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In the leveled reader Protozoa, fundamental science concepts of biology are explained through simply written text and colorful, fun illustrations. Young readers discover that protozoa are organisms too small to be seen with only the eyes. Protozoa were discovered by Anton van Leeuwenhoek when he looked at pond water with a microscope, a tool that makes tiny things look bigger. There are thousands of protozoa of different shapes and sizes that live in water. Euglena, paramecia, and amoebas are described and illustrated. A euglena moves by twirling a long tail called a flagellum, uses sunlight to make its own food, and has an eyespot that can detect light. A paramecium swims by wiggling tiny hairs called cilia and also uses the cilia to sweep food into its mouth. An amoeba crawls and eats by using \"false feet.\" A pronunciation guide of scientific terms is included. 24 pages filled with engaging, colorful illustrations. Reading Level 1-3, Interest Level 2-5.
Product Details Our canvas is made in USA! Make your home beautiful with our unique wall canvas print, wall art print. We also make custom canvas, just give us a word! Specifications -Printed with UL Certified GREENGUARD GOLD Ink - reduces indoor air pollution and the risk of chemical exposure. -Water resistant matte finish - will not scratch, crack, fade or warp. -Anti-yellowing, will not oxidize. -Finger jointed, kiln dried stretcher bar is 1.25" depth. -Stretcher bar is FSC certified from sustainable forests, knot, sap, and warp free. -Ready to hang. -Rubber bumpers – protects wall surface and keeps print level. -Clean with a dry cloth when needed. Size Due to the different monitor and light effect, the actual color and size of the item may be slightly different from the visual image.
Did you know that Vitamin D, the ‘sunshine vitamin’ is actually a hormone? And it has an absolutely vital role to play in keeping us healthy.
Enfamil A+ Premium Nursettes, Ready to Feed, Baby Formula, with DHA and Our Exclusive BIOPRO Blend™ with 2-FL, 59mL x 24 Count : Amazon.ca: Grocery & Gourmet Food
Rick Stein's recipe for Chicken Burritos with Pico de Gallo Salsa, as seen on his BBC series, The Road to Mexico, will help you master this popular dish with ease.
Photographer Robert Fogarty marks the fifth birthday of South Sudan with portraits of people bearing messages of hope for their war-torn country
Sea Beans or Sea Asparagus
Israelis are some of the world's healthiest eaters, Uzbekistanis some of the least healthy, a report says.
🍄 Food Hacks 👉 Which of these would you be up for trying? 1,2 or 3? 🍄 Mushrooms are very similair to humans in that they can actually produce vitamin D when in contact with the sun. Mushrooms...
All about the best restaurants and food in Vancouver BC. The must-eat dishes and things to do in Vancouver.
Inulin is found in plant foods as a water-soluble dietary fiber and is a known prebiotic. Learn how inulin can help your digestive system.
“Bold, innovative recipes . . . make this book truly thrilling.” — The New York Times Level up your vegetables. In this groundbreaking cookbook, the author of Plenty teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. Ottolenghi Flavor offers a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine. With main courses, sides, desserts, and a whole pantry of “flavor bombs” (homemade condiments), there’s something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking. THE DETAILS Format: Hardcover Condition: New Published: October 13, 2020 Publisher: Ten Speed Press ISBN-10: 0399581758 ISBN-13: 978-0399581755 Pages: 320, color photos Dimensions: 8.0" inches H x 1.27" inches D x 10.9" inches W Rating: ★★★★1/2 (See FAQS under Contact Us/FAQS) ABOUT THE AUTHORS Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His prior books include Ottolenghi: The Cookbook, Plenty, Plenty More, Sweet and Simple. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico, and Brazil. She formally began her culinary career at Ottolenghi's Nopi restaurant before moving to the Ottolenghi Test Kitchen, where she has worked for four years, and contributing to Yotam's columns. She lives in London, where she makes regular guest chef appearances at some of the city's top restaurants. Tara Wigley spent a decade working in publishing–at the Abner Stein Literary Agency in London and then Simon & Schuster–before going to cookery school in Ireland. She has developed, tested, and writen recipes for Ottolenghi’s weekly column in the Guardian magazine and monthly New York Times’s columns, as well as for his cookbooks. She is the co-author of Ottolenghi Simple (2018), with Yotam Ottolenghi. For Falastin, Tara has travelled with Tamimi in Palestine and eaten her body weight in chickpeas and tahini.
downtownn: Level 3 Scroll down to find my other levels. Start from level one, it’s like a video game! Don’t re-blog with negative things. If you disagree, let ME know (; Reblogging for those who...
