Food newsletters often contain recipes that you can try.  If you love cooking, you will surely enjoy receiving weekly recipes from your favorite food and chef blogs.  You can try out different recipes, flavors and tastes.  Of course, you still need to choose your recipes well.  After all, you still have your health to think about.  For instance, there are foods that burn fats.  There are other foods that promote the buildup of fatty tissues in the body.

You need to make sure that you choose your recipes and ingredients well.  The effects of food on your health should be a major factor to consider when choosing your food newsletters’ ingredients and recipes.  So, what should you look for?

First of all, look for recipes using ingredients that are rich in vitamin C.  Your body needs Vitamin C because this vitamin dilutes fat fast.  By eating foods that are packed with this vitamin, your body will be able to efficiently break down fat quickly and flush it out from your system.  There are many food newsletters that offer instructions on how to prepare dishes that are rich in vitamin C.

Secondly, you need to look for recipes that require the use of ingredients rich in fiber.  This is really great if you want to lose weight.  Foods rich in fiber can trick your stomach into feeling faster, so you reduce the amount of food you eat because you already feel full.

Opt for vegetables in your diet because these are rich in fiber.  The outer skin of some vegetables and fruits can help you burn fats.  There are certain vegetables, like cucumber, celery and beet root, that offer negative calorie effect in the body, such that, you tend to burn energy as you digest them. You might want to look into food newsletters that offer recipes for these kinds of vegetables.

Although it can be tempting to try out different dairy recipes, you should consider your health.  To indulge every now and then, of course, is acceptable.  It is hard not to give in to cravings, but make sure that you still opt for healthy choices.  Opt for low fat dairy products when cooking or baking.  There are many food newsletters that offer tips and recipes on this.  All you have to do is find them and be creative!

Filed under: Chef Newsletter

Recipe creators to compete for $1 million in April 2010

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MINNEAPOLIS APRIL 7, 2010 /PRNewswire/ — The 100 original recipes competing in the 44th Pillsbury Bake-Off® Contest are available online now at bakeoff.com. Make and taste the new appetizer, breakfast, dessert and dinner recipes to find your favorite and follow the competition online to see if contest judges pick your top recipe as the million-dollar winner.

The recipe creators?amateur cooks from across the country?will prepare their recipes in the contest finals on April 12, 2010, in Orlando. Working in secrecy behind closed doors, a panel of food experts will taste the recipes prepared by the finalists and select the million-dollar winner.

“These 100 recipes offer such a wide range of tastes, textures and shapes in new ideas that really are easy wows,” said Jann Atkins, Pillsbury Bake-Off® Kitchens Manager. “The appetizers have great flavors in fun bite-sized forms, the breakfast and dinner dishes bring tradition and comfort but with simple twists, and the desserts range from easy casual to easy elegant for just about any occasion.”

The Competition

On April 12, the 100 home cooks will compete in four categories—Breakfast & Brunches, Entertaining Appetizers, Dinner Made Easy™ and Sweet Treats. The finalists represent 36 different states, including Alaska and Hawaii, and the District of Columbia. Four will be competing in their home state of Florida. Pennsylvania has the highest number of finalists at 12, while Ohio comes in second with eight. The 100 finalists range in age from 27 to 75 and include eight men and 92 women.

The 100 GE mini-kitchens will be set up side-by-side for the Bake-Off® Contest finals at the Waldorf=Astoria Orlando and Hilton Orlando Bonnet Creek hotel. The mini-kitchens will be stocked with Crisco® no-stick cooking spray and all of the ingredients that each finalist will need to prepare their recipes during the competition. Finalists will be wearing the official contest apron, influenced by the rich colors and designs of the recently opened hotel where the contest will be held. The apron is blue with a contemporary floral pattern on the pocket.

Cash and Prizes

One of the four category winners will win the $1 million grand prize and a GE Profile™ Induction Free-Standing Range, plus the winner chooses $7,000 in additional GE Profile™ kitchen appliances. Combined retail value of Grand Prize is approximately $1,010,300. The three remaining Recipe Category Winners will each receive $5,000 and a GE Profile™ Induction Free-Standing Range. Combined retail value of each Category Prize is approximately $8,300.

