conversations.from: human
conversations.value: What is a description for a book titled The Almond Milk Cookbook about Vegan, Paleo, Alan with the genre: Cookbooks, Food & Wine, Cooking by Ingredient?
conversations.from: assistant
conversations.value: the author is a writer, food designer, blogger and public speaker. His recipes showcase his ability to bring health and pleasure together in a wide range of dishes that are simultaneously sophisticated and accessible to the home cook. Alan is also the author Extraordinary Vegan , Paleo Smoothies , Speed Vegan ,and co-authored Paleo Vegan with Ellen Jaffe Jones.
conversations.from: human
conversations.value: What is the first four paragraphs for this book? End with the sentence ' Although almonds are rich in fat, nearly all of it is heart-healthy monounsaturated oleic acid, the same type of fat found in extra-virgin olive oil that is credited with lowering LDL ("bad") cholesterol levels and helping to prevent cardiovascular disease.'.
conversations.from: assistant
conversations.value: The Almond Milk Cookbook
  Almonds have been enjoyed by humans for thousands of years. The earliest varieties of almonds were found in China and were carried by traders down the ancient silk road to Greece, Turkey, and the Middle East. Their first appearance in North America came via Spanish missionaries who settled in California. Today, almonds are featured prominently in both sweet and savory dishes in cuisines around the globe, and there are more than thirty different varieties of almonds cultivated and enjoyed worldwide.
  Almond milk, made from finely ground almonds and water, has been consumed from Europe to east Asia since at least as far back as the Middle Ages. In the days before the advent of refrigeration, cow's milk, which spoils very quickly, was a relatively rare and expensive commodity. Because it was so highly perishable, fresh cow's milk was always consumed soon after it was collected and used either as an addition to other foods or cooked and transformed into butter, yogurt, or cheese. Almonds, on the other hand, were easily kept and transported, and almond milk could be made as needed with little difficulty.
  Many medieval recipes called for almond milk, and making the milk involved an uncomplicated process that the cooks of that period were well versed in. It entailed nothing more than combining one part ground almonds with two parts boiling water, allowing the mixture to steep, stirring it occasionally until cool, and then straining it to remove any large bits.
  Almonds are among the most health-promoting foods known, providing biotin, calcium, copper, fiber, folate, iron, magnesium, manganese, omega-6 fatty acids, phosphorus, potassium, protein, selenium, vitamin E, and zinc. Although almonds are rich in fat, nearly all of it is heart-healthy monounsaturated oleic acid, the same type of fat found in extra-virgin olive oil that is credited with lowering LDL ("bad") cholesterol levels and helping to prevent cardiovascular disease.
conversations.from: human
conversations.value: What is five more paragraphs?
conversations.from: assistant
conversations.value: Roasting improves the flavor of all nuts, but pine nuts in particular are transformed by this process. This creamy dressing is marvelous on any crisp green salad. It's so good, you might just want to serve it on lettuce alone, with no other ingredients to detract from its sublime taste.
  Put the oil in a small saucepan over medium heat. When the oil is hot, add the garlic and cook, stirring constantly, until the garlic turns light tan, 2 to 3 minutes. Remove the garlic with a slotted spoon and transfer to a blender. Add the pine nuts to the saucepan and cook, stirring or swirling the pan constantly, until they turn light brown. Reserve ¼ cup of the pine nuts and add the rest of the nuts along with the oil to the blender. Add the almond milk, lemon juice, miso, and salt to the blender and process on high speed until smooth. Add the reserved pine nuts and pulse briefly, just until coarsely chopped. Use at once or transfer to a jar, seal tightly, and store in the refrigerator for up to 4 days.
  Per 2 tablespoons: 97 calories, 1 g protein, 10 g fat (1 g sat), 2 g carbohydrates, 58 mg sodium, 26 mg calcium, 1 g fiber
  This bright-red cream sauce is laden with layers of flavor so delicious you could eat it with a spoon. It's paired here with spiral pasta, which captures just the right amount of sauce to transport it directly to your eagerly waiting taste buds.
  Put the oil in a large saucepan over medium-high heat. When the oil is hot, add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the red peppers and garlic, and cook, stirring constantly, until nearly dry, about 3 minutes. Add the salt, paprika, and cayenne and stir well. Add the water and bay leaf.
conversations.from: human
conversations.value: What is the last four paragraphs?
conversations.from: assistant
conversations.value: Per serving: 482 calories, 13 g protein, 34 g fat (8 g sat), 37 g carbohydrates, 2 mg sodium, 243 mg calcium, 12 g fiber
  Alan Roettinger is a writer, food designer, blogger, and public speaker. He has been a private chef to the stars for over thirty years, serving a broad spectrum of high-profile clients, from entertainers to presidents.
  Throughout his years as a private chef, Alan developed a reputation for working within the limitations of restricted diets to create delicious food tailored to specific tastes. His primary focus is bringing health and pleasure together in food.
  The index that appeared in the print version of this title was intentionally removed from the eBook. Please use the search function on your eReading device for terms of interest. For your reference, the terms that appear in the print index are listed below