Healthy Hedonist (eBook)

More Than 200 Delectable Flexitarian Recipes for Relaxed Daily Feasts

Sheila Hamanaka, Myra Kornfeld (Autoren)

eBook Download: EPUB

2007 | 1. Auflage
368 Seiten
Simon & Schuster (Verlag)
978-1-4165-9206-8 (ISBN)

Infos

How would you like to prepare and savor a delicious meal that's also nourishing and healthful? In The Healthy Hedonist, chef, teacher, and cookbook author Myra Kornfeld offers home cooks more than two hundred mouthwatering flexitarian recipes designed to satisfy all kinds of appetites -- without leaving you feeling stuffed and guilty afterward!
So, what is a flexitarian? A flexitarian is anyone interested in eating healthy, primarily vegetarian cuisine without cutting meat and fish entirely from his or her diet. The Healthy Hedonist is the ideal cookbook for people with a variety of eating habits: the recipes are readily adapted to suit vegetarians, omnivores, and everyone in between.
The emphasis here is on real food: fresh, natural, and, of course, delicious ingredients are used to create unique and healthful meals. Aside from soups, appetizers, salads, chicken and fish dishes, vegetarian entrees, grains, and vegetables, there are tempting recipes for pizza, alternative burgers, and naturally sweetened desserts. You can indulge yourself and feel virtuous at the same time with delectable fare such as:
Portobello Mushroom Tapenade Wilted Spinach Salad with Orange-Curry Dressing Crispy Thai Wontons Potato Salad with Caramelized Onions Roast Chicken with Maple Glaze Coconut Green Beans with Mustard Seeds Lacquered Carrots with Coriander Gazpacho Salad with Tomato Vinaigrette Red Snapper Provencale Marrakesh Minestrone with Cilantro Puree Tamarind Chickpeas Asparagus, Leek, and Barley Risotto Barbeque Spice -- Rubbed Tofu Seared Sesame-Crusted Tuna Zucchini Latkes Salmon Medallions with Lime-Mustard Teriyaki Citrus Compote Supreme Roasted Peaches with Caramel Sauce Chocolate Lovers' Brownies Pomegranate-Pear Cornmeal Tart
Throughout the book are plenty of helpful suggestions for substituting ingredients to suit your taste or dietary preference and for cooking for large groups or smaller gatherings, along with preparation tips and menu ideas. In addition, easy-to-follow illustrations guide you toward creating superb meals sure to appeal to every palate. For any and all food lovers, The Healthy Hedonist is the healthy, scrumptious way to enjoy sensational feasts every day.

Textauszug

Introduction The Healthy Hedonist is a book of vibrant, healthful, great-tasting recipes designed to satisfy a wide variety of palates. Many of us have had the experience of finishing a meal only to feel heavy, stuffed, and guilty shortly thereafter. A true hedonist, 'a person who pursues pleasure,' is passionate about food. A real hedonist also wants to feel good. The healthy hedonist anticipates a good meal, savors it, and feels energetic and nourished afterward. Different people have different ideas about what constitutes healthy eating habits. Many are bewildered by the myriad choices available. Some thrive on a vegetarian diet, others do not. Some eschew dairy, while others don't respond well to soy. Some don't eat certain foods or combinations of foods because of their religious or spiritual convictions. Some eat a variety of foods but are not sure what is going to make them feel their best. Many are struggling with weight issues. I came to natural foods years ago when I was a fashion designer. Cooking was a way to relax after an exhausting day on New York's Fashion Avenue. I had a wonderful time playing with newly discovered ingredients like quinoa and lentils and umeboshi vinegar. For the first time, I realized that there was a direct connection between what I put into my body and how I felt. Soon after, I discovered Annemarie Colbin's Natural Gourmet Cookery School, and 'for the fun of it' I enrolled in its first part-time chef training program. Annemarie was my first natural foods mentor. To this day, I often repeat her maxim 'If it's not real, don't eat it.' My love affair with cooking had begun, and my training in fashion design influenced my cooking. I still pay attention to how dishes complement each other -- how they 'hang together' -- and I envision garnishes as accessories to a dish. Nowadays I spend my work life teaching and writing about food. This book reflects much of what I have learned over my past five years of teaching, in large part as a response to the questions, concerns, and requests of my students. I teach many kinds of cooking classes to all kinds of people, from those who are conversant with natural foods to those who are more in the mainstream. The recipes in this book are those that my students have loved. Many of us are what could now be called 'flexitarians.' A flexitarian may be primarily a vegetarian but may eat some animal products on occasion. Or a flexitarian may be an omnivore who often chooses to eat vegetarian. Some people call themselves vegetarian, then they add that they eat some fish, or perhaps fish and chicken. They too are flexitarians. In addition, some people often have to cook for others who do not have the same eating habits as they do. For example, one of my students was a mother who found herself at a loss when it came to cooking for her vegan teenage daughter. One of my students was a vegan whose wife was not a vegetarian, and he did all the household cooking. Some of my students reported that they had been eating only raw foods for years, then realized that they needed to add animal products as well as cooked food back into their diets. Many of the recipes presented here are vegetarian, although there are a good number of fish and chicken dishes. Many of these dishes can be made several ways. The flounder with an orange glaze is also delicious when made with tofu. The chicken with mushroom ragout is equally tasty when made with tempeh. The Moroccan stew is succulent whether it is made with braised chicken or with chickpeas for the vegetarian. A spinach and roasted shiitake mushroom salad with a rosemary lemon balsamic vinaigrette makes an...

Produkt-Details

• Erscheint lt. Verlag: 1.11.2007
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
• ISBN-10: 1-4165-9206-7 / 1416592067
• ISBN-13: 978-1-4165-9206-8 / 9781416592068