The Power Greens Cookbook

140 Delicious Superfood Recipes

Author: Dana Jacobi

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Summary

Description

Finally, a healthy cookbook for people who like to cook, and more importantly EAT! Everyone knows the health benefits of dark, leafy greens are off the charts, but sauteing and steaming the same few veggies only takes you so far. Packed with dozens of mouthwatering recipes and a bounty of information on leafy greens, this is just what the doctor--and your tastebuds--ordered. Focusing on the top 15 ultimate power greens, this book is a bible for working with these nutritional powerhouses in delicious, creative, and surprisingly simple ways."I know I should eat more greens but I don't know how to cook them so that they will taste good." Here are delicious recipes, resources and tips to get us in tip top shape when it comes to eating well for both health and appetite. These recipes will not be relegated to the "healthy" section of your cooking repertoire, instead they will soon become your go-to dishes that your turn to again and again for a weeknight family meals or elegant dinner parties. Even with the focus on greens, and the numerous vegetarian and even vegan recipes, the book is NOT just for vegetarians- there are dozens of recipes that incorporate power greens into dishes also featuring meat, pork, poultry and fish.This will be the most comprehensive, enlightening and informative book available in the greens category, with 150 recipes for the 15 most nutritious dark leafy greens- kale, escarole, mustard greens, Brussels sprouts, bok choy, collards, chard, napa cabbage, watercress, beet greens, broccoli rabe, spinach, arugula, cilantro, and parsley.SAMPLE RECIPES INCLUDE- Mushroom and Spinach Meatloaf with Red Wine Tomato Sauce, Ginger Beef with Bok Choy, Brussels Sprouts with Cranberry Beans, Broccoli Rabe and White Bean Bruschetta, Kale Salad with Pomegranates and Walnuts the author's favorite), Twofer Beets and Beet Greens, Green Gazpacho, Bok Choy and Broccoli Chicken Salad, and Pasta with Spinach and Pistachio Pesto.

About the Author

Dana Jacobi apprenticed with three-star chefs in France and is the award-winning author of fifteen cookbooks, including six for Williams-Sonoma. She has written numerous articles that have appeared in O: The Oprah Magazine, Cooking Light, and The New York Times, among other publications. In addition to her personal blog, Dana Dish, she also writes the blog Something Different for the American Institute for Cancer Research. Dana Jacobi consults with food companies to help create products, recipes, and website content. She lives in New York City.