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Overcome fatigue, brain fog and anxiety, and gain energy, clarity and peace of mind with Dr Izabella Wentz, internationally acclaimed thyroid specialist and author of the #1 New York Times bestseller, Hashimoto's Protocol.What were you doing in your life before you got sick? This is a common question Dr Izabella Wentz asks her clients when trying to get to the root cause of symptoms such as low energy, sleeplessness, caffeine dependency and poor memory. More often than not, she found they developed their symptoms after a period of acute or chronic stress: starting a new business, having a baby or living through a global pandemic - these can all destroy our once-resilient stress response.Since Dr Wentz was diagnosed with Hashimoto's thyroiditis at the age of twenty-seven, she has sought to help her clients eliminate symptoms of stress, fatigue and burnout, and manage problems that conventional medicine has failed to address. In Adrenal Transformation Protocol, Dr Wentz tackles adrenal dysfunction, the body's inability to produce essential hormones when it mismanages stress, and shows that by making a few small dietary and lifestyle changes, you can see profound improvement within weeks.In this simple four-week programme, Dr Wentz will help you identify your adrenal triggers, balance your stress response and build up resilience to prevent stress from overwhelming your adrenals in future.

Christina Kynigos, aka the Very Hungry Greek, has found the tastiest flavours from around the world and worked her low-calorie magic to inspire you to cook every day.

"With 64 delicious recipes and 8 weekly meal prep plans, this is the cookbook every bodybuilder needs! Every bodybuilder knows it can be difficult to plan weekly meals, cook every night, and also stick to your macros. Meal prep can make the task a whole lot easier, but it can also seem overwhelming if you don't know where to start. Now, two-time Ms. Figure Olympia and fitness trainer and coach Erin Stern makes it's simple, with 64 absolutely delicious recipe and 8 weekly prep plans, you'll never get bored with eating the same meals every week, and you'll also get to enjoy amazing recipes that actually taste good and help you reach your training goals. Each weekly prep plan includes eight recipes along with detailed prep plans that help you prepare meals for the upcoming week that will keep you satisfied and on track. Here's what's inside: 8 weekly step-by-step prep plans with detailed shopping lists. Each plan targets a unique training goal, whether you're looking to build muscle, lean down, or just maintain. 64 delicious recipes for breakfasts, sides, salads, entrees, snacks, and even desserts. Helpful tips for sticking to your plans, shopping smart, and modifying the plans to meet your personal goals."--

Wild Drinksis the definitive book on infusing, brewing and fermenting delicious and often nutritious things to drink, from mead to kombucha to cider to kvass. With the entertaining and assuring voice of fermentation expert Sharon Flynn, itis a perfectjumping offpoint foranyone who is curious to learn more about this magical and witchy world. Across six chapters, Wild Drinks features more than 60 recipes. Learn the basics of wild fermentation and read about the equipment you need to start your fermentation journey. Discover drinks made from grain, including doburoku (farmhouse sake), wild beer and kvass;explorerecipes for wild apple cider, country wine and wild soda; try water kefir, kombucha, ginger beer and fruit vinegars, and come to understand the art of imparting flavour, from shrubs to flavoured waters to syrups and liqueurs. And in the spirit of reducing waste, the final chapter shows how to use fermentation byproducts ranging from crackers made from sake lees to kimchi pancakes, nettle risotto and Basque cider chicken. Recipes include fascinating historical context and quick tips, and Sharon considers the traditions associated with these ancient fermentation practices too.

"Cook your way through Hogwarts and the rest of the Wizarding World in this official cookbook inspired by the Harry Potter films! This gorgeous book is packed with full-color photography and over 40 recipes -- both savory and sweet -- including snacks, desserts, drinks, and meals fit for a Hogwarts feast!"--

From the author of global bestseller Japan: The Cookboo k, more than 250 delicious, healthy vegetarian recipes for home cooks In this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation's elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat. Recipes are divided by cooking style - dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet - alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style.

