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How to Create a Sustainable Food Industry: A Practical Guide to Perfect Food (Routledge Studies in Food, Society and the Environment)
by Melissa Barrett Massimo Marino Francesca Brkic Carlo Alberto PratesiThis book presents a practical guide to help businesses navigate the complex topics of sustainability in the food industry. The book takes you on a journey along the food value chain, from farm to fork, exploring key opportunities to increase positive impacts and circularity at each step of the journey. Written by a team of authors with decades of experience in the food industry and academia, it provides guidance on how to analyse sustainability across the value chain and life cycle of a food product and how to design, implement and communicate strategies to customers. Furthermore, the book shows that there are not always straightforward solutions, but rather choices and trade-offs that require an understanding of what is best suited to the product, customers and business in question. It demystifies a variety of topics, such as local sourcing, regenerative agriculture, plant-based protein and the environmental impact of meat production, and draws on a wide range of case studies from across the globe, to provide concrete, real-world examples. While a perfect food system may not exist, informed decisions can go a long way to reshape and transform the food industry as we know it. This book will be of great interest to professionals working in the food and agriculture industries, as well as students and scholars of sustainable food systems and sustainable business.
How to Drink Whiskey: From Grains to Glasses, Everything You Need to Know
by Carlo DeVitoThis comprehensive guide to whiskey appreciation teaches you everything you need to know, from selecting the perfect bottle to savoring its complex flavors and aromas.Whiskey is more than just a drink--it's a cultural icon, steeped in history and tradition. But for many, knowing how to appreciate whiskey can be a daunting task. That's where this book comes in. Discover the basics of whiskey-making, the art of distilling, aging, and blending. Learn about the different types of whiskey, their origins, and how to read a whiskey label like a pro. Inside you'll find three whiskey cocktail recipes for each featured type of whiskey.Delve into the nuanced world of flavor profiling with valuable tips on identifying the unique flavors and aromas of different whiskeys. From the smoky richness of peated Scotch to the sweet caramel notes of bourbon, you'll learn how to savor each sip and fully appreciate the complexity of this celebrated spirit. This is an essential resource for any whiskey lover. Engaging insights on notable distilleries and distillers will help you enjoy whiskey like never before.So pour yourself a dram, settle in, and let How to Drink Whiskey be your guide on this rewarding journey to the heart of whiskey country.
How to Drink Wine: From Grapes to Glasses, Everything You Need to Know
by Carlo DeVitoThis comprehensive guide to wine appreciation teaches you everything you need to know, from selecting the perfect bottle to pairing it with your favorite meal.Wine is more than just a drink--it's a passion, a lifestyle, and an art form. But for many people, knowing how to appreciate wine can be a daunting task. That's where this book comes in. Discover valuable information on the history of winemaking, the different types of wine, and how they vary by region and season. Learn the right way to taste wine, how to read wine labels, and how to store your bottles for optimal aging. Inside you'll find three wine cocktail recipes for each featured type of wine.With expert tips on selecting the right glassware, serving temperatures, and decanting techniques, How to Drink Wine is an essential resource for any sommelier in the making. Engaging insights on notable wineries and wine makers will help you enjoy wine like never before.So pour yourself a glass, settle in, and let How to Drink Wine be your guide on this rewarding journey through the world of wine.
How to Eat to Change How You Drink: Heal Your Gut, Mend Your Mind and Improve Nutrition to Change Your Relationship with Alcohol
by Dr SchellerExpert nutrition to cut cravings for the sober curious.Are you sober curious? With Dr Brooke Scheller's new programme you can eat your way to a better relationship with drinking. How to Eat to Change How You Drink gives you all you need to know to understand and improve your drinking habits.People are drinking more than ever. Dr Scheller demonstrates that alcohol intake affects many health problems from fatigue to hormonal imbalances and weight gain, but your health can also contribute to cravings.Based on cutting-edge new science combined with her own personal experience, Dr Scheller will teach you how to use foods, meal timing and supplementation to manage your cravings and reduce your alcohol intake. This comprehensive audiobook includes tips and tricks on mindfulness, meditation and complementary therapies and a 30-day plan that you can put into practice to change your lifestyle for the better and cut back for good. Eat yourself sober!(P)2024 Hodder & Stoughton Limited
How to Eat to Change How You Drink: Heal Your Gut, Mend Your Mind and Improve Nutrition to Change Your Relationship with Alcohol
by Dr SchellerAre you sober curious? With Dr Brooke Scheller's new programme you can eat your way to a better relationship with drinking. How to Eat to Change How You Drink gives you all you need to know to understand and improve your drinking habits.People are drinking more than ever. Dr Scheller demonstrates that alcohol intake affects many health problems from fatigue to hormonal imbalances and weight gain, but your health can also contribute to cravings.Based on cutting-edge new science combined with her own personal experience, Dr Scheller will teach you how to use foods, meal timing and supplementation to manage your cravings and reduce your alcohol intake. This comprehensive book includes tips and tricks on mindfulness, meditation and complementary therapies and a 30-day plan that you can put into practice to change your lifestyle for the better and cut back for good. Eat yourself sober!
