Deals

Weekly Deals 8/6/16

Ebook Deals

The Taco Cleanse

by Wes Allison, Stephanie Bogdanich, Molly R. Frisinger and Jessica Morris
COOKING

Tired of the same old cleanse? A group of vegan taco scientists in Austin, Texas, know just how you feel, and now reveal their one-of-a-kind cleansing journey that anybody can follow and stick to—the Taco Cleanse. (Excerpted recipe below).

$1.99 $15.95
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Promo ends 8/31/2016

Dear County Agent Guy

by Jerry Nelson
HUMOR

A funny, warm, and winning collection of stories about life on a South Dakota dairy farm, from a writer whose voice Garrison Keillor described as coming from “the true heart of the Midwest.”

$1.99 $14.95
Amazon » Barnes & Noble » iBooks » Kobo »
Promo ends 8/31/2016

Jeni’s Splendid Ice Creams at Home

by Jeni Britton Bauer
COOKING

James Beard Award Winner: Best Baking and Dessert Book of 2011!

At last, addictive flavors and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.

$1.99 $18.50
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Promo Ends 8/31/2016

The Sky Unwashed

by Irene Zabytko
FICTION

Inspired by true events, The Sky Unwashed tells how—and why—Marusia defies the Soviet government’s permanent evacuation of her deeply contaminated village of Chernobyl and returns to live out her days in the only home she’s ever known. Poignant, truthful, and triumphant, this timeless story is about ordinary people who do more than simply “survive.”

$1.99 $14.95
Amazon » Barnes & Noble » iBooks »
Promo Ends 8/15/2016

To give you a taste of this week’s deals, here’s one of our favorite summertime recipes: Essential Pico de Gallo from our vegan (!) diet (!!) cookbook, The Taco Cleanse:

Essential Pico de Galo

Print Recipe

Serves: 2 cups

Ingredients

1 pound (454 g) firm tomatoes such as plum or roma‚ about 8 plum tomatoes
½ teaspoon salt
¼ cup (15 g) packed‚ finely chopped cilantro
½ jalapeño‚ seeded and finely chopped
1 tablespoon lime juice
½ small white onion‚ finely chopped‚ about ¼ cup (40 g)

Instructions

Dice the tomatoes first, sprinkle them with salt, and leave in a colander while you chop the remaining ingredients.

Toss the remaining ingredients together in a large bowl and then add the tomatoes.

If you can, refrigerate for an hour before serving to let the flavors meld.

Notes

This is best served the same day. If you can’t stand all that fine chopping, then you can pulse the ingredients in a food processor. First pulse the seeded jalapeño and cilantro. Next, quarter the onion and pulse until it’s chopped. Then add the tomato, lime, and salt. You will only need to pulse a few times once you add the tomato; you don’t want to end up with tomato juice!