The ultimate guide to truly knockout plant-based cooking with recipes, tips and techniques from @schoolnightveganImagine a world with limitless vegan options; a place where anything and everything can be made vegan. Mac 'n cheese? Proper English fry up? Decadent ice cream sundae? Imagine no more - you can find them all here!Anything You Can Cook, I Can Cook Vegan is a guide to truly creative plant-based cooking with zero sacrifices. With over 100 innovative recipes, along with tips, techniques and ingredient guides, this book will teach you how to feel more confident than ever in a plant-based kitchen. With cleverly marked difficulty levels, recipes range from quick, school-night classics to fun weekend baking projects. You'll learn to make delicious meat alternatives and proper, grateable vegan cheeses, and find out just how versatile tofu can be. Incredible veganised recipes include: - Vegan Fried Eggs- Mushroom Brisket Sandwiches- Tempeh Nuggies- Beefless Bourguignon- Chocolate Pretzel Pie Richard Makin packs each recipe with genius vegan "hacks" to help everyone from novice cooks to plant-based pros. This book shows just how exciting vegan cooking can be, and you'll soon wonder how you ever coped without it.

*2022 Foreword INDIES Book of the Year Award Silver Winner for Cooking Award-winning author and forager Pascal Baudar uncovers incredible flavors and inspiring recipes to create unique, place-based vinegars using any landscape. Includes more than 100 delicious, easy recipes for quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and more! "[Wildcrafted Vinegars] celebrates the versatility of this all-important--but often overlooked--acid in the kitchen."--Plate Magazine After covering yeast fermentation (The Wildcrafting Brewer) and lactic acid fermentation (Wildcrafted Fermentation), pioneering food expert Pascal Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deeply into the natural world for wild-gathered flavors: herbs, fruits, berries, roots, mushrooms--even wood, bark, and leaves--that play a vital part in infusing distinctive gourmet-quality vinegars. More than 100 recipes show how to use homemade vinegars to make a wide range of delicious foods: quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and other preserves. Recipes include: Pine, fir, and spruce-infused vinegar Smoked mushroom and seaweed vinegar Blueberry-mugwort vinegar Wilder curry vinaigrette Wasabi ginger vinegar sauce Pickled walnuts Mountain oxymel And many more! Once you've mastered the basic methods for making and aging vinegars at home, you might be inspired to experiment on your own and find local plants that express the unique landscape and terroir wherever you happen to live. Or you might decide to forage for ingredients in your own garden or at a local farmers market instead. Either way, Pascal Baudar is an experienced and encouraging guide to safe and responsible wild-gathering and food preservation. "Pascal Baudar is a culinary visionary."--Sandor Ellix Katz, author of The Art of Fermentation

Donna Hay, Australia's most trusted and bestselling cookbook author, returns with a book that you'll want to cook and eat from time and time again - the ultimate bible of fast, delicious recipes for busy families. From bestselling cookbook author Donna Hay comes the recipes you've been waiting for. The Fast Five is all about taking your favourite recipes and reimagining them in faster, more delicious ways. All-time classics and old stand-bys - lasagne, pasta, tacos and more - are reinvented with midweek twists which focus on cutting down time and upgrading flavour. Weekly go-tos are given a new lease on life, as Donna takes tried-and-tested recipes and gives them a fresh new twist. For example, the weekly taco night moves from straight out-of-the-box ready-made to fresh and delicious fit-for-a-restaurant, with five flavourful variations made inclusive for all tastes and preferences. With fresh salsas and sides, a fully-fledged feast comes fresh to the table in minutes.Whether you're looking for ways to improve on your favourites or for a total kitchen refresh, The Fast Five will bring you new fast new fabulous flavour combinations - all done without ever straying from your repertoire of go-tos. The Fast Five is the ultimate bible of fast, delicious recipes you need to know, made in ways you've never tried before.