How to Get Your Pet's Food Right
by Pílula DigitalA QUALITY diet directly influences your pet's HEALTH and LONGEVITY. The BETTER it is, the more ENERGY and DISPOSITION your pet will have daily, in addition to being VERY WELL TAKEN CARE OF, both inside and out.
How to Prolong Life: An Inquiry Into The Cause Of Old Age And Natural Death Showing The Diet And Agents Best Adapted For A Lengthened Prolongation Of
by C. de Lacy EvansSubtitled - An Inquiry Into the Cause of old age and Natural Death, Showing the Diet and Agents Best Adapted for a Lengthened Prolongation of Human Life on Earth: Rejuvenescence by Means of Phosphorus & Distilled Water“IN every being throughout animated Nature, from the most insignificant insect to the most enlightened, ennobled, and highly developed human being, we notice a deeply rooted love for one possession before all others, and that is the possession of Life. What will not a man give to preserve his life? What would he not give to prolong it? The value of riches, titles, honour, power, and worldly prospects are as nought compared with the value which every sane man, however humble, and even miserable, places on the preservation of his life.Human life, physically considered, is a chemical animal operation; and, whatever it may be as an abstract principle, the manifestations and phenomena of life are dependent upon matter in a state of change by the united powers of Nature, and are embodied in a few elementary and grand physical and chemical processes.”-Preface
How Would You Like Your Mammoth?: 12,000 Years Of Culinary History In 50 Bite-size Essays
by Uta SeeburgA culinary romp through 50 dishes that define human history—from prehistoric roasted mammoth to space-age dehydrated soup Did you know that ancient Egyptians mummified beef ribs for their dearly departed to enjoy in the afterlife? That Roman gladiators were relegated to a vegan diet of grains and beans? That the fast-food hamburger was a result of a postwar, high-efficiency work ethic? This snackable collection of essays is a chronological journey through the culinary history of humankind, packed to the brim with juicy tidbits. With author Uta Seeburg as your guide, you’ll learn how certain dishes serve as windows into broader historical trends and the cultural values of the people who first invented them. As you read, you’ll discover why: Nomads in ancient Syria were deadly serious about hospitality A 16th-century cookbook author argued that beavers should be considered fish Roasted swan was the centerpiece of choice in 1650s high society—despite tasting awful A Portuguese princess was responsible for popularizing tea in England A king had to order his subjects to eat potatoes . . . and much more. Foodies and history buffs alike will savor every amusing yet educational historical snapshot, from how a bureaucratic society fixated on record-keeping brought us one of the oldest recorded recipes (lamb stew with barley and onions) to how modern-day chefs are turning invasive species into haute cuisine. How Would You Like Your Mammoth? is a fascinating look at how the food we eat defines us—and always has.
The Hunger Habit: Why We Eat When We're Not Hungry and How to Stop
by Judson BrewerA program proven to heal our relationship with food and our bodies from New York Times bestselling author of Unwinding Anxiety.Sometimes it feels as if there are as many ways to struggle with food as there are foods to eat. Craving, habit, emotions, boredom, stress, anxiety, or just the simple fact that a box of donuts seems to be omnipresent in the break room (free food!) can lead to feeling out of control around food. While anxiety feels like something that happens to us, the pull of food seems like something we should be able to handle. After all, we have to eat! But it&’s not that simple. The result of this constant struggle—and then giving in or giving up—is a toxic cocktail of shame and self-judgment that makes it feel like it is impossible to change our behavior.The Hunger Habit is based on Judson Brewer&’s deeply researched plan proven to help us understand what is going on in our brains so that we can heal the guilt and frustration we experience around eating. This is not a diet book pretending not to be a diet book. The step-by-step program focuses on training our brains to tap into awareness to change our relationship with food and eating—shifting it from fighting with ourselves to befriending our minds and bodies. There is no willpower, calorie-counting, or restricted eating. Setbacks are a good thing! The key is to learn how to work with our brains rather than resisting our impulses, and to adopt an attitude of self-kindness rather than self-judgment.Grounded in cutting-edge neuroscience and Brewer&’s several decades of clinical practice as a psychiatrist, The Hunger Habit is both accessible and compassionate. It will finally help you break out of food jail and reclaim your life.
