You’re about to discover how to Live an Alkaline Lifestyle. Welcome to a new kind of “dieting”. Not a diet but a lifestyle change for the better. Finally real chemistry is no longer taking a back seat to the human body, and with the application of science we have real hope to putting an end to disease and poor health.
There's been much debate about the benefits and drawbacks of altering body pH. Instead of joining the cacophony of people claiming that body chemistry does not matter when it comes to health, I like to go directly to the source: actual provable good scientific research.
Well look no further, my friend. With the Alkaline Diet you can do all this and more. As you will discover by reading this information packed book, the Alkaline Diet has numerous amazing health benefits. If you follow the clear and simple steps outlined in this Alkaline Diet Guide you will see incredible results.
Not only will this book teach you everything you need to know about living an Alkaline Lifestyle, it also has a whole section dedicated to delicious and nutritious Alkaline recipes for you to enjoy.
Recently we ran a promo and were able to make 1500 sales during the promotion period. Though all sales were free downloads but it signifies that the topic has potential and is capable of making money. Paid downloads vary between 40 to 60 per month.
Calculation
Minimum estimate - 30 Paid Downloads * $3.00 * 70% = $63 per month
Maximum but not limited to - 60 Paid Downloads * $3.00 * 70% = $126 per month
Annual Earnings per book - Minimum Estimate - $63 * 12 = $756 per year.
Annual Earnings per book - Max but not limited to Estimate - $126 * 12 = $1512 per year.
Please Note - This is just one book. I have over 1000+ books in my arsenal. If one book can do this much imagine how much even 10 books could do for you. Just stay committed with our business model and I assure you that we all will make money!! Lot of it!!
2 tbsp olive oil
1 red onion, chopped
2 garlic cloves, chopped
180g (6oz/scant 1 cup) Camargue red rice
600ml (1 pint/2 1/2 cups) hot vegetable stock, made with 1 tbsp bouillon powder 160g (5 1/2oz) beetroot (beet), cut into chunks
1 handful of parsley, chopped
100g (3 1/2oz) feta
Heat the olive oil in a wide-bottomed pan over a medium heat, add the onion and garlic and cook for 2–3 minutes, until softened.
Add the rice and cook, stirring constantly, for 1 minute to coat the rice in oil, then reduce the heat and stir in 2 large ladlefuls of stock. Simmer, stirring gently, over a low heat until the rice has absorbed the stock, then continue adding the stock a ladleful at a time and stirring gently until it is absorbed before adding another ladleful.
After 10 minutes of cooking, add the beetroot (beet) chunks. After 25 minutes, add most of the chopped parsley, then continue to add the stock until the rice is cooked but al dente – this will take 30–40 minutes. At the last minute, stir in most of the feta to make the risotto wonderfully creamy.
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Italian
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Translation in progress.
Translated by Viv Locche
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Spanish
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Translation in progress.
Translated by Maria Hernandez
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