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    Healthy Cooking for a Happy Life
    Healthy Cooking for a Happy Life
    Healthy Cooking for a Happy Life
    Ebook119 pages1 hour

    Healthy Cooking for a Happy Life

    By Charlene Venette

    ()

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    About this ebook

    If you’ve ever wished that there was one book that gave you all of the basics of "Healthy Living" plus delicious, not just healthy recipes then this is the book for you. This is a book about good living. It’s also a guide to making healthy food that tastes great. Take advantage of my years of research, experience and training as a Nutritional Therapist. Here you will learn what ingredients are good for you and which ones aren’t. You will learn how to use them so that you can be creative and become a good cook for yourself and anyone else you want to cook for. You will also learn about some basic natural remedies that you will want to keep on hand. The Pantry section has all of the items you want to have on hand to help you be ready for anything. There are over 75 recipes that are easy to prepare and delicious. Master them and you will be able to tackle any recipe that you want to make. I have condensed an abundance of information into an easy to understand book that you can use to learn about nutrition and also have access to healthy recipes.

    LanguageEnglish
    PublisherCharlene Venette
    Release dateJan 16, 2017
    ISBN9781370964284
    Healthy Cooking for a Happy Life
    Author

    Charlene Venette

    I am a Nutritional Therapist, grandmother, mother, and wife. I live in Eugene Oregon with my husband Jeff near our daughter and two grandsons. I have recently gone back to college to get my degree. My goal is to teach others about cooking and nutrition either by working in a nonprofit career or as an entrepreneur. I enjoy food, gardening, and creating interesting dishes but also turning traditional recipes into healthy ones. I hope you enjoy my efforts.

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      Book preview

      Healthy Cooking for a Happy Life - Charlene Venette

      Contents

      Part 1 Ingredients (The simple truth)

      Salt

      Sugar

      MSG

      GMO and NON GMO

      Fruit

      Vegetables

      Fats

      Food Pyramid

      Part 2 Supplements Herbs and Essential Oils

      Essential Oils

      Flower Waters

      Salves and Creams

      Teas and Herbs

      Supplements

      Bibliography

      Part 3 The Pantry

      Part 4 The Recipes

      Sauces and Gravy

      Miscellaneous

      Munchies and Such

      Bakery

      Savories

      Soups and Sandwiches

      Desserts

      About the Author

      Healthy Cooking for a Happy Life

      Healthy food that tastes great!

      By Charlene Venette NT

      SMASHWORDS EDITION | COPYRIGHT 2017 Charlene Venette

      THIS EBOOK IS LICENSED FOR YOUR PERSONAL ENJOYMENT ONLY.  THIS EBOOK MAY NOT BE RE-SOLD OR GIVEN AWAY TO OTHER PEOPLE.  IF YOU WOULD LIKE TO SHARE THIS BOOK WITH ANOTHER PERSON, PLEASE PURCHASE AN ADDITIONAL COPY FOR EACH RECIPIENT.  IF YOU’RE READING THIS BOOK AND DID NOT PURCHASE IT, OR IT WAS NOT PURCHASED FOR YOUR USE ONLY, THEN PLEASE RETURN TO SMASHWORDS.COM AND PURCHASE YOUR OWN COPY.  THANK YOU FOR RESPECTING THE HARD WORK OF THIS AUTHOR.

      Introduction

      Take advantage of my years of experience, research and training as a Nutritional Therapist. If you’ve ever wished that there was one book that gave you all of the basics of Healthy Living plus delicious, not just healthy recipes then this is the book for you. This is a book about good living. It’s also a guide to making healthy food that tastes great. Here you will learn what ingredients are good for you and which ones aren’t. You will learn how to use them so that you can be creative and become a good cook for yourself and anyone else you want to cook for. You will also learn about some basic natural remedies that you will want to keep on hand. The Pantry section has all of the items you want to have on hand to help you be ready for anything. Lastly, are the recipes, you might want to jump right to this section but I am going to suggest that you read the first sections before moving on to the recipes. This will give you a knowledge base and you will understand the recipes better.

