PDF Download The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods [120 Recipes for Vitality and Optimal Health], by Rebecca Katz Mat Edelson

PDF Download The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods [120 Recipes for Vitality and Optimal Health], by Rebecca Katz Mat Edelson

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The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods [120 Recipes for Vitality and Optimal Health], by Rebecca Katz Mat Edelson

PDF Download The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods [120 Recipes for Vitality and Optimal Health], by Rebecca Katz Mat Edelson

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Amazon.com Review

Featured Recipe from The Longevity Kitchen: Insanely Good Chocolate Brownies Jumbo shrimp. Airline food. Boneless ribs. Fuzzy logic. Some words just don’t seem to belong together. I’m betting you’d say healthy brownie falls into that category. Au contraire! How do I know that isn’t the case? Because there was a lot of “yumming” in my kitchen as a gaggle of brownie aficionados devoured these. Refined white sugar out; Grade B maple syrup in. See ya white flour; hello almond flour and brown rice flour. Fare-thee-well butter; come-on-down olive oil! Add dark chocolate, walnuts, and cinnamon, and the result is a decadent culinary oxymoron for the ages. Makes 16 brownies Prep Time: 20 minutes Cook Time: 30 minutes Ingredients 1/3 cup almond flour, homemade (page 226) or store-bought 1/3 cup brown rice flour 2 tablespoons natural unsweetened cocoa powder 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/8 teaspoon sea salt 8 ounces dark chocolate (68 to 72% cacao content), chopped 1/3 cup extra-virgin olive oil 2 organic eggs 1/3 cup Grade B maple syrup 1/3 cup maple sugar 1 teaspoon vanilla extract 1/2 cup coarsely chopped walnuts (optional), toasted Cook’s Note You can also use a 9 by 6-inch baking pan. If you do, the baking time will be only about 25 minutes. Who Knew? Cacao content is the amount of pure cacao products (chocolate liquor, cocoa butter, and cocoa powder) used in the chocolate; the higher the percentage, the more antioxidants the chocolate contains. And if you’re into addition by subtraction, higher cacao percentages mean lower sugar content. Directions Preheat the oven to 350°F. Line an 8-inch square baking pan (see note) with two pieces of foil long enough to overlap on all four sides. Lightly oil the foil. Put the almond flour, brown rice flour, cocoa powder, cinnamon, baking soda, and salt in a bowl and stir with a whisk to combine. Put half of the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth. Remove from the heat and whisk in the olive oil. Crack the eggs into a large bowl and whisk until frothy. Slowly add the maple syrup and maple sugar, whisking all the while, and continue whisking until the mixture is smooth. Add the vanilla extract, then gradually add the chocolate, whisking vigorously all the while, and continue whisking until smooth and glossy. Add the flour mixture and beat for about 1 minute. Stir in the remaining chocolate and the walnuts. Scrape the mixture into the prepared pan and smooth the top with a spatula. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool to room temperature in the pan, then cover and refrigerate for at least 1 hour before cutting into 16 brownies. Variation: For brownies that are more fudgy, replace the rice flour with another 1/3 cup of almond flour. Featured Recipe from The Longevity Kitchen: Roasted Asparagus Salad with Arugula and Hazelnuts You can learn a lot sitting on the tailgate of a pickup truck. That’s where my buddy Chris, from Zuckerman’s Farm, used to sit me down and teach me about all things asparagus. Chris worked hard--awfully hard--as a farmer. He was true salt of the earth, and as generous as they come. Normally, there’s an invisible line: farmers behind their wares and buyers on the other side, but Chris always insisted I “step into his parlor.” Both of us were always so excited when the first asparagus of the season showed up. He’d put aside a bunch for me, and then we’d both hop up on that tailgate and talk—about recipes, how amazingly nutritious asparagus is, and, a lot of the time, about life and family. Chris passed away not long ago, and I felt the best way I could honor him was to create a recipe featuring his favorite veggie. I think he would have enjoyed this, and I hope you will too. Makes 4 servings Prep Time: 15 minutes Cook Time: 10 minutes Ingredients 1/3 cup hazelnuts 2 bunches asparagus (about 2 pounds), tough ends snapped off and discarded, then peeled (see note) 2 tablespoons plus 2 teaspoons extra-virgin olive oil Sea salt 2 tablespoons freshly squeezed lemon juice Freshly ground pepper 4 cups loosely packed arugula Cook’s Note Peeling the asparagus gets rid of the stringy, sometimes tough outer layer and exposes the sweet flesh underneath. To peel it, use a regular vegetable peeler with a light touch to shave off just the skin. This technique is not necessary with thin asparagus spears. Directions Preheat the oven to 400°F. Put the hazelnuts on a rimmed baking sheet. Put them in the oven for 5 to 7 minutes as it preheats, until aromatic and browned. Transfer to a plate or, if you’d like to remove the skins for a more refined texture and appearance, wrap them in a towel and give them a good rub. The majority of the skins will come right off. Coarsely chop the hazelnuts. Put the asparagus on the same baking sheet in a single layer. Drizzle with the 2 teaspoons of olive oil and generously sprinkle with salt. Toss gently to evenly coat the asparagus. Bake for 8 minutes, until just barely tender. Put the lemon juice, the 2 tablespoons of olive oil, 1/4 teaspoon of salt, and a few grinds of pepper in a small bowl and mix well with a small whisk. ut the arugula in a large bowl. Drizzle with half of the dressing and toss until evenly coated. Mound the arugula on individual plates or a platter and arrange the asparagus on top. Drizzle with the remaining dressing and sprinkle the hazelnuts on top. Variation: Substitute toasted pistachios or walnuts for the hazelnuts.