I Did a New Thing: 30 Days to Living Free (A Feeding the Soul Book)
by Tabitha BrownThe #1 New York Times bestselling author of Feeding the Soul (Because It’s My Business) presents an inspirational guide for encouraging positive changes in your life—one day and one challenge at a time.I did a new thing today!Years ago, Tabitha Brown started a 30-day personal challenge that she called “I Did a New Thing!” The challenge was simple. Every day she would do something she’d never done before. Sometimes it was something small like trying a new food. Other times, she’d step it up a bit and speak to someone she’d never spoken to before. Still other times, she’d do the hard thing—facing a fear that she had, like having that tough conversation with a friend. No matter what it was, the point was that she was going to take a leap of faith and watch God open up a new lane for her.One of the “new things” she tried was a vegan challenge. She’d been struggling with illness for nearly a year and was desperately searching for healing. She challenged herself to eat vegan every day for thirty days, and six years later, her life has never been the same—all because she decided to do a new thing.In I Did a New Thing, Tab shares her own stories and those of others, alongside gentle guidance and encouragement to create these incredible changes for yourself and see what good can come from them. Whether that means having the hard conversation or trying for a promotion or simply wearing something different or doing something kind for someone else, Tab has a plan for you: Try one new thing, every single day, for thirty days. You don’t have to wait until Monday or the beginning of a new month or year to get started. There’s no set time and place or any extra preparation required. All you have to do is show up for yourself. And that can start right now.
The "I Love My Air Fryer" Easy Recipes Book: From Pancake Muffins to Honey Balsamic Chicken Wings, 175 Quick and Easy Recipes ("I Love My" Cookbook Series)
by Robin FieldsAir frying has never been easier with these 175 easy recipes so you can make quick, delicious meals with easy-to-find ingredients in a few simple steps.Cooking with the air fryer has never been easier!The &“I Love My Air Fryer&” Easy Recipes Book helps you get the most out of your air fryer and create delicious dishes with minimal effort. Each of the 175 mouth-watering recipes come together in quick, simple steps with no fuss and no prep—perfect for your busy life. With recipes that are on the table in under thirty minutes and have fewer than five steps, you can enjoy a hot, satisfying breakfast even on the busiest of mornings, make a comfortable snack or indulge in a homemade dessert in just minutes, and feed yourself and your family well with weeknight dinners that are as tasty as they are simple to make. Whether you&’re new to cooking or just short on time The &“I Love My Air Fryer&” Easy Recipes Book makes cooking quick and easy for everyone!
The I Love Trader Joe's Cooking for Two Cookbook: 100 Small-Batch Recipes Using Favorite Ingredients from the World's Greatest Grocery Store (Unofficial Trader Joe's Cookbooks)
by Rita Mock-PikeA Simon & Schuster eBook. Simon & Schuster has a great book for every reader.
Ice Cream Town (Step into Reading)
by Margaret BuckleyWhat a sweet treat--a cool Step 2 reader all about ice cream for eager new readers and fans of Ice Cream Soup!This rhyming reader takes kids on a tour of the fantastical Ice Cream Town, where everything is made of ice cream! Fancy a ride on the ice cream train, a dip in the ice cream lake, or a visit to the ice cream park? It&’s all possible in Ice Cream Town, where the sweetest dreams come true!Step 2 Readers use basic vocabulary and short sentences to tell simple stories, for children who recognize familiar words and can sound out new words with help. Rhyme and rhythmic text paired with picture clues help children decode the story.
