Not Milk…NUT MILKS! 40 Of the Most Original Dairy-Free Milk Recipes Ever! (e-book available on this site) Factory farmed dairy products are a major contributor to food allergies and many people seek to avoid them for that reason. In fact, nearly 1 in 2 people is said to be lactose intolerant. Another concern for people who consume factory farmed milk products is rBGH (recombinant bovine growth hormone) which is administered to an estimated 30 percent of conventional dairy cows to increase milk-output. Some doctors and scientists believe that consuming dairy products from rBGH-treated cows may increase the risk of certain cancers, particularly, prostate, breast, and ovarian cancer. Not only do the drugs given to cows threaten human health, they also threaten the health of the animals who are administered them, and the environment itself, in which their waste by-products bio-accumulate.

Mother Nature offers us a better way and, its called "milk without the moo!" See how easy and enjoyable it is to blend your favorite organic nuts and seeds (along with fruits, natural sweeteners, and liquids) into smooth, creamy tasting and taste sensations, such as Apple Fruit Harvest Pecan Milk, Sunny Apricot Almond Milk, Banana Coconut Cream Walnut Milk, Raspberry Almond Butter Milk, and dozens more. The forty recipes featured in this book take under ten minutes to prepare and they offer to be easily digested, eco-friendly drinks that enrich the diet with protein, vitamins, minerals, and essential fatty acids. Nut Milks are a great alternative for those who want to avoid all animal sourced foods that dont fit the criteria of a strict vegetarian diet. But, even those who dont call themselves vegetarian will consider them a gourmet treat.

*The recipes in this book have appeared in numerous newspaper, book, and magazine publications, including Wellness Newspaper, Whole Foods News, Coop News, Minnesota Wellness Directory, Organic Gardening Almanac, Vegetarian Gourmet, and Veggie Life, to name a few.

GOURMET GRAINS- Main Dishes Made of Nature (e-book available on this site) If youre a whole foods cook that loves making new culinary discoveries (or simply a person who aspires to eat healthy meals prepared from whole foods), youll marvel at the way you can turn ancient grains (such as quinoa, millet, teff, amaranth, basmati rice and wild rice) into gourmet dining pleasures such as: Mexican Garden Fiesta Millet, Quinoa Parmesan with Garlicky Green Beans and Tomatoes, and North Woods Wild Rice with Craisins and Pecans.

Are there ecological benefits to preparing entrees made with grains? The answer to that question is a resounding 'yes! When we eat less meat, we protect the planetary resources that we depend upon to produce meat, such as land and water. We also stop the process of crowding animals together in factory farms, storing their waste in giant lagoons, and burning down forests to grow crops to feed them —which destroys species and habitats and leads to the bio-accumulation in the environment of greenhouse gases.

The industrial production of beef, we should note, is a significant contributor to global climate change. In fact, the claim that meat production is closely linked to global warming has received some credible backing by both the United Nations and the University of Chicago. Both institutions have issued reports that have been widely summarized as condemning meat-eating. Though I dont personally condemn meat eating, because I believe that meat produced in a conscientious and sustainable way can be part of a health-giving, eco-friendly diet, I do believe that we should practice eating less meat (and more whole grains) for health reasons, both personal and planetary. Whole grains provide our bodies with a rich source of fiber, carbohydrates, protein and nutrients, all of which serve to keep our human ecology system in good working order!

*The recipes in this book have appeared in numerous newspaper and magazine publications, including Coop Consumer News, For the Love of Food, St. Paul Pioneer Press, Organic Gardening Almanac, Living Off the Land, Veggie Life, Vegetarian Gourmet, and Delicious!, to name several.

SUPER SMOOTHIES -Taste the Nectar of Life! (e-book available on this site) 'Light and clean, its the new smoothie cuisine. Go beyond the heavyweight protein powder shake routine of yesteryear, and even the yogurt-fruit concoctions that have become ho-hum. The dairy-free collection of smoothie recipes that are featured in this book,- which blend a variety of whole food flavors and exotic food colors into yummy taste sensations, invite your taste buds to tango with your favorite fruits, vegetables, non-dairy milks and juices. Imagine nourishing your body and mind with drinks such as: Frosty Banana Currant, Creamy Butterscotch Yam, Apple Berry Rhubarb, Roasted Carob Mint Barley, Sweet Cinnamon Pumpkin, Pearly Prune and Sesame and dozens more! What other meal in your diet, can you say sounds as delicious to eat and as a homemade smoothie? Whether you commit to drinking a smoothie every day of the week, or even only occasionally, youll never get bored with the recipes in this book because they inspire a connection to the natural world (including natures orchards, gardens and fields) wherefrom your inspiration for creative recipe offers to originate!

My smoothie collection offers to be a great addition to any diet that is nutritionally depleted, because the recipes contain super food fortifiers, such as flaxseeds, nuts and nut butters, spices (which have medicinal values) and other super food ingredients which serve to detoxify your body and regenerate your health! There are many pollutants in our environment today that can be the cause of unwanted health ailments. Even our own human eco-system can produce metabolic cellular waste when we dont eat a diet that is balanced. When that happens, we feel sluggish, sick and tired. So, its vitally important to detoxify and regenerate our bodies in a gentle way by consuming the juices, food fibers and phyto-nutrients that are found in my easy to prepare, whole food smoothies!

*The recipes in this book have appeared in numerous newspaper and magazine publications, including The Boston Globe, Organic Gardening Almanac, Grand Times, Womans World, Vegetarian Gourmet, and Veggie Life to name a few.