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Yogic cooking is nutritious, easy to digest and free of toxins, allowing you to improve your health, keep your body strong and facilitate spiritual revolution. The aim of yoga is to cultivate a physical, mental and psychic balance so that higher states of being can be experienced. This can be achieved through a balanced vegetarian diet that includes all the essential vitamins and minerals. With 56 delicious and easy-to-follow recipes, this book introduces the principles and practice of yogic cooking. There is an overview of the philosophy behind this traditionally vegetarian cuisine as well as dietary recommendations and guidelines. The recipes are perfect for all occasions, with appetisers, mains and desserts as well as sauces, soups and beverages. Recipes include courgette and potato mousaka, cauliflower pakora, dum aloo and warming Indian Chai tea. This cookbook will be an essential addition to the shelves of yoga students and teachers, practitioners of ayurvedic medicine, vegetarians or anyone interested in a vegetarian diet or the ayurvedic approach to life.

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You can't escape the ageing process but you can slow it down. By helping you to identify and address the problem areas that are accelerating your rate of ageing, this book reveals how to become more energised, sleep better, get leaner, avoid or delay age-related degenerative conditions typical in your family, and generally look and feel healthier in your 30s, 40s, 50s, 60s and beyond. Written by award-winning nutritionists, the book shows you how to manipulate your diet, supplements and lifestyle to strengthen the very body systems that are essential to extending your healthy years – systems such as inflammation, detoxification, carbohydrate metabolism and the stress response. It includes action plans for specific areas of interest, to help you focus on your own individual goal, whether this is reducing pain, improving your bones and joints, easing the menopause, losing weight, revitalising your skin, or reducing the chronic internal inflammation that is the precursor to most age-related diseases. With over 100 recipes, plus meal plans, lifestyle suggestions and questionnaires for self-assessment, the authors guide you through their easy-to-follow programmes that will help you feel and look rejuvenated, revitalized and youthful.

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What is the GF/CF diet? Does it work? What's it like to go on it? In this user guide to the gluten and casein free diet, Luke Jackson, who is 12 years old and has Asperger Syndrome, tells you everything you need to know – both good and bad. The details of his first-hand experience of the diet show how it has improved the quality both of his own life and that of other members of the family. Jacqui Jackson, Luke's mother, decided to try the diet for Luke and his two brothers – Joe who has AD/HD and Ben who has autism – and found the results to be highly rewarding: as Luke says, the diet `really can change people's lives'. Luke offers practical advice on topics such as what to expect when beginning the diet, tips for how to alleviate any initial discomfort, through to advice on how to rearrange the kitchen to avoid-cross contamination. The book includes quotes from other members of the family, a chapter by Luke's mother on how to cope with the challenges of cooking for a family where some people are on the diet and others are not, along with a selection of the family's favourite recipes. An extensive list of useful addresses and websites of suppliers, a food diary for an average week, and suggestions for packed lunches are also included, making the book a really practical source of information. Luke's message is one of unfailing encouragement. Despite the downsides, he and his family have no regrets about going on the diet. This positive and honest book is an important source of encouragement and advice for people whose lives are touched by autism, AS or AD/HD, for parents considering implementing the diet with their children, and for anyone on the diet, young or old.

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Gluten-free casein-free diets are widely used to improve cognitive function, speech patterns, behavior, and general well-being in children on the autistic spectrum. Written by a registered dietician and mother of a child who is thriving on a gluten-free casein-free diet, this practical guide covers everything from how to get your child on the diet, to daily meal plans, recipes and handy shopping lists. Susan Lord offers sound nutritional advice on how to implement the diet correctly, without harming your child by omitting major nutrient groups. Whether you are a parent or care-giver, this book will make removing gluten and casein from an autistic child's diet simple and stress-free. The easy-to-follow meal plans, complete with delicious recipes and ingredient lists, will guide you with confidence in providing a nutritionally-balanced diet for your child, as well as healthy meals the whole family will enjoy.

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Parents have been reporting a connection between autism and diet for decades, but for many years the science behind the connection was evasive. Today, we see a growing body of research to back up parental-reported evidence that certain foods and other environmental sources can affect the developing brains of some children, and trigger adverse behavioural episodes. Written by an autism expert who has witnessed in her own child the dramatic improvement that can be made through dietary intervention, this book offers an 'easily digestible' guide to the science behind the considerations; strategies for implementing a safe diet; a handy list of ingredients to be avoided; as well as a concise bank of essential resources and useful contacts. This book offers an accessibly concise guide to all aspects of dietary invention in children with autism, and is an ideal resource for parents, teachers and any other family member or caregiver who needs to know how to help implement a safe and healthy diet for an autistic child.

