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THE HEALTHY KITCHEN: Foods to Maximize Health,
Healing and Longevity |
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Dr. Weil is as affable in this book, at
his website (www.drweil.com) as he is on television. His bottom line is
not that one should be a vegetarian, but it is far better for a person to
take most necessary proteins from vegetables rather than from so much
fat-laden meat. He has written eight books on better health through better
eating. Rosie Daley, his co-author of this book, is author of, "In the
Kitchen with Rosie: Oprah’s Favorite Recipes." Healthy Kitchen is a 334-page book which includes 150 recipes, "delicious and good for you." (There’s even a Brussels Sprout recipe which makes this very disliked vegetable rather tasty.) Some highpoints in the Table of Contents of this book are sections on Nutrition and Health, Stocking the Pantry, Reading Food Product Labels and Menu Planning. It’s not easy, but this duo is going all out to help you guide a better body on your life course. Each recipe provides serving calories, fat, calories from fat, protein, carbohydrate count, cholesterol and fiber. Here’s some of the sections’ recipes we highlight: BREAKFAST: Muesli, make this with rolled oats, mission figs, chopped dates, sun-dried raisins or cranberries, almonds and apple. BEVERAGES: Matcha: Using Japanese powdered Green Tea Lemon Cayenne Tonic: Made from lemon juice, honey, water and cayenne. Yogurt-Lime Drink: Calls for lime juice, yogurt, honey, vanilla, cloves, nutmeg, coconut milk and cinnamon. APPEATIZERS: Smoked Fish with Horseradish Sauce: Make the sauce from fresh horseradish root, white vinegar and salt. White Bean Spread: Make it with beans, pesto, lime juice, garlic, cumin, Parmesan cheese and olive oil. SALADS: Celery, Artichoke, Hearts of Palm and Shrimp Salad: These foods are combined with celery and scallions and toped with a special vinaigrette dressing. SOUPS: Tomato, Corn and Basil Soup: A combination of onion, olive oil, garlic, tomatoes, corn and basil. Roasted Winter Squash and Apple Soup: The squash is mixed with onions, garlic, tart apples, olive oil, red chili powder and vegetable stock. ENTREES: White Beans and Fusilli: Just the pesto is made from walnuts, basil, garlic, Parmesan cheese and olive oil. Grilled Fish with Tropical Relish: Make the relish with mango, onion, red pepper, basil, capers, balsamic vinegar and salsa. Baked Bean and Rice Cheese Burrito: Make the red sauce from fresh tomatoes, onion, carrots, cayenne, chili powder, olive oil, stock, scallions and Louisiana Hot Sauce. ACCOMPANIMENTS: Lemon Dill Baby Carrots: This calls for carrots, lemon juice, cornstarch, water and fresh dill. BRUSSELS SPROUTS FOR PEOPLE WHO THINK THEY HATE BRUSSELS SPROUTS! To the sprouts add olive oil, hot red pepper flakes, garlic, nutmeg and Parmesan cheese. Cilantro Chutney: Calls for raw cashews, cilantro, jalapeno pepper, vegetable oil and black mustard seeds. DESSERTS: Lemon Yogurt Sorbet: Combine yogurt, lemon juice, crystallized ginger, lemon zest, honey, raspberries and green grapes. Figs in Wine: This is a simple combination of Turkish or Calimyrna figs, Merlot or Pinot Noir wine and organic orange zest. At the end of The Healthy Kitchen is 16 pages of suggested menus, and each contains menus from the book. © Reviewed by Marty Martindale, 2004, Largo FL
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