Food: What the Heck Should I Cook?
More than 100 Delicious Recipes--Pegan, Vegan, Paleo, Gluten-free, Dairy-free, and More--For Lifelong Health
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- 13,99 €
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- 13,99 €
Descrizione dell’editore
The companion cookbook to Dr. Hyman's New York Times bestselling Food: What the Heck Should I Eat?, featuring more than 100 delicious and nutritious recipes for weight loss and lifelong health.
Dr. Mark Hyman's Food: What the Heck Should I Eat? revolutionized the way we view food, busting long-held nutritional myths that have sabotaged our health and kept us away from delicious foods that are actually good for us. Now, in this companion cookbook, Dr. Hyman shares more than 100 delicious recipes to help you create a balanced diet for weight loss, longevity, and optimum health. Food is medicine, and medicine never tasted or felt so good.
The recipes in Food: What the Heck Should I Cook? highlight the benefits of good fats, fresh veggies, nuts, legumes, and responsibly harvested ingredients of all kinds. Whether you follow a vegan, Paleo, Pegan, grain-free, or dairy-free diet, you'll find dozens of mouthwatering dishes, including:Mussels and Fennel in White Wine BrothGolden Cauliflower Caesar SaladHerbed Mini-Meatballs with Butternut NoodlesLemon Berry Rose Cream Cakeand many more With creative options and ideas for lifestyles and budgets of all kinds, Food: What the Heck Should I Cook? is a road map to a satisfying diet of real food that will keep you and your family fit, healthy, and happy for life.
PUBLISHERS WEEKLY
Hyman, the director of the Cleveland Clinic Center for Functional Medicine, provides his prescription for healthy eating, along with more than 100 recipes, in this follow up to Food: What the Heck Should I Eat?. The opening chapters make the case for the "pegan" diet, a portmanteau Hyman uses to describe the workable middle ground between paleo and vegan. He suggests organic protein, be it from plant or animal, along with antioxidants and omega-3 fats; excess sugar, gluten, and processed foods are to be avoided. Alternative flours play a vital role in dishes like orange-blackberry almond scones, which use a blend of almond and millet flour, and zucchini latkes with lemon-basil guacamole where grated zucchini and almond flour provide the base for the small, vegetable-filled pancakes. An eye-opening variation of the Indian dish, kitchari, contains instructions on preparing rice with coconut oil then quickly cooling it to create "an indigestible starch that doesn't raise blood sugar the way white rice normally does." Many of Hyman's friends also contribute recipes, including Dr. Oz, Gwyneth Paltrow, Hugh Jackman, Mark Bittman, and David Bouley. Jos Andr s offers Tichi's gazpacho, named for the chef's wife and spiked with Oloroso sherry. Medical advice, natural ingredients, and a splash of celebrity come together in this exuberant collection.