      From the age of 10, I have been cooking and learning. I became interested in health when my parents both became ill with cancer and died at very early ages. When my mother died at the age of 36 I was only 13. I decided then that I was not going to succumb to this dreaded disease and instead would become knowledgeable about health and nutrition. As a teenager, I spent time at health food stores rather than shopping malls. My friends thought I was a bit square but the time I spent learning about nutrition has served me well in my adult years.

      You are making a good choice by purchasing this eBook if you want a simple resource that you will refer to time and again. I have tried to write an intelligent, direct, informative book that is free of hyperbole and difficult lingo. I want everyone that reads this to be able to understand it and put it to use in their daily lives.

      Bon Appetite

      Charlene Venette

      Disclaimer: I do not make any claims that I am a doctor or health care practitioner. The information contained in this book is for you to read and evaluate at your own discretion. I suggest that you check out the references that I include as well as the information that is available on the websites that I include in this section. Also be sure to discuss any diet changes with your health care provider.

      Part 1 Ingredients…the simple truth

      The #1 rule is that it is very important that you try to eat only organic fruits and vegetables. Many vegetables today are either genetically modified or saturated with pesticides. If you feel that organic produce is too expensive, try introducing as much as you can into your diet in the beginning, then add more as you can afford to. If you eat meat make sure it is grass fed/organic or wild game, free range/organic chicken, and wild caught seafood. The same goes for eggs, look for free range or organic eggs.

      Contrary to popular thinking healthy does not mean low carb, or fat free, or sugar free. Healthy means balanced nutrition. The way to get this and still retain flavor is to use healthy substitutes not chemicals or fillers. All of the recipes I have included use organic ingredients; grass fed or organic meats and poultry, wild game and seafood. The salt used should be sea salt. I will also mention Liquid Amino’s which I sometimes use instead of salt. Let’s begin with a short lesson on salt.

      The Health Benefits of Salt

      Besides being a component of extracellular fluid that bathes every living cell, sodium is important in two other ‘salty oceans' in the body-our blood and our lymphatic fluid. It is also necessary for the production of hydrochloric acid, the digestive enzyme secreted by the stomach in order to digest protein. Along with potassium, sodium is required for the proper functioning of our nerves and the contraction of our muscles...With the many crucial roles sodium plays, it's clear that if we had no sodium, we would cease to exist.

      Go into any gourmet section of your favorite grocery store or any gourmet food store today and you will most likely see an array of different colored salts. They all have their own aroma and flavor. Salt Works in Woodenville, Washington specializes in gourmet salt; smoked salt, pink salt, flake salt, fleur de sel, gray salt, and Hawaiian sea salt are just a few of the many types of salt they carry. Salt Works has a website and a storefront; if you want to know more about the different kinds of salt there are, check them out they know their stuff.

      We use one basic kind of salt in our home, Real Salt by Redmond. As its name implies Redmond RealSalt® is well, real salt. We occasionally use some of the gourmet salts, I especially like the smoked one, I like using it in vegetarian dishes where I would normally use smoked meats.

      It may surprise many people, but in its natural form, salt is not sparkly white or free flowing. Actually, the table salt and many sea salts most people are familiar with have been bleached, refined, and mixed with anti-caking agents and iodine. Many so-called table salts also contain sugar, in the form of dextrose-meant to cover or disguise an otherwise harsh and bitter flavor. In fact, a quick glance at the ingredients label on most table salt products might surprise you! In addition to sodium chloride, you'll probably find calcium silicate or sodium silica aluminate, dextrose, and potassium iodide. By contrast, Redmond RealSalt® is real salt-unrefined and natural, free from any additives or chemicals of any kind. Their website gives this explanation: Real Salt has colored specks in it that may cause some to ask what these specks are. Real Salt’s unique pinkish appearance and flecks of color come from more than 50 natural trace minerals, including iodine. By contrast, other so-called table salts are white because of bleaching and refining. RealSalt® comes from an ancient salt deposit near the small town of Redmond, Utah, more than 150 miles south of the Great Salt Lake (real).

      As I mentioned above there are many health benefits to using moderate amounts of the correct salt. Ann Louise Gittleman, in her book Total Health volume 22, notes that "Reducing sodium too much can be just as harmful as consuming large amounts of it. Too little can cause spasms, poor heart rhythms, sudden death and even increase the risk

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