Xlear is a patented, non-addictive nasal wash designed to help relieve irritation caused by pollutants, allergens and infections of the nasal passages.
From Library Journal
Hagman, a pioneer in recipes made especially for celiacs and others allergic to wheat and gluten (see The Gluten-Free Gourmet, LJ 6/15/90, and More from the Gluten-Free Gourmet, LJ 6/15/93), has, in this book, added many new low-fat, quick-and-easy recipes. She lists the new bean flours (with sources for them) that can be used in her cake, pie, and cookie recipes and provides bread recipes for bread machines using these new wheat-free flours. Hagman also features recipes for every part of the meal, including stir-fry dinners and recipes for vegetarians; she does use a fair amount of cheese and eggs in these. Some of the recipes (such as mock apple pie filling with zucchini) would interest gourmets and cooks who like to experiment as well as those who find it necessary, healthwise, to adopt such a diet. Highly recommended for all health and cooking collections. (Index not seen.)?Loraine F. Sweetland, Information Problem Solvers, Laurel, Md.Copyright 1996 Reed Business Information, Inc.
–This text refers to an out of print or unavailable edition of this title.
From Booklist
Imagine a world where wheat and anything made of rye, oats, or barley were off-limits, then further imagine being deprived of favorite recipes from lasagna and pizza to crusty oven-fresh bread and apple pie. That’s what faces people with an autoimmune system refusing to tolerate these food products. Hagman emphasizes speed of preparation and low-fat/low-cholesterol recipes. Her more than 175 dishes don’t venture too far from the traditional fare; nor will her ingredient substitutes cause much consternation or surprise among home chefs. The only serious omission is the absence of nutritional analyses for any of the recipes. Barbara Jacobs
–This text refers to an out of print or unavailable edition of this title.
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Vegan. From premium organic brown rice. Gluten free. Wheat free. Lundberg Rice Cakes: delicious, nutritious, whole grain goodness! Our rice cakes are made with our own freshly milled brown rice to ensure freshness, great taste and whole grain goodness. With nearly twice as much rice as other brands, our cakes are packed with twice the flavor, value and nutrition. Lundberg Family Farms Rice cakes are wheat free, gluten free and made with the natural goodness of brown rice. Truly exceptional taste and a healthy snack for the whole family. Purity you can taste. Lundberg Family Farms has been growing healthy, high quality, great tasting rice in northern California since 1937. Our rice is grown using organic farming methods from prior generations and innovations from today. Our highest priorities include improving the soil while protecting the air, water and wildlife. Rice straw is returned to the soil after the harvest (instead of burning) to enrich the soil and protect the air and the environment. We use only approved organic inputs to grow organic rice. Our crop rotation practices include utilizing nitrogen fixing crops for soil enrichment. Lundberg Family Farms does not grow genetically engineered rice varieties. The fields provide valuable habitat for a variety of animals. Migrating waterfowl inhabit flooded fields during the winter – they provide natural fertilizer and aid straw decomposition. We practice water conserving irrigation. We purchase green power for our handling and processing facilities. USDA organic. Certified organic by California Certified Organic Farmers (CCOF).
From Publishers Weekly
This sixth title in Hagman’s “Gluten-free” series follows up on volumes covering bread and dessert with recipes for everything from Fruited Dressing for Pork and Chicken and Four-Star Chili to Biscuits and Gravy, Microwave Chicken and Dumplings and Chocolate Pecan Cupcakes. After a short introduction, Hagman offers a condensed history of celiac disease, whereby glutens produce an autoimmune reaction that leads to dangerously low levels of calorie absorption. She notes that while one in 150 people may have celiac, only one out of 10 people with gluten intolerance has been properly diagnosed. The “Growing Up Celiac” discusses the specifics of diagnosis and psychological reactions to the disease, and a short section covers “Autism and the GF/CF gluten-free/casein-free Diet.” After annotated lists of “Exotic Flours and How to Use Them” and “Supplies Used in Gluten-free Baking” (along with an appendix in the back of where to find them), Hagman dives into the recipes. None are more than a page long, and all are tersely but clearly explained, with the calorie, fat, cholesterol, sodium, carbohydrate, protein and fiber counts broken down for each. Since the dishes here are “comfort foods,” they’re not exactly elegant: biscuits, meat loafs, shepherd’s pies and casseroles hearken back to home cookery of earlier decades. But they make use of a wide variety of grains, including amaranth, millet, teff and quinoa, which means a greater choice of flours (and, by extension, dishes) for celiacs craving grain-based carbs and gluten-free baked treats. (Indeed, Hagman offers over 40 recipes with an “exotic flour” as a basic ingredient.) For those feeling nostalgic-or simply ready to enjoy a nice gluten-free Lemon Pudding Cake-Hagman offers the goods. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
–This text refers to the
Hardcover
edition.
