Results for: “Cooking”
13 eBooks
Chapter 6: The Benefits of Paleo |
Rockridge Press | Rockridge Press | ePub | ||||
6 Many people turn to the Paleo diet because of the weight-loss benefits, but that’s not where the idea originated. If you remember, the diet was created by a gastroenterologist to help his patients with various disorders. Of course, weight loss is a wonderful side effect that has its own set of healthy benefits. When you add in the myriad other perks, going caveman is almost a no-brainer. Let’s take a quick peek at some of the biggest health benefits of following a Paleo diet. Because this is one of the primary reasons many people decide to switch to a Paleo diet, we’ll start here. Because you’re eliminating empty carbs and adding in lots of healthful plant fiber and lean protein, losing weight will be much easier. A few other factors that contribute to healthy weight loss include: The bottom line is you will be consuming foods that help your body function the way that it’s supposed to, and one of the natural side effects of that is weight loss. The theory behind the Paleo diet is that eating grains, dairy, and other foods on the excluded list can cause digestive upset, inflammation, and discomfort because our bodies aren’t adapted to eating them. Also, your digestive tract needs fiber to help it sweep food through your system, otherwise it builds up and causes problems. Some of the conditions that may be improved by going caveman include: See All Chapters |
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Menu 1. HOLY STROMBOLI |
Brian L. Patton | New World Library | ePub | ||||
M E N U 1 U p until I became a vegan, stromboli was an integral part of my life. When it was din- nertime in my house, we had the choice of pizza, stromboli, pizza, or pizza, and that was about it. A stromboli is essentially a tube of pizza, or an elongated calzone, and serves about four to six people — or one fat twelve-year-old. A strom- boli is usually filled with ham, salami, pepperoni, peppers, onions, and cheese. In college I had the (un)fortunate situation of living right next door to a pizza place. Lunch usually consisted of a Rico Boli (a mini stromboli, with basically one of every animal in it), garlic cheese bread, and an order of dough fritz (fried dough topped with powdered sugar). In fact, my nickname became Dough Fritz — sometimes shortened to Dough, or Fritz. What a life I had carved out for myself! How I made it out of there alive, I’ll never know. So you may know the glory that is stromboli, I have created a vegan version. L I B A T I O N R E C O M M E N D A T I O N To accompany this delicacy, just grab what- ever floaters of shitty light beer are left on your coffee table from the night before — and make sure there are no cigarette butts floating in the cup. If you didn’t happen to throw a rager in your living See All Chapters |
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Do-Ahead Party Planning |
Kris Rudolph | University of North Texas Press | ePub | ||||
Do-Ahead Party Planning Mexican Fiesta Buffet Guacamole Roasted Cactus Salad Jicama with Ancho Chile Powder Meatballs in Chipotle Salsa Shrimp with Green Pipián Chicken Tinga “Pot” Beans Zucchini with Tomatoes, Corn, and Chipotle Corn Tortillas Hibiscus Water Fruit Salad with Tequila SUMMER BRUNCH (3 courses) Cucumber Mint Cooler Lime and Cilantro Soup Shrimp Salad-Stuffed Poblano Chiles Brandied Mangoes DINNER PARTY—MENU I (4 courses) Chayote and Chile Poblano Soup Shrimp Ceviche Salad Pork Loin with Mango-Chipotle Salsa Green Beans a la Mexicana Fruit Salad with Tequila Dinner Party—Menu II (3 courses) Black Bean Soup Steak with Roasted Poblano Chiles and Onion Garlicky Mushrooms Roasted Cactus Salad Mango Mousse See All Chapters |
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Menu 7. PAPADILLA, DON’T PREACH |
Brian L. Patton | New World Library | ePub | ||||
66 The Sexy Vegan’s HAPPY HOUR AT HOME Braised Scallion Papadillas 3 tablespoons vegan margarine, plus more for the casserole 12 scallions, trimmed ½ cup water 1 pound russet potatoes, peeled and quartered 2 jalapeo peppers ½ cup unsweetened nondairy milk 2 teaspoons nutritional yeast Salt and pepper 2 teaspoons extra-virgin olive oil 2 burrito-size (12-inch) flour tortillas, warmed 1 large beefsteak tomato, cut into 12 thin slices Preheat the oven to 350F. Lube up a large casserole with vegan margarine, and spread out the scallions in a single layer in the cas- serole. If you need to use two casseroles, so be it. Drop 1 table- spoon of the margarine on top of the scallions, breaking it up with your fingers to spread it around a bit. Add the water, cover with foil, and braise in the oven for 30 minutes. Meanwhile, in a medium pot, cover the potatoes with cold water, and bring to a boil. Boil for 8 to 10 minutes, or until the chunks easily fall apart when you put a fork through them. Once you get the scallions and potatoes started, you can roast the jalapeos. Place them directly on the burner of your gas stove or under a broiler. Roast See All Chapters |
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UMBRIA |
Michelin | Michelin | ePub | ||||
UMBRIA Umbria is a marvellously verdant region of mountains, hills, woods, lakes and rivers. Umbrian wines were renowned as early as the Middle Ages, and continue to be today. There is a great variety of native varieties, including Grechetto, Verdello, Drupeggio, Procanico, Verdicchio and Malvasia Bianca, among the white grapes, and Sagrantino, Sangiovese and Ciliegiolo for the blacks. Of these the Sagrantino has garnered the most attention from experts and wine lovers as it produces remarkable wines that age well. To complement the native vines, several varieties have been imported, such as Tocai, Traminer, Chardonnay, Riesling, Cabernet Sauvignon and Merlot. Vines growing within sight of Orvieto Gianni Fantauzzi/SHUTTERSTOCK The terroir Although Umbria can boast many interesting wines, the most representative are Torgiano Rosso, Sagrantino and Orvieto. The first, which falls within the appellations Torgiano Rosso DOC and Torgiano Rosso Riserva DOCG, is made from Sangiovese and Lanaiolo grapes grown on the hills of Torgiano municipality in the province of Perugia. It is a full-bodied wine with intense fragrances of ripe fruit, jam and spices. See All Chapters |
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