How To Make Meat Pies

Acid Reflux Recovery Diet And Recipes

Charles Stewart Richey

Curing oneself of the condition called acid reflux can be accomplished by using natural, healthy methods. I suffered from this condition for years, taking harmful, expensive PPI drugs (proton inhibitors), which only masked the symptoms. These drugs, not only had myriad side effects, but became ineffective over time. I was forced to find another answer. I wanted to cure myself without the use of drugs. My doctor was no help. He didn’t have a clue about natural healing and nutrition. After a great deal of research I discover that with the proper use of herbs, health store items, meditation, exercise and diet, one can heal themselves of acid reflux.

The first thing that I learned is that acid reflux, sometimes called gerd (gastro esophageal reflux disease), is not a disease at all. Contrary to what the medical community would have us believe, it is simply a condition, brought on by poor eating habits. Besides eating the wrong foods, not chewing food properly is probably the root cause of this ailment.

The Acid reflux condition would not exist without a damaged esophagus and a weakened LES (lower esophageal sphincter). If the condition is to be eliminated, healing the esophagus must be the first order of business.

During this reflux recovery period, eating anything which could irritate or damage the esophagus, must be avoided. Things like poorly chewed chips, crackers, cereal or any hard foods with sharp edges are culinary culprits – they cause little lacerations to develop in the esophagus. Until the lacerations have had a chance to heal, spicy foods, such as acidic tomato products, hot peppers, raw garlic and raw onions should also be eliminated from the diet. They just further irritate the condition. Smoking and drinking alcohol relax the LES, allowing stomach acid to splash up into the esophagus, thus impeding the healing process.

The key to acid reflux recovery is to eat only mild, easy to digest food until the esophagus has healed. Eat early, giving yourself at least three hours of sitting or walking time before lying down. Eat slowly and chew your food completely. Last, but not least, try to eat in a relaxed, pleasant and stress free environment.

I have listed a few of my favorite recipes that I enjoyed during my own recovery period. They can be made quickly and easily. Try doubling these recipes so that you can reheat them later in the week…..less time in the kitchen. Remember that cooking from scratch, instead of relying on convenience foods, is a better approach to good health, in general. It’s also nice to know what you’re really eating.

For breakfast, I believe that fresh fruit is the best way to go. I especially like melon and papaya. For lunch I eat more fruit like apples, bananas and, perhaps some almonds, or walnuts. It’s better to eat many little healthy meals during the day. I try to buy only organic fruits, however, sometimes when I am rushed, I purchase “ready to go” containers of mixed fruit at the grocery store. Try to stay away from pineapple, as I find it hard to digest.

How about starters in the evening? Serving vegetables raw is the ultimate healthy way to present them.

Try creating a beautiful platter of crudité (crew di tay) better known as elegant rabbit food. Serve it with a savory tofu dip. Use cauliflower, broccoli, English cucumbers, radishes, green & yellow zucchinis, Belgium endive, carrot sticks, whole small mushrooms, or whatever appeals to you. Cut the vegetables in bite size pieces for dipping. The Belgium endive is a natural edible scoop for dipping. Just cut off the ends and peel off the leaves.

Make the tofu dip by putting one package of soft or silken tofu in a food processor or blender, adding garlic powder, cumin, paprika and chopped chives or parsley for flavor and color. Season with salt & pepper to taste. Add a little fresh squeezed lemon juice if the mixture is too thick. Process until smooth and creamy. If you are in a rush, ready made dips and raw vegetable platters are available in the produce sections of most supermarkets, but make a concerted effort to eat only organic, if possible.

I hope that you enjoy the following dishes. Even though I have cured myself of acid reflux, I still serve these recipes on a regular basis. I prefer food slightly under cooked. Feel free to adjust the cooking times and seasonings according to your own taste.

Bon appetite!

Sautéed White Fish On A Bed Of Mashed Potatoes

This recipe is for one serving. Increase the ingredients for additional servings as needed.

One 4oz filet of white fish (orange roughly, sole, turbot, flounder, etc)
One med. Potato
Steamed green vegetable such as broccoli, spinach, peas or asparagus
Parsley or chives for garnish
¼ tbsp unsalted butter, olive oil or Pam

We will start with the potatoes because they take the longest to cook and they tend to retain their heat the longest. The fish and vegetable take only minutes to cook. )

Peel and cube potato. Place in cold water to cover. Bring to the boil, and then simmer until fork tender. Drain, leaving just enough cooking liquid for mashing or whipping. You may also use the vegetable broth (recipe below) instead. Add salt to taste. Hold in a warm place.

Season fish with salt and pepper to taste. Place non-stick sauté pan over med high heat. Add butter, oil or spray with Pam. When not quite smoking, add fish. Cook two minutes, turn and cook other side for two minutes, or until the filet is light brown and cooked through. If the filet is very thin, one minute on each side may be enough. (You can broil or bake the fish if desired)

Serve fish on top of mashed potatoes, surrounded by the steamed vegetables. Garnish with chopped parsley or chives.

Vegetable Broth

This broth is very alkaline and rich in minerals. It can be served as a simple soup, or used as a stock (as above) for cooking. Cook and save the potatoes and beets to use as a vegetable side dish or to add to soup.
2 cups red skinned potato peelings
3 cups celery stalk
2 cups celery tops
2 cups beet tops
1 small zucchini or yellow squash
2 cups carrots
One small onion
Sprig of parsley
2 ½ quarts distilled water

Chop all vegetables into very fine pieces. Place in water and bring to the boil. Simmer for 20 minutes. Strain & refrigerate for future use.

