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Critics' Opinion:
Readers' Opinion:
First Published:
Apr 2002, 320 pages
Paperback:
Dec 2003, 384 pages
An inspiring, easy-to-use cookbook - not a diet book. It is a lively guide to healthy cooking, day-by-day, packed with essential information and, above all, filled with enticing food.
Two of America's most popular authorities on healthy eating and cooking join forces in this inspiring, easy-to-use cookbook. This is not a diet book. It is a lively guide to healthy cooking, day-by-day, packed with essential information and, above all, filled with enticing food.
Andrew Weil, M.D.—author of the best-selling Eating Well for Optimum Health—brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in science. Rosie Daley—acclaimed for her best-seller, In the Kitchen with Rosie—brings to it her innovative and highly flavorful spa cuisine.
The recipes are eclectic, drawing from the healthy and delicious cooking of the Middle East, the Mediterranean, and Asia, among other cuisines. For starters, you might try Grilled Satay or a Miso Pâté; for soup, often a meal in itself, a hearty Mixed-Bean Minestrone Stew or a Roasted Winter Squash and Apple Soup with Cilantro Walnut Pesto; a special entrée could be the Savory Roasted Cornish Hens with Roasted Garlic or Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango; for a simple supper, Turkey Burgers or Portobello Burgers; and for the occasional indulgence, a dessert of Almond Fruit Tart or Peach and Blueberry Cobbler.
Andy and Rosie do not always agree. When Rosie calls for chicken, Andy offers a tofu alternative; she likes the flavor of coconut milk, whereas he prefers ground nut milk; when she makes a pastry with butter, he suggests using Spectrum Spread. There are no hard-and-fast rules.
Lifelong health begins in the kitchen, so this is a lifestyle book as well as a cookbook. In it you will learn from Dr. Weil:
smart menu planning—letting the seasons be your guide
. . . and lots more.
This revolutionary book will change forever the way you cook for yourself and your family.
With 58 photographs in full color.
Pineapple Almond Shake
The almonds in this invigorating shake make it a terrific source of protein, and blanching your own almonds is a great kitchen activity for kids.
1/4 cup blanched almonds
1 cup roughly chopped fresh pineapple
1/2 cup ice, crushed or cubes
1/2 teaspoon pure maple syrup
1/4 cup rice milk or soy milk
1/2 cup pineapple juice
Grind the almonds in a blender to a fine powder, as for making Andy's nut milk (pages 34–5). Add all the ingredients and blend until smooth. Pour into 3 large drinking glasses. (If you want to make more, repeat the recipes. Most blenders will accommodate only enough for 3.)
Serves 3
Per serving:
Calories 96.7
Fat 5.2 g
Saturated fat 0.5 g
(45.5% of calories from fat)
Protein 2.5 g
Carbohydrate 11.6 g
Cholesterol 0 mg
Fiber 1.3 g
Greek Salad with Mild Red-Chili Dressing
I love this salad because of all the prominent tastes in the dressing. Here, the dressing is tossed with fresh spinach leaves and topped...
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