Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients: A Cookbook Paperback – December 28, 2010

The title says it all, I am currently in a powerful and incredibly healthful relationship with this book. I had purchased two other cookbooks at the same time, Clean Food and Clean Start both by Terry Walters, and this was a recommended purchase that compliments the other books. I must say I find that this book outshines both of Walters' books.To start, there are beautiful images of each recipe which I feel is important because it tells us what our food is supposed to look like when it's done, and also because we are visual creatures and, let's all face it, we want to eat something beautiful. My copy currently looks like a windmill with all the tabbies sticking out at pages, each marked M, T, W, R, F, or WK-END to tell me when I have planned to make and eat these recipes. It's that good, you will plan and find a way to try everything in this book at least once.This book is more focused on the fresh vegetables and health proteins [seafood, legumes, etc.] than on the more typical players of an American diet [red meat, pork & chicken, pasta, etc.]. I really recommend this book for anyone that wants good recipes with great instructions and images, and using a variety of wholesome foods.

I'm slowly working my way through this book in no particular order. The "autumn greens soup" is fabulous and really, really good for you! My husband loved the "quinoa, apricot and nut clusters" (I added chocolate chips) though they were a little bit of work so he won't be getting them too often. I NEVER expected to love the "oranges with olives and parsley", but I had a bunch of oranges and parsley that I needed to use up and, WOW, what a strange and delicious combination of flavors! The "paprika shrimp with walnuts" was also delicious. Everyone loved the "wild and brown rice salad" I made to clean out my pantry and the "kale slaw with peanut dressing" that I brought to a party. And, for desert, try the "lemmon cream with blackberries" - amazing and, nearly, non-fat! I'd write more, but these are the only recipes I've tried so far and, honestly, loved them all. Even if you aren't especially crazy about healthy eating 24/7, but you know you must, you won't be disappointed by this book. On the other hand, if you're strictly the "meat and potatoes" type , it will not be for you.

Nice cookbook. It begins by presenting the editors' perspective. The authors note that (Page 10): "In 'Power Foods,' we'll show you how 'delicious' and 'nutritious' can actually go together, and that healthy living doesn't have to be challenging." Page 11 provides "the golden rules" for healthy eating, among which are: choose a wide variety of unprocessed foods, shop locally and eat seasonally, buy organic, limit salt intake, and so on. Sensible rules that we all know--but often ignore.Starting on page 17, the book notes examples of power foods, some of the most potent foods in terms of their impacts on health. Veggies? Think asparagus, artichokes, broccoli, carrots, spinach, and tomatoes, among others. Fruits? Apricots, berries, citrus, and a handful of others. Grains and legumes? Brown rice, oats, quinoa (technically, not a grain--but close enough according to the authors), soybeans, etc. Nuts and seeds? Among the champs are: almonds, pistachios, walnuts, flaxseed, and pumpkin seeds. Eggs, yogurt, and fish? Eggs, sablefish, wild Alaskan salmon, and a couple others.Then, recipes by "genre." This section begins with breakfasts. I really enjoy a good frittata--although I haven't done so for awhile. So the two recipes here are making me think I ought to revisit this delightful dish--Frittata ranchera with black bean as well as Mushroom and scallion frittata. Starters and snacks: Yum. Steamed artichokes with two dipping sauces (tarragon-yogurt sauce and a spicy aioli). With edamame (from soybeans) as a key ingredient, there is a soy-wasabi spread that looks to be spicy--and tasty. Sandwiches and wraps. We are trying to incorporate more tofu dishes into our rotations of dinners. Here, an open-faced tomato sandwich with herbs and creamy tofu spread is alluring. Then, there is Grilled mushroom (using portabellas) burgers with white bean spread.Soups and stews? Try Mushroom soup with poached eggs and parmesan cheese. The photo on page 157 looks so tempting! As we are trying more tofu dishes, so--too--are we assessing recipes containing quinoa. Intriguing recipe: Quinoa and corn salad with toasted pumpkin seeds.Anyhow, you get the idea. The creators of this volume attempt to show that using healthy foods can be wed to eating tasty meals. Overall, I think that this cookbook works and its recipes make the case for healthy eating that will also be enjoyable eating. . . .

I became a vegetarian a few months ago, and I won't lie - it's been tough! I've been on the look out for some good books and this one hit my radar. This is one of the best purchases I've made since making my transition into the vegetarian world.No, this isn't a 'vegetarian' cookbook, but there are A LOT of dishes in here that vegetarians can have. My boyfriend is a meat eater, so I love the fact that I was able to find a cookbook that accommodates both of us.The food profiles at the beginning of this book are very interesting. You will learn lots of information about your favorite healthy foods.The recipes are easy, and you won't have to go out of your way to find any of the products. I was able to find all of them at the grocery store and farmer's market.The dishes are exquisite, which is surprising because they are so simple!I highly recommend this cookbook for anyone who is looking to eat healthier.