Podcasts about recipe book

In this episode of The Midlife Makeover Show, Wendy chats with certified functional diagnostic nutrition practitioner Lori Balue, who helps women over 50 reclaim their health, energy, and confidence. Lori shares her inspiring story of losing 100 pounds, reversing disease risk, and thriving through menopause—not by dieting, but by fueling her body with the right nutrition, minerals, and mindset. From low-carb living to adrenal and thyroid support, Lori reveals how midlife women can calm the chaos of menopause, drop stubborn weight, and reignite their second act with food freedom and vitality.   What You'll Learn in This Episode: How low-carb eating can be freeing—not restrictive Why focusing on minerals, hydration, and digestion is key to weight loss The connection between menopause, adrenal health, and thyroid balance How to reduce inflammation and increase energy at midlife Lori's story of losing 100 pounds and keeping it off Why food sensitivities may be at the root of your fatigue and cravings  

http://www.mofpodcast.com/http://www.pbnfamily.comhttps://www.facebook.com/matteroffactspodcast/https://www.facebook.com/groups/mofpodcastgroup/https://rumble.com/user/Mofpodcastwww.youtube.com/user/philrabhttps://www.instagram.com/mofpodcasthttps://twitter.com/themofpodcasthttps://www.cypresssurvivalist.org/Support the showMerch at: https://southerngalscrafts.myshopify.com/Shop at Amazon: http://amzn.to/2ora9riPatreon: https://www.patreon.com/mofpodcastPurchase American Insurgent by Phil Rabalais: https://amzn.to/2FvSLMLShop at MantisX: http://www.mantisx.com/ref?id=173*The views and opinions of guests do not reflect the opinions of Phil Rabalais, Andrew Bobo, Nic Emricson, or the Matter of Facts Podcast*Phil and Nic take a detour from conspiracy theories and gear to talk about Prepper recipes. What sorts of things should we be thinking about to feed out families without power, with limited cooking options, without refrigeration? How do we convert that stash of raw ingredients we keep recommending into something other than MRE's and freeze dried meals?Matter of Facts is now live-streaming our podcast on our YouTube channel, Facebook page, and Rumble at 7:30 PM Central on Thursdays . See the links above, join in the live chat, and see the faces behind the voices. Intro and Outro Music by Phil Rabalais All rights reserved, no commercial or non-commercial use without permission of creator prepper, prep, preparedness, prepared, emergency, survival, survive, self defense, 2nd amendment, 2a, gun rights, constitution, individual rights, train like you fight, firearms training, medical training, matter of facts podcast, mof podcast, reloading, handloading, ammo, ammunition, bullets, magazines, ar-15, ak-47, cz 75, cz, cz scorpion, bugout, bugout bag, get home bag, military, tactical Get Prepared with Our Incredible Sponsors! Survival Bags, kits, gear www.limatangosurvival.comEMP Proof Shipping Containers www.fardaycontainers.comThe Prepper's Medical Handbook Build Your Medical Cache – Welcome PBN FamilyPack Fresh USA www.packfreshusa.comSupport PBN with a Donation https://bit.ly/3SICxEq

http://www.mofpodcast.com/http://www.pbnfamily.comhttps://www.facebook.com/matteroffactspodcast/https://www.facebook.com/groups/mofpodcastgroup/https://rumble.com/user/Mofpodcastwww.youtube.com/user/philrabhttps://www.instagram.com/mofpodcasthttps://twitter.com/themofpodcasthttps://www.cypresssurvivalist.org/Support the showMerch at: https://southerngalscrafts.myshopify.com/Shop at Amazon: http://amzn.to/2ora9riPatreon: https://www.patreon.com/mofpodcastPurchase American Insurgent by Phil Rabalais: https://amzn.to/2FvSLMLShop at MantisX: http://www.mantisx.com/ref?id=173*The views and opinions of guests do not reflect the opinions of Phil Rabalais, Andrew Bobo, Nic Emricson, or the Matter of Facts Podcast*Phil and Nic take a detour from conspiracy theories and gear to talk about Prepper recipes. What sorts of things should we be thinking about to feed out families without power, with limited cooking options, without refrigeration? How do we convert that stash of raw ingredients we keep recommending into something other than MRE's and freeze dried meals?Matter of Facts is now live-streaming our podcast on our YouTube channel, Facebook page, and Rumble at 7:30 PM Central on Thursdays . See the links above, join in the live chat, and see the faces behind the voices. Intro and Outro Music by Phil Rabalais All rights reserved, no commercial or non-commercial use without permission of creator prepper, prep, preparedness, prepared, emergency, survival, survive, self defense, 2nd amendment, 2a, gun rights, constitution, individual rights, train like you fight, firearms training, medical training, matter of facts podcast, mof podcast, reloading, handloading, ammo, ammunition, bullets, magazines, ar-15, ak-47, cz 75, cz, cz scorpion, bugout, bugout bag, get home bag, military, tactical 

Welcome to Whispering From the Rowan Tree, where mysteries meet gentle wisdom, and stories soothe the soul.In tonight's tale, The Missing Recipe Book, a beloved cook's handwritten recipes vanish just before the church fête. Whispers spread, rivalries ignite, and suspicion brews in every teacup. When Nell Rowan follows the clues — with tarot guidance and quiet intuition, she uncovers not just who took the book, but the longing behind the theft.The lesson in this story: belonging is not earned through competition or perfection, but through sharing what we have, stains, flaws, and all. Recipes, like memories, live best when passed hand to hand, carrying love forward.This episode blends cozy mystery, English folklore, village secrets, and tarot reflection, ending with a calming guided meditation, a gentle reminder that what you bring is enough, and you already belong.Why Listeners Love The Rowan Files: • Cozy English village mysteries • Gentle narration and slow storytelling for relaxation • Folklore, tarot, and everyday magic woven into each tale • Healing reflections and life lessons to carry with you

We meet Swiss artist Sandra Knecht to talk about food as art, speak with writer Anastasia Miari about her new book, ‘Mediterranea’, and journey to Versailles to explore the Perfumer’s Garden by Maison Francis Kurkdjian.See omnystudio.com/listener for privacy information.