If You Can't Take the Heat: Tales of Food, Feminism, and Fury
by Geraldine DeRuiterFrom the James Beard Award–winning blogger behind The Everywhereist come hilarious, searing essays on how food and cooking stoke the flames of her feminism.&“With charm and humor, Geraldine DeRuiter welcomes us into her personal history and thus reconnects us with ourselves.&”—Mikki Kendall, New York Times bestselling author of Hood FeminismWhen celebrity chef Mario Batali sent out an apology letter for the sexual harassment allegations made against him, he had the gall to include a recipe—for cinnamon rolls, of all things. Geraldine DeRuiter decided to make the recipe, and she happened to make food journalism history along with it. Her subsequent essay, with its scathing commentary about the pervasiveness of misogyny in the food world, would be read millions of times, lauded by industry luminaries from Martha Stewart to New York Times restaurant critic Pete Wells, and would land DeRuiter in the middle of a media firestorm. She found herself on the receiving end of dozens of threats when all she wanted to do was make something to eat (and, okay fine, maybe take down the patriarchy).In If You Can&’t Take the Heat, DeRuiter shares stories about her shockingly true, painfully funny (and sometimes just painful) adventures in gastronomy. We&’ll learn how she finally got a grip on her debilitating anxiety by emergency meal–planning for the apocalypse. (&“You are probably deeply worried that in times of desperation I would eat your pets. And yes, I absolutely would.&”) Or how she learned to embrace her hanger. (&“Because women can be a lot of things, but we can&’t be angry. Or president, apparently.&”) And how she inadvertently caused another international incident with a negative restaurant review. (She made it on to the homepage of The New York Times&’s website! And she got more death threats!)Deliciously insightful and bitingly clever, If You Can&’t Take the Heat is a fresh look at food and feminism from one of the culinary world&’s sharpest voices.
The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Island of Longevity
by Diane KochilasDiane Kochilas' new cookbook that brings the plant-based cuisine of Ikaria to your dinner table.Ikaria is an island in Greece where people live to a ripe old age, sometimes living well past 100. Diane Kochilas, host of the television series My Greek Table, is a daughter of Ikaria. The Ikaria Way is her latest cookbook and is filled with easy, contemporary recipes rooted in her background and steeped in the ancient Greek traditions of plant-based cuisine.As Diane says, Greeks are almost vegan, but they’d never call themselves that. The array of plant-based dishes in the Greek diet is unsurpassed anywhere else in the Mediterranean. Diane’s pantry, and the one she suggests for readers, is culled from the traditions of the Mediterranean and is full of ingredients that have long given food its flavor: herbs, olive oil, nuts, and more. The recipes in The Ikaria Way are simple, almost entirely plant-based, prepared with real food and almost nothing processed, save for the occasional can of tomatoes. Readers will love meze like smoked eggplant with tahini and walnuts or baked chickpeas and pumpkin patties. There are wonderful salads combining strawberries and asparagus and robust mains like white bean stew with eggplant.The Ikaria Way brings the healthy-eating recipes of an ancient island to readers everywhere. It is destined to take its place alongside Diane’s other books on the shelves of all good home cooks who want healthy eating and robust, delicious flavors on the same plate.
Ill-Fated Fortune: A Magical Fortune Cookie Novel (Magical Fortune Cookie #1)
by Jennifer J. ChowThe first in the heart-warming and deliciously mysterious Magical Fortune Cookie series from Lefty Award-nominee Jennifer J. Chow.Felicity Jin grew up literally hanging onto Mom’s apron strings in their magical bakery in the quaint town of Pixie, California. Her mother’s enchanted baked goods, including puffy pineapple buns and creamy egg tarts, bring instant joy to all who consume them. Felicity has always been hesitant in the kitchen herself after many failed attempts, but a takeout meal gone wrong inspires her to craft some handmade fortune cookies.They become so popular that Felicity runs out of generic fortunes and starts making her own personalized predictions. When one customer’s ill-fated fortune results in his murder, Felicity’s suspiciously specific fortune has the police focusing on her as the main culprit. Now Felicity must find a way to turn her luck around and get cleared from suspicion.
India on a Plate!: Indian Food from A to Z
by Archana SreenivasanSpicy or tangy, savory or sweet—let&’s meet some Indian foods from A to Z! Warning: this book might make you very hungry!Fry, simmer, sauté, and create.I&’ll try them all. I can&’t wait!You can&’t fit India on a plate!Kids love learning about food, they need to learn their ABC's, and this mouth-watering alphabet book covers both in the most delicious way! From spicy achaar to sweet zafrani pulao, flip through food from every corner of India, for all kinds of occasions. Author/illustrator Archana Sreenivasan brings each dish to life with playful rhyming text and bright, engaging illustrations.