Discover everything there is to know about sushi! Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike. With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics--from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to: Find all types of seafood, such as eel, sea urchins, tuna, etc.Marinate fish with kombu seaweed.Cure fish with vinegar and sugar.Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container).Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat.Shuck and prepare clams, such as the Mirugai Clam.Identify vinegar varieties and soy sauces.Prepare wasabi as well as grate, boil, and pickle ginger. Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying).Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet.Recipes for 23 different types of sushi.Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.

For centuries, the Goldenseal, also known as Orangeroot, have been used by Native Americans for the treatment of various ailments. These ailments included: ringworm, irritated eyes, upset and ulcerated stomach, colds and coughs, among other illnesses. The Goldenseal is a perennial woodland herb belonging to the buttercup family, Ranunculaceae, that grows mostly in the wild. Over the years, scientists have studied its properties and effectiveness in treating many health issues we have today; hence the reason for the now commercialized herb. Research shows that the Goldenseal contains Isoquinoline Alkaloids (Berberine, Hydrastine, Canadine and Palmatine) that has a lot of health benefits which helps in the fight against cancer and many other ailments plaguing mankind. The Goldenseal is available in four forms: raw root, capsules, powder and tincture. The Goldenseal is potent, capable, and highly effective. If you wish to lead a healthy life wherein you don't have to worry about serious medical issues, you must consider trying out the Goldenseal root today.

In an era of excessive convenience and disposable food waste, Gennaro's Cucina could not come at a better time - you will learn how to use simple ingredients in inventive ways, eat seasonally, spend less and ultimately eat better.

Discover wholesome, sustainable and plant-based dishes in this essential cookbook for everyone from full-time vegans to those who just want to do their bit for the environment'Hearty, healthy, flavour-packed dishes' MAIL ON SUNDAY'A uniquely sustainable and delicious approach to modern plant-based cooking' VOGUE_________Have you ever wondered how to make your diet truly eco-conscious?In this beautiful plant-based cookbook, over 130 creative, delicious, planet-friendly recipes put vegetables at the very centre of the table. Embracing often-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings, this is cooking at its most sustainable.In The Whole Vegetable, Sophie Gordon shows us how to:- Cook with every part of every vegetable- Reduce waste in your cooking- Reinvent your leftovers- Eat with the seasonsFrom Cauliflower Carbonara, Broccoli Pesto and Chunky Pumpkin Tacos, to Cherry Breakfast Crumble, Maple-Roasted Pears and Apple & Walnut Danish Buns, The Whole Vegetable is packed with thoughtful recipes for every season.Most of all, it will ensure that nothing in your kitchen goes to waste._________'Creative, delicious, planet-friendly recipes . . . Teaches you how to put those often discarded parts of fruit and veg to good (and tasty) use' Women's Health'The Whole Vegetable heroes plant-based cookery, with recipes that also help reduce food waste in the kitchen and improve sustainable living. A worthwhile read' Good Housekeeping

Beat Arthritis Naturally tells us how to manage our arthritis symptoms in a natural holistic way.

From a world-renowned and beloved doctor, an accessible guide with 100 delicious tried-and-tested recipes for healthy living - to eat well, live well, and stay well

Make your own bread and don''t waste a slice.I''m Jack, professional-chef-turned-breadmaker on a mission to give everyone the knowledge they need to make their own amazing bread at home.Most breads - including the fancy ones - don''t need loads of the hard work. I''ve figured this out and want to share my tips and tricks with you. Master 30 breads, including classic sandwich loaves, bloomers, rolls, rye, ciabatta, focaccia, fruit breads and sweet buns, pitta and bagels, sourdough and pizza dough. Try my meal ideas to use up every last crumb - from epic sandwiches and the best things on toast to hearty meals like easy spaghetti meatballs that use up stale bread, salads and soups with the crunchiest croutons, and doughnut offcuts served with gloriously gooey chocolate and marshmallow dip!There are recipes here everyone will love.

