The Most Effective Ways to Live Longer Cookbook: The Surprising, Unbiased Truth about Great-Tasting Food that Prevents Disease and Gives You Optimal Health and Longevity

Overview

Eat, drink, and be healthy at any age with these delicious recipes!

Fight oxidative damage caused by free radicals, which wears you down from the inside out. Stop the silent killer of inflammation. Reduce the damage caused by sugar molecules, known as glycation. Relieve mental, physical, and emotional stress.

Acclaimed nutritionist Jonny Bowden, Ph.D., C.N.S., and chef Jeannette Bessinger, C.H.H.C., have crafted more than 140 flavorful, ...

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The Most Effective Ways to Live Longer Cookbook: The Surprising, Unbiased Truth about Great-Tasting Food that Prevents Disease and Gives You Optimal

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Overview

Eat, drink, and be healthy at any age with these delicious recipes!

Fight oxidative damage caused by free radicals, which wears you down from the inside out. Stop the silent killer of inflammation. Reduce the damage caused by sugar molecules, known as glycation. Relieve mental, physical, and emotional stress.

Acclaimed nutritionist Jonny Bowden, Ph.D., C.N.S., and chef Jeannette Bessinger, C.H.H.C., have crafted more than 140 flavorful, mouth-watering recipes loaded with antioxidants, anti-inflammatory properties, vitamins, minerals, and other key nutritional components that fight the effects of aging, prevent disease, and help you feel your best every day. Specific recipes protect your heart, brain, bones, liver, and immune system, helping each of these vital organs do its job and adding years to your life.

These scrumptious recipes feature foods eaten regularly by the longest lived societies on our planet—real food, not manufactured food “products.” Try Heart-Healthy Mega Omega Fettuccine Alfredo, Immune Boon Kung Pao Chicken Soup, Hike ’n’ Bike Trail Mix, Antioxidant Almond Nog, and Chocolate–Vitamin C Fruit Salad. Using delicious ingredients and smart, healthy cooking methods, Chef Jeannette transforms everyday food—and some comfort foods—into delicious dishes!

As Dr. Jonny says, the foods in this book “will fuel your body like high-octane gas in a Ferrari, allowing you to perform your best, live life to the fullest, and have boundless energy for decades and decades.”

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Editorial Reviews

From the Publisher
“What a fabulous cookbook! I’m a huge fan of Jonny Bowden’s work, which is light years ahead of the herd—and yet scientifically validated. Out of all the many cookbooks available, this will give you the most luscious taste and nutrient density per bite. This book is practical gourmet nutrition you can trust—practically ready to eat.” —Christiane Northrup, M.D., ob/gyn physician and author of the New York Times bestsellers
From the Publisher

“Lusciously healthy and mouthwatering recipes—all beautifully organized into five key body systems. Another nutritional masterpiece from Dr. Jonny Bowden!” —Deirdre Rawlings, Ph.D., author of Foods that Help Win the Battle Against Fibromyalgia

“What a fabulous cookbook! I’m a huge fan of Jonny Bowden’s work, which is light years ahead of the herd—and yet scientifically validated. Out of all the many cookbooks available, this will give you the most luscious taste and nutrient density per bite. This book is practical gourmet nutrition you can trust—practically ready to eat.” —Christiane Northrup, M.D., ob/gyn physician and author of the New York Times bestsellers

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Product Details

  • ISBN-13: 9781592334452
  • Publisher: Fair Winds Press
  • Publication date: 4/1/2011
  • Pages: 288
  • Product dimensions: 7.90 (w) x 9.90 (h) x 0.90 (d)

Meet the Author

Jonny Bowden, Ph.D., C.N.S., a board-certified nutritionist with a master's degree in psychology, is a nationally known expert on nutrition, weight loss, and health. He is the author of several best-selling titles, including The 150 Healthiest Foods on Earth, The Most Effective Ways to Live Longer, and The 150 Most Effective Ways to Boost Your Energy. He is the nutrition editor for Pilates Style, a contributing editor for Clean Eating, and a columnist for both America Online and Better Nutrition. His work has been featured in dozens of national publications (print and online) including The New York Times, The Wall Street Journal, Forbes, Time, Oxygen, Marie Claire, Diabetes Focus, US Weekly, Cosmopolitan, Family Circle, Self, Fitness, Allure, Essence, Men's Health, Weight Watchers, Prevention, Woman's World, Fitness, Natural Health, and Shape. He lives in Woodland Hills, CA. Visit www.jonnybowden.com.