Indulge: Delicious and Decadent Dishes to Enjoy and Share
by Valerie BertinelliBeloved actress and New York Times bestselling author Valerie Bertinelli returns with her most indulgent cookbook yet; a collection of 100 recipes to nourish the body and the soul.in·dulge: to allow oneself to enjoy the pleasure of.When Valerie Bertinelli turned 60, she said “Enough already!” and ended her battle with the scale for good. She stopped counting calories. She stopped thinking of certain foods as good or bad. She quit saying no and began saying yes, finally learning how to enjoy the pure pleasure of being alive – starting in the kitchen. In short, she learned how to indulge.With this gorgeous cookbook, Valerie shares her secrets for indulging so you can start living your best, most fulfilling life too. Whether it’s splurging on fresh produce at the farmer’s market, cooking an extravagant steak dinner for one, or serving an ice cream sundae bar at a dinner party, this book is a reminder that indulging can take many shapes and forms.You’ll discover the delicious recipes she cooks for her friends and family, including favorites like Garlic Confit BLT, Oven “Fried” Okra, Sausage and Olive Cheese Bites, Spaghetti al Limone, Salmon Burgers With Quick-Pickled Vegetables, Filet Mignon with Béarnaise Sauce and Chocolate Peanut Butter Dates, and more. Written in Valerie’s warmhearted and intimate style—including heartfelt essays about how to savor moments big and small—this cookbook is a permission slip to enjoy food, and more importantly, enjoy life.
Insatiable City: Food and Race in New Orleans
by Theresa McCullaA history of food in the Crescent City that explores race, power, social status, and labor. In Insatiable City, Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the city’s economy from nineteenth-century chattel slavery to twentieth-century tourism, McCulla uses menus, cookbooks, newspapers, postcards, photography, and other material culture to limn the interplay among the production and reception of food, the inscription and reiteration of racial hierarchies, and the constant diminishment and exploitation of working-class people. The consumption of food and people, she shows, was mutually reinforced and deeply intertwined. Yet she also details how enslaved and free people of color in New Orleans used food and drink to carve paths of mobility, stability, autonomy, freedom, profit, and joy. A story of pain and pleasure, labor and leisure, Insatiable City goes far beyond the task of tracing New Orleans's culinary history to focus on how food suffuses culture and our understandings and constructions of race and power.
Internet of Things in the Food Industry: Challenges and Opportunities for the Internet of Food Things (Routledge Studies in Innovation, Organizations and Technology)
by Anna RogalaThe food industry is experiencing a digital transformation across the entire supply chain, from farm to fork. This book offers comprehensive insights into the challenges and opportunities faced, specifically examining the application of the Internet of Things. The authors analyse the benefits and the related threats from the perspective of the participants of the entire supply chain, including consumers. Taking the reader on a journey, this book begins with an analysis of technology use in farming, production, logistics and retailing before delving into the use of digitalization in educating consumers on sustainable consumption practices. The multifaceted analysis of the Internet of Food potential combines science and practice, enriching theoretical analysis with case studies. This book will be of interest to those researching and studying supply chain management, logistics, innovation and technology management and consumption, with a particular interest in the food industry.
Jang: The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang)
by Mingoo KangIn the first book on the subject in English, South Korea&’s best chef shows readers how to cook with jangs—the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs—gochujang, doenjang, or ganjang—is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs&’ history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces&’ traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world&’s best-hidden secrets.
The Japanese Restaurant: Tasting the New Exotic in Australia (Routledge Contemporary Japan Series)
by Iori HamadaThis book explores the growth and operations of the Japanese restaurant in Australia since the early 2000s from perspectives of both restaurant workers and consumers. Through first-hand testimonies, collected from chefs, restaurateurs, gourmets and casual diners, it demonstrates how Japanese restaurants act as cultural hubs, connecting a diverse community of migrants, Australian citizens and international tourists, while also disseminating knowledge of Japanese culinary cultures. The ethnographic evidence presented challenges the colonialist and essentialist understandings of the ‘exotic’ and ‘Japanese-ness’ as the ‘inferior Other’ to the West. In so doing, the book highlights the complex manifestations of cross-cultural desires, translating practices and the performative racial-ethnic mimesis of Japanese ethnicity. Featuring critical investigation into the fixed notions of otherness, race, ethnicity and authenticity this book will be a valuable resource to students and scholars of Japanese society and culture, particularly Japanese food culture.