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In this episode of Reawakening Beauty, your host Shawna Patruno welcomes special guest Rebecca, a seasoned skin therapist from Dermalogica, to bust common beauty myths and share expert skincare tips. Learn about effective lifting and firming treatments, the importance of collagen, proper skincare routines for changing seasons, and the truth about pore size. Rebecca dispels misinformation from social media and advises on how to build a minimalist, yet effective skincare regimen. Tune in to get all the insights you need for a radiant skin glow-up! 00:00 Welcome to Reawakening Beauty 00:10 Meet Rebecca: Skincare Enthusiast 00:44 Diving into Beauty Myths 00:56Rebecca's Skincare Journey  02:09 Effective Lifting and Firming Treatments 02:19 The Truth About Microneedling 03:21 Eye Area Care Tips 04:05 Navigating Skincare Information Online 05:33 Starting Your Skincare Routine 06:15 The Importance of Double Cleansing 06:49 Managing Overcomplicated Skincare Routines 08:04 Repairing a Compromised Skin Barrier 08:52 Seasonal Skincare Tips 12:04 Collagen Supplements: What You Need to Know 15:03 Pore Size Myths and Tips 17:21 Final Thoughts and Recommendations   Host: Shawna Patruno Website: https://reawakeningbeauty.ca Facebook:   / shawna.patruno   Instagram:   / reawakeningbeauty   Instagram:   / shawnapatruno   Modelling Portfolio: https://www.modelmanagement.com/model...  Recipe Book: https://reawakeningbeauty.ca/reawakening-beauty-vegan-gluten-free-healthy-glow-recipes/ Guest: Rebecca Instagram:   / skinbybecca.v  

"Sour Cherries and Sunflowers" is a recipe book by Sydney-based cook and author Anastasia Zolotarev. In an interview with SBS Russian, Anastasia shared the story of her book and her family recipes from Ukraine and Belarus. - В издательстве Penguin вышла книга рецептов "Sour Cheers and Sunflowers" автора Анастасии Золотаревой из Сиднея. Настя приходила в гости в студию к SBS Russian и поделилась исторей создания своей книги с рецептами из Украины и Беларуси.

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I sit down with Tim and Renee—better known as Simply the ⁨@reneeandtim⁩ . These two have thru-hiked the Pacific Crest Trail (PCT) and Continental Divide Trail (CDT), set a Fastest Known Time (FKT), and built a massive online audience with their content on backpacking, ultrarunning, and dehydrated trail meals.Follow the Thru Hikers on the internetInstagram: https://www.instagram.com/thruhikers/TikTok: https://www.tiktok.com/@thruhikers?Website: https://thruhikers.co/We talk about their full-time careers in plant genetics and engineering to outdoor influencers, the pressure of going viral on TikTok, and what it's like filming content while hiking thousands of miles. Renee shares the story behind her self-supported Oregon FKT and how spreadsheets, heatwaves, and stubborn fire seasons played a role.Check out The Barkley Bonus Episodes: https://open.spotify.com/playlist/5KrLfLJn9Joy6PwwX3uEFR?si=cb96d5bf10ca48f3Support our sponsors Janji.com, Garagegrowngear.com and Csinstant.coffeePlus, we dive into:-The realities of turning hiking into a career-Dehydrated food experiments gone wrong (bibimbap, we're looking at you)Trail name origins ("Blue Man" and "Sausage")-How to prep for your first long-distance hike (spoiler: you don't need to be an expert)-Their book combining backpacking recipes and advice-And why trail running has become their go-to between big hikesThis episode is perfect for aspiring thru-hikers, FKT nerds, trail chefs, and anyone wondering how to turn a love of the outdoors into a lifestyle.Chapters00:00 Adventuring with an Audience03:06 Balancing Careers and Adventures05:59 The Journey to FKTs09:00 The Transition to Ultra Running11:56 Navigating Social Media Growth15:04 The Process of Writing a Book34:51 The Journey of Publishing a Book36:44 Wildlife Encounters and Adventure Stories41:05 The Art of Dehydrating Food for Hiking50:29 Preparing for a Thru-Hike Adventure55:40 Trail Names and Their StoriesSubscribe to Substack: http://freeoutside.substack.comKeywordsThruhiking, Ultra Running, FKT, Adventure, Social Media, Content Creation, Hiking, Outdoor Activities, Balancing Work and Adventure, Recipe Book, hiking, adventure, wildlife encounters, thru-hiking, book publishing, dehydrating food, trail names, outdoor stories, FKT, hiking tips

Crohn's & Colitis Diet Information & Recipe Book Hosted on Acast. See acast.com/privacy for more information.

In this episode, we're diving into the incredible health benefits of pumpkin, a fall superfood packed with nutrients that can support heart health, boost immunity, improve eye health, and keep your skin glowing. We'll explore why pumpkin deserves a spot in your kitchen year-round, from its rich supply of powerful antioxidants to its versatile uses in both sweet and savory recipes. Plus, you'll get a sneak peek at our free mini recipe book filled with delicious pumpkin ideas to try at home! In this episode, you will learn about: 1. The health benefits of pumpkin's antioxidants and how they help prevent heart disease, cancer, and support eye health. 2. Creative ways to use pumpkin in everyday meals—beyond the classic pie. 3. Easy, nutritious pumpkin recipes to try, perfect for fall and beyond! Download your own free mini recipe book. Connect with us: Website Instagram

Join Yasi and Steven as they welcome strength & conditioning coach Ash Wang onto the show. They discuss Ash's career journey through classical violin training, studying neuroscience, making Soulcycle playlists, building a strength and nutrition coaching business, writing her recipe book, and following her intuition all along the way.For Ash's book "Alimentary: A Nutrition and Recipe Companion For the Athlete", go to https://www.ashwang.fit/shopFor Ash's website, go to https://www.ashwang.fitInstagram: @ash_lucy_wangBio: Ash Wang comes with 7 years of professional experience in the health industry, alongside an educational background in Neuroscience and classical violin.She started her professional journey with in-person training and group fitness in the high-octane NYC market and has since transitioned her business to being solely-based online, removing geographical barriers. Ash coaches individuals from all walks of life, improving nutritional habits and training performance.Ash's fitness journey began in dingy college gyms, not knowing the difference between a barbell and a dumbbell, experimenting with different styles of strength-training and dabbling in “powerbuilding” for years. At 25, she landed on the sport of Olympic Weightlifting and has fallen in love with the obsessive, technically complex, and thrilling nature of the sport — She has not looked back since.Outside of the gym, Ash is an avid consumer of scientific research literature, spending too much time (and money) at her local coffee shop delving into various topics of interest including, but not limited to, gerontology, food politics, and food history. In her spare time, she loves writing and creating art.She published her first Nutritional Coaching Guide & Recipe Book, and the hardbound edition comes out January 2025.

The Author Theresa Fochtman is from Cheney a small farming community near Spokane in Washington State in the USA. For most of her life she has had to face challenging medical issues many of those circumvent around her diagnosis of Gastroparesis. What is Gastroparesis also known as delayed gastric emptying or gastric stasis?  It's a […] The post The Journey: A recipe book for those who have gastrointestinal issues by Theresa Fochtman appeared first on WebTalkRadio.net.

In this enticing new cookbook, Dr Clare Bailey shows you how to create fabulous bakes, sweet treats and desserts with recipes that are low in sugar, high in protein yet irresistibly delicious!From family favourites such as brownies, cheesecakes and crumbles to healthy cupcakes and bite-size muffins, The Fast 800 Treats Recipe Book brings you sweet treats and savoury snacks that won't send your blood sugars soaring. Featuring 80 indulgent recipes that make use of healthy and natural ingredients, plus top tips on ingredient swaps and how to weave these recipes into your Fast 800 Programme, this book is full of snacks and treats for every occasion.In this episode Gregory Dobbs chats to Dr Clare Bailey about the fundamentals of the Fast 800 Keto diet, why snacks can still be part of a healthy diet, how to reset the sweet palate, and the many tasty and healthy substitutes that are available to use in place of processed ingredients to create delicious treats the whole family can enjoy.

