing juicing recipes, Juicing for Beginners is your complete juicing bible.
Juicing for Beginners will change your diet and your life with:
• 100 easy, tasty juicing recipes, from Pomegranate Peach Detox Blend, to Mango Tango Green Juice
• Tips on using juicing recipes for weight loss, including the juice fast, juice cleanse, and juice detox
• Introduction to 11 healthy additives to increase health benefits of your juicing recipes such as wheatgrass, whey powder, and aloe vera
• Overview of how to use juicing recipes to fight diseases and common health ailments
• Detailed nutritional information charts for every ingredient
Juicing for Beginners is the book you need to get you on the way to your slimmer, healthier life.
The book tells you the specific health conditions that each juice can help you to treat or prevent, or the parts of your body they will help function. It’s informative, fun and interesting so download the book, get your blender ready, and Juice Your Way to Health!
Featuring tasty and stress-free recipes, including a few all-American favorites, such as:
• Broiled Sirloin with Spicy Mustard and Apple Chutney
• Strawberry-Blueberry Muffins
• Braised Chicken with Apples and Tarragon
• Spiced Egg Nog French Toast
• Cheesy Fiesta Soup
• Roast Turkey with Honey Cranberry Relish
• Hot Maple Apple Cider
• Pumpkin Curry Soup
• Blackberry Pudding
• Honey Walnut Pumpkin Pie
• Quinoa and Pumpkin Seed Salad
• Spicy Maple Chicken Wings
• Maple Nut Fudge
• Cheesy Mexican Casserole
The Farmstand Favorites Cookbook shows how you can reap the benefits of locally-grown foods that provide healthful nutrients for your family, as well as a connection to the earth and your community.
More than ever, we strive for a better understanding of where our food comes from, and for many of us this means shopping at a farmers market or farmstand. By supporting your local farmers and producers, you are also supporting a livelihood which is vital for a healthy, sustainable future. The Farmstand Favorites Cookbook is your guide.
This book contains 30 original lettuce-free salad recipes drawing upon a variety of cultural influences. The salads in this book can be enjoyed as a side dish, main dish, or even as desert. If salad has become a blah moment on your otherwise exciting plate, or if you’re just looking for some fresh ideas, let this book help you start thinking outside the lettuce.
There are tons of information of juicing that you can find in the internet but if you are looking for reliable information about juicing, then this e-book is for you.
With this e-book, not only will you learn about the health benefits as well as helpful tips in juicing but this book will also teach you great and healthful juicing recipes that you can easily try at home.
How To Preserve Garden Produce In Jams, Marmalades and Jellies
Table of Contents
Equipment Used for Jam and Jelly Making
Popular Jam Recipes
Apple and Blackberry Jam
Rules for Jam Making
Why Is Your Jam Not Keeping
Chunky and Dark Marmalade
Popular Four Fruit Marmalade
Marmalade Making – Step by Step Guide
Popular Marmalade Recipes
Banana and Oranges Marmalade
Choice and Preparation of Fruit
Soft fruit Juice Extraction
Hard Fruit Juice Extraction
Red Currant Jelly
Flavoring Jellies with Herbs
The instinct to preserve food, as it were, for a rainy day is inborn, and is a part of animal instinct. That is why big cats, especially leopards take some portion of their kill and leave it in the branches of trees, intending to come back to the already ready meal the next time they feel hungry.
So is this surprising that down the ages human beings have also been using different preserving techniques in order to keep food for a longer time? This food is preserved in vinegar and in oil, depending on your recipe.
So in this beginners guide on how to preserve food/fruit, you are going to learn how to prepare fruit, before preserving it. And after that, you are going to cook fruit so that your family can enjoy it long after the season has gone.
You can thus make jams, jellies, marmalades and use other traditional methods to save fruit.
In ancient times, people used to make jams by pounding fruit pulp and sugar together before heating it. This is a method practiced in many parts of the East and in many ancient cultures, but when we have traditional recipes not asking for so much of exertion on our parts through using a pestle and mortar, why bother!
In Elizabethan times, and even before that, jams were eaten with a spoon on special occasions in the form of conserves. That was because sugar was so rare that it was considered to be to be a luxury.
Oliver and his friends singing about Food, Glorious Food dreamt of “jam, jelly and custard.” Of course, they had never tasted these delicacies, being inmates of an orphanage, where they would be fed just porridge, stale bread and soup morning, evening and night. Fresh fruit, no, they did not taste it.
But we have plenty of access to fresh fruit and sugar. So now we can start enjoying the flavor of fresh homemade jams, marmalades and jellies, right now.
