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Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients Paperback – December 28, 2010
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About the Author
MARTHA STEWART is the author of dozens of bestselling books on cooking, entertaining, gardens, weddings, and decorating. She is the host of The Martha Stewart Show, the popular daily syndicated television program.
Excerpt. © Reprinted by permission. All rights reserved.
Sweet Potato Hummus
Makes 4 cups
Sweet potatoes’ orange hue is the beautiful result of a wealth of betacarotene, which helps support eye health and immunity. Chickpeas provide a rich source of soluble fiber and B- vitamins for cardiovascular health. By serving this dip with crisp- tender vegetables such as red peppers and broccoli, you will also get vitamin C, selenium, and sulforaphane, an antioxidant shown to prevent certain types of cancers. Whole-wheat pita bread is another healthful, fiber-rich alternative to crackers.
1. Fill a large pot with 2 inches of water; set a steamer basket (or
colander) inside pot, and bring water to a boil. Add potatoes; reduce
heat to a simmer, cover, and cook until potatoes are tender, 10 to 12
2. Transfer potatoes to a food processor. Add chickpeas, lemon juice,
tahini, oil, cumin, and garlic. Puree until smooth, about 1 minute; thin
with up to 2 tablespoons of water if necessary. Add 1/4 teaspoon salt and
season with pepper. Let cool; refrigerate for up to 1 week in an airtight
container. Garnish with paprika before serving.
1 pound sweet potatoes (about 2), peeled and cut into 1- inch pieces
1 can (15 ounces) chickpeas, drained and rinsed
¼ cup fresh lemon juice (from 1 to 2 lemons)
¼ cup tahini (sesame seed paste)
2 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove, finely chopped
Coarse salt and freshly ground pepper
½ teaspoon hot or smoked paprika, for garnish
per 1/4-cup serving: 106 calories; .6 g saturated fat; 3.4 g unsaturated fat; 0 mg cholesterol; 14.8 g carbohydrates; 2.9 g protein; 151 mg sodium; 2.7 g fiber
Top Customer Reviews
There is an arm of nutrition research that is headed in the direction of this type of cooking: limiting wheat (gluten), limited saturated fat (no or minimal dairy, beef, pork or even fowl), low salt and sugar, incorporating healthy oils (nuts, olive oil), minimal processing, etc. Much of this is vegan cooking. Say goodbye to the Heart Attack Grill. If you have Celiac's disease, many of the recipes will suit you. This would also be good for people who have genetically related inflammatory-type diseases (e.g., Crohn's, ulcerative colitis, arthritis, diabetes, etc.). Anecdotally, this type of diet has also been used with autistic children with some success.
Want to live to be 137? This is a great introduction into this type of cooking. If you are looking for a start into a truly healthy lifestyle, I recommend this text.
I especially like the section on healthy snacks. Snacking is my downfall because I usually grab something that is not good for me while I'm working on dinner or in the afternoon when I need an energy boost. This book offers some very delicious options for snacking. Granted, I'm going to have to plan ahead to be sure they are ready when I am, but I've made that commitment and am loving it.
I love to cook but these recipes are for cooks of all levels of experience. You don't have to be a chef in the kitchen to whip up a batch of tasty beet chips. I'm really enjoying this book and think most people who are interested in eating healthier will too.Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients
In order to evaluate a cookbook, you need to try MANY of the recipes and not just one or two. I have tried 12 out of 150 recipes so far which isn't that many and only one has fallen flat (Spiced Nuts and Seeds) and that was because it was bitter with the quinoa. The saponins in the outer coating of the quinoa are bitter. Perhaps the quinoa I bought hadn't been properly washed to remove it or it should be cooked and dried as was recommended for another recipe in the book. It might not be the recipe but the preparation of the quinoa that I bought that caused the problem. My favorite recipes so far are Quinoa, Apricot and Nut Clusters, Kiwifruit Summer Rolls, Spicy Sweet Potato Soup, Sablefish (didn't find sablefish and used snapper instead)in Tomato Saffron Stew, Roasted Salmon and Parsnips with Ginger, Shrimp with Kiwi Lime Relish and Berry Grunt. I am looking forward to trying more of the recipes.
Beautiful photos, excellent information on recipe nutrition values, great information at the front of the book on what each power food does for you. A great cookbook!
I absolutely recommend this book if you are looking for healthy inspiration in the kitchen!
Most Recent Customer Reviews
Really good recipes! Gotta eat so why not pick nutritionally dense foods?Published 8 days ago by karenp
I am so pleased with this cookbook and have already given two as gifts. I plan on ordering more for family and friends. Read morePublished 1 month ago by KAG
Fantastic cookbook! I use many of the delicious recipes every week year round. Many recipes can easily be adapted for vegetarian or vegan diets.Published 1 month ago by Kathleen M. LoMonaco
I made 3 recipes from this book, and none of them turned out even decent. I returned this book. Very disappointed.Published 4 months ago by Amazon Customer
I am trying to eat better and this definitely feels like a great book to start with. I like that the very beginning of the book explains each "power food", what perks it's... Read morePublished 7 months ago by Adel
great pictures, colorful!!!, easy to find ingredients and easy to prepare.Published 9 months ago by Amazon Customer