In this enticing new cookbook, Dr Clare Bailey shows you how to create fabulous bakes, sweet treats and desserts with recipes that are low in sugar, high in protein yet irresistibly delicious! From family favourites such as brownies, cheesecakes and crumbles to healthy cupcakes and bite-size muffins, The Fast 800 Treats Recipe Book brings you sweet treats and savoury snacks that won't send your blood sugars soaring. Featuring 80 indulgent recipes that make use of healthy and natural ingredients, plus top tips on ingredient swaps and how to weave these recipes into your Fast 800 Programme, this book is full of snacks and treats for every occasion. In this episode Gregory Dobbs chats to Dr Clare Bailey about the fundamentals of the Fast 800 Keto diet, why snacks can still be part of a healthy diet, how to reset the sweet palate, and the many tasty and healthy substitutes that are available to use in place of processed ingredients to create delicious treats the whole family can enjoy.

This recipe for Penuche is from the little recipe book that came with my brand new General Electric “all purpose mixer.” The mixer came with the little use and care book that said “File this book for future reference.” I did that, as the mixer was a wedding gift in 1966. It was used for many years before it had to be replaced. Penuche 1/4 cup butter or margarine 3/4 cup heavy cream 2 cups packed light brown sugar 3 cups granulated sugar 2 tsp. vanilla 1 1/2 cups walnuts or pecans, coarsely chopped 1. Melt better in 3 qt....Article Link

A review of a Rhubarb Upsidedown Cake recipe, thoughts on banjos, groundhogs, gardens and Lime Pie. Donna reviews Kismet, a new recipe book... and we explore edible wild spring greens.

Recipe Book & Calorie Counting Guide https://www.fit40coaching.com/free-resources If you are trying to get your fitness & nutrition back on track asap, you're in luck. There are a few ways I can help you. 1. THE FIT40 FAMILY FACEBOOK GROUP I provide tons of free tips and resources every single week in my private Facebook group specifically for Moms 40+. To check them out you can visit the link below: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.facebook.com/groups/fit40family/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 2. 1:1 ONLINE COACHING This is the best way I know how to help you reach your specific goals. I guide you step by step on your journey towards looking and feeling your best without hours in the gym or meal prepping. If you would like to learn more about what it entails and pricing options, you can submit a coaching application by visiting: ⁠⁠⁠⁠⁠⁠⁠https://www.fit40coaching.com/

This week Nicola and Di chat with clinical nutritionist, author and TV presenter Sarah Di Lorenzo. Sarah has a wonderfully holistic approach, and has spent her life helping rejuvenate the health of Australians of all ages. She's the author of 4 best-selling cookbooks, including The 10:10 Plan and The 10:10 Recipe Book. Sarah is also known for her work on Channel 7's Sunrise, where she's been the resident clinical nutritionist for years. She's also a proud mum of 3 daughters.  In this conversation Sarah shares why she doesn't like the diet and weight-loss industry, and why health is about so much more than food and weight. She talks about the importance of self-care and finding the things that you love so you can take care of yourself really well.  Sarah gives some great tips on how to eat in a healthy way that nourishes you, how to get the balance right when it comes to alcohol as well as how to get back to sleep in the middle of the night when you wake up and your mind's racing.  We also hear Sarah's professional opinion about Ozempic, and why she's personally worried about this prescription medication that's become a real trend in the weight loss industry.  You'll want to stay tuned until the end to hear why Sarah loves aging and what she's looking for when it comes to dating in her 50s.  We loved having Sarah's energetic and bubbly energy with us in the studio and we hope you'll feel as inspired as we did when we chatted with her.  Follow Sarah Di Lorenzo on IG here Follow 10:10 SDL on IG here Buy Sarah Di Lorenzo's Cookbooks here Sarah Di Lorenzo 10:10 Plan Sarah Di Lorenzo 10:10 Simple Recipe BookSarah Di Lorenzo The Gut Repair Plan Follow Nicola and Di on IG hereSee omnystudio.com/listener for privacy information.

In this week's episode we talk to German pro gravel rider, Carolin Schiff, about:Her epic Unbound 2023 winHow she got into the gravel scene from triathlon, road cycling & cyclo-crossHow she fuels for racesWhat's up next for 2024!German bike shop owner Carolin Schiff exploded on the US gravel scene in 2023 when she won the Unbound. But she was no stranger to the bike. With a background in triathlon, road biking and cyclo-cross, Carolin enjoyed a successful career in Europe on the road, but it was in 2023 that she joined the Canyon gravel team, and started the season with a massive win at the UCI Gravel World Series in Spain, followed by taking the top spot at the Traka 200, and then taking 2nd at the UCI Gravel World Series. Then she came to the States with a win at Gravel Locos in Texas before heading to Unbound. As the season starts for 2024, Carolin looks forward to taking on several races in Europe and the States, and defending her title at Unbound Gravel.Please note that this podcast is created strictly for educational purposes and should never be used for medical diagnosis and treatment.***Mentioned:Get 10% off any Meal Plan, Mini Course or Recipe Book at Nutritional-Revolution.com with code NEWPOD10, including our most popular 1 Week Real Food, Real Quick Meal Plan : https://nutritional-revolution.com/product/1-week-real-food-real-quick-meal-plan/Racing soon? Book a free 15 minute call to see how we can help.Connect w/ Carolin:IG: @carolinschiffHeaded to Bremen, Germany? Visit Carolin's bike shop, Riha Bikes: https://rihabikes.de/AUTSAID Podcast with Carolin Schiff & Paul Voß (German language): https://podcasts.apple.com/us/podcast/autsaid-gravel-podcast/id1650996294Products Mentioned:Maurten Gels (Caffeinated and Non): Available on The FeedMaurten Drink Mix (Carolin uses the 320): Available on The FeedPowerBar Recovery Max: https://amzn.to/4ciJTXIMORE NR New customers save 10% off all products on our website with the code NEWPOD10 If you would like to work with our practitioners, click here: https://nutritional-revolution.com/work-with-us/ Save 20% on all supplements at our trusted online source: https://us.fullscript.com/welcome/kchannell Join Nutritional Revolution's The Feed Club to get $20 off right away with an additional $20 Feed credit drop every 90 days.: https://thefeed.com/teams/nutritional-revolution Interested in blood testing? Use code NUTRITIONALREVOLUTION at InsideTracker for 20% off any test: store.insidetracker.com/nutritionalrevolution If you're interested in sponsoring Nutritional Revolution Podcast, shoot us an email at nutritionalrev@gmail.com.

