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Author : Doris Grant,Jean Joice
Publisher : Inner Traditions / Bear & Co
Page : 252 pages
File Size : 50,5 Mb
Release : 1989
Category : Health & Fitness
ISBN : 0892813482
Get fit with foods that don't fight.
Author : Kathryn Marsden
Publisher : Piatkus
Page : 480 pages
File Size : 53,7 Mb
Release : 2011-07-07
Category : Health & Fitness
ISBN : 9780748125036
Food combining enhances the quality of your diet, increases your intake of vitamins and minerals and improves the way the body digests and absorbs nourishment. It is one of the safest and most successful ways to lose weight as well as being an invaluable, natural remedy for a variety of health problems. In her new definitive book Kathryn Marsden explains everything you'll ever need to know about food combining in one easy-to-follow volume. The book is divided into 4 parts: Part 1 Essential basics including principles, short cuts, food charts etc; Part 2 Food combining for specific reasons ie. weight loss, food allergies, fluid retention, low blood sugar, stress etc; Part 3 Four weeks of food combining recipes and menu plans; Part 4 Alphabetical check list for specific foods For more information on Kathryn Marsden please visit www.kathrynmarsden.com
Author : Herbert M. Shelton
Publisher : Book Publishing Company
Page : 64 pages
File Size : 40,7 Mb
Release : 2012-03-12
Category : Health & Fitness
ISBN : 9781570672606
Food Combining Made Easy was originally published during the 1940s. It became the leading primer for almost 60 years for anyone wanting guidance on which foods should and should not be eaten at the same meal. Shelton presents information on the processes of normal digestion and examines why combinations of acids, fats, starches, sugars, and proteins disrupt these processes. This new edition has been slightly revised to reflect Shelton's vegetarian leanings.
Author : Tess Masters
Publisher : Ten Speed Press
Page : 226 pages
File Size : 46,6 Mb
Release : 2014-04-08
Category : Cooking
ISBN : 9781607746430
The debut cookbook from the powerhouse blogger behind theblendergirl.com, featuring 100 gluten-free, vegan recipes for smoothies, meals, and more made quickly and easily in a blender. What’s your perfect blend? On her wildly popular recipe blog, Tess Masters—aka, The Blender Girl—shares easy plant-based recipes that anyone can whip up fast in a blender. Tess’s lively, down-to-earth approach has attracted legions of fans looking for quick and fun ways to prepare healthy food. In The Blender Girl, Tess’s much-anticipated debut cookbook, she offers 100 whole-food recipes that are gluten-free and vegan, and rely on natural flavors and sweeteners. Many are also raw and nut-, soy-, corn-, and sugar-free. Smoothies, soups, and spreads are a given in a blender cookbook, but this surprisingly versatile collection also includes appetizers, salads, and main dishes with a blended component, like Fresh Spring Rolls with Orange-Almond Sauce, Twisted Caesar Pleaser, Spicy Chickpea Burgers with Portobello Buns and Greens, and I-Love-Veggies! Bake. And even though many of Tess’s smoothies and shakes taste like dessert—Apple Pie in a Glass, Raspberry-Lemon Cheesecake, or Tastes-Like-Ice- Cream Kale, anyone?—her actual desserts are out-of this-world good, from Chocolate-Chile Banana Spilly to Flourless Triple-Pecan Mousse Pie and Chai Rice Pudding. Best of all, every recipe can easily be adjusted to your personal taste: add an extra squeeze of this, another handful of that, or leave something out altogether— these dishes are super forgiving, so you can’t mess them up. Details on the benefits of soaking, sprouting, and dehydrating; proper food combining; and eating raw, probiotic-rich, and alkaline ingredients round out this nutrient-dense guide. But you don’t have to understand the science of good nutrition to run with The Blender Girl—all you need is a blender and a sense of adventure. So dust off your machine and get ready to find your perfect blend.
Author : Kathryn Marsden
Publisher : HarperCollins UK
Page : 41 pages
File Size : 44,9 Mb
Release : 1993
Category : Diet
ISBN : 9780722527900
The food combining diet is a flexible, healthy way to lose weight - with no calories to count, no small portions and few forbidden foods. This book contains four weeks of recipes including three meals a day already divided into the three food categories of starch, protein and alkaline meals. The recipes can either be followed strictly day-by-day or mixed and matched by more confident food combiners. There are useful tips and simple explanations as well as ideas for menu planning.
