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  • The Healthy Kitchen
  • Written by Andrew Weil, M.D. and Rosie Daley
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The Healthy Kitchen

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Recipes for a Better Body, Life, and Spirit

Written by Andrew Weil, M.D.Author Alerts:  Random House will alert you to new works by Andrew Weil, M.D. and Rosie DaleyAuthor Alerts:  Random House will alert you to new works by Rosie Daley



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List Price: $12.99

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On Sale: June 17, 2009
Pages: 384 | ISBN: 978-0-307-49584-6
Published by : Knopf Knopf

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Read by Andrew Weil, M.D. and Rosie Daley
On Sale: March 12, 2002
ISBN: 978-0-553-75575-6
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Visit RANDOM HOUSE AUDIO to learn more about audiobooks.


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Synopsis|Excerpt

Synopsis

Two of America’s most popular authorities on healthy eating and cooking join forces in this inspiring, easy-to-use cookbook. This is not a diet book. It is a lively guide to healthy cooking, day-by-day, packed with essential information and, above all, filled with enticing food.

Andrew Weil, M.D.—author of the best-selling Eating Well for Optimum Health—brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in science. Rosie Daley—acclaimed for her best-seller, In the Kitchen with Rosie—brings to it her innovative and highly flavorful spa cuisine.

The recipes are eclectic, drawing from the healthy and delicious cooking of the Middle East, the Mediterranean, and Asia, among other cuisines. For starters, you might try Grilled Satay or a Miso Pâté; for soup, often a meal in itself, a hearty Mixed-Bean Minestrone Stew or a Roasted Winter Squash and Apple Soup with Cilantro Walnut Pesto; a special entrée could be the Savory Roasted Cornish Hens with Roasted Garlic or Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango; for a simple supper, Turkey Burgers or Portobello Burgers; and for the occasional indulgence, a dessert of Almond Fruit Tart or Peach and Blueberry Cobbler.

Andy and Rosie do not always agree. When Rosie calls for chicken, Andy offers a tofu alternative; she likes the flavor of coconut milk, whereas he prefers ground nut milk; when she makes a pastry with butter, he suggests using Spectrum Spread. There are no hard-and-fast rules.

Lifelong health begins in the kitchen, so this is a lifestyle book as well as a cookbook. In it you will learn from Dr. Weil:

• how to make use of nutritional information in everyday cooking
• what is organic . . . and how to buy organic foods
• the importance of reading labels and what to look for
• sensible advice about eggs, milk, cheese, salt, spicy foods, wine, coffee
• the facts about sugar and artificial sweeteners

. . . and from Rosie:

• how to get kids involved—from skinning almonds to layering lasagna
• ways to have fun in the kitchen—creating scallion firecrackers and radish rosettes
• low-fat and nondairy alternatives for those with special concerns
• smart menu planning—letting the seasons be your guide

. . . and lots more.

This revolutionary book will change forever the way you cook for yourself and your family.

With 58 photographs in full color.


From the Hardcover edition.

Excerpt

The (Healthy) Holiday Menu

Mulled Cider or Red Wine

This smooth and yummy beverage is perfect to serve in the autumn and straight through the holidays for a Christmas brunch or a cold winter evening by the fire. You can use either wine or apple cider. It depends on what you feel is appropriate for the occasion and your guests.

3 1⁄2 cups apple cider or 1 bottle red wine
1 cup purified water
1⁄2 cup sugar
2 cinnamon sticks
1⁄2 lemon, cut into slices
12 whole cloves
Put all the ingredients into a saucepan and bring to a low boil, then reduce heat and simmer for 3 minutes. Strain and serve in cups or heat-resistant clear glasses.

Roasted Pepper Turkey with Orange Liqueur

I make this for a holiday dinner or when I’m planning to have a large group of friend and family over.

