Cooking on the Light Side - By: Dr Thienna Ho, Ph D - Book Review

Everyone wants to look and feel good. "Cooking on the Light Side: Smart Recipes for Bright Skin and Vitality" is a revolutionary cookbook that blends health, nutrition and beauty all in one package. Dr. Thienna Ho writes in a truly modern style, not like The Joy of Cooking that mom used to own. Meet the new and improved cookbook that is in tune with the needs for the contemporary society we are living in. It is a visual feast for all of your senses. The photographs are stunning, the recipes are simple to understand, and the tips are actually very helpful.

Learn from the world's leading expert in nutritional skin care health. Thienna Ho, Ph.D., has created a diet plan with foods high in sulfur to enhance beauty, health, and well-being. I discovered a lot of information regarding sulfur; it is an essential mineral that provides the body with many fundamental building blocks. She writes about all of the benefits including the "detoxifying" effects on the cells within the human body. She further explains in her book that sulfur aids in healthy skin production and reduces fine lines and wrinkles. It also has been linked for possible anti-cancer effects. Because of the oxygenation of the cells and tissues, which creates an aerobic environment, cancer cells cannot survive. There are many other benefits regarding sulfur mentioned in this remarkable cookbook and she furthermore provides an extensive list of all sulfur-rich vegetables.

I found Dr. Thienna Ho's recipes to be deliciously scrumptious and satisfyingly nutritious without tasting healthy. There are so many wonderful recipes to choose from. Coconut-Banana Shirataki Porridge, would make a wonderful breakfast, I can't wait to try. Anything with coconut grabs my attention like Coconut Chicken and Bean Soup, or White Bean Coconut Cake. Although coconut isn't the predominate ingredient in her recipes she is diversified in what she chooses for her recipes. There is an extensive list of healthy recipes categorized into breakfasts, salads, soups, sandwiches, dinners, stemmed breads, cakes, pies, and pastries. Dr. Thienna Ho has also included her 30-day diet plan: Experience renewed vigor and amazing skin in just 30 days! In addition, revealed for the first time ever: How Bruce Lee's diet helped him become a martial arts legend. I found the recipe index is quite helpful as are the menu suggestions.

Thienna Ho has carefully chosen the ingredients for flavor, nutrition and ease of preparation, yielding some very appealing entrees. She gives you marvelous tips throughout her book such as to choose less ripe fruit over more ripe, and choose raw or uncooked whenever possible. Make sure to avoid deep dark green leaves. Dr. Thienna Ho recommends steaming as a healthy alternative to cooking and can be a healthy substitute instead of frying, grilling, or broiling a sausage for example.

My commendations go out to Dr. Thienna Ho for creating "Cooking on the Light Side: Smart Recipes for Bright Skin and Vitality" and giving us the alternative to healthier eating, not only by using sulfur-rich foods but also using unprocessed pure ingredients. The recipes are simple and all the ingredients may be purchased at any local grocery store if they aren't already in your pantry. Thank you Dr. Thienna Ho. I'm grateful for your recipe book. Dr. Thienna Ho was able to break four Guinness World Records after 40. She contributes her physical stamina to her diet, which has not only helped her succeed in life, but has made her a healthy more vibrant person. I encourage everyone to read this book and reap the benefits. What a delicious read!

Nicole Sorkin is the Managing Book Review editor for Pacific Book Review:

http://www.pacificbookreview.com/

View the original article here

America's Secret Recipes Review

America's Secret Recipes is your key to great restaurant food in your own kitchen. This book is filled with hundreds of recipes that you would immediately recognize from several of the top restaurants around the United States. You could create a meal from a different restaurant every night of the week, or mix and match your favorites from different locations to create a custom dining experience using the top recipes.

1. Time Saving Recipes.

The recipes in America's Secret Recipes can help you avoid all of the trial and error of trying to create a restaurant dish that you love. This book outlines the recipes exactly, down to the smallest detail. You can simply open the book and begin to cook your favorite meals. Each recipe title tells you where it was made famous, so there is no guessing about what you should expect.

