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Há vida sem carne? Uma dieta nutritiva é uma varinha mágica que pode tornar uma pessoa fraca e frágil em saudável e forte. Existe uma opinião de que os fisiculturistas não podem viver sem carne, caso contrário, onde pode obter proteína para construir massa muscular? Na verdade, a dieta certa baseada em vegetais é capaz criar um fisiculturista bem sucedido, e há muitos exemplos disso. Como um fisiculturista vegano consegue manter uma boa forma física e alcançar resultados sólidos? Qual é o segredo? Há vida sem carne? Uma dieta nutritiva é uma varinha mágica que pode tornar uma pessoa fraca e frágil em saudável e forte. Existe uma opinião de que os fisiculturistas não podem viver sem carne, caso contrário, onde pode obter proteína para construir massa muscular? Na verdade, a dieta certa baseada em vegetais é capaz criar um fisiculturista bem sucedido, e há muitos exemplos disso. Como um fisiculturista vegano consegue manter uma boa forma física e alcançar resultados sólidos? Qual é o segredo? O Livro de Receitas Sem Carne para Atletas fornecerá todas as respostas, dicas e segredos sobre como construir o plano perfeito de dieta e refeições base em vegetais para melhorar a saúde, melhorar a perda de peso e mais ganhos musculares. Além disso, você obterá 100 receitas com base vegetais com uma variedade de pratos deliciosos e nutritivos para todos os dias, o que lhe dará saúde, energia e muito humor. Para aqueles que se importam com a comida certa, o autor compilou uma coleção de receitas para saladas saborosas e saudáveis, sopas e bebidas, que será um verdadeiro prazer gastronômico para toda a família! Cada receita vegana tem uma imagem, para que você saiba o que pode conseguir cozinhando. Com a ajuda deste livro, você obterá não apenas 100 deliciosas receitas veganas altas em proteína, mas também aprenderá: – o básico da dieta vegetariana (calorias, proteína, carboidratos, gordura, vitaminas e minerais) e como pode beneficiar não somente seu corpo e mente mas também o mundo em torno de nós – Como ajustar sua dieta apropriada vegana que é perfeita para suas necessidades e estilo de vida – Como desenvolver músculos e perder a gordura em sua baseada em vegetais otimizando seu plano de refeições – quanta proteína você precisa e as principais fontes de proteínas veganas – Dicas para a transição para o veganismo – Simples receitas de café da manhã veganos altas em proteína – pratos principais altos em proteína vegetariana – Como fazer incríveis barras de proteínas veganas e muito mais… Para quem é este livro de receitas veganas: – Qualquer um que queira aprender a verdade sobre dieta vegana e planejamento de refeições – Qualquer um que queira desenvolver músculos com uma dieta vegana – Qualquer um que deseje aprender a cozinhar deliciosas refeições veganas altas em proteína – atletas veganos – os entusiastas da boa forma e da saúde vegana. Comecemos o sucesso juntos! PUBLISHER: TEKTIME

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Кухня – это необходимость в первую очередь и только потом искусство, поэтому ее минимальная цель – накормить, и только потом, можно подумать о вкусе, красоте, творчестве. Давайте не забывать это, потому что это наша обязанность по отношению к тем многим, которые даже сегодня не имеют доступа к предметам первой необходимости – воде и пище. Эта книга была написана для развлечения, просто еще один способ упорядочить различные рецепты, которые я пробовал за последние годы. Это немного необычная книга рецептов, во всех рецептах нет ни одного необычного ингредиента, про все это написано уже в других кулинарных книгах. Все, о чем тут написано, вы легко найдете в любом супермаркете, а если не найдете, то положите что-нибудь похожее, вкус тоже будет похож. Давайте не будем слишком педантичными! Конечно, если вы хотите делать соус дженовезе без базилика, то это будет трудно, но у фантазии нет пределов, многие рецепты появились в результате случайности или ошибки. Кухня – это необходимость в первую очередь и только потом искусство, поэтому ее минимальная цель – накормить, и только потом, можно подумать о вкусе, красоте, творчестве. Давайте не забывать это, потому что это наша обязанность по отношению к тем многим, которые даже сегодня не имеют доступа к предметам первой необходимости – воде и пище. Эта книга была написана для развлечения, просто еще один способ упорядочить различные рецепты, которые я пробовал за последние годы. Это немного необычная книга рецептов, во всех рецептах нет ни одного необычного ингредиента, про все это написано уже в других кулинарных книгах. Все, о чем тут написано, вы легко найдете в любом супермаркете, а если не найдете, то положите что-нибудь похожее, вкус тоже будет похож. Давайте не будем слишком педантичными! Конечно, если вы хотите делать соус дженовезе без базилика, то это будет трудно, но у фантазии нет пределов, многие рецепты, которые сегодня очень популярны появились в результате случайности или ошибки. Так что, наоборот, если вы добавите несколько улучшений в предложенные рецепты, то я бы с удовольствием хотел узнать об этом.

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Nigel Slater’s Eat was one of his bestselling and most popular books ever. Now he has written GreenFeast, the green follow-up to Eat, packed full of short, doable and fast vegetable recipes that are usefully divided into In the frying pan, In the hand, On the hob and Puddings. The GreenFeast recipes are for those who want easy recipes for eating more vegetable dishes throughout the week and there will be suggestions for changing up each recipe, as well as lists and lists of quick ideas. GreenFeast is split into two volumes: GreenFeast: spring summer (coming in May 2019) and GreenFeast: autumn winter (which will be published in September 2019). This is exactly the food everyone wants to eat now, in the style everyone loved in Eat, all told in Nigel’s warm and unique signature style.

