This book contains proven steps and strategies on how to follow a vegan diet without suffering any health consequences.
Have you been wondering how the vegan diet works? Do you want to turn a healthy diet into a beneficial lifestyle? If so, then this is the book for you.
I understand the going vegan is about more than just avoiding animal cruelty and not eating animal byproducts. It’s about living your life in a healthy way.
Whether you are already a committed vegan or just curious about this increasingly popular diet which has so many health and environmental benefits, allow Holly White to take you on a mouth-watering journey through her own slow conversion to a plant-based diet. Vegan-ish includes over of the delicious, everyday recipes she has created, as well as practical advice on when and how to change your diet, food swaps, eating out and shopping economically for plant-based foods.
This book is perfect for people looking for vibrant vitamins and nutrients. We walk you through the step-by-step ways in which you can create your own non-animal protein sources: from tempeh to seitan to tofu. Furthermore, we lend you recipes to brighten your nutritional lifestyle.
Download Your Copy 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.
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!!
2½ cups diced eggplant, peeled (I used 1½ medium)
1¼ cup dicedapples
¼ cup unsweetened applesauce
3 cups almond milk
8 large dates
½ cup raisins
½ tsp vanilla powder
1 t. cinnamon
¼ t. nutmeg
5 frozen bananas, chopped
Preheat oven to 350 degrees F and get a glass baking dish ready (mine was 12"x8").
Peel the eggplant (and apple if you'd like, I did not).
Cut eggplant and apples into 1 inch pieces and place in an 8 inch square baking pan.
Bake for 15 minutes, then remove and drain any liquid.
Blend together all of the remaining ingredients except for the raisins. Pour over eggplant and apples, add in the raisins, then push down the filling a bit (and mix if needed) to make sure it is all covered in the liquid.
Place into the oven and bake for 45 minutes.
While baking, make the banana ice cream by placing the bananas into the food processor and running until fluffy, stopping to scrape down the sides as needed. Place into the freezer to harden for scooping.
Remove the pudding from oven and cool a bit, then serve with a scoop (or two) of banana ice cream.
Can keep in the refrigerator, covered or better yet in a sealed container, for 4 days.