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The new year is the traditional time to start something new. Dieting has always been one of the things that it is traditional at this time of year, as we seek to rid our bodies of the excesses of the Festive Season.
Eating fat to lose fat is the principle behind the ketogenic diet. Unusual as it may sound, this particular diet regimen works by pushing the state of ketosis so that you burn off fat as your body’s main source of fuel. But while this particular diet regimen is effective, there are still many people who failed because they were not able to follow through with this regimen successfully.
Trying to be healthy is hard and sometimes confusing. For years we were told that fats were bad for us and we had to cut them out of our diets. Yet we became more obese than any other time in history! But over time science and our understanding of nutrition has improved. We now know that many fats are actually healthy for us.
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Genre: COOKING / GeneralRecently 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!!
Ingredients:
● 1.1 pounds eggplants, rinsed, pat dried
● 2 cloves garlic, mashed
● 2 tablespoons fresh parsley, finely chopped
● ¼ teaspoon sea salt or Himalayan pink salt or to taste
● 1 medium onion, grated
● Juice of a lemon
● 2 tablespoons extra virgin olive oil
Method:
Place the eggplants on a baking sheet without cutting or piercing it.
Bake in a preheated oven at 350º F for 45 - 60 minutes or until soft. Remove from the oven and set aside to cool.
Meanwhile, place the grated onions on a cheesecloth and squeeze the cloth to remove the juice. Use the juice in the salad. The onion residue can be used in some other recipe.
Add oil, onion juice, garlic, parsley and lemon juice into a bowl. Mix well.
When the eggplants are cooled, peel the eggplants and add into a bowl. Mash with a fork. Add the oil mixture and salt into it and mix well.
Serve with raw vegetable sticks.
