Hay Diet Made Easy or ExtraVeganZa

Hay Diet Made Easy: A Practical Guide to Food Combining

Author: Jackie Habgood

is century by an American surgeon named William Hay. The Hay diet involves separating carbohydrate meals from protein meals, enabling the body to digest food more easily. Now people with digestive problems can adapt their everyday eating pattern with basic advice on selecting meals and menus. Diagrams.

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ExtraVeganZa: Original Recipes from Phoenix Organic Farm

Author: Laura Matthias

Elevate your vegan palate to the sumptuous level!

ExtraVeganZa is an exquisite compilation of recipes that push the boundaries of vegan cuisine. The book presents over 250 tantalizing savory and sweet vegan recipes, including:

• Appetizers, spreads, snacks and dips
• Soups, salads, dressings, toppings and sauces
• Rice, grains and legumes
• Main dishes, side dishes, casseroles and pastas
• Breakfasts, buns and breads
• Cakes, icings and glazes
• Pies, pie crusts and "cheesecakes"
• Puddings, mousses and fruit gels
• Cookies and squares
• Sweet loaves, brownies, cobblers, crumbles and oddballs
• Beverages and frozen treats

Adding unique flair, ExtraVeganZa highlights the elegant presentation of dishes using edible flowers and fresh herbs as garnishes, as well as natural foods as alternatives for food dyes, producing some rare colored treats for the eye. An edible flowers glossary and a special section on natural food dyes helps the reader experiment further.

Also unique is the philosophy of the book. An important milestone in vegan cuisine, it incorporates the larger scale vision of growing your own food or at least knowing where it comes from, and creating a more sustainable lifestyle. At the author's organic farm and B&B, they grow as much food as possible for themselves, their guests, farm workers and the local community.

Laura Matthias is a field biologist, B&B owner-operator, and organic farmer. A long-time vegan, she has researched the nutritional value of foods, worked in a vegan restaurant and cooked vegan food as a personalchef for clients with dietary sensitivities.