I swore to myself that I would never create a cookbook, because if you're a regular to this podcast then you would know that I think telling people what to eat in order to lose weight can be counterproductive or  ineffective. However (surprise!) I do have a cookbook coming and in this episode I want to share with you the journey of how I did eventually warm up to the idea, why I chose to go about particular details a certain way and what awesome things are going to be included in it! Tune in to hear more about:• I never thought of myself as a good cook, but knew I was good at decreasing calories and sharing tips.• Why I stopped including how many calories are in each serving for recipes. • My recipes aren't low calorie for everyone, but they are helpful to a lot of people.• It's not just about calorie swaps. Make swaps that make sense for you!• Other fun sections I'm going to be including in my cookbook.The cookbook is officially out today! You can get yourself a copy that you can easily access online here!  So keep trying, keep tracking, don't be intimidated and don't give up. You've totally got this!Looking for help on your weight loss journey? I've created a couple of resources for you:• The first one is my free guide ‘Getting Started for the Last Time',  which you can find here:  https://charlotte-skanes.mykajabi.com/getstarted• The second is my brand new weight loss workbook Disruptor, which you can find anywhere in the world through Amazon by searching “Disruptor Charlotte Skanes”.• My cookbook Disruptor, designed to help with your weight loss!WebsiteInstagramFacebook

fWotD Episode 2401: Florence Petty Welcome to featured Wiki of the Day where we read the summary of the featured Wikipedia article every day.The featured article for Friday, 1 December 2023 is Florence Petty.Florence Petty (1 December 1870 – 18 November 1948) was a Scottish social worker, cookery writer and broadcaster. During the 1900s, in the socially deprived area of Somers Town, north London, Petty undertook social work for the St Pancras School for Mothers, commonly known as The Mothers' and Babies' Welcome. She ran cookery demonstrations for working-class women to get them in the habit of cooking inexpensive and nutritious foods. Much of the instruction was done in the women's homes, to demonstrate how to use their own limited equipment and utensils. Because she taught the women firstly how to make suet puddings—plain, sweet and meat—her students nicknamed her "The Pudding Lady". In addition to her cookery lessons, she became a qualified sanitary inspector.Petty wrote on cookery, publishing works aimed at those also involved in social work, including a cookery book—The Pudding Lady's Recipe Book, with Practical Hints (1917)—and pamphlet aimed at the public. Both the pamphlet and book contain practical information on how to make and use a haybox as a method of cooking, where heated food is placed in an insulated box to continue to cook, away from a heat source. Petty worked as a lecturer and cookery demonstrator for the National Food Reform Association, travelling round Britain to show cost-efficient and nutritious ways to cook despite the rising food prices and food shortages brought on by the First World War. She was a broadcaster on food and budgeting in the late 1920s and early 1930s, on the 2LO radio station for the BBC, as part of the "Household Talk" series of programmes aimed at housewives. From 1914 until the mid-1940s she toured Britain giving lecture-demonstrations on economical ingredients and cost-effective cooking methods. Petty continued to work until her death in 1948 at the age of 77. Although no newspapers carried an obituary of her, historians consider her to be a pioneer of social work innovations, introducing a new approach to teaching domestic management. Her approach to teaching the use of nutritious but cheap food was a precursor to the method adopted by the Ministry of Food during the Second World War.This recording reflects the Wikipedia text as of 00:31 UTC on Friday, 1 December 2023.For the full current version of the article, see Florence Petty on Wikipedia.This podcast uses content from Wikipedia under the Creative Commons Attribution-ShareAlike License.Visit our archives at wikioftheday.com and subscribe to stay updated on new episodes.Follow us on Mastodon at @wikioftheday@masto.ai.Also check out Curmudgeon's Corner, a current events podcast.Until next time, I'm Olivia Neural.

My guest today is Tara WigleyTara spent a decade working in publishing–before going to cookery school in Ireland. Where she spent 3 months with her twin toddlers and her dog. She has developed, tested, and writen recipes for Ottolenghi's weekly column in the Guardian magazine and monthly New York Times's columns, as well as for his cookbooks. She is the co-author of the award-winning Falastin, - in-house writer of Team Ottolenghi, Yotam's co-author on eight of the biggest food books, including the million-seller, Ottolenghi Simple.. and mother of teen twins and a tween.Her hilarious and often biting ditties on Instagram have won her a new audience which is interested more in her own voice; How to Butter Toast is a recipe book without recipes, a rhyming route through the how-tos of cooking which is both reassuring and entertaining. Hosted on Acast. See acast.com/privacy for more information.

Join us for an engaging chat with Richard Garcia of Remington Hospitality as we unearth the fascinating narrative of their innovative company project – a recipe book. But this is no ordinary recipe book; it is a window into the culinary treasures of their hotels. The second part of our conversation dives into the transformative power of this project within the Remington Hospitality team. Listen to how this book became a catalyst for uncovering hidden talents and boosting collective morale. Discover how it not only elevated their internal perceptions but also amplified their brand voice in the hospitality industry. As we conclude, we take a moment to reflect on the ripple effect of this unique endeavor and plans for the future. A must-listen for anyone seeking creative approaches to strengthen team spirit and organizational culture.What did you think about this episode? Join the Hospitality Daily community on LinkedIn and share your thoughts. If you care about hospitality, check out the Masters of Moments podcast where Jake Wurzak interviews top leaders in hospitality. His conversations with Bashar Wali and Matt Marquis are a great place to start, but also check out his solo episodes such as how he underwrites investment deals and a deep dive into GP fees you know about. Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Welcome to this week's Shackbaggerly podcast. Katie Johnson delves into steam puddings with Justine from The Pudding Shop in Upton upon Severn in Worcestershire. BBCs Great British Bake Off contestant Urvashi Roe, from series two, joins Katie and reveals more stories from inside the iconic tent. Urvashi also talks about her new book Biting Biting. Episode 9 will be available from 9am (UK time) Friday 30 June. --- Send in a voice message: https://podcasters.spotify.com/pod/show/katie-johnson73/message

Adolescente, Géraldine Martens s'est vite passionnée pour la photographie (qu'elle a découvert grâce à son père) et la pâtisserie. Alors, sans avoir pourtant prémédité cela, c'est un peu naturellement qu'elle est devenue Photographe Culinaire. Ce qu'elle a tout de suite aimé ? Se mettre dans la peau d'une petite souris qui explore les grandes cuisines. Aujourd'hui, elle travaille avec de nombreux·euses chef·fes dont elle immortalise les créations. Alors avec Géraldine, j'avais envie de comprendre cet art si singulier qui parvient à nous mettre l'eau à la bouche en une image. Comprendre comment elle travaille au quotidien, ce qui l'inspire elle, comment elle retranscrit les univers des chef·fes en photo et  les ingrédients d'une photographie gourmande et pleine d'émotions. Alors au menu de cet épisode :

