EMMA MITCHELL

Guía práctica con información sobre la sabiduría acumulada entre Oriente y Occidente, que explica qué es la energía y enseña cómo tener acceso a ella mediante técnicas sencillas y ejercicios fáciles. Ofrece una amplia gama de terapias complementarias, desde la acupuntura y el chi kung hasta el yoga y el masaje.

Do you love soup or want to test drive a plant based diet?What better way to get your feet wet than with some quick and easy soups.Try Chunky Vegetable and Black Bean Chili, Caribbean Tofu Stew with Lime-Cilantro Rice, Spicy Red Lentil or how about a rib sticking Roasted Butternut Squash Soup with Pear and Sage Croutons, perfect for a winter day. And dont forget summer meals too. Yes, theyre perfect for soups like Chilled Minted Fruit or Cool as Cucumber. Maybe youre even on a diet and want to give the new souping trend a try.Heres a sample recipe from SouperliciousLeek and PotatoIngredients3 tablespoons unsalted butter3 leeks, washed well (so all the dirts removed) and sliced4 medium sized potatoes, peeled and cubed1 teaspoon dried thyme teaspoon pepper teaspoon salt2 cups vegetable stockIn a large saucepan and over medium high heat, melt the butter and add the leeks and potatoes.Stir well so the vegetables get coated with the butter and then add the salt, pepper and thyme.Cook for about 5 minutes until the seasonings get incorporated into the leeks and potatoes.Slowly add the vegetable stock and simmer for about 20 minutes.Take the pan off the heat and let the mixture cool and then put it into a blender and pulverize it.Return to the saucepan and reheat. Serve immediately.Serves 4.

Do you struggle to put dinner on the table every night? Love good food but hate all the preparation and then washing the dirty dishes?In this cookbook, busy wife and mom, Emma Mitchell shares her favorite family meals that are cooked in either a Crockpot, skillet, microwave or baked in one pan in the oven.Serving your family tasty meals has never been easier.Youll find such dishes as chicken kebabs with mango chutney, teriyaki meatloaf, herbed shrimp creole, nacho chicken pot pie, self-saucing brownies, easy cherry cobbler the following beef bourguignon cooked in a Crockpot-Crockpot Beef BourguignonEveryone loves this dish and I think you will too.Ingredients1 cup red wine2 tablespoons oil1 large onion, peeled and sliced1/2 teaspoon thyme2 tablespoons parsley -- chopped1 bay leaf1/4 teaspoon pepper2 pounds stewing beef, cut into 1 1/2-inch cubes3 slices of bacon, diced12 small white onions1/2 pound sliced mushrooms2 cloves garlic, minced1 teaspoon saltCombine first seven ingredients, mix well, then add the beef. Marinate for at least 3 hours or overnight in the fridge.Drain the meat and reserve the marinade. In a skillet, saute the bacon and then remove it to a plate.Brown the meat in bacon fat.Combine the beef, bacon, vegetables and seasonings in the Crock Pot.Pour over enough marinade to cover. Cook on low 8-10 hours.Serves 6-8.

Not quite ready to be a vegetarian or vegan? Maybe you want to give plant based meals a test drive and are looking for quick and easy recipes. Perhaps youre already part of the Meatless Monday movement and seeking new ideas for lunch or dinner.Whatever your goal, 52 Meatless Mondays offers you plenty of options everything from tasty salads to satisfying dinners.Youll find recipes for Midsummer Salad, Fruited Coleslaw, Ricotta Mousse with Asparagus, Vegan Pate, Smoky Lentil Tacos, Sweet and Sour Tofu with Coconut Peanut Rice, Roasted Vegetable Lasagna, Cajun Sloppy Joes Baked Potatoes and a whole lot more.Heres a sample recipe for you to try-Sweet and Sour Tofu with Coconut Peanut RiceIngredients1 20 ounce can pineapple chunks, drained, but dont throw away the juice1 12 ounce package of extra firm tofu, well drained and cut into about six slices3 tablespoons rice wine vinegar or any other white vinegar2 tablespoons ketchup2 tablespoons soy sauce1 tablespoon honey or agave nectar1 tablespoon, chopped fresh ginger1 clove of garlic, finely chopped1 cup sliced red or green peppers or a combination of both1 tablespoon cornstarch mixed with a little of the pineapple juiceOil for sauteing3 cups cooked brown rice cup unsweetened coconut cup chopped peanutsFor the riceToast the peanuts and riceyou can either do this in a skillet or in the oven, but watch it carefully as they both burn easily.Add them to the rice and stir well. Set aside.For the TofuIn a large square glass dish mix together I cup of pineapple juice, the vinegar, ketchup, soy sauce, honey, ginger and garlic. Mix well and then place the tofu slices down into the mixture and carefully turn it over so each side gets a good coating of the marinade. Cover and place in the fridge for a few hours, all day if you can.In a large skillet and over medium high heat, add about two tablespoons of oil and then carefully add the slices of tofudont toss the marinade.Cook the tofu until its well browned and almost crispyyou need to keep an eye on it and turn it frequently.Remove the tofu from the skillet and place on a platter and set to one side.Add some more oil to the skillet and add the peppers and stir fry until crispy tender. Next add the pineapple chunks and cook until theyre slightly caramelized.Add the remaining marinade and stir well.Next add the cornstarch and cook until the mixture is slightly thickened.Reheat the rice and then place on a platter.Next place the tofu slices on top of the rice.Finally pour the pineapple/pepper mixture evenly over the tofu, letting some soak into the rice.Serves 4.