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Biomarkers for Antioxidant Defense and Oxidative Damage: Principles and Practical Applications
by Giancarlo Aldini Kyung-Jin Yeum Etsuo Niki Robert M. RussellBiomarkers for Antioxidant Defense and Oxidative Damage: Principles and Practical Applications critically evaluates the basic concepts and methodologies of conventional biomarkers as well as current state-of-the-art assays for measuring antioxidant activity/oxidative stress and their practical applications. . Biomarkers for Antioxidant Defense and Oxidative Damage: Principles and Practical Applications will be of a great interest to scientists who are involved in basic research on oxidation, applied scientists evaluating the effects of nutraceuticals or pharmaceutical compounds on antioxidant activity/oxidative stress, and physicians who want to understand the degree of oxidative damage in patients with certain chronic diseases. Discovering sensitive and specific biomarkers for systemic oxidative damage is essential to understand the role of oxidative stress in human disease. Once these roles are clearly understood, we are able to identify novel drug and nutraceutical targets. This volume goes beyond conventional analytical methods of measuring overall antioxidant activity and provides insight to the discovery of biomarkers that reveal information on specific areas of oxidative stress. Contributed by an international list of experts, Biomarkers for Antioxidant Defense and Oxidative Damage: Principles and Practical Applications describes both conventional biomarkers and recent developments in this area. Special Features: Discusses conventional biomarkers as well as recent advances for measuring antioxidants and oxidative stress Biomarkers for lipid peroxidation: isoprostane, hydroxyloctadecaenoic acid, oxysterols, and reactive carbonyl species from lipid peroxidation Biomarkers for protein oxidation: carbonylation, tyrosine oxidation, ubiquitin-conjugation Biomarkers for DNA oxidative damage: comet assay, hydroxylated nucleotides, and exocylcic DNA adducts Recently developed biomarkers from cutting-edge technology
The 7 Wonders of Olive Oil: Stronger Bones, Cancer Prevention, Higher Brain Function, and Other Medical Miracles of the Green Nectar
by Alice Alech Cécile Le GalliardTwo olive oil enthusiasts explain the role of olive oil in the Mediterranean diet, olive oil’s exceptional nutritional value, and provide tips on cooking, buying, and storing the green nectar.
The Align Method: 5 Movement Principles for a Stronger Body, Sharper Mind, and Stress-Proof Life
by Aaron AlexanderCelebrity manual therapist and movement coach Aaron Alexander shows readers how posture and body alignment are powerful tools for building strength, achieving peak performance, reducing pain, and approaching the world with a new sense of confidence. Good posture is about more than standing up straight: It can change your mood, alleviate pain, rid your body of stressful tension, and may be the difference between getting that raise you've wanted and attracting your ideal mate, or not. But in order to reap all those benefits, the body must be properly integrated. Celebrity movement coach and manual therapist Aaron Alexander offers a revolutionary approach to body alignment to build strength, reduce pain, and put you on a direct path to peak performance that is both fun and accessible. The Align Method centers on five daily optimizations that can be easily integrated into any workout, mindfulness practice, or daily life activity: Floor SittingHangingHip-HingingWalkingNose Breathing A truly aligned life isn't limited to sweating in a gym or stretching in a yoga studio, and Alexander provides the fundamental principles to optimize your physical and mental process in any situation. Blending Eastern philosophy with Western mechanics, The Align Method brilliantly outlines the necessary tools to leverage the power of your own senses and body language to feel more flexible and confident, and details exactly how to reshape your environment for enhanced creativity and longevity. This is the quintessential user's manual to feeling better than you ever thought possible, and looking great while you're at it!
