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This eBook will provide you with a brief background on Zen Buddhism, with information on it's history, meditations, and a guide to living the Zen lifestyle.

Excerpt from the Book:

Zen is essentially the art of being in the here and now, letting moments pass you without holding onto them, and it's a practice that is most beneficial when practiced daily. It's suggested that you plan out a schedule everyday to set aside time for meditation and possibly time to recite vows or chants, and read sutras. At first it may be difficult to do but, with practice, a set schedule, and this guide you will be able to embark smoothly on your journey through Zen teachings.

You are encouraged to include as many parts of a Zen life as your schedule and living circumstances permit. Many find it tempting to only practice some aspects, especially meditations, since they think this is the key to a Zen life. There is no key. You will find that there are several varying ways to practice; however, like a potter's wheel that becomes unbalanced the goal is to restore balance and since this potter wheel is yours, you decide what a balanced life looks like.

[...]

The art of living a Zen life is in its daily practice but, don't get discouraged if you aren't “progressing”. Words are just place holders for ideas and thoughts and progress is hardly something measured by a few facts—if it can be measured at all. So, remember, practicing meditation is an aid to centering your life, preventing it from coming out of balance, and is much less a race or linear progression where you can fail. In a race you may fail for lack of talent and training but the same is not true for meditation. In zazen, the only “fail” is in not trying—not a lack of skill or strength.

[...]

Accept things. Change happens and it's part of what it is called life. Accept what is happening. The reality is that you control very little, and when you stop to think about it, you control less than what you thought you thought you controlled. Alongside the idea of acceptance is the idea of non-judgment. What you think one thing means may not be what it means. People are much more receptive to those who ask questions than those who assume.

Please purchase the eBook to read the full guide.
The perfect eBook for women (and men) looking to become fitter, healthier, and lose fat.

This amazing guide is chock full of great advice and tips that you can action today. Become the person that you have always wanted to be.

Whether you want to do it for your partner, or yourself, this book will give you the push you need in the right direction.

Here is a preview of what is in this ebook:

Improving Your Mindset
- Attitude is Everything
- Getting Back Into the Exercise Groove
Diet and Nutrition
- How Many Calories Are Enough?
- Tips on Avoiding Yo-Yo Dieting
- Food for the Immune System
Exercises for Fitness and Fat Loss
- How to Stretch and Why
- Take a Walk!
- How to Lose Weight by Running
- How to Overcome Your Dread of Running
- Stronger Abs Lead to Easier Running
- Don’t Forget the Back for Great Abs
- At Home Exercises
- More Bang for Your Gym Buck
- Working Hard on the Elliptical
- Boxercise – Better Than the Rest?
- Using Dumbbells in Your Fitness Routine
Post Exercise Tips
- Why You Should Cool Down after Exercising
- Get Rid of Those Exercise Cramps
- Three Tips for Women to Lose Weight
- Weight Loss Tips for Men
- Surviving Exercise Challenges If You Are Overweight
- Two Tips for Better Endurance
- Tips on Getting Rid of Cellulite Fast
Motivation: No More Excuses
- Too Busy to Work Out?
- Work Together for Weight Loss
- Is Shorter Better?
Easy Everyday Lifestyle Changes
- The Exercise Ball Chair – The Ideal Office Chair?
- Laughter Is A Good Thing
- Tips on Waking Up
- What to Drink When You Are Staying Healthy
- No Work Workouts
The Book That Started the Fermentation Revolution

Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.

Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times.

This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes—including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread—and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.

Praise for Sandor Ellix Katz and his books:

“The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.”—Deborah Madison, author of Local Flavors

“Sandor Katz has proven himself to be the king of fermentation.”—Sally Fallon Morell, President, The Weston A. Price Foundation

“Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century.”—Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land

“The fermenting bible.” — Newsweek

“In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.” — Grist

A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts.

The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf.

In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery.

Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász.

With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.
A cookbook from the author of the popular website Nourished Kitchen, featuring 175 recipes based on the "traditional foods" philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods.  

