Many of our favorite ingredients—such as berries, tomatoes, and nuts—are among the healthiest foods on earth, and by simply incorporating more of them into our everyday meals, we can all lead healthier lives. Here are 150 fantastic ways to help you do just that. Organized into chapters on breakfast, snacks, sandwiches, soups, salads, main dishes, side dishes, and desserts, the recipes are accompanied by simple instructions and beautiful photographs to keep you inspired to eat well at any time of the day. Stay motivated with tempting recipes such as:
Breakfast: Pecan Pancakes with Mixed Berry Compote; Mushroom and Scallion Frittata
Starters and Snacks: Sweet Potato Hummus; Beet Chips
Sandwiches and Wraps: Salmon Salad and Curried Egg on Multigrain Bread; Kiwifruit Summer Roll
Soups and Stews: Golden Pepper Soup; Chili with Chicken and Beans
Salads: Quinoa and Corn Salad with Pumpkin Seeds; Endive, Avocado, and Grapefruit Salad
Main Dishes: Citrus-Roasted Salmon with Spring Pea Sauce; Soba Noodle, Tofu, and Vegetable Stir-fry; Turkey Cutlets with Tomatoes and Capers
Side Dishes: Cauliflower and Barley Salad with Toasted Almonds; Edamame Succotash
Desserts: Lemon Cream with Blackberries; Double Dark Chocolate and Ginger Biscotti
Beyond these wonderful recipes, the editors of Whole Living magazine include research-backed information about the health benefits and disease-fighting properties of 38 power foods, along with nutritional data and helpful tips on storing, preparing, and cooking them. In this one-stop resource, you’ll learn all about stocking a healthy pantry, eating seasonally, understanding food labels, and when it’s best to splurge for organic ingredients.
These 38 Power Foods are:
· Bell Peppers
· Brussels Sprouts
· Sweet Potatoes
· Swiss Chard
· Winter Squash
· Brown Rice
· Dried Beans
· Green Peas
· Pumpkin Seeds
· Rainbow Trout
· Wild Alaskan Salmon
With 150 quick, flavor-packed recipes using the 38 healthiest foods nature has to offer, Power Foods makes eating well simple—and more delicious than ever before.
|Product dimensions:||9.28(w) x 11.34(h) x 1.00(d)|
About the Author
WHOLE LIVING magazine, a Martha Stewart Living publication, encourages and inspires its readers to lead balanced, authentic lives that express their values through their choices and actions, and provides them with the information they need to care for themselves, their families, and the planet in a way that is natural, sustainable, and personally satisfying.
MARTHA STEWART is the author of dozens of bestselling books on cooking, entertaining, gardens, weddings, and decorating. She is the host of The Martha Stewart Show, the popular daily syndicated television program.
Read an Excerpt
Sweet Potato Hummus
Makes 4 cups
Sweet potatoes’ orange hue is the beautiful result of a wealth of betacarotene, which helps support eye health and immunity. Chickpeas provide a rich source of soluble fiber and B- vitamins for cardiovascular health. By serving this dip with crisp- tender vegetables such as red peppers and broccoli, you will also get vitamin C, selenium, and sulforaphane, an antioxidant shown to prevent certain types of cancers. Whole-wheat pita bread is another healthful, fiber-rich alternative to crackers.
1. Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Add potatoes; reduce heat to a simmer, cover, and cook until potatoes are tender, 10 to 12
2. Transfer potatoes to a food processor. Add chickpeas, lemon juice,
tahini, oil, cumin, and garlic. Puree until smooth, about 1 minute; thin with up to 2 tablespoons of water if necessary. Add 1/4 teaspoon salt and season with pepper. Let cool; refrigerate for up to 1 week in an airtight container. Garnish with paprika before serving.
1 pound sweet potatoes (about 2), peeled and cut into 1- inch pieces
1 can (15 ounces) chickpeas, drained and rinsed
¼ cup fresh lemon juice (from 1 to 2 lemons)
¼ cup tahini (sesame seed paste)
2 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove, finely chopped
Coarse salt and freshly ground pepper
½ teaspoon hot or smoked paprika, for garnish
per 1/4-cup serving: 106 calories; .6 g saturated fat; 3.4 g unsaturated fat; 0 mg cholesterol; 14.8 g carbohydrates; 2.9 g protein; 151 mg sodium; 2.7 g fiber
Most Helpful Customer Reviews
I am a Registered Nurse and am so impressed with this cookbook, it has so many added features that I appreciate, such as nutritional information, glossary of terms and info on herbs, vitamins and minerals, spices, and how all of them benefit the body! The cookbook introduces many new vegetables, which I love, because I am not known to try new veggies, but with this one, I have been! My 24 year old daughter has tried many of the recipes for her family and they love them too. I like the recipes because they are made 'healthy' and don't use butter or cream to make them yummy! I like the 'clean' way of eating!!
I bought this book to learn how to cook healthy ingredients that were new for me, also to bring some variety. It has very nice photos, easy and tasty recipies which i already tried. Good for daily use.
My girlfriend and I checked this book out of the library when it first came out, and after a week of cooking, we couldn't buy it fast enough. The recipes are not only healthy, but imaginative, which is not something found in every "healthy" cookbook. It is particular good when it comes to adding more greens (kale, chard, watercress) to your diet, but has plenty of healthy meat options too. Most are fairly simple and do not require exotic ingredients or cooking methods, which is helpful to us because we are only cooking for two. We've only made a handful of recipes so far, but there isn't one in the book that doesn't look worth trying. A great addition to our cookbook library (and one that didn't break the bank).
This book has information about the healthy foods out there and explains quickly and consicely, why they are good for you. Then it gives you example recipes that you can create with those foods. If you are suffering from certains health problems, this book offers certain foods to eat in order to heal those problems. I love this book.
Easy to follow healthy recipes with commonly found ingredients.
Discusses 38 power foods: artichokes, asparagus, avocados, beets, bell peppers, broccoli, brussels sprouts, carrots, kale, mushrooms, spinach, sweet potatoes, swiss chard, tomatoes, winter squash, apricots, berries, citrus, kiwi fruit, papayas, pears, brown rice, oats, quinoa, dried beans, green peas, soy beans, almonds, pecans, pistachios, walnuts, flaxseed, pumpkin seeds, eggs, yogurt and fish. The books give you the health benefits of each food, tips on buying, storing and preparation to obtain maximum nutrition. Also covers oils, alliums, herbs, spices and alternative sweeteners. Contains a glossary of nutritional terms, a nutritional index and a guide to eating to help maintain health if you have certain chronic illnesses.I've marked 27 recipes in the book as potentials to try preparing. The recipe I plan to make for the recipe challenge is Edamame and butternut squash succotash.
This a great book on healthy recipes from basic ingredients. The golden rules of this book are to choose a wide variety of natural unprocessed foods, buy organic, shop locally and eat seasonally, think of fruits and vegetables in terms of a rainbow (eat a variety of colors),limit salt intake, buys grains and seeds and nuts, choose olive oil or canola oil over other oils, use organic and low sodium broth in cartons, plan ahead for shopping, and fill half your plate with vegetables and grains, and lean protein. The book is a better read than most cookbooks because it breaks down recipes into their raw ingredients such as broccoli or carrots and gives one the health benefits of those individual components.
This book :' Power Foods' is an excellent book for those who are looking for a healthy way of eating and cooking foods . Great description of different healthy foods, how to buy, how to store and tips on preparation.
I love this cookbook! It is one of my favs!