Cover image for Food : what the heck should I cook?
Title:
Food : what the heck should I cook?
ISBN:
9780316453134
Edition:
1st ed.
Physical Description:
309 pages : color illustrations ; 25 cm.
General Note:
"More than 100 delicious recipes for lifelong health: pegan, vegan, paleo, gluten-free, dairy-free, and more"--Cover.
Contents:
How to use this book -- Introduction -- part I. Learning how to eat: My food philosophy ; Recipe-free cooking -- part II. Creating a conscious kitchen: Quality over quantity ; Become a conscious cook -- part III. The recipes: Breakfast ; Snacks ; Salads ; Soups and stews ; Sides ; Poultry ; Seafood ; Beef and lamb ; Veggies ; Desserts ; Beverages ; Better basics.
Genre:
Summary:
Over the years Hyman has busted long-held nutritional myths that have sabotaged our health and kept us away from delicious foods that are actually good for us. Here he shares 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 focus is on 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 options. --
Holds:

Available:*

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Summary

Summary

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 Broth Golden Cauliflower Caesar Salad Herbed Mini-Meatballs with Butternut Noodles Lemon Berry Rose Cream Cake and 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.


Author Notes

Mark Hyman, MD , is the director of the Cleveland Clinic Center for Functional Medicine, Board President of Clinical Affairs on the board of the Institute for Functional Medicine, and founder and director of The UltraWellness Center. He is the bestselling author of numerous books, including Food ; Eat Fat, Get Thin ; The Blood Sugar Solution 10-Day Detox Diet ; and The Blood Sugar Solution .


Reviews 1

Publisher's Weekly Review

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. José Andrés 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. (Oct.)