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Living Lively: 80 Plant-Based Recipes to Activate Your Power and Feed Your Potential
by Haile ThomasBy a superstar nineteen-year-old activist and motivational speaker, a unique cookbook and inspiring guide that combines 80 delicious, wholesome, super-powered plant-based recipes with a "7 points of power" manifesto to inspire the next generation of leaders toward self-reflection, critical thinking, and unlearning toxic ideas. When her father developed Type 2 diabetes, eight-year-old Haile Thomas began a journey that would change her family's dietary habits, improve her dad's health, and radically transform her life. Haile’s family began looking into ways to improve his condition without having to rely on medication with dangerous potential side effects. Inspired by her mom’s research, and fueled by her love of food, Haile learned everything she could about nutrition. After seeing how dramatically she and her family were able to change her dad’s health, she chose to expand her reach to make the biggest positive impact possible in the world—particularly in underserved and at-risk communities. At 16, she was the youngest to graduate from the Institute for Integrative Nutrition as a Certified Integrative Nutrition Health Coach. Now a social entrepreneur, speaker, and activist Haile is an advocate for conscious living who promotes resilience, positivity, and a healthy, nourishing lifestyle to young people everywhere.Haile believes that to productively work toward our best selves, we must first fuel the vessel that supports us—our bodies. By incorporating healthy, plant-based dishes into our daily routine, we can boost qualities such as confidence, happiness, and positivity, giving us the energy we need to change our lives and the world.Haile’s delicious, nutrition-packed vegan recipes boost brain power, calm the body, and provide energy. Some of the sensational food in Living Lively includes:Golden Dream Turmeric Berry Chia PuddingFruity Jamaican Cornmeal PorridgePotachos (Potato Nachos) with Green Chile Cheese SauceStraight Fire Mac N' CheeseKorean Jackfruit Sloppy JillAB & J Swirl BrowniesShortcut Sweet Potato Pie BoatsLiving Lively combines these recipes with advice and insights from Haile's life as well as other dynamic, relatable young women, Gen Z leaders who are activating their power every day, including environmentalist and animal rights activist Hannah Testa, dancer and actress Nia Sioux, entrepreneur and mentor Gabrielle Jordan, global activist and sustainable fashion entrepreneur Maya Penn, and self-love advocate Luisa Gaffga. They promote not just physical nutrition but mental and emotional engagement, by paying close attention to the messages we receive from society, our personal relationships, and more to think critically about how they affect us and our outlook on the world.These tools are specifically targeted at positive resistance, growth, and joy in what Haile calls the “7 Points of Power”—wellness, world perspective, media and societal influences, thoughts and spirituality, education, relationships, and creativity and giving. Beautiful and uplifting, Living Lively empowers us to take strong, positive steps to nourish ourselves, each other, our communities, and the planet.
It Cannoli Be Murder (Italian Chef Mysteries #2)
by Catherine BrunsIt's time to serve some just desserts...Six months after her husband's death, Tessa Esposito is hoping to drum up reservations for her restaurant's grand opening. And since a signing with bestselling author, Preston Rigotta, is sure to draw a crowd, Tessa agrees to cater her cousin's bookstore event—whipping up some of her famous Italian desserts. But the event soon takes a sour turn when Preston's publicist, an old high school rival, arrives and begins to whisk up their old grudges.That night, a fight breaks out in front of the crowd, and it becomes clear there's bad blood in Harvest Park. And when the publicist is found dead on the bookstore floor the next morning, a stray cannolo at her side, Tessa knows who will be framed as the prime suspect.To clear both her cousin's and her own name, Tessa must investigate the murder. But Preston's publicist has many secrets to hide, and in the end, the truth is bittersweet...The second book in the Italian Chef Cozy Mystery series!
Witches and Wedding Cake (A Magical Bakery Mystery #9)
by Bailey CatesBaker Katie Lightfoot is crafting her own magical wedding cake and tracking down a malicious murderer in the newest installment of this New York Times bestselling series. Katie will be marrying firefighter Declan McCarthy in less than a week, and she's still finding time to run the Honeybee Bakery, where she infuses sweets and treats with special spells and cheerful charms. But her hope of getting hitched without a hitch is short-lived. When Declan's family shows up early to enjoy a few extra days in Savannah, his youngest sister finds an unsavory surprise: her ex-husband, dead in a hotel room hours after they argued. The ex was scam artist with a lot of enemies, but the argument puts Declan's sister under suspicion. Between dress fittings and dough-kneading, Katie—along with her witchy friends in the spellbook club—will really have to work some magic to figure out who killed the con man...or there may not be a wedding.
