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Item Title:

The Healthiest Meals on Earth: The Surprising, Unbiased Truth Abo-Used


Books, Comics, Magazines



Item Condition: Used
Current Time:23 Oct 17 08:54:26
Time & Date displayed is forUnited States - EDT
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Quantity: (3 Available)
Price per item: £0.95 ($1.25)

Postage: £8.95 ($11.73)
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Item Specifics - Books ISBN : 9781592333189
Author : Jonny Bowden
0.95 16654353 The Healthiest Meals on Earth: The Surprising, Unbiased Truth Abou http://medium.snazal.com/?9781592333189 http://large.snazal.com/?9781592333189 Jonny Bowden 9781592333189 9781592333189 Media Books 9
Lot # 16654353
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Bookshop2000 (115|0)
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Item Location: Leicester
Seller Location: United Kingdom

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Position In File: 8008
Source Text: #34; book are essential for your library. Whether you are eating because you want to just be healthy or you have a specific condition you want to target with the proper nutrition, this book is great. The bottom line: Jonny Bowden's nutritional advice just makes sense! Thank you again Dr. Bowden for another great masterpiece!!! --Dr Todd M Narson;Unfortunately, the recipes do not include nutritional values, but most people will find the book an interesting and different approach to healthy cooking. Recommended for most culinary collections. Background: Nutritionist Bowden (The 150 Healthiest Foods on Earth) is again exploring health y nutrition. The emphasis is on polymeal options, which are composed of ingredients that enhance heart and blood vessel health. Readers will find the work organized in an unusual way, with the first ten chapters arranged around a polymeal menu, usually made up of four dishes. Each chapter is lavishly illustrated with additional information about key ingredients and includes a pantry list as well as suggestions for menu substitutions based on recipes from other chapters. A typical menu includes Calf Liver with Green Onions, Sweet Beets and Greens, Veggie Slaw with Flax Oil, and Almond Butter Apricot Cookies. Bowden focuses on developing a high-nutrition polymeal that minimizes the use of sugar and simple starches (such as white flour or white potatoes). Other chapters focus on one pot polymeals (such as Slow Cooker Chicken Curry or Quinoa Risotto with White Beans, Arugula and Parmesan) and beverages --Library Journal Xpress Reviews;The Healthiest Meals on Earth I have read (or tried to read) many a health food cookbook and some of them are a struggle. Lots of the food rests in that part of the colour spectrum that ranges all the way from beige to magnolia. Those ingredients that are promoted are often a bit too chewy (perhaps the action of masticating burns calories) but certainly tastey! --Library Journal Xpress ReviewsThis is a cookbook with a difference - it has an awful lot of writing in it. Recipes from around the world to keep you eating healthy. Find out what to eat even on holiday. Discover the 150 healthiest foods on earth and the most natural cures. A good resource guide to staying on the healthy side of eating. --karen platt reviews dot comAfter drinking in the visuals, I began reading, and I must say The Healthiest Meals on Earth is something of a page-turner. It's as though Bowden is sitting on a stool in the corner of your kitchen, chatting amiably about the wonderful qualities of the meal as you assemble its ingredients. He tells you why fat isn't all bad, why sugar pretty much is (and what you can happily use in its place), why grains are overrated, why fiber is fabulous, the importance of omegas, and so on and on -- all in the context of quite wonderful meals that turn those concepts into delicious reality. I was already familiar with the idea of the polymeal, but this is the first cookbook I've come across that offers a collection of them. The idea is to combine ingredients that boost cardiovascular health -- things like fish, garlic, almonds, fruits, vegetables, dark chocolate and red wine. Bowden takes it further, though, including foods with anti-cancer properties, foods that boost the immune system, foods that fight inflammation, foods that combat obesity -- and much, much more. Thanks to his collaborator, Jeannette Bessinger, CHHC, these foods are combined in innovative recipes that even a cook with modest abilities can enjoy putting together. It was only after I read every word of this cookbook that I actually began experimenting with the recipes, and I haven't stopped. After preparing more than a dozen of these dishes, I can tell that The Healthiest Meals on Earth is destined to spend a lot more time on the counter than many of the other books on my kitchen shelf. Among my favorites are real-food brownies -- sugarless and flourless, they're made with dates, cocoa, garbanzo beans, eggs, agave nectar and a few other ingredients. I made holiday gifts of these and haven't found anyone they failed to delight. My family also especially enjoyed the tamari-orange salmon, delicious dal, red beans and brown rice, chili with cashews and kale, and chicken curry. This book is a good mix of meatless and meat-based recipes, which works well for our mixed family. (I've experimented with some of the meat recipes to accommodate our vegetarians, and found them quite readily adaptable.) I like the flax pancakes in principle, but the execution has been disappointing. They taste just fine, but they're very dry. Still, I'm going to keep making them and experiment with toppings until I get these cakes right. This cookbook includes lots of tips, notes and some useful reference material (I particularly like the chart on healthy oils), along with pantry lists for each section that make shopping easier. Fans can find a lot more at Bowden's website, www.jonnybowden.com. I have a few small quibbles with The Healthiest Meals on Earth. Surprisingly, it doesn't include standard nutritional information for each recipe. This is something I really expect in a health-oriented cookbook. One contradiction concerning olive oil bothers me. The helpful chart on oils includes the direction, 'Do not use extra virgin [olive oil] for cooking; heat will create free radicals.' Yet recipe after recipe calls for heating extra virgin olive oil. I assume it's a matter of degree -- keeping the oil from reaching its smoking point -- but the chart do

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