Subscribe: What I like most about this book is that it stresses healthful eating and not dieting. It's a book for everyone. Folks, listen up: there are plenty of skinny people out there who are unhealthy (I knew someone who lived on a diet consisting of diet coke, candy bars and cigarettes and had quite a trim figure but who ended up with a bunch of other health problems that weren't visible on the outside to the layman's eye). This book gets into the best foods for the human machine - for what ails you or for what you can prevent from ailing you in the future. I read it because I was feeling tired and looking pale and I wasn't keen on choking down a fistful of supplements every day. The 14 foods are actually quite good - oranges, pumpkin (I always was partial to orange food), broccoli, turkey, nuts, oats, wild Alaskan salmon etc... The recipes are really good too - not like other books that substitute artificial ingredients for calories' sake (there's no splenda here thank heavens). You use real sugar (but a lot less of it and most of the time brown sugar), real flour (regular and whole wheat), real eggs... well you get the idea. I made the oat bran muffins that were sweetened by grinding an orange in the blender combined with a little brown sugar and I couldn't believe how good they were. I also made the apple crisp which was very good (made with walnuts) and am planning to try the pumpkin pudding and the salmon burgers next.
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Size 4 Diapers Currently one of the coolest superfoods around, kale is also one of the most perplexing. Isn’t it just one of the “greens” people have been told to eat for about as long as they have had a choice? Certainly, you would struggle to find a less exotic vegetable. Kale has grown in northern Europe, and plenty of other places, for thousands of years. In wartime, it was one of the stolid, practical crops that people were advised to grow in their gardens. Along with cavolo nero and red Russian kale, it is one of many cultivars of the magnificent Brassica oleracea species, which also gives us cabbage, broccoli, cauliflower, kohlrabi and brussels sprouts, and is closely related to turnips, bok choy and Chinese cabbage.