From Booklist
Sufferers of celiac disease used to find it hard to pursue a gluten-free regimen. Thanks to a growing awareness of this disorder and of food allergies, nutritionists and chefs have come together to generate a balanced diet with plenty of flavors and extensive variety to assuage the celiac’s appetite. Hagman’s Gluten-Free Gourmet series of cookbooks has added another volume: The Gluten-Free Gourmet Cooks Comfort Foods. Her latest recipe collection begins with a review of the various grains that lack gluten and the flours that can be produced by milling them. Mixtures of rice, potato, tapioca, and cornstarch–plus flour from exotic beans–provide texture, flavor, and nutrition to foods without resorting to forbidden wheat. This allows celiacs to relish formerly taboo comfort foods such as “macaroni” and cheese, chicken-fried steak, lasagna, rye bread, biscuits, pie, and a host of other heretofore inaccessible foods. Mark KnoblauchCopyright © American Library Association. All rights reserved
–This text refers to the
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Review”At last…a cookbook for us! Plenty of reliable, effortless main dishes.”–Catherine Houck, Dieter’s Notebook columnist, Cosmopolitan magazine”An especially good book for beginning cooks, empty-nesters and health-oriented small families. This is the book to buy.”–Colleen Pierre, R.D., Nutrition columnist, Baltimore Sun”Frances Price’s down-to-earth style makes her one of the best recipe developers I know. I would prepare any recipe the first time for company and be confident it would be a success.”–Ginger Johnston, FOODday Editor, The Oregonian
* More than 200 creative, low-fat recipes for today’s smaller households* Unique two-column recipe format for hassle-free preparation* Tips on shopping for one or two, and streamlining your kitchen* Full nutrient analysis with every recipe* Special chapter of delicious, no-fuss menus* Plenty of 30-minute recipes– plus meatless meals, divine desserts, tip-packed boxes and more
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According to the U.S. Department of Labor one of the fastest growing segments of the food service business is providing professional personal chef services. Personal chefs can expect to make between $100 and $400 a day every day. Until recently having a chef prepare food for you and your family was considered a luxury for only the wealthy. Today, many individuals and families have discovered that a personal chef service is an affordable, timesaving, and healthy alternative to the stress and time constraints of working to put a wholesome, economical, and tasty meal on the table every night. A personal chef offers a professional service of meal preparation. A client’s individual tastes drive the creation of their customized menu. These personalized meals are prepared either in the client s home or your catering kitchen and then packaged, labeled, possibly delivered, and stored in the refrigerator or freezer. Most services include complete grocery shopping, customized menu planning, and storage in oven/microwavable containers. Families in which both spouses work, singles and couples who work long, hard hours, seniors who would rather not or cannot cook anymore, gourmets who love to cook but who do not always have the time, and individuals that have medical conditions, such as wheat/gluten intolerance, milk or other sensitivities, diabetes, or high blood pressure, who require specialized meals will seek your services. This book will not teach you how to cook, although there are some sample menus. What you will learn is all the aspects of starting your business, pricing your products, marketing your business, and conducting your day-to-day business operations. This comprehensive new book will show you step-by-step how to set up, operate, and manage a financially successful personal chef business. The author has left no stone unturned in explaining the risky business of food service. The book covers the entire process of a personal chef business from startup to ongoing management in an easy to understand way, pointing out methods to increase your chances of success and showing you how to avoid the common mistakes that can doom a startup. The new companion CD-ROM contains all the forms used in the book in PDF format for easy use, as well as a detailed business plan, which will help you precisely define your business, identify your goals, and serve as your firm’s résumé. The basic components include a current and pro forma balance sheet, an income statement, and a cash flow analysis. While providing detailed instructions and examples, the author leads you through finding a location that will bring success (in your home or a rented kitchen), managing and training employees, accounting and bookkeeping procedures, auditing, successful budgeting, and profit planning development, as well as thousands of great tips and useful guidelines. You also will learn how to draw up a winning business plan, how to set up computer systems to save time and money, how to hire and keep a qualified staff, how to generate high profile public relations, and how to keep bringing customers back. In addition, you will become familiar with basic cost control systems, profitable menu planning, successful kitchen management, equipment layout and planning, food safety and Hazard Analysis Critical Control Point (HACCP), low cost marketing ideas, and low and no cost ways to satisfy customers and build sales. This new book covers everything that many companies pay consultants thousands of dollars for. PCRs, as those in the business are nicknamed, will appreciate this valuable resource and reference it in their daily activities as a source for ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations.
