The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods [120Recipes for Vitality and Optimal Health][A Cookbook]

by Rebecca Katz, Mat Edelson, Andrew Weil (Foreword by)

Overview

A collection of 125 delicious whole-foods recipes showcasing 16 antioxidant-rich power foods, developed by wellness authority Rebecca Katz to combat and prevent chronic diseases.

Despite our anti-aging obsession and numerous medical advances, life spans are actually shortening because of poor lifestyle decisions. But it doesn't have to be so. Food-as-medicine pioneer Rebecca Katz highlights the top sixteen foods proven to fight the most common chronic conditions. Katz draws on the latest scientific research to explain how super foods such as asparagus, basil, coffee, dark chocolate, kale, olive oil, sweet potatoes, and wild salmon can build immunity, lower cholesterol, enhance memory, strengthen the heart, and reduce your chances of developing diabetes and other diseases.

This practical, flavor-packed guide presents the most effective—and delicious—ways to use food to improve the performance of every system in the body. Katz explains the health advantages of each main ingredient, and includes menu plans to address specific symptoms and detailed nutritional information for each recipe.

Easy-to-find ingredients are incorporated into a powerful arsenal of tantalizing recipes, including:
• Roasted Asparagus Salad with Arugula and Hazelnuts
• Costa Rican Black Bean Soup with Sweet Potato
• Black Cod with Miso-Ginger Glaze
• Herby Turkey Sliders
• Thyme Onion Muffins
• Yogurt Berry Brûlée with Almond Brittle

Based on the most up-to-date nutritional research, The Longevity Kitchen helps you feed your family well and live a long and vibrant life.

Product Details

ISBN-13:	9781607742944
Publisher:	Clarkson Potter/Ten Speed
Publication date:	02/26/2013
Pages:	256
Product dimensions:	7.60(w) x 10.00(h) x 1.10(d)

About the Author

REBECCA KATZ, MS, is an accomplished chef and national speaker who has worked with the country’s top wellness physicians, including Andrew Weil, Deepak Chopra, Michael Lerner, Jim Gordon, and Dean Ornish. She is the author of the award-winning Cancer-Fighting Kitchen and One Bite at a Time, as well as director of the Healing Kitchens Institute at Commonweal and executive chef of the annual Food as Medicine training program sponsored by the Center for Mind Body Medicine at Georgetown Medical School. She has been featured in the Washington Post, Oprah.com, The Atlantic, Better Homes and Gardens, Associated Press, and other national media. Rebecca lives in the San Francisco Bay Area. Visit RebeccaKatz.com for more information.
 
MAT EDELSON is an award-winning science, health, and sports writer. He is the former anchor/director of the Johns Hopkins Health Newsfeed, a nationally syndicated daily radio program. This is the third book he has co-authored with Rebecca Katz. Edelson resides in Baltimore, Maryland. 

Read an Excerpt

Introduction

It started with a carrot that had gone on in its second year to make a beautiful lacy umbel of a flower. I was enchanted and began to notice other lacy flowers in my garden that looked similar—parsley, fennel, cilantro, anise, as well as Queen Anne’s lace on a roadside—they are all members of the same plant family, as it turned out. Similarly, small daisy-like flowers, whether blue, yellow, orange, enormous or very small, bloomed on lettuce that had gone to seed as well as on wild chicories, the Jerusalem artichokes, and, of course, the sunflowers themselves. Were they related?

They were, it turns out.

And did edible members of this group somehow share culinary characteristics as well? Often they did. That led me to ask, What are the plant families that provide us with the vegetables we eat often, what characteristics do their members share, and what are their stories?

Table of Contents

Foreword by Andrew Weil, MD
Acknowledgments  
Introduction
Chapter 1: Food, Nutrition, and Your Body
Chapter 2: The Healing Power of Food           
Chapter 3: Making the Most of This Book
Chapter 4: Life-Enhancing Soups and Broths
Chapter 5: Vital Vegetables
Chapter 6: Generous Grains
Chapter 7: Protein-Building Foods
Chapter 8: Nibbles and Noshes
Chapter 9: Dollops of Yum!
Chapter 10: Invigorating Tonics and Elixirs
Chapter 11: Sweet Bites
Resources    
Bibliography
Index

What People are Saying About This

From the Publisher

“There is an ever-growing interest in eating better, but we usually hear about what to eat and not why to eat it. This book fills in the gaps with creative and approachable recipes, helpful tips, personal writing, and a plethora of information that will help in the kitchen for generations. I will keep this book within arm’s reach.”
—Sara Forte, author of The Sprouted Kitchen

“The fresh, funny, personal voice in this book cheers the reader on toward self-confidence and culinary open-heartedness. This isn’t just inspiring mat-erial, it’s infectious—in the best sense. Beyond sharing tools for living longer, it also provides many good reasons to want to.”
—Mollie Katzen, author of The Moosewood Cookbook

“Rebecca serves up a veritable feast for the soul with her blend of fascinating science, wit and wisdom, and recipes that look as beautiful as they taste, making it easy to translate good nutrition into delicious dishes. I can’t wait to share her latest masterpiece with my patients, friends, and family.”
—Cynthia Geyer, MD, medical director of Canyon Ranch health resort

“Rebecca Katz is the top chef of the culinary medicine world. With The Longevity Kitchen, she melds first-class flavors with first-class science to create meals that you’ll want to make forever. My patients will all want a copy.”
—John La Puma, MD, author of Manly Eating, co-author of The RealAge Diet

“Getting healthy is not about eating less; it’s about knowing how to eat right. This book is a guide to doing just that. It’s excellent.”
—Jorge Rodriguez, MD, author of The Acid-Reflux Solution

Editorial Reviews

There is an ever-growing interest in eating better, but we usually hear about what to eat and not why to eat it. This book fills in the gaps with creative and approachable recipes, helpful tips, personal writing, and a plethora of information that will help in the kitchen for generations. I will keep this book within arm’s reach.”—Sara Forte, author of The Sprouted Kitchen

“The fresh, funny, personal voice in this book cheers the reader on toward self-confidence and culinary open-heartedness. This isn’t just inspiring mat-erial, it’s infectious—in the best sense. Beyond sharing tools for living longer, it also provides many good reasons to want to.”—Mollie Katzen, author of The Moosewood Cookbook

“Rebecca serves up a veritable feast for the soul with her blend of fascinating science, wit and wisdom, and recipes that look as beautiful as they taste, making it easy to translate good nutrition into delicious dishes. I can’t wait to share her latest masterpiece with my patients, friends, and family.”—Cynthia Geyer, MD, medical director of Canyon Ranch health resort

“Rebecca Katz is the top chef of the culinary medicine world. With The Longevity Kitchen, she melds first-class flavors with first-class science to create meals that you’ll want to make forever. My patients will all want a copy.”—John La Puma, MD, author of Manly Eating, co-author of The RealAge Diet

“Getting healthy is not about eating less; it’s about knowing how to eat right. This book is a guide to doing just that. It’s excellent.”—Jorge Rodriguez, MD, author of The Acid-Reflux Solution

From the Publisher