Eating in Color: Delicious, Healthy Recipes for You and Your Family

Eating in Color: Delicious, Healthy Recipes for You and Your Family

Frances Largeman-Roth

Language: English

Pages: 216

ISBN: 1617690295

Format: PDF / Kindle (mobi) / ePub


If art throughout the ages is any indication, few things are as visually stunning as the intensity of color present in nature. In Eating in Color, registered dietitian and bestselling author Frances Largeman-Roth offers home cooks an easy, fun plan for utilizing the color spectrum to bring more vividly hued food to the table. From deep green kale to vermilion beets, Eating in Color showcases vibrant, delicious foods that have been shown to reduce the risk of heart disease and stroke, some cancers, diabetes, and obesity. Avocados, tomatoes, farro, blueberries, and more shine in stunning photographs of 90 color-coded, family-friendly recipes, ranging from Caramelized Red Onion and Fig Pizza to Cran-Apple Tarte Tatin. Clear preparation instructions and nutritional information make this an essential resource for eating well while eating healthy.
 

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Serve warm or at room temperature. The tomatoes will keep for up to 3 days in an airtight container in the refrigerator. CALORIES 31 FAT 2.4g sat 0.3g mono 1.8g poly 0.25g PROTEIN 0.5g CARBOHYDRATES 2g FIBER 1g CHOLESTEROL 0mg IRON 0.2mg SODIUM 61mg POTASSIUM 120mg CALCIUM 6mg Salad in a Jar SERVES 4 I found inspiration for this salad while browsing Pinterest. Not only is it gorgeous, it’s the perfect bring-along to work. The genius is in the order that you arrange the ingredients in

1. Heat 1 tablespoon of the oil in a stockpot over medium-high heat, then add the onion and cook for 1 minute. Add � teaspoon of the chili powder and cook another 3 to 4 minutes, until the onion is translucent. Add the garlic, jalapeño, and bell or poblano pepper and cook for 3 minutes more. 2. Add the salt, black pepper, broth, corn, beans, and lime juice. Raise the heat to high, cook for 5 minutes, then tear one of the tortillas into small pieces and add it to the soup, along with the chicken.

dishwasher. A 2-quart (2L) saucepan: I find that a 2-quart (2L) saucepan with a lid can handle most recipes, from grains to sauces. It’s also nice to have a 6-quart (6L) saucepan when you’re making larger quantities or doubling recipes. Large sauté pan: There’s nothing worse than finding that your shrimp or vegetables won’t fit into your pan. Okay, there are worse things, but it’s annoying to have to cook things in multiple batches if you don’t have to. A 10-inch (25.5cm) pan is great, but a

ingredients in a blender or food processor. Blend until the mixture is creamy, but flecks of herbs are still visible. 2. Cover and refrigerate until ready to serve. The dip keeps in the refrigerator for up to 3 days. CALORIES 95 FAT 7.5g sat 0.4g mono 4.7g poly 2.4g PROTEIN 4g CARBOHYDRATES 3g FIBER 0g CHOLESTEROL 3mg IRON 0.8mg SODIUM 173mg POTASSIUM 75mg CALCIUM 53mg INGREDIENT PROFILE Arugula RECIPE: Scallops with Bacon over Linguini and Arugula The basics: Arugula is an annual

Chocolate The basics: Cultivated since Babylonian times, flaxseed is used to make linseed oil. It’s mainly known for its health properties. Today flaxseed is grown primarily in Canada. Seasonality: Flaxseed and ground flaxseed can be purchased year-round. Good stuff: Usually touted for its high ALA omega-3 content, flaxseed has other healthy attributes as well. It is very high in lignans, which act as antioxidants. The ALAs, along with the lignans, contribute to its anticancer benefits by

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