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Nature's Cancer-Fighting Foods
by Verne VaronaA revised edition with new recipes and updated research on the best foods to eat to fight cancer A comprehensive, holistic, and practical plan for cancer prevention and recovery, now completely revised and updated. Grounded in documented research from leading medical institutions--along with studies of the world's healthiest populations--nutrition educator Verne Varona has developed a breakthrough nutritional and lifestyle program for immunity building and cancer prevention and recovery.
Nature's Gift of Food
by Jan de VriesYour food is your medicine and your medicine your food. So said Hippocrates, the father of medicine - but nothing could sum up Jan de Vries' approach to dietary management better. Over the past 35 years the number of people seeking his advice on food-related problems has increased dramatically, for although there are numerous books available on the subject, the information they contain is often contradictory and confusing - not surprisingly, maybe, when there are over 4,000 addictives finding their way into our food everyday. But wholesome eating is, in fact, very simple and you only need the sensible guidance contained in this book. The results speak for themselves. A balanced diet produces a noticeable increase in energy levels fairl quickly. Nutrition is a subject close to Jan de Vries' heart and his enthusiasm is evident in this latest book. Easy to read and easy to follow, it is a dietary plan for every household.
Nature's Medicines: The Definitive Guide to Health Supplements: From Asthma to Weight Gain, From Colds to High Cholesterol--The Most Powerful All-Natural Cures
by Gale Malesky The Editors of PreventionWhat is the mysterious healing power behind the scores of supplements that have been called miracle medicines? Why are many of these supplements so potent? In Nature's Medicines, you'll find information on the most controversial and powerful health supplements on the market, including • Vitamins and minerals: Find out which can prevent arthritis, cancer, and heart disease--and add years to your life. • Nature's herbs: Discover the herbal supplements that boost immunity, relieve stress, remove toxins, and pump up your energy. • Emerging supplements: Find out what you're really getting when you buy highly publicized supplements like bee pollen, coenzyme Q10, melatonin, shark cartilage, and more. How effective are they? What have researchers discovered about how they work? You'll also find exact recommendations from M.D.'s, alternative practitioners, and herbalists, such as: • The new memory aid: a Chinese herb that "can help protect your brain from damage due to aging, heart disease, or toxins." • The new cure for high cholesterol: an herb that can "lower cholesterol and triglyceride levels, raise HDL levels, and promote weight loss." • The new pain medicine: a natural anti-inflammatory that "acts like a home-style ibuprofen." • The new arthritis cure: a supplement that can "slow the loss of cartilage by pumping more cartilage-generating nutrients into the body." And much more--in all, more than 95 supplements to prevent or cure common diseases and health conditions.
The Naturopathic Way: How to Detox, Find Quality Nutrition, and Restore Your Acid-Alkaline Balance
by Christopher VaseyHow naturopathy works to establish good health and protect against the toxic causes of illness • Shows how cleansing the body’s internal cellular environment with diets and fasts removes the chief cause of disease • Explains the role played by the acid-alkaline balance in maintaining good health and peak energy Illness does not appear by chance. It is the direct result of the way we live--what we eat and drink, if we have enough physical exercise, and our state of mind. The basic principles of naturopathy recognize this reality, and its treatments are designed to support our present state of good health or to help us get back to it. Christopher Vasey, author of the bestselling The Acid-Alkaline Diet for Optimum Health, explains that naturopathic treatments do not attempt to cut off symptoms but instead focus on removing toxic causes. All diseases stem from an unbalanced or dysfunctional biological terrain. This occurs when the body’s internal cellular environment becomes clogged with wastes or when it lacks essential vitamins and mineral nutrients. In this naturopathic guide to health and healing, Vasey shows how to remove toxins from the body using diets, fasts, and detoxifying cleanses. He points to the key role played by the acid-alkaline balance in maintaining peak energy and explains what natural supplements to take to restore deficient nutrients in the body. Vasey believes that the greatest part of achieving health is in our own hands. His book provides a comprehensive set of naturopathic tools to help us restore our optimum health.