2. Step by Step Instructions.

America's Secret Recipes is easy enough to use that anyone who can read can make the recipes. The recipes are incredibly detailed, and they have specific instructions on how to put the ingredients together just like the professional chefs do. You will have all of the guidance you need to create these famous dishes in your own kitchen, without the frustration of a vague or sketchy recipe. Each ingredient list is exactly like the ingredient list that the restaurant would use, and you will be able to find all of the ingredients at any local grocery store.

3. The Tastes You Love Without the Price Tag.

When you cook from America's Secret Recipes, you will have complete control of the cost of the meal. You can purchase the ingredients you prefer, and you don't have to pay the overhead at an expensive restaurant. This cookbook makes it possible to eat the restaurant food you love every night of the week, because it will cost so much less to prepare than it does to buy when you are dining out. Your friends and family will recognize their favorite restaurant foods because this guide gives you all of the tools you need to recreate any popular dish.

Is America's Secret Recipes a scam? Visit http://www.millionsreview.com/americas-secret-recipes-review.html to read a FREE report and find out the truth about this Secret Restaurant Recipes!

View the original article here

'Ayurvedic Cooking For Self-Healing' by Usha Lad and Dr Vasant Lad - Book Review

There is a quote, from the scriptures about Ayurveda, in one of the web pages of Dr. Vasant Lad's site. It is given as follows: "Ayurveda is beyond beginning and ending. A science of eternal healing, it is compared to a vast ocean, and studying Ayurveda to swimming across. A true teacher can teach one how to swim, but the swimming is up to the student;...it is a lifelong journey."

From using it as a heart-warming cookbook, I succeeded to experiment and then appreciate the simple and natural ways of healing some common ailments, such as fever and cold. But as I open myself to the depths of learning that has been designed into this work, the book reveals the microcosmic journey of swimming the seas of Ayurveda. The fundamental principles that make-up a human body, like the five elements, the three bodily humors or doshas, the step-by-step processes of digestion according to Ayurveda, and much more are covered in this book.

This book has been written by Dr.Vasant Lad and his wife, Usha Lad. Vasant Lad, BAMS, MASc, 'is a world-renowned Ayurvedic Physician from India with more than 40 years of Indian medicine clinical experience.' He is also the founder of the Ayurvedic Institute in Albuquerque, New Mexico.

The book shows the painstaking work of the authors to present to readers the complex details of food and cooking, uniquely derived from the fundamentals of Ayurveda. Even those readers who have little background in this ancient method, will find it easy to understand because of the simplicity and clarity in the presentation.

Tables are used wherever possible, making it easy to look things up. Sketches drawn by Dr.Lad himself, lend a distinct attraction for readers. It tends to unburden the reader from feeling any kind of heaviness while going through the exhaustive information provided. It would be beneficial to also consider publishing a 'large print' version of the book, which I have not come across as yet.

If you are not a healer, particularly not familiar to the Ancient Indian system of Ayurveda, this book can make an excellent introduction to other life enhancing works of Dr. Lad. Another book of Dr. Lad's called, 'The Complete book of Ayurvedic Home Remedies', covers the same details of the foundational principles of Ayurveda given in this text, 'Ayurvedic Cooking for Self-healing'. But I found this work as a gentler introduction to this ancient system of healing. Both the works are extensively packed with details, but have their own unique focus.

One of the issues in the process of changing one's diet to vegetarian food is said to be, according to a Q&A section with Dr. Weil, getting enough protein. If you are one among those trying to adapt to vegetarian diet, this book can give you the wholesome picture required to keep your health in balance. It provides an ample amount of recipes and an exhaustive list of simple fruits, vegetables and spices. Dr. Weil mentions this as 'varied vegetarian diet' and also as a healthier alternative.

One of the works of Andrew Weil, M.D., that I first read was, 'Spontaneous Healing'. The works of Dr. Weil and Dr. Lad are quite comparable in the distinct field of healing, predominantly through natural means. Years before I was introduced to the works of Dr. Vasant Lad, I was using the works of Andrew Weil, M.D. Dr. Weil's website is a well of resource, and the information that is provided is from his unique expertise in the field of health, healing, food and more.

