| Product Summary | | Format: Hardcover | | ISBN: 9780060009359 | | Publisher: HarperResource | | Publish Date: 4/10/2007 | | Buy.com Sku: 31105569 | | Item#: BNH59R | | Pages: 320 |
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| | | Let's face it -- we would all like to be a little younger. In Cooking the RealAge Way, Drs. Roizen and La Puma remind us that eating well not only nourishes us, but can slow down or even reverse signs of aging. Cooking the RealAge Way includes:
-- Complete information on cooking supplies and equipment
-- More than 80 easy, delicious, and age-erasing recipes, all of which take advantage of fresh, in-season produce
-- An encyclopedia of health-enhancing herbs and spices
-- An easy quiz to see if your kitchen is "smart" enough to make you younger.From The Publisher:
Looking for meals that are delicious, healthy, and easy to make? How does Shiitake Mushroom and Asparagus Frittata with Smoked Salmon sound? Or a Roasted Red Pepper and Kalamata Olive Sicilian Salad? Or Pistachio Pilaf with Butternut Squash and Gingered Cranberry Sauce? They sound very tasty, but would you believe they can also actually help you control your genes, making your RealAge younger? You don't have to be at the mercy of heredity. It's true: These recipes and many more have been developed and tested by Dr. Michael F. Roizen, author of the bestselling RealAge, Are You as Young as You Can Be?, and Dr. John La Puma, who is also a professionally trained chef. With his RealAge program, Dr. Roizen has already helped tens of thousands of people turn back the clock. Now he and Dr. La Puma are cooking things up in the kitchen in Cooking the RealAge Way. Cooking the RealAge Way offers more than eighty easy, healthful, and scrumptious recipes, all of which prove that nutritious meals don't have to be time consuming, filled with hard-to-find ingredients, ortaste like they're good for you. These recipes explode in flavor and are low in aging fats and sugar and high in Omega-3 oils, flavonoids, and antioxidants. Each recipe provides a detailed description of that meal's age-reducing benefits, and every meal of the day is covered -- from breakfast's melt-in-your-mouth Golden Banana Pancakes with Fresh Raspberries to the after-dinner piece de resistance Chocolate Strawberry Sundae. The meals are so appetizing, you'll forget that they are good for you and make them again and again. About The Author:
Michael Roizen, M.D., is a world-renowned physician whose extensive list of accomplishments includes founding and directing the Chicago Program for Executive Health, and chairing the top-ten rated department of Anesthesia and Critical Care at the University of Chicago. Dr. Roizen is the former Dean of the School of Medicine and Vice-President for Biomedical Sciences at SUNY Upstate in New York as well as the past chair of an FDA Advisory Committee. He has been listed in The Best Doctors in America for the last fourteen years. He authored the number one New York Times bestseller RealAge: Are You As Young As You Can Be? He has made numerous appearances on national television programs including Oprah, The Today Show, 20/20 and Good Morning America, to promote how making healthy choices in your life makes your "RealAge" different than your biological age. Dr. Roizen lives in Syracuse, New York. John La Puma, M.D., is coauthor of the bestselling The RealAge Diet and Cooking the RealAge Way, a board-certified specialist in internal medicine, and a professionally trained chef. Formerly a professor of nutrition at Kendall College and Clinical Associate Professor of Medicine at the University of Chicago, he taught the first Cooking and Nutrition Course for Medical Students in the country, at SUNY-Syracuse in 2003, with Dr. Roizen. He is medical director and executive coach for weight loss at the Santa Barbara Institute for Medical Nutrition and Healthy Weight, a division of CHEF Clinic. Dr. La Puma sees patients and lives in Santa Barbara, California.
