By Susan Albers

ISBN-10: 1572246766

ISBN-13: 9781572246768

Food has the ability to quickly alleviate pressure and disappointment, improve pleasure, and produce us convenience once we want it such a lot. It's no ask yourself specialists estimate that seventy five percentage of overeating is caused through our feelings, no longer actual starvation. the excellent news is you could as a substitute soothe your self via dozens of conscious actions which are fit for either physique and mind.

Susan Albers, writer of Eating Mindfully, now deals 50 how one can Soothe your self with no Food, a suite of mindfulness talents and practices for enjoyable the physique in instances of rigidity and finishing your dependence on consuming as a method of dealing with tricky feelings. You'll not just realize effortless how one can soothe urges to overeat, you'll additionally the best way to differentiate emotion-driven starvation from fit starvation. achieve for this e-book rather than the fridge subsequent time you are feeling the urge to snack-these choices are only as satisfying!

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Extra info for 50 Ways to Soothe Yourself Without Food

Sample text

6-7). 40 Pains gourmands Boules soufflées S'écartant un peu du classique service d'une salade agrémentée de croûtons, ces pains en forme de boules très minces et croquantes jouent le rôie de contenants qui pourront accueillir, par exemple, des feuilles et fines herbes, avec quelques lamelles de truffe pour sophistiquer l'ensemble. Ces boules s'ouvrent lorsqu'on en brise le dessus, un peu comme on fait un « chapeau » à un œuf à la coque, et le jaillissement de la salade libérée est toujours un grand moment de surprise, La garniture contenue dans ces boules soufflées ne doit pas comporter de sauce, ce qui détremperait le pain : présentez l'assaisonnement à part pour qu'il soit versé juste avant la dégustation.

Transférez les pâtons dans le four que vous aurez préalablement préchauffé à 250 °C (therm. 8-9), sur la pierre à pain ou la plaque à bords retournée bien chaude. Vaporisez de l'eau à l'intérieur du four, réduisez la chaleur à 230 °C (therm, 7-8), et faites cuire les petits pains 9 ou 10 minutes jusqu'à ce que la croûte soit brun doré. Cuisson partielle pour congélation : faites cuire les petits pains pendant 5 ou 6 minutes dans un four préchauffé à 220 °C (therm. 7-8), laissez-les refroidir complètement avant de les mettre au congélateur, Au moment de les utiliser, enfournez-les encore congelés de 8 à 10 minutes dans un four préchauffé à 210 °C (therm.

Veillez, en la manipulant, à ne pas chasser l'air qu'elle contient ; étalez-la de façon qu'elle forme un ca et farinez généreusement la surface. • En vous servant du côté plan de la raclette, détailez la pâte en deux rectangles, puis divisez chacun de ceux-ci en trois nouveaux rectangles. Ici encore, procédez avec délicatesse pour que la pâte conserve toute la légèreté que lui confèrent les bulles d'air. Rajoutez au besoin de la farine sur la surface des pièces de pâte, ou pâtons. • Prenez un de ces pâtons et, toujours avec le côté plan de la raclette, pratiquez sur la hauteur du rectangle une entaille médiane n'allant pas jusqu'aux bords.

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