Introducing the ultimate guide to resetting and rebalancing your health through the power of the Alkaline Diet Plan.
In this comprehensive book, you'll learn everything you need to know to start your journey towards a healthier and more balanced lifestyle. From understanding the science behind the Alkaline Diet to discovering the best foods to eat and avoid, this book has it all.
This book is not just for people who are on an alkaline diet, it is for everyone. This book will show you how to be healthier with foods that naturally have an alkaline effect on your body. This book also gives you the secrets to longevity.
Genre: COOKING / GeneralRecently we ran a promo and were able to make 1500 sales during the promotion period. Though all sales were free downloads but it signifies that the topic has potential and is capable of making money. Paid downloads vary between 40 to 60 per month.
Calculation
Minimum estimate - 30 Paid Downloads * $3.00 * 70% = $63 per month
Maximum but not limited to - 60 Paid Downloads * $3.00 * 70% = $126 per month
Annual Earnings per book - Minimum Estimate - $63 * 12 = $756 per year.
Annual Earnings per book - Max but not limited to Estimate - $126 * 12 = $1512 per year.
Please Note - This is just one book. I have over 1000+ books in my arsenal. If one book can do this much imagine how much even 10 books could do for you. Just stay committed with our business model and I assure you that we all will make money!! Lot of it!!
MINESTRONE ALKALINE
Ingredients
950 ml water or organic vegetable stock
1 medium potato, peeled and chopped
1 carrot, chopped
1 chervil, cut
1 turnip, cut
1 stalk of celery, cut
50 g of shallots
160 ml of crème fraîche
Cooking salt or sea salt
Method of preparation
Boil the 950 ml water or broth in a large saucepan.
Add the potatoes followed by the remaining vegetables.
Cook on a low heat for 15 minutes or until vegetables are tender.
If you want to liquidate immediately remove the heat and carefully pour the contents of the pan into a kitchen robot or use a magic wand.
Add the crème fraîche and salt to taste.
Crush to use as puree and garnish.
