Bridging Foods : An Introduction to Gluten, Dairy and Yeast Free Eating

Author(s): SCOTT SALLY & SJARDIN NICOLE

Gluten-free

Eating and cooking gluten, dairy and yeast-free food can be easy, fresh and full of flavour. Who wouldn't want to snack on spicy lime nuts or Thai fish cakes? And we dare you to resist these recipes for profiteroles, sticky date pudding and raspberry ice cream. Bridging Foods has over 140 recipes for breakfast, lunch, dinner and everything in between. It is a must for food lovers and dieters seeking to recapture the joy of eating well.

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We are neither nutritionists nor naturopaths. We also do not have coeliac disease or diagnosed intolerance to certain foods. This book developed through our study of the Ageless Wisdom teachings of Serge Benhayon, founder and director of Universal Medicine. We also collaborated with Nina Stabey, a nutritionist and naturopath and the founder of The Healing Ingredient. Nina shared with us her knowledge of wheat, gluten and dairy, and this deepened our understanding of what these foods do to our bodies. We share this information with you in Bridging Foods.

General Fields

  • : 9780646521718
  • : freemantlepress
  • : freemantlepress
  • : May 2011
  • : Australia
  • : June 2011
  • : books

Special Fields

  • : 180
  • : 641.563
  • : 1
  • : Paperback
  • : SCOTT SALLY & SJARDIN NICOLE