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Little is known of Amelia Simmons, the author of the first American cookbook, except that she was probably a domestic worker and lacked any formal education. Some assumed that she was a New Englander based on the location of the first editions; however, later editions published around the Hudson River Valley, and the inclusion of several Dutch words in the book, reinforce that Simmons was from the Hudson Valley region. The book first appeared in 1796 to popular reception, as all cookbooks being printed and used in the United States prior to this were British, and it was reprinted and pirated for the next thirty years. Simmons presents the best methods of picking, preparing and cooking a variety of ingredients, and her recipes do not shy away from generous use of herbs and wine. This is the first cookbook known to use pearlash, the precursor to modern baking powder, and it contains the first known printed recipe for turkey with cranberries.

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“The Physiology of Taste” by Jean Anthelme Brillat-Savarin is a must-read for anyone who loves the art of great food. Besides being famous for his lavish food parties and dinners, Brillat-Savarin was a French lawyer and politician during the French Revolution. He narrowly escaped France during the Reign of Terror, and then proceeded to travel around Europe and America before returning to his home and spending the rest of his days as a court judge. However, today he is best known for his landmark work, “The Physiology of Taste”. Written over the course of several decades and published two months before the author’s death, the book is considered by many to be one of the best epicurean works of all time. In this book, Brillat-Savarin creates a unique discourse on the art of food by pairing it with classic philosophies about timeless topics such as life and death. The author studies the culture of food by examining specific recipes and then explaining their traditional significance. The work goes beyond discourse by combining the art of cooking food with the art of eating food and creating delicious food and wine pairings. Brillat-Savarin is also hailed by critics for his opportune wit, demonstrated by his creation of famous phrases such as “Tell me what you eat, and I will tell you what you are”. This edition follows the translation of Fayette Robinson.

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Little is known of Amelia Simmons, the author of the first American cookbook, except that she was probably a domestic worker and lacked any formal education. Some assumed that she was a New Englander based on the location of the first editions; however, later editions published around the Hudson River Valley, and the inclusion of several Dutch words in the book, reinforce the belief that Simmons was probably from the Hudson River Valley region. The book first appeared in 1796 to popular reception, as all other cookbooks being printed and used in the United States prior to this were British. Simmons presents the best methods of picking, preparing, and cooking a variety of ingredients, and her recipes do not shy away from generous use of herbs and wine. This is the first cookbook known to use pearlash, the precursor to modern baking powder, and it contains the first known printed recipe for turkey with cranberries. A classic of early American culinary literature, “American Cookery” gives a wonderful insight into the cuisine of early America.

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An elegant and intellectual work, “The Book of Tea” was written in 1906 by Okakura Kakuzo, a brilliant Japanese man with an early education in English. Through his intimate knowledge of Japanese aesthetics and ability to effectively communicate them to a Western audience, Okakura is able to discuss ‘Teaism’ and its impact on Japanese culture, thought, and life in an informative and profound way. He develops this theory by explaining the history and universality of the tea ceremony, its inextricable connection to Taoism and Buddhism, and the importance of one’s surroundings when taking tea. This essay expounds on simplicity, nature, and art, from paintings to flower arrangements, to architecture, and ends with an anecdote about one of the most famous tea masters, Sen no Rikyu. This eloquent work puts readers at ease as it explores beauty and imperfection, the subtleties of austerity, and the philosophies of monks, artists, and gardeners in ‘the way of tea’. This edition includes a biographical afterword.

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Vegans, vegetarians, and meat eaters can feel like they’re living in different worlds. Many vegans and vegetarians struggle to feel understood and respected in a meat-eating culture, where some of their most pressing concerns and cherished beliefs are invisible, and where they are often met with defensiveness when they try to talk about the issue. They can become frustrated and struggle to feel connected with meat eaters. And meat eaters can feel disconnected from vegans and vegetarians whose beliefs they don’t fully understand and whose frustration may spill over into their interactions. The good news is that relationship and communication breakdown among vegans, vegetarians, and meat eaters is not inevitable, and it is reversible. With the right tools, healthy connections can be cultivated, repaired, and even strengthened.<br><br>In <i>Beyond Beliefs,</i> internationally recognized food psychology expert and longtime relationship coach Dr. Melanie Joy provides easy-to-understand, actionable advice so you can:<br> • Learn the principles and tools for creating healthy relationships<br> • Understand how to communicate about even the most challenging topics effectively<br> • Recognize how the psychology of being vegan/vegetarian or of being a meat eater affects your relationships with others, and with yourself

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