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  The Sprout Book - Tap into the...

  Doug Evans

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  The audiobook about the power of sprouts as an ultra-food for health, weight loss, and optimum nutrition by Doug Evans, the co-founder of Organic Avenue and the founder of JuiceroThe Sprout Book is a transformative plan to empower listeners to embark on a plant-based way of eating that’s low-cost and accessible. With a foreword by Joel Fuhrman, M.D., this book introduces sprouts, one of the most nutritious sustainable foods on earth, by adding a few dishes to a diet and then shifting into a raw, whole foods plant-based diet.Among the mind-blowing nutritional qualities of sprouts:— they have 20-30 times the nutrients of other vegetables and 100 times those of meat— they pack cancer-fighting properties and help to protect us from cardiovascular disease and environmental pollutants— they aid in digestion— they are a simple way to grow your own vegetables  and compatible with all dietsThe forty recipes inside feature sprouts on top of raw vegetables, fruits, nuts, seeds, spices, sea vegetables, and top-quality cold-pressed vegetable oils for the healthiest diet possible. The Sprout Book includes informative interviews with leaders in functional medicine and nutrition. Use it to change your diet and super-charge your health!A Macmillan Audio production from St. Martin's Essentials

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  The Big Sky Bounty Cookbook -...

  Barrie Boulds, Jean Petersen

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  “A showcase for Montana ingredients. There are hunter favorites such as elk and deer and some more rare delicacies like rattlesnake or beaver.” —Bozeman Daily ChronicleFrom mountain streams in the west to rolling prairies in the east, Montana’s habitats and natural resources offer an abundance of culinary possibilities. The mountains provide the necessities for a delightful elk tenderloin with huckleberry demi-glace, while the prairie contributes to rattlesnake cakes with roasted red pepper remoulade. And gardens and farms statewide produce the makings of Aunt Lois O’Toole’s rhubarb strawberry pie. Chef Barrie Boulds and author Jean Petersen present locally sourced epicurean dishes that exude Montanan charm. Historical context enhances seventy-five easy yet sophisticated recipes celebrating unique flavors and heritage—with forewords from Chef Eric Trager and Western Ag Reporter editor Linda Grosskopf.“With over seventy recipes melting with Montanan history, The Big Sky Bounty is sure to be a cookbook worth shelf space for every self-respecting western cook.” —Women Writing the West“[Recipes] range from the kind of soul food you might expect—like the Elk Chili and Native American Gaboo Boo Bread—to the finer Roasted Squab with Grapes . . . Although the book offers a strong nod to gourmet cooking, the recipes are not complicated, and the ingredients are honest and straightforward.” —Yellowstone Valley Woman

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  Honey & Jam - Seasonal Baking...

  Hannah Queen

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  “Makes you feel like you're in Appalachia with Hannah Queen, picking fruit out back and baking . . . rich photography and unforgettable desserts.” —Erin Gleeson, The Forest Feast 
   
  In the tradition of cooking with each season’s bounty, Hannah Queen applies the same spirit to her baking, turning out an abundance of fresh cakes, trifles, biscuits, and more. From the citrus of winter to the bright squash of summer, more than seventy classic and modern dessert recipes celebrate locally sourced ingredients.  
   
  Relish the sweet fruit of the spring with the delectable Rhubarb Custard Cake, and savor the ripe flavors of autumn with Spiced Pumpkin Cupcakes with Bourbon Buttercream. The wide range of flavors and recipes for year-round baking ensure you will never tire of these fresh indulgences. Featuring Queen’s rich photography throughout, Honey and Jam not only showcases a collection of rustic desserts, but also captures the sprawling forests and farmlands of the Blue Ridge, anchoring each recipe in the backdrop of the Southern Appalachian Mountains.

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  The Complete Guide to Making...

  Steve Piatz

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  Learn to make your own mead with techniques and tips from an award-winning mead-maker. 
   
  Although mead may have been “discovered,” as some suggest, when one of our not-yet-upright forebears got a little sloppy with the honey and water he left sloshing about in a clay vessel, rest assured that The Complete Guide to Make Mead is a thoroughly modern and authoritative guide. Award–winning mead-maker Steve Piatz begins with a rundown of the various types of mead, along with the available honey varieties and the characteristics they impart. Readers also learn about yeasts and special ingredients, as well as the equipment needed to begin making mead successfully. Piatz shows the steps involved in making a batch of mead—stressing his no-boil process, the use of healthy yeast, and the staggered addition of yeast nutrients—and even introduces advanced techniques like clarifying, aging, blending, and recipe development. Illustrated with color photography throughout, the book encourages further discovery with the inclusion of more than two dozen of the author’s recipes for meads of all types. With information sure to appeal to stone-cold beginners and seasoned veterans alike, The Complete Guide to Making Mead is the perfect starting point for the curious and an indispensable reference for the experienced. 
   
  Praise for The Complete Guide to Making Mead 
   
  “In his first book, 2008 American Homebrewers Association Mead Maker of the Year Piatz beautifully tackles the science and art of mead making. . . . Recommended for experienced home brewers seeking a new challenge as well as novices who want to begin their brewing practice with mead. With honey as the basic component, this title may also appeal to readers interested in beekeeping.” —Library Journal

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  Greens 24 7 - More Than 100...

  Jessica Nadel

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  Yes, they’re good for you—but who knew greens could be so much fun? If you’re trying to eat more greens but find yourself in a salad rut, Greens 24/7 is here to bring delicious, healthy veggies to every meal of the day, from breakfast to dessert. Spinach in pancakes? Kale in cornbread? You bet! The 100+ innovative recipes pack a seriously healthy punch with more than 40 green veggies, featuring classics like broccoli and zucchini, superfoods like chard and Brussels sprouts, and unconventional greens like spirulina and kelp. Recipes include:   ·Chocolate Superfood Smoothie   ·Pesto Polenta Fries with Spicy Aioli   ·Zucchini Noodle Bolognese   ·Samosa Burritos with Peas   ·Lemon and Parsley Olive Oil Cake   ·Chocolate Hazelnut Avocado TorteWith Greens 24/7, you can have your cake—and your kale, too!

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  The Healthy Teen Cookbook -...

  Remmi Smith

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  Nutritious, delicious, and easy-to-cook recipes for today’s busy and heavily-scheduled teens from “one of the finest young chefs ever” (Harry Connick, Jr.). 
   
  Remmi Smith, a teen chef who hosts two cooking shows—Culinary Kid and Cook Time with Remmi—and serves as a national Student Ambassador for a leading food services company, has written a cookbook encouraging teens to take up healthy cooking as a new pastime. 
   
  Through the colorful, easy-to-read, 220-page book, Remmi sets out to inspire teens to adopt healthy eating habits by introducing them to the glorious pastime of cooking. The book takes the reader on a culinary journey across the seven continents, highlighting a country and its top food items in each one. Each section features geographic descriptions, a full menu (from appetizer to dessert), fun facts, brain teasers, personal tips, and delicious photos of the recipes—making it a geography lesson, a cookbook, and a social studies class all in one. 
   
  What’s most evident in this book is Remmi’s passion for cooking. What’s most appealing is her genuine writing style and ability to relate to other teens. Remmi’s recipes include a lot of vegetables and she uses fruits to add natural sweetness while going light on spices to make the dishes more appealing to children and teens. 
   
  “I want to inspire teens to get in the kitchen and have some fun, cook healthy and enjoy life and the love of food,” Remmi says. “You can explore the world through food. Writing this book was a really big adventure for me and I hope it will be an adventure for everyone else.”

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