Author : Jeffrey Mannix
Publisher : Unknown
Page : 164 pages
File Size : 54,5 Mb
Release : 1983-04
Category : Health & Fitness
ISBN : 0809256614
Health plan, complete with a detailed two-week meal plan, tips on "making it work," and everything you need to know to help you achieve a sound body and a longer, happier life
Author : Kathryn Marsden
Publisher : HarperThorsons
Page : 0 pages
File Size : 47,6 Mb
Release : 2002
Category : Cookery (Natural foods)
ISBN : 0007140444
Food combining is the art of combining different foods to promote optimum digestion, prevent intolerances and improve health. Providing a breakdown of the various combinations, it explains exactly how and why they work. Delicious meal plans included.
Author : Dina Khader
Publisher : McGraw-Hill Education
Page : 180 pages
File Size : 40,9 Mb
Release : 2000-03-01
Category : Health & Fitness
ISBN : 0658001728
In this authoritative book, a nutritionist and her patient show how complementing a diet based on blood type with food-combining principles can help people maximize their health while also losing weight.
Author : Yun Jin-ah,Korean Culture and Information Service (South Korea)
Publisher : 길잡이미디어
Page : 158 pages
File Size : 46,5 Mb
Release : 2015-09-09
Category : Electronic
ISBN : 9788973755998
In addition to being delicious,Korean food is also healthy and natural, making it perfectly suited for the global culinary trends of health consciousness, slow food, and environmental sensitivity. At first, people are attracted to Korean food because of its distinctive taste, but they later come to love it for its health benefits. Korean food is based on the philosophy that one’s food should be one’s medicine. In fact, doctors have even used Korean food instead of medicine to treat chronic diseases. Chapter 1 K-Food in the World K-Food: A New Global Food Trend Non-Koreans Share Korean Cuisine with the World Fine Dining Korean Restaurants Around the World and Star Korean Chefs Chapter 2 K-Food, a Harmony of Taste, Health, and Nature Nutritional Balance in the Korean Diet Nutritional Value and Health Benefits of Korean Ingredients Leading Ingredients, Seasonings, and Cooking Techniques Chapter 3 Nine of the Most Popular K-Foods Kimchi (baek-kimchi, Kimchi-bokkeum-bap, kimchi-Jeon) Bibimbap: Mixed Rice with Meat and Assorted Vegetables Bulgogi: Marinated Meat Cooked on the Grill Bossam: Napa Wraps with Pork Japchae: Stir-fried Glass Noodles and Vegetables Haemul-PaJeon: Seafood and Green Onion Pancake Makgeolli: Korean Traditional Rice Wine Samgye-tang: Ginseng Chicken Soup Tteok-bokki (Gungjung-Tteok-bokki) Chapter 4 Six Easy Tips for Korean Cooking Tip 1. Kimchi-based Dishes Tip 2. Creations with Korean Flavors Tip 3. Bulgogi Seasoning and Various Meat Dishes Tip 4. Korean Dishes for K-pop Parties Tip 5. Korean Soybean Dishes for Vegetarians Tip 6. Side Dishes - Not spicy, Healthy and Easy! A wide variety of plates and bowls are used to set a table with Hansik, or Korean food. Bap (cooked rice), and a bowl of soup made from either meat and vegetables or fish, are set in front of the diner. A large pot or bowl of stew is placed at the center of the table, while various banchan (side dishes) are neatly arranged on the table. All of these dishes are set together, and the harmony created by the vegetable dishes and meat dishes seasoned with fermented sauces which have been made over a long period of time with care, is what makes Hansik uniquely Korean. Despite this uniqueness and the variety of food that is offered, the only Korean foods that were familiar to non-Koreans were the simple Bulgogi or “Korean barbeque.” However, things have changed in recent years, and Korean food is now being recognized as a source for new and exciting culinary dishes. The reason for this is simple. People today are becoming increasingly conscious about their health, and the food that is offered is being tailored to suit these needs. Many are looking for organic or natural foods, “slow foods” and food that will help their overall well-being, and Korean cuisine meets all those requirements. Moreover, it is tasty.
