This document provides an introduction and overview of "The Whole Food Revelation" workshop program. It discusses the author France Morissette's background working in restaurants and how life experiences led her to focus on whole foods cooking. The 4-week workshop will provide meal plans, grocery lists and recipes using whole foods like grains, legumes and seasonal produce. Participants are encouraged to do the bulk of their cooking on Sundays to prepare meals for the week ahead.
This document provides recipes and information for preparing Australian lamb. It discusses how Australian lamb is a healthy and versatile ingredient that can be enjoyed for both everyday meals and special occasions. Two recipes are included: pan-fried lamb loin chops with tomato and mozzarella salad, and Mediterranean Australian lamb burgers with goat cheese and tomato relish. Cooking tips and guidelines for ensuring lamb is cooked to a safe internal temperature are also provided.
The document provides reasons for why someone should menu plan, including that it can save time, save money, improve family health, prevent obesity, allow more family time, and reduce stress. Specifically, menu planning allows for quick grocery shopping with a list, less takeout and impulse purchases, and the ability to plan healthy homemade meals. It also provides sample 2-week menu plans with shopping lists and cooking instructions to make menu planning easy.
This document promotes Wildtree's products and business opportunity. It summarizes a woman's positive experience earning a corporate income through Wildtree's direct sales model while being able to spend time with her family as her children grew up. It notes Wildtree has a compensation plan and target market that has continued meeting her family's evolving needs. It encourages the reader to consider Wildtree if their family needs extra time or income. It provides a recipe for Java Chops using Wildtree's Java Rub.
The document appears to be a menu from a catering business called Bhavya Caterers. It lists various fresh juices, coolers, milkshakes, mocktails, soups, salads, starters, deep starters, street food options from various regions of India, liquid sweets, and mathos/desserts. The menu provides over 100 items across different food categories.
Thomas Keller and his team at the Thomas Keller Restaurant Group put on a theatrical performance called "Sense of Urgency" at the Culinary Institute of America. The performance gives the audience an intimate look into the fast-paced service at one of their restaurants, showing all of the roles involved both in the kitchen and dining room, as well as the farmers and purveyors who supply the ingredients. The performance aims to seem very true to life and highlight the importance of urgency and collaboration between all involved to deliver the finest dining experience.
Bringing flavors from across Asia, WU restaurant at Art Rotana hotel offers an exciting culinary experience. The restaurant represents 5 traditional Asian cuisines through sharing plates prepared by award-winning Thai chef Mac and his team. Customers can enjoy appetizers like vegetarian maki rolls, tom yum soup, and spinach gyoza, along with main dishes like short ribs, lamb shank massaman curry, and pad thai noodles. The meal ends with a dessert platter featuring options from Asia like banana wanton and green tea cake.
This document provides an extensive menu for Green Fusion Food and Services Private Limited. It includes over 100 items across categories like welcome drinks and snacks, soups, salads, main courses for both vegetarian and non-vegetarian options, desserts, and beverages. The menu highlights Indian, oriental, and continental cuisine made with fresh ingredients and live cooking stations.
Bringing flavors from across Asia, WU restaurant at the Art Rotana hotel in Bahrain offers an exciting culinary experience. Award-winning Thai chef Mac Withojit and his team prepare signature dishes using traditional recipes and techniques from Japan, Malaysia, Thailand, China, and Korea. A meal at WU takes diners on a tasting tour of Asian cuisines through dishes like tom yum soup, gyoza dumplings, pad Thai noodles, and massaman curry. Chef Mac's dedication to perfecting his craft through years of experience results in flavorful and authentic Asian fare.
This document provides recipes and information for preparing Australian lamb. It discusses how Australian lamb is a healthy and versatile ingredient that can be enjoyed for both everyday meals and special occasions. Two recipes are included: pan-fried lamb loin chops with tomato and mozzarella salad, and Mediterranean Australian lamb burgers with goat cheese and tomato relish. Cooking tips and guidelines for ensuring lamb is cooked to a safe internal temperature are also provided.
The document provides reasons for why someone should menu plan, including that it can save time, save money, improve family health, prevent obesity, allow more family time, and reduce stress. Specifically, menu planning allows for quick grocery shopping with a list, less takeout and impulse purchases, and the ability to plan healthy homemade meals. It also provides sample 2-week menu plans with shopping lists and cooking instructions to make menu planning easy.
This document promotes Wildtree's products and business opportunity. It summarizes a woman's positive experience earning a corporate income through Wildtree's direct sales model while being able to spend time with her family as her children grew up. It notes Wildtree has a compensation plan and target market that has continued meeting her family's evolving needs. It encourages the reader to consider Wildtree if their family needs extra time or income. It provides a recipe for Java Chops using Wildtree's Java Rub.
The document appears to be a menu from a catering business called Bhavya Caterers. It lists various fresh juices, coolers, milkshakes, mocktails, soups, salads, starters, deep starters, street food options from various regions of India, liquid sweets, and mathos/desserts. The menu provides over 100 items across different food categories.
Thomas Keller and his team at the Thomas Keller Restaurant Group put on a theatrical performance called "Sense of Urgency" at the Culinary Institute of America. The performance gives the audience an intimate look into the fast-paced service at one of their restaurants, showing all of the roles involved both in the kitchen and dining room, as well as the farmers and purveyors who supply the ingredients. The performance aims to seem very true to life and highlight the importance of urgency and collaboration between all involved to deliver the finest dining experience.
