In the high-end food world, “healthy cooking” has long been taboo. But as one of the only high-profile chefs today guided by the understanding that the food we eat has a deep impact on our health, Seamus Mullen has rewritten the old rule that healthy can’t be delicious. Seamus’s powerful transformation came out of his own health crisis—after a near-death experience brought on by autoimmune disease he’d struggled with for years, he radically changed the way he cooked, both at his restaurants and at home. As a result, the biomarkers of disease disappeared and the constant trips to the ER he experienced while he was sick have come to an end.
But what Seamus has been surprised to discover is that this new way of eating—dishes starring real, whole foods such as vegetables and fruits, meats used as garnishes, whole grains, fermented foods, and no refined sugar or gluten—has not only controlled his disease but has also made his body feel younger, stronger, and more energized every day. It is his mission to share his brand of cooking with readers everywhere to inspire them to shift their diets and truly redefine what “healthy eating” can and should be.
A powerful manifesto with Seamus’s moving journey at its heart, Real Food Heals is packed with 125 easy-to-prepare, Paleo-inspired, and nourishing recipes packed with delicious whole food ingredients, including Kefir Scrambled Eggs with Grated Garlic; Nori Rolls with Olive Oil, Tuna, Avocado, and Sprouts; and Fig Almond Cacao Nib bars. Complete with a 21-day jump-start meal plan, this unique cookbook will help everyone prepare healthy, irresistible food with big flavors every day and put them on the path to total wellness.
|Publisher:||Penguin Publishing Group|
|Product dimensions:||8.20(w) x 10.10(h) x 0.90(d)|
About the Author
Read an Excerpt
Scrambled Eggs with Leeks, Squash, and Herbs
I really love the way summer squash tastes when it’s just wilted. To get that nice, crunchy texture, I avoid cutting it into thin slices. Seedy slices weep, making the eggs watery. Instead, I cut a halved squash into larger chunks. That reduces the moisture it releases and keeps the squash crisp when nestled in the creamy eggs.
6 large eggs
Coarse sea salt and freshly ground black pepper
2 teaspoons chia seeds
4 tablespoons grass-fed unsalted butter, cut into small pieces
1⁄4 cup thinly sliced leeks (white and pale green parts only)
1 small summer squash, such as zucchini, halved lengthwise and cut into 3⁄4-inch chunks at angles
1⁄4 teaspoon champagne vinegar
1⁄4 cup fresh curly parsley, chopped
1⁄4 cup fresh cilantro, chopped Espelette pepper or pimentón (smoked sweet paprika)
Beat the eggs in a large bowl with a fork until a little bubbly but still retaining some white streaks. Season with salt and black pepper, then fold in the chia seeds and 2 tablespoons of the butter. Let stand so the chia seeds can plump while you prepare the vegetables.
Heat a large cast-iron skillet over medium-low heat. Add the remaining 2 tablespoons butter, the leeks, and the squash. Season with salt and cook, stirring occasionally, for 1 minute. Add the vinegar and let it cook off, then add the egg mixture.
Use a silicone spatula to stir and scrape the set eggs around the edges of the pan into the wet center, then let them sit for a minute. They should start to set. Add the parsley and cilantro and fold well until the eggs are moist but not runny, 1 to 2 minutes.
Remove from the heat and sprinkle with Espelette. Serve immediately.
Most Helpful Customer Reviews
I like this book, but I cannot say that I love it. (After losing 17 pounds using a book I found here on Barnes and Nobles called Hungry Chick Dieting Solution, I have made it a lifestyle to eat healthier.) My problem with this book is that it relies too heavily on salads and pork to give some of the recipes flavor, but never considered that some people for health, dietary, or religious reasons do not eat pork. Then, there are ingredients like gochujang. I shouldn't have to google an ingredient. Otherwise, a great book.