The Green Lunch Box: Recipes that are good for you and the planet
by Becky AlexanderThe Green Lunch Box is packed with delicious, healthy, plant-based lunches to help you save the planet in your lunch break.Making your own lunch just a few times a week saves money, packaging and precious time. Discover simple, short recipes for hot boxes, soups, salads, wraps and snacks that make the most of your everyday fresh and store cupboard ingredients. Learn to love your leftovers, master the art of batch cooking and discover ingenious sustainable ways to pack (and eat) your lunch.Features sixty beautifully illustrated recipes, including: Smashed beets and rainbow salad with hazelnut dukkha,Burrito box with charred sweetcorn, avocado, habanero peppers and lime salsa,Black lentil, almond and coconut dahl with crispy cumin cauliflower,Courgette, carrot, apple and lime slaw with toasted pumpkin seeds,Spicy parsnip soup with crispy harissa chickpeas,Peanut butter, lime, chilli and rocket bagel,Mushroom, white bean, miso and leek parcels
Jar Food: Recipes For On-the-go
by Dominique Elöise AlexanderTake wholesome food with you every day whatever you are doing. Whether it is having breakfast on the go or taking ten minutes for a breath of fresh air and a quick snack in the afternoon, Jar Food is full of simple, delicious recipes that you can make with minimal effort.
The 12 Days of Christmas
by Poppy Alexander'A real festive treat' JULES WAKE'Heart-melting and mouthwatering, this Christmas treat is as sweet and delicious as a marron glacé' VERONICA HENRY'Deliciously romantic' WOMAN'S OWN'All the joy of Christmas in one delicious, utterly mouth-watering package' JULIE CAPLIN'Romantic and uplifting' WOMAN & HOMEThe most magical time of the year...For the first time in ten years, Freya is back in the little village of Middlemass for Christmas. The streets might be twinkling with fairy lights, but after the recent loss of her mother, she's never felt less festive. Forced to sleep under the same roof as her handsome neighbour Finn, Freya realises she's going to need a distraction - fast! So she sets herself a challenge: to cook the '12 Days of Christmas'. Her delicious food soon brings the villagers together, and as each day passes, old friendships are renewed, memories stirred and there's even the flickering of romance... She was only meant to stay for the holidays, but could Middlemass - and Finn - steal her heart forever?***Praise for Poppy Alexander:'Friendship, community and a little bit of romance - what's not to love?' Mandy Baggot'Books, bats and romance...a perfect escape. I loved spending time with the characters of Middlemas.' Liz Fenwick'My first Poppy Alexander book but definitely not my last. What a lovely, engaging, perceptive story The Littlest Library is' Sue Moorcroft'Five of the biggest stars for The Littlest Library. I thoroughly enjoyed spending some time with Jess and her phone box full of books.' Catherine Miller'I loved everything about this book. It is filled with so much warmth, gentle humour and some very heart touching moments' Sue Fortin'A great festive read.' NetGalley Reviewer'This book was literally one of my favourite reads this year!' NetGalley Reviewer
52 Loaves: A Half-baked Adventure
by William AlexanderWilliam Alexander is determined to bake the perfect loaf of bread. He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat. An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread.
Ten Tomatoes that Changed the World
by William AlexanderNew York Times bestselling author William Alexander takes readers on a surprisingly twisty journey through the history of the beloved tomato in this fascinating and erudite microhistory. The tomato gets no respect. Never has. Stored in the dustbin of history for centuries, accused of being vile and poisonous, appropriated as wartime propaganda, subjected to being picked hard-green and gassed, even used as a projectile, the poor tomato is the Rodney Dangerfield of foods. Yet, the tomato is the most popular vegetable in America (and, in fact, the world). It holds a place in America's soul like no other vegetable, and few other foods. Each summer, tomato festivals crop up across the country; John Denver had a hit single titled "homegrown Tomatoes;" and the Heinz tomato ketchup bottle, instantly recognizable, is in the Smithsonian. Author William Alexander is on a mission to get tomatoes the respect they deserve. Supported by meticulous research but told in a lively, accessible voice, Ten Tomatoes that Changed the World will seamlessly weave travel, history, humor, and a little adventure (and misadventure) to follow the tomato's trail through history. A fascinating story complete with heroes, con artists, conquistadors and, no surprise, the Mafia, this book is a mouth-watering, informative, and entertaining guide to the good that has captured our hearts for generations.