Bringing flavors from across Asia, WU restaurant at Art Rotana hotel offers an exciting culinary experience. The restaurant represents 5 traditional Asian cuisines through sharing plates prepared by award-winning Thai chef Mac and his team. Customers can enjoy appetizers like vegetarian maki rolls, tom yum soup, and spinach gyoza, along with main dishes like short ribs, lamb shank massaman curry, and pad thai noodles. The meal ends with a dessert platter featuring options from Asia like banana wanton and green tea cake.
This document provides an extensive menu for Green Fusion Food and Services Private Limited. It includes over 100 items across categories like welcome drinks and snacks, soups, salads, main courses for both vegetarian and non-vegetarian options, desserts, and beverages. The menu highlights Indian, oriental, and continental cuisine made with fresh ingredients and live cooking stations.
Bringing flavors from across Asia, WU restaurant at the Art Rotana hotel in Bahrain offers an exciting culinary experience. Award-winning Thai chef Mac Withojit and his team prepare signature dishes using traditional recipes and techniques from Japan, Malaysia, Thailand, China, and Korea. A meal at WU takes diners on a tasting tour of Asian cuisines through dishes like tom yum soup, gyoza dumplings, pad Thai noodles, and massaman curry. Chef Mac's dedication to perfecting his craft through years of experience results in flavorful and authentic Asian fare.
The document is an E-Cookbook that provides recipes for 19 different soup recipes. It includes the titles of the soups and their basic ingredients listed in paragraph form. The document contains the full recipes for each soup that typically include 3-5 steps to prepare the soup. It concludes by mentioning some additional soups included in the full E-Cookbook.
Green Fusion Food and Services Private Limited provides a multi-cuisine non-vegetarian menu including snacks, soups and salads, main courses from Indian, Oriental, and Continental cuisines, and desserts. The extensive menu includes options like tandoori dishes, biryanis, pastas, and Indian dishes like murg makhani alongside international favorites like lasagna and soups. A variety of breads and rice accompany the dishes.
This document provides an overview and summary of a proposed cookbook titled "100 Ways to Do Anchovies". The cookbook is being authored by Lynn Nicholson and will feature 100 recipes using anchovies from Nicholson and chef John Nelson. It aims to show the versatility of anchovies beyond uses like pizza or Caesar salad. Both authors have a passion for anchovies and memories of enjoying them while traveling. The cookbook will provide both simple and bold recipes to help home cooks learn to incorporate anchovies into many types of dishes from starters to mains to sauces.
This document provides the menu for an exotic vegan food event hosted by Green Fusion Food and Services Private Limited. It includes over 3 sections - welcome drinks and snacks with 14 subsections, starters with 10 subsections, and main course with 16 subsections. The menu offers a wide variety of international vegan dishes and drinks, including Indian, continental, Thai, oriental, and dessert options.
This document provides recipes that can be made in a slow cooker or crockpot. It includes 27 recipes across various cuisines ranging from pork chops to bread pudding. The recipes include ingredients and instructions for assembly and cooking times in a crockpot. An introduction provides context for the variety of slow cooker recipes included.
This document summarizes two articles about restaurants in Bangalore, India.
The first article describes Shivaji Military Hotel, an 80-year-old establishment serving Maratha cuisine. The hotel has been run by the Rao brothers for decades, maintaining simple, authentic dishes. Their most popular dish is the donne biryani, cooked over charcoal.
The second article profiles Queens, a tiny 40-year-old restaurant known for homestyle North Indian food. It was started by Mrs. Soneelam Chodha who wanted to share her love of cooking. The restaurant maintains its ethnic decor and strictly sticks to its menu of dishes like methi chicken and sarson da saag.
A sample week from Beyond The Peel's "Real Food Meal Plans For Two." To find out more about these delicious, quick meal plans, head on over to http://www.beyondthepeel.net/meal-plan
Appvertising - How to Brand and Market Your WebAppWolf Becvar
Appvertising is a talk by Wolf Becvar on how to brand and market your webapp. It raises the question why branding and marketing have become such distinguishing factors and delivers 23 useful tips to boost your webapp business. Please be aware of the fact that this slides are a supplement to the life presentation and therefore by no means complete or self explaining.
The document summarizes the history and objectives of the Tropical Fruits program at CIAT from 2001-2012. Key aspects of the program included being non-germplasm based, partnering with institutions and farmers, and taking a demand-driven, multidisciplinary approach with a focus on Latin America and the Caribbean. The program's three main outputs were: 1) Improving competitiveness of smallholder tropical fruit producers through technologies like propagation and production systems; 2) Improved market value chain management for crops like lulo, blackberry, and peach palm; 3) Technologies for managing diseases and pests through activities like germplasm evaluation and characterization of disease agents.
The document summarizes tips for healthy meal planning from a talk given by representatives from DC Central Kitchen. It provides suggestions for buying local and in-season to save money, such as buying in bulk directly from farmers and at farmers markets. It also outlines the components of a complete meal, including proteins, grains, fruits, vegetables and milk. Specific examples are given for each category. Resources for nutrition education materials and topics for classes are also listed.
The document discusses exotic foods from the Philippines, particularly the province of Pangasinan. It describes various exotic dishes like balut (boiled duck egg), tamilok (wood worms eaten alive), and kamaro (mole crickets). These foods originate from Philippine, Malay, Chinese, and Spanish influences. While some exotic foods have health benefits, they can also be potentially harmful if consumed regularly. The foods contribute to local tourism in Pangasinan and allow tourists to experience different cultures through food. Recipes for dishes like dinuguan (blood stew) and preparations of internal organs are also provided.
32 Ways a Digital Marketing Consultant Can Help Grow Your BusinessBarry Feldman
How can a digital marketing consultant help your business? In this resource we'll count the ways. 24 additional marketing resources are bundled for free.