Note: By cooking pearled barley in the finished broth with the addition of chopped vegetables, one can prepare a healthy soup for a first course.

Pasta Primavera

Primavera means “spring” in Italian. This pasta dish offers a great opportunity to use all the wonderful fresh spring vegetables at your disposal. However, you can make this dish anytime of the year by using whatever fresh vegetables you can find at your food market. I have chosen a mixture of vegetables that I happen to love, for this recipe. You can use these or replace them with your favorites. During the reflux healing period, try to stay away from tomatoes, raw onions and raw garlic. I have included garlic in this recipe (*see note regarding roasted garlic). If you can tolerate a little garlic, then make sure to cook it well at a low temperature, without browning it. If you want to be a bit daring, you can add the optional cup of heavy cream. You may substitute parsley for the basil and the penne regatta for fettuccini, or another pasta. The whole family can enjoy this classic pasta dish.

1 cup sliced mushrooms
1 cup sliced carrots
1 cup baby peas
1 cup sliced asparagus spears
1 cup snow peas or sugar snaps
2 cloves garlic finely chopped or roasted
1 lb. penne regatta
1 tsp. salt
3 tbsp extra virgin, first cold pressed olive oil
½ cup shredded basil
½ cup Parmigiano-Reggiano cheese
½ cup heavy cream (optional)

Place a steamer basket in a pot with a small amount of water and bring to the boil. Place vegetables in basket, cover and steam until tender (about 4 minutes). Rinse under cold running water to stop the cooking and preserve the color, and drain.

To a large pot of boiling water, add salt and the penne regatta. Cook uncovered according to the instructions on box, preferably al dente.

Meanwhile in a large sauté pan, heat the olive oil. Add the garlic and cook at a low flame for a couple of minutes (do not brown). Add the steamed vegetables and optional heavy cream and raise the heat to medium. Cook just enough to heat.

Drain the pasta and add to the sauté pan and mix well.

Sprinkle with Parmigianino Reggiano, and shredded basil. Heat the dish thoroughly and serve. If the dish needs more salt, use extra cheese instead, at the table. Serve this dish with a heart of romaine salad with lemon chive dressing (recipe below)

• Note: It takes more than two cloves of roasted garlic, for this recipe. On a sheet of aluminum foil place two heads of garlic and cut the stem end off with a knife. Drizzle a little olive oil over them and wrap tightly. Bake in a 400 degree oven for one hour. When cool enough to handle, squeeze out the roasted garlic, into a bowl, discarding the shells. Mash well with a fork.

Another use for roasted garlic is my version of pesto sauce. I use walnuts instead of pine nuts, which I find indigestible, with the roasted garlic and basil. Use whatever proportion you like and drizzle first pressed, extra virgin olive oil into the blender. If your sauce is too thin, adjust with more walnuts, basil and garlic. If it is too thick, use more olive oil. This is all a matter of taste. Serve with your favorite pasta. I prefer linguini or fettuccini.

Lemon chive salad dressing

This is a simple, yet classic vinaigrette for green salads. Use heart of Romaine, Boston or Bipp lettuce. Make this dressing and hour or so before serving, in order that the chive flavor is fully incorporated. Remember to toss well before serving. The advantage here is using lemon juice, instead of vinegar. I find that lemon juice becomes alkaline after being ingested.

1 lemon juiced
Sea salt (pinch)
3 tbsp. extra fine sugar
6 tbsp. extra-virgin olive oil
6 tbsp. minced chives (you can’t have too many)
Freshly ground black pepper

Combine lemon juice, salt and sugar in a mixing bowl. Whisk until the sugar and salt are dissolved. Continue whisking in the olive oil, chives and several grinds of pepper. Keep whisking until dressing is emulsified.

(Note: You can make this dressing for two by reducing the lemon juice to two tbsp. and the other ingredients by 1/3.) Keep left over dressing in a jar in fridge for future use. It will keep for about a week.

Savory Lentils with Texmati Brown Rice

1 lb of organic lentils (2 ½ cups), rinsed
8 cups water or stock
1 onion, chopped
3 cloves of garlic, chopped
2 carrots, sliced
2 stalks celery, chopped
1 bay leaf
2 sprigs of thyme, or ½ tsp dried
Organic Texmati brown rice (follow instructions on package)

To a large pot bring water and lentils to a boil. Add other ingredients. Reduce to the simmer, partially covered. Cook until tender (about 20 to 30 minutes), stirring occasionally and adding more liquid as needed.. Remove the bay leaf and thyme sprigs. Season with salt and freshly ground black pepper to taste. Serve over organic Texmati brown rice. Garnish with chopped parsley. Serve with a light green salad, dressed with the lemon chive dressing above.

Baked Chicken Breasts on Mushroom Caps
with steamed broccoli and new potatoes

6 chicken breasts (either bone in or halves with skin on)
1 tsp dried thyme
Olive oil
6 large Portobello mushrooms (or enough smaller mushrooms to cover the bottom of the baking pan)
1 tbsp minced garlic
Salt & pepper to taste
2 cups dry white wine or dry vermouth
¼ cup fresh chopped parsley

Place rack in center of oven and preheat to 400 degrees.