Three additional awards will be presented to winners chosen from any of the recipe categories who have not already won another prize. The most innovative recipe will receive the GE Imagination at Work Award and its winner receives a GE Profile™ Induction Free-Standing Range, plus the winner chooses $1,700 in additional GE Profile™ kitchen appliances. Retail value of the GE Imagination At Work Award is approximately $5,000. The Jif® Peanut Butter Award recognizes the finalist who has the best recipe using at least ¼ cup of Jif® Peanut Butter. The winner will receive $5,000. The Crisco is Cooking™ Award recognizes the finalist who has the best recipe using at least 1 tablespoon of Crisco® Cooking Oil. The winner will receive $5,000.

Each of the 100 finalists wins a trip to the contest finals, including airfare, a two-night stay at the Hilton Orlando Bonnet Creek hotel in Florida, daily event-sponsored meals, a GE countertop microwave oven (estimated retail value of $249), and $125. Approximate retail value of each finalist package is $1,325.

Eligible Products

Finalists had to use two or more different eligible products in their recipes, with at least one ingredient from the primary list of products and a second from either the primary or secondary list.

The primary list featured returning eligible products to the contest, including Pillsbury® Refrigerated Crescent Dinner Rolls, Classic Pizza Crust, Cookie Dough and Ready to Bake!™ Cookies, Grands!® and Golden Layers® Biscuits, Cinnamon Rolls, Breadsticks, Crusty French Loaf, and Pie Crusts; Pillsbury® Brownie Mixes and Pillsbury BEST® Flour. Pillsbury Crescent Recipe Creations® refrigerated seamless dough sheet, Pillsbury Place ‘n Bake® refrigerated crescent rounds and Thin Pizza Crust were new products on the primary list.

The secondary list featured Green Giant® Frozen Vegetables, Jif® Peanut Butter, Smucker’s® Jams, Jellies, Preserves, Fruit Spreads and Ice Cream Toppings, Crisco® Cooking Oil, Eggland’s Best Eggs, LAND O LAKES® Butter and Fisher® Nuts. Eagle Brand® Sweetened Condensed Milk and Hershey®’s cocoa, baking chips or bits and baking chocolate were new eligible ingredients also on the secondary list.

The 44th Pillsbury Bake-Off ® Contest is sponsored by General Mills, General Electric, The J.M. Smucker Company, Eggland’s Best, Land O’Lakes, Inc., Fisher® Nuts and The Hershey Company.

Visit bakeoff.com for the official rules as well as past recipes and history for the contest’s 60 years.

About the Sponsors

One of the world’s leading food companies, General Mills operates in over 100 countries and markets more than 100 consumer brands, including Cheerios, Häagen-Dazs, Nature Valley, Betty Crocker, Pillsbury, Green Giant, Old El Paso, Progresso, Cascadian Farm, Muir Glen and more. Headquartered in Minneapolis, Minnesota, U.S.A., General Mills had fiscal 2009 global net sales of US$15.9 billion, including the company’s $1.2 billion proportionate share of joint venture net sales. For more than 130 years, families have trusted Pillsbury to make mealtimes special times. Favorite Pillsbury products include refrigerated cookies, crescent dinner rolls, breads, biscuits, pie crusts and sweet rolls as well as frozen biscuits, sweet rolls, pie crusts, pastry bites and breakfast items. For product information and great-tasting recipes, visit pillsbury.com. Log on to generalmills.com for company information.

GE Consumer & Industrial spans the globe as an industry leader in major appliances, lighting and integrated industrial equipment, systems and services. Providing solutions for commercial, industrial and residential use in more than 100 countries, GE Consumer & Industrial uses innovative technologies and ecomaginationSM, a GE initiative to aggressively bring to market new technologies that help customers and consumers meet pressing environmental challenges, to deliver comfort, convenience and electrical protection and control. General Electric (NYSE: GE), imagination at work, sells products under the Monogram®, Profile™, GE®, Hotpoint®, Reveal® and Energy Smart® consumer brands, and Entellisys®, Tetra®, Vio™ and Immersion® commercial brands. For more information, consumers may visit ge.com.