I also learn that many of us have a longing for connection with the ways of our ancestors to live our lives better. 'Ayurvedic Cooking for Self-Healing' is definitely a book that renders such wisdom. It also contains in it an ambiance that caters to readers from both the Eastern (India) and the Western (U.S.) countries. A copy of this book, which I have, has become antiquated in appearance. It has been kept open several times, on my kitchen counter.

254 pages; The Ayurvedic Press (N.M.); 2nd ed., 1997; $19.50; http://www.ayurveda.com

About me: I was certified completion in the 'Sacred Contracts' course, by the Caroline Myss Educational (CMED) Institute in 2008. If you think you would like to use 'Sacred Contracts' for your personal growth, please look for information on my archetypal consulting service at http://www.intentionanddirections.com/

View the original article here

Are You Sure That's Vegan? Review

Are You Sure That's Vegan? is a vegan cookbook produced by Claire Gosse. I have had an early copy for awhile and have been testing out some of it's recipes. I want to let everyone know I am not Vegan and am very picky. If these desserts taste like cardboard you will hear about it!

The first think you will notice about this book is the high quality images of the desserts. I love this. When you are making desserts for a party or BBQ, you want them to have that WOW factor. When you have such high quality images you can tell which desserts will have people drooling as soon as they seem them.

I guess another thing you have to make sure is the book is completely Vegan. This might seem ridiculous since Vegan is right in the title, but you would be surprised what you find in some of these other "vegan" cookbooks. If they are calling for butter or eggs, then obviously the cookbook is worthless. Every ingredient in here is vegan, so that is a great start.a

Images are great, everything is Vegan and the instructions are simple, clear and easy to follow. What else does a cookbook need? Well there is one thing I think any vegan cookbook review should include: What does the food taste like? Well I tried three recipes:

Peanut Butter Cups - These were super simple to make and tasted amazing. There is no way you would know these were vegan. The use of dark chocolate give these a much better and more mature taste than their store bought counterparts.

Pecan Pie - Another great recipe. I love how easy these are to follow so far. Very clear instructions, especially for a guy who has never made any kind of pie. This was also dynamite tasting - I shared this with many of my friends and they had no idea it was vegan. A couple people don't believe me to this day. This one will soothe any sweet tooth.

Key Lime Cheesecake - This was the big test to me...Vegan cheesecake...impossible! Well my biggest doubt was also my greatest success. I was once again able to follow the instructions and I produced what I am proud to call my best dessert ever. I could not stop eating this - the lime just made it so fresh tasting! it was decadent but the citrus notes added a lightness. People in my family went nuts for this. I still get requests for it.

I think Claire knocked this cookbook out of the park. So many Vegan cookbooks just have a real health food granola feel. Nothing wrong with that of course, but Are You Sure That's Vegan? proves that Vegan doesn't always have to be like that. Vegan desserts can be every bit as decadent, delicious...and naughty as traditional ones. Check it out!

If you are interested in great Vegan Dessert recipes, that are easy to make and quick to impress check this out Best Vegan Desserts. When you get there click on the big cookbook for full details on the best vegan desserts and some free recipe downloads. I hope you like peanut butter cups, cheesecake and fudge!

View the original article here

"Ultimate Uncheese Cookbook" - Innovative, Healthy, & Delicious Recipes From Plant-Based Ingredients

Joe Stepaniak's "Ultimate Uncheese Cookbook" was among the first cookbooks I bought after deciding to adopt a vegan diet 3 years ago. For those not familiar with the term "uncheese", Stepaniak uses it to describe rich-tasting spreads, dips, sauces and blocks produced with dairy-free whole foods (primarily beans, nuts, or grains).

Cheese lovers be forewarned: you may be in for some disappointment if you're expecting tofu to taste like Feta cheese or chickpeas like Havarti. The book's introduction even acknowledges that "uncheeses are not going to be like dairy cheeses, so please adjust your expectations accordingly. "

Unfortunately I skipped Stepaniak's well-intentioned introduction and plowed in to the recipes, attempting Tofu Ricotta, Chick Cheez, Swizz Cheez, Buffalo Mostarella, Brie, Betta Feta, White Bean Boursin, Monterey Jack and Port Wine uncheeses. And while all were tasty (my favorite is the sharp Chick Cheez spread--made from Garbanzo Beans) they left me somewhat disillusioned and wondering whether I could actually live without real cheese.