This document provides a recipe for Easy Butternut Squash Soup with Coconut Milk. It discusses preparing and freezing butternut squash cubes in advance. It then provides instructions for sautéing onions, celery and squash before adding broth, spices and coconut milk. The soup can be blended and served with optional garnishes.
This newsletter provides recipes, health tips, and information about new staff from Chef Mike of Blue Ribbon Foods. The main recipe featured is a French Cut Australian Rack of Lamb. There are also smoothie recipes from the registered dietitian and tips on avoiding diabetes from the new nurse on staff. The newsletter highlights client referrals and their impact on the business.
This newsletter from Blue Ribbon Foods provides recipes, health tips, and other information. It features a recipe for French Cut Australian Rack of Lamb. It also discusses how to fit exercise into a busy schedule through meal preparation and high intensity interval training using only body weight exercises. A new faculty member is welcomed and the trivia winner from last month is announced.
Learn how to lose 10 pounds in a week at homePurveshDesai
This document is the foreword and introduction to a cookbook containing 101 low-carb ketogenic snack recipes. It discusses sugar substitutes that can be used on keto, focusing on erythritol as the best all-purpose substitute. The author aims to provide tasty yet guilt-free snack options and includes nutritional information to help readers stay on track.
This document summarizes a "not-so-secret" supper club in the Bay Area that has been operating for over 13 years. The chef, Philip Gelb, hosts small, unique dinner events with changing menus and does not accept walk-ins. Gelb has now written a book called "Vegan Underground: Improvisations on World Cuisines" that shares his approach to fusing different cuisines without cultural boundaries.
This document summarizes a student's experience participating in a course called "Mistresses of Spices & Masters of Kitchens" at Srishti School of Art, Design and Technology. As part of the course, the student:
1) Learned about different communities' food practices and traditions through activities, readings, and a field trip. This included insights into how food relates to identity, culture, and family associations.
2) Helped organize a "First Friday Food Fest" where different regional cuisines were cooked and sold. The student worked with a Malayali group to make banana fritters and learned about cultural differences in working styles.
3) Took a field trip
Amanda's Kitchen solves the problem of busy people who don't have time to cook healthy meals by delivering pre-made, restaurant-quality meals that just need to be heated. The company started by delivering desserts and baked goods and plans to expand into full meals. It is different than a restaurant because it has no physical location and focuses on delivering nutritious options for on-the-go lifestyles. The founders both have a passion for food from a young age and backgrounds in nutrition, cooking competitions, and business.
Amelia's Lounge Catering is celebrating its third year in business and continued growth. They have expanded their services to include weddings, corporate events, and private parties. While they lost a contract with a local theater, their business with other clients like a skating competition and training courses has increased. They provide details on two wedding catering jobs - one for a British couple living in Qatar that involved picnic hampers and another local wedding with canapes and a buffet. They also mention putting ready meals projects on hold for now due to their busy schedule.
500 Low-Carb Recipes_ 500 Recipes, from Snacks to Dessert, That the Whole Fam...JulianeBeckenbauer
This document provides an introduction and overview of a 500-recipe low-carb cookbook. It was written by Dana Carpender, who developed the recipes over several years of writing about and experimenting with low-carb diets. The cookbook contains a wide variety of recipes from appetizers to main dishes to desserts to avoid boredom and allow people to enjoy low-carb diets long-term. Recipes include carb counts and the author explains her philosophy around providing a range to suit different people's carb tolerances. She provides some tips on using the book and breaking out of traditional ways of thinking about food.
CliffandNancy's Thrive Life Summer Catalog 2019Clifford Kummer
This document is a product catalog from Thrive Life that summarizes their line of freeze-dried and dehydrated foods. It introduces their Simple Plate meal kits that allow home cooks to prepare meals in 20-30 minutes with pre-portioned ingredients. It also highlights their new Thrive To Go line of portable snacks and meals that can be prepared quickly by adding water. The catalog provides pictures and descriptions of the various fruits, vegetables, proteins and other products available from Thrive Life along with their shelf life and packaging options.
The document is an E-Cookbook that provides recipes for 19 different soup recipes. It includes the titles of the soups and their basic ingredients listed in paragraph form. The document contains the full recipes for each soup that typically include 3-5 steps to prepare the soup. It concludes by mentioning some additional soups included in the full E-Cookbook.
Green Fusion Food and Services Private Limited provides a multi-cuisine non-vegetarian menu including snacks, soups and salads, main courses from Indian, Oriental, and Continental cuisines, and desserts. The extensive menu includes options like tandoori dishes, biryanis, pastas, and Indian dishes like murg makhani alongside international favorites like lasagna and soups. A variety of breads and rice accompany the dishes.
This document provides an overview and summary of a proposed cookbook titled "100 Ways to Do Anchovies". The cookbook is being authored by Lynn Nicholson and will feature 100 recipes using anchovies from Nicholson and chef John Nelson. It aims to show the versatility of anchovies beyond uses like pizza or Caesar salad. Both authors have a passion for anchovies and memories of enjoying them while traveling. The cookbook will provide both simple and bold recipes to help home cooks learn to incorporate anchovies into many types of dishes from starters to mains to sauces.
This document provides the menu for an exotic vegan food event hosted by Green Fusion Food and Services Private Limited. It includes over 3 sections - welcome drinks and snacks with 14 subsections, starters with 10 subsections, and main course with 16 subsections. The menu offers a wide variety of international vegan dishes and drinks, including Indian, continental, Thai, oriental, and dessert options.
