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This book contains proven steps and strategies on how you would be able to use this diet in order to lose weight and achieve the kind of body that you want. It will also provide you with different recipes to help you get started as well as better educate you when it comes to the different foods that you can and can’t have while you’re on the diet itself.
All the recipes are in keeping with Oscar's belief that food should be whole, fresh, local, and seasonal and, of course, delicious. Much more than simply a cookbook, The Natural Gourmet presents a combination of food preparation and philosophy that come together in a plan for healthful and graceful living.
The Alkaline diet that is capable of helping people achieve their weight goals and stay healthy as well. It’s the multi-tasking diet that would keep you at the top of your game.
Do not wait longer to discover YOUR KEY to a new and better life.
Genre: HEALTH & FITNESS / DietsRecently 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!!
Stuffed Soft Tofu, Spinach and White Mushroom Omelet
Ingredients
2 cloves garlic
1/2 cup chickpea flour
1 package soft tofu
2 tablespoons olive oil
1 tablespoon arrowroot
1 teaspoon sea salt
1/2 teaspoon turmeric
Ingredients for the Filling
Fresh black pepper (to taste)
4 cups sliced white mushrooms
3 tablespoons of fresh thyme (chopped)
2 tablespoons of olive oil
2 garlic cloves
2 cups fresh spinach leaves (chopped)
Sea Salt (to taste)
Directions
In a food processor, add chopped garlic, soft tofu, sea salt, turmeric and olive oil; puree until smooth.
Add arrowroot and chickpea flour to the soft tofu mixture and blend.
In a skillet, grease with little oil and pour the omelet batter; cook for 4 minutes before flipping.
In a large pan, sauté the mushrooms and spinach with olive oil for 5 minutes; add garlic and thyme.
Sauté the garlic for about 3 minutes more then add sea and pepper to taste.
Stuff the spinach and mushrooms in the tofu omelet and top with Romano cheese.
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