Review
“A most informative, upbeat, and useful vegan cookbook” -Neal D. Barnard, M.D., President, Physicians Committee for Responsible Medicine”
A vegan diet-one without any animal products-is unusually healthy because it is high in fiber, low in saturated fat, and very nutritious. Nine-time Olympic gold medal winner Carl Lewis says, “My best year of track competition was the first year I ate a vegan diet. . . . My weight is under control, I like the way I look, I enjoy eating more, and I feel great.” The Complete Vegan Kitchen is “one of the best vegan cookbooks I have read,” said famousveggie.com. For the person just beginning to chose meatless meals, it provides information on choosing a vegan diet, nutritional information, and recipes with familiar foods and techniques. “The powerful nutrition information in the first forty pages is worth the price of the book!” says Dr. Neal D. Barnard. However, for the person more experienced with a plant-based, diet, it provides recipes that will broaden their culinary horizon.
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From Publishers Weekly
To appreciate this quirky vegan cookbook, readers must welcome the author’s offhand, rambling style. A chatty Brooklynite who hosts her own public access cooking show, she scatters stories about her mother, her friends and her politics among recipes for goodies like Fresh Corn Fritters and Curried Split Pea Soup. In one anecdote, she writes that her mother liked the scones from “one of those overpriced French cafes in Union Square,” prompting the author to create Glazed Orange scones in her mother’s honor, and the sweet, rich result rivals the average “overpriced café” model. BBQ Pomegranate Tofu is actually baked, not barbecued, but still the tofu is rich and smoky, terrific over rice or packed into heroes. Even better, the vegan iterations of Spanakopita and Seitan-Portobello Stroganoff so closely approximate the traditional versions that even the pickiest eaters would happily trade one for the other. And although there’s no chicken broth in Matzoh Ball Soup, the vegetable stock is hearty enough to cure the fiercest cold. Best of all, and rare in a vegan cookbook, the author provides several appealing dairy-free desserts that are tasty enough to fool most omnivores, yet unique enough to thrill any vegan who just can’t face another tofu ice cream bar. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
“(The book) has got plenty of attitude, and the killer recipes to back it up. Watch out Betty Crocker.” — Erik Marcus, author of Meat Market–Animals, Ethics, and Money, publisher of Vegan.com”… Integrates Isa’s NY and punk roots with a sophisticated culinary palate and political nuance that only comes with experience.” — Josh Hooten, Herbivore Magazine”Vegan with a Vengeance shows you can make great, healthy food and still live with yourself in the morning.” — Jim Lindberg, Pennywise”This fun and creative book is delicious for people like me, who don’t eat pets!” — Joan Jett”This is, hands down, the most kick-ass vegan cookbook ever. We’re going to buy copies for everyone we know…” — Bob and Jenna Torres, authors of Vegan Freak: Being Vegan in a Non-Vegan World
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a soft and chewy gourmet cookie made with organic ingredients. Contains no animal or diary products. No hydrogenated oils.
This is a subliminal product with hundreds of positive affirmations recorded onto one relaxing CD. Although the words aren’t audible, they are there and they are powerful! The affirmations are masked by beautiful music and soothing ocean waves. Meanwhile, as you focus on something else, or just while relaxing, the subliminal affirmations take hold in your subconscious mind. The affirmations are powerful and designed to bring about safe, healthy and permanent changes in your life. With so many subliminal products on the market, be cautious to purchase only REAL subliminal recordings with NLP (NeuroLinguistic Programming) affirmations. Proper production, recording, scripting, and duplication are vital in creating such a powerful product. Use only the BEST! Trust Mind Design technology and expertise.