For more than 100 years, The J.M. Smucker Company has been committed to offering consumers quality products that help families create memorable mealtime moments. Today, Smucker is the leading marketer and manufacturer of fruit spreads, retail packaged coffee, peanut butter, shortening and oils, ice cream toppings, sweetened condensed milk, and health and natural foods beverages in North America. The Company’s wide variety of icon brands and products include such trusted favorites as Smucker’s® jams, jellies, preserves, fruit spreads and ice cream toppings; Jif® peanut butter; Crisco® oils, shortening and sprays; Eagle Brand® sweetened condensed milk; and Pillsbury® baking mixes, ready-to-spread frosting and flour. For more information and delicious recipes, please visit smuckers.com, jif.com, crisco.com, eaglebrand.com and pillsburybaking.com.

Eggland’s Best is the No. 1 branded egg in the U.S., and their good nutrition just got even better without sacrificing their great taste. Now, EB eggs are higher in Vitamin D, E and B12, and a good source of Vitamin A and B2. They have 25 percent less saturated fat and three times more Omega 3 than ordinary eggs. Eggland’s Best eggs are the recipients of many awards including the Gold Medal for superior taste, appearance and freshness from The American Masters of Taste; the Good Housekeeping Seal from Good Housekeeping Research Institute; the Men’s Health Top Pick as the Best Eggs in their Nutrition Awards for four consecutive years; the Best Eggs according to the Women’s Health 2007 Best Foods list; The Crystal Egg Award from the International Egg Commission; and the National Health & Wellness Club Stamp of Approval for flavor, quality and nutrition. Eggland’s Best is the official egg of the 44th Pillsbury Bake-Off® Contest. The distinctive “EB” stamp on the shell assures consumers that the eggs meet the highest standards of taste, nutrition and quality. Eggland’s Best hens are fed a strictly controlled, high-quality, all-natural, all-vegetarian diet without added hormones, antibiotics or steroids of any kind. EB eggs are available in large, cage free and organic varieties, and are certified as Kosher. For more information, visit eggland.com.

Land O’Lakes, Inc., a Minnesota-based food and agriculture company, is a leading supplier of quality dairy products. In 1921, Land O’Lakes began making butter from sweet—not sour—cream. Ever since that breakthrough, the company has been a leading producer of butter and other pure, wholesome dairy products that deliver simple goodness to consumers. Today, the tradition of innovation continues with a complete line up of butter and spreads products. Visit landolakes.com anytime for great recipes and meal ideas.

Since 1920, Fisher® Nuts has prided itself in providing only the freshest and highest quality nuts. Today, Fisher® Nuts continues its tradition of excellence as a John B. Sanfilippo & Son, Inc. (JBSS) brand. A favorite with at-home chefs looking for an easy and nutritious way to add flavor and pizzazz to any dish, Fisher® Chef’s Naturals® Baking Nuts provide delicious baking and cooking ingredients, making everyday meals extraordinary. Fisher® Snack Nuts offer crunchy freshness and dry roasted flavor for a healthier, delicious snack any time of the day. Fisher’s fresh and delicious products can be found in stores and supermarkets under the Fisher®, Fisher® Chef’s Naturals® and Sunshine Country® brand names. For more information on Fisher Nuts, please visit fishernuts.com.

The HERSHEY Company, the largest North American manufacturer of quality chocolate products, also provides a wide variety of baking products for consumers and foodservice operators. The HERSHEY Company is proud to offer quality baking cocoa, baking chocolate and baking chips and pieces under the Hershey®’s, Reese’s®, Heath®, Heath® Bits‘o Brickle®, Mini Kisses® and Special Dark® brands. With such a variety of forms and flavors, making dessert a memorable occasion has never been easier or more certain! For more information, consumers may visit hersheyskitchens.com.

