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The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods [120 Recipes for Vitality and Optimal Health] Hardcover – February 26, 2013
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Featured Recipe from The Longevity Kitchen: Insanely Good Chocolate Brownies
Jumbo shrimp. Airline food. Boneless ribs. Fuzzy logic. Some words just don’t seem to belong together. I’m betting you’d say healthy brownie falls into that category. Au contraire! How do I know that isn’t the case? Because there was a lot of “yumming” in my kitchen as a gaggle of brownie aficionados devoured these. Refined white sugar out; Grade B maple syrup in. See ya white flour; hello almond flour and brown rice flour. Fare-thee-well butter; come-on-down olive oil! Add dark chocolate, walnuts, and cinnamon, and the result is a decadent culinary oxymoron for the ages.
Makes 16 brownies
Prep Time: 20 minutes
Cook Time: 30 minutes
- 1/3 cup almond flour, homemade (page 226) or store-bought
- 1/3 cup brown rice flour
- 2 tablespoons natural unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 8 ounces dark chocolate (68 to 72% cacao content), chopped
- 1/3 cup extra-virgin olive oil
- 2 organic eggs
- 1/3 cup Grade B maple syrup
- 1/3 cup maple sugar
- 1 teaspoon vanilla extract
- 1/2 cup coarsely chopped walnuts (optional), toasted
You can also use a 9 by 6-inch baking pan. If you do, the baking time will be only about 25 minutes.
Cacao content is the amount of pure cacao products (chocolate liquor, cocoa butter, and cocoa powder) used in the chocolate; the higher the percentage, the more antioxidants the chocolate contains. And if you’re into addition by subtraction, higher cacao percentages mean lower sugar content.
Preheat the oven to 350°F. Line an 8-inch square baking pan (see note) with two pieces of foil long enough to overlap on all four sides. Lightly oil the foil.
Put the almond flour, brown rice flour, cocoa powder, cinnamon, baking soda, and salt in a bowl and stir with a whisk to combine.
Put half of the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth. Remove from the heat and whisk in the olive oil.
Crack the eggs into a large bowl and whisk until frothy. Slowly add the maple syrup and maple sugar, whisking all the while, and continue whisking until the mixture is smooth. Add the vanilla extract, then gradually add the chocolate, whisking vigorously all the while, and continue whisking until smooth and glossy.
Add the flour mixture and beat for about 1 minute. Stir in the remaining chocolate and the walnuts. Scrape the mixture into the prepared pan and smooth the top with a spatula.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool to room temperature in the pan, then cover and refrigerate for at least 1 hour before cutting into 16 brownies.
Variation: For brownies that are more fudgy, replace the rice flour with another 1/3 cup of almond flour.
Featured Recipe from The Longevity Kitchen: Roasted Asparagus Salad with Arugula and Hazelnuts
You can learn a lot sitting on the tailgate of a pickup truck. That’s where my buddy Chris, from Zuckerman’s Farm, used to sit me down and teach me about all things asparagus. Chris worked hard--awfully hard--as a farmer. He was true salt of the earth, and as generous as they come. Normally, there’s an invisible line: farmers behind their wares and buyers on the other side, but Chris always insisted I “step into his parlor.” Both of us were always so excited when the first asparagus of the season showed up. He’d put aside a bunch for me, and then we’d both hop up on that tailgate and talk—about recipes, how amazingly nutritious asparagus is, and, a lot of the time, about life and family.
Chris passed away not long ago, and I felt the best way I could honor him was to create a recipe featuring his favorite veggie. I think he would have enjoyed this, and I hope you will too.
Makes 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
- 1/3 cup hazelnuts
- 2 bunches asparagus (about 2 pounds), tough ends snapped off and discarded, then peeled (see note)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- Sea salt
- 2 tablespoons freshly squeezed lemon juice
- Freshly ground pepper
- 4 cups loosely packed arugula
Peeling the asparagus gets rid of the stringy, sometimes tough outer layer and exposes the sweet flesh underneath. To peel it, use a regular vegetable peeler with a light touch to shave off just the skin. This technique is not necessary with thin asparagus spears.
Preheat the oven to 400°F.
