Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet.
In Living Cuisine, celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regim...
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Square One Authors. Joanne Abrams earned her BA in English from the CW Post Campus of Long Island University. As an editor for over twenty ...
Musical Influence... When Alyson Roblero’s son Cooper was 15 months old, the Evansville mother noticed some unusual behaviors: The toddler paced, stared at the ...
The Great Agricultural Challenge: ‘Gandhi of Natural Farming’ challenges ‘Foster Father of India’s Green Revolution’ by Bharat Mansata
Independent news, arts, events and information for Asheville and Western North Carolina.
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Learn how to do just about everything at eHow. Find expert advice along with How To videos and articles, including instructions on how to make, cook, grow, or do ...
Health Magazine, Vitamins, Supplements and Nutrition ... TWO APPROACHES TO FOOD. Fast Food, Good Food. By Andrew Weil, MD. LITTLE, BROWN (), 294 ...
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Michio Kushi is considered one of the fathers of the macrobiotic philosophy to life. This is a valuable book because it includes much information about the rationale ...
Download link for Living Cuisine: The Art of Spirit of Raw Foods (Avery Health Guides) by Renee Loux Underkoffler :