Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients: A Cookbook - Brossura

The Editors Of Whole Living Magazine

Brossura

ISBN 10: 0307465322 ISBN 13: 9780307465320

Casa editrice: Clarkson Potter, 2010

Riassunto

Shares recipes prepared with dozens of foods identified as the most nutritious while explaining how to incorporate nutrient-rich ingredients into every meal of the day, in a reference that also includes guidelines on how to purchase and store specific foods. Original.

Su questo libro

L'autore:

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.

Estratto. © Riproduzione autorizzata. Diritti riservati.:

RECIPE: 
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
minutes.
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

Su questa edizione

• Editore: Clarkson Potter
• Data di pubblicazione: 2010
• ISBN 10: 0307465322
• ISBN 13: 9780307465320
• Rilegatura: Copertina flessibile
• Numero edizione: 1
• Numero di pagine: 384