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From Booklist

Classify this collection in the good-for-you, wholesomeness section—but with a few differences. Author-chef and certified nutritionist (The Cancer Kitchen, 2009, is one of her books) Katz, with the help of writer Edelson, tries to tame our never-ending struggle between the healing foodstuffs (antioxidants and the like) and the “I got a taste for this” American diet. The solution? It’s called compromise. Though the white ingredients, like sugar and flour, are verboten, Katz does find many ways to infuse flavor into more than 100 dishes that will tempt our taste buds. Poultry and fish make a more than occasional appearance—for instance, in chicken tortilla soup and smoked-salmon nori rolls. There’s little to no preaching about the badness of the foods we tend to eat but an emphasis, instead, on the 16 power foods, such as asparagus, coffee, green tea, kale, wild salmon—with appropriate scientific backup. There’s a mini chapter devoted to “Sweet Bites,” the best part of any meal. --Barbara Jacobs

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Product details

Hardcover: 256 pages

Publisher: Ten Speed Press; 1 edition (February 26, 2013)

Language: English

ISBN-10: 1607742942

ISBN-13: 978-1607742944

Product Dimensions:

7.8 x 0.9 x 10.3 inches

Shipping Weight: 2.4 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

143 customer reviews

Amazon Best Sellers Rank:

#79,804 in Books (See Top 100 in Books)