Making a change around alcohol (or sugar or exercise) takes motivation. We get inspired or fed up and we feel highly motivated to make a change. For some of us, our alcohol-free journey started from a place of desperation which equaled motivation. You may have heard the saying “sick and tired of being sick and tired”, or “when the pain of remaining the same is greater than the pain of change, we change”. But, while motivation gets us started, it isn't enough. Motivation comes and goes.. We can all think of examples, personal or with others, that illustrate this phenomenon: the empty gyms on January 15th; the diet we will start on Monday; the half-finished closet clean out. Motivation is key to getting started but the real change agent is momentum. Momentum is what keeps us in action. And, the beautiful part about momentum is that energy creates energy. So, being in momentum = more momentum. Let's think about our AF journey: we start out motivated, either from a place of pain or a place of possibility. We take a step forward (read a quit-lit book, hire a coach, join a support program) and we are in momentum. We no longer have to rely on motivation because we are already moving forward. Motivation will come and go but momentum is always available. I never expect my clients to stay continually motivated as they go through this transformation, instead we work together to create routines, habits and thoughts that support momentum. This is key to creating lasting change. If you have been frustrated by your inability to get started, stay motivated and create change, here's what you need to know about motivation and momentum: Motivation is a feeling; momentum is an action. Motivation answers the WHY; momentum is the HOW. Motivation is fleeting; momentum is always available. Motivation helps us get started - use it!  Momentum helps us continue the thing we started - use it!   Full SHOW NOTES Here Get your Recipe Book (scroll to the bottom of the show notes to grab your copy)  HERE

OK does anyone else feel like the older we get, the faster the year flies by?! What the heck. If you're looking for a little end-of-the-year review inspiration, we're rounding up some of our highs and lows of 2022 with a recap/superlatives episode! This was such a fun way to look back on all that's happened throughout the year and do a sort of audio journal of what we loved, best experiences, standout memories, learning moments & wayyyy more. Follow Susannah: @susiebhutch / susiebco.com Follow Audrey: @audskelton / audreyjoann.com Audrey's fav book: Mad Honey (runner ups: The Vanishing Half and Cribsheet) Susannah's fav book: ACOTAR series (runner up: A Woman is No Man) Audrey's favorite beauty product: Saie Slip Tint (runner up: Sensible Organic Belly Balm) Susannah's favorite beauty product: Kosas Concealer (runner up: Dae Monsoon Mask) Audrey's best item purchased: Toddler tower for kitchen (runner up: art prints from Laci Fowler & Brittany Smith Studio) Susannah's best item purchased: Custom coffee art print Audrey's fav recipe: Ambitious Kitchen cinnamon rolls (sweet) + The Defined Dish bolognese (savory) Susannah's fav recipe: Preppy Kitchen s'mores cookies (sweet) + TDD cajun chicken soup from The Comfortable Kitchen (savory)

I don't know everything, but I do know these 7 life lessons that I have learned this past year will help people change the way they live their lives for the better. This is a must listen to episode before 2022 ends to start your new year with an unstoppable mindset. To order the Taco About It Tuesday Digital 2022 Recipe Book, click here. To snag the healthy and delicious taco recipe of the week, click HERE.To get more information on my 2023 health challenge and programs for nutrition, fitness and mindset, click here.To get more information about my becoming a coach mentorship, click here.To schedule a free call to learn more about my mindset coaching services, email me at cittadino.kayla@gmail.comFollow me on Instagram and Facebook!

If you feel like you are trying to keep your head above water right and are merely in survival mode, listen to this episode to regain your footing and protect your peace. To order the Taco About It Tuesday Digital 2022 Recipe Book, click here. To snag the healthy and delicious taco recipe of the week, click HERE.To get more information on my health programs for nutrition, fitness and mindset, click here.To get more information about my becoming a coach mentorship, click here.To schedule a free call to learn more about my mindset coaching services, email me at cittadino.kayla@gmail.comFollow me on Instagram and Facebook!

You are NOT broken nor do you need to be fixed... but what if it is time to make some changes? In this week's episode I continue the real talk from last week on how to know when it is time to consider making changes, how to do it in the most realistic way, and the top piece of advice that could alter everything. To order the Taco About It Tuesday Digital 2022 Recipe Book, click here. To snag the healthy and delicious taco recipe of the week, click HERE.To get more information on my health programs for nutrition, fitness and mindset, click here.To get more information about my becoming a coach mentorship, click here.To schedule a free call to learn more about my mindset coaching services, email me at cittadino.kayla@gmail.comFollow me on Instagram and Facebook!

DNA stores information. Ellen and the team at Aanika Biosciences are using a unique technique to label food with barcodes programmed into DNA fragments housed in spores that are sprayed on produce. Ellen also shares her love for biotech, science communication and why she started community biotech labs. Grow Everything brings to life the bioeconomy when hosts Karl Schmieder and Erum Azeez Khan share stories from the field and interview leaders and influencers in the space.  Life is a powerful force and it can be engineered. What are we creating? Learn more at www.messaginglab.com/groweverything Topics: synthetic biology, entrepreneurship, policy, community, education, biotech, life sciences, bioeconomy, biomanufacturing In this episode you will learn: 00:01:45 Will 'no Code' Biology Revolutionize the Field of Biology? 00:04:11 Tracking and Tracing Through Supply Chains: Applying Biology to Revolutionize the Process 00:05:35 Unlocking the Secrets Of DNA: Exploring the Potential of Using DNA As a Storage Device 00:06:06 Unlocking the Secrets Of DNA: Exploring the Possibilities of Epigenetics to Correct 00:06:17 Modern Science Unlocks the Secrets Of DNA: Unlocking the Recipe Book for Proteins 00:06:47 Scientists Unlock New Possibilities for Storing Data In DNA 00:08:37 Spy Uses DNA-encoded Fingerprints to Send Secret Messages to The Moon 00:09:39 Craig Venter Pioneers New Way of Signing Artwork with Synthetic DNA 00:10:07 Scientist Encodes Name and Fineman Quote in DNA Barcode for Rapid Information 00:14:01 Revolutionary Technique for Tracing Produce Contamination to Its Origin 00:14:31 Finding Needles in A Haystack: Uncovering Short Strands of DNA 00:15:25 Engineering Inert DNA Barcodes: Ensuring Safety and Security of Short DNA Sequences 00:15:55 One-way Trip: Scientists Create Non-living Product Through Sporulation Process 00:18:04 Biotech Company Achieves Success with Help from Leafy Greens Industry 00:18:30 Uncovering the Invisible: Exploring the Conceptual and Physical Nature Of DNA 00:19:01 Unlocking the Mystery of Global Location Numbers: A New Way to Trace the Origin of Products 00:22:11 Engineering Barcodes into Bacteria: A Revolutionary Breakthrough in DNA Technology 00:22:34 New Spore Solution Offers More Durable Option for Leafy Greens and Produce Industry Episode Links: LinkedIn Aanika Biosciences Biotech without Borders Call or Text the Grow Everything Hotline:  +1 804-505-5553 Have a question or comment? Message us here: Instagram / TikTok / Twitter / LinkedIn / Youtube / GrowEverything website Email: groweverything@messaginglab.com Support here: Patreon Topics: bioeconomy, biomanufacturing, Biotechnology, synthetic biology, entrepreneurship, community, education, biotech, life sciences, insurance, farming, agriculture, produce, barcodes Music by: Nihilore Production by: Amplafy Media --- Send in a voice message: https://podcasters.spotify.com/pod/show/messaginglab/message

