Easy Healthy Diet From Paleo Cookbooks

Everybody in this universe wants to lead a healthy life. Most of us are not successful in achieving a normalized body health. Obesity is the main problem for many of us. It is not needed to waste time in gym sweating with the heavy objects. Simply boosting our levels of general daily activity can improve our health to a greater extent. Diet and fitness form a main part of our daily activity. When it comes to diet we have to be cautious about the type of food we intake and the extent of nutrition our body consumes. A proper proportion of the food intake and nutrients level are the causes for boosting our health.

When it comes to eating habits, all of us are designed to eat fresh fruits, vegetables, nuts, seeds and animals. This is the ultimate secret (which is not really a secret) to optimal health, losing weight, staying lean, improved performance, reduced risk of injury and faster recovery and healing.

After many trials and errors, I finally discovered that it is always better and safe to go by nature. Honestly speaking, I am not a good cook. Once I purchased the Paleo cookbooks, I found the recipes and instructions to be very simple and I was able to cook tasty meals. I found that my diet was just about the opposite of what everybody ate. I even spent less time thinking about food and more time just enjoying a healthy and vibrant life. I was able to create many interesting recipes that helped me to stay away from sweets and fried foods. My BMI (Body Mass Index) reduced to a greater extent within a month. I realized that I was smart in making the right changes in my life to achieve great health.

The Paleo Cookbooks introduced many delicious recipes which is a diet designed by nature. These books have shown positive results to many of us like good weight loss results, increased energy levels, bright & soft skin and a strong immune system. Eating natural foods that make up the Paleo diet promote such wonderful results.

The main reason to follow this cookbook is that it is always safe to follow a Paleo diet. The Paleo Diet is based on what our prehistoric human ancestors consumed. During the paleolithic age, our ancestors used to eat the food from nature. They didn’t suffer from diabetes, obesity, heart diseases, cancer, auto-immune system and other chronic disorders. Their natural way of living made them healthy, fit and strong. It is interesting to know that the mortality rates were very low in places like Japan and Mediterranean compared to other places. This is because their dietary habits were paleolithic.

In this cookbook we don’t find processed foods, preservatives, vegetable oils, sodas, legumes and dairy products. Instead there are a lot of recipes for egg, fish, fruits, vegetables, shell fish, seafood and nuts. For our convenience they have included guide to cook a healthy diet, easy cooking time charts, a guide to cook fats and meat charts to help us understand the Paleo diet and keep us on the path to follow a healthier diet and enjoying improved health. It is not too late to change our habits and establish a healthy lifestyle. So don’t waste your time breaking your heads, making a hell lot of trial and errors in searching for a healthy recipe. My best suggestion for the recipe that fits your body in all ways is the Paleo cookbooks.

All the materials are digital and are available instantly in PDF format compatible with any computer. That means you can enjoy everything today. This is the perfect cookbook for quick Paleo recipe ideas as well as time and cost saving options.

Bread in Half the Time – Book Review

Bread in half the time is by Linda West Eckhardt and Diana Collingwood Butts. It was first released in 1991 and is now found mainly in second-hand bookshops. It is a massive workbook with 344 pages, including many well-presented illustrations.

While others since this book was published have included micro-rise bread making techniques in their overviews of bread making, this was the first serious and focussed work on using a microwave oven to reduce the time waiting for bread to rise. It is sub-titled ‘Use your microwave and food processor to make real yeast bread in 90 minutes’, and their recipes live up to that expectation — after a little practice, that is!

The micro-rise process is really very straightforward, although it certainly brings a different rhythm to bread making. One reviewer commented that since she had started making micro-rise bread she no longer needed store-bought bread, such was the balance of time and the reward of having home made bread so quickly available. This is not to say it’s an ‘instant bread’ recipe — there’s no such thing if ‘real’ bread is on the agenda. Planning ahead so there is time available to focus on bread making is sensible, but it is a much reduced time frame and much easier to manage.

Beginners will find the detailed introductory section most helpful, as it provides much information on the ingredients required for bread making and their role in creating bread (being flour, salt, sugar, yeast, eggs, fat). Various kitchen equipment is also covered, with much consideration given to microwaves and their settings and options. Nevertheless, it is the wide range of step-by-step micro-rise recipes — 200 pages worth — which is the big attraction. While it is possible to dive straight in to any recipe of choice, reading the introduction to the micro-rise method will make that first loaf much easier to create. The range of breads is broad, from black bread to French bread, pizza dough to fougasse – all using a food processor and microwave. For those who would prefer to use their bread machine, there are ample recipes for this also, dealing with basic and health breads, brunch breads, flatbreads, bagels and buns, as well as sweet breads.

