Originally published July 31 2005
Fit Food cookbook offers healthy dishes, food facts
by Mike Adams, the Health Ranger, NaturalNews Editor
A JewishNews.com review of Ellen Haas' cookbook, "Fit Food: Eating Well for Life," notes that it contains healthy and delicious recipes, but it also has basic guidelines for healthy eating such as how much fats, carbs, proteins, vitamins, minerals, antioxidants, fiber and phytochemicals should be included in a daily diet.
Fit Food: Eating Well for Life captures the essence of the information on FoodFit.com.
Part cookbook, part food guide, Fit Food begins with a chapter offering basic guidelines for healthful eating.
It includes the what, where and how much of fats, carbs and proteins as well as vitamins, minerals, antioxidants, fiber and phytochemicals one should include in a daily diet.
Haas organizes FitFood's chapters around food groups: vegetables, fruit, grains, beans, nuts and seeds, poultry, fish, meat and dairy.
Based on her list of "21 Fit Foods," the recipes appear in a rather untraditional manner.
For example, "Spa-Style Chicken with Sun-Dried Tomatoes and Watercress" is in the "Spinach and Leafy, Green Vegetables" chapter rather than under poultry.
The 200 recipes that comprise Fit Food are innovative combinations (like "Cucumber, Mango, and Red Onion Salad"), yet are easy to prepare with a minimum number of ingredients.
For instance, "Cold Peach Soup with Frozen Yogurt" requires only four ingredients.
"The typical home cook wants easy-to-find ingredients and uncomplicated instructions," Haas explains.
Some of the book's recipes are common dishes with a twist, like "Roasted Garlic and Soybean Hummus" which this reviewer (an avowed hummus addict) prepared and found to taste nearly identical to the traditional chickpea version.
"Sometimes substitutions are the fun part of cooking; being adventurous is important."
In small skillet, melt butter over medium heat.
Add cherries and cook until they begin to soften slightly (about 2-3 minutes).
Add maple syrup and bring to boil.
Mix flours, baking powder and salt in bowl.
In separate bowl, lightly beat the milk, egg, oil and honey together.
Warm a lightly greased griddle pan over medium heat.
Nutrition Facts: Serving size n 3 small cakes topped with 1/2 cup of cherry sizzle.
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