Beyond the Great Wall: Recipes and Travels in the Other China
by Jeffrey Alford Naomi DuguidWINNER OF THE 2009 JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARDWINNER OF THE 2009 IACP BEST INTERNATIONAL COOKBOOK AWARDA bold and eye-opening new cookbook with magnificent photos and unforgettable stories.In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. In Beyond the Great Wall, the inimitable duo of Jeffrey Alford and Naomi Duguid—who first met as young travelers in Tibet—bring home the enticing flavors of this other China. For more than twenty-five years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends and taking lustrous photographs. Beyond the Great Wall shares the experience in a rich mosaic of recipes—from Central Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian hot pots—photos, and stories. A must-have for every food lover, and an inspiration for cooks and armchair travelers alike.
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
by Jeffrey Alford Naomi DuguidLuminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.
Nutrition and Obsessive-Compulsive Disorder: The Interplay
by Hanan Fahad Alharbi Senthilkumar Rajagopal M. Mohamed Essa Saravanan Ramachandran Geethalakshmi SundararamanThis reference book discusses the role of nutrition in obsessive-compulsive disorders (OCD). It covers the investigational therapies in OCD, use of animal models, and biomarkers for better diagnosis, monitoring, and possible therapeutic options with nutrients for patients with OCD. This book highlights the role of probiotics, amino acids, vitamins, micronutrients, and salts in the management of OCD. It includes such topics as applications of computational modeling and nano-biotechnology in OCD, the effects of environmental pollutants, and the regulation of antidepressants in OCD.KEY FEATURES Covers emerging therapeutic and nutritional approaches for the treatment and management of OCD Reviews the role of various micronutrients in OCD Discusses the prenatal genetic diagnosis and application of computational modelling in OCD Includes the nutritional and dietary roles in such neuropsychiatric disorders as depression and obsessive-compulsive disorder (OCD) Explores the application of nano-biotechnology in OCD This book is meant for researchers and professionals in the field of nutritional neuroscience and psychology
Reshaping Food Systems to improve Nutrition and Health in the Eastern Mediterranean Region: (pdf)
by Ayoub Al-Jawaldeh Alexa MeyerThis detailed and comprehensive study examines nutrition and health in the World Health Organization (WHO) Eastern Mediterranean Region, presenting the six game-changing food systems actions proposed by the WHO and the progress of their implementation in the region. The WHO Eastern Mediterranean Region is a particularly complex place to study: an area of economic contrasts with changing dietary patterns and stark differences between high levels of malnutrition and a prevalence of overweight and obesity. As a result, actions to improve the nutritional situation of the population are urgently sought. The strategies explored in this book offer a unique opportunity to change food systems all over the world, addressing aspects including sustainable food production, the impact of marketing and labelling on behaviour, and the effect of global events such as climate change, war and the COVID-19 pandemic. Reshaping Food Systems is an essential read at a time when malnutrition in all its forms, including undernourishment, micronutrient deficiencies and overweight and obesity, pose a serious threat to global health, and is of particular interest for policymakers working in nutrition and public health.
Work Fuel: The Productivity Ninja Guide to Nutrition (Productivity Ninja)
by Graham Allcott Colette HeneghanWe all know the benefits of healthy eating, but in practice, it’s often just not compatible with a busy, working lifestyle. Grabbing food on the go between meetings, before you rush to the gym, after catching up with friends – there’s just not enough time to be fussy – what you eat often takes a backseat. But what if that didn’t have to be the case? What if what you were eating actually gave you more time; boosting your productivity, increasing your focus, and ensuring that you didn’t fall victim to that daily 3pm energy slump? Productivity and nutrition experts Graham Allcott and Colette Heneghan present a new way to think about what you eat: the Productivity Ninja way. A new book in the bestselling Productivity Ninja series, Work Fuel shows you how eating well can and should fit into your lifestyle, however busy it is. From surviving conferences and work trips to how to best put together your food shopping list, Work Fuel provides you with an investment plan, promising to improve your performance, focus and energy by changing the way that you eat.
