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Eating on the Wild Side: The Missing Link to Optimum Health Hardcover – June 4, 2013
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Photos from Jo's Personal Garden
Potato Salad with Sun-Dried Tomatoes and Kalamata Olives
Prep time: 15 minutes
Cooking time: 20-45 minutes, depending on method
Chilling time: 24 hours
Yield: 5 cups
2 pounds unpeeled new potatoes or unpleeled baking potatoes, preferably with red, blue, or purple flesh
1/2 cup oil-packed sun-dried tomatoes, drained and chopped or julienned
1/2 cup thinly sliced red onions or chopped scallions (including white and green parts)
1/3 cup extra virgin olive oil, preferably unfiltered
3 tablespoons red or white wine vinegar
1 tablespoon sugar
1–2 garlic cloves, pushed through a garlic press
1/2 teaspoon powdered mustard or 1 teaspoon prepared mustard
1/2 cup pitted and chopped kalamata olives
1/3 cup chopped prosciutto or diced cooked bacon (optional)
Steam or microwave the potatoes in their skins until they are tender. Cool and store in the refrigerator for 24 hours. Quarter the chilled potatoes, then cut into 1/4-inch slices and place in a large mixing bowl. Do not remove the skins. Combine remaining ingredients in a small bowl and pour over the potatoes. Toss to coat evenly. Serve cold or at room temperature.
- Publisher : Little, Brown and Company; 1st edition (June 4, 2013)
- Language : English
- Hardcover : 416 pages
- ISBN-10 : 0316227943
- ISBN-13 : 978-0316227940
- Item Weight : 1.56 pounds
- Dimensions : 6.25 x 1.25 x 9.5 inches
- Best Sellers Rank: #106,512 in Books (See Top 100 in Books)
- Customer Reviews:
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Top reviews from the United States
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Great read. You will learn something on every page.
If you too are wondering what this book is, then I'll tell you what I've found. This is a book about the vegetables and fruits that are available in supermarkets and farmer's markets in the U.S. For each group of vegetables or fruits, there is a history going back to the earliest cultivation and information on the wild origins. Included with this history is also the healthful properties of the wild plant and the changes that have taken place as a result of cultivation. Wild plants are the original nutritional powerhouses and the author tells you how you can get closest to that with the cultivated plants found in the stores, markets or backyard gardens.
There is one review on Amazon that complains about the use of ORAC values throughout this book. The reviewer notes that the USDA has removed its ORAC database, but doesn't explain why ORAC was pulled. The USDA in announcing the removal says that "ORAC values are routinely misused by food and dietary supplement manufacturing companies to promote their products and by consumers to guide their food and dietary supplement choices." Marketers were abusing the system and had found ways to juggle the results to get high ORAC values, such as comparing the score of a gallon 'juice mix' with a half cup of berries. The marketers deliberately obscured the misleading result. But ORAC values can be important. As ORAC researcher Ronald L. Prior, Ph.D., said in a letter in response to the removal of the USDA database pointed out that is was a useful tool for research as there is "a considerable amount of scientific literature on the positive health benefits of the polyphenolic flavonoid-type compounds in foods." So there is good reason to list the ORAC values in this book. Google "ORAC Ronald Prior" to read the full response.
Eating on the Wild Side is a great book that I keep going to as a food-buying guide.
Top reviews from other countries
I would have like coverage of more fruits and veg (mushrooms for example).