I’ve made my salad dressings from scratch for years. When the freshly combined flavors within the dressing burst in your mouth, that’s when you realize you’ve just created a little slice of raw food culinary Heaven right here on earth.

So, it’s easy to figure out – get away from all the preservatives, save yourself some money, and make your salad dressings from scratch.

When I’m planning and catering parties for clients, I have to be sensitive to their dietary needs.

Because there are so many people suffering from food allergies – it’s always important that I address their dietary concerns and needs, as well as the concerns and needs of their guests.

This is not your standardized Caesar Salad dressing. You can make this recipe in about 5 minutes.

This is an easy Caesar Salad recipe with an easy Caesar Salad dressing with no eggs or anchovies. The original ingredients for Caesar Salad dressing are a problem for some people. Why? Because the staple in traditional Ceasar Salad dressing is raw eggs. Raw eggs are a health concern for many people who suffer from food allergies, not only pregnant woman, as many of you might have suspected.

Determined to serve healthy food for everyone, it was important to me to create the best recipe for Caesar Salad dressing that not only would be healthy but would also taste phenomenal.

File this one under “easy egg-free recipes”.

I like to add Good Seasons Italian All Natural Salad Dressing & Recipe Mix (found in your grocers salad dressing aisle) to my recipe, which gives it a lot of great flavor. I also prefer to use more garlic than usual, and because I like to customize things, most of my salad dressing recipes are devised to be made by each persons personal taste.

If you grow your own vegetable garden, take advantage of it 100%. Don’t just stop at customizing the Caesar Salad dressing recipe. Customize your salad, too. Put your signature stamp on it by adding complimentary salad vegetables (tomato, onion, etc.) to it. Or, change your lettuce to fresh spinach or use baby field greens.

I sometimes like to add fresh grilled chicken or fresh grilled fish to a Caesar Salad. And when I don’t want a plain egg-free Caesar Salad, in a pinch, I’ll add water-packed Albacore tuna. I bet you’ll get a lot of compliments when you serve one of these Caesars. And to fancy it up even more add artichoke hearts or hearts of palm.

This is how to make a good Caesar Salad dressing that’s egg-free and tasty…

Easy Egg-Free Caesar Salad Dressing
Makes 1 and a half cups
(Printable Recipe)

1 cup mayonnaise (I prefer mayonnaise made with olive or canola oil)
1 to 2 tablespoon Dijon-style mustard (I prefer Temeraire Dijon Mustard with Herbes de Provence or Grey Poupon)
1 to 2 tablespoon Worcestershire sauce
2 tablespoon lemon juice
1 to 2 tablespoon garlic pepper
1 tablespoon onion powder
1 tablespoon Good Seasons Italian All Natural Salad Dressing & Recipe Mix
1/4 cup freshly grated parmigiano reggiano cheese
3 cloves fresh garlic, minced (or 3/4 teaspoon minced garlic re-hydrated in 1 tablespoon water)

1.) Mix all of the ingredients together, starting with the smaller amounts listed.
2.) Blend well, taste and add more as desired.
3.) Toss with bite-size pieces of romaine lettuce.

Eat healthy to be healthy, and enjoy!

Image source: WordRidden
Egg-free recipe, Homemade salad dressings, Salad recipes, Raw food recipes, Caesar Salad, Salad, Parmigiano-Reggiano, Garlic, Home, Cooking, Mayonnaise, Romaine lettuce: Technorati Tags

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• By their lettuce, you shall know them (cultureby.com)
• Prepare eggs safely to avoid food-borne illness (ctv.ca)

Eating Indian food is always a gastronomic experience. Indians regard their cooking highly if asked; their food is always likely to be mentioned. Many people like Indian food that in fact you will see so many Indian restaurants in foreign places as well like Pittsburgh & New York. At Menuspotlight, we review every kind of restaurant & food to give you the best recipe in your local area.