Raise The Bar: How to Push Beyond Your Limits and Build a Stronger Future You
by Ben AlldisIn Raise The Bar one of Peloton's first UK based instructors, Ben Alldis, tackles mindset, motivation and fitness, and shows you the power of unlocking potential, taking control of your life, and discovering and developing your talents.Growing up, Ben was an accomplished athlete who was always looking for an opportunity to run, ride, kick a ball or compete. After graduating from university, he went on to work for a prestigious private equity firm in London, but after a pivotal year of battling skin cancer and losing one of his family members to illness, he decided to take the jump and follow his dream of helping others through health and fitness.Raise The Bar is a narrative motivational book - with practical take homes too - that focuses on lessons and advice about drive, setbacks, defying expectations, support systems and challenging accepted behaviours, all told through stories and insight from Ben, who understands what it takes to set and achieve personal goals and who motivates others daily to do the same.Using the principles behind maintaining a healthy mind and body, Ben wants to show you how to live beyond your limits right now and lay a positive foundation for your future self.
Pipers Farm The Sustainable Meat Cookbook: Recipes & Wisdom for Considered Carnivores
by Abby Allen Rachel Lovell'Without preaching, this argues for eating meat in a better way, sustainably, ethically, intelligently and with an understanding of farming' - Diana Henry, The Daily TelegraphThis book is a celebration of proper meat. Meat as it was before it got messed with. Before animals became a unit of production, but were reared to produce excellent food, and were willingly given an equally excellent life.It explores the connection between nature and farming and the result is a mixture of hands-in-the-earth wisdom and balanced seasonal recipes. Meat is revered and stretched as far as we can make it go by respecting the animal and using every part, cheek to lard, tendon to tail.The recipes are not just meat and two veg, but provide cooking that is devised for the way we live today. Think a modernised version of warming farmhouse food, to suit the weather and our homes. Fast, fresh, surprising dishes for midweek, and slow-cooking or theatre pieces shared with friends for weekends and holidays.Far from countering the vegan spike, this is the definition of fair, honest, sustainable food. This is meat done right.
30 Years at Ballymaloe: A Celebration Of The World-renowned Cooking School With Over 100 New Recipes (Irish Cookery)
by Darina AllenWhen Ballymaloe's doors opened to students in 1983 there were 15 courses available. Now there are over 100, reflected in the recipes collected here, including curing meat, making gluten-free meals and sushi as well as learning forgotten skills like producing butter and cheese and beekeeping. The book chronicles how the school has been at the forefront of cooking and food trends since its inception, from Darina's championing of the Slow Food movement and her highlighting the importance of using local, seasonal and fresh produce to installing a wood-burning oven and expanding its gardens so students can learn the importance of eating less meat and more veg and preserving heirloom varieties of produce. A fascinating insight into Ballymaloe, this is also a history of food over the past thirty years, from a time when Darina couldn't get anything other than pre-packaged, grated Parmesan cheese to one where a local producer makes his own mozzarella.
Ballymaloe Cookery Course: Revised Edition
by Darina AllenDarina Allen has won many awards such as the World Gourmand Cookbook Award 2018, the Andre Simon Food Book Award, the Award for Outstanding Contribution to the Irish Culinary Sector by Euro-Toques, the UK Guild of Food Writers Lifetime Achievement Award and the 2018 Guaranteed Irish Food Hero Award.'At last, a truly user-friendly cookery manual...Lovely recipes and plenty of help for the new cook.' Observer Food Monthly'It's a modern day Mrs Beeton.' Independent on SundayBallymaloe is one of the world's best cookery schools and Darina Allen, its co-founder and main teacher, is in a league of her own. Every student who has gone through her school has begged her to write down her recipes and thoughts, tips and shortcuts, and here they are in this definitive teaching book, which has everything to inform and inspire you to become adventurous in the kitchen. Ballymaloe Cookery Course explains 1,175 recipes, 370 variations and more than 100 basic skills, from making pastry to the art of carving, from preserving lemons to making delicious home-made pasta, from culturing creamy yogurt to butterflying a leg of lamb: the simple instructions given by one of the world's great cookery teachers will inspire you to prepare and enjoy the art of fresh produce and fine food.