Put the hazelnuts on a rimmed baking sheet. Put them in the oven for 5 to 7 minutes as it preheats, until aromatic and browned. Transfer to a plate or, if you’d like to remove the skins for a more refined texture and appearance, wrap them in a towel and give them a good rub. The majority of the skins will come right off. Coarsely chop the hazelnuts.
Put the asparagus on the same baking sheet in a single layer. Drizzle with the 2 teaspoons of olive oil and generously sprinkle with salt. Toss gently to evenly coat the asparagus. Bake for 8 minutes, until just barely tender.
Put the lemon juice, the 2 tablespoons of olive oil, 1/4 teaspoon of salt, and a few grinds of pepper in a small bowl and mix well with a small whisk.
ut the arugula in a large bowl. Drizzle with half of the dressing and toss until evenly coated. Mound the arugula on individual plates or a platter and arrange the asparagus on top. Drizzle with the remaining dressing and sprinkle the hazelnuts on top.
Variation: Substitute toasted pistachios or walnuts for the hazelnuts.
Classify this collection in the good-for-you, wholesomeness section—but with a few differences. Author-chef and certified nutritionist (The Cancer Kitchen, 2009, is one of her books) Katz, with the help of writer Edelson, tries to tame our never-ending struggle between the healing foodstuffs (antioxidants and the like) and the “I got a taste for this” American diet. The solution? It’s called compromise. Though the white ingredients, like sugar and flour, are verboten, Katz does find many ways to infuse flavor into more than 100 dishes that will tempt our taste buds. Poultry and fish make a more than occasional appearance—for instance, in chicken tortilla soup and smoked-salmon nori rolls. There’s little to no preaching about the badness of the foods we tend to eat but an emphasis, instead, on the 16 power foods, such as asparagus, coffee, green tea, kale, wild salmon—with appropriate scientific backup. There’s a mini chapter devoted to “Sweet Bites,” the best part of any meal. --Barbara Jacobs
Top customer reviews
I tend to find recipes and repeat them. The recipes are ALL phenomenal. My dad thinks I'm mental for owning as many cookbooks as I do, so I didn't mention to him that nearly all the things I made for him came from this one book. The almond flour mini muffins are the best thing ever, but I always have to remind people they should limit themselves to 3 a day as they are made of nuts and high in calories. For that recipe, I use less sugar and honey than called for and the chocolate version is pretty addictive. The white bean chicken chili is delicious as is the avocado salad with green goddess dressing. The dessert section, all looks amazing, but I've only made the brownies, which were hard to believe they were healthy. Actually, everything in this book is ridiculously healthy, but you won't notice as it all just tastes phenomenal.
Thank you Ms. Katz for sharing your talent with us all! You really are starting a revolution of sorts :)
She does two things I've never seen before -- she has "elixirs and tonics" which aren't weird but just super healthy recipes, and for most if not all of her recipes she gives ideas if the recipe is not quite to your taste -- like a delicious pasta sauce recipe she said one might want a bit more salt or a little lemon juice (I didn't need either).
She's fantastic because she's both a CHEF and a nutritionist -- and a far far better nutritionist than I've read before other than in textbooks, taking advantage of all the wonderful nutrients in foods. I actually saw her work recommended on the professional site Medscape, aimed at doctors and nurses.
With Mat Edelson, the writing is fantastic as well -- funny, comforting, helpful.
One note: the summary says she showcases sixteen foods, but really she showcases hundreds of good foods, which is what I prefer anyway!
I recommended this cookbook to a friend this am, and she asked me if the recipes were useful if you had to make dinner in a hurry. I can honestly say that this book delivers on the quick! We all have some of those wonderful cookbooks (any of the Greens books come to mind) that have just a few too many steps or ingredients to be useful mid-week. Yes, the broths in The Longevity Kitchen can be made on weekends when you can put a pot on and let it do it's business for a couple of hours and then stock your freezer, but the recipes are more often quick fixes to plain ol veggies or "what am I going to do with chicken tonight."
The herbs and spice combinations not only make for delicious combinations I never considered, but also inspire me to improvise with a healthy, scientific framework.
Thanks Rebecca and Mat for an informative, scientifically sound, nutritious and especially delicious collection!
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