Into a lightly oiled baking pan, large enough to hold chicken breasts, arrange mushrooms gill side down. Sprinkle with minced garlic, salt & pepper. Pour wine over mushrooms. Place chicken breasts skin side up over mushrooms and brush with olive oil.

Bake uncovered about 20 minutes, until the breasts are golden brown. If the wine has evaporated during the cooking process, add a little more (for those of you who can’t tolerate alcohol, keep in mind that it burns off during the cooking process, leaving only the flavor).

Baste the breasts with the pan juices and turn over. Cook until breasts are completely done and springy to the finger, about 15 minutes more.

With a slotted spoon, place the chicken and mushrooms on a platter, mushrooms on the bottom and breasts on top, skin side up. Skim off excess fat and spoon juices over the chicken. Sprinkle with parsley.

Serve with steamed broccoli and boiled new potatoes. (Substitute brown rice for potatoes, if desired)

Stir fried shrimp and vegetables
Served over millet, brown rice or quinoa

3 tbsp Canola oil
1lb. raw medium peeled shrimp
2 cups broccoli florets
2 cups sliced mushrooms
4 scallions, trimmed and chopped
2 tbsp Garlic, minced
2 tbsp fresh ginger, minced
1 cup cold vegetable broth (see recipe above), mixed with 2tbsps, cornstarch
1 package of organic millet

Into a hot wok or sauté pan pour oil until just smoking
Add vegetables and stir constantly to cook al dente
Add shrimp and continue to stir until just turning pink
Add broth and cover for a couple of minutes until shrimp is almost done
Uncover and add cornstarch mixture, stir until thickened and turn off heat
Serve over millet cooked according to package instructions
Season to taste with tamari light soy sauce

Note: This dish must be done very quickly, as you don’t want to over cook the shrimp or the vegetables. I have chosen Millet because it is an extremely alkaline grain. It is neutral in taste and will absorb the flavors of this dish. You may substitute brown rice instead.

For more information on how to heal acid reflux the natural way, go to: http://www.refluxgoneforever.com

About the Author

Crunchy Radish Chips

2 COUPONS FOR A FREE ANY PACKAGE OF PICTSWEET FROZEN VEGETABLES NO MAX $0.00

400 strawberry spinach plant seeds A fruit and a vegetable! Chenopodium berry $0.00

A WONDERFUL COUNTRY VEGETABLE IN THE KITCHEN COTTON FABRIC BY THE YARD $0.00

Vegetable Candles Large lot of three Vintage 20 years old $0.00

12×18″ Photo Print Woman Peeling Vegetables in Back Room a Dutch House Pieter Ho $0.00

12×8″ Photo Woman Peeling Vegetables in Back Room a Dutch House Pieter Hooch ~16 $0.00

9×6″ Photo Print Woman Peeling Vegetables in Back Room a Dutch House Pieter Hooc $0.00

Your Momma Thinks Square Roots Are Vegetables: A FoxTrot Collection b 0740732994 $0.00

1 Bag 15 seed Happy Sunflower flower Vegetables A107 $0.00

10 sheet Mix Lot Animal Fish Fruit Vegetable A4 Sticker ca Buy 5 lot Free 1 lot $0.00

10 sheet Mix Lot Animal Fish Fruit Vegetable A4 Sticker ca Buy 5 lot Free 1 lot $0.00

Animal, Vegetable, Miracle: A Year of Food Life (P.S.) $0.00

1,000 Organic Purple Top Turnip Seeds~ Tasty Greens and a Great Root Vegetable $0.00

Bunny in a vegetable garden pot that opens up $0.00

Limoges China Co. U.S.A. ~ Covered Vegetable ~ Pat. Lia45 $0.00

How To Plant A Vegetable Garden Website Biz For Sale $0.00

A Lancaster’s Indian Vegetable Jaundice Bitters 1852 8 Inch tall Antique Bottle $0.00

Animal, Vegetable, Miracle: A Year of Food Life (P.S.), Barbara Kingsolver, Cami $0.00

ROYAL DOULTON LYNNEWOOD TUREEN VEGETABLE DISH A $0.00

12″ CHOCOLATE ISN’T A VEGETABLE? ARGYLE BORDERED NECK / THROW PILLOW $0.00

Animal, Vegetable, Miracle: A Year of Food Life $0.00

Handy Pocket Guide To Asian Vegetables (Periplus Nature Guides), Wendy Hutton, A $0.00

Home Drying Vegetables, Fruits & Herbs: A Garden Way Guide by Phyllis Hobson $0.00

Slice-a-rific Peelable Fruits & Vegetables Playset $0.00

1852 Purple A Lancaster’s Indian Vegetable Jaundice Bitters Bottle -Reproduction $0.00

World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer $0.00

Zwilling J A Henckels Miyabi Shotoh Gyutoh Santoku Kudamono 7000D Knives, NIB $0.00

Burpee : The Complete Vegetable & Herb Gardener : A Guide to Growing Your Gard.. $0.00

Animal, Vegetable, Miracle: A Year of Food Life (P.S.), Barbara Kingsolver, Cami $0.00

Animal, Vegetable, Miracle: A Year of Food Life (P.S.), Barbara Kingsolver, Cami $0.00

An Alphabet Salad: Fruits and Vegetables from A to Z NE $0.00

Note Card #A32 Michael Design Works ~ Vegetables Antique Botanicals Set of 4 $0.00