This document provides recipes that can be made in a slow cooker or crockpot. It includes 27 recipes across various cuisines ranging from pork chops to bread pudding. The recipes include ingredients and instructions for assembly and cooking times in a crockpot. An introduction provides context for the variety of slow cooker recipes included.
This document summarizes two articles about restaurants in Bangalore, India.
The first article describes Shivaji Military Hotel, an 80-year-old establishment serving Maratha cuisine. The hotel has been run by the Rao brothers for decades, maintaining simple, authentic dishes. Their most popular dish is the donne biryani, cooked over charcoal.
The second article profiles Queens, a tiny 40-year-old restaurant known for homestyle North Indian food. It was started by Mrs. Soneelam Chodha who wanted to share her love of cooking. The restaurant maintains its ethnic decor and strictly sticks to its menu of dishes like methi chicken and sarson da saag.
A sample week from Beyond The Peel's "Real Food Meal Plans For Two." To find out more about these delicious, quick meal plans, head on over to http://www.beyondthepeel.net/meal-plan
Appvertising - How to Brand and Market Your WebAppWolf Becvar
Appvertising is a talk by Wolf Becvar on how to brand and market your webapp. It raises the question why branding and marketing have become such distinguishing factors and delivers 23 useful tips to boost your webapp business. Please be aware of the fact that this slides are a supplement to the life presentation and therefore by no means complete or self explaining.
The document summarizes the history and objectives of the Tropical Fruits program at CIAT from 2001-2012. Key aspects of the program included being non-germplasm based, partnering with institutions and farmers, and taking a demand-driven, multidisciplinary approach with a focus on Latin America and the Caribbean. The program's three main outputs were: 1) Improving competitiveness of smallholder tropical fruit producers through technologies like propagation and production systems; 2) Improved market value chain management for crops like lulo, blackberry, and peach palm; 3) Technologies for managing diseases and pests through activities like germplasm evaluation and characterization of disease agents.
The document summarizes tips for healthy meal planning from a talk given by representatives from DC Central Kitchen. It provides suggestions for buying local and in-season to save money, such as buying in bulk directly from farmers and at farmers markets. It also outlines the components of a complete meal, including proteins, grains, fruits, vegetables and milk. Specific examples are given for each category. Resources for nutrition education materials and topics for classes are also listed.
The document discusses exotic foods from the Philippines, particularly the province of Pangasinan. It describes various exotic dishes like balut (boiled duck egg), tamilok (wood worms eaten alive), and kamaro (mole crickets). These foods originate from Philippine, Malay, Chinese, and Spanish influences. While some exotic foods have health benefits, they can also be potentially harmful if consumed regularly. The foods contribute to local tourism in Pangasinan and allow tourists to experience different cultures through food. Recipes for dishes like dinuguan (blood stew) and preparations of internal organs are also provided.
32 Ways a Digital Marketing Consultant Can Help Grow Your BusinessBarry Feldman
How can a digital marketing consultant help your business? In this resource we'll count the ways. 24 additional marketing resources are bundled for free.
This document provides a recipe for Easy Butternut Squash Soup with Coconut Milk. It discusses preparing and freezing butternut squash cubes in advance. It then provides instructions for sautéing onions, celery and squash before adding broth, spices and coconut milk. The soup can be blended and served with optional garnishes.
This newsletter provides recipes, health tips, and information about new staff from Chef Mike of Blue Ribbon Foods. The main recipe featured is a French Cut Australian Rack of Lamb. There are also smoothie recipes from the registered dietitian and tips on avoiding diabetes from the new nurse on staff. The newsletter highlights client referrals and their impact on the business.
This newsletter from Blue Ribbon Foods provides recipes, health tips, and other information. It features a recipe for French Cut Australian Rack of Lamb. It also discusses how to fit exercise into a busy schedule through meal preparation and high intensity interval training using only body weight exercises. A new faculty member is welcomed and the trivia winner from last month is announced.
Learn how to lose 10 pounds in a week at homePurveshDesai
This document is the foreword and introduction to a cookbook containing 101 low-carb ketogenic snack recipes. It discusses sugar substitutes that can be used on keto, focusing on erythritol as the best all-purpose substitute. The author aims to provide tasty yet guilt-free snack options and includes nutritional information to help readers stay on track.
This document summarizes a "not-so-secret" supper club in the Bay Area that has been operating for over 13 years. The chef, Philip Gelb, hosts small, unique dinner events with changing menus and does not accept walk-ins. Gelb has now written a book called "Vegan Underground: Improvisations on World Cuisines" that shares his approach to fusing different cuisines without cultural boundaries.
This document summarizes a student's experience participating in a course called "Mistresses of Spices & Masters of Kitchens" at Srishti School of Art, Design and Technology. As part of the course, the student:
1) Learned about different communities' food practices and traditions through activities, readings, and a field trip. This included insights into how food relates to identity, culture, and family associations.
2) Helped organize a "First Friday Food Fest" where different regional cuisines were cooked and sold. The student worked with a Malayali group to make banana fritters and learned about cultural differences in working styles.
3) Took a field trip
Amanda's Kitchen solves the problem of busy people who don't have time to cook healthy meals by delivering pre-made, restaurant-quality meals that just need to be heated. The company started by delivering desserts and baked goods and plans to expand into full meals. It is different than a restaurant because it has no physical location and focuses on delivering nutritious options for on-the-go lifestyles. The founders both have a passion for food from a young age and backgrounds in nutrition, cooking competitions, and business.
Amelia's Lounge Catering is celebrating its third year in business and continued growth. They have expanded their services to include weddings, corporate events, and private parties. While they lost a contract with a local theater, their business with other clients like a skating competition and training courses has increased. They provide details on two wedding catering jobs - one for a British couple living in Qatar that involved picnic hampers and another local wedding with canapes and a buffet. They also mention putting ready meals projects on hold for now due to their busy schedule.
