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Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients: A Cookbook
24.99 JOD
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Description
Many of our favorite ingredients—such as berries, tomatoes, and nuts—are among the healthiest foods on earth, and by simply incorporating more of them into our everyday meals, we can all lead healthier lives. Here are 150 fantastic ways to help you do just that. Organized into chapters on breakfast, snacks, sandwiches, soups, salads, main dishes, side dishes, and desserts, the recipes are accompanied by simple instructions and beautiful photographs to keep you inspired to eat well at any time of the day. Stay motivated with tempting recipes such as: Breakfast: Pecan Pancakes with Mixed Berry Compote; Mushroom and Scallion FrittataStarters and Snacks: Sweet Potato Hummus; Beet ChipsSandwiches and Wraps: Salmon Salad and Curried Egg on Multigrain Bread; Kiwifruit Summer RollSoups and Stews: Golden Pepper Soup; Chili with Chicken and BeansSalads: Quinoa and Corn Salad with Pumpkin Seeds; Endive, Avocado, and Grapefruit SaladMain Dishes: Citrus-Roasted Salmon with Spring Pea Sauce; Soba Noodle, Tofu, and Vegetable Stir-fry; Turkey Cutlets with Tomatoes and CapersSide Dishes: Cauliflower and Barley Salad with Toasted Almonds; Edamame SuccotashDesserts: Lemon Cream with Blackberries; Double Dark Chocolate and Ginger Biscotti Beyond these wonderful recipes, the editors of Whole Living magazine include research-backed information about the health benefits and disease-fighting properties of 38 power foods, along with nutritional data and helpful tips on storing, preparing, and cooking them. In this one-stop resource, you’ll learn all about stocking a healthy pantry, eating seasonally, understanding food labels, and when it’s best to splurge for organic ingredients.These 38 Power Foods are:· Asparagus · Artichokes · Avocados · Beets · Bell Peppers · Broccoli · Brussels Sprouts · Carrots · Kale · Mushrooms · Spinach · Sweet Potatoes · Swiss Chard · Tomatoes · Winter Squash · Apricots · Berries · Citrus · Kiwifruits · Papayas · Pears · Brown Rice · Oats · Quinoa · Dried Beans · Green Peas · Soybeans/Edamame · Almonds · Pecans · Pistachios · Walnuts · Flaxseed · Pumpkin Seeds · Eggs · Yogurt · Sablefish · Rainbow Trout · Wild Alaskan Salmon With 150 quick, flavor-packed recipes using the 38 healthiest foods nature has to offer, Power Foods makes eating well simple—and more delicious than ever before.
Additional information
| Weight | 1.11 kg |
|---|---|
| Dimensions | 2.49 × 19.00 × 4.15 cm |
| by | |
| Format | Paperback |
| Language | |
| Pages | 384 |
| Publisher | |
| Year Published | 2010-12-28 |
| Imprint | |
| Publication City/Country | USA |
| ISBN 10 | 0307465322 |
| About The Author | WHOLE LIVING magazine, a Martha Stewart Living publication, encourages and inspires its readers to lead balanced, authentic lives that express their values through their choices and actions, and provides them with the information they need to care for themselves, their families, and the planet in a way that is natural, sustainable, and personally satisfying. MARTHA STEWART is the author of dozens of bestselling books on cooking, entertaining, gardens, weddings, and decorating. She is the host of The Martha Stewart Show, the popular daily syndicated television program. |
| Excerpt From Book | RECIPE: Sweet Potato Hummus Makes 4 cups Sweet potatoes’ orange hue is the beautiful result of a wealth of betacarotene, which helps support eye health and immunity. Chickpeas provide a rich source of soluble fiber and B- vitamins for cardiovascular health. By serving this dip with crisp- tender vegetables such as red peppers and broccoli, you will also get vitamin C, selenium, and sulforaphane, an antioxidant shown to prevent certain types of cancers. Whole-wheat pita bread is another healthful, fiber-rich alternative to crackers. 1. Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Add potatoes; reduce heat to a simmer, cover, and cook until potatoes are tender, 10 to 12 minutes. 2. Transfer potatoes to a food processor. Add chickpeas, lemon juice, tahini, oil, cumin, and garlic. Puree until smooth, about 1 minute; thin with up to 2 tablespoons of water if necessary. Add 1/4 teaspoon salt and season with pepper. Let cool; refrigerate for up to 1 week in an airtight container. Garnish with paprika before serving. 1 pound sweet potatoes (about 2), peeled and cut into 1- inch pieces 1 can (15 ounces) chickpeas, drained and rinsed ¼ cup fresh lemon juice (from 1 to 2 lemons) ¼ cup tahini (sesame seed paste) 2 tablespoons olive oil 2 teaspoons ground cumin 1 garlic clove, finely chopped Coarse salt and freshly ground pepper ½ teaspoon hot or smoked paprika, for garnish per 1/4-cup serving: 106 calories; .6 g saturated fat; 3.4 g unsaturated fat; 0 mg cholesterol; 14.8 g carbohydrates; 2.9 g protein; 151 mg sodium; 2.7 g fiber |
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