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Monday, March 29, 2010

Healthy Foodbooks in Review March 2010

. QUINOA 365; the everyday superfood (Whitecap, 2010, 198 pages, ISBN
978-1-55285-994-0, $29.95 CAD paper covers) is by Patricia Green and
Carolyn Hemming, both sisters into natural health foods. Log rolling
comes from academics, athletes, and other cookbook writers. To date,
there have only been a handful of small quinoa books; the grain was
mostly handled in larger books dealing with a variety of grains and
grasses such as amaranth and teff. Quinoa is known for its
digestibility, its high protein level, and having all 8 amino acids.
Here, they give us 170 or recipes which are mainly well-established
preps with quinoa added for its exceptionally high nutritive value –
and versatility. Each prep has an icon to show if the recipe is gluten-
free, "kid-approved", or vegetarian. Preparations have their
ingredients listed in both metric and avoirdupois measurements. Upon
reviewing the recipes, I find that you can add quinoa to just about
Audience and level of use: families, those with digestive problems or
weight-loss issues.
Some interesting or unusual recipes/facts: quinoa hummus; quinoa
tabbouleh; pimento and chickpea quinoa; broccoli goat cheese soufflé;
Greek burgers; tuna basil sprout sandwich.
The downside to this book: I'm not sure you can call a quinoa risotto
The upside to this book: a good concept book, extremely useful.
Quality/Price Rating: 89.
. ANNA GETTY'S EASY GREEN ORGANIC; cook well, eat well, live well
(Chronicle Books, 2010, 256 pages, ISBN 978-0-8118-6668-2, $24.95 US
paper covers) is by one of the Getty heirs who also authored "I'm
Dreaming of a Green Christmas". This time, with log-rolling from
established green personnel, she has a SLO book (seasonal, local, and
organic). Here are 100 easy but tasty preps which embrace the
sustainable lifestyle. But first, there is a primer on why SLO food is
the best food. After that, whether you adopt a green style or not, the
preps are very enjoyable, with useful cook's notes. Arrangement is
typical, from starters to desserts. The listing of ingredients could
use a larger type face. Preparations have their ingredients listed in
avoirdupois measurements, but there is a metric table of equivalents.
There's a listing of 15 menus for dinners and the like, but
unfortunately, none of the preps are referenced to page entries. At the
back there is a resources listing, with websites, and a bibliography of
books for further reading.
Audience and level of use: families, those looking for a green
Some interesting or unusual recipes/facts: chunky Tuscan bean soup with
swiss chard and pancetta; Asian chopped salad with grilled shrimp;
double lemon chicken breasts with fresh tomato basil salsa; strawberry
frozen yogurt pie with granola crunch.
The downside to this book: I am surprised that she doesn't mention
fair-trade and organic sugar, easily accessible and just as useful as
fair-traded organic coffee – which she spends a whole page on.
The upside to this book: there is a directory to organic California
Quality/Price Rating: 86.

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