The outside of the turkey is encrusted with a baked-on pepper rub. Inside, the meat is juicy and tender. This is great served with the Serrano Chili and Cilantro Cornbread Muffins (page 253), a side of Pear Relish (page 252) or Fresh Applesauce (page 249), and/or Steamed and Roasted Baby Red Potatoes (page 242).

one 10-12 pound turkey
1⁄2 cup white whine
Pepper Rub
1 1⁄2 teaspoons dried basil
1 1⁄2 teaspoons dried oregano
1 teaspoon cayenne pepper
1 tablespoon paprika
1 1⁄2 teaspoons salt
3 tablespoons Grand Marnier
Seasoning, 5 cloves garlic; 2 small onions, sliced; 2 carrots, cut in rounds; 1 bay leaf; 2 orange slices
Preheat oven to 350 degrees F. Remove the neck and other organs from the turkey cavity and reserve to make stock at a later time. Rinse the turkey in the sink and let the water gush inside the cavity.
Mix all ingredients for the rub together with the Grand Marnier. Spread it over the outside of the turkey, reserving 1 tablespoon. Spoon the 1 tablespoon into the cavity of the turkey. Stuff the cavity with all of the seasoning ingredients.
Set the turkey in a roasting pan and pour in the wine. Cover the turkey with foil and roast. After 2 hours, uncover turkey and baste with the cooking juices. Continue to baste turkey with the juices every 20 minutes for the next 1 1⁄2 hours, until it is done. Total roasting time should be 3 1⁄2 hours.
Let the turkey cool for at least 15 minutes before carving.

Mashed Potatoes and Parsnips

Mashed potatoes make a hearty honest dish. It has sometimes been referred to as comfort food because it evokes memories of both big special-occasion dinners and the simple, family dinner intended for no other reason than to share a good meal. This version of mashed potatoes tastes good because it’s dense with the mildly sweet flavor of parsnips and just enough butter to please, but without the extra calories you usually find in mashed potatoes.
8 medium red or white new potatoes, washed and cubed.
4 parsnips, peeled and cubed
1 cup milk
3 tablespoons butter
1 tablespoon chopped parsley
Dash cayenne pepper
Several grindings of black pepper
1 teaspoon salt
Put the potatoes and parsnips in a large pot with water, making sure that the water completely covers them. Bring to a boil, lower the heat to medium, then cover and simmer for 20-30 minutes, stirring occasionally with a spoon. Test the tenderness of the potatoes with a fork; they should pierce easily and be tender, yet firm. Drain any remaining liquid and mash the potatoes with a potato masher until there are no visible lumps. Add the milk and butter and continue to mash until the potatoes are smooth and creamy. Stir in the parsley, cayenne pepper, black pepper, and salt, and beat thoroughly with a wooden spoon until all the seasonings are completely mixed in. Cover and serve warm.

Brussels Sprouts for People who Think They Hate Brussels Sprouts

I understand why Brussels spurts top the list of detested vegetable s for many people. When they are large, old, or overcooked, they tend to have an obnoxious, barnyardy flavor that some people are sensitive to whereas others are not. You can minimize this by choosing smaller, fresh-looking sprouts and cooking them just until they are crunchy-tender and bright colored. (Do not use frozen sprouts.) The secret of this dish is balancing ingredients to mellow the strong flavor of these miniature cabbages. Olive oil, garlic, red pepper, Parmesan, and, especially, nutmeg do the trick admirably.

1 pound Brussels sprouts
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 teaspoon hot red pepper flakes, or to taste
5 cloves garlic, finely minced
1⁄4 - 1⁄2 teaspoon nutmeg, or to taste, preferably freshly grated
1⁄2 cup freshly grated Parmesan cheese
Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.
Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well.
Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts.

Pear Relish

This tastes wonderful on meat or poultry. It is similar to fruit chutney and it will change the way your meal tastes. My guests love this relish. I serve it on the side with the Roasted Pepper Turkey with Orange Liqueur (page 168).

1 whole pear
1⁄4 cup finely chopped onion
2 tablespoons finely chopped yellow bell pepper.
2 tablespoons finely chopped red bell pepper.
2 cups cranberry or apple juice.
2 sprigs mint, chopped
Half the pear and scoop out the seeds using a melon scooper or a teaspoon. Peel the skin off with a pairing knife, then chop into bite-size pieces.
Put the pear, onion, peppers, and cranberry or apple juice into a small saucepan and set over medium heat. Cook until the onions and peppers become limp and the pear becomes soft.
Remove from the heat, add the mint, and drizzle over your favorite poultry dish.

