The healthful virtues of olive oil, a key component of the Mediterranean diet, have become well-known in recent years; its monounsaturated fats and antioxidants are beneficial in preventing heart disease by controlling LDL ("bad") cholesterol levels while simultaneously raising HDL ("good") cholesterol levels.

Helen Koutalianos has preached the gospel of olive oil and its benefits for years; at the same time, consumers across North America have become more sophisticated and appreciative of flavorful, boutique olive oils that are not mass produced. In this charming, intimate cookbook, Helen and her daughter Anastasia have collected 150 delectable, Mediterranean-inspired recipes (Greek and beyond), many of which have been passed along from Helen's mother and grandmother, in which olive oil is a central ingredient; these include Olive Oil Poached Lamb, Quail with Olives, Turkish Kebab with Garlic, Shrimp and Feta Casserole, Octopus in Wine Sauce, Seared Scallop and Prawn Gazpacho, Artichokes with Lemon, and Kolokethakia Yemista (Stuffed Zucchinis with Lemon Egg Sauce).

The book also takes readers through the artisan olive oil-making process, from cultivating and processing the fruit to the production of the oil itself. Complemented with full-color photographs of recipes, "From the Olive Grove" will seduce and inspire readers to create their own delicious, heart-healthy meals at home.

'I absolutely adore the food in this beautiful book.' - Nigella Lawson 'One of the most inventive vegetable cooks.' - Anna Jones 'Joe just makes the most delicious food that happens to have no meat or fish in it - I think this and his knack for bringing out flavour is his superpower.' - Rachel Roddy 'One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.' - Tim Lewis, Observer Food Monthly Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. Your small change can make a big difference. Deliciously simple cooking that just happens to be vegetarian, Your Daily Veg celebrates everyday vegetables in a fresh and modern way. Chapters focus either on one core vegetable or on a group of similar vegetables, celebrating seasonality and encouraging you to experiment. Joe Woodhouse blends textures, spices and flavours to create satisfying meals that use minimal ingredients but achieve maximum flavour. With tips on how best to prep dishes and advice on minimising stress and time in the kitchen, each recipe is as straightforward as possible.

I’m Joe Wicks, and it’s my mission to help families everywhere eat better. Because eating well should be easy – for everyone.

What we eat each day has a huge impact on how we feel. From an energy-boosting breakfast to satisfying dinners for the whole family, the food you eat can transform your day. So I’ve created over 100 recipes to take the stress out of healthy home cooking. With nutritious meals designed for energy and balance, this is food that will put a spring in your step and have you feeling your best.

Includes:

• Brilliant breakfasts to start the day right
• Home-cook hacks for when time is tight
• Easy weeknight dinners
• Energy-packed snacks
• Mood-boosting main meals
• Good food to feed a crowd
• Super-tasty sweet treats

Packed with tasty meals that are quick to get on the table, and that everyone will love, it’s never been easier or simpler to eat well.

The Keto Cure 1 is one of Belgium's best-selling cookbooks. Pascale Naessens believes that this book owes its success to the fact that keto really does work. Most people following a keto diet lose weight - without going hungry - while still eating delicious food. The Keto Cure 2 takes this theme further: why do you lose weight? How does it work? What role do fats play, and how much fat are we allowed to eat? Topics such as saturated fats, cholesterol, intermittent fasting and time-restricted eating are also discussed in depth by experts. In the second part of the book, you can put the theory into practice. You will find a complete 14-day meal plan plus additional recipes: a total of 75 delicious recipes prepared with natural wholefood ingredients and plenty of vegetables. And you can still enjoy these tasty low-carb recipes even if you're not following a keto diet.

Op soek na inspirasie vir heerlike gesinskos wat iets nuuts en anders is? Die reeks lekker & vinnig is net die antwoord... Smaaklike resepte met bestanddele wat reeds in die koskas is of geredelik beskikbaar is by die meeste supermarkte. Ontdek nuwerwetse kombinasies en interessante smake wat gou familiegunstelinge sal word.

From the common to the curious, The Botanical Kitchen will teach you how to properly cook with botanicals with 90 delicious recipes. The choice of botanicals can transform a recipe, adding a new twist to a classic or creating surprising and rewarding combinations, and in this award-winning book, Elly McCausland guides readers through cooking with botanicals, looking at their culinary history and diverse uses over the years. Weaving through this compelling text will be 90 delicious recipes including relishes and bakes, salads and soups, noodle bowls and breads and everything in between, offering unique and insightful flavour pairings. With chapters including fruits (tropical, Mediterranean and orchard), leaves, flowers, seeds and berries, this beautiful book places botanical ingredients at the fore and showcases exactly how plants can transform your food. WINNER OF THE 2019 JANE GRIGSON TRUST AWARD

Nutritionist Pascale Naessens is a forerunner, trendsetter and success author in the culinary field. In 2019 she won the Gourmand Award "Best in the World" and Low Carb Cookbook with 4 Ingredients ISBN 9789401461481 was the best-selling book in Belgium in 2018. In this second volume she presents more than 70 new tasty and inspiring low-carb dishes according to her well-known method. She also examines the ketogenic diet and the similarities with her proposed way of eating.