An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer’s nectarines and raspberries. Or a comforting pear bread pudding to soften a harsh winter’s day. Simple, scrumptious, cherished–these heritage desserts featuring local fruit are thankfully experiencing a long-due revival.
Whether you’re searching for the perfect ending to a sit-down dinner party or a delicious sweet to wrap up any night of the week, these broadly appealing and easy-to-prepare classics will become family favorites.
As the restaurant's popularity grew, so did Alice's commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and harvested naturally with techniques that preserve and enrich the land for future generations. After thirty years, the innovative spirit and pure, intense flavors of Chez Panisse continue to delight and surprise all who visit, and even those who cant get there know that Alice started a quiet revolution, changing the culinary landscape forever. Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits.
Now join Alice Waters and the cooks at Chez Panisse in celebration of fruit. Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan, Chez Panisse Fruit is a book to savor and to treasure.
Smoothies are nice for breakfast, as an after school healthy snack for kids or, if taken to work in a thermos, a cool and refreshing lunch or mid-afternoon snack.
A homemade fruit smoothie is easy to make in a blender. "Healthy Smoothie Recipes" has 47 delicious smoothies made with a variety of fruits. Make a blueberry smoothie recipe, low calorie smoothies, a tasty banana smoothie recipe and a refreshing mango smoothie recipe.
You'll learn how to make a smoothie using various fruits and a minimum amount of other ingredients. You'll also find smoothie recipes made with strawberries, pineapple, raspberries and watermelon.
Fruit has antioxidant benefits, and smoothies allow you to get more than one serving of fruit in each smoothie. With busy lifestyles, eating healthy by finding ways to make healthy snacks quickly is important for everyone. Smoothies make healthy eating easy.
For more information, visit RipeCookbook.com
In reality, a salad can not only be very healthy but also very flavorful! A traditional chicken Caesar salad tossed in homemade dressing and topped with fresh parmesan cheese is anything but boring and a southwestern chicken salad is sure to tempt your taste buds. If you want to take a step toward a healthier diet without sacrificing flavor, try these simple salads!
Table of Contents
How to Grow a Lemon Tree
How to Benefit from Lemons
Traditional lemon squash (Nimbu pani- lit- lemon water)
High Blood Pressure
Neem Juice Remedy
Carrot Juice Remedy
Pomegranate Horseradish Remedy
Spicy Fried Liver
Curing a Wound Infection
Honey Lemon Juice Cure
Sacred Basil Leaves Cure
Burn Cure Paste
Getting Rid of Burn Scars
How To Make Rose Water
Where Do You Get Fullers Earth?
Other Common Uses of Lemons
Traditional Lemon Pickles
Traditional Lemon Sherbet
Traditional Bleaching Cream
Lemon trees are very pretty and the lemon’s flower is sweet/but the fruit of the lemon is impossible to eat./¬ This song was very popular in the 60s and 70s, but the songwriter was wrong. Just not eating a lemon, because it is sour in taste, is going to prevent you from experiencing all the natural benefits of this versatile citrus fruit.
Lemons are considered to have originated in Asia, – China and Burma – from where they managed to conquer the world. Christopher Columbus brought lemon seeds back to Europe, from his travels. It thus began to be cultivated in Europe, where before it was a rarity.
It was only in the 1740s, that people in the West began to understand that there was some power in the lemons, which prevented sailors from suffering from scurvy and beriberi. They had not heard of vitamins C at that time of course, but sailing tradition spread the word through word of mouth that whenever sailors reached some islands, they had to eat of the fruit and the grasses there. That would prevent their gums from bleeding, pain in the muscles and in the bones and make them feel healthier. These fruits were citrus fruits, including lemons.
This cause and effect apparent result made European Navies make it a rule that every ship sailing out of harbor should have a plentiful supply of lemons, green grasses and other citrus fruits to feed to the sailors and the officers, during the voyage.
However, lemons have been known since 10 A.D. in Persia, where they were used for beautifying, culinary and medical purposes. Also, their gardens used to have lemon trees, and plenty of their traditional poetry described the lemon flower along with pomegranate flowers as a symbol of beauty and grace.
The characteristic sourness of the lemon, is due to the citric acid content in it. That is why lemon juice, as well as its rind and pulp, is used in culinary preparations, all over the world. The whole of the lemon fruit can be used, with the rind ground to add a flavor to special baked dishes. Lemon juice or even the peel of the dried lemon can be used for preparing beauty products and also in natural herbal remedies.