The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long
by Naama Shefi Devra FerstFor many Jews, the meal is the holiday Collected by the Jewish Food Society, an organization dedicated to preserving Jewish cuisine around the world, the 135 recipes and accompanying stories in The Jewish Holiday Table are a dazzling expression of all the ways we celebrate through what we bring to the table. Discover menus for a Persian Rosh Hashanah feast, a Ukrainian-Mexican Seder, an Iraqi spread for Purim. And a memorable Hanukkah tale of grandmothers competing in a doughnut duel, with one&’s Moroccan sfenj recipe challenging the other&’s Egyptian zalabia. Reflecting three thousand years of love and loss, culture and change, each dish captures the soul of what&’s served in a Jewish home on a Jewish holiday.
JoyFull: Cook Effortlessly, Eat Freely, Live Radiantly (A Cookbook)
by Radhi Devlukia-ShettyMore than 125 plant-based recipes and a practical approach to making deeply flavorful food for feeling your best. &“What you eat—along with your daily habits and the thoughts you think—has the ability to completely transform every aspect of your health.&” —Radhi Devlukia-ShettyA passionate self-taught cook and nutritionist, Radhi Devlukia-Shetty&’s JoyFull is abundant and inviting. With more than 125 plant-based recipes, it is designed to balance health and satisfaction; her wide-ranging dishes bring vibrant flavors to every meal of the day and rely on accessible ingredients. This go-to collection includes the following chapters and recipes: -Morning Nibbles: Loaded Toast Four Ways, French Toast Casserole, Veggie Frittata Muffins -Grounding Grains: Rainbow Grain Bowl, One Pot Lemony Spaghetti, Mexican Lasagna -LBPs (Lentils, Beans, and Pulses): Creamy Red Lentil Daal; Baked Falafel Pita; Sweet Potato, Cauliflower, and Cashew Curry -Bread is Life: Pull Apart Cheesy Bread, Spicy Bean Burgers, Tandoori Tacos, Pizza Quesadilla -Salads: Butterbean and Tomato, Chilled Soba Noodle, Mum&’s Old School Potato Salad -Sun to Moon Soups: Cheesy Broccoli, Beet and Dill, Cannellini Bean and Tomato -Hero Veg: Sweet and Sour Broccolini, Crispy Sunchokes, Bombay Potatoes -Drinks: Masala Chai, Strawberry Mint Lemonade, Tahini Matcha Latte -Sweet Treats: Chocolate Mud Pie, Oatmeal Cookies, Pecan Upside Down Cake And because food alone cannot sustain us completely, Radhi shares her daily wellness practices: her revitalizing morning skincare routine, ancient rituals to nourish and strengthen your hair, meditations and prayers for staying present, and breathwork that will carry you through each phase of the day. Radhi shares its transformative principles in a way that's easy for anyone to incorporate into their life. She offers mindful practices around cooking and explains how, as we connect to our food and understand our body, we can improve our health. Whether satisfying comfort food or a gentle bowl of grains and veggies, each dish—and ritual—in JoyFull is intended to bring harmony to you and your body. Written with generosity and kindness, Radhi takes you on a journey towards a JoyFull life.
Just Try It! (A Phil & Lil Book)
by Phil Rosenthal Lily RosenthalFrom Netflix star and New York Times bestselling author Phil Rosenthal and his daughter Lily comes a hilarious picture book about a food-loving dad encouraging his picky eater daughter to just try something new. <p><p>Phil has one rule about food: try everything at least once. Otherwise, how will you know what you like? His daughter Lil disagrees. She already knows what she likes—just bread and pasta with no sauce—and that&’s all there is to it! When the two go to a food truck festival, Phil tries introducing Lil to all kinds of delicious cuisine, but she doesn’t budge. Just when it looks like it’s going to be a very long day, an unexpected mustard accident changes everything. <P><P><i>Advisory: Bookshare has learned that this book offers only partial accessibility. We have kept it in the collection because it is useful for some of our members. Benetech is actively working on projects to improve accessibility issues such as these.</i> <p> <b>New York Times Bestseller</b>