Indian Bread:

The northern regions of India have a wide variety of cuisines. And Because of the dry climate the people here eat more bread. Indian breads called the roti, naan and paratha. The “naan” is bread from a mixture of plain flour with a little yeast. This is fluffy and soft that people love to eat. The Indian roti is made from the whole wheat named “atta”. It is cooked on tava, cast-iron griddle, or tandoor. The Parathas came from wheat flour and fried in oil. These come in different flavors like Missi Roti, methi roti, garlic naan and many more and available at many local restaurants.

Indian Snacks:

Mouthwatering is the trademark of Indian snacks. They make delicious snacks that you could not compare with others. You should have to try their “Aloo Tikki and Spicy Samosas”. The specialty of Indian snacksis that its recipes have been passed on from one generation to the other. It can be easily prepared and great to go with coffee or tea.

Indian Desserts:

Desserts are also mouthwatering specially the Indian desserts that can be very enticing to everyone appetite. One can always say that their meal is incomplete without even one of their commonly known delicious desserts like gajjar ka halwa, gulab jamun or kulfi.

All of you can find more reviews on Indian Food & Best Restaurants at Menuspotlight.

The latest soul food recipes movement is focusing on helping more struggling families. How? By going the extra mile by providing free instruction videos on how to save money by fixing cooking and seasoning mistakes. According to the USDA, Americans throw out over 10.7 billion pounds of food each year. The average family in America throws out $3 of food for every $10 spent. This is a huge problem especially in a time when many families struggle to make ends meet.

The main culprit of this waste is bad cooking, preparation and seasoning techniques. More websites are offering simple video instructions offering basic cooking, preparation and seasoning techniques in addition to recipes.

For example, you can go to the seasoning dictionary section of a popular soul food recipes site where it shows the visitor the best ways to season food. The visitor learns not only how to season but, what seasonings to use with what food. The based on an independent survey 8 out of 10 people season food incorrectly. Meaning most people either season too much, too little or use the wrong flavors on the wrong food.

Another popular section of modern soul food recipes websites more visitors are find themselves clicking on is the How to Fix Food Mistakes section. Reading this section alone have saved scores of families hundreds of dollars in wasted food. No doubt, a large percentage of food gets thrown out that could have been salvaged if more people had access to this information. The How To Fix Food Mistakes section covers subjects like…

- How to eliminate the taste of burned or scorched flavor in food.

- What to do if a dish is too sweet.

- What to do if a dish is too salty.

- How to bring limp vegetables back to life.

- What to do if your meat is too dry or overcooked that will bring it back to life.

- How to stop room odor when cooking fish.

Many families have been helped by this added information. “As the tight economy continues to hold a firm grip, information that helps families lower their food cost is a must. But the information will still have to be current, relevant and entertaining to the reader.

Other soul food websites are quickly adding healthy cooking and preparation tips to their content pages. Traditional southern dishes have had the reputation of health risk, because of the high fat, salt and calorie content. The site again goes the extra mile by providing visitors ways to reduce the health risk – while keeping the food tasty and flavorful.

Sandestin Wine Festival Announces Additions to This Year’s Event

DESTIN, FL, March 26 /PRNewswire/ – The debut of the Culinary Pavilion will bring even more flavors to the 24th Annual Sandestin Wine Festival at Sandestin Golf and Beach Resort April 23-25 in The Village of Baytowne Wharf.

The Culinary Pavilion will feature delicious additions including smoked salmon/caviar offerings paired with North East and North West wines, assorted meats paired with European wines, American cheeses highlighting large and small dairies paired with American wines and the Gourmet Food show of tasty dips from the excellent Rothschild Brand.

In related festival news, on April 23 two new Friday Night Seminars will shine the spotlight on cheeses and whiskeys. “Celebrate the Flavor,” the cheese seminar, will start at 5 pm and highlight goat and sheep’s milk cheeses as they are expertly paired with wines.

