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Kombucha is an effervescent, tangy tea that’s both delicious and good for you. It’s made by fermenting sweetened tea using a kombucha culture, which “‘digests”’ the sugar in the tea, thus generating the wealth of vitamins, anti-oxidants, and probiotics that makes it the nutrient-packed living drink it is.
Air goes in and out through the jar’'s cloth filter.
This is the first-ever fermentation crock to be designed specifically for kombucha brewing. It comes complete with its own filter and tap valve and allows you to brew and store your own kombucha at home. The rewritable label at the top of the crock makes it easy to identify each batch, while the booklet provides plenty of delicious recipes.
The interior of all Mortier Pilon crocks and jars is 100 percent glass. The white parts on the outside of the crocks and jars are made of non-reactive, BPA-free plastic, and do not come into contact with the food.
Author: MORTIER PILON
60 Seconds to Slim is a research-driven program that shows readers that losing weight quickly and permanently is a matter of correcting their body chemistry. Success is just a few 60-second steps away.
Many studies have examined the acid-alkaline relationship between the foods we eat and how our bodies store fat, but Dr. Michelle Schoffro Cook offers the first plan to alkalize the body with simple, surprising and flexible 60-second weight loss tricks. First, readers learn how to "kick the acid" by eating delicious meals made with whole foods that are balanced to help readers flush fat and revitalize their entire bodies. To keep the pounds peeling off, each week readers add a few new habits to their regimens. Every tip brings readers closer to balancing their pH and boosting their metabolism, so they can pick and choose the tips that fit best into their busy lifestyles for flattering results that will last.
The plan features 50 mouthwatering, alkalizing recipes, such as Coconut Waffles, Grilled Chicken with Citrus Salsa, and succulent Strawberry-Rhubarb Crisp. Also included is a 7-day meal plan that shows readers how to incorporate these dishes into a day of hearty, delicious, body-balancing meals.
Author: Michelle Schoffro Cook
Natasha Corrett has created four cleansing plans to help you look and feel fabulous, from a weekend of juices, smoothies, and soups to a six-day slimdown, high-protein cleanse, and long-term 28-day life-changer. More than 100 delicious recipes for entrees, snacks, and even sweet treats provide the inspiration you’ll need to nourish your body naturally.
Author: Natasha Corrett
For today’s health-, budget- and eco-conscious omnivores, Almost Meatless offers ingenious ideas for creating delicious, nutritionally balanced meals in which meat is an enhancement rather than the centerpiece. From all-American comfort food to global favorites, you’ll find more than 60 satisfying, easy-to-prepare main dish recipes that go light on the meat, including:
Almost Meatless also presents guidelines for buying poultry, meat, seafood and other animal products responsibly, to ensure the best quality, flavor and value. No matter what your reasons are for reducing your meat consumption, you’ll discover versatile cooking solutions that maximize flavor while minimizing your grocery bill.
Author: J. Manning, T.Mataraza Desmond
Imagine you are in a bright, breezy kitchen. There are large bowls on the counter full of lush, colorful produce and a cake stand stacked with whole-grain muffins. On the shelves live rows of glass jars containing grains, seeds, beans, nuts and spices. You open the fridge and find inside a bottle of fresh almond milk, cooked beans, soaking grains, dressings, ferments and seasonal produce. This is Amy Chaplin’s kitchen. It is a heavenly place, and this book will make it your kitchen too.
With her love of whole food and knowledge as a chef, Chaplin has written a book that will inspire you to eat well at every meal. Part One lays the foundation for stocking the pantry. This is not just a list of food and equipment; it’s real working information—how and why to use ingredients—and an arsenal of simple recipes for daily nourishment. Also included throughout are tips on living a whole food lifestyle: planning weekly menus, why organic is important, composting, plastics vs. glass, drinking tea, doing a whole food cleanse, and much more.
Part Two is a collection of recipes (most of which are naturally gluten-free) celebrating vegetarian cuisine in its brightest, whole, sophisticated form. Black rice breakfast pudding with coconut and banana? Yes, please. Beet tartlets with poppy seed crust and white bean fennel filling? I’ll take two. Fragrant eggplant curry with cardamom basmati rice, apricot chutney, and cucumber lime raita? Invite company. Roasted fig raspberry tart with toasted almond crust? There is always room for this kind of dessert.
If you are an omnivore, you will delight in this book for its playful use of produce and know-how in balancing food groups. If you are a vegetarian, it will become your best friend, always there for you when you’re on your own, and ready to lend a hand when you’re sharing food with family and friends. If you are a vegan, you can cook nearly every recipe in this book and feed your body well in the truest sense. This is whole food for everyone.
Author: Amy Chaplin
Baking with Whole Grains features more than 110 recipes and full-color photos of Baer in her wheat field, grinding grain and baking in her home kitchen, as well as photos of her irresistible breads and sweets.
Author: VALERIE BAER
Brassicas showcases 80 recipes for the most popular of the world's healthiest vegetables-kale, cauliflower, broccoli, Brussels sprouts, cabbage, leafy greens and more-tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian and vegan.
For a long time, brassicas had a mixed reputation. While a small group of people staunchly adored them, most Americans were not as fond of the vegetables formerly known as "cruciferous" (who doesn't remember a plate of stinky boiled cabbage or President Bush's condemnation of broccoli?). But in recent years, a transformation has occurred. Kale has taken the world by storm and there's hardly a restaurant left that doesn't have Brussels sprouts on the menu. The rising popularity of brassicas is not only due to their extraordinary health benefits and "superfood" status, but also the realization that they can taste delicious when properly prepared. Brassicas shows home cooks how to bring out the flavors of these vegetables without death-by-boiling or burial under a blanket of cheese. When roasted, brassicas reveal an inherent sweetness. In a fresh salad or sauté, they add a delightful peppery punch. Celebrating natural flavors rather than masking them, Brassicas both inspires cooks as well as arms them with appetizing new ways to increase their vegetable consumption.
Author: Laura B. Russell
Treat your family and friends to fresh organic produce, whole foods and healthy choices … at a fraction of the grocery store price!
With tons of helpful tips and instructions, chef Stephanie Petersen walks you through the process of preserving your own foods. It’s easier than you think!
Stock your pantry with the delicious flavors of:
Once you’ve done the prep work, you’ll have a variety of ready-made meals your family will love. Invest in your health without spending a fortune. Learn how to create your own canned foods with remarkable flavor and gourmet flair!
Author: Stephanie Petersen
Your healthy Paleo lifestyle is about to get easier and so much more delicious thanks to one pan and one book, Cast Iron Paleo. On the stovetop or in the oven, your cast-iron skillet brings out the flavors of pastured meats, fresh vegetables, healthy fats, and the savory spices you’ll find in these recipes.
Author: Pamela Ellgen
This book takes a big view of “wild,” including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Plants, seafood, meat, and poultry are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen.
Author: Chef John Ash
Seeds are moving into the health spotlight: Oil-rich varieties can boost energy, reduce cholesterol, inhibit tumor growth, and promote heart, brain and immune function. Incorporating these little nutrient bombs into your daily diet is a great way to boost your health without having to give up your favorite foods. In Cooking with Seeds, Charlyne Mattox shows you how.
Author: Charlyne Mattox
This illustrated cookbook celebrates the abundance at farmers market and local grocery store yet to be discovered by the everyday cook. From mustard and kumquats to nettles, fava leaves, sunchokes, and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince are simple foods that satisfy our need for a diversity of plant life in our diets, grown with care and prepared by our own hands for our families and communities. Discover new ingredients and open up a fresh culinary adventure in your kitchen.
Author: Michelle McKenzie
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