The expansive squash family includes a host of versatile gourds just waiting for a creative cook's touch. Summer varieties fill gardens and overflow market tables; hardy late-season types nourish us through the winter. The burning question: what to do with all this squash?
"Smitten with Squash" celebrates this underappreciated vegetable, whose long-lasting season ranges from the June-August staples of zucchini and summer squash through autumn's piles of butternut, carnival, and red kuri, just to name a few.Knowledgeable and imaginative guide Amanda Paa describes the very American roots of squash, introduces readers to the vast assortment available at midwestern farmers markets, and, best of all, offers seventy-five inventive ways to enjoy squash for breakfast, lunch, dinner, and dessert.
Golden Curried Squash Hummus; Cherry Tomato, Zucchini, and Blue Cheese Galette; Moroccan Lamb and Quinoa-Stuffed Acorn Squash; and Sweet Delicata Pie with Pecan Praline are just a few of the flavorful combinations that will inspire cooks to move beyond classic preparations of squash. Looking to explore the tasty possibilities of these often-overlooked gourds? This book is the only one you need.
Amanda Paa is a passionate tastemaker, self-taught cook, and author of the blog Heartbeet Kitchen. When she's not mincing or chopping her favorite vegetables from the farmers market, she works as a corporate digital media strategist in Minneapolis.

Eat your way to health with a packed, wholesome, customizable paleo bowl. A must-own book for everyone living the paleo lifestyle or starting a paleo diet. Quick, healthful, and comfortingly delicious, the bowl food trend is the busy person's answer to jump-starting the ultimate paleo lifestyle! Build your own bowl with unprocessed, anti-inflammatory whole foods and nourish your body with one hundred gluten-free, dairy-free, and refined-sugar-free bowl recipes for a hearty breakfast, lunch, and dinner. A tremendous holistic resource, Paleo Power Bowls, filled with more than 100 gorgeous photos, is not only an essential guide to the paleo diet. It also promotes the concept of food as medicine and personalized nutrition-customizing what foods work for you based on your personal nutritional needs and gut biome. Mueller shows how to build a well-balanced bowl tailored to specific diets and restrictions, whether it is AIP, low-FODMAP, Whole30, vegetarian, or vegan. If you suffer from autoimmune disease or allergies, the book includes instructions for a thirty-day elimination diet. Recipes include: Spaghetti Squash with Broccoli & Pumpkin Seed Pesto Fluffy Poppy Seed Pancakes with Caramelized Figs All-the-Good-Veggies Detox Salad with Lemon-Parsley Dressing Chicken Tikka Masala with Cauliflower Rice Quick-and-Easy Turkey Meatballs with Zoodles Pumpkin Spice Chia Seed Pudding And more! Paleo Power Bowls also features one-pot, slow cooker, and thirty-minute meals-including sides, condiments, and desserts-that can be assembled any night of the week. Learn to prepare:

An all-American tradition. Since the early 1800s America's state fairs have celebrated community. Now, 200 years later, food contests and recipe judging are more popular than ever and a blue ribbon from a state fair competition still signals that the winner is truly outstanding. Blue Ribbon Canning captures the best of the best with nearly 139 home-canning recipes that have won top prizes in fairs across the nation and share the tips that show you how to follow that success. You can do it. Blue Ribbon Canning will teach you time-honored canning techniques such as: Basics - ingredients and equipment Methods - water bath processing, pressure canning, safety, and storing Recipes - 139 first-prize-winning recipes showcased in delightful, full-color photographs Back to the basics. Home preserving is a top trend that shows every sign of continuing to grow as the appetite for locally grown foods increases. In addition to the resurgence in home canning, the popularity of state and local fairs has grown over the last five years. Blue Ribbon Canning celebrates these two traditions by sharing the top recipes and introducing you to the personal stories behind the winners.

From blackcurrant and apple, to turkey and cranberry, fruit will always be a popular ingredient. In this book there are over 90 mouthwatering recipes which cover such favourites as classic apple pie and rhubarb crumble, right through to the more unusual and innovative ideas, including mango and lamb skewers and raspberry and orange terrine. Both sweet and savoury dishes are covered, from main courses through to puddings, ices and fruit drinks - all equally delicious and exciting.A comprehensive glossary takes the reader through the basics of every fruit covered in the book, helping you choose and prepare the best fruit for your recipes.Whether you want a warm and comforting baked fruit dish or a zingy citrus granita, this book can't help but inspire you to create something truly special with fruit that is both fragrant and versatile.

