If you love food and you love eating, then this book is for you. From end to end, it will lead you on a discovery of taste and flavor that will change your life.

To all my readers, friends, and followers - my Book is out! “Taste and Flavor 365 – The Diary of a Food Adventurist”.

What people are saying:

"This book will educate one on how to appreciate many different spices, herbs, and foods for their health benefits, pleasures, and pure enjoyment in ways never imagined."
"Even our heady teenagers find it fun and interesting to read. The bite-size entries make reading this book very accessible and practical. I highly recommend Adding this book to your wellness library"
"My wife and I read one entry each day for inspiration and meditation"

What you will find within these pages:

  • Recipes
  • Medicinal and Scientific qualities of various foods, spices, herbs
  • Culinary suggestions and inspirations
  • Historical facts and figures
  • And so much more…

It’s currently available on Amazon, Barnes & Noble, and Apple iBooks, with more options coming after the first of the year.It is available in print and ebook. On amazon, if you purchase the print edition you can get the ebook for $2.99 

This book has been a labor of love and a year of food adventuring that I never could have planned or imagined. Give your palate the opportunity of a lifetime, you won’t be sorry.

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Here's a sample entry:

DAY 121 - GARLIC 

Pungent and zesty, fresh raw garlic is a tasty addition to the list of ingredients that will make up my lunch today.

Garlic is part of the allium family, which includes foods like onions and leeks. According to the Food and Nutrition encyclopedia, garlic is originally native to middle Asia but has made its way around the world. First recorded use of garlic as a medicinal intervention can be found in China, India, and Sumeria around 2700 BC, although archeologists have found remnants of garlic use as early as 7,000 BC.

From a culinary perspective, garlic is a much-loved addition to dishes in almost every culture. I have grown to love adding garlic right at the end of cooking so that the zip found in the raw state is still available as a distinctive flavor. Crushing garlic and allowing it to sit for a few moments in the air releases it sulfuric properties, which is what gives it the strong odor and flavor.

From a health perspective, garlic is truly a “superfood” and has been recognized for thousands of years in various cultures as such. Garlic is considered a heating and stimulating herb and has been used to stimulate both physical and emotional function. As early as 2700 in several ancient medicinal texts, garlic is utilized as a remedy against depression, starvation sickness, tuberculosis, fungal infections, colds, flu and a general health stimulator. 

The Egyptians made sure it was a mainstay in the diet of their builders, recognizing that without it their poor diet did not allow them to maintain the strength and balance necessary to work.

The chemical compounds like allicin and allinase are what make garlic so amazing; providing it with antibacterial, antibiotic, antimycotic, tumor blasting, free radical eliminating goodness. It is antithrombotic, which means no blood clots. It balances and decreases serum lipids making it a great intervention for cholesterol issues. This is what makes garlic such a heart friendly food. It is also anticarcinogenic, demonstrating some pretty awesome effects against cell mutation and tumor growth. Several studies indicate that high doses of garlic have a beneficial impact on the body, assisting it in fighting a wide variety of disease.
So, if you’re feeling a little moody or under the weather, it could be worth chopping up some garlic and tossing it in your soup.

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