Apple-Cranberry Crisp

Cranberries give this crisp a delightful color and tartness. A moderate amount of oil replaces the large amount of butter usually called for in toppings for this kind of dessert. It is served best warm.

12 large green apples, peeled, cored, and sliced
8 ounces fresh or frozen cranberries
Juice of 1 lemon.
1/3 cup brandy
1/3 cup light-brown sugar, packed
1 teaspoon cinnamon
2 tablespoons whole wheat pastry flour.
Topping: 1 1⁄2 cups old-fashioned rolled oats; 1⁄2 cup toasted wheat germ; 3⁄4 teaspoon salt; 1 1⁄2 teaspoons cinnamon; 1⁄2 cup light-brown sugar, packed; 1/3 cup canola or grapeseed oil; 1/3 cup maple syrup
Preheat over to 375 degrees F. Toss the sliced apples in a large bowl with the cranberries, lemon juice, brandy, 1/3 cup of light-brown sugar, 1 teaspoon of cinnamon, and the whole wheat pastry flour. Pile the apple mixture into an 8x10-inch baking dish.
Mix together the ingredients for the topping and spread over apples. Cover the baking dish with aluminum foil and bake for 20 minutes. Uncover and bake for 40 minutes more until the apples are soft.


From the Hardcover edition.
Andrew Weil, M.D.|Rosie Daley|Author Q&A|Author Desktop

About Andrew Weil, M.D.

Andrew Weil, M.D. - The Healthy Kitchen

Photo © John R. Ziemann

Andrew Weil, M.D. is the author of ten previous books, including Spontaneous Healing, Eight Weeks to Optimum Health, Eating Well for Optimum Health, and, with Rosie Daley, The Healthy Kitchen. A graduate of Harvard Medical School, he is clinical professor of medicine and director of the Program in Integrative Medicine at the University of Arizona. He writes Self Healing, a monthly newsletter, and maintains the Web site DrWeil.com. More of his work on aging can be found at www.healthyaging.com. He lives in Arizona.

Also available from Random House Audio, read by the author; in a Random House Large Print edition; and from Vintage Español, a division of Random House.

The Healthy Kitchen with Rosie Daley is available in Knopf paperback.

About Rosie Daley

Rosie Daley - The Healthy Kitchen
Rosie Daley was born in New Jersey. She trained as a chef at the acclaimed Cal-a-Vie spa just north of San Diego, where she met Oprah Winfrey. Daley worked as Oprah’s personal chef for five years before publishing her first book. She is also the co-author, with Andrew Weil, M.D., of The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit. She lives in Encinitas, California.

Rosie Daley is represented by Random House Speakers Bureau (http://www.rhspeakers.com).

Author Q&A

A Conversation between Andrew Weil, M.D. and Rosey Daley, as they cook from their upcoming book, The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit

Q. What makes The Healthy Kitchen different from your past works?

Weil: Well, first of all, it's a cookbook. And it is unique among cookbooks in that it contains a great deal of factual information about human nutrition. We've tried to emphasize that making knowledgeable food choices is central to creating a lifestyle that will maximize health, healing, and longevity. Our recipes allow readers to make easy dishes that will contribute to this lifestyle and will taste delicious. Both Rosie and I love to eat, and love to cook, and we've worked hard in this book to drive home the message that eating for health and eating for pleasure are not incompatible.

Daley: Absolutely. The crux of our collaboration is that eating should be about fulfillment, not denial. Eating is about fulfilling your body's metabolic and nutritional needs, but it's also about enjoying the tastes, textures, colors, and smells of good food. It's great for me to have someone like Andy as a partner, and all of us who are concerned with health and nutrition are lucky to have him as a voice of reason and encouragement.

Q. How did the the book come about?

Weil: Over the years, many people have suggested that I write a cookbook, because I’ve put recipes in all my books on health. However, I am a home cook, not a professional, and teaming up with Rosie–whom I knew by reputation long before we met in person–seemed like the perfect collaboration.