As a result of not immediately finding perfect non-dairy replacements for my most beloved cheeses, "The Uncheese Cookbook" sat dormant on my shelf for some time. Little did I realize that I would come back to Stepaniak's book later (many times), finding it had improved with age. Its most valuable lesson is that it introduces unfamiliar ingredients, and uses them as well as more commonplace items--including raw nuts--in groundbreaking fashion.

For example, I had never heard of nutritional yeast, an ingredient employed in many of the book's recipes. Nutritional yeast is a rich source of vitamins and minerals that has a pungent cheesy taste, too. I later learned that Stepaniak is somewhat of an aficionado on the subject of nutritional yeast, having authored "The Nutritional Yeast Cookbook."

Among other new ingredients (and somewhat challenging to obtain) were agar and kuzu (both plant-based thickening agents used in place of gelatin), and umeboshi plum paste, used for adding saltiness. Chickpea flour (a.k.a. Chana Besan) while common in Indian cuisine, is also employed in many uncheese dishes.

The introduction to Uncheese Cookbook provides a detailed and useful reference to all the aforementioned ingredients as well as others. It also contains a well-documented background of how the dairy industry has influenced the evolution of the American diet (echoing T. Scott Campbell's "The China Study"), and provides detailed nutritional data on the benefits of non-dairy sources of calcium, protein, fat, and carbohydrates vs. dairy products.

Moving on to the recipes, I found many of the "Uncheese Dishes" to be superb. Among my favorites are:

Chocolate Almond Cheeze Cake (p170*) with Granola Nut Crust--Everyone who's tasted it are astounded it tastes more delicious than real cheesecake, without using eggs or dairy products (maple syrup is the secret)."Besto Pesto" (which imperceptibly substitutes cheese with miso)--How can a vegan diet be considered sacrifice when you can still enjoy a dish of linguine with Genevose pesto sauce?Chickpea Flour Pizza (p128), eaten alongside vegetable curries--It takes all of about 5 minutes to prepare, so it's very convenient, too!Beannaise (p150)--Used as mayonnaise substitute within other recipes, and also by itself, as a dip for vegetables or salad dressing.

*Note: page numbers refer to the 10th edition of the book.

Other recipes I would recommend include: Parmezano Sprinkles (p50), Eggplant Parmagiano Stew (p80), Spinach-Tofu Manicotti (p117), Zucchini Chedda Soup (p77).

Upon re-perusing "The Uncheese Cookbook", there are still many dishes I plan to sample, including: Classic Quiche (p102), Lemon Teasecake (p169)-the "Key Lime" variation, Quick and Easy Alfredo Sauce (p63), Hot Spinach-Artichoke Dip (p49), and Curried Cauliflower Cheez Soup (p76).

Other features of the book you will appreciate are the charts of nutritional values for each of the recipes, and the listings of food allergens (gluten, soy, nuts, corn). On the other hand, the book contains only 4 pages of photographs, and certainly could benefit from more.

If you already own "The Uncheese Cookbook" but haven't picked it up for a while, I suggest it's worth another look. If you don't, please get a hold of a copy and try its innovative and healthy recipes based on plant-based ingredients. Just remember to put aside your expectations of dairy-cheese taste, and you won't be disappointed!

I am not a nutritionist - just a guy with heaps of useful advice and encouragement to offer those considering eliminating meat and other animal products from their diets. Until age 44, I'm certain my diet consisted of more eggs, milk, and red meat than the average American's. I ate lots of chicken, too (especially liked parts with skin), low-fat yogurt every morning, and loads of cheese.

While a plant-based diet may at first seem a sacrifice, I assure you it is not. Therefore, if you are contemplating it yourself, don't let anyone discourage you. Give it a try and I assure you, you will begin to feel healthy and youthful. Take it from me - paying attention to the foods you eat (and don't eat) is the best way to maintain good health, and a plant-based diet is a great way to begin.