Forgotten Skills of Cooking: The Time-honoured Ways Are The Best-over 700 Recipes Show You Why
by Darina AllenWinner of the Andre Simon Food Book Award 2009.Darina Allen has won many awards such as the World Gourmand Cookbook Award 2018, the Award for Outstanding Contribution to the Irish Culinary Sector by Euro-Toques, the UK Guild of Food Writers Lifetime Achievement Award and the 2018 Guaranteed Irish Food Hero Award.'There's not much this gourmet grande dame doesn't know.' Observer Food MonthlyIn this sizeable hardback, Darina Allen reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as Dairy, Fish, Bread and Preserving, and forgotten processes such as smoking mackerel, curing bacon and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your home-made produce to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes and even eating food from the wild. The Vegetables and Herbs chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in the garden. With over 700 recipes, this is the definitive modern guide to traditional cookery skills.
Grow, Cook, Nourish: How To Produce Your Own Vegetables, Fruit, Herbs, Nuts, And Flowers, With 300 Recipes
by Darina AllenWinner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook 2017Growing your own food is exciting but, when it comes to knowing how to make the most of your produce, it can be daunting. In Grow, Cook, Nourish, bestselling author Darina Allen draws on more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits. Each entry includes explanations of different varieties, practical information on cultivation, growing and maintenance, plus instructions for the best ways to cook produce as well as preserve and utilise a glut. With more than 500 recipes, including dishes for every ingredient, Darina shows how to use your harvest to its full potential. Vegetables range from annual crops such as chicory, radishes and kohlrabi to perennials like asparagus and spinach. Fruits cover apples, currants and peaches as well as the more unusual and interesting myrtle berries, loquats and medlars. Plus a comprehensive list of herbs, edible flowers and foraged foods such as samphire, wild garlic and blackberries.
How to Cook: The 100 Essential Recipes Everyone Should Know
by Darina Allen'Darina Allen is Ireland's Delia Smith and Mary Berry rolled into one' - The Times'She is without doubt one of the most important people working in the food world today' - Skye GyngellWe all know cooking from scratch is healthier for our waistlines and our wallets, but pressed for time and inspiration, most of us turn to the same meals again and again. In this accessible and streamlined cookery primer, Darina Allen, of Ireland's world-renowned Ballymaloe Cookery School, shows how simple it is to rustle up delicious and nutritious meals using 25 of the most popular staple ingredients, from eggs and potatoes to tomatoes, rice and pasta.With advice on shopping well, wasting less and the essential equipment every kitchen needs, Darina shares her lifetime of experience to show you how to cook good food time and time again.
Irish Traditional Cooking: Over 300 Recipes From Ireland's Heritage
by Darina AllenIreland's rich culinary heritage is brought to life in this new edition of Darina's bestselling Irish Traditional Cooking. With 300 traditional dishes, including 100 new recipes, this is the most comprehensive and entertaining tome on the subject. Each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next. Darina's fascination with Ireland's culinary heritage is illustrated with chapters on Broths & Soups, Fish, Game, Vegetables and Cakes & Biscuits. She uses the finest of Ireland's natural produce to give us recipes such as Sea Spinach Soup, Potted Ballycotton Shrimps with Melba Toast and Rhubarb Fool.
One Pot Feeds All: 100 new recipes from roasting tin dinners to one-pan desserts
by Darina Allen'Ireland's answer to Delia and Nigella' Sunday Telegraph Stella magazineCooking using just a single pot is liberating, satisfyingly efficient and relatively inexpensive. There's less juggling of different elements, no complicated techniques, little space required and less washing up to do. What's not to like? You can cook in one pot for one person or one hundred - all you have to do is scale up or down ingredients - perfect for solo cooks, families and anyone wanting to rustle up a feast for friends.Including 100 dishes to be cooked in a pot, tray or pan comprising lighter meals, such as soups, baked eggs and frittatas or hearty dishes like stews, tagines and curries, plus about 10 desserts. Chapters are divided into Eggs, Poultry, Meat, Fish, Vegetables, Rice, Grains & Pasta and Sweet Things with an international mix of dishes, including Mexican Fried Eggs, Thai Chicken & Noodle Soup, Moroccan Lamb Tagine, Spanakopita, Chettinad Tomato Rice and Coffee Crema Catalana.So let 'gourmet grande dame' (Nigel Slater) Darina Allen show you how to make her trademark tasty, tried and trusted recipes - in just one pot.