Daley: When I first met Andy, I realized that his encyclopedic knowledge of human nutrition would be a fantastic complement to my experience as a chef. So we talked about collaborating on a cookbook that would fill a gap in our culture. I think the book we’ve done is particularly timely, now that Americans are rethinking their priorities and making healthy eating one of them.

Q. Why have health foods for so many years ended up having that image of being dry and brown?

Weil: I know; I know. It's always granola.

Daley: Because many people don't know how to cook health food, is why. One of the things I like about cooking is how artistic it is, the way a meal looks when you use fresh, flavorful produce. I think that eating begins with the eyes. Seeing food and smelling it stimulates your appetite and enhances the eating experience. It gets you ready to eat. There is no excuse not to make a meal visually enticing; it's really easy.

Weil: Of course, the key factor is always how much you enjoy it.

Daley: Definitely. I find it tremendously exciting to cook with, serve, and eat really ripe vegetables. I never had any problem eating vegetables, and I'm always amazed that other people don't love them-

Weil: Well, a lot of vegetables are poorly prepared–

Daley: Overcooked.

Weil: Exactly.

Q. Yours is a unique collaboration. What messages are you trying to get across to people in the book?

Weil: We want to show people that you can make very good food from fresh ingredients very quickly. You don't have to eat unhealthy additives and you don't have to eat food that has been treated in ways that are dangerous. Americans are eating much too much of that kind of food.

Daley: We're really helping people enhance their palettes and get more used to tasting food, instead of additives. We're hoping that there's something for everyone in the book. A lot of people these days don't have a lot of time, so sometimes they take shortcuts. We're just trying to help them feel that they can cook for themselves by giving them practical tips. Making a salad can give people pleasure. Serving and eating food that you have prepared yourself is satisfying both emotionally and physically.

Q. How can busy people fit time to cook into their schedules?

Weil: Mostly planning. You can make soup at the beginning of the week and it'll last the rest of the week. A lot of the recipes in the book are really fast.

Daley: We also discuss the importance and convenience of making things ahead of time, and how to make use of leftovers. You can make a turkey ahead of time, and then make sandwiches and make sauces, and take something with you to work so that you're snacking on it during the day. Cook ahead of time. If I am making a dish that calls for shrimp, I will cook a little extra and use it as shrimp cocktail the next evening. It's possible to use leftovers in a way that provides real variety and is not wasteful.

Q. Talk a little bit about vegetarianism.

Weil: Where you draw the line at what you're going to kill and eat is up to you. There are some people who think that vegetables have feelings as well. Some people like to say a grace before eating, thanking all the organisms that gave their lives to make the meal. Life lives at the expense of other life, so it's really a personal matter.

Daley: Absolutely.

Weil: However, there are compelling health reasons to try to eat lower on the food chain. Large animals tend to accumulate all the toxins that are passed up through the food chain, which means larger things eating smaller things. When you're eating large animals for food, you're more likely to get material that your body doesn't want. Another consideration is that the raising of animals for food tends to be destructive to the environment. There are people who say that if people ate grains, instead of feeding the grains to the animals, we'd be able to feed a lot more people in the world. In that sense, meat-eating is an inefficient use of resources. So there are all sorts of reasons why people might want to at least reduce the percentage of animal foods in the diet, and I think it's important to be aware of the fact that alternatives exist, like baked tofu, which I find to be a very acceptable substitute for chicken, for example, in Rosie's grilled skewers.

Daley: And you eat seafood every once in a while.

Weil: Yes, and I'm excited to try your shrimp satays. They look very good.

Daley: I was worried that they weren't going to have enough flavor, but we did put a lot of spices in them. Now I am afraid that they will be too spicy.

Weil: Hey, it can't be too spicy for me! Let's add more.

Daley (laughs): When we first started this collaboration, I thought, oh, he's a purist, I'm going to have to be really careful. But this guy, he likes salt, he likes oil-

Weil: I like flavor.

Daley: Agreed! Of course, nothing ever quite equals the taste of fresh produce. Andy and I both think it’s important to use salt and spices to enhance-rather than overpower-good food. In my kitchen, I use primarily cold pressed extra virgin olive oil for cooking. Andy prefers grapeseed oil, because of its higher burning point.