500 Low-Carb Recipes_ 500 Recipes, from Snacks to Dessert, That the Whole Fam...JulianeBeckenbauer
This document provides an introduction and overview of a 500-recipe low-carb cookbook. It was written by Dana Carpender, who developed the recipes over several years of writing about and experimenting with low-carb diets. The cookbook contains a wide variety of recipes from appetizers to main dishes to desserts to avoid boredom and allow people to enjoy low-carb diets long-term. Recipes include carb counts and the author explains her philosophy around providing a range to suit different people's carb tolerances. She provides some tips on using the book and breaking out of traditional ways of thinking about food.
CliffandNancy's Thrive Life Summer Catalog 2019Clifford Kummer
This document is a product catalog from Thrive Life that summarizes their line of freeze-dried and dehydrated foods. It introduces their Simple Plate meal kits that allow home cooks to prepare meals in 20-30 minutes with pre-portioned ingredients. It also highlights their new Thrive To Go line of portable snacks and meals that can be prepared quickly by adding water. The catalog provides pictures and descriptions of the various fruits, vegetables, proteins and other products available from Thrive Life along with their shelf life and packaging options.
How About Delicious Keto Cookies & Lasagna?
These foods are the MOST delicious “comfort” foods you can eat.
Every bite of lasagna is fueling your body with vitamins, minerals, & fats.
These are the foods that you thought you'd have to give up forever...
Plus, every delicious, ginger spice cookie is 100% free from inflammatory ingredients.
Pam Jennings created over 100 plant-based recipes that helped her lose 42 pounds. She shares these recipes in her new digital cookbook called "The CoBionic Plant-Based Cookbook" which is being offered at a special introductory price of $6.99, significantly lower than the planned $39 price on Amazon. The cookbook includes recipes for breakfast, snacks, salads, soups, main dishes, sides, desserts, drinks and condiments that are all plant-based, easy to make, and taste good even to non-vegans. Purchasers can get an immediate digital copy and a refund if any recipe is unsatisfactory.
The document describes the typical weekly dinner menu for a struggling family, consisting of low-cost and basic dishes like pot roast, mac and cheese, and hot dogs. It then discusses how the eldest daughter, Molly, tried to bake cookies for her siblings as a rare treat, but accidentally made them far too salty due to inexperience in the kitchen. This created a dilemma for the siblings on whether to be honest about disliking the cookies or appreciate Molly's efforts.
Simone Shifnadel is an executive chef and founder of Zenbelly Catering. She will be releasing her new cookbook titled "The Zenbelly Cookbook" in August 2014. The cookbook bridges paleo and gourmet cuisine with over 100 gluten-free recipes. Shifnadel discusses her culinary background, cooking style, and hopes for inspiring home cooks with her book. She provides tips for eating well on a budget, including shopping at farmers markets and buying less expensive cuts of meat. Shifnadel also offers advice for busy people, such as roasting extra chicken or vegetables to use for multiple meals.
Sign up for our 16 week keto diet programPurveshDesai
Sign up for our 16 week keto diet program
With our 16 week keto diet program, you will learn the science behind ketosis and how to apply it to your daily life. Along the way, we'll provide support and guidance through lessons, workshops, recipes, and more.
16 Week Ketogenic Diet Program | Lose Weight Fast!
Sign-up for our 16 week keto diet program. The 16 week keto diet program is designed to be a perfect fit for busy people because you can do the program at your own pace.
This issue of VegNews magazine features articles on vegan restaurants, cookbooks, and food. The cover story profiles Rich Landau and Kate Jacoby of Philadelphia's Vedge Restaurant and explores the intersection of vegan restaurant chefs and their cookbook writing. Another article profiles Adam Sobel of The Cinnamon Snail food truck. The issue also includes a six-course fantasy menu compiled from recipes in cookbooks by restaurant chefs featured in the cover story. Additional articles provide recipes and reviews of vegan food products and restaurants.
Students from Spain, Germany, Holland, and Poland worked on a cultural exchange project comparing aspects of their lifestyles and traditions. They discussed typical meals and festivals in their countries. Some key findings were that breakfast habits differed between northern and southern Europe, while Christmas and New Year's traditions had both similarities and differences. The students learned about traditional recipes from each other's home countries.
Chartwells Dining Services at Southern Connecticut State University has redesigned several dining locations to provide students with healthier, more convenient food options through their "Pulse on Dining" program, which features open kitchens, made-to-order stations, and extended hours. In addition to improving on-campus dining, Chartwells is committed to social and environmental initiatives to source sustainable and ethical ingredients.
The physical version of the Essential Keto Cookbook with 100+ Keto recipes including breakfast, appetizers, entrees, desserts, drinks, and snacks. Net-carb, fat, protein, and calorie count for every recipe. Enjoy recipes like Creamy Breakfast Porridge, Fiery Buffalo Wings, Mini Burgers, Jalapeño Corn Bread, Fish Tacos, Popcorn Shrimp, and tons .
Gender and Mental Health - Counselling and Family Therapy Applications and In...PsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Chapter wise All Notes of First year Basic Civil Engineering.pptxDenish Jangid
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
Temple of Asclepius in Thrace. Excavation resultsKrassimira Luka
The temple and the sanctuary around were dedicated to Asklepios Zmidrenus. This name has been known since 1875 when an inscription dedicated to him was discovered in Rome. The inscription is dated in 227 AD and was left by soldiers originating from the city of Philippopolis (modern Plovdiv).