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‘Much of my weekday eating contains neither meat nor fish … It is simply the way my eating has grown to be over the last few years.’GreenFeast: autumn winter is a vibrant and joyous collection of the food Nigel eats at the end of the day. A collection of simply beautiful autumn and winter recipes, each with suggested variations, that can mostly be on the table in 30 minutes. The green follow-up to his bestselling Eat, and following on from GreenFeast: spring summer, this is for everyone who wants inspiration for a quick plant-based supper using seasonal ingredients.

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“Don’t even think about setting foot in a tent without this book. It shows just how stylish outdoor life can be.” Jodie KiddWith celebrity contributions from cool campers Hugh-Fearnley Whittingstall, Jodie Kidd, Alex James, Mitch Tonks, Emily Eavis, Kim Wilde, Kevin McCloud, Tom Norrington Davies, Rafaella Barker, and Wilfred Emmanuel-Jones.Before you have nightmares about being trapped in a field with a bus-load of boy scouts, swatting your way through a cloud of midges with your Ordnance Survey map the wrong way ‘round, rest assured that camping is officially cool again. Today’s camping is about style, comfort and a sprinkling of glamour – think Sienna Miller at Glastonbury, silk-swathed tipis, Cath Kidston tents, and designer (yes, designer) caravans. Oh, and great gadgets.Cool Camping is the ultimate guide to the perfect outdoor lifestyle. Illustrated throughout with stylish photographs of the latest and coolest gear, camping couture and locations, Cool Camping is packed full of suggestions for the most scenic and unusual camping spots and music festivals around the world, suggestions for music playlists to complement your holiday under canvas, gourmet campfire recipes with celebrity contributions, and a trip down memory lane with classic campfire stories. Plus, exciting and creative suggestions for what to do once you're there. The great outdoors never looked so good!Contents include:IntroductionThe Great EscapeCanvas and KitCamping in StyleAround the CampfireDirectory

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The five-step anti-inflammatory plan that will change your life.At the age of 52, I was experiencing menopause symptoms, back pain, fatigue, and a general feeling of melancholy about my life. I felt that everything was beginning to go downhill.But after just a few months with a new lifestyle, my life had changed. I was happier, stronger, and pain-free – what had happened?Through a series of remarkable coincidences, I realised that I had stumbled on something completely new – anti-inflammatory food – that could cure and prevent illness, and even put the brakes on ageing.That’s how my journey of research began and the contours of a whole new lifestyle emerged. This is my story, and I’m sharing it with you in the hope that you will find inspiration, healing, and strength.Bringing together groundbreaking research, brand new studies and a lifetime of experimentation, Maria Borelius’ Health Revolution presents a simple five step program to bring out the best version of all of us.

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Renowned cardiologist William Davis explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges and reverse myriad health problems.Every day we eat food products made of wheat. As a result millions of people experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventative cardiologist William Davis calls ‘wheat bellies’. According to Davis, that fat has nothing to do with gluttony, sloth or too much butter: it’s down to the whole grain food products so many people eat for breakfast, lunch and dinner.After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic – and its elimination is key to dramatic weight loss and optimal health.In Wheat Belly Davis exposes the harmful effects of what is actually a product of genetic tinkering being sold to the public as ‘wheat’ and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle. Benefits include: substantial weight loss, correction of cholesterol abnormalities, relief from arthritis, mood benefits and prevention of heart disease.Informed by cutting-edge science and nutrition, and numerous case studies, Wheat Belly is an illuminating look at what is truly making us sick.

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The nation’s ‘taster in chief’ cycles 3,500km across France in search of the definitive versions of classic French dishes.One of the chief pleasures of cycling, apart from the thrill of freedom it gives you, is stopping for lunch, so ravenous you inhale the bread basket before they’ve even had time to bring over your beer. And France is a country whose roads, so straight and smooth and quiet, seem designed for cycling, and whose hearty provincial cooking, whether that’s Moules Frites or Boeuf Bourguignon, makes the perfect fuel for it. To be hungry in France is to be fortunate indeed.One More Croissant for the Road sees ‘the nation’s taster in chief’ Felicity Cloake embark on the trip of a lifetime, cycling 3,500km across France in search of the definitive versions of classic French dishes. Felicity has long established herself as an absolute authority on everything that is important about food. This lively and charming account of her search for the ultimate Quiche Lorraine, la meilleure Tarte Tatin and a Cassoulet par excellence, culminates in a triumphant two-wheeled tour of Paris’s boulangeries in pursuit of France’s finest croissant. Accompanied by charming line illustrations, each chapter concludes with Felicity putting this new-found knowledge to good use in a new ‘perfect’ recipe for each dish, the conclusion of her rigorous and thorough investigative work on behalf of all our taste buds.Felicity Cloake is the author of the Guardian’s long-running weekly column, How to Cook the Perfect…as well as having been the New Statesman’s food columnist since 2011 and the author of four books with Fig Tree. She was named Cookery Journalists of the Year at the 2016 Fortnum & Mason awards, and won the Cookery Journalist of the Year and New Media trophies at the 2011 Guild of Food Writers awards.

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Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.

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The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions. Filling technology has progressed rapidly to meet the needs of manufacturers and consumers alike. Packaging choices have changed and there have been improvements in closure design. This book provides an overview of carbonated soft drinks production in the early part of the twenty first century, presenting the latest information on carbonation and filling methods. There are also chapters on bottle design, can making, general packaging considerations, production and distribution. A final chapter deals with quality assurance, and environmental and legislative issues. Detailed references provide opportunity for further reading in more specialised areas. The book is aimed at graduates in food science, chemistry, microbiology and engineering who are considering a career in the soft drinks industry, as well as technical staff already employed within the industry and associated suppliers.

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