Lost Restaurants of the Tri-Cities, Tennessee (American Palate)
by Daphne M. MatthewsThe Tri-Cities has been blessed with fame-worthy eateries that have helped shape the area's identity. Elvis shimmied through the area during his up-and-coming years, making for one incredibly happy girl and her not-so-happy boyfriend. Broadwater Drug Stores served hamburgers that brought in customers from miles around. Hungry patrons had to arrive very early at Mountaineer Restaurant or they wouldn't find a place to park. Home Sweet Home and the Mezzanine Tea Room offered homey atmospheres and had the best quiche in the area. Visitors to Skoby's World were treated to a culinary trip around the world. Author Daphne Matthews details the delectable stories of the most iconic restaurants in the Tri-Cities' past.
Metabolic Effects Of Dietary Fructose
by Sheldon ReiserIt is hoped that the material presented in this book will provide the reader with a detailed description of the published research pertaining to the metabolic effects of dietary fructose, will define future research needs, and will stimulate interest in further research aimed at evaluating the advisability of the intake of fructose by humans.
Fat Absorption: Volume II
by Arnis KuksisThis book provides an authoritative and comprehensive source of information on the biochemical an metabolic aspects of digestion and absorption of different dietary fats and other lipids, with minimal discussion of the physical chemistry of the process, which has been covered in great detail in previous reviews. It is intended for both researchers and practitioners in the biomedical field who require detailed knowledge of the biomedical and metabolic transformations involed in the intestinal digestion and resynthesis of dietary fats and other lipids.
Puddin': Luscious and Unforgettable Puddings, Parfaits, Pudding Cakes, Pies, and Pops: A Cookbook
by Clio Goodman Adeena SussmanThe classic American treat finally gets its due: foolproof pudding recipes, from irresistible standards to inventive modern twists, by the chef and owner of New York City's popular pudding destination. Puddin' shares Clio Goodman's secrets for re-creating--and improving on--your sweetest childhood memories. From grown-up renditions of snack-time favorites like Butterscotch Pudding (spiked with whiskey) to party-ready showstoppers like Banana Upside-Down Cake with Malted Pudding and summertime crowd-pleasers like Peanut Butter Fudge Pops and Peach Melba Parfaits, Puddin' serves up luscious and decadent recipes for your every dessert whim. Along the way, Clio offers suggestions for adapting her pudding recipes--all of which are naturally gluten-free--for vegan and low-fat variations. And because creamy pudding just begs for a companion, Puddin' also includes recipes for homemade toppings, such as Salted Caramel Sauce, Marshmallow Crème, and Brownie Crumbs, that can be mixed and matched with the puddings of your choice or incorporated into one of Clio's signature parfaits. These surprisingly easy-to-execute pudding creations are destined to become staples of your dessert repertoire. Puddin' is a celebration of an American classic.
Cellular Antioxidant Defense Mechanisms (Routledge Revivals #1)
by Ching Kuang ChowFirst Published in 1988, this three volume set offers a full insight into the immune system and its response to antioxidants. Carefully compiled and filled with diagrams, references and information this set is recommended for students of immunology and other professionals in their respective fields.
Cellular Antioxidant Defense Mechanisms (Routledge Revivals #2)
by Ching Kuang ChowFirst Published in 1988, this three-volume set offers a full insight into the immune systems and its response to antioxidants. Carefully compiled and filled with diagrams, references and information this set is recommended for students of immunology and other professionals in their respective fields.
Cellular Antioxidant Defense Mechanisms (Routledge Revivals #3)
by Ching Kuang ChowFirst Published in 1988, this three-volume set offers a full insight into the immune systems and its response to antioxidants. Carefully compiled and filled with diagrams, references and information this set is recommended for students of immunology and other professionals in their respective fields.
Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes
by Giuliano Hazan Joseph De LeoHome cooks are once again looking to prepare well-balanced meals that include everyone’s favorite food—pasta. Few of us, though, have the leisure to create a classic Bolognese meat sauce from scratch. For those who are as pressed for time as they are starved for a toothsome bowl of beautifully sauced pasta, Giuliano Hazan has created 100 scrumptious pasta dishes that can be put together in half an hour or less. Hazan’s repertoire—hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces that take their cue from the classics of Italian cuisine—will let you bring healthful, hunger-satisfying pasta back to your family’s weeknight supper table. Included are recipes for last-minute dishes, as well as useful advice on stocking your pasta pantry, choosing cooking equipment, and figuring out which pasta shape goes with which kind of sauce.