5. Dedication
To my dear husband, my first student and successful graduate of The Whole
Food Revelation school of cooking. Thank you for your ongoing support and
love through this learning process. Without your support this book would not
have been possible.
3
6. How This Whole Thing Works
Welcome to The Whole Food Revelation Workshop. The next 4 weeks are all planned out so all you need to do is show
up and bring the groceries! Make sure and flip to the grocery section of Week One and get your groceries the day before
you’d like to start the Workshop. For most of us our week starts on Monday, which means we’ll be prepping ourselves for
fast, flavourful meals on Sunday. We’ll be cooking a bunch of delicious whole foods in advance in order to keep the
kitchen time to a minimum during your busy week. The Sunday prep session generally takes around an hour. However, as
this is all new and you don’t want to feel rushed, set aside a block of 1 ½ to 2 hours for the first week until you get used to
the flow. I recommend reading the “Getting Ready For the Week” section to familiarize yourselves with what we’ll be
cooking. You’ll also need to soak your beans over night before we cook them. However if you forget, boil them for 4
minutes the morning of and then soak for one hour.
Armed with this program and your groceries, we are going to have an amazing month learning how to cook with whole
foods and incorporating them into your everyday lives. Before you know it you’ll be able to create delicious, colourful
whole food based meals that make your body, your taste buds, and your company coming back for seconds!
All the best,
France Morissette
4
7. CONTENTS
Week One ………..the adventure begins…..8
Quinoa Salad with North African Spiced Chicken, Sweet Potato Lentil Stew, Lentil Chickpea
Salad with Turmeric Scented Shrimp. Flank Steak with Wild Rice and Quinoa Cake, Potato
Chickpea Curry
Grocery List … 25
Week Two………...gettin’ cozy…………….29
Honey Roasted Chicken and Butternut Squash Spinach Salad, Prune and Walnut Stuffed
Acorn with a Moroccan Quinoa and Parsnips, Pork Tenderloin with Prunes and Apples, yam mash, Barley Risotto
of Butternut Squash, Baked Salmon with Mango Chutney and Barley Corn and Tomato Salad
Grocery List…46
Week Three………enjoying the process….48
Eggplant Pizza, Tilapia with Romesco with a Black Bean and Quinoa Salad, Turkey Burger
and a Bulgur Salad, Black Bean Sweet Potato Chili, Pork in an Apricot Sauce and Cauliflower
Mash
Grocery List…70
Week Four………..feeling great…………..74
White Bean and Turkey Casserole, Roasted Squash and Wheat Berry Pilaf, Haloumi w/Shredded Cabbage
and White Bean Salad, Salmon in an Apricot Glaze with an Asian Wheat Berry Salad, Lamb
Chops and a White Bean Mash
Grocery List…94
Index……………………………………………82
5
8. Our
Roots
Life
circumstances
and
a
series
of
choices
have
led
me
back
to
my
roots,
my
love
of
food.
I
started
in
the
service
and
restaurant
industry
17
years
ago.
I
guess
the
food
part
just
stuck.
It’s
my
one
constant
and
the
place
where
I
feel
I
can
always
grow.
The
past
8
years
were
a
roller
coaster.
After
years
of
working
in
the
service
industry
and
working
with
some
amazing
chefs,
I
decided
to
isolate
myself
and
start
work
in
a
completely
different
industry
(helicopters)
and
move
up
NORTH.
Well,
being
previously
spoiled
by
only
having
the
best
food
at
my
fingertips,
I
had
to
learn
all
new
skills...fast.
To
make
matters
worse,
the
"pickins"
at
the
grocery
store
were
slim
and
my
cookbooks
were
in
storage.
Living
in
Canada
is
great,
but
the
grocery
stores
up
in
northern
Alberta
and
British
Columbia
don't
exactly
have
the
best
produce
to
choose
from
and
asking
for
quinoa
always
garnered
a
few
raised
eyebrows.
Acing
that
test,
2
years
later
I
felt
I
was
ready
for
another
challenge.
I
took
a
job
working
in
isolation
in
the
northern
boreal
forest
and
invited
my
future
husband,
Joshua,
to
join
me
in
this
adventure.
As
a
Fire
Observer
at
a
remote
tower,
60
miles
or
100
km
from
the
nearest
services,
grocery
delivery
was
once
a
month
and
we
were
definitely
limited
to
seasonal
produce.
We
had
a
small
plot
for
a
garden
where
the
soil
quality
led
to
growing
minimal
vegetables.
Since
compost
wasn’t
recommended
due
to
bears,
we
grew
what
would
grow.
To
complicate
matters
there
was
no
running
water
and
no
regular
electricity
and
only
the
propane
stove
for
cooking.
Armed
with
the
most
basic
tools
we
started
our
5
month
long
adventure.
Just
to
make
sure
we
did
it
right,
Joshua
and
I
decided
to
do
it
twice.
6
9.
Our
produce
would
last
all
of
about
12
days
in
the
fridge
(also
run
on
propane)
and
we
had
a
freezer
that
played
host
to
meat
that
might
last
us
2
weeks.
So
our
journey
to
discover
the
art
of
bread
making,
cooking
with
all
kinds
of
legumes,
beans
and
grains
started,
because
they
didn’t
require
refrigeration
or
perish
quickly.
Some
folks
in
my
trade
lived
off
of
canned
goods
for
the
last
3
weeks
of
every
month.
But
due
to
my
acquired
taste
for
the
good
food
in
life
and
my
complete
inability
to
settle
for
food
that
tasted
like
a
tin
can,
our
creativity
was
put
to
the
test
and
the
food,
health,
vitality
and
lessons
that
resulted
were
life
changing
for
us.
