Bob Greene, Harold A. Lancer's 20 Years Younger: Look Younger, Feel Younger, Be Younger! PDF

By Bob Greene, Harold A. Lancer

ISBN-10: 0316183784

ISBN-13: 9780316183789

It's time to show again the clock! In twenty years more youthful, Bob Greene bargains readers a pragmatic, science-based plan for feeling and looking their top as they age. The state-of-the-art software info effortless and powerful steps we will all take to rebuild the basis of adlescent and revel in larger overall healthiness, stronger power, and a favorable outlook on lifestyles. The 4 pillars of this system are: an workout routine for struggling with muscle and bone loss, a longevity-focused nutrition, sleep rejuvenation, and wrinkle-fighting skincare. Woven in the course of the textual content is sensible recommendation on altering appearances, controlling pressure, staying mentally sharp, navigating scientific checks, and masses extra. Readers will stroll away with a better realizing of ways the physique a long time and what they could do to feel-- and look-- 20 years more youthful.

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Extra resources for 20 Years Younger: Look Younger, Feel Younger, Be Younger!

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Place the leek and ginger in a mixing bowl with the rest of the ingredients for the meatballs and mix well. 2. Bring a pot of water to a boil. Scoop up a ball of the meat mixture with a tablespoon and use another tablespoon to scrape the meatball gently from the first spoon to shape the mixture, then drop it into the boiling water. Repeat the process until the meatball mixture is used up. When the meatballs float to the surface, scoop them up with a perforated ladle and drain. Let them cool to near room temperature, then chill them in the refrigerator.

Nibuta Simmered Pork 900 g (2 lb) boneless pork shoulder 1 leek 1 knob fresh ginger 360 ml (11/2 cups) water 180 ml (3/4 cup) sake 180 ml (3/4 cup) Japanese soy sauce 180 ml (3/4 cup) mirin 2 Tbsp sugar mustard or yuzu kosho Serves 6–8 1. Tie the pork into the shape of a log and secure with kitchen string. Cut off the white part of the leek and save it for another dish as only the green part is used in this recipe for flavouring. Peel and slice the ginger. Place the pork into a pot and add the water, sake, soy sauce, mirin and sugar.

Repeat the process until the meatball mixture is used up. When the meatballs float to the surface, scoop them up with a perforated ladle and drain. Let them cool to near room temperature, then chill them in the refrigerator. Serve the chilled meatballs with shiso leaves or shredded cucumber and the dipping sauces. 3. To make the umeboshi-nam pla dipping sauce, remove the pit from the umeboshi and mash the flesh into a paste with a fork. Combine with the nam pla and the mirin. 4. To make the sesame dipping sauce, combine all the ingredients and mix well.

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20 Years Younger: Look Younger, Feel Younger, Be Younger! by Bob Greene, Harold A. Lancer


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