Simply Delicious the Classic Collection: 100 timeless, tried & tested recipes (Simply Delicious Ser.)
by Darina Allen'Ireland's answer to Delia and Nigella' Sunday Telegraph Stella magazine'Our first lady of food' Irish Independent'There's not much this gourmet grande dame doesn't know' Nigel SlaterNearly 30 years on from the original Simply Delicious book and TV series, Darina Allen brings together 100 of her timeless, tried and trusted recipes. Divided into:Soups & Starters - Winter Leek & Potato Soup, Smoked Trout with Cucumber Salad & Horseradish Sauce and Ballymaloe Chicken Liver Pate Meat - Ballymaloe Irish Stew, Dingle Pie and Steak with Bearnaise Sauce & ChipsPoultry - Farmhouse Chicken and Roast Duck with Apple Sauce & CabbageFish - Ballycotton Fish Pie, Three-minute Fish and Cod with Leeks & Buttered CrumbsVegetarian - Macaroni Cheese, Mushroom Risotto and Potato, Carrot & Cauliflower CurrySalads - Roast Red Pepper, Lentil & Goat's Cheese Salad, A Warm Winter Salad with Duck Liver's & Hazelnut Oil Dressing and Red & Yellow Tomato Salad with Mint or BasilPuddings - Ballymaloe Vanilla Ice Cream, Country Rhubarb Cake, Caramel Mousse with Praline
Healthy Gluten-free Eating
by Darina Allen Rosema Kearney Rosemary KearneyExcluding foods such as wheat, rye and barley need not lead to a boring and restrictive diet. Healthy Gluten-Free Eating contains over 100 completely gluten-free recipes that have been created to tempt your tastebuds whilst managing the symptoms of coeliac disease. Why not try Apple and Hazelnut Muesli for breakfast, Vietnamese Rice Paper Rolls with Shrimps and Fresh Herbs for lunch or an Italian Beef Stew for supper? Foods that were previously off-limits are now back on the menu with tempting gluten-free recipes for breads, pizzas, cakes and puddings. Renowned chef Darina Allen has worked with Rosemary Kearney who is a coeliac herself, to prove that gluten-free eating is manageable can be enjoyable for you, your family and friends.
Shape Up with Gabby Allen: Fast food + dynamic workouts - transform your body in 4 weeks
by Gabby AllenARE YOU READY TO SHAPE UP FOR SUMMER?Join Gabby through May on her instagram as she works out and cooks from the book.This digital edition includes exclusive video content with Gabby showing you how to do all the basic exercises to make sure you get the most out of every workout. **The video content can only be viewed on devices that support media playback.**You know personal trainer Gabby from Love Island, Big Brother and instagram, you've worked out with her bestselling Shape Up app - now get to know ALL her diet and fitness secrets. And transform your body with Gabby ready for your summer adventures... -Learn what to eat every day-Work out to get visible results fast-Find out how to keep your social life without falling off the fitness wagon!!Cook from Gabby's favourite low-calorie, tasty recipes for breakfast, lunch, dinner and snacks to stay full and energised. Recipes are easy to make, use normal ingredients and can be chucked together so you can always eat well no matter how busy you are.You're going to work hard for 4 weeks but it will be worth it. Afterwards, you'll have the knowledge to stay fit and lean for life. You can do Gabby's quick HIIT workouts at home or on holiday, fitting them around your daily routine. They are tailored to all fitness levels and require no special equipment. Find your body confidence with Gabby.