If you are interested in learning about benefits of adopting a plant-based diet, or attaining fitness through healthier diet and exercise habits, please check out my blog at http://www.vegandietguy.com/

View the original article here

Cake Decorating Books For the Beginner

I have always enjoyed watching the cake decorating challenges on TLC, the talent these individuals have is amazing. I realized though that all of these contestants had to be a beginner cake decorator at one time or another. A few years ago I decided I too would like to learn how to decorate cakes, but since I live in a smaller city we did not have any classes nearby. I decided I would try to teach myself how to decorate a cake with the help of cake decorating books.

The key to buying a good cake decorating book if you are just beginning your new hobby is to find the right one. There are so many cake decorating books available that is can become overwhelming. I am going to try and make it a little less overwhelming for you. I have reviewed many cake decorating books, which I will discuss in further detail, and tell you which ones I liked the best, and why.

If you have looked at any cake decorating supplies in your local stores, you have most likely seen the Wilton products. The Wilton company is a large company which is located in Woodridge Illinois. They make all kinds of cake decorating tools and supplies, and they even publish books. My favorite books for learning the basics are the Wilton books, I liked these the most because they are very easy to understand even for the person that has never baked a cake before. The three books I am going to be telling you about are, Course I Discover Cake Decorating, Course II Flowers and Borders, and finally Course III Fondant and Tiered Cakes.

The book, Course I Discover Cake Decorating is an excellent book for the learning the basic techniques that you will need so that you can advance to the more advanced techniques. The course I book starts out by walking you through the steps of baking a cake that will be a good canvas for decorating, including how to make the cake bake flat, rather than having that round mound on the top. It also talks about what types of frosting to use for the different decorating aspects. This is a great book for anyone that wants to learn the basics.

The second book Course II Flowers and Borders, builds on the skills you learned from the Course I book. It focuses on the different types of flowers and borders you can make and what types of tools you will need to make these different flowers and borders. Like everything practice will be necessary, but you first need to know the techniques of making these decorations.

The third book Course III talks about using fondant and making tiered cakes, which are multi-level cakes, much like the cakes you have probably seen at weddings. This was my favorite book of the series, mainly because you can make some really smooth cakes by using fondant.

If you are someone that wants to learn the basics, but don't know where to start, I would highly recommend the Wilton cake decorating books, you will get a lot of helpful information but won't have to spend much money on them. I was even able to create a cake for my sister's wedding, by using the information I learned in these books.

[http://www.cakedecoratingbookstore.com/]

View the original article here

Cookbook and Food Magazine Addictions

Hi my name is Christine and I'm a cookbook-food magazine junkie. Can't collect enough, can't stop by any checkout stand or book store food section without picking one up, thumbing through it, reading the side-bars, looking at the photos, wondering when my next fix will kick in. I have a constant longing, craving and yearning for the next one with pretty pictures, will it ever end? I have a collection of about 200 books; food, wine, dessert, entertaining, beverage there are so many that they now serve as decorative adornments (dust collectors) throughout my home. And the magazines, I have finally succumbed to tearing out the photos or recipes I truly want and put them in my working binder and recycle the rest of the magazine to my hair salon (how Green of me! Not really I just cannot bring myself to throw away a $5 magazine that I bought for just one recipe!).

I'll admit in the beginning when the book was new I read it from cover to cover savoring every word, every photo and actually made some of the food porn that appealed to me the most. Speak to me in pictures don't give me a cookbook without photos because it will never work between us. I need to see the food; desire it, lust after it, make the recipe and then move on. It just gets old after going through it a few times, same old recipes, same old pictures, same old outcome. OK this is beginning to sound like an article for the Dating Examiner I digress; the hard cover book with the glossy photo for every recipe is the type of book that gets me. Gets me every single time. Think of it as the bad-boy, type-A personality book. The one you can't stay away from but the one you can't stay with either. It's the type of book that makes your knees buckle with its cosmetic beauty, makes you giggle with delight over its expansive and informative recipes with photos that take your breath away leaving you hungry for more.