Find someone in your life who is as passionate about preserving and advancing the quality of your favorite hobbies as Newdigate Prizeman was about saving poetry from the slaughter of poet conformists! Poetry almost died in 1872, but Newdigate shows us what pitfalls true poetry should never profane. 0:00 - intro 2:24 - Dramatic Reading of Inspired Singer's Recipe Book 20:48 - A (not so) brief discussion Every Man His Own Poet: or, The Inspired Singer's Recipe Book by Newdigate Prizeman (1872) https://www.gutenberg.org/cache/epub/24083/pg24083-images.html#RECIPES This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Credit to https://www.FesliyanStudios.com for the background music. Credit to https://www.soundjay.com/ for the sound effects Podcast Photo P/C: https://www.pexels.com/@luan-oosthuizen-823430/collections/

Max Reeder is a clairsentient healer that teaches Qigong and self-mastery. He works with people to help them overcome health hurdles when doctors and therapists can't help. After getting out of the military in 2014, he experienced a wide variety of health problems the he healed through meditation practices over the last several years. In this episode we discuss: How Max healed himself from a variety of diseases and heal issues after leaving the military What is clairsentient healing and how it works What Qigong does for the body and how you can practice it yourself How Max is able to cultivate telekinesis And much more Where you can find Max: maxwellreeder.com Tik tok - https://www.tiktok.com/@themaxreeder?_t=8WhhOeN7Ast&_r=1 Facebook - https://www.facebook.com/maxwellreeder Where you can work with me or find more holistic health information: Book your free health consultation - https://link.coachmatixmail.com/widget/appointment/rachelsmith/healthconsultation Join my free private facebook group - https://www.facebook.com/groups/950824619100723 Grab your Recipe Book to start healing today with food - https://www.naturalhealthrising.net/recipe-book --- Support this podcast: https://anchor.fm/rachel-smith11/support

The team at Pic's Peanut Butter have released a cook book and whether you're just a peanut butter on toast type of person, or a spoonful from the jar person, this book is set to expand your peanut butter repertoire. The book also tells founder Pic Picot's journey to creating his famous peanut butter brand and how the company has progressed over those years.  Pic Picot himself explained everything the brand has accomplished so far and highlighted some of the more unusual recipes featured in the book. LISTEN ABOVESee omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Greg is on his own today, discussing the recent incident at a Jasper's restaurant in Largo, MD and women in the rap game; but he's not without a special guest. Chef Lance dropped in and he's discussing his new e-cookbook; The Immunity Boost Recipe Book. LINK to 50% off The Immunity Book Recipe Book - Go to recipes for the seasonal changes https://fierce-maker-6849.ck.page/products/the-immunity-boost-recipe-book?promo=IBOOST50 00:00 Intro 00:33 Welcome 04:50 Women in the Rap Game 08:30 Rappers Social Media Beefing vs Being on Songs 12:10 Is Jasper’s Wrong for Staying Open after a Patron Died? 19:59 Introducing Chef Lance 23:00 The Immunity Boost Recipe Book 52:20 Conclusion

This week we are talking about the 'BTS lyrics inside' book and also the 'BTS recipe book'. These books are compiled from BTS's history of times they cooked something and a selection of ten songs from their discography for a deep dive into their lyrics. All of this with the goal of teaching Korean and giving more insight into BTS.Thanks for listening!Follow us on Twitter (https://twitter.com/btsepiphanypod)Support the show

What do pirates, Al Capone, and getting your name and trademark have to do with Sleeman's beer? Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not so secret techniques that took famous businesses from mom and pop to major brands. Stephen Semple is a marketing consultant, story collector, and storyteller. I'm Stephen's sidekick and business partner, Dave Young. Before we get into today's episode, a word from our sponsor, which is, well, it's us, but we're highlighting ads we've written and produced for our clients, so here's one of those. [Travis Crawford Ad] Dave Young: Welcome back to the Empire Builders Podcast. Dave Young here with you alongside Stephen Semple. Today, Stephen, as we head into year two of the podcast, you told me the topic, and I have never heard... I'm assuming we're back to Canada products. Stephen Semple: We're back to Canada, yes. Dave Young: This is Sleeman's Beer. I don't know anything about it. I don't love the name. I hope I love the story because the beer sounds like a product that maybe Bart Simpson would order it at the bar when he goes in: "Give me a bottle of Sleeman's." Stephen Semple: After you hear this story, you're going to be begging me to bring a case of this beer down for you. Dave Young: Well, I expect you to. Stephen Semple: Maybe we're talking about beer today because living in Canada in the summertime, and I'm here on the lake, the other night, I was sitting out and just enjoying one of those beautiful evenings in Canada. You know what I was drinking? I was drinking a bottle of Sleeman's Cream Ale, which is actually one of my favorite beers, and I've loved it for a long time. I said, "You know what? I need to tell the story of this beer because it's an awesome, awesome story." That's kind of where it all started was that inspiration. It was originally started in 1834 by John Sleeman. Dave Young: Holy cow, that's a while back. Stephen Semple: 99 years later, in 1933, it was shut down, and then opened again by the great-great-grandson, the fifth-generation brewer, John Sleeman, in 1988, 55 years after being shut down. Dave Young: Wow. Stephen Semple: In 2006, 18 years after reopening, it was sold to Sapporo for $400 million, and today is the third-largest brewery in Canada. So it's really quite a journey. Dave Young: That's amazing. Stephen Semple: The Sleeman family name was originally Slyman. Dave Young: Slyman? Stephen Semple: In the 1600s- Dave Young: Yeah, that's better Stephen Semple: You're going to love this. In the 1600s, the Slyman family were pirates running illegal ventures out of England. Dave Young: Of course they were. Stephen Semple: Of course they were. Dave Young: Why wouldn't they be? Stephen Semple: This is documented. They were privateers. They were pirates. By the middle of the 1800s, they decide to go legit and invest in something they really liked, beer! Dave Young: Why not? Stephen Semple: Because what pirate doesn't like beer? So they started a brewery and a string of pubs in England. At that time they changed the name from Slyman to Sleeman because they wanted to get away from their pirate past. Dave Young: That whole pirate background thing. Stephen Semple: That whole pirate background. Dave Young: You wouldn't want people to think that you were the same family. Stephen Semple: Exactly, as who pillaged them the year before. Dave Young: Just change the vowel. Stephen Semple: In 1834, John Sleeman moves to Canada. He arrives in St. Catharine's from Cornwall, England, and he starts a brewery called Stamford Springs. He operated this brewery for 20 years quite successfully. But this was the time of the Industrial Revolution, and due to industrialization, the water in the St. Catherine's area became heavily contaminated,

Katherine is hafu; half Japanese, half English but in the experience of eating her body “forgot its cultural confusion”. Meshi explores the meals of Katherine's childhood through Japan's twenty-four sekki (seasons) untangling the threads of meaning, memory and ritual woven through every delicious mouthful. And… From hand-written recipes passed down through generations, to cook books that take us inside other cultures, or sell us dreams of travel, the recipe book is an enduring artefact of our culture. Foodie and former bookseller Kate Jordan Moore takes us through the many shapes food literature can take. Guests:  Katherine Tamiko Arguile, author of Meshi; A personal history of Japanese food published by Affirm Press Kate Jordan Moore, former bookseller and history researcher   Our Random Reader - Clara Music composed by Quentin Grant    SOCIAL MEDIA HANDLES Instagram: @katherinetamikoarguile @affirmpress Facebook: @katherinetamikoarguile @affirm pressSee omnystudio.com/listener for privacy information.

