Abstract: Recipes for unrefined, unprocessed foods that contain no preservatives, artificial colors, or sugar are introduced in this collection of healthy, yet tasty vegetarian luch ideas. Ingredients that may be new to those unfamiliar with vegetarian cooking (i.e. carob, gomasio, kelp, kudzu, miso, nori, soybeans, spirulina, spike and vege-sal, tahini, tamari, tempeh, tofu) are described. Recipe categories include 1) sandwiches-breads, spreads, fillings, 2) salads and salad dressings, 3) snacks, 4) beverages, and 5) thermos soups. Sample menus are presented that maximize overall protein value by combining complementary amino acids from different foods. Types of menus include school lunches, school lunches with soup, adult lunches, adult lunches with salad, and adult lunches with soup. Preparation and packing techniques, equipment, containers, and wrappings most appropriate for selected lunch box items are discussed. Suggestions are also presented for making lunch a more relaxed and pleasurable experience. A reading list and subject index are included. (a).
Enter The Universe According to Peter Max. A true Pop Art icon—one of the world’s most well-loved visual artists—Peter Max now offers us an intimate, unprecedented look at the inner workings of his imagination. Vibrantly colored artwork accompanies fifty evocative personal essays in which Max, for the first time ever, shares his life story and personal philosophies. Fans of pop art, psychedelic illustration, and the art of underground comics will revel in Max’s unique, unforgettable illustrations and in the details of his own captivating creative odyssey.
Abstract: Recipes for unrefined, unprocessed foods that contain no preservatives, artificial colors, or sugar are introduced in this collection of healthy, yet tasty vegetarian luch ideas. Ingredients that may be new to those unfamiliar with vegetarian cooking (i.e. carob, gomasio, kelp, kudzu, miso, nori, soybeans, spirulina, spike and vege-sal, tahini, tamari, tempeh, tofu) are described. Recipe categories include 1) sandwiches-breads, spreads, fillings, 2) salads and salad dressings, 3) snacks, 4) beverages, and 5) thermos soups. Sample menus are presented that maximize overall protein value by combining complementary amino acids from different foods. Types of menus include school lunches, school lunches with soup, adult lunches, adult lunches with salad, and adult lunches with soup. Preparation and packing techniques, equipment, containers, and wrappings most appropriate for selected lunch box items are discussed. Suggestions are also presented for making lunch a more relaxed and pleasurable experience. A reading list and subject index are included. (a).
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