Once
we
got
back
to
civilization,
Joshua
and
I
had
access
to
all
the
fabulous
foods
we
once
loved,
restaurant
food
that
is.
But
wait...restaurant
food
turned
out
to
be
a
little
disappointing.
The
food
didn't
taste
like
we
remembered
it.
So
over
the
course
of
the
last
year
our
eating
style
started
to
shift
back
to
what
we’d
discovered
at
the
fire
tower.
We
decided
to
stop
the
freight
train
of
bad
eating
and
return
to
the
time
when
the
food
was
made
from
scratch,
we
felt
healthy,
we
had
more
energy
and,
as
a
result,
accomplished
much
more
in
a
day
with
a
lot
less
stress.
While
I
no
longer
make
everything
from
scratch
and
I
now
have
access
to
fabulous
fruits
and
vegetables,
the
lessons
I
learned
from
that
fire
tower
will
last
forever.
These
are
the
lessons
I
will
be
sharing
with
you.
Your
adventure
is
just
beginning.
Remember
that
during
the
learning
process
mistakes
happen.
Enjoy
the
process
of
learning
and
don’t
take
yourself
too
seriously!
Enjoy
all
the
flavors
of
a
healthy
life.
-‐France
Morissette
7
11. The
Menu
Monday
Quinoa
Salad
with
North
African
Spiced
Chicken
with
a
Roasted
Red
Pepper
Mint
Sauce
Tuesday
Sweet
Potato
Lentil
Stew
on
Whole
Wheat
Almond
Couscous
Wednesday
Warm
Cumin
spiced
Lentil
Chickpea
Salad
with
Turmeric
Scented
Shrimp
Served
with
a
yogurt
dressing
Thursday
Flank
Steak
with
Wild
Rice
Quinoa
Cake
in
a
Mushroom
Cream
Sauce
Friday
Potato
Chickpea
Curry
on
Basmati
Rice
with
Raita
9
12. Getting
Ready
For
The
Week
Ahead
Measure
2
cups
of
Puy
Lentils
or
French
Lentils
To
make
the
lentils,
first
rinse
the
lentils
and
pick
out
any
discoloured
bits.
Place
5
cups
of
water
and
the
lentils
in
a
medium
sized
pot.
Bring
the
water
to
a
boil
and
cook
for
20
to
25
minutes.
The
lentils
should
be
tender
but
not
mushy.
Allow
to
cool,
or
rinse
with
cold
water
to
stop
the
cooking
process.
Drain
the
lentils
well
and
refrigerate
or
freeze
in
a
well
sealed
container.
Measure
1
½
cups
wild
rice
Place
4
½
cups
of
water
and
1
tsp
salt
in
a
medium
sized
pot.
Bring
the
water
to
a
boil,
add
the
wild
rice
and
reduce
to
a
simmer,
allowing
to
cook,
covered,
for
40
to
50
minutes.
The
grains
will
start
to
split
and
appear
popped
open.
This
is
my
preference,
but
traditionally
they
are
cooked
to
just
before
they
burst.
Some
back
bone
will
remain.
Refrigerate
or
freeze
in
a
well
sealed
container.
Measure
1
cup
chickpeas
(or
substitute
with
2
cans
of
garbanzo
beans)
Place
a
cup
of
dried
chickpeas
and
6
cups
of
water
into
a
large
bowl.
Allow
the
chickpeas
to
sit
on
the
counter
over
night.
If
this
is
not
possible,
bring
6
cups
of
water
and
chickpeas
to
a
boil.
Boil
for
4
minutes
and
remove
from
heat.
Allow
the
chickpeas
to
sit,
covered
for
1
hour.
Drain
and
rinse
the
beans.
In
a
medium
sized
pot,
add
soaked
or
pre-‐boiled
chickpeas
and
6
cups
of
water
and
bring
to
a
boil.
Boil
for
40
to
50
minutes
or
until
tender.
Drain
and
rinse
with
cold
water
to
stop
the
cooking
process.
Store
in
the
fridge
for
up
to
a
week
or
freeze
in
a
well
sealed
container.
Measure
2
cups
quinoa
In
a
large
pot,
add
1
to
2
tsp
of
olive
oil.
Heat
over
medium
heat,
add
quinoa
and
toast
the
seeds
until
they
begin
to
pop
and
a
nutty
aroma
rises
from
the
pot.
Add
2
cups
broth
(vegetable
or
chicken)
and
2
cups
water.
If
you
are
watching
sodium
levels,
quinoa
can
be
made
with
just
water.
Boil
the
quinoa,
covered,
for
20
minutes.
Remove
from
heat
and
remove
cover.
Fluff
with
a
fork.
10
13.
Make
Roasted
Red
Pepper
Mint
Sauce
2
roasted
red
peppers
½
tsp
granulated
sugar
or
honey
½
tsp
red
chilli
flakes
or
1
jalapeno
seeded
and
diced
2
Tbsp
olive
oil
1
handful
of
mint
Salt
and
Pepper
to
taste
Place
all
the
ingredients
in
a
2
cups
(or
larger)
prep
food
processor
or
mini
electric
chopper.
Blend
the
ingredients
until
almost
smooth
(approximately
10
seconds).
There
should
still
be
little
flecks
of
green
mint
leaves
and
jalapeno
visible.
Be
mindful
not
to
over
blend.
Add
salt
and
pepper
to
taste.
Roast
the
Spaghetti
Squash
Heat
oven
to
400
F.
Cut
the
squash
in
half
and
place
cut
side
down
on
a
baking
sheet.
