A best-selling and essential smoothies guide covering their wide-ranging nutritional and health benefits with more than 200,000 copies in print. The Smoothies Bible features over 400 recipes along with advice on how to easily get your daily servings of fruits and vegetables with incredibly healthy, nutrient-dense, mineral-packed and vitamin-rich smoothie blends. Culinary herbalist and professional […]
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You’ll want to win this handy guide and cookbook by Yvonne Tremblay by following us and likiing the post at https://www.instagram.com/p/DN2_8-UQAZa/ – easy! $35 L:1/person, Canada only. Ends Sunday Aug 31/25.
Donairs were originally not for the lucky-in-love, but the recourse of the degenerate. They were the butt of toilet humour, the scapegoat of indigestion. The mystery meat with the secret sauce was wrapped in urban legend. It was so commonplace that we took it for granted, no more significant than hamburgers or spaghetti. Book of
Now an established regional classic, Out of Old Nova Scotia Kitchens was first published in 1970 and became an instant hit, selling more copies than any cookbook ever published in the province. A collection of traditional Nova Scotia recipes, the book remains extremely popular today and has proven to be a practical guide as well as a
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Win this guide to understanding the bounty of the harvest by following us and liking the post at https://www.facebook.com/photo/?fbid=1078930297757758&set=a.344060701244725 – easy! $26 L:1/person, Canada only. Ends Sun Aug 24/25.
Experience the profound health benefits of fermenting sauerkraut and kimchi — a time-honored tradition that enriches your diet with vibrant flavors and essential nutrients. Mouthwatering Sauerkraut: Fermentation Made Easy! explores how easily fermented foods can transform your overall well-being by enhancing your gut health. Holly Howe, a Fermentation Educator and cookbook author, provides step-by-step instructions for fermenting
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Based in Duck Bay, Manitoba, in the 1940s, an Elder shares his experience of going out to collect blueberries, a traditional gathering that took place every summer. He describes the journey and landscape with humor and such vivid imagery that readers will see themselves there with him, boarding the trail of wagons from surrounding communities
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The Butcher, the Baker, the Wine and Cheese Maker by the Sea is a tribute to the remarkable innovators and culinary leaders who make up Canada’s west coast food culture. Discover some of the most diverse and delicious food on the planet—from the fabulous food-truck fare of Tofino to the elegant dishes of downtown Vancouver’s five-star
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Discover the edible delights of the Okanagan with profiles on more than 125 farm-to-table chefs, bakers, beekeepers, orchardists, farmers, market gardeners, butchers and charcutiers, fisherpeople, coffee roasters, distillers, craft brewers, chocolatiers, millers, foragers, cheesemakers, fishmongers, and producers of fine craft foods and drink. Complete with full-colour maps of the area’s sub-regions and complete contact information
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