Q. What are the worst types of food that people can eat?

Weil: There's been a great deal of propaganda and pressure-from the medical profession especially-that fat is evil. A lot of people have the idea that fat is the single worst element of the diet. I don't believe that. It's pretty obvious that despite anti-fat messages and despite the rash of non-fat and low-fat foods on the market, Americans have gotten steadily fatter. People are getting fatter because they eat too much, and too much of the wrong things. Additionally, many people are looking for black and white guidelines-fat bad, carbohydrates bad. It's not that simple.

Daley: And food doesn't fit just one category. The body can break down starches and store them as fat. It's important to incorporate starches and oils into a balanced, nutritious diet. Our aim is to make healthy eating second nature, so that people enjoy and seek out the components of a healthy meal plan.

Q. What about eating out? Any suggestions for those who dine out frequently?

Weil: One simple suggestion for dining out is to ask waiters not to bring bread and butter until the main course is served (or not at all). Splitting courses is also a good idea, since restaurant portions are often much too large.

Q. You mentioned the current rash of low-fat and artificial-fat foods on the market. Is there a safe and effective way to lose weight?

Weil: Absolutely. It's essential to reduce consumption of the wrong kinds of fats and the wrong kinds of carbohydrates while increasing physical activity. The simple strategy of cutting out most foods made with white flour and sugar, fast foods, and snack foods will do it for most people. But it is also very important to maintain a high intake of a variety of fruits and vegetables, the right kinds of fats (monounsaturated oils and the omega-3 fats found in fish such as salmon, mackerel, and sardines), and low-glycemic-index carbohydrates.

Daley: The easiest, safest way to lose weight is to eat smaller meals, with a salad every day, and to snack on healthy foods such as nuts and dried fruits. It’s important to eat lots of fresh fruit and vegetables, to drink fresh, unsweetened fruit juices and lots of water, and to make whole grains and legumes the staples of your diet, incorporating fish and chicken a few times a week. I think the best tip is that healthy foods should be available in your home, so that you can eat them whenever you are hungry.

Q. What are some of the problems and solutions in the fight to educate Americans about healthy eating and cooking?

Weil: One problem is that people tend to think of meat as the center of the meal, the main course. If they don't eat that, what are they going to eat? I found that when I was first preparing vegetarian meals for people of my parents' generation, they kept waiting for the meat and thought everything else was side dishes. So it's just a matter of reeducating people.

Daley: We give people non-meat dishes with the protein and the vitamins of the meat. Andy explains why non-meat options contain the same vitamins, minerals, and protein as red meat. I think fewer and fewer people today get upset when they don't have meat. They just want to have something that is delicious and filling, and we've provided many recipes for delicious, filling meatless dishes.

Weil: I think one of the appeals of fast food in our culture is that there are no surprises. You know exactly what you're going to get. And clearly that appeals to a lot of Americans. But for me, cooking is relaxing and meditative. It's making order. It's taking all these pictures you have in your head, all these variables, and making order of them. It provides great satisfaction, and both Rosie and I hope readers will share that.

Q. What are your favorite recipes from the book?

Weil: My favorite recipes for nonexpert cooks are the Tomato, Corn and Basil Soup, the Roasted Winter Squash Soup with Cilantro-Walnut Pesto, the Tofu Fajitas, the Grilled Salmon with Mustard Sauce, the Shiitake Mushrooms and Pea Pods, and the Figs in Wine. All are easy and delicious.

Daley: I love the Baked Spicy Tofu with Bean Thread Noodles, Mango, and Corn, because it’s something a bit different. The most basic recipe in the book is for Applesauce, which is great any time of the day, any day of the year.


From the Hardcover edition.

Author Q&A

Send a friend a recipe e-card for Baked Spicy Tufu with Bean Thread Noodles, corn and mango.


  • The Healthy Kitchen by Andrew Weil, M.D., and Rosie Daley
  • December 09, 2003
  • Cooking - Health; Cooking
  • Knopf
  • $18.95
  • 9780375710315

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