
Grow a New Body Cookbook
Upgrade Your Brain and Heal Your Gut with 90+ Plant-Based Recipes
$42.22
- Hardcover
232 pages
- Release Date
26 December 2023
Summary
Growing older is inevitable. Aging is preventable. In Grow a New Body Cookbook, 90+ delicious, nutrient-dense, plant-based recipes will help you go back to an ancient way of eating that promises to help you on the road to lifelong health. Shamanic practitioner Alberto Villoldo will show you how to turn your kitchen into a shaman’s laboratory so that you can grow potent probiotics to upgrade the health of your biome. Alberto dives deep into the science of why how we eat now is wreakin…
Book Details
| ISBN-13: | 9781401972820 |
|---|---|
| ISBN-10: | 1401972829 |
| Author: | Alberto Villoldo, Conny Andersson |
| Publisher: | Hay House Inc |
| Imprint: | Hay House Inc |
| Format: | Hardcover |
| Number of Pages: | 232 |
| Release Date: | 26 December 2023 |
| Weight: | 740g |
| Dimensions: | 234mm x 196mm x 18mm |
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About The Author
Alberto Villoldo
Alberto Villoldo has trained as a psychologist and medical anthropologist, and has studied the healing practices of the Amazon and the Andean shamans. Dr. Villoldo directs the Four Winds Society, where he trains individuals in the U.S. and Europe in the practice of shamanic energy medicine. He is the founder of the Light Body School, which has campuses in New York, California, Miami, and Germany. Dr. Villoldo has written numerous best-selling books, including Shaman, Healer, Sage; Grow a New Body; and Power Up Your Brain.
Conny Andersson is a celebrated chef who has lived and worked throughout Asia, from Vietnam and Malaysia to the Kingdom of Bhutan. He served as general manager of Six Senses Kaplankaya, Turkey, and has held executive chef roles for Six Senses and leadership positions with El Dorado Golf & Beach Club, MGM Grand, and Four Seasons properties around the world. He has cooked on The Oprah Winfrey Show, worked with Morgan Freeman on a cookbook, and engaged in fundraising projects with Chefs Across America.
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