9 x 12 Hand Knotted Green Vegetable Dye Chobi Rug H596 Quality A+ $0.00

Vegetable Peeler with Soft Grip Handle ** Brand New ** A must have in kitchen! $0.00

VEGETABLE IN A CRATE WOOD-MOUNTED RUBBER STAMP – HERO ARTS RUBBER STAMPS $0.00

One of a kind Vegetable dye handmade rug hand sup wool $0.00

6′x9′ Vegetable dye Antique washed Brown, one of a kind Best quality decorative $0.00

Vegetables in a Small Garden: Simpl…, Dorling Kinders $0.00

10 sheet Mix Lot Animal Fish Fruit Vegetable A4 Sticker ca Buy 5 lot Free 1 lot $0.00

Farberware Fine China Southampton Vegetable Serving Bowl Dinnerware 223A $0.00

BING & GRONDAHL Copenhagen SEAGULL #12A Oval Vegetable Serving Bowl $0.00

VEGETABLES ON A TABLE, SIMPLISTIC, SURREALISM, HICKS $0.00

Animal, Vegetable, Miracle: A Year of Food Life, Barbara Kingsolver, Camille Kin $0.00

Grilled Vegetables 1 Cent Penny A Auction $0.00

Asian Vegetables: From Long Beans to Lemongrass, A $0.00

Animal, Vegetable, Miracle: A Year of Food Life (P.S.), Barbara Kingsolver, Cami $0.00

Zwilling J.A. Henckels Twin Signature 7-Inch Vegetable Cleaver $0.00

Presto Peel A Meal Automatic Potato Vegetable Peeler & Salad Spinner $0.00

Vtg WEDGWOOD “HARMONY ROSE” ROUND VEGETABLE SERVING DISH $0.00

LOUIS FIGUIER , THE VEGETABLE WORLD BEING A HISTORY OF PLANTS $0.00

Terra Exotic Vegetable Chips- Original(Pack of 48) $3.08 Terra Exotic Vegetable Chips- Original. 1 oz bag.

Vegetable $16.95 “A medley of spring mushrooms roasted with garlic and pine nuts. Grilled summer corn on the cob with chile-lime butter. Sauteed shallots in a velvety red wine sauce. What compares to the flavor of seasonal vegetables picked and cooked at their peak of ripeness?>Williams-Sonoma Collection “Vegetable” offers more than 40 recipes, organized by season to assist you in selecting the perfect vegetable dishes to serve year-round. Whether you are in search of a delicious way to make fava beans in the springtime or need a savory preparation for carrots when cold weather arrives, in these pages you’ll find a recipe that brings out the best in vegetables for any occasion. A chapter of hearty main dishes will inspire you to make vegetables the star of your dinner table, while a selection of classics — including a delightfully rich potato gratin — completes the collection.>Full-color photographs of each recipe make it easy to choose which to prepare, and each dish is accompanied by a photographic side note that highlights a cooking technique or ingredient, making “Vegetable” more than a simple collection of recipes. A comprehensive basics section and glossary fill in all you need to know to create an enticing combination of flavors, textures, and colors the next time you prepare vegetables.>Fresh, crisp, and bursting with color and flavor, vegetables embody the changing of the seasons more than any other food. From tender spring peas to rich, creamy-textured winter squash, we look forward to their arrival in the market year after year.>Williams-Sonoma Collection “Vegetable” offers more than 40 delicious recipes, including both the classics and fresh new ideas. In these pages, you’ll find versatile vegetable dishes for every season and every occasion — from a late summer lunch to a midwinter dinner party. This vibrantly photographed, full-color recipe collection promises to become an essential addition to your kitchen bookshelf.>”

CHiPs $7.99 CHiPs – Photo

Chips $24.99 Chips – Photographic Print

Marine Chips, Herbivore (30 grams) $7.14 Instant Ocean’s Herbivore Chips provide optimal results with algae grazing fish like tangs and rabbitfish. Herbivore Chips can also be utilized to supplement other diets for many species of angels and damsels. Product Features Added natural dried shredded seaweed (Porphyra sp.) Higher algae and vegetable content to support delicate digestion

Marine Chips, Herbivore (80 grams) $11.04 Instant Ocean’s Herbivore Chips provide optimal results with algae grazing fish like tangs and rabbitfish. Herbivore Chips can also be utilized to supplement other diets for many species of angels and damsels. Product Features Added natural dried shredded seaweed (Porphyra sp.) Higher algae and vegetable content to support delicate digestion

Good Recipe $10 Good Recipe

Lavender Liquid Vegetable Soap 16.9 Oz $10.79 Lavender Liquid Vegetable SoapThe South of France French Milled traditional soap line is 100% vegetable based and contains soothing olive oil and moisturizing Shea butter in a long lasting 8.8 oz. bar. Infused with natural fragrances and essential oils, these rich lathering, cruelty-free bars are produced using a traditional recipe from Provence..

Lemon Mint Liquid Vegetable Soap 16.9 Oz $10.79 Lemon Mint Liquid Vegetable SoapThe South of France French Milled traditional soap line is 100% vegetable based and contains soothing olive oil and moisturizing Shea butter in a long lasting 8.8 oz. bar. Infused with natural fragrances and essential oils, these rich lathering, cruelty-free bars are produced using a traditional recipe from Provence..

