By Andrew George Jr., Robert Gairns

ISBN-10: 1551523833

ISBN-13: 9781551523835

Conventional local recipes that includes items from the land, sea and sky, symbols of a permanent food that illustrate admire for the nurturing land, and acknowledgment of the religious energy meals could have in our lives.

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Extra info for A Feast for All Seasons: Traditional Native Peoples' Cuisine

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Halve the amount of fat called for in savory recipes, such as soups, stews, sauces, and casseroles. • When baking, use fruit purees made from apples, bananas, or prunes or substitute a portion of the all-purpose flour with soy or flaxseed flour, which contains “healthy fats,” to replace part of the added fat. Replace unsweetened chocolate with unsweetened cocoa powder: for every ounce of chocolate, substitute 3 tablespoons of cocoa. Because fat adds flavor to baked goods, enhance flavor by increasing or adding ingredients such as citrus zests, various extracts, and sugar when you cut fat from a recipe.

Alcohol is responsible for an estimated 3 percent of cancer deaths. Reduction or elimination of alcohol clearly reduces the risk of developing many cancers. Moderate drinking is defined as about two drinks a day for men and one drink a day for women. A beneficial effect of moderate alcohol consumption on coronary heart disease has been observed, but this needs to be balanced with the associated increased risk of cancer. The Science Behind Diet and Cancer 17 Caffeine Is caffeine really bad for you?

Alcohol is responsible for an estimated 3 percent of cancer deaths. Reduction or elimination of alcohol clearly reduces the risk of developing many cancers. Moderate drinking is defined as about two drinks a day for men and one drink a day for women. A beneficial effect of moderate alcohol consumption on coronary heart disease has been observed, but this needs to be balanced with the associated increased risk of cancer. The Science Behind Diet and Cancer 17 Caffeine Is caffeine really bad for you?

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A Feast for All Seasons: Traditional Native Peoples' Cuisine by Andrew George Jr., Robert Gairns


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