(54b)
Delicious smoothie recipe guide which is fast & simple to make for rapid weight loss and vibrancy!
The Paleo diet may seem limiting but with this simple cook guide, the reader will discover a range of smoothie recipes that are satisfactory meals or snacks in the paleo diet. Recipes for the subsequent smoothies are contained within: Vegetable and green smoothies, fruit smoothies. This Book is helpful for those following the Paleo diet, but it also provides variety for anyone who is interested in eating healthy.
Pick up your copy today by clicking the button at the top of this page!
Get this book today.
Genre: COOKING / General
Recently 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!!
Steam, drain and cool the crabmeat. Trim and chunk the scallions. Mince the parsley. Preheat a skillet over medium heat, add almonds and olive oil and cook until golden. Let it cool. Put the crab in a food processor.
Add the almonds, scallions, parsley, and wine. Blend until smooth. Add the mayonnaise, the hot sauce and salt to taste.
Cut the ends off the cucumbers and use a knife to remove the seeds, leaving a nice cucumber tunnel. Place the crab mixture into the hollow. Put them in a plastic bag and place into the refrigerator for several hours.
Before serving, remove the cucumbers from the refrigerator and cut in 1/2-inch slices. Sprinkle with salt and serve.