This is not a coffee table book but one for the kitchen bench, where it’s direction will provide not only a pleasurable baking experience but delicious loaves of bread.

San Francisco Socialite Sarah Williamson Helped Promote Canned Foods In 1916

San Francisco has always been an arbiter of California culture, and this was as true a century ago as it is today. It is home to its own specialty cuisine as well as a unique variety of sourdough bread, the place where steam beer was born, and its proximity to the Pacific Ocean has given San Francisco a well-earned reputation as a place where delicious seafood can always be had, some quite specific to the region, such as Dungeness crab.

California itself is a vast agricultural state that provides the rest of the country with fresh vegetables and fruit, and of course it is America’s largest producer of wine. What is less known is that San Francisco played an important role in promoting the export of food through canning in an era when it was not possible to refrigerate trucks and trains.

Canning and the preservation of food is something we take for granted now, and canned foods are often regarded as inferior to fresh. But this was not always the case. The history of food preservation in tin cans or mason jars goes back all to the way to 1795 when the French army, at the behest of Napoleon himself, offered a reward to anyone who could come up with a method of preserving food on long military marches and campaigns. An inventor came forward named Nicolas Appert who suggested sealing food in metal containers and then pasteurizing them by raising the temperature of the sealed food high enough to kill any microorganisms within. The system worked and was proven on a test with the French navy in 1806. Appert walked away with the prize in 1810.

By the early 1820s, canning had taken hold in New York and in California, with Robert Ayars setting up the first American canning factory in Manhattan in 1812. By 1888, double seams had been invented by Max Ams, creating the modern, airtight seal that we know in canned food products today. This is the sort of can with a cylindrical body made with anodized steel, with the two ends attached using a double seam. The sealed can thus did not need to be soldered, which was often a source of contamination and lead poisoning.

Though canning was used by various militaries throughout the 1800s, that was done more out of necessity than because the food tasted better, and it took a while for the notion of canned foods for sale in neighborhood grocery stories to take hold. It was not until later in the nineteenth century that it came into general use by the public, especially in California where fresh vegetables and fruit were available year round. Cooks on the West Coast generally regarded canned products as inferior to fresh produce, but this began to change in 1916 when a San Francisco socialite and chef became an outspoken advocate of canning as a method of increasing the variety of foods available in everyday dining.

Sarah M. Williamson was a wealthy San Francisco single woman, born in 1878. By her mid-thirties she had a wide circle of friends stretching across the continent; she knew every important family West of the Mississippi. As such, her views were influential.

“Why ban canned products?” she wrote in 1916. “Especially in this state, where the most delicious fruits, vegetables and meats come in cans? Wonderful dishes can be concocted from cans,” she added. “People who have not experimented with canned goods, or who consider them unwholesome make an enormous mistake. Most excellent meals can be gotten up from cans. With canned peas, beans (string) and asparagus, one can make a perfect salad, and the sliced canned tomatoes are also fine in salads. A can of oxtail soup used for gravy stock metamorphoses a second day cut of meat into a stew or fancy roast that an epicure would enjoy.”

Commercial canning was relatively new in 1916 and its commercial success could have gone either way. While California was a source for canned goods back East, local chefs felt that they were best destined for distant places where fresh foods were simply not available. It was voices like that of Sarah Williamson that helped turned that perception around, and it was she who recognized that canned food was always preferable to stale food, in those early days before refrigeration, which had been left too many days in the larder.

Sarah Williamson had relationships with many famous people of her day. She discovered, for example, that Jack London, the famous writer, was very particular about the way he liked his rice cooked, and she persuaded Jack London’s wife to part with her husband’s favorite recipe, which she published in a local newspaper.

Sarah Williamson is not a figure much remembered in the 21st century, though she clearly played a role in the culinary history of San Francisco and perhaps has had an effect on the evolution of taste and culture in California, promoting as she did in the second decade of the twentieth century a technology that was then new but still regarded with suspicion by many housewives, and indeed, sometimes shunned as unhealthy. The California of 1916 was just beginning to develop a sense of its modern place, culture, and ambience, and canning of food would help make California a huge exporter o America and even to the rest of the world.