Liquid Vegetable Soap Orginal Honey Blossom, 16.9 Oz $10.79 Liquid Vegetable SoapKettle cooked in small batches using a traditional recipe from Marseille, South of France luxurious liquid soap contains skin soothing natural vegetable glycerin. Its retro-style apothecary bottle with pump dispenser provides convenience in the bath or near the sink..

Natures Recipe Venison Canned Dog Food Case $22.69 Natures Recipe Venison Canned Dog Food Case The Nature’s Recipe(R) Healthy Skin & Coat Venison Meal & Rice Recipe has been formulated exclusively for your adult dog’s nutritional needs. Its unique animal protein source helps maintain a balanced diet with minerals like copper and zinc, which act as an essential component for maintaining a healthy skin & coat. The high quality venison meal, vegetable proteins and grains, supply the amino acids that help in building healthy muscles and a strong immune system. Features . Supports healthy skin and coat . Supports healthy muscles and a strong immune system Item Specifications: Size 12/13.2 Oz Style Venison Meal & Rice Recipe Ingredients Venison meal, ground rice, oatmeal, pearled barley, chicken fat (preserved with mixed tocopherols), pea protein, animal digest, potassium chloride, minerals (zinc proteinate, ferrous sulfate, zinc oxide, iron proteinate, copper sulfate, copper proteinate, manganese proteinate, manganous oxide, calcium iodate, sodium selenite), yeast culture, vitamins (vitamin E supplement, L-ascorbyl-2-polyphosphate (source of vitamin C), inositol, niacin supplement, vitamin A supplement, d-calcium pantothenate, thiamine mononitrate, beta-carotene, riboflavin supplement, pyridoxine hydrochloride, menadione sodium bisulfite complex, vitamin D3 supplement, folic acid, biotin, vitamin B12 supplement), choline chloride, yucca schidigera, rosemary extract. Guaranteed Analysis Crude Protein 22.0% Crude Fat 10.0% Crude Fiber 4.0% Moisture 10.0% Iron 200 mg/kg Copper 10 mg/kg Zinc

Aquarian Algae Eater Algae Chips 1.3 oz $2.29 AQUARIAN(R) Algae Eater Algae Chips Pellet Food The Aquarian Algae Eater Algae Chips is a well formulated aquarium dietary product that tends to become an all-inclusive organic food source as compared to what single algae can provide. It comes with a consistent formula and retains its shape in the pond water that helps to decrease water pollution. It is made using three kinds of algae. Features: 3 algae kinds Thick formula Organic food source Item Specifications: Size: 1.3 oz. pouch 3 oz. pouch 9 oz. pouch Purpose and Benefits: Unique recipe contains 3 types of algae: spirulina, chlorella and kelp. Provides a more natural food souce than a single algae can supply. Holds its shape in water to minimize pollution.

Aquarian Algae Eater Algae Chips 3 oz $5.99 AQUARIAN(R) Algae Eater Algae Chips Pellet Food The Aquarian Algae Eater Algae Chips is a well formulated aquarium dietary product that tends to become an all-inclusive organic food source as compared to what single algae can provide. It comes with a consistent formula and retains its shape in the pond water that helps to decrease water pollution. It is made using three kinds of algae. Features: 3 algae kinds Thick formula Organic food source Item Specifications: Size: 1.3 oz. pouch 3 oz. pouch 9 oz. pouch Purpose and Benefits: Unique recipe contains 3 types of algae: spirulina, chlorella and kelp. Provides a more natural food souce than a single algae can supply. Holds its shape in water to minimize pollution.

Aquarian Algae Eater Algae Chips 9 oz $11.93 AQUARIAN(R) Algae Eater Algae Chips Pellet Food The Aquarian Algae Eater Algae Chips is a well formulated aquarium dietary product that tends to become an all-inclusive organic food source as compared to what single algae can provide. It comes with a consistent formula and retains its shape in the pond water that helps to decrease water pollution. It is made using three kinds of algae. Features: 3 algae kinds Thick formula Organic food source Item Specifications: Size: 1.3 oz. pouch 3 oz. pouch 9 oz. pouch Purpose and Benefits: Unique recipe contains 3 types of algae: spirulina, chlorella and kelp. Provides a more natural food souce than a single algae can supply. Holds its shape in water to minimize pollution.

Dice and chips $10 Dice and chips

Gods Recipe $10 Gods Recipe – Distant Relatives

Recipe Box $2.99 Holds standard-sized recipe cards.

Vegetable(s) Mash Melon Purifying Mask $36.95 The priority is to purify! This is the first task of the extract of melon, which detoxifies the skin. The recipe also includes an extract of lettuce, with its antioxidant, astringent and softening qualities, and a rice extract which mattifies the skin. It

120 Slow Cooker Recipe Favorites: Mary Engelbreit’s Fan Fare Cookbook $5.99 On the subject of cooking, Mary Englebreit once stated, “If my family had to depend on me for food, they would starve to death in a really cute kitchen.” So for 120 Slow Cooker Recipe Favorites: Mary Englebreit’s Fan Fare Cookbook, Mary called upon family, friends, and fans to submit their all-time favorite slow cooker recipes. 120 Slow Cooker Recipe Favorites is a beautiful collection of prep-it-and-forget-it dishes paired with Mary Englebreit’s distinctive artwork. Winning submissions include everything from chilis to dumplings, soups, stews, hearty entrees, and flavorful side dishes, as well as tasty appetizers and even a few decadent slow cooker desserts. Consider cooking up a pot of Slovenian Stew, Vegetable Soup, or American-Style Boeuf Bourguignon, served alongside GiGi’s Creamy Zucchini or Mimmy’s Apple, Sausage, and Cranberry Stuffing. Finish the meal with Indian Corn Pudding or Slow Cooker Carrot Cake. 120 Slow Cooker Recipe Favorites is an artful and inspiring cookbook for home cooks who live an on-the-go lifestyle but don’t want to sacrifice delicious family meals.

