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“A Simple Recipe for How to Change the World” will inspire folks to act on their dreams; will motivate, inspire, encourage, and challenge people to be creative and submit ideas and not be silent and fear rejection, criticism, or ridicule. The book describes a simple recipe for how you can change the world—even if “your world” is just your home, community, or your workplace. If there ever was a time where innovation, new ideas were needed to improve our world, that time is now. Four stages in the evolution of an idea and the eight-step process, “Suggestions Made Easy,” will demonstrate how to get ideas adopted. The book chronicles examples for how, through a 30-year career the author sought to bring about change.
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Richard Swinburne presents a powerful new case for substance dualism and for libertarian free will. He argues that pure mental events (including conscious events) are distinct from physical events and interact with them, and claims that no result from neuroscience or any other science could show that interaction does not take place. Swinburne goes on to argue for agent causation, and claims that it is we, and not our intentions, that cause our brain events. It ismetaphysically possible that each of us could acquire a new brain or continue to exist without a brain; and so we are essentially souls. Brain events and conscious events are so different from eachother that it would not be possible to establish a scientific theory which would predict what each of us would do in situations of moral conflict. Hence, we should believe that things are as they seem to be: that we make choices independently of the causes which influence us. It follows that we are morally responsible for our actions.
Making smart, delicious food choices in a short amount of time is now easier than ever. Raw and Simple provides easy (and incredibly tasty!) recipes that will feed your body and spirit without requiring hours of prep work. Recipes include: Oatmeal Walnut Raisin Cookies Apple Pie Smoothie Winterland Salad Cucumber Basil Soup Creamy Kale Salad with Capers and Hazelnuts Maple-Dijon Brussels Sprouts Thai Veggie Noodles Root Vegetable Slaw Cherry-Hemp Muesli Watermelon-Fennel-Mint Chiller Strawberry Spinach Salad with Sweet Balsamic Vinaigrette Colorful Cabbage Salad Cauliflower Couscous Carrot-Ginger Coconut Soup Orange-Cranberry-Apple Relish Herbed Pecan Pate Orange-Almond Truffles Raw food chef and instructor Judita Wignall fully integrates her raw food platform with holistic health and wellness. It’s not just about food—it’s about feeding your whole body and fueling your life!
In I'm Listening! Pam Mycoskie teaches readers her tricks and ideas to make low-fat eating fun, easy and tasty. She covers exercise, food and nutrition and includes a range of different recipes.
NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.
More than 100 sweet and simple recipes for cakes, cookies, pies, puddings, and more--all using a few common ingredients and kitchen tools.
This volume brings together a distinguished, international list of scholars to explore the role of the learner's intention in knowledge change. Traditional views of knowledge reconstruction placed the impetus for thought change outside the learner's control. The teacher, instructional methods, materials, and activities were identified as the seat of change. Recent perspectives on learning, however, suggest that the learner can play an active, indeed, intentional role in the process of knowledge restructuring. This volume explores this new, innovative view of conceptual change learning using original contributions drawn from renowned scholars in a variety of disciplines. The volume is intended for scholars or advanced students studying knowledge acquisition and change, including educational psychology, developmental psychology, science education, cognitive science, learning science, instructional psychology, and instructional and curriculum studies.
'Game-changing. Katy Milkman shows in this book that we can all be a super human' Angela Duckworth, bestselling author of Grit How to Change is a powerful, groundbreaking blueprint to help you - and anyone you manage, teach or coach - to achieve personal and professional goals, from the master of human nature and behaviour change and Choiceology podcast host Professor Katy Milkman. Award-winning Wharton Professor Katy Milkman has devoted her career to the study of behaviour change. An engineer by training, she approaches all challenges as problems to be solved and, with this mind-set, has drilled into the roadblocks that prevent us from achieving our goals and breaking unwanted behaviours. The key to lasting change, she argues, is not to set ever more audacious goals or to foster good habits but to get your strategy right. In How to Change Milkman identifies seven human impulses, or 'problems', that commonly sabotage our attempts to make positive personal and professional change. Then, crucially, instead of getting you to do battle with these impulses she shows you how to harness them and use these as driving forces to help instil new, positive behaviours - better, faster and more efficiently than you could imagine. Drawing her own original research, countless engaging case studies and practical tools throughout to help you put her ideas into action, Milkman reveals a proven, inspiring path that can take you - once and for all - from where you are today to where you want to be.
With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016