The Big Book of Juicing - (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br>With The Big Book of Juicing, you'll learn how to make a variety of healthy drinks, which fruits and vegetables provide the nutrients to meet your specific health needs, and which produce is better when eaten whole rather than juiced or blended. You'll discover how to choose the right juicer and tips for going on a juice detox. The full-color photos will inspire you to start blending today. Feel the difference when you incorporate these juices, smoothies and other drinks into your daily diet. <p/> Apricot & Melon Smoothie<br> Cacao Dessert Smoothie<br> Excitement in Your Mouth Juice<br> Frothy Monkey Juice<br> Lemon Ginger Kombucha<br> Probiotic Lemonade<br> Secret Spinach Shake<br> Quick and Dirty Flu Fighter<br> Wake Me Up Morning Cocktail <p/> In addition, readers will learn how green smoothies are hands down one of the best supplements to any diet. With at least one smoothie a day your body will not only receive an extra boost of nutrients, but it will begin to crave these healthier foods naturally. <p/> The Big Book of Juicing also gives instructions on how to create probiotic drinks that benefit digestion, metabolism, and the immune system. Now you can enjoy these bubbly probiotic drinks at home. Enthusiasts of the bubbly probiotic drink kombucha look to its high levels of B vitamins and amino acids, which are said to improve your mood, energy levels, joint function, and skin. <p/> Whether you're new to juicing or already a stalwart supporter, you'll find tips and recipes that the whole family will love!<p/><br></br><p><b> About the Author </b></p></br></br><b>Skyhorse Publishing, </b> along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a <i>New York Times</i> bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
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