ROSE REISMAN'S MEAL REVOLUTION; recipes inspired by Canada's new food guide (Friesen Press, 2020, 275 pages, ISBN 978-152556662-2 $34.95 softbound) is by Rose Reisman: and award-winning entrepreneur, caterer, cookbook author of 20 books, with a nutrition degree and an MBA in marketing. She does a "Personal Gourmet" food delivery service (extremely useful in pandemic times) and a "Kids Lunches" for elementary schools. The full intent of her latest book is to use the 2019 Health Canada CFG as the basis for changing up your home cooking with new recipes for the weekly rotation and new ideas for healthier living. The Guide reduces one's dependency on meat and dairy for protein, substituting plant protein. Her 165 preps emphasize more plant-based meals for healthier nutrition and immunity. As she says, "The toll of the pandemic is being felt by many and being mindful about food is especially important now. It means making healthier choices more often, making positive changes to daily eating habits such as taking the time to eat together, and tuning into the emotional reasons for why you're eating." The food preps are easy to make, with chapters arranged by bowls, instant pots, and sheet pans, as well as the traditional breakdowns by ingredient (meat, poultry, seafood, veggies) or course (breakfast, soup, salad, desserts, snacks). Typical are the bowl of arugula-quinoa-black bean-charred tomato pilaf or salmon poke bowl or gluten-free carrot loaf with dried dates and apples. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no overall table of equivalents. Quality/price rating: 93.
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