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Saturday, May 3, 2014


1.SUPERJUICING (Firefly Books, 2014, 240 pages, ISBN 978-1-77085-307-2, $24.95 CAN soft covers) is by Tonia Reinhard, RD (director of Coordinated Program in Dietetics at Wayne State University in Detroit, and a teacher of college-level nutritional courses) with some writing and research by her husband John. She also authored SuperFoods (Firefly), the second edition coming out last month (see previous review). Juices are nutrient-dense foods packed with the vitamins, minerals, antioxidants, phytochemicals and other good things – for the least calories. Many are tasty on their own, others need palate help. Here are more than 100 veggie and fruit recipes (82 sweet, 18 savoury), combining plants with ginger and flax and other supplements. The leftover pulpy fibre can be added to quick breads, muffins, soups, stews, meatloaf, and more. No waste here, but the chart on page 147 could have been incorporated into an earlier chapter that deals with primer material. Each prep has a nutritional analysis, with graphs and charts in some cases. The photos are basic: there is nothing much one can do with glasses of juice. Garnishes do not help. There is also a helpful section on some juicers in the market. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no handy table of equivalents. She concludes with a glossary, a resources list, and a bibliography.
Audience and level of use: those into juicing; reference libraries.
Some interesting or unusual recipes/facts: mango carotene; berried grapes; tropical kale (with pineapple, kiwi, mango); carrot limeberry; blackberry citrus; red pepper mango; pearberry tofu; curried avocado dal; and beany zucchini.
The downside to this book: the pulp chart on p147 needs to be expanded and re-positioned in the primer section.
The upside to this book: a look at some juicers.
Quality/Price Rating: 90.

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