Excerpt from The Healthy Kitchen by Andrew Weil, M.D., Rosie Daley, plus links to reviews, author biography & more

Bring a large pot of water to a boil. Drop the linguine into it, add the salt, and cook until it is al dente.
Meanwhile put the clams or mussels in a large, lidded pot with enough space to hold them without them being cramped. Add the white wine, water, garlic, and shallots. Cover and cook over high heat, shaking the pot occasionally, until the shellfish open, about 10 minutes.

Drain the pasta in a colander, then toss it with the shellfish. Add the tomatoes, basil, salt, pepper, chili flakes, and olive oil, and toss again. Squeeze the lemon over everything, toss in the zest, and garnish with parsley.
Serve immediately.

Andy Suggests

In order to get a more intense flavor, I would increase both the garlic and red pepper flakes.

Serves 6

Per serving:
Calories 494.1
Fat 8.3 g
Saturated fat 1.2 g
(16.1% of calories from fat)
Protein 29.3 g
Carbohydrate 67.9 g
Cholesterol 47 mg
Fiber 2.5 g


Hummus Pinwheels with Raw Veggie Crudités

I love tortillas, especially when they are wrapped around something good. Here they are topped with a thick garbanzo bean spread alive with the taste of orange, paprika, cayenne pepper, garlic, and lemon, then layered with fresh spinach, carrots, cucumbers, or sunflower sprouts.

These are great to take to work or for a packed lunch if you're on the run. Wrap them in parchment paper and seal them closed with a fancy toothpick.

2 cups garbanzo beans, soaked overnight in 6 cups of water to cover and 1 teaspoon baking soda
1 tablespoon miso paste
2 tablespoons natural soy sauce (such as tamari)
1 teaspoon paprika
1/2 cup freshly squeezed orange juice
1 tablespoon lemon zest
1/4 cup tahini
Pinch cayenne pepper
2 cloves garlic
1/2 teaspoon salt
1/4 cup freshly squeezed lemon juice
1/4 cup roasted bell pepper purée (optional) (page 76)
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
6 tortillas, flavored or whole wheat

Filling
3 cups spinach (about 1/2 pound), washed with tough stems removed
1 1/2 cups peeled and grated carrots
1 1/2 cups sunflower sprouts or 1/2 cucumber, peeled and sliced lengthwise

Do not drain the water that the beans have been soaking in overnight. Bring the water to a boil and cook the beans, covered, for 45 minutes. The beans should be easily pierced with a fork.

After the beans are cooked, drain them in a colander, reserving 1/4 cup of the water. Mix the water with the miso in a bowl. Put all the remaining ingredients including the red pepper purée if you are using it, but not the tarragon, in a food processor and process until smooth. Pour in the miso and process again. Fold in the tarragon.

Trim the round sides off the tortillas to make a square and spread 1/4 cup hummus over each of the 6 tortillas. Starting 1/2 inch up from one side of the tortilla, lay 1/4 cup of each of the filling ingredients on top of each other, in thin layers. Roll the tortillas up. When you get to the end of the roll, use the hummus on the inside edge of the tortillas to act as a sealer to keep the tortilla closed. When you are ready to serve, cut the rolled tortillas in half at an angle.

Tips from Rosie's Kitchen
After you've made hummus once, you won't underestimate the number of ways it can be enjoyed.

Hummus Dip
I like to serve hummus as a dip with raw vegetables. All you need is 2 carrots, 1/2 jicama, 2 celery stalks, 1 medium cucumber, and 1 zucchini or yellow squash, cut into thin sticks. You can also cut the florets off a 1/2 head of broccoli or use cherry tomatoes, radishes, or any of your favorite vegetables. Serve the hummus in a bowl in the center of a platter and arrange the cut vegetables around it.