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  Sophie Kooks Month by Month:...

  Sophie Morris

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  'Only in March do I begin to feel that winter has finally gone. It's great to see the brighter days. Trees starting to bloom and new spring vegetables popping up. As the month goes on I slowly move away from comfort food towards lighter dishes like pastas and vibrant, fresh curries. I love this time of year with all its promise of longer days and summertime soon to come' Sophie.
  Taken from the fantastic cookbook by Sophie Kooks, discover tips on using all the produce that is at its best in March and enjoy gorgeous March recipes.

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  Tassajara Dinners & Desserts

  Dale Kent, Melissa Kent

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  Dishes made with mindfulness that reflect a “love of Asian flavors and current tastes for lighter vegetarian meals” from the legendary Buddhist monastery (Edible Monterey Bay).   In Tassajara: Dinner & Desserts, readers will not only find recipes filled with the flavor of Zen practice but also stories from past guest cooks, such as Deborah Madison, Ed Brown, Gloria Lee, and many others, whose calm and peaceful minds were truly tested behind the doors of the Tassajara kitchen, whose monastic kitchen differs from a normal restaurant kitchen in that the activity of preparing the food is understood to be spiritual practice. The Tassajara Zen Mountain Center teaches that every aspect of one’s day can be lived with mindfulness—even food preparations and choices of what we eat.   A few of the fifty recipes include:   Frittata with Caramelized Onions, Goat Cheese, and SageCoconut Curry with Mixed VegetablesTofu NeatballsSweet Tapioca Soup with HoneydewRicotta Chevre with Ginger Berry Compote   “The book includes lots of amusing parables from the kitchen and makes Kent the latest in a long lineage of cooks who’ve contributed to the Tassajara mystique.” —Edible Monterey Bay

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  No Sugar Diet - A Proven Plan...

  Shelbey Andersen

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  Listen for more about the benefits of a sugarless diet! 
  One of the best ways to feel more energetic and happier is to remove the addictive substance of sugar from your diet. With this book, you’ll see how you can quit sugar altogether. In this book, you will find the best, delicious recipes to stop the cravings and detox from something that makes people sick in our western society: sugar. With more natural foods in your system, you’ll be able to create substitutes and avoid the worst things for your body. Change your eating habits today! We’ll discuss all the details in this book. You hear about topics like:How sugar adds to our stress, fatigue, depression, and low self-esteemHow aspartame is related to sugar and why it’s not a healthy substituteWhere to get healthy, natural sugars that taste good but don’t damage your systemThe worst effects of sugar on your body and how to counter themHow to avoid or quit a sugar addiction, and how to recover with proven techniques and programsA sugar detox schedule and planScrumptious recipes you can try without adding sugar to them 
  A no-sugar diet is one of the best ways to increase your health and your entire life. Many doctors have advised to do this and have claimed it makes a significant difference. If you’re serious about this, I encourage you to listen to the contents of this book and get started. 

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  200 Slow Cooker Creations

  Stephanie Ashcraft, Janet Eyring

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  You don’t have to go hungry just because you’re in a hurry! Take a few minutes in the morning—and savor these dishes for supper.   Use one of the many easy recipes in 200 Slow-Cooker Creations to create a mouthwatering meal in minutes. Just take five minutes to throw a few ingredients in the good ol' slow cooker in the morning and, come dinnertime, your meal will be ready to eat!   Look through this extraordinary collection of timesaving recipes for chicken, beef, pork, turkey, and vegetables as well as soups, dips, drinks, and desserts—and discover an easier way to eat well.  Includes recipes for: Asian Pork Wraps · Cherry Biscuit Cobbler • Cranberry Orange Bread • Sweet-and-Sour Meatballs • Ginger Ale Pot Roast • Honey-Mustard Chicken Stir-Fry • Veggie Lasagna • Salsa Fever Soup and much more

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  Lunch Lessons - Changing the Way...

  Ann Cooper, Lisa Holmes

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  Remember how simple school lunches used to be? You'd have something from every major food group, run around the playground for a while, and you looked and felt fine. But today it's not so simple. Schools are actually feeding the American crisis of childhood obesity and malnutrition. Most cafeterias serve a veritable buffet of processed, fried, and sugary foods, and although many schools have attempted to improve, they are still not measuring up: 78 percent of the school lunch programs in America do not meet the USDA's nutritional guidelines.Chef Ann Cooper has emerged as one of the nation's most influential and most respected advocates for changing how our kids eat. In fact, she is something of a renegade lunch lady, minus the hairnet and scooper of mashed potatoes. Ann has worked to transform cafeterias into culinary classrooms. In Lunch Lessons, she and Lisa Holmes spell out how parents and school employees can help instill healthy habits in children.They explain the basics of good childhood nutrition and suggest dozens of tasty, home-tested recipes for breakfast, lunch, and snacks. The pages are also packed with recommendations on how to eliminate potential hazards from the home, bring gardening and composting into daily life, and how to support businesses that provide local, organic food.Yet learning about nutrition and changing the way you run your home will not cure the plague of obesity and poor health for this generation of children. Only parental activism can spark widespread change. With inspirational examples and analysis, Lunch Lessons is more than just a recipe book&#8212it gives readers the tools to transform the way children everywhere interact with food.

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  Cajun Pig - Boucheries Cochon de...

  Dixie Lee Poche

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  “When it comes to swining and dining in Louisiana, Dixie Poché has it covered. From snout to tail . . . it’s all here.” —Chef John D. Folse, Louisiana’s “Culinary Ambassador to the World”  
   
  Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And the culinary star of these gatherings? That’s generally the pig. Whether it’s a boucherie, the Cochon de Lait in Mansura or Chef John Folse’s Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever-resourceful Cajuns use virtually every part of the pig in various savory delights. Author Dixie Poché traverses Cajun country to dive into the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux’s Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouthwatering dive into Cajun devotion to the pig. 
   
  “Dixie Poche, author of two other looks at the state’s rich culinary traditions, Louisiana Sweets and Classic Eateries of Cajun Country, takes a deep dive into the connection of Louisiana’s unique people and food with the noble hog.” —Houma Today 
   
   
   
  “The book takes a nostalgic look at visiting old-time ‘mom and pop’ Cajun meat markets and provides a behind-the-scenes look at the many dishes that made them famous. It also serves as a travel guide to many local eateries and festivals in which the culinary star is the pig.” —The Advocate

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