The Naughty Diet: The 10-Step Plan to Eat and Cheat Your Way to the Body You Want
by Melissa MilneOver the last year, author Melissa Milne asked thousands of women how they feel about their bodies, weight, food, and self-image. The answers were shocking: more than 80 percent feel guilty after a meal; nearly 60 percent have dieted down a dress size to please a man; almost two-thirds say they have been body-shamed by another woman-and 50 percent would rather be skinnier than happier or smarter. These women are sick and tired of feeling bad while trying to lose weight. And Milne has the solution: Don't be perfect-just be Naughty.The Naughty Diet says screw guilt and pass the wine. Every chapter is built around a series of Naughty Steps-science-based, life-tested, attitude-adjusted approaches to food, exercise, and life management-each informed by the country's top doctors and nutritionists. Following this plan, you'll learn how to effortlessly embrace principles of healthy living, as well as pleasurable eating, changing the way you think about food- and yourself. Far from telling you what you have to do, The Naughty Diet instead frees you to live life to the fullest; without shame, guilt, fear, or confusion. By doing so, you'll also allow for indulgences, including chocolate, wine, bread, and cheese, along with more than 40 deliciously nutritious recipes inside the book. Now balanced, the guilt-and the pounds-will melt away.
Navigating Your School Cafeteria and Convenience Store (Understanding Nutrition: A Gateway to Ph)
by Kyle A. CrockettNutrition can be complicated. How do you know what foods are healthy and what aren't? How much should you eat? When you're standing in the lunch line in your school cafeteria, what decisions should you make? What foods should you buy at the convenience store after school? In a store or school cafeteria, it may be hard to pick the best foods and snacks. What LOOKS the best isn't always the healthiest. You may not have a lot of choices to pick from. Learn about making the best decisions you can--both in the lunch line and the convenience store.
NCFE Level 1/2 Technical Award in Food and Cookery
by Helen BucklandTrust highly experienced teacher and author Helen Buckland to guide you through the latest NCFE Level 1/2 Technical Award in Food and Cookery (for first teaching from 2022 onwards). This resource will strengthen your understanding of the content and boost the skills required to tackle the external exam and NEA with confidence. This Student Textbook is:>> Comprehensive - gain in-depth knowledge with clear explanations of every concept and topic with easy-to-follow chapters. >> Accessible, reliable and trusted - structured to match the specification and provide you with the information you need to build knowledge, understanding and skills. >> Designed to support you - boost your confidence when tackling the internal and external assessment with plenty of activities to test and consolidate knowledge. >> Your go-to guide - an expert author has carefully designed tasks and activities to build your skillset in order to aid progression and questions to assess understanding.
NCFE Level 1/2 Technical Award in Food and Cookery
by Helen BucklandTrust highly experienced teacher and author Helen Buckland to guide you through the latest NCFE Level 1/2 Technical Award in Food and Cookery (for first teaching from 2022 onwards). This resource will strengthen your understanding of the content and boost the skills required to tackle the external exam and NEA with confidence. This Student Textbook is:>> Comprehensive - gain in-depth knowledge with clear explanations of every concept and topic with easy-to-follow chapters. >> Accessible, reliable and trusted - structured to match the specification and provide you with the information you need to build knowledge, understanding and skills. >> Designed to support you - boost your confidence when tackling the internal and external assessment with plenty of activities to test and consolidate knowledge. >> Your go-to guide - an expert author has carefully designed tasks and activities to build your skillset in order to aid progression and questions to assess understanding.
The NDD Book: How Nutrition Deficit Disorder Affects Your Child's Learning, Behavior, and Health, and What You Can Do About It-Without Drugs
by William SearsSears (pediatrics, U. of California, Irvine) describes the symptoms of nutritional deficit disorder, how nutrition affects the brain, and how to treat and prevent the disorder without the use of drugs. He explains how nutritional changes and supplements can improve learning, mood, and behavior, presents seven steps to prevent NDD, and provides sample meal plans and recipes. There is no bibliography. Annotation ©2009 Book News, Inc., Portland, OR (booknews.com)
Near a Thousand Tables: A History of Food
by Felipe Fernandez-ArmestoIn Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.
