A Companion to Food in the Ancient World (Blackwell

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A better half to foodstuff within the old World provides a finished assessment of the cultural elements with regards to the creation, guidance, and intake of food and drinks in antiquity.

• presents an up to date evaluate of the research of foodstuff within the historical world
• Addresses all facets of meals construction, distribution, coaching, and intake in the course of antiquity
• beneficial properties unique scholarship from one of the most influential North American and eu experts in Classical heritage, historic heritage, and archaeology
• Covers a large geographical variety from Britain to old Asia, together with Egypt and Mesopotamia, Asia Minor, areas surrounding the Black Sea, and China
• Considers the relationships of nutrients on the subject of historical vitamin, meals, philosophy, gender, classification, faith, and extra

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You can also try substituting in 1/2 cup parsley leaves. Pineapple/Mango Note: A large orange (peeled) is a tasty substitute for either the frozen pineapple or the frozen mango. Hemp Seed Note: Start with 2 tablespoons, but feel free to add more if your kids like it! See recipe photo on page 39. 40 Plant-Powered Families PuMpKiN pIe SmOoThIe Serves 2–3 21/2 tablespoons macadamia nut butter or cashew butter (see note for nut-free option) 1 cup pure pumpkin puree 1/2 cup frozen banana slices 1/2 cup frozen mango chunks This smoothie is rich in nutrients, and tastes sweet and dreamy!

If you are new to baking sweet potatoes, the method is simple: give them a quick wash/rinse, and then place on a baking sheet lined with parchment paper. Don’t pierce the potatoes as they will ooze juices while baking. Bake at 425°F/450°F for 40–60 minutes or longer, until soft (baking time will depend on size of spuds). They are very versatile, and you can use them in sweet and savory dishes. They are also one of nature’s finest baby foods! Add cubed to salads, or combine with spicy fillings in tacos, burritos, and quesadillas.

Add the wet mixture to the dry, then add the chocolate chips, and stir through until just well combined (don’t overmix). 3/4 cup oat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon freshly ground nutmeg 1/4 teaspoon sea salt 1 cup pureed overripe banana (see note) 1/2 cup plain nondairy milk 1/3 cup pure maple syrup 1 teaspoon pure vanilla extract 3–4 tablespoons nondairy chocolate chips (optional) 48 Plant-Powered Families Pour batter into pan and bake for 43–48 minutes, until golden and a toothpick or skewer inserted in the center comes out clean.

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