The Goodlife Recipe Cat Treat Chicken/ Beef $2.99 The Goodlife Recipe Cat Treat The Goodlife Recipe Wholesome Delights Cat Treats are crunchy and creamy, stuffed with real flavors of chicken and beef or salmon and shrimp. The dual texture and great taste will keep them purring with delight. And you will love them for being free of artificial preservatives or flavors. Features: . Made with natural ingredients . Contains no artificial preservatives, flavors or fillers . Cats love the crunchy outside and creamy inside texture . Resealable bag keeps treats fresh and tasty Item Specifications: Size: 3 oz bag Flavor: Chicken and Beef Salmon and Shrimp Indoor Formula (salmon and vegetable) Ingredients: Chicken and Beef- Chicken By-Product Meal, Ground Corn, Animal Fat, Rice, Dried Meat By-Products, Wheat Flour, Natural Poultry Flavor, Corn Gluten Meal, Potassium Chloride, Choline Chloride, Salt, Malted Barley, Calcium Carbonate, Chlorophyll, Dl -Methionine, Taurine, Minerals (Zinc Sulfate, Copper Sulfate, Manganese Sulfate, Potassium Iodide), Iron Oxide, Vitamins (Dl -Alpha Tocopherol Acetate [Source Of Vitamin E], Folic Acid Supplement, Vitamin A Acetate, Vitamin B12 Supplement, Niacin Supplement, Riboflavin Supplement [Vitamin B2], Vitamin D3 Supplement, D-Calcium Pantothenate, Thiamine Mononitrate [Vitamin B1], Biotin Supplement, Pyridoxine Hydrochloride [Vitamin B6]), Dried Beef, Dried Spinach, Dried Peas, Dried Carrots, Skim Milk Powder, Naturally Preserved With Mixed Tocopherols, Natural Flavor, Cheese Powder Salmon and Shrimp- Chicken By-Product Meal, Ground Corn, Animal Fat, Rice, Dried Meat By-Products, Wheat Flour, Natural Poultry Flavor, Corn Gluten Meal, Potassium Chloride, Choline Chloride, Salt, Calcium Carbonate, Chlorophyll, Dl -Methionine, Taurine, Salmon Meal, Minerals (Zinc Sulfate, Copper Sulfate, Manganese Sulfate, Potassium Iodide), Vitamins (Dl-Alpha Tocopherol Acetate [Source Of Vitamin E], Folic Acid Supplement, Vitamin A Acetate, Vitamin B12 Supplement, Niacin Supplement, Riboflavin Supplement [Vitamin B2], Vitamin D3 Supplement, D-Calcium Pantothenate, Thiamine Mononitrate [Vitamin B1], Biotin Supplement, Pyridoxine Hydrochloride [Vitamin B6]), Dried Beef, Dried Spinach, Dried Peas, Dried Carrots, Skim Milk Powder, Iron Oxide, Naturally Stabilized With Mixed Tocopherols, Natural Flavor, Shrimp Meal, Cheese Powder Indoor Formula- Chicken by-product meal, ground corn, animal fat, rice, dried meat by-product, wheat flour, natural poultry flavor, corn gluten meal, potassium chloride, chlorophyll, choline chloride, salt, dried beef, taurine, dl-methionine, calcium carbonate, salmon meal, vitamins (dl-alpha tocopherol acetate (source of vitamin E) folic acid supplement, vitamin A acetate, vitamin B12 supplement, niacin supplement, riboflavin supplement (vitamin B2), vitamin D3 supplement, d-calcium pantothenate, thiamine mononitrate (vitamin B1), biotin supplement, pyridoxine hydrochloride (vitamin B6)), minerals (zinc sulfate, copper sulfate, manganese sulfate, potassium iodide),

Dip It!: Great Party Food to Spread, Spoon, and Scoop $16.99 Next time you party, try a dip. Or two. Or three. Rick Rodgers, renowned cooking teacher and cookbook author shares 95 of his favorite dip recipes in his new book, Dip It! Of course there’s the classic onion soup mix, but why not make Rick’s updated recipe with onions? For a Super Bowl or tailgating party, you’ll score big with bowls of tortilla chips served up with meaty Hot Beef and Pinto Bean Chili Dip. There are plenty of vegetarian spreads, too. Scoop wedges of pita into Moroccan Eggplant and Tomato Dip. The Faux Cheese Fondue will be a hit with cheese lovers. Rick also offers plenty of lighter dips such as the Two-Alarm Salsa or Three-Bean Salsa. Need an elegant dip for a special occasion? Try the Pesto Mascarpone or the silky smooth Double Salmon Dip. And many of these dips do double duty — use them to bring a little something extra to your sand-wiches. And what’s homemade dip without crunchy, crispy dippers? There are recipes for homemade versions of Potato Chips, Herbed Breadsticks, Tortilla Chips, and much more. Also included is a complete list of vegetable dippers that will add snap and color to your table. Rick also offers lots of helpful entertaining tips from do-ahead recipes to creative dip holders. So have a party. Take a dip with Dip It!