“Whiskeys Around the World” at 7 pm led by Master of Whiskey, Marcy Rudershausen, will take participants on an education tour around the world of Whiskey as different varieties are compared and contrasted. Tickets for both events are available at www.sandestinwinefestival.com.

The festival’s main event, the Grand Wine Tasting, takes place Saturday and Sunday, April 24 and 25, and features the pouring of more than 600 domestic and international wines. Representatives from more than 80 vineyards from across the globe will be available to entertain questions, offering a rare opportunity to learn about the finest appellations from all major producing countries in all varieties, styles and price ranges.

Regular advanced tickets are $80 a day and $120 for both days. Tickets purchased same day are slightly higher. Complete event information can be found at www.sandestinwinefestival.com.

To book accommodations at Sandestin Golf and Beach Resort during this spectacular event please call (800) 622-1038 or visit www.sandestin.com

Sandestin(R) Golf and Beach Resort offers the most complete resort experience in North America. Located on Northwest Florida’s Gulf Coast, Sandestin is a 2,400-acre destination resort for all seasons and for all ages. A member of Beaches of South Walton, Sandestin invites guests to enter a world of 30 charming neighborhoods featuring 1,500 condominiums, villas, town homes and a wide variety of hotel accommodations. The resort boasts more than seven miles of sugar-white sand beaches and pristine bay front, four championship golf courses, 15 world-class tennis courts, 19 swimming pools, a 98-slip marina, a fitness center and spa, 65,000 square feet of meeting space and The Village of Baytowne Wharf, a pedestrian village featuring boutique shops, casual and fine dining restaurants and nightlife venues.

SOURCE Sandestin Golf and Beach Resort

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★

• ISBN13: 9781400040346
• Condition: USED – VERY GOOD
• Notes:

NEW Product Description b>
Joan Nathan, author of Jewish cooking in America, a cookbook American Folklife, and many other treasured cookbooks, now gives us a fabulous new festival American recipes and the stories behind them that reflect the most creative period of our culinary history.
The huge influx of people from all over Asia – Thailand, Vietnam, Cambodia, India – and the Middle East and Latin America in the last forty years has allowed our new kitchens exotic flavors and some herbs known and condiments, and novel cooking techniques that make the best of each ingredient. at the same time, health and environmental concerns have dramatically affected how and what we eat. The result is a kitchen has never been. . . Read more>> a>

The new American Cooking

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Tags: American, American Folklife, American Recipes, Cambodia, Condiments, Cookbook, Cookbooks, Cooking, Creative Period, Culinary History, Flavors, Forty Years, Herbs, Influx, Jewish Cooking, Joan Nathan, Latin America, Middle East, New Kitchens, Novel, Product Description, Time Health

In many cases, Tu Y Yos fare is recognizable as a long-lost cousin of whats seen in mainstream Mexican restaurants. for example, the Jalapeos Maria Luisa ($7.50) are somewhat similar to cheese-stuffed jalapeo poppers, except the filling is shredded chicken and these peppers are served atop a smoky tomato sauce. These were so delicious that I didnt miss the gooey cheese one bit.

The Chile Relleno de Camarn ($17.95) bears a faint resemblance to Tex-Mex chiles relleno, except the filling is much more interesting: shrimp, goat cheese, and black olives. even better, these chiles were awash in a wonderful roasted red pepper sauce. my one quibble was that I found the flavor of the olives dissonant, detracting from what was otherwise a very harmonious dish.

Many other Tu Y Yo dishes are further removed from whats commonly seen in these parts. The Bisteces en Salsa Borracha ($15.95), chopped sirloin simmered in a beer-based sauce, boasted comforting stew-like flavors. but with an ingredient list that includes pasilla peppers and cactus strips, this dish takes the road less traveled to get there.

The Mole Colorado Tlaxcalteca ($17.95) arrives swimming in a complex sauce that puts most moles to shame. Featuring not only traditional chocolate but also almonds, peanuts, sesame and pumpkin seeds, and three kinds of peppers, this dish offers tremendous depth of flavor.