Bake
for
40
to
60
minutes
or
until
the
flesh
falls
away
from
the
skin
when
tapped
on
with
your
fingers.
Roast
the
Peppers
Wash
the
peppers
and
place
the
whole
peppers
on
a
baking
sheet.
Bake
at
400
degrees
for
35
to
40
minutes.
The
skin
will
begin
to
char.
Allow
to
cool
before
removing
the
skin
and
seeds.
11
14. Monday
North
African
spiced
Chicken
with
a
Roasted
Pepper
Mint
Sauce
on
a
Quinoa
Salad
Chicken
Marinade
Dire ction s
4
boneless
skinless
chicken
breasts
Combine
olive
oil
and
spices
and
mix
well.
Add
the
chicken
3
glugs
of
olive
oil
breast
and
marinate
for
at
least
a
couple
hours.
½
tsp
smoked
paprika
Heat
BBQ
or
grill
to
400
degrees.
Place
chicken
on
the
grill
¾
tsp
ground
cumin
and
cook
each
side
of
the
chicken
breast
for
6
to
7
minutes
¾
tsp
ground
coriander
(depending
on
size).
To
create
nice
grill
marks,
flip
the
3
garlic
cloves
finely
chopped
chicken
every
3
minutes,
making
sure
to
rotate
45
degrees
1
tsp
salt
and
fresh
ground
pepper
each
time
you
flip.
This
will
provide
those
classic
grill
marks.
Set
a
timer
to
avoid
over
grilling.
Quinoa
Salad
3
cups
cooked
quinoa
While
the
chicken
is
grilling,
chop
cucumber
into
bite
size
2
Tbsp
olive
oil
pieces.
Place
all
the
quinoa
salad
ingredients
into
a
large
2
Tbsp
lemon
juice
or
juice
of
1
lemon
salad
bowl
and
toss
until
well
coated.
Taste
and
season
1
English
cucumber
peeled
or
left
as
is
with
salt
and
pepper
until
your
taste
buds
sing.
2
medium
tomatoes
seeded
and
diced
(or
2
cups
or
grape/cherry
tomatoes
sliced
in
half)
2
green
onions
finely
sliced
1
handful
of
mint
chopped
1
handful
of
parsley
chopped
Salt
and
pepper
to
taste
12
15.
Roasted
Red
Pepper
Mint
Sauce
Dire ction s
Serve
at
room
temperature
To
make
Roasted
Red
Pepper
Mint
Sauce,
blend
all
the
2
roasted
red
peppers
ingredients,
except
mint,
in
a
2
cup
(or
larger)
prep
food
½
tsp
granulated
sugar
or
honey
processor
or
mini
electric
chopper
for
10-‐15
seconds.
½
tsp
red
chilli
flakes
or
1
jalapeno
seeded
and
diced
You
want
a
mostly
smooth
consistency.
Add
the
mint
2
Tbsp
olive
oil
and
blend
for
5
more
seconds.
There
should
still
be
little
1
handful
of
mint
flecks
of
green
mint
leaves
visible.
Be
mindful
n ot
to
over
Salt
and
pepper
to
taste
blend.
Add
salt
and
pepper
to
taste
To
serve,
place
quinoa
salad
into
a
bowl.
Slice
the
chicken
breasts
and
place
on
top
of
salad.
Top
with
a
generous
amount
of
that
great
Red
Pepper
Sauce.
Vegetarian
Option:
If
using
tofu,
marinate
overnight
in
the
marinade
above.
Pan-‐fry
until
heated
throughout.
Serve
with
Roasted
Red
pepper
sauce
on
top.
Zucchini
is
a
tasty
treat
on
the
grill
when
sliced
in
quarters
and
lightly
coated
with
olive
oil,
salt
and
pepper.
13
16. North African Spiced Chicken with a Roasted Pepper and Mint Sauce along side a Quinoa Salad
14
17. Tuesday
Lentil
Sweet
Potato
Stew
on
Whole
Wheat
Couscous
with
Almonds
Lentil
Sweet
Potato
Stew
2
cups
cooked
lentils
2
sweet
potatoes
diced
1
medium
onion
diced
3
garlic
cloves
minced
½
can
of
tomato
paste
2
cups
of
water
1
tsp
each
cumin
and
coriander
¼
to
½
tsp
of
chilli
flakes
½
tsp
each
turmeric
and
smoked
paprika
½
cup
currants
or
raisins
1
tsp
honey
Juice
of
½
a
lemon
and
1
tsp
of
lemon
zest
Cook
onion
over
medium
heat
for
3
minutes.
Add
and
cook
the
spices
with
the
onions
for
a
few
minutes
and
then
add
the
garlic,
potatoes,
tomato
paste,
2
cups
of
water,
raisins
and
honey.
Cook
covered
for
20
minutes
or
until
potatoes
are
almost
tender.
When
the
potatoes
are
almost
finished
cooking,
add
the
lentils,
lemon
zest
and
1
tbsp
of
lemon
juice.
Once
potatoes
are
cooked,
serve
over
whole
wheat
couscous,
wheat
berries
or
quinoa.
Whole
Wheat
Couscous
1
cup
whole
wheat
couscous
Bring
water,
broth
and
rind
to
a
boil.
Add
the
couscous
and
1
handful
chopped
cilantro
remove
from
the
heat
and
allow
to
rest
covered
for
6
minutes.
1
cup
water
No
peeking!!
Once
the
time
has
elapsed,
add
nuts,
parsley
and
1
1
cup
broth
(chicken
or
vegetable)
tbsp
of
butter.
Mix
together
well.
1
tsp
lemon
rind
¼
cup
of
almonds
15