| | Read A Chapter | Chapter One Multi-Mushroom Risotto Preparation Time: 10 minutes
Cooking Time: 25 Minutes
4 servings
502 calories per serving, 14% from fat RealAge effect if eaten 12 times a year:
Low in fat and very low in sodium, our risotto is bursting with B vitamins, especially niacin. It makes your RealAge 5.3 days younger. RealAge-effect Ingredients:
Mushrooms, olive oil, shallots, spinach, walnuts (B vitamins, potassium, flavonoids, healthy fats, calcium) Ingredients 3 1/2 cups fat-free beef or mushroom broth
1/2 ounce dried porcini mushrooms
1 tablespoon olive oil
1 cup sliced shallots (about 3 large)
2 (4-ounce) packages sliced exotic mushrooms, such as Pennsylvania Farms brand
1 1/2 Cups Arborio rice (see Tips)
Salt and freshly ground black pepper to taste
4 cups packed baby spinach leaves
2 ounces Click to read more... Chapter One Multi-Mushroom Risotto Preparation Time: 10 minutes
Cooking Time: 25 Minutes
4 servings
502 calories per serving, 14% from fat RealAge effect if eaten 12 times a year:
Low in fat and very low in sodium, our risotto is bursting with B vitamins, especially niacin. It makes your RealAge 5.3 days younger. RealAge-effect Ingredients:
Mushrooms, olive oil, shallots, spinach, walnuts (B vitamins, potassium, flavonoids, healthy fats, calcium) Ingredients 3 1/2 cups fat-free beef or mushroom broth
1/2 ounce dried porcini mushrooms
1 tablespoon olive oil
1 cup sliced shallots (about 3 large)
2 (4-ounce) packages sliced exotic mushrooms, such as Pennsylvania Farms brand
1 1/2 Cups Arborio rice (see Tips)
Salt and freshly ground black pepper to taste
4 cups packed baby spinach leaves
2 ounces Parmigiano-Reggiano cheese
2 tablespoons chopped fresh thyme or toasted walnuts (optional) Preparation Place broth in a medium saucepan. Use scissors or kitchen shears to cut porcini mushrooms into 1/2-inch pieces; add to broth. Bring to a simmer over high heat. Reduce heat; keep broth at a constant gentle simmer while preparing risotto. Heat a large, deep skillet over medium-high heat. Add oil and shallots; cook 2 minutes, stirring occasionally. Add mushrooms; cook 4 minutes, stirring occasionally. Add rice; cook and stir 1 minute. Add 1 cup simmering porcini-broth mixture to skillet. Cook, stirring frequently until broth is absorbed. Continue adding broth 1/2 cup at a time, keeping rice mixture at a constant simmer and stirring until broth is absorbed. Repeat process until rice is cooked just through, about 18 minutes total. When all broth mixture is used, stir in salt and pepper to taste and check rice for doneness. If rice is too firm, add 1/2 cup hot water and continue to cook and stir. Mixture should have a creamy texture. Arrange 1 cup spinach on each of four large plates. Spoon risotto over spinach to wilt. Using a swivel-bladed vegetable peeler or cheese plane, shave cheese over risotto. Sprinkle with thyme or walnuts, or both, if desired. Substitutions: Crimini mushrooms may replace all or part of the exotic mushrooms, and low-salt chicken broth may replace the beef or mushroom broth. Button mushrooms will give you more mushrooms, but not more mushroom flavor. Tips: Arborio rice is an Italian medium-grain rice. To add a subtle wine flavor to the risotto, add 1/2 cup dry vermouth or dry white wine to the saut6ed rice and let the rice absorb the wine before adding the broth. The alcohol evaporates quickly, and the whole dish is transformed - just a tinge of lemon-like pucker behind every rich and creamy bite.
Double Sesame Salmon with Mango-Avocado Salsa Preparation Time: 15 minutes
Cooking Time: 6 minutes
4 Servings
319 calories per serving, 38% from fat RealAge effect if eaten 12 times a year:
With much more omega-3 fatty acid than omega-6, this is the tastiest way we know to get your essential fatty acids and make your RealAge 4.2 days younger. RealAge-effect ingredients:
Salmon, sesame seeds, mango, avocado (healthy fat, healthy protein, potassium, B 12 folate) Ingredients 1 1/4 cup plus 2 tablespoons hot mango chutney, such as Crosse & Blackwell brand, large pieces of mango chopped
4 (5- to 6-ounce) salmon fillets with skin
3/4 teaspoon salt
1 tablespoon mixed white and black sesame seeds (see Substitutions)
1 tablespoon seasoned rice wine vinegar
1 cup diced ripe fresh mango
1/2 ripe medium avocado, diced
2 tablespoons chopped cilantro Preparation Heat broiler. Spread 2 tablespoons chutney over skinless side of fish. Sprinkle 1/2 teaspoon salt and the sesame seeds over fish, patting to coat. Place salmon on rack of broiler pan, skin side down. Broil 4 to 5 inches from heat for 5 to 6 minutes, or until fish is opaque in the center. Meanwhile, combine remaining 1/4 cup chutney with vinegar and remaining 1/4 teaspoon salt. Stir in mango, avocado, and cilantro. Serve salsa over fish. Substitutions: Black sesame seeds can be found at Asian grocery stores or the ethnic section of select supermarkets. If not available, use 1 tablespoon of regular white sesame seeds. A tablespoon of Eden Shake may also be used. This bottled table condiment consists of white and black sesame seeds, seaweed flakes, and seasonings, and can be found at health food stores and some supermarkets. This recipe also works with striped bass fillets. Tips: Chutney and other thick, sweet toppings are great glazes for fish. The fish doesn't need to marinate because the flavor is baked right on. Try orange marmalade or whole raspberry preserves. Experimenting in the kitchen is a very good thing. (Continues...)
Excerpted from Cooking the RealAge Way by Michael Roizen Copyright © 2003 by Michael Roizen
Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
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