Be sure to save room for dessert. The Flan a la Doris ($5.95) is not to be missed, memorable for its intensely flavorful cinnamon cream sauce. another dessert known as the Imposible ($5.95) a layer of custard atop a moist and spongy chocolate cake tasted like it had been soaked in caramel, yet was not overly heavy.

Its a good thing Tu Y Yos dishes pack such warmth, since both nights I visited the dining room was downright frosty, with the warm dcor and service only going so far to compensate for the pronounced draftiness. Diners prone to chills would do well to dress in layers or risk shivering the night away.

Burger King last week struck a deal with Starbucks to serve Seattle’s best coffee as fast-food chains seek to lure cash-conscious consumers with better coffee options. By September, Seattle’s best coffee will be served at 7,250 Burger Kings in the U.S. Prices will range from $1 to $2.79 with the options to add vanilla, mocha flavors or whipped toppings. The new coffee will be 100 percent Arabica beans. Seattle’s best was founded in 1970 and acquired by Starbucks in 2003.

Americans are fortunate

Bet you thought fortune cookies were a creation of the Chinese. You’d be wrong. The fortune cookie is an American creation expected by diners in Chinese restaurants and unheard of in China.

“Fortunes are a Western concoction,” said Rebecca McGinnis of the Confucius Institute, which promotes the study of Chinese language and culture at the University of Maryland, College Park.

Fortune cookie historians cannot pinpoint the exact date the cookie was invented and who created it, but some popular theories say a Cantonese immigrant to the U.S. invented message-filled cookies in 1916. Another theory is that Makoto Hagiwara, caretaker of San Francisco’s Japanese Tea Garden, created the light waffle dessert in 1907.

• ISBN13: 9780345479242
• Condition: NEW
• Notes: Brand new from Publisher. No Remainder Mark.

Product Description
LOSE WEIGHT, STAY FIT, AND FEEL GREAT WHILE EATING SOME OF THE MOST DELICIOUS AND HEALTHIEST FOOD ON EARTH.

Renowned for its dazzling beauty and delectable cuisine, the Mediterranean island of Sicily has historically one of the healthiest diets in the world. now all the succulent flavors and myriad benefits of Sicilian cooking are yours to savor in the very first weight-loss program that will not only help you effortlessly shed unwanted pounds but will become a prescription for a lifetime of nourishing, palate-pleasing fare.

Created by respected physician Dr. Angelo Acquista, who has successful counseled his patients on weight management for years, the Mediterranean Prescription starts with a two-week weight-loss stage that includes simple, delectable recipes to help you lose eight to ten pounds right away. still convinced that all diets leave you feeling deprived? Imagine eating Baked Zucchini with Eggplant and Tomatoes, Sweet-and-Sour Red Snapper, Chicken Cacciatore, Pasta Fagioli, and Baked Onions. Dr. Acquista culled his Sicilian mother’s recipe box for the most mouthwatering recipes–plus he includes meals from famous chefs at top Italian restaurants, such as Cipriani and Serafina. If you follow these lifestyle-changing suggestions, you will enjoy

• long-term success: Eat the foods you love and enjoy–bread, pasta, and all your favorite Italian dishes–while adopting healthier eating habits.
• no more addictions: a two-week “tough love” stage helps you kick the habit of sugar, junk food, and preservatives.
• zero deprivation: the Sicilian way of cooking and combining foods means less snacking in between meals, and less temptation to fill up on desserts.
• family-friendly recipes: Children will love and benefit from the dishes as well, so you can share the good eating and the good health.

Plus you’ll find vital information on how being overweight affects each part of your body, including the skin, brain, heart, liver, joints, back, and breasts.

Most people don’t realize that many of their health problems derive from unhealthful weight. Discover the Sicilian secret to a happy life. Capture a pleasurable way of eating that will bring all the blessings and bounty of the Mediterranean to your table, to your life, and to your health!

The Mediterranean Prescription: Meal Plans and Recipes to Help you Stay Slim and Healthy for the Rest of your Life