In the forward a Dr. talks about quality of life and how many American’s are overwhelmed about where to begin eating healthy. Many don’t even know how to cook. I liked reading about how life has changed from what our parents and grandparents grew up doing. They ran their own kitchens, had their own workshops and were generally more self-reliant. “Medicine:, says Dr. Andrew Weil, “…was originally rooted in nature drawing in the healing powers of herbs, spices, and food…We are at a critical moment in terms of societal health. I’ll be blunt: We’ve reached the top of the rollercoaster ride, and if we don’t relearn how to really take care of ourselves.. we are plunging towards chronic illness…I’ve devoted much of my professional life to educating people about how they can use great foods, deliciously prepared, to create a sense of well-being that they can enjoy every day and nurture them across a lifetime. These authors fused together a blend of taste and science that is irresistible to the palate and the mind.”Author Rebecca Katz says, “I’ve spent more than a decade motivating people to eat well…My primary tool has been flavor, as I showed people how great taste and great nutrition can joyfully coexist at the dinner table.” She continues, “…Issue in a nutshell: Every day I meet smart motivated folks – who want to dive into eating well…but they don’t know where to start…I can provide a culinary clue: instead of looking for some magic app or whiz-bang futuristic solution, like a meal-in-a-pill or a push button Star Trek-type food replicator.”This writing team helps readers re-think how they view food. She says, “…view food as something that connects their families to the earth and to wellness – perspective that probably comes more naturally to those whose gardens and farms are their primary source of substance. That ability to nature, which can be learned and shared is incredibly empowering….what you chose to put on your plate can both improve your quality of life and extend your years.”Chapter one gives the reader a brief and simple overview of the body and nutrition. Rebecca talks about the gut, liver and Kidney’s their functions and what they need to work properly. She discusses the immune system – why whole foods are great team players to make your body strong and function well. She includes a helpful culinary pharmacy that is 14 pages long. Filled with ingredients listed in alpha order starting from Allspice and ending with Yogurt. She writes a paragraph on each ingredient. What it is, where you can find it and its healing power. I found this a great resource and will be referring to it often. She then talks about eating to enhance and enjoy life – from Science to the plate. I like how this author helps readers begin this journey, “Be patient with yourself. Cooking is a process of trial and error. Learning what you like and how to create it can work wonders in overcoming any resistance you may feel toward cooking and eating well. I found the questions listed under the heading,” Discovering your culinary GPS” helpful. Great way to plunge into this new beginning.The author starts out each recipe with a paragraph talking about the dish and its benefits. The recipe lists the ingredients on the left hand side of the page. Many of the recipes have lots of spices and ingredients that can be found in most regular grocery stores. She uses a combination of fresh and dried herbs for her dishes. Some recipes have 26 or more ingredients (mostly spices) and some have as little as 5. Many used a ¼, ½ or a full teaspoon of each spice. This author is out for full flavor with the most health benefits. Dry ingredients last a long time and will be worth the investment. I know I’m going to be on the lookout for sales!The author includes the prep time, cooking time, how to store the dish and the nutritional break down for each recipe. There are helpful cooking notes, and a Who Knew? Section that points out health information.The first chapter is titled Life-Enhancing Soups and Broths: Can’t wait to try Chicken Magic Mineral Broth 2.0 and Velvety Mediterranean Gazpacho with Avocado Cream. Another soup that looked great was Costa Rican Black Bean Soup with Sweet Potatoes and Chicken Tortilla soup. The Southeast Asian Seafood stew looked yummy along with Peppino’s Cowboy minestrone with her mini meatballs.Under Vital Vegetables section the recipes I want to try are Avocado Lover’s Salad, Roasted Asparagus Salad with Arugula and Hazelnuts, Strawberry, Fennel and Arugula Salad, Walnut, Date and Herb Salad, Tuscan Beans and Greens, Sweet Potato and Zucchini Pancakes.In the GRAINS Chapter I want to try Not Your Typical Tabouli, Faro with Kale-Basil Pesto, Brown Rice Pilaf with Saffron and Ginger, Triple-Mushroom Brown Rice Risotto.Protein Building Foods – I’d like to try Layered Frittata with Leeks, Swiss Chard and Tomatoes, Black bean Skillet Cakes with Poached Eggs, Roasted Wild Salmon with Olive and Mint Vinaigrette, Flat out Good Chicken, Pan-Seared Scallops with Citrus Drizzle, and Herby Turkey Sliders.Nibbles and Noshes – Sweet Potato Bars looked good along with Wendy’s Wunderbars, Gluten-Free Blueberry Mini-Muffins, Thyme Onion Muffins, and Minted Guacamole with Pomegranate Seeds.Dollops of Yum – The author says this is a great place to begin cooking. “I feel this section is a necessary accessory finishing to any dish. She says, “…because they are concentrated, their health benefits rival those of many of the recipes in other chapters.”A chart of the dollops you can make with the page number to the recipe are listed alongside it is a list of what recipes they go best with; page numbers included. She also listed the health benefits, how to store dollops, how you can make them ahead and freeze them. The ones that jumped out to me were Greener than Green Goddess Dressing, Sesame Miso Dressing, Lemony Balsamic Vinaigrette, Lemon Dijon Vinaigrette, Papaya and Avocado Salsa, Pomegranate Molasses, Yogurt Tahini Sauce, Yogurt Sauce with Citrus and Mind.There is a section for drinks called Invigorating Tonics and Elixirs and the last is Sweet Bites. The desserts I want to try are Coffee-Infused Chocolate Sorbet, Apple-