"Drawing from the cuisines of countries where women eat fewer processed foods and more plants and therefore experience fewer menopausal symptoms (hot flashes, weight gain, brain fog, irritability), Dr. Anna Cabeca offers 125+ ... recipes that highlight the foods scientifically proven to heal, balance, and keep the body in a fat-burning, detoxifying mode all day long. She also provides five unique eating plans, allowing readers to focus on their own needs and symptoms, ensuring that MenuPause will become the ultimate cookbook for a woman's midlife health and wellness"--

A playful and accessible guide to fermenting at homeJames Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurized - and places them under the microscope, before cooking with them in all their delicious versatility. From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen - no specialist equipment required. Alongside his recipes, James investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution. Featuring over fifty recipes - including Mushroom and Sauerkraut Pierogi, Chilled Radish Noodle Soup and Green Chilli Fermented Salsa - and packed to the brim with Marija Tiurina's gastro-surrealist watercolour illustrations, Of Cabbages and Kimchi will help you create, understand and appreciate fermentation's bubbling magic.

Social media influencer, speaker, and cofounder of Bethel Music, Jenn Johnson, invites readers to create beautiful spaces to share the spiritual importance of acceptance, gathering, and community with other women.

Easy-to-follow recipes that teach you how to collect naturally sourced ingredients - including berries, roots, seeds, leaves and flowers - for brewing your own blends and special infusions.

With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakeryIn bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb softness just right. However, a free-thinking duo has defied this rule by inventing new techniques for making a delicious range of alternative flour–based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring all sorts of breads, biscuits, and pastries—including focaccias, pissaladières, muffins, and chouquettes—all made from rice and other naturally gluten-free flours.With a preface by Alain Ducasse, Flours, Breads and More is an ode to this bakery and its innovative way of baking. The book begins with an exploration of the tradition of bread, from a universal recipe to the art of slicing. It also peels back the curtain on a major part of the Paris bakery: sourcing. To guarantee an uninterrupted, gluten-free flour supply, Teffri-Chambelland and Doboin built their own mill, nestled in the Alpes-de-Haute-Provence region, whose rice grains are sourced from organic paddy fields in Italy.Flours, Breads and More explores the ins and outs of making bread, then shares 40 sweet and savory recipes—from buckwheat bread and ginger mint cookies to seed crackers and coconut macaroons—and includes five recipes from starred chefs who serve Chambelland bread in their restaurants. Combining an eater and baker’s well-being and enjoyment and filled with delicious full-color photographs, Flours, Breads and More gives you permission to indulge.

What foods to put on your table so you don't end up on mineFor the past century, we've been bombarded with diet ads and advice from gurus and governments. Yet heart disease remains the #1 killer worldwide, and 88% of adults are metabolically unhealthy. Up to 95% of dieters gain back all the weight they lost while following both dietary guidelines and popular fitness fads.Here's why they fail.Most diet books teach you to set short-term weight loss goals. Whether low-carb or low-fat, the typical plan goes like this: restrict your food choices, exercise until exhaustion, and swallow stacks of supplements. These "solutions" do a better job of lightening your wallet than lightening you.Meanwhile, the healthcare industry fails to prevent chronic disease. Rather than showing people how to remain healthy and prevent illness through proper nutrition, the system offers drugs and surgery to manage symptoms.As a heart surgeon who used to be morbidly obese, Dr. Philip Ovadia has seen firsthand the failures of mainstream diets and medicine. He realized that what helped him lose over 100 pounds was the same solution that could have prevented most of the thousands of open heart surgeries he has performed-metabolic health.What you eat determines how long and how well you live. Yet most doctors don't learn that in medical school. And pharmaceutical companies and food manufacturers have a vested interest in the public not knowing how to live and eat metabolically healthy.In Stay off My Operating Table, Dr. Ovadia shares the complete metabolic health system to prevent disease and optimize your health, a system that the diet and drug industries don't want you to know about. Unlike quick-fix, "7-day," radical diets, Dr. Ovadia's approach is a sustainable, long-term solution that works. Whether you've suffered from chronic diseases or want to prevent them decades from now, Stay off My Operating Table will help you take back control of your health from the institutions and experts that have failed you. A doctor's nutrition system to prevent and reverse disease