The Three Bowl Diet is an effective weight loss and maitenance program that is easy to follow and it guarantees results. Three bowls, a little bit of will power, and common sense are all you need to achieve the weight you desire.

In the tradition of the bestselling "Greens" and "Tassajara" cookbooks, eclectic and delicious vegetarian fare is offered by the nation's most traditional Zen Buddhist monastery. Two-color with calligraphy throughout.

According to the fifteen-hundred-year-old tradition of Oriyoki, monks of a Zen monastery receive their meals in three bowls. Though adhering to the Zen way of simplicity, the food they eat is anything but boring. Now authors David Scott and Tom Pappas bring the succulent pleasures of a Zen monastery kitchen to Western readers, offering one-hundred-and-twenty delicious recipes -- forty three-bowl menus -- along with fascinating Zen stories and enlightening haiku. Three Bowl Cookbook is a delightful way to bring the healthy, delectable foods of an age-old way of life into modern kitchens.

One Bowl proposes a simple but extraordinarily powerful idea: By adopting a single bowl as the vessel for your meals, you will become more aware of the food you eat, how you eat, and the effects (large and small) of particular foods on your body and your spiritual and physical well-being. Author Don Gerrard guides us through every process of adapting to the one-bowl philosophy of eating, including choosing a bowl, deciding what to fill it with, and being attentive to every stage of eating and digestion. Although not rooted in any single spiritual tradition, One Bowl is certain to resonate with everyone who can appreciate that the Buddha, for example, ate out of one bowl, in silence, whether eating by himself or in a group. The book is beautifully illustrated with black-and-white photos throughout.

The definitive guide to the optimum diet for health and wellness, from the founder of Whole Foods Market and the doctors of Forks Over Knives. The Whole Foods Diet simplifies the huge body of science, research, and advice that is available today and reveals the undeniable consensus: a whole foods, plant-based diet is the optimum diet for health and longevity. Standing on the shoulders of the Whole Foods Market brand and featuring an accessible 28-day program, delicious recipes, inspirational success stories, and a guilt-free approach to plant-based eating, The Whole Foods Diet is a life-affirming invitation to become a Whole Foodie: someone who loves to eat, loves to live, and loves to nourish themselves with nature's bounty. If Whole Foods Market is "shorthand for a food revolution" (The New Yorker), then The Whole Foods Diet will give that revolution its bible - the unequivocal truth about what to eat for a long, healthy, disease-free life.

Following the amazing success of his New York Times bestseller 8 Minutes in the Morning, America's #1 online weight loss specialist Jorge Cruise is back with a revolutionary diet book that keeps with his trademark hassle–free, time–friendly approach. It's a fact: the low–carb craze is everywhere. Although low–carb diets produce short term weight loss, the results are not sustainable. Dieticians, fitness experts, and medical publications are slowly awakening to the fact that the low–carb diet isn't the answer to weight loss nor a solution to the obesity epidemic. Jorge Cruise's The 3–Hour Diet reveals that timing is the revolutionary weight loss element that has been kept secret until now. By eating small, balanced meals every three hours you reset your body's metabolism and achieve amazing results. Eating every three hours turns off your "starvation protection mechanism" ensuring that fat is released and fat–burning muscle preserved. So get ready to lose 2 pounds each week! All with no calorie counting, no starvation, and no deprivation. Bottom line, timing will sculpt your body slim. With his now trademark easy–to–follow instructions, accessibility, and client success stories, Jorge Cruise's The 3–Hour Diet is a fluid combination of proven success and categorical innovation. Weight loss has never been easier! o For overweight people disillusioned with the low–carb craze and other fad diets that don't work or are even unhealthy. Also aimed at people with busy schedules looking to lose weight quickly and effectively, utilizing a dietary approach instead of committing to a workout regimen. o 8 Minutes in the Morning has sold 1.8K through BookScan. o The dark side of low–carb diets is only just beginning to rear its ugly head, and this book has the potential to be at the forefront of the low–carb backlash. In this book readers will find: o Why low–carb and other fad diets make you fat, and why timing is the key to sustained weight loss. o The Cruise Down Plate approach to eating that supports lean muscle development by eating your favourite foods (including candy and carbs) with no banned items and no calorie–counting. Includes frozen foods and fast food options! o How to prevent emotional eating. o A 28–Day Planner designed to promote organization and accountability for the dieter. o An all–new meal and recipe guide, that is both delicious and healthy.

We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go. In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. The eating patterns and ideals we’ve inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern “three squares” emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual—as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result. The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares also explains how Americans’ eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.