Great Party Dips $16.95 Easy to prepare and fun to eat, dips are the perfect party foods. They can be the central spread at a cocktail party, a crowd-pleasing nibble at a potluck, or a no-fuss appetizer at a dinner party. And what Super Bowl or Oscar party would be complete without a bowl of guacamole, cheese dip, or babaganoush?This book gives you recipes for more than 60 standout dips that will add pizzazz to any party. Author Peggy Fallon offers lots of fresh, exciting choices, like Rockin’ Moroccan Salsa, Artichoke-Asiago Dip with Lemon, Wild Mushroom and Walnut Pâté, and Deviled Shrimp with Bacon. You’ll also find all of your favorites here—Hummus with Smoked Paprika, Fresh Spinach Dip with Feta and Dill, and Two-Olive Tapenade with Capers, to name a few—each with a special twist that makes it party-perfect. There are recipes for cool dips, hot dips, salsas, spreads, pâtés, and more—even recipes for festive dessert dips, such as Pumpkin Cheesecake Dip. Best of all, most of these recipes are so simple even a novice cook can pass for a pro.Each recipe comes complete with suggestions for dippers and dunkers, and you’ll find recipes for homemade Pita Chips, Crostini, Tortilla Chips, and Won Ton Crisps that beat store-bought hands-down. The book also includes savvy tips on how to serve dips in attractive and enticing ways, figure out how many dips you’ll need for a party, and prepare perfect vegetable crudités. Throughout, nearly 30 striking color photographs demonstrate just how appealing dips can be—and why they’re perfect for every party. So start planning your party today. From bright contemporary flavors and zesty ethnic taste sensations to classic palate-pleasers, Great Party Dips is packed with delicious choices you and your guests will love.

Great Party Dips $16.95 Easy to prepare and fun to eat, dips are the perfect party foods. They can be the central spread at a cocktail party, a crowd-pleasing nibble at a potluck, or a no-fuss appetizer at a dinner party. And what Super Bowl or Oscar party would be complete without a bowl of guacamole, cheese dip, or babaganoush?This book gives you recipes for more than 60 standout dips that will add pizzazz to any party. Author Peggy Fallon offers lots of fresh, exciting choices, like Rockin’ Moroccan Salsa, Artichoke-Asiago Dip with Lemon, Wild Mushroom and Walnut Pâté, and Deviled Shrimp with Bacon. You’ll also find all of your favorites here—Hummus with Smoked Paprika, Fresh Spinach Dip with Feta and Dill, and Two-Olive Tapenade with Capers, to name a few—each with a special twist that makes it party-perfect. There are recipes for cool dips, hot dips, salsas, spreads, pâtés, and more—even recipes for festive dessert dips, such as Pumpkin Cheesecake Dip. Best of all, most of these recipes are so simple even a novice cook can pass for a pro.Each recipe comes complete with suggestions for dippers and dunkers, and you’ll find recipes for homemade Pita Chips, Crostini, Tortilla Chips, and Won Ton Crisps that beat store-bought hands-down. The book also includes savvy tips on how to serve dips in attractive and enticing ways, figure out how many dips you’ll need for a party, and prepare perfect vegetable crudités. Throughout, nearly 30 striking color photographs demonstrate just how appealing dips can be—and why they’re perfect for every party. So start planning your party today. From bright contemporary flavors and zesty ethnic taste sensations to classic palate-pleasers, Great Party Dips is packed with delicious choices you and your guests will love.

Over 150 Yummy Salsa Recipes $0.99 “Get salsa recipes for every occasion and every palate. You get almost 200 salsa recipes for your every imaginable combination of ingredients. There’s sure be something for everyone”…”Salsa is the #1 selling condiment in North America. It has now become the favorite topping over eggs, as sauce over chicken, beef, pizza, pasta, vegetables, baked potatoes or fries. It is endless what you can put it on or in!”The Cookbook forAmerica’s Favorite Salsa Recipes…SALSA [SAL-saw] A uniquely concoction of finely chopped peppers and vegetables, oils & vinegars. Has replaced catsup as the most popular condiment in the worldSalsa is so varied it is impossible to find it monotonous. Red, green, yellow, fruit, vegetable, cooked and uncooked, firey hot habanero and mild delicious Pablano, simple and complex for dipping toasted or fried tortillas and for spooning onto tacos, quesadillas, tostadas, empanadas.The variety of salsas recipes are limitless and yet to be imagined. I encourage you to have fun, experiment by using the very traditional and contemporary recipes as a guide, combined with your imagination get ready to enjoy the surprising and delicious homemade salsa creations that you and your family will be slathering on everything.Within the pages of Salsa Recipes, you will find delicious and traditional salsa recipes as well as a selection of unique variations like:*Black and White Salsa*Salsa Cheeseburgers*Mango Salsa Recipe*Tropical Fruit and Black Bean Salsa*Fruit Salsa*My Evil Twin” Habanero*Apple Berry Salsa with Cinnamon Chips*Guadalajara Salsa*Ultimate Nightmare Salsa*Beef and Salsa Dip*Eggplant Salsa and Homemade Pita Chips*Fresh Apple Salsa*Jalapeno Mango Salsa with Vanilla and Lime*Roasted Tomatillo and Garlic Salsa*Easy Salsa Verde Avocado Dip*Five-Alarm Salsa*Fresh Green Chili Sauce*Jalapeno