OK this is a disease, the more you have the more you want, and for what? Let's do the math, 200 books x say (conservatively) 100 recipes in each book = 20,000 recipes. 20,000!!!!!! Holy Mackerel! (I hate math, it's so in your face). No I have never made, attempted to make or come close to making 20,000 recipes. That's insane, 20,000 recipes! I know it, I read it, I just wrote it, it's in black and white, and yet, the next pretty cover that catches my eye, I just may flirt with it but that's where it begins and ends. No first date, no innocent glass of wine to peruse with. Well maybe a cup of mocha-java-yahoo with lots of whipped cream in the coffee shop just to sit with the book for a bit...

My list of personal favorite cookbooks, entertaining books and beverage books run the gamut for a host of reasons. My all time favorite and personal best is The Junior League of Boca Raton's Savor the Moment, Entertaining without Reservations. Being a member of the Junior League of Boca Raton I worked on the committee that published this James Beard Award winning book; it's still so personal to this day after all these years later. I was a recipe developer, test cook, recipe sampler, photo design layout person, set-up/clean-up person but then again so were the 200 other extraordinary women who volunteered their time and expertise to what has become a legacy in Boca Raton as a magnificent work of art and brilliance. I sound jaded and biased, a little, but the truth is every recipe was tested 3-5 times and the photo shoots agonized over for hours. Labor of love? Yes. A collectible book everyone should have? Yes, because it is a great entertaining book.

The Williams-Sonoma books, any and all. They are professionally tried, tested and true. You cannot go wrong with any of their books and they have pictures for every recipe!

Just starting out? Betty Crocker. She's the one. Begin with Betty. The book is still the best introduction on basic and instructional culinary knowledge. Betty's got so many versions but whatever the latest is that's the one to give as a bridal shower gift, engagement gift or new apartment gift.

The Coastal Living Cookbook. For two reasons one because I am published in this book! And two if you're a seafood aficionado, live, work or play near the coast then you will appreciate this book and all it has to offer. The recipes are tested and true, the photos make you want to buy a home on the water and entertain and cook for everyone you know. It's a lifestyle, feel good type of book making you wish summer was a year-round season.

At Home with Carolyne Roehm. Just get this book for the pictures, you will learn so much about entertaining, setting tables, flower arranging and decorating just by looking.

Effortless Elegance with Colin Cowie. Exacting, Enchanting, Effortless. The recipes are delightful and delicious. The party tips and strategies, invaluable. My book is worn, tabbed, highlighted and used over and over again.

The Barefoot Contessa Cookbook. Gorgeous pictures with each recipe. Recipes are doable no matter your level of expertise or lack thereof. The recipes are timeless and delicious over and over appealing to myriad of food lovers and critics alike.

The Silver Palate Cookbook. The one and only exception to my rule of cookbooks must have photos or I kick you to the curb! This is gourmet. This is WOW! This is edgy. This is the most dynamic recipe book you will ever lay your hands on. Now with that said, this book is not for the faint of heart whimsical cook or spice lacking pantry. Pretty much you need to know your way around the kitchen, culinary terms and procedures if not, think going from the 1st grade to 9th and skipping everything in between, you won't know what hit you. If you're ready, the 25th Anniversary edition is on store shelves now.

101 Sangrias & Pitcher Drinks. Unless you have what rivals the W Hotel bar in your home you will need some outlet of escape to serve cocktails to your guests and this book has got it all; sweet, sour, fruity, minty, creamy, you get the point, now get the book.

Wine Wise. Brilliant, witty and comprehensive. Want to know more about wine? This is the book that will take you on travels to countries and trails of vineyards that you couldn't even imagine existed.

That's 10 listed books. Didn't I say I had 200? I hate math, it's so in your face.

Christine is a lifestyle entertaining specialist and freelance writer focusing on food, wine and events in South Florida, from Palm Beach to South Beach. As the creator and editor of the South Florida Food and Wine blog Christine's focus is to write and compile up-to-date information on all things food, wine and events in South Florida. To contact Christine visit South Florida Food and Wine at:
http://southfloridafoodandwineblog.blogspot.com/

View the original article here