Author : Steve Meyerowitz
Publisher : Sproutman Publications
Page : 158 pages
File Size : 40,9 Mb
Release : 2002
Category : Cooking
ISBN : 9781878736352
This easy-to-use book shows how to get more nutrition from the food we eat, with eating guidelines to help the stomach run at peak efficiency and maximum digestive power. Includes an overview of the chemistry of digestion and how food is assimilated. The techniques presented here can help people gain increased energy and improved health.
Author : Jackie Habgood
Publisher : Souvenir Press
Page : 0 pages
File Size : 51,7 Mb
Release : 1997
Category : Cookery (Natural foods).
ISBN : 0285633791
is century by an American surgeon named William Hay. The Hay diet involves separating carbohydrate meals from protein meals, enabling the body to digest food more easily. Now people with digestive problems can adapt their everyday eating pattern with basic advice on selecting meals and menus. Diagrams.
Author : Jan Dries,Inge Dries
Publisher : Element Books, Limited
Page : 0 pages
File Size : 46,9 Mb
Release : 1998
Category : Food combining
ISBN : 186204239X
The way foods are combined is just as important to good health as the nutritional value of each food. This thorough exploration of the scientific and physiological principles of food combining explains how eating different foods together affects the digestive system, and provides new ways to relieve common digestive complaints. Includes 200 vegetarian recipes. Color photos.
Author : Kathryn Marsden
Publisher : HarperThorsons
Page : 180 pages
File Size : 45,9 Mb
Release : 1994
Category : Diet
ISBN : 0722529600
Everyone is talking about food combining - also known as the Hay Diet. Easy to follow, taking one day at a time, this book explains how food combining works - for weight loss and improving health and vitality. It includes a step-by-step approach to the food combining rules, easy recipe ideas divided into starch, protein and neutral meals, revitalizing exercises and Kathryn Marsden's health tips for an improved lifestyle.
Author : Jackie Habgood
Publisher : Souvenir Press
Page : 128 pages
File Size : 43,6 Mb
Release : 2011-01-01
Category : Health & Fitness
ISBN : 9780285639126
THE book to buy if you have found other food books difficult to follow and put into practice. Written by a trained nurse who has herself followed the Hay Diet since 1988, it not only gives you the essential guidelines without long, complex explanations, but provides a powerful healing programme that will make you feel super-well. You will find: - The basic principles of food combining explained simply and succinctly - Diagrams at every stage to give you an at-a-glance guide - Detailed lists of meals and menus to help you choose the right combinations - Coded tables of foods for easy reference - A guide to changing over to the Hay Diet - advice on the hidden ailments that may go unrecognised - from low blood sugar and candida to allergies and food intolerances - and how the Hay Diet helps - How to adapt the Hay Diet to your individual needs. It takes time to get used to any new diet regime, but with The Hay Diet Made Easy you will find it simplicity itself: just follow the author's meal ideas until you feel confident enough to devise your own, and the spectacular benefits you will discover will more than compensate for the adjustments you have to make in your old eating habits. Dr William Hay devised the Hay diet in the early twentieth century as a way to help the body digest food more easily (by separating protein meals from carbohydrate meals). This book clearly sets out the diet in accessible terms, as well as providing diagrams to explain its principles. Jackie Habgood also shows how common health problems such as candida and hypoglycaemia can be alleviated by the Hay diet.No other book presents the basics of this diet so simply or practically.
Author : Tim Spong,Sherry Stumm
Publisher : Sally Milner Pub
Page : 160 pages
File Size : 47,6 Mb
Release : 2000-01
Category : Cooking (Natural foods)
ISBN : 1863512152
A guide to food combining, also covering relaxacise, the no-effort exercise. It demonstrates how to keep slim, flexible and healthy without resorting to fad diets and harmful exercise routines. The programmes are designed to: control weight effortlessly and keep your body at a desired weight; strengthen muscles and improve muscle tone; correct posture and increase flexibility; encourage relaxation and rejuvenate the body and mind; help you stay young and healthy; and boost the immune system. Food combining is the practice of eating certain food in combination, and removing other combinations from the diet. It may also be known as the Hay diet.