Potato $59.95 The potato has become so familiar to everyone today – it is the uncontested star on the menu of chefs both great and small – that we tend to forget its history. The potato has survived wars, famines, political intrigue and is certainly the modern-day success story of the food industry. With its origins in the Andes, the potato was introduced to 16th century Europe by the Spanish and this beautifully illustrated book tell the fascinating story of this nutritious and delicious vegetable before presenting a portrait of 180 different types; from British Queen, first grown in Scotland, to la Ratte, made famous by Joel Robuchon. Then fifty-three potato-loving chefs enable the reader to discover or rediscover the variety of ways the world’s most popular tuber can be enjoyed. Feran Adria’s recipe in his inimitable original style is for Potato Puree with Vanilla Sugar; Heston Blumenthal reveals the secret of his perfect Chunky Chips; Thomas Keller presents a Spring Vegetable Salad; Jean-Georges Vongerichten – or Vong to his followers – offers a slowly cooked sable fish, potato noodles with creme fraiche, vodka and caviar and Charlie Trotter amazes with his Russian banana fingerling, New York Red Bliss and Desiree potatoes, a kumomoto oyster emulsion and Inranian Osetra caviar.

Salsa Recipes $1.99 “Get salsa recipes for every occasion and every palate. You get almost 200 salsa recipes for your every imaginable combination of ingredients. There’s sure be something for everyone”… “Salsa is the #1 selling condiment in North America. It has now become the favorite topping over eggs, as sauce over chicken, beef, pizza, pasta, vegetables, baked potatoes or fries. It is endless what you can put it on or in!” The Cookbook forAmerica’s Favorite Salsa Recipes…SALSA [SAL-saw] A uniquely concoction of finely chopped peppers and vegetables, oils & vinegars. Has replaced catsup as the most popular condiment in the world Salsa is so varied it is impossible to find it monotonous. Red, green, yellow, fruit, vegetable, cooked and uncooked, firey hot habanero and mild delicious Pablano, simple and complex for dipping toasted or fried tortillas and for spooning onto tacos, quesadillas, tostadas, empanadas. The variety of salsas recipes are limitless and yet to be imagined. I encourage you to have fun, experiment by using the very traditional and contemporary recipes as a guide, combined with your imagination get ready to enjoy the surprising and delicious homemade salsa creations that you and your family will be slathering on everything. Within the pages of Salsa Recipes, you will find delicious and traditional salsa recipes as well as a selection of unique variations like: * Black and White Salsa * Salsa Cheeseburgers * Mango Salsa Recipe * Tropical Fruit and Black Bean Salsa * Fruit Salsa * My Evil Twin” Habanero * Apple Berry Salsa with Cinnamon Chips * Guadalajara Salsa * Ultimate Nightmare Salsa * Beef and Salsa Dip * Eggplant Salsa and Homemade Pita

Sephra Belgian Dark Fondue Chocolate 20LB $115 Sephra Dark pure Belgian couverture chocolate contains 62.5% of cocoa solids. This is our original specially formulated couverture chocolate developed for use by commercial chocolate fountain operators and for home use chocolate fountains. Made from all natural ingredients and kosher certified, it contains no hydrogenated oils or substituted vegetable fats. Sephra Belgian Chocolate is the highest quality chocolate for use in chocolate fountains. Sephra’s chocolate fountain chocolate is packaged in 2 lb. bags convenient for portion control and for better product shelf life. Also use Sephra Belgian Chocolate for the best chocolate chip cookies you have ever tasted !Imported from Belgium. Special chocolate fountain recipe. No extra ingredients needed, Fountain Ready.62.5% Cocoa Solids Contains ten (10) 2lb bags

Sephra Belgian Milk Fondue Chocolate 4lb Box $25.5 Sephra pure Belgian Milk couverture chocolate contains 38.5% of cocoa. This is our original specially formulated couverture chocolate developed for use by commercial chocolate fountain operators and for home use chocolate fountains. Made from all natural ingredients and kosher certified, it contains NO hydrogenated oils or substituted vegetable fats. Sephra Belgian Chocolate is the highest quality chocolate for use in chocolate fountains. Sephra’s chocolate fountain chocolate is packaged in 2 lb. bags convenient for portion control and for better product shelf life. Also use Sephra Belgian Chocolate for the best chocolate chip cookies you have ever tasted!Imported from Belgium Special chocolate fountain recipe No extra ingredients needed, Fountain Ready38.5% Cocoa Solids Contains two (2) 2lb bags

Sephra Premium Dark Semi Sweet Fondue Chocolate 4lb Box $23 Sephra Premium Dark couverture chocolate contains 58.5% of cocoa solids. This is our original specially formulated couverture chocolate developed for use by commercial chocolate fountain operators and for home use chocolate fountains. Made in the USA from all natural ingredients and kosher certified, it contains no hydrogenated oils or substituted vegetable fats. Sephra Premium Chocolate is the premier gourmet chocolate for use in chocolate fountains. Sephra’s Premium chocolate fountain chocolate is packaged in 2 lb. bags for convenient portion control and for better product shelf life. Use Sephra Premium Chocolate for all your baking needs including your favorite chocolate chip cookie recipe. You will be amazed at the difference in taste!Made in the USA Special chocolate fountain recipe. No extra ingredients needed, Fountain Ready.58.5% Cocoa Solids Contains two (2) 2lb bags