Chemical Quality Assurance of Milk and Milk Products
by Kamal Gandhi Rajan Sharma Priyae Brath Gautam Bimlesh MannThis book discusses quality-related aspects of milk and milk products, covering the various analytical procedures for testing the quality and composition. It also describes the adulteration of milk and milk products and the common as well as advanced techniques used to detect such adulteration. Further, the book examines food laws, guidelines and regulations laid down by FSSAI, CODEX, ISO, IDF and USFDA, and addresses the functioning of a number of international and national organizations, including the WTO, Codex Alimentarius Commission, and BIS. Familiarizing readers with the concepts of QC, TQM, PDCA cycle and related concepts of quality assurance, the book also provides information on other topics that indirectly contribute to the quality of milk and milk products, like the calibration of milk testing equipment, quality of water used in milk processing and the standardization of various chemicals used for testing. This book is a valuable resource for researchers and industry professionals dealing with dairy products.
Gut Remediation of Environmental Pollutants: Potential Roles of Probiotics and Gut Microbiota
by Xiangkai Li Pu LiuThis book focuses on probiotics and gut microbiota, as well as their roles in alleviating the toxicity of various environmental pollutants, presenting the latest research findings and explaining advanced research methods and tools. At the same time, it offers suggestions for future research directions. Further, the book introduces readers to the concept of gut remediation, a potential approach to reducing environmental-pollutant toxicity in vivo, based on modulation of gut microbiota using probiotic supplements. Lastly it provides suggestions for further reading.
12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods
by Dana JacobiFrom an award-winning food writer and chef--the breakthrough cookbook that identifies 12 micronutrient-rich foods that can help protect you against major disease and shows you how to turn them into mouthwatering dishes.A diet rich in nutrients, including protein, carbohydrates, fat, fiber, and vitamins, is not enough for our health. For optimum protection against heart disease, cancer, diabetes, and other chronic diseases, we also need an abundance of micronutrients. How to make sure we get enough of these vital micronutrients--and how to prepare them easily and deliciously--is what Dana Jacobi shows us in 12 Best Foods Cookbook.After identifying the 12 foods containing the most potent micronutrients--broccoli, black beans, tomatoes, salmon, soy, sweet potatoes, oats, onions, blueberries, walnuts, spinach, and chocolate--Jacobi provides over 200 fabulous, remarkably varied recipes starring these ingredients. From appetizers and sandwiches to sides and smoothies, from Salmon and Creamed Corn Chowder to a stir-fry of Asparagus, Red Pepper and Curried Tofu, the recipes in this book prove that a diet rich in all the micronutrients science has shown to be indispensable to our well-being can be a parade of delectable dishes. And, since chocolate is the most powerful antioxidant food, The Ultimate Bittersweet Brownies is one of the sweet treats that will satisfy the yearnings of health-conscious eaters and passionate chocoholics alike.
Nebraska Sweet Beets: A History of Sugar Valley
by Lawrence GibbsSugar beets are as tenaciously rooted in Nebraska's history as they are in its soil, especially in a seventy-mile stretch of the North Platte Valley that extended into eastern Wyoming. The state's first processing facility opened in Grand Island in 1890, boasting the largest mill in the world. The height of the beet boom occurred in the early part of the twentieth century as Wyobraskan towns courted factory locations as feverishly as rival sugar companies competed for territory, and an irrigation network turned the region into America's Valley of the Nile. Some rail lines have disappeared from the map, while catastrophes like the Scottsbluff and Bayard sugar bin explosions and the Gering Molasses spill will never be forgotten. From neglected beet dumps and abandoned rail spurs to silos ready for future harvests, explore Sugar Valley's heritage with Lawrence Gibbs.
Classic Restaurants of Evansville (American Palate)
by Kristalyn ShefvelandNestled in a horseshoe bend along the Ohio River, Evansville bestrides the border between the Mid-South and the Midwest. This location allowed the city to build a culinary tradition all its own. For generations, cherished eateries like Turoni's, House of Como and Hilltop Inn have served delicious and unique local fare like brain sandwiches, cracker-crisp thin crust pizza, Ski slushies, burgoo and more. In recent years, revitalized historic districts have housed cafés, coffeehouses and breweries that hearken back to Evansville's past even as they embrace the present and look to the future. Historian and University of Southern Indiana professor Kristalyn Shefveland explores the historic restaurants and contemporary legends that define two centuries of Evansville's food history.