     The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense, real food, and values quality, environment, and community over the convenience of processed, additive-laden products that are the norm on grocery store shelves. 
     Based on the research of Weston A. Price, who studied the diets of indigenous peoples to understand the relationship between nutrition and health, a traditional foods diet avoids processed ingredients, but allows meat, animal fat, and grains. It embraces cultured dairy, such as kefir and yogurt, that contain beneficial bacteria; fermented foods, such as sauerkraut  and kombucha, that are rich in probiotics; and organ meats that are packed with vitamins and minerals. It also celebrates locally grown foods. By choosing ingredients from nearby sources, you create a stronger connection to your food, and have a better understanding what you’re eating and how it was produced. 
     In The Nourished Kitchen, Jennifer McGruther guides you through her traditional foods kitchen and offers more than 160 recipes inspired by  the seasons, land, and waters around her. In the morning, fuel up with Eggs Poached in Fiery Tomato Sauce. On a hot summer day, Cucumber Salad with Dill and Kefir is a cooling side dish, and on a chilly fall evening, Barley in Broth with Bacon and Kale offers comfort and warmth. Old-Fashioned Meat Loaf with Gravy makes a hearty family meal, while Chicken in Riesling with Peas can be the centerpiece of an elegant supper. Satisfy your sweet tooth with Maple-Roasted Pears, and quench your thirst with naturally fermented Vanilla Mint Soda. With the benefit of Jennifer’s experience, you can craft a loaf of Whole Wheat and Spelt Sourdough Bread and stock your kitchen with Spiced Sour Pickles with Garlic.
     The Nourished Kitchen not only teaches how to prepare wholesome, nourishing foods,  but also encourages a mindful approach cooking and a celebration of old-world culinary traditions that have sustained healthy people for millennia. Whether you’re already a practitioner of the traditional foods lifestyle or simply trying to incorporate more natural, highly nutritious foods into your routine, you will find plenty to savor in The Nourished Kitchen.
A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.

Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.

Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today.

“In Japan, pickling, fermenting, and salting are elevated as a delicious and refined art form, one that Nancy Singleton Hachisu has mastered.  This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition. Nancy understands that salting cherry blossoms and drying squid aren’t just about preserving foods—it's about preserving a way of life.”
—Rick Bayless, author of Authentic Mexican and owner of Frontera Grill
 
“In her first gorgeous book, Nancy delved into the soul of Japanese country cooking.  In this stunning new volume, we are introduced to the myriad ways of preserving and fermenting that, like the writing and photography, highlight the gentle elegance and beautiful patience of Japanese cookery.”
  —Edward Lee, author of Smoke & Pickles and owner of 610 Magnolia
 
“Even if you never yearned to make your own miso or pickle your own vegetables, this beautiful book will change your mind. It’s almost impossible to flip through these pages without wanting to join Nancy Singleton Hachisu in the lovely meditation of her cooking. This book is unlike anything else out there, and every serious cook will want to own it.”
—Ruth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet Magazine
Your Backyard Farming Experience Begins Here!

Make the most of your harvest with over 75 delicious canning recipes!

At the end of a successful harvest, the backyard farmer will find themselves with an abundance of produce. Learning to preserve your harvest for use year-round is an essential craft. With the wide variety of uses for preserved produce, the homesteader will find Backyard Farming: Canning & Preserving the right guide to make certain your experience with home preserving is a success.

Canning & Preserving takes you through every step of the most popular forms of canning, covering everything from hot water bath canning to the use of a pressure cooker, as you explore the full range of options for your preserved foods. From jams, jellies, and preserves, to pickling food and preparing savory sauces, find the perfect use for your preserved harvest.

With Canning & Preserving, you will:
• Explore tried-and-true food preservation methods
• Learn to properly use the equipment needed to make the most of your harvest
• Create flavorful syrups and juices, for use in a variety of healthy recipes
• Enjoy delicious recipes year-round, using preserved foods

Join the growing movement of homemakers and homesteaders looking to make a return to a healthier, happier way of life—direct to your kitchen from your own backyard. Canning & Preserving will show you how.

Backyard Farming is a series of easy-to-use guides to help urban, suburban, and rural dwellers turn their homes into homesteads. Whether planning to grow food for the family or for sale at the local farmers market, Backyard Farming provides simple instruction and essential information in a convenient reference.
The secret's out! Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher. Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville's Porter Road Butcher will guide you through all the necessary steps to create the very best sausage - just like they do. Learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you'll discover techniques and trade secrets for grinding. You'll even find a list of the best tools for the job and how to use them successfully. Now comes the fun part, seasoning your sausage to create deep flavor profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more! Stuff and smoke your sausage - or don't- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more! Finally, enjoy your locally sourced, perfectly flavored sausage in mouth-watering recipes, like: - Tomato Meat Sauce with Italian - Breakfast Pinwheels - Bangers and Mash - Bratwurst with Sauerkraut and Mustard - Jambalaya with Andouille - Hot Chicken Sausage Sandwich - Chorizo Torta - Merguez with Couscous - Boudin Balls - Cotechinno and Lentils – Italian New Years Dish - Beer-Braised Bratwurst with whole grain mustard and sauerkraut - Roasted Currywurst with spatzle and braised cabbage - Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce
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