The Paleo diet is one the few diets that is slowly but surely gaining worldwide acceptance. Its success can be credited to its unique take on the proper diet that is best for consumption. The basic foundation of the diet is found on the Paleolithic era or most commonly known as the Stone Age. The idea behind the diet is that our human ancestors, the cavemen, are one of the most physically fit humans to have every walked the face of the earth.
During those ancient times, the caveman diet consisted primarily of all natural foods. The food was neither processed nor refined. The contents of the diet were also low on sugar and dairy. The major food groups, which were also the only ones available at that time, were those that were naturally growing in the environment of the caveman. These were simple meats, vegetables, fruits, nuts and seeds.
Genre: COOKING / General
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!!
Ingredients:
1/3 cup water
2 tsp. olive oil
3 cups organic tomato sauce
5 medium eggplants, peeled
2 eggs
3 tbsp. almond flour
Instructions:
1. Cut the eggplant lengthwise into ½-inch slices. Drain the slices on pieces of paper towel.
2. Combine the eggs, water and almond flour to form a batter.
3. Heat the olive oil in a large skillet over medium heat.
4. Drip the eggplant slices into the batter then place them in the hot skillet. Sauté the eggplant for 30 seconds to one minute on each side.
5. Layer the sautéed eggplant in the bottom of the slow cooker.
Make a second layer of slices, arranging them so they face in the opposite direction. Repeat until all the eggplant is used.
6. Pour the tomato sauce into the slow cooker.
7. Cover and cook on LOW heat for 4 to 5 hours.
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Portuguese
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Already translated.
Translated by André Weber
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Spanish
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Already translated.
Translated by Shakti Delgadillo Rubio
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