Nutrition in Kidney Disease (Nutrition and Health)
by Jerrilynn D. Burrowes Csaba P. Kovesdy Laura D. Byham-GrayThis third edition of this text is organized into seven sections that address the educational needs of dietitians around the world who seek current information about nutritional management of chronic kidney disease (CKD). Part I addresses the differences in the epidemiology of CKD and renal replacement therapy worldwide, such as environmental, ethnic, cultural, political and macroeconomic factors. Part II includes a thorough review of the components of the nutrition assessment, which includes information about psychosocial issues affecting nutritional status in kidney disease and drug-nutrient interactions, and parts III and IV review preventative strategies for common disorders associated with CKD such as hypertension, type 2 diabetes, obesity and cardiovascular disease are provided, and current evidence-based treatment recommendations for the nutrition management of non-dialyzed, dialyzed and transplanted adults are addressed. Part V presents the nutritional concerns of CKD populations with special needs (i.e., pregnancy, infancy, childhood, adolescence and the elderly). The nutrition management of other disorders associated with kidney disease are covered in Part VI; these include protein-energy wasting and the inflammatory response, bone and mineral disorders, nephrotic syndrome, nephrolithiasis, and acute kidney injury. Lastly, Part VII is devoted to cutting-edge research on topics of concern in nutrition in kidney disease such as the gut microbiome including pre- and probiotics, appetite regulation, advanced glycation end products, physical activity and structured exercise, and dietary patterns including plant-based diets. When appropriate, the new clinical practice guidelines in nutrition for individuals with CKD are integrated into the chapters. The third edition of Nutrition in Kidney Disease will be a highly informative resource for nephrologists, nutrition scientists, nutritionists, and researchers and students whose research, practice, and education includes nutrition and kidney disease.
Foodservice Organizations: A Managerial And Systems Approach
by Mary B. GregoireDetailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs.
Betty Crocker Bisquick Quick to the Table: Easy Recipes for Food You Want to Eat
by Betty CrockerBisquick, America's favorite baking mix, has been keeping up with home cooks since 1930, whether they want classic pancakes, hearty casseroles, or gluten-free and healthful dishes. Betty Crocker Bisquick Quick to the Table offers 145 more on-trend, trusted, and surprisingly easy recipes for delicious and wholesome meals that families can feel good about digging into. Rely on Bisquick for breakfast, lunch, and dinner—and everything in between—with chapters that span every meal of the day: Pancake & Waffle Time, Let's Make Brunch, Simple Dinners, Easy Apps and Breads, and Sweet Treat Cravings. Eating gluten-free? On top of the gluten-free recipes throughout the book, the book starts with a guide to swapping Original Bisquick and Gluten Free Bisquick.
Diala's Kitchen: Plant-Forward and Pescatarian Recipes Inspired by Home and Travel
by Diala CaneloFood and travel writer Diala Canelo shares 100 healthy, vegetable-forward recipes inspired by her international travel.On any given day, you'll find Diala Canelo travelling around the world, walking the streets of her favourite cities-- including Barcelona, Paris, Melbourne, Mexico City, Florence, and Santo Domingo, where she grew up near the sea--places that inspire her flavourful and nourishing cooking. Influenced by local flavours, fresh ingredients, and a passion for healthy meals made from scratch, Diala's recipes embrace the beauty in simply prepared, vegetable-forward, pescatarian-friendly cooking.Diala's Kitchen is a collection of bold and flavourful recipes inspired by home and travel, with stunning food and photography from afar, that food-lovers will want to cook and enjoy with family and friends. With over 100 recipes including Salmon Tacos with Chipotle Crema, Blackened Fish with Creamy Yucca Fries, Wild Mushrooms Over Creamy Polenta with Mascarpone, Coconut Flan, Salted Caramel and Vanilla Pots de Crème, and Caramelized Banana and Cinnamon Loaf, Diala will take you to all the corners of the world and animate your kitchen with lively flavours.
Pilsner: How the Beer of Kings Changed the World
by Tom AcitelliOn the night of April 17, 1945, Allied planes dropped 111 bombs on the Burghers' Brewery in Pilsen, Czechoslovakia, destroying much of the birthplace of pilsner, the world's most popular beer style and the best-selling alcoholic beverage of all time. Still, workers at the brewery would rally so they could have beer to toast their American, Canadian, and British liberators the following month. It was another twist in pilsner's remarkable story, one that started in a supernova of technological, political, and demographic shifts in the mid-1800s and that continues in the craft breweries of today. Tom Acitelli's Pilsner: How the Beer of Kings Changed the World tells that story.Pilsner shatters myths about pilsner's very birth and about its immediate parentage. Acitelli, author of the craft beer history The Audacity of Hops and the James Beard finalist American Wine, also pops the top on new insights into the pilsner style and into beer in general through a character-driven narrative that shows how pilsner influenced everything from modern-day advertising and marketing to today's craft beer movement.