Jeannette Bessinger, C.H.H.C., is a board-certified, holistic health counselor, award-winning lifestyle and nutrition educator, and owner of Balance for Life, LLC, www.balanceforlifellc.com, which provides lifestyle health and nutrition education to individuals and organizations. A whole foods cook, she is co-author of The Healthiest Meals on Earth and a contributing writer for Clean Eating magazine. She is a lifestyle health and nutrition consultant to several public and private groups and coalitions working to improve the health of schools and cities in the United States.

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Read an Excerpt


OMEGA-BOOST SALMON AND BEAN SALAD

From Dr. Jonny: Remember the saying “Beans, beans, good for the heart”? Well, it’s true. And it’s even truer when you combine beans with wild salmon. You get omega-3s from the fish—the best thing in the world for the heart and brain—and a ton of fiber from the beans. What could be bad? And if you’re wondering what mirin is, it’s a kind of rice wine used as an essential condiment in Japanese cuisine. (And it knocks out any fishy smell!) This light, no-cook dish has a nice Asian flair and is great for a summer evening dinner or a quick lunch anytime.

2 romaine hearts or 1 head Boston lettuce
2 teaspoons (10 ml) toasted sesame oil
1 tablespoon (15 ml) raw sesame oil
1 tablespoon (15 ml) mirin
1 tablespoon (15 ml) unseasoned rice vinegar
Juice of 1 lime (about 2 tablespoons [30ml])
1 teaspoon tamari
¼ teaspoon salt
1 can (7.5 ounces, or 214 g) wild Alaskan salmon (we like Vital Choice), drained
1 can (15 ounces, or 400 g) navy beans, rinsed
and drained
1 cup (100 g) cooked adzuki beans, rinsed and drained if using canned
¼ cup (25 g) diced scallions, bulbs removed

Wash the lettuce and separate the leaves. Arrange leaves into a bed in a salad bowl.
In a large bowl, whisk together sesame oils, mirin, rice vinegar, lime juice, tamari, and salt. Add salmon and break chunks apart into flakes with a fork. Add beans and scallions. Toss gently to combine well and spoon over lettuce bed.

Yield: 4 servings

Per Serving: 382 Calories; 5g Fat (10.9% calories from fat); 22g Protein; 64g Carbohydrate; 6g Dietary Fiber; 28mg Cholesterol; 821mg Sodium

FROM CHEF JEANNETTE:
Tuna salad is a favorite American lunch dish, but the heavy mayo typically used cancels out some of the longevity benefits of the fish. For a heart-healthy upgrade, try this version with salmon for the increased omega-3s and this lighter, more flavorful seed-oil dressing for a further boost of healthy fats. It makes a great wrap, too.

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Table of Contents


INTRODUCTION

CHAPTER I: PUMP UP YOUR HEART WITH THESE RECIPES

Entrées
Side Dishes
Salads
Breakfasts
Snacks and Desserts
Drinks

CHAPTER II: WHAT TO EAT TO KEEP YOUR BRAIN’S NEURONS FIRING PAST NINETY

Entrées
Side Dishes
Salads
Breakfasts and Snacks
Desserts
Drinks

CHAPTER III: HELP YOUR MUSCLES, BONES, AND TENDONS STAY FIT, FIRM, AND FLEXIBLE WITH THIS FARE

Entrées
Side Dishes
Salads
Breakfasts and Snacks
Desserts
Drinks

CHAPTER IV: EAT AN APPLE A DAY—AND THESE MEALS—TO KEEP THE DOCTOR AWAY

Entrées
Side Dishes
Salads
Breakfasts
Snacks and Desserts
Drinks

CHAPTER V: HELP YOUR LIVER DEEP-SIX THE TOXINS

Cleaning Drink "Tonics"
Crucifers and Live Salads
Cooked Green Leafies
Liver Supports
Fiber Blast
Lean Proteins
Probiotics

Acknowledgments

About the Authors

Index

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