Katherine is hafu; half Japanese, half English but in the experience of eating her body “forgot its cultural confusion”. Meshi explores the meals of Katherine's childhood through Japan's twenty-four sekki (seasons) untangling the threads of meaning, memory and ritual woven through every delicious mouthful. And… From hand-written recipes passed down through generations, to cook books that take us inside other cultures, or sell us dreams of travel, the recipe book is an enduring artefact of our culture. Foodie and former bookseller Kate Jordan Moore takes us through the many shapes food literature can take. Guests:  Katherine Tamiko Arguile, author of Meshi; A personal history of Japanese food published by Affirm Press Kate Jordan Moore, former bookseller and history researcher   Our Random Reader - Clara Music composed by Quentin Grant    SOCIAL MEDIA HANDLES Instagram: @katherinetamikoarguile @affirmpress Facebook: @katherinetamikoarguile @affirm pressSee omnystudio.com/listener for privacy information.

Christie Korth MS, CHHC, AADP, AHHA, HHPChristie Korth is a Crohn's/Lyme disease survivor, award-winning author (The IBD Healing Plan and Recipe Book, Hunter House 2012; Ben Franklin Award 2013), certified health coach, and holistic nutritionist who found her way to health and wellness after nearly succumbing to a severe case of Crohn's disease. Korth is also board certified in Functional Neurology which she incorporates with nutrition; practicing multi subspecialties, including IBD, IBS, Infectious Disease, Neurobehavioral Disorders on the Spectrum (Autism and ADHD) andanything nutrition-related. She also specializes in working with kiddos who are picky eaters or problem feeders. After harnessing the power of nutrition and gaining her health back, Korth went on to be the CEO, founder, and director of Happy & Healthy Wellness Counseling, Inc based just outside of NYC. She studied at the Institute for Integrative Nutrition, Columbia University, and the Clayton College of Natural Health and is a certified holistic health practitioner with the American Association of Drugless Practitioners, The American Holistic Health Association, and The National Association of Nutrition Professionals. Korth is a Certified Health Counselor through Columbia University's Teacher's College. Christie is also certified as a Group Facilitator from Adelphi University. Christie is the Corporate Nutritionist for Brain Balance Achievement Centers, where she designs the nutrition protocol for franchises across the country and works with children on the spectrum. Christie is a nutrition expert for Dr. Oz's Sharecare.com and frequently contributes nutrition articles to Long Island Parent Magazine as well as other publications.  In 2013, after surviving a terminal diagnosis of Lyme Meningitis, Christietraveled the United States looking for answers. Since then, she has also specialized in Infectious disease and has spent extensive time studyingLyme and AIDS and curative/supportive methods for nutrition intervention. Her 5th publication; Cataclysmic Proportions of Lyme Disease and How to Fix It is due out in late 2022. Korth conducts lectures on Lyme and Crohn's all across the country.Order Christie's Bookhttps://amzn.to/3bdB6LESupport the show

Amazon sellers obsess about how to get their own ecommerce site. There are excellent reasons why you'd want your own DTC (direct to consumer site) Amazon IS a nightmare at times. With Amazon Account Suspension, listing suspension and intellectual property violations all significant risks, it's a wise move for risk diversification. And with Amazon ads costs going up all the time, it seems like it might even make financial sense. However. once you're off Amazon you're confronted with another challenge: How on earth do I get quality traffic to my site? And how do I get enough of it to make a real business? So many Amazon sellers have a Shopify or woocommerce site that does almost nothing. Others pay so much for traffic in paid ads that they can't make a profit. Most serious DTC owners know that SEO has to be the backbone of traffic. But how do we actually go about SEO in a way that works? Today we talk with Farzad Rashidi of Respona on exactly how to get that precious Google organic traffic in a way that's doable for busy entrepreneurs. What You'll Learn Find out what's the buzz all about with Respona The backstory of Farzad and how marketing paved way with Respona The value of Paid Ads Understanding the ins and out of Cold Out Reach Maximizing value with Cold Outreach Freebies Get your free "Recipe Book" for Outreach Traffic Tactics at www.amazingfba.com/backlink Your free demo with Farzad himself at https://respona.com  

Amazon sellers obsess about how to get their own ecommerce site. There are excellent reasons why you'd want your own DTC (direct to consumer site) Amazon IS a nightmare at times. With Amazon Account Suspension, listing suspension and intellectual property violations all significant risks, it's a wise move for risk diversification. And with Amazon ads costs going up all the time, it seems like it might even make financial sense. However. once you're off Amazon you're confronted with another challenge: How on earth do I get quality traffic to my site? And how do I get enough of it to make a real business? So many Amazon sellers have a Shopify or woocommerce site that does almost nothing. Others pay so much for traffic in paid ads that they can't make a profit. Most serious DTC owners know that SEO has to be the backbone of traffic. But how do we actually go about SEO in a way that works? Today we talk with Farzad Rashidi of Respona on exactly how to get that precious Google organic traffic in a way that's doable for busy entrepreneurs. What You'll Learn Find out what's the buzz all about with Respona The backstory of Farzad and how marketing paved way with Respona The value of Paid Ads Understanding the ins and out of Cold Out Reach Maximizing value with Cold Outreach Freebies Get your free "Recipe Book" for Outreach Traffic Tactics at www.amazingfba.com/backlink Your free demo with Farzad himself at https://respona.com  

On this episode of Big Blend Radio's 2nd Friday "Food, Wine & Travel Show," travel writer, tour guide, and author Amy Bizzarri chats about her new book "Iconic Hollywood: Dishes, Drinks & Desserts." Los Angeles is a city where film mingles with food. From healthful salads to sweet treats inspired by California's agricultural bounty, the innovative fare mirrors the rise from a sleepy, western outpost to celluloid dream, where food has always played an award-winning role. Special thanks to the International Food, Wine & Travel Writers Association (IFWTWA) - https://www.ifwtwa.org/ 

We can't go through life looking for the exact recipe of everything we are looking to create and we sure as hell shouldn't be shooting for perfection.