The Everything College Cookbook, 2nd Edition: 300 Easy and Budget-Friendly Recipes for Beginner Cooks (Everything®)
by Emma LunsfordThe newest edition to the bestselling The Everything College Cookbook features 300 simple recipes to help beginner chefs cook delicious and healthy meals on a student&’s budget. Just because you&’re a college student doesn&’t mean you have to endure four years of Easy Mac and ramen noodles. Whether it&’s your first day in the dorms or your senior year, there are ways to skip the dining hall and make a variety of quick, easy, and delicious meals from the comfort of your room. This edition of The Everything College Cookbook is packed with 300 recipes perfect for a fast breakfast before your 8 a.m. class or a midnight snack to keep you energized as you pull an all-nighter. Learn to make everything from a Paleo Sweet Potato Hash to 3-Ingredient Vegan Pancakes to Healthy Banana Ice Cream! Whether you only have an Instant Pot and a microwave or a full-sized kitchen, this book has the perfect recipe for you to make a healthy and tasty meal—all while sticking to your student budget!
All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women's Right to Vote
by Laura KuminIn honor of the centenary of the 19th amendment, a delectable new book that reveals a new side to the history of the suf frage movement.We all likely conjure up a similar image of the women&’s suffrage movement: picket signs, red carnations, militant marches through the streets. But was it only these rallies that gained women the exposure and power that led them to the vote? Ever courageous and creative, suffragists also carried their radical message into America&’s homes wrapped in food wisdom, through cookbooks, which ingenuously packaged political strategy into already existent social communities. These cookbooks gave suffragists a chance to reach out to women on their own terms, in nonthreatening and accessible ways. Cooking together, feeding people, and using social situations to put people at ease were pioneering grassroots tactics that leveraged the domestic knowledge these women already had, feeding spoonfuls of suffrage to communities through unexpected and unassuming channels. Kumin, the author of The Hamilton Cookbook, expands this forgotten history, she shows us that, in spite of massive opposition, these women brilliantly wove charm and wit into their message. Filled with actual historic recipes (&“mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust&”) that evoke the spirited flavor of feminism and food movements, All Stirred Up re-activates the taste of an era and carries us back through time. Kumin shows that these suffragettes were far from the militant, stern caricatures their detractors made them out to be. Long before they had the vote, women enfranchised themselves through the subversive and savvy power of the palate.
The Amorino Guide to Gelato: Learn to Make Traditional Italian Desserts—75 Recipes for Gelato and Sorbets
by Stéphan LagorceThe Comprehensive Guide for Any Gelato Lover or Frozen Dessert Afficionado! Learn the ins and outs of gelato, sorbet, and ice cream from the masters: how it's made, how to create different flavors and aesthetics, and more. Combining sweet flavors and scents with the smoothness of ice cream, fruits with the freshness of sorbets, choosing the best ingredients and the most natural; this is the passion of Amorino. Included within this book are dozens of recipes for different types of frozen desserts and delicious accompaniments, such as chocolate and caramel sauces, as well as instructions to take your recipes to the next level by making them beautiful and ornate, adding embellishments, and more. Ice cream is the delectation of the moment, the whim of pleasure, a pure delicacy. Let yourself be guided by your taste buds into deliciousness with The Amorino Guide to Gelato.
Amish Butters, Salsas & Spreads: Making and Canning Sweet and Savory Jams, Preserves, Conserves, and More
by Laura Anne Lapp60 traditional Amish recipes for apple butter, cranberry chutney, corn salsa, and more!The Amish are known for their canning practices, which are essential to communities of large families and even larger gardens. Written by Amish writer Laura Anne Lapp, Amish Butters & Salsas offers sixty classic recipes for all varieties of spreads, fruit butters, sweet and savory chutneys, salsas, and more.Recipes are written with Amish-style simplicity and no-nonsense instructions, perfect for novices and experienced preservationists alike. Recipes include a multitude of preserves that are perfect for storing in your own pantry or gifting to friends and family. Find recipes such as:Peach-ginger butterPumpkin spice butterTomato basil salsaAmish wedding salsaAmish church spreadAmish peanut butter spreadCheese spreadAnd much more!Amish Butters & Salsas gives readers a close-up of a world seldom seen to show how canning and preserving and Amish life work rhythmically together.&“Growing up Amish, the eldest daughter in a family of seven, canning and preserving were always a part of family life, a part of summertime that went hand in hand with gardening. Now, as a mother of four growing boys with a large garden, I still find canning and preserving a part of my summer tradition. I love gardening, and preserving the beauty of my garden is just another part of that tradition.&”