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Healthiest Meals on Earth
The Surprising, Unbiased Truth About What Meals to Eat and Why
| Author: Jonny Bowden Format: Paperback, 368 Pages Item: 153550 ISBN: 9781592333189 Publisher: Fair Winds Press Specs Illustrations: 150 illustrations. Size: 8 x 10 x .93 Published: July 1st 2008 Price: $24.95 In Stock |
The first cookbook from best-selling author Jonny Bowden! Jonny Bowden's The Healthiest Meals on Earth contains recipes for more than sixty dishes and drinks that use nutritious and healthy cooking methods. Forty of these dishes will combine to create ten different "poly-meals", specially crafted meals that contain key nutrients found to promote long-term health. They include Sweet and Thai Spicy Shrimp and Fruits, Persian Chicken with Autumnal Accompaniments, and the "iron booster" of Tender Calf's Liver and Sweet Beets. A "Healthiest Holiday Meal" features Citrus Stuffed Turkey, Zippy Fruit Salsa, and Sweet Potato Pie. The poly-meals are designed to be eaten three-to-five times a week. Another ten recipes are not part of the poly-meal structure; instead they are one-pot meals that include Slow-Cooker Chicken Curry, Miso Bean Soup, and Venison Stew. A chapter on drinks will include nutritious smoothies, so-called "green drinks", and others. Jonny will provide healthy cooking tips throughout the book, as well as an analysis of the foods in each recipe. Side dishes, such as Cold Strawberry Soup and Veggie Slaw with Flax Oil, and desserts, such as Raw Chocolate Fondue, are also featured. This book pairs well with Bowden's successful 150 Healthiest Foods, and can even be used as a companion cookbook. |
Verdict: Unfortunately, the recipes do not include nutritional values, but most people will find the book an interesting and different approach to healthy cooking. Recommended for most culinary collections.
Background: Nutritionist Bowden (The 150 Healthiest Foods on Earth) is again exploring health y nutrition. The emphasis is on polymeal options, which are composed of ingredients that enhance heart and blood vessel health. Readers will find the work organized in an unusual way, with the first ten chapters arranged around a polymeal menu, usually made up of four dishes. Each chapter is lavishly illustrated with additional information about key ingredients and includes a pantry list as well as suggestions for menu substitutions based on recipes from other chapters. A typical menu includes Calf Liver with Green Onions, Sweet Beets and Greens, Veggie Slaw with Flax Oil, and Almond Butter Apricot Cookies. Bowden focuses on developing a high-nutrition polymeal that minimizes the use of sugar and simple starches (such as white flour or white potatoes). Other chapters focus on one pot polymeals (such as Slow Cooker Chicken Curry or Quinoa Risotto with White Beans, Arugula and Parmesan) and beverages. - Library Journal Xpress Reviews
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