Bring a new herb into your kitchen with this tasty unique collection of recipes for bite-sized, low-dose sweet and savory cannabis edibles. This cookbook ventures boldly beyond pot brownies with delicious and unique baked confections as well as innovative savory treats. Designed for bakers and cooks of all skill levels, Edibles: Small Bites for the Modern Cannabis Kitchen includes simple recipes like spiced superfood truffles and roasted beet hummus, alongside more advanced recipes like artisanal marshmallows and Gruyere & green garlic gougeres-all brought to life with vibrant photography. Complete with instructions for creating master ingredients such as canna butters, oils, honey, and maple syrup, as well as information on dosage and portions and the science of cannabis, this book gives cannabis newbies and connoisseurs alike the info they need to create an easy, safe, and delicious edibles experience. * Unique recipes for beginner and advanced cannabis bakers * Contains detailed information on correct dosage and portions * Provides tips, tricks and tools of the trade Hua is the founder and chief confectioner of the popular gourmet edibles line, Mellows. Carroll is executive chef and cofounder a dining pop-up, Cannaisseur Series, which hosts curated cannabis and culinary experiences, events, and workshops. Those who like The Easy Cannabis Cookbook: 60+ Medical Marijuana Recipes for Sweet and Savory Edibles, Bong Appetit: Mastering the Art of Cooking with Weed, and Marijuana Edibles: 40 Easy and Delicious Cannabis-Infused Desserts will want this cookbook in their collection. * Delightful addition to any foodie's book shelf * Thoughtful gift for anyone who enjoys edibles and cooking or baking with marijuana * Cookbook collectors will appreciate the unique recipes

It's free, it's fun and it's very tasty! Harvesting your own produce from the hedgerows, meadows and woods rather than just ordering food online from the supermarket is all the rage with both towndwellers and countryfolk. Why not treat yourself to fruit leather, cheese, rose petal syrup or a wickedly alcoholic drink? It's free, it's fun and it's very tasty! Harvesting your own produce from the hedgerows, meadows and woods rather than just ordering food online from the supermarket is all the rage with both towndwellers and countryfolk. The joy of turning nature's bounty into delicious produce to enjoy with the family or to use to make a lovely gift is being rediscovered in kitchens across the country. Explore the deliciously different flavours of wild food, from bilberries and nettles to hazelnuts and damsons - all of which are free for the picking. Learn how to use a range of wild foods creatively in over 100 easy recipes, ranging from jams, jellies and chutneys to starters, main courses, cakes, puds, cocktails and cordials. With chapters on Flowers & Hips, Leaves, Berries, Fruit with Stones, Fruit with Pips and Nuts, why not treat yourself to fruit leather, cheese, rose petal syrup or a wickedly alcoholic drink?

Adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. It has been shown to promote digestive ease for people suffering with inflammatory disorders, help manage sugar and carb cravings, decrease incidence of allergies and sensitivities and generally boost the immune system and contribute to an overall sense of well-being. Motivated by an unquestionable belief that food is medicine and that what we eat can promote great healing or cause great harm, in The Cultured Club fermentation advocate Dearbhla Reynolds shows how to turn simple ingredients into superfoods using one of the world's oldest methods of food preservation. In The Cultured Club, which begins with a brief history of fermentation and a guide to maintaining gut health, you will learn basic fermentation techniques using simple ingredients and discover numerous recipes for sauerkraut, kimchi, kefir, condiments, dips, tapenades, breads, nut cheeses and tonics that promise to restore vitality. Learn the simple art of fermentation, enjoy its delicious, vibrant flavours and watch your health flourish. 'This is the book I have been waiting for. It's more than a book about fermentation. This is a book about life, health and delicious food. Dearbhla's words of wisdom will seamlessly transport you into the world of fermentation and well-being. Thank you, Dearbhla! You've done us all a great service by writing this book,' Domini Kemp 'This book is a wonderful and accessible introduction to fermentation. Dearbhla's clear directions and enthusiastic encouragement will put you at ease and help you see just how simple fermentation can be. Read this book and be part of the fermentation revival,' Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation 'Dearbhla Reynolds is a culinary radical, and The Cultured Club offers a dynamic, empowering approach to food and fermentation that mainlines the ways in which we can connect with the health and energy of our ingredients. Packed with original and delicious ideas, The Cultured Club will shake up your kitchen,' John McKenna 'Dearbhla is a flavour fiend. This is a book packed with ideas, rituals and skills that will make your food life fizz,' Catherine Cleary

Pumpkin spice is more than a flavour, it's a feeling. Like hygge, it is nostalgically evocative of family, comfort food, home and hearth. Relax into the harvest season with this celebratory book full of sugar and pumpkin spice and all things nice. With the smell and taste of autumn itself, it is no wonder that pumpkin spice has become the must-have treat when the leaves start to fall. The spice blend may have had a traditional culinary origin as an ingredient in pumpkin pie and then popularized in latte, but it's more than a flavour, it's a feeling. Like an old familiar friend, it is evocatively nostalgic, warm and inviting, and here you will find ways to celebrate pumpkin spice in life, from fun facts and food and drink recipes to home fragrance and lifestyle hacks.