Near & Far: Recipes Inspired by Home and Travel [A Cookbook]
by Heidi SwansonKnown for combining natural foods recipes with evocative, artful photography, New York Times bestselling author Heidi Swanson circled the globe to create this mouthwatering assortment of 120 vegetarian dishes. In this deeply personal collection drawn from her well-worn recipe journals, Heidi describes the fragrance of flatbreads hot off a Marrakech griddle, soba noodles and feather-light tempura in Tokyo, and the taste of wild-picked greens from the Puglian coast. Recipes such as Fennel Stew, Carrot & Sake Salad, Watermelon Radish Soup, Brown Butter Tortelli, and Saffron Tagine use healthy, whole foods ingredients and approachable techniques, and photographs taken in Morocco, Japan, Italy, France, and India, as well as back home in Heidi's kitchen, reveal the places both near and far that inspire her warm, nourishing cooking.From the Hardcover edition.ian recipes such as Carrot and Sake Salad, Fennel Frond Orzo, Rye Buttermilk Cakes, Harissa Farro, Fresh Ginger Citrus Juice, and Brown Butter Tortelli make use of the healthy, whole foods ingredients and approachable techniques that Heidi's sizable fanbase has come to expect. And photographs taken on location around the world--as well as back home in Heidi's kitchen--reveal the places that inspire her warm and nourishing cooking.
Nebraska Beer: Great Plains History by the Pint (American Palate)
by Tyler A. ThomasNebraska's craft beer scene may be relatively young, but the state's rich brewing history stretches back to the 1800s. Tyler Thomas of NebraskaFoodie.com presents the whole story, from quenching thirsts in small towns before Prohibition to homebrewers going commercial and launching the nation's first winery/microbrewery combination. From bourgeois to blue collar, the craft breweries thriving today have distinct and entertaining stories. What drives them all are passionate people pouring their hearts into great beer, which they share one pint, pitcher or growler at a time.
Nebraska Pioneer Cookbook
by Kay GraberPemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic—you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived—industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefs—and plenty of food for thought for social historians.
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.
The Necromunchicon: Unspeakable Snacks & Terrifying Treats from the Lore of H. P. Lovecraft
by Mike SlaterMake scrumptious sacrifices to the Ancient Ones with these bloodcurdling bites for haunted housewarmings, inglorious game nights, and other grim gatherings. Returning to the slime-covered ruins of the city of R’lyeh and the tentacled deity who slumbers there would make anyone hungry. The terrifying trio behind the best-selling Necronomnomnom have summoned forth another gruesome grimoire: a throng of more than 50 nightmarish nibbles. Organized by taste (bitter, salty, savory, sour, sweet), these ominous noshes will satisfy all your depraved cravings, from the A-tacolypse, Carni-S’mores, and Hot Cthocolate to Maca-Runes, Necronomicorn, and There Cannoli Be One. Mercilessly tested, these puntastic dishes pay horrifying homage to the Lovecraftian cosmos. Like The Necronomicon—the legendary, forbidden book of the dead that’s “alien to all sane and balanced readers”—this tome contains many delicious, malicious secrets within its pages. Appeasing your appetite while shattering your sanity, it comes riddled with mesmerizing illustrations and desperate warnings from those who have gone before. It will bring frightful delight for all the days of darkness to come. THE NECROMUNCHICON has not been authorized, licensed, endorsed, or approved by Lovecraft Properties, LLC.
The Necronomnomnom: A Cookbook Of Eldritch Horror
by Red Duke Games, LLCA Lovecraft-inspired cookbook with recipes to whet your appetite and threaten your sanity Reading about the slime- covered, non- Euclidean ruins of the sunken city of R’lyeh or the squamous, tentacled deity who slumbers there would make anyone hungry. Starting with the puns and working from there, authors Mike Slater and Thomas Roache have summoned forth 50 funny, bizarre, and horrible dishes such as: • The Deep Fried Deep One • Nog Sothoth • Cthus-Koos • The Great Old Buns • The Gin and Miskatonic Like H. P. Lovecraft’s Necronomicon, the legendary and forbidden book of the dead that is “alien to all sane and balanced readers,” this cookbook contains many dark (but still delicious) secrets within its pages. The book comes infested with sanity- melting and mouth- watering illustrations, as well as annotations full of crazed discoveries and desperate warnings about the recipes that brave readers will undertake.
Nectar of the Gods: From Hera's Hurricane to the Appletini of Discord, 75 Mythical Cocktails to Drink Like a Deity
by Liv Albert Thea EngstSip sweet libations worthy of the Gods with these Greek myth–inspired concoctions based on all your favorite Gods and Goddesses.Care for Hestia&’s Old Fashioned? Want to fall in love with Eros on the Beach? How about the Bacchic Muddled Maenad sangria, topped with a blood orange; or maybe a Labooze of Heracles—made with plenty of strong whiskey? In Nectar of the Gods, you can sip Greek mythology-themed drinks while you enjoy your favorite ancient tales (or mythological retellings) with this collection of delicious and fun cocktails written by Liv Albert, host of the popular podcast Let&’s Talk About Myths, Baby!. Now you can discover new creations along with all your favorites and drink like the God or Goddess you know you are.