Let's bake history! In this episode, we feature historical recipes from family culinary manuscripts dating to the mid-19th century. Join us as we try cream cakes, blackberry cordial, pickle lily, and tomato catsup. We share our experiences testing these recipes, explore the history behind them, and discuss how culinary manuscripts can offer insights into the tastes and foodways of specific households in North Carolina. Transcripts of these recipes— along with a few suggestions to simplify or modernize them—and links to the full culinary manuscripts are available on our blog.     Culinary Manuscripts Available on North Carolina Digital Collections   Polk Recipe Book One, 1866. Lucy Williams Polk Papers. Private Collections. State Archives of North Carolina. Call number PC.75. Polk Recipe Book Two, 1858. Lucy Williams Polk Papers. Private Collections. State Archives of North Carolina. Call number PC.75. Dodd Recipe Book, 1859. Lillian E. Dodd Collection. Private Collections. State Archives of North Carolina. Call number PC.150. Lewis's Recipe Book, 1830. M. Lewis Recipe Book. Private Collections. State Archives of North Carolina. PC.1177.   Transcripts Cream cakes from the Polk Recipe Book Two, 1858. Lucy Williams Polk Papers. Private Collections. State Archives of North Carolina. Call no. PC.75.   To Make Cream Cake A quart of cream; four eggs sifted flour sufficient for a thick batter; a small teaspoonful of pearlash,* a spoonful of salt; beat four eggs very light and stir them by degrees (a little at a time) into a quart of cream & gradually enough of sifted flour to make a thick batter put in the salt; dissolve the pearlash in as much vinegar as will cover it and stir it in the mixture. Bake it in muffin rings send them up hot split them open & butter them. Sour cream is better than sweet. The pearlash will remove the acidity & the batter will be improved in lightness.   *Baking soda serves as a modern substitute for pearl ash. Catsup from the Polk Recipe Book Two, 1858. Lucy Williams Polk Papers. Private Collections. State Archives of North Carolina. Call no. PC.75. A Recipe for Making Catsup Take one Gallon of Skinned Tomatoes 4 table spoonsfull of Salt 2 do* of Black pepper, a Half do of Allspice 3 pods of Read pepper 3 tablespoonsfull of Mustard ground very fine & Simmer'd slowly in sharp vinegar for 3 Or 4 hours in a puter basin, & then bottle it close,  those who like garlick after the simmering is over and the ingredients cool you may add 2 tablespoonfuls of the juice.   *Do (or ditto) refers to the unit of measure used with the previous ingredient.   Adaptations: Bell pepper may be substituted for the “read pepper” for a milder flavor. Minced garlic can be substituted for garlic juice.   Pickle lily from the Dodd Recipe Book, 1859. Lillian E. Dodd Collection. Private Collections. State Archives of North Carolina. Call no. PC.150.   To Make Pickle Lily Scald some vinegar and season with Salt, pepper, cloves, mace and allspice and When highly seasoned and Cold, pour into Jar. Drop into this vinegar as they ripen. Small Cucumbers tender radish pods Young beans and very small onions. Cork close.   Adaptation: Use equal parts vinegar and water for a more balanced pickle.   Blackberry cordial from the Polk Recipe Book Two, 1858. Lucy Williams Polk Papers. Private Collections. State Archives of North Carolina. Call no. PC.75.   Blackberry Cordial Gather your Blackberries & mash them up then strain them through a sifter & put all the pulp & seed out. Then to every quart put 1 pound of Brown sugar stew it well together when dun take three measures of syrup to 1 of Brandy then bottle it. Put any kind of spice you like allspice is generally used   Adaptation: For a clearer, less muddled cordial, simmer the blackberries and your desired spices for roughly 30 minutes to release the juices, then dissolve the sugar into the mixture and strain.  

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What you eat could cause or prevent chronic inflammation Chronic inflammation is a significant health risk and can wreak havoc on your body, contributing to several major diseases. Those who experience chronic illness understand the importance of reducing inflammation. With the Instant Pot Anti-Inflammatory Cookbook, preventing and reducing inflammation doesn't have to be a challenge. Did you know that your diet could be one of the leading causes of chronic inflammation? Particularly if it is one that includes highly processed foods full of sugar or the wrong kinds of fats. Eat this not that Eating a variety of whole foods that are known to reduce chronic inflammation while at the same time, avoiding inflammatory foods can make a significant difference in your health. The Instant Pot® can be used to create anti-inflammatory meals that are quick, easy, and, most importantly, delicious! With 175 recipes and photographs throughout, this book is perfect for anyone wanting to put their Instant Pot® to good use. In addition, it is ideal for anyone following an anti-inflammatory diet. When healthy and convenient collide Maryea's recipes are developed to be incredibly healthy and using the instant pot, they're also convenient. I have had my instant pot since July 2016 and I still use it on a weekly basis. Having a cookbook full of healthy recipes to try has contributed to it's use! Newbies and experts alike will appreciate how this easy-to-follow cookbook brings you step-by-step instructions with simple recipes anyone can follow. The I Love My Instant Pot Anti-Inflammatory Diet Recipe Book shows you how to make whole-food dishes from breakfast to dinner and from snacks to dessert. Discover how easy it is to follow an anti-inflammatory diet using everyone's favorite cooking appliance. Instant Pot Anti-Inflammatory Cookbook makes creating healthy recipes in your Instant Pot more accessible than ever! Delicious Recipes that help tame inflammation Some of my favorite tasty recipes from this cookbook are: Asian Chopped Kale Salad (my favorite - pictured above) Lemony Salmon and Asparagus Broccoli Sesame Bites Sweet potato hummus Raspberry Steel Cut Oatmeal Bars Coconut Curry Sweet Potato Soup (big fan of this one) Orange Ginger Salmon Vegan Asian Noodle Bowls If you are a big fan of cookbooks, i.e. cookbook addiction, you will enjoy the Tasty Bite Cookbook Club - it's completely online. To baby step your way to better health, opt to receive future posts from this site delivered to your inbox, so you won't miss a thing. Show Notes and Questions We Discuss We hear people talking about inflammation frequently. What is it exactly? Is all inflammation bad or is there some good inflammation that happens in the body? What are some of the benefits of following an anti-inflammatory diet? Is this just for people with chronic illness, or can everyone benefit from avoiding inflammatory foods? Tell us about foods that increase inflammation. What about foods to fight inflammation? Why an instant pot? What's so great about using one? Why would someone with a chronic illness benefit from using an instant pot? You included some desserts in your Instant Pot Anti-Inflammatory Cookbook, what are you using to sweeten these? Read more about the I Love My Instant Pot Anti-Inflammatory Recipes. Meet the author Maryea Flaherty is the blogger behind Happy Healthy Mama, a healthy lifestyle blog that inspires others to live their healthiest life. She's been blogging since 2010 and her work has been featured on Self, BuzzFeed, Greatist, Foodgawker, Tastespotting, Finding Vegan, and in Low Sugar Living magazine. Share this post to Pinterest