“Bold, innovative recipes . . . make this book truly thrilling.” — The New York Times Level up your vegetables. In this groundbreaking cookbook, the author of Plenty teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. Ottolenghi Flavor offers a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine. With main courses, sides, desserts, and a whole pantry of “flavor bombs” (homemade condiments), there’s something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking. THE DETAILS Format: Hardcover Condition: New Published: October 13, 2020 Publisher: Ten Speed Press ISBN-10: 0399581758 ISBN-13: 978-0399581755 Pages: 320, color photos Dimensions: 8.0" inches H x 1.27" inches D x 10.9" inches W Rating: ★★★★1/2 (See FAQS under Contact Us/FAQS) ABOUT THE AUTHORS Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His prior books include Ottolenghi: The Cookbook, Plenty, Plenty More, Sweet and Simple. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico, and Brazil. She formally began her culinary career at Ottolenghi's Nopi restaurant before moving to the Ottolenghi Test Kitchen, where she has worked for four years, and contributing to Yotam's columns. She lives in London, where she makes regular guest chef appearances at some of the city's top restaurants. Tara Wigley spent a decade working in publishing–at the Abner Stein Literary Agency in London and then Simon & Schuster–before going to cookery school in Ireland. She has developed, tested, and writen recipes for Ottolenghi’s weekly column in the Guardian magazine and monthly New York Times’s columns, as well as for his cookbooks. She is the co-author of Ottolenghi Simple (2018), with Yotam Ottolenghi. For Falastin, Tara has travelled with Tamimi in Palestine and eaten her body weight in chickpeas and tahini.
Separate the facts from fiction on diabetes and related health issues.
MINOAN BEE PENDANT I fell in love with the ancient Minoan Bee on my first visit to Greece and Crete. The original is made of highly worked filigree solid gold. I put a silver reproduction around my neck & am still wearing one right now! 3500 years of beauty – and now available to us today as a reproduction lovingly designed by Ancient Circles. The Ancient Circles MINOAN BEE PENDANT is a bit larger than the size of a half dollar, it is 1 3/8" from tip to tip and also same from top of bail to bottom of center dangle piece. I designed it to be almost exact to museum original including size and is a great wearable pendant size, perhaps a bit big for earrings. Ancient Circles is bringing you this wonderful ancient sacred design in our modern reproduction as exactly to the original as possible (we designed the bronze version for authentic color and feel) The silver is sterling, I love the weight of it! The bronze is close to the original color and looks very like the original. I love wearing it, I am an average size woman who wears this as a daily pendant, you can leave it on comfortably overnight. It is not just a special occasion jewelry neckpiece. ~~~~~~~~~~~~ Wear the MINOAN BEE PENDANT to bring positive bee thoughts and images to all of those you contact. The discussion of the "bee disappearances" may bring a new level of consciousness to al of us of the importance of these hard working little creatures - our planet's pollinators, our sweet honey makers. ~~~~~~~~~~~~~ THE NEEDS OF BEES AND OUR PLANET FOOD POLLINATION TODAY!! I am a beekeeper, and urge you to put a honey bee hive in your backyard, if we have one colony of honey bees every 2 miles we will pollinate our food supply and save the bees too! Plant bee friendly flowers and trees. Urgent that we all buy organic food and stop using the pesticides that are killing our honey bees. For more information on saving our blessed bees, Visit http://thehoneybeeconservancy.org/ ~~~~~ MINOAN BEE PENDANT HISTORY The famous MINOAN SACRED BEE PENDANT was found in the Old Palace cemetery at Chrysolakkos, outside the palace of Malia, the third largest Minoan palace on the island of Crete, in Greece. The MINOAN BEE PENDANT dates back to the Bronze Age, to the Protopalatial Period (1800 -1700 BC) and it’s a wonderful, very detailed representation of two bees. Are they carrying a drop of honey or pollen back to their colony or celebrating on the honeycomb? Are they eating pollen together in an intimate ritual or "bee dance"? The original MINOAN BEE PENDANT is perhaps an example of the height of the metal-smith's mastery of an ancient era - mastery in the process of granulation or faience, during which - tiny beads are adhered to the surface of the background metal. It is one of the most famous exhibits in the Heraklion Museum. ~~~~~~~~~~~~~~~~~~~~~~ HISTORY OF BEE WORSHIP Minoan culture, of the Neolithic period around Crete, depicted some of it’s many goddess images with bee-like stripes, wings and antennae. Apiculture was a prominent part of the Minoan culture, and bee- hives and other bee images feature prominently in it’s engraved imagery. Later Egyptian, Greek and Roman cultures inherited these patterns and beliefs and transmuted them into their own later myths and legends. Honey and the bee were also prominent in the cosmology of the early Egyptians. They were principles of the Egyptian diet, medicine and ritual magic. The typical black and gold striping and winged insect imagery seen on many Egyptian god and goddess figures, sarcophagi and other engraved imagery also referenced the bee. Some of my favorite bee lore is found in Greek and Roman mythology. Before Dionysus was torn to pieces and returned as a bee, he was in the form of a bull. His worshipers, called Maenad’s, were often depicted as frenziedly dancing females with wings. It’s now believed early Greek and Roman cultures actually drank mead as their chosen beverage, probably what’s now called pyment, a honey wine made with grapes. Pan, the Greek God commonly associated with the wild and sexuality, was also the God of Beekeeping. Our Sustainability Pledge: 10% of profits is donated to the Mendocino County Beekeepers Guild - who are promoting local beekeeping, developing local honey resources and also developing mite resistant strains of bees for our area. We encourage everyone to bee a helper...keep hives and develop local support networks, and also discover and share Organic methods of maintaining hive health!
Bread Acceptable purchases: Any white, wheat, rye or pumpernickel store-bought bread. Plain or sesame seed bagels, English muffins, quick breads like pumpernickel or zucchini breads. All yeast bread must be 24 hours old. What to avoid: Fresh baked bread, either homemade or from the grocer’s bakery, fresh donuts, fresh breakfast Danish, nut breads, cheese bread, chocolate bread,…
Verawaty's Sichuan Dumplings are made with love and care to her Mum's family recipe. Chicken and prawns are combined to create a light and silky texture before they are hand wrapped. But the real secret is Verawaty's homemade Sichuan chilli sauce. It's the perfect blend of flavours that truly takes these dumplings to the next level. "My Mum always made a simple and delicious meal for us even when she was busy. These Sichuan Dumplings are easy to store and can be served in no time. Every time I’m in the kitchen making these dumplings, it reminds me of time spent with my mum." Made with ❤️ by Verawaty ABOUT YOUR MEAL ABOUT YOUR COOK 🥟 Each pack contains x8 dumplings and Sichuan Sauce Cook from frozen: Step 1 - Place dumplings into boiling water for 7-9 minutes Step 2 - Drain and serve with Verawaty's spicy Sichuan sauce 🥢 As an option, toss through cooked egg noodles! Ingredients: Prawn, chicken, spring onions, ginger, garlic, white pepper, chicken stock, corn starch, eggs, salt, soy sauce, sweet soy sauce, white vinegar, coriander, vegetable oil, star anise, cinnamon sticks, bay leaves, black peppercorns, cardamom pods, chilli flakes, Gow Gee Pastry (Wheat Flour, Preservative (202, 330). Contains: Eggs, Soy, Gluten, Fish I am an Indonesian Chinese who lived in Indonesia until my twenties. However, for the past several years, I have been residing in Australia with my Nepalese husband. My cultural background is a blend of Indonesian, Chinese, and Nepalese influences, which has enriched my culinary experiences and shaped my passion for cooking. Read More
Researchers at Boston University School of Medicine found that mushrooms transform UV light into the vitamin and continue to do so even after they are harvested.
Dr Michael Mosley, author of the bestselling 5:2 Fast Diet, reveals a game-changing approach to one of the greatest silent epidemics of our time - raised blood sugar levels. The food we eat today, high in sugar and easily digestible carbohydrates, is not only making us fat, but is putting us at risk of type 2 diabetes, strokes, dementia, cancer and a lifetime on medication. More than a third of adults in the UK now have raised blood sugar levels and most don't know it. In this timely book, Dr Mosley explains why we pile on dangerous abdominal fat and shows us how to shed it, fast. He demolishes common myths, such as the claim that steady weight loss is always better than rapid weight loss and that those who lose weight rapidly will inevitably put it back on. This is a book not just for those at highest risk but for anyone who has struggled with their weight and wants to regain control of their health.; 272 pages; Published: 17/12/2015
Climate change may begin to significantly disrupt the U.S. food supply over the next several decades. These are several things we could expect to see, and when.