The Neelys' Celebration Cookbook: Down-Home Meals for Every Occasion
by Gina Neely Pat NeelyPat and Gina Neely, the beloved husband-and-wife team and authors of the New York Times best seller Down Home with the Neelys, are all about lettin' the good times roll.It takes family, friends, and ample good food, and in their new book, they share their recipes and secrets for entertaining year-round, dishing up new spins on seasonal classics, and suggesting occasions to celebrate that most of us haven't thought of ourselves.Along with menus for Christmas, Thanksgiving, Easter Sunday, and every known holiday in between, here are all the fixings for a year of down home celebrating, 120 recipes including Hoppin' John Soup and Deep-fried Cornish Game Hens for New Year's Day; Smothered Pork Chops and Creamy Garlic Mashed Potatoes for "Welcome Home, Baby"; One-handed Turkey Burgers and Mint Tea for "Spring Cleaning." The Neelys believe that life should be celebrated, holiday or not. With this mouth-watering collection of recipes you have everything you need to Neely-tize your table far beyond the holiday season.From the Hardcover edition.
The Negative Calorie Diet: Lose Up to 10 Pounds in 10 Days with 10 All You Can Eat Foods
by Rocco DiSpiritoThe #1 New York Times bestselling author, chef, and healthy living expert Rocco DiSpirito returns with a revolutionary whole foods-based diet plan and cookbook featuring more than seventy-five delicious recipes and 100 color photographs.In The Negative Calorie Diet, Rocco DiSpirito shares how simple it is to eat wholesome, delicious foods that naturally support weight loss. He calls these foods “negative calorie foods”—foods that help you to burn body fat, lose weight, and boost your metabolism. These whole foods are packed with fiber, so not only do you tend to eat smaller portions of them naturally, but you also stay fuller, longer. These nutritious superfoods offer the essential vitamins and minerals the body needs to keep your metabolism running efficiently. Some even offer what is known as a “thermogenic effect”—effectively boosting your metabolism to increase the rate at which your body burns energy. And you can eat as much of them as you want!Rocco begins with a ten-day cleanse designed to kick-start weight loss and detox the body, preparing it to reap the benefits of a nutrient-rich, whole foods diet. Next comes the twenty-day meal plan, with step-by-step guidance to help you achieve maximum results. To make it easy, Rocco gives you more than seventy-five recipes for meals, snacks, smoothies, and desserts that use his Top 10 Negative Calorie Foods: almonds, apples, berries, celery, citrus fruits, cruciferous vegetables (such as cauliflower and Brussels sprouts), cucumbers, leafy greens (including Swiss chard, spinach, and kale), mushrooms, and nightshade vegetables, including peppers, tomatoes, eggplant, and more.Complete with grocery shopping lists, troubleshooting FAQs, a guide to dining out, and advice for adapting the plan for kids and families as well as vegetarian, gluten-free, and low-sugar lifestyles, The Negative Calorie Diet helps you build healthy habits to lose weight and achieve better health for a lifetime.
Negative Ecologies: Fossil Fuels and the Discovery of the Environment
by David BondSo much of what we know of clean water, clean air, and now a stable climate rests on how fossil fuels first disrupted them. Negative Ecologies is a bold reappraisal of the outsized role fossil fuels have played in making the environment visible, factual, and politically operable in North America. Following stories of hydrocarbon harm that lay the groundwork for environmental science and policy, this book brings into clear focus the dialectic between the negative ecologies of fossil fuels and the ongoing discovery of the environment. Exploring iconic sites of the oil economy, ranging from leaky Caribbean refineries to deepwater oil spills, from the petrochemical fallout of plastics manufacturing to the extractive frontiers of Canada, Negative Ecologies documents the upheavals, injuries, and disasters that have long accompanied fossil fuels and the manner in which our solutions have often been less about confronting the cause than managing the effects. This history of our present promises to re-situate scholarly understandings of fossil fuels and renovate environmental critique today. David Bond challenges us to consider what forms of critical engagement may now be needed to both confront the deleterious properties of fossil fuels and envision ways of living beyond them.
Neglected Plant Foods Of South Asia: Exploring and valorizing nature to feed hunger
by Tariq Ismail Saeed Akhtar Claudia E. LazarteAccording to the global hunger index, South Asia has worldwide highest rate of undernourished people. Such a burden of food insecurity and various forms of malnutrition are directly associated with the existing food production system that ignores biodiversity, food affordability, and sustainability. During the last five decades, food production system has witnessed a global shift from ethnic to mainstream staple cereals production and promotion. Such an approach has badly affected the regional genetic pool of a diverse range of nourishing, economical, and sustainable edible plant species which are now referred to as neglected or underutilized food crops. Neglected Plant Foods of South Asia collects and preserves existing knowledge of underutilized, minor, wild, neglected and traditional food plants of South Asia, and their utilization for the production of value-added food products. Aiming at introducing plant – based food solutions to address the increasing burden of food insecurity among marginalized communities of South Asia, this manuscript covers a plethora of nutrient-dense plant species including fruits, vegetables, roots, tubers, cereals, pseudo-cereals, and pulses. In addition to having an overview of each plant's origin, cultivation practices and production statistics, researchers will find comprehensive information on nutritional composition, food manufacturing properties, value-addition and traditional uses of neglected plant foods. Recent updates on strategies to combat toxicological risks associated with the consumption of neglected food plants have also been included. With this volume, researchers will have complete information on neglected, underutilized traditional edible plants of South Asia, and their potential to increase food security under the emerging challenges of climate change.
The Negroni: A Love Affair with a Classic Cocktail
by Matt HranekA CENTURY AGO THE COCKTAIL ACHIEVED PERFECTION when, according to legend, Count Camillo Negroni asked his bartender in Florence to stiffen an Americano by replacing the soda water with gin. The world never looked back. With its cosmically simple 1:1:1 ratio, its balance of bitter and sweet, its pleasant kick, its aura of sophistication, the Negroni has bewitched cocktail lovers ever since. Perhaps none more so than Matt Hranek, who intones this love song to his favorite drink and offers a curated collection of recipes, both the classic and dozens of variations, deviations, and delicious reinterpretations.
The Negroni
by Gary ReganA history of one of the world's most iconic cocktails--originally an Italian aperitivo, but now a staple of craft bar programs everywhere--with 60 recipes for variations and contemporary updates. The Negroni is one of the simplest and most elegant drink formulas around: combine one part gin, one part sweet vermouth, and one part Campari, then stir and serve over ice. This bitter, sweet, and smooth drink has inspired countless variations as well as legions of diehard aficionados. In The Negroni, Gary Regan--barman extraordinaire and author of the iconic book The Joy of Mixology--delves into the drink's fun, fascinating history (its origin story is still debated, with battling Italian noblemen laying claim) and provides techniques for modern updates (barrel aging and carbonation among them). Sixty delightfully varied and uniformly tasty recipes round out this spirited collection, which is a must-have for any true cocktail enthusiast.
Neil Flambé and the Aztec Abduction
by Kevin SylvesterThere's mayhem in Mexico in this full-flavored mystery, the second book in The Neil Flambé Capers.Teenage wunderchef--and budding detective--Neil Flambé heads to Mexico City to take part in the Azteca Cocina, a two-week battle of the chefs. But he's off to an unsettling start: His box of secret ingredients contains a note that says his girlfriend, Isabella, has been kidnapped. He must lose in the final, or else she'll be killed. To save Isabella, Neil will need Larry's knowledge of Mexican history and Spanish, Sean Nakamura's portable forensic lab, and Angel Jicama's mentorship. He'll have to delve into Aztec history, symbolism, and even into the real ruins that are buried under the modern city. But time is ticking. Will he be able to figure out where Isabella is being held captive before it's too late?
Neil Flambé and the Bard's Banquet
by Kevin SylvesterNeil travels across the pond for a real honey of a case in the fifth book in The Neil Flambé Capers, the culinary mystery series celebrity chef Gordon Ramsey calls "good fun."Neil Flambé has had enough with solving crime. After his adventures in Japan, he is back in his beloved restaurant doing what he does best--cooking. And he has a very special guest. Lord Lane from England has requested he serve a meal centered around an ancient jar of honey discovered in London. But when Lane disappears afterward, Neil receives a request from the Queen herself to come across the pond and find out what happened to him. As soon as Neil arrives, he is swept up in a mystery involving the great works of Shakespeare and food. Neil may know quite a bit about the latter, but being chased by thugs through the streets of London and following centuries-old clues is not exactly his forte. Will Neil be able to put the pieces together in time or will he let everyone down, including the Queen?