Excerpt from Eating Well For Optimum Health by Andrew Weil, M.D., plus links to reviews, author biography & more

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Eating Well For Optimum Health

The Essential Guide to Diet, Health and Nutrition

by Andrew Weil, M.D.

Eating Well For Optimum Health
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  • First Published:
    Mar 2000, 320 pages
    Mar 2001, 304 pages

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Print Excerpt

Nutritional benefits: Protein from fish

Pasta Puttanesca

5-6 cups fresh tomatoes, peeled, seeded, and crushed (or use canned Italian tomatoes, drained and crushed)
1 tablespoon extra-virgin olive oil
1 teaspoon dried hot red pepper flakes
1 1/2 tablespoons capers, drained and rinsed
3 tablespoons black olives (Kalamata or oil-cured), pitted and chopped
1 tablespoon garlic, minced
2 tablespoons fresh basil leaves, minced
1 pound dried penne pasta
3/4 cup Parmesan cheese, grated

1. In a large bowl, combine the tomatoes, olive oil, red pepper flakes, capers, olives, garlic, and basil. Let stand at room temperature for 1 hour.
2. Cook the pasta until it is al dente. Drain well.
3. Toss the hot pasta with the tomato mixture. Add the grated Parmesan cheese and serve immediately.

Servings: 6. Calories 391, fat 7.5 g (17% of calories from fat), saturated fat 2.5 g, protein 15.5 g, carbohydrate 66 g, cholesterol 8 mg, sodium 247 mg, fiber 4 g
Nutritional benefits: Good carbohydrate; micronutrients from tomatoes and garlic

Apple Crisp

12 large green apples, peeled, cored, and sliced
juice of 1 fresh lemon
1/4 cup raisins
1/3 cup brandy
1/4 cup light brown sugar, packed
1 teaspoon cinnamon
2 tablespoons whole-wheat pastry flour
1 1/2 cups old-fashioned rolled oats
1/2 cup toasted wheat germ
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 cup brown sugar, packed
1/3 cup light olive oil
1/3 cup maple syrup
nonstick cooking spray

1. Preheat oven to 375 degrees F.
2. In a mixing bowl, toss the apples with the lemon juice, raisins, brandy, brown sugar, 1 teaspoon cinnamon, and the flour.
3. Pile the apples in a glass or ceramic baking dish sprayed with nonstick cooking spray.
4. Mix together the remaining ingredients and cover the apples with the mixture.
5. Cover the baking dish with aluminum foil and bake 20 minutes. Uncover and bake 30-40 minutes more until the apples are soft. Serve warm.

Servings: 12. Calories 244, fat 7.5 g (27.5% of calories from fat), saturated fat 1 g, protein 4 g, carbohydrate 40 g, cholesterol 0 mg, sodium 140 mg, fiber 5 g
Nutritional benefits: Fiber and carbohydrate from whole grains; monounsaturated fat; micronutrients.

Copyright Andrew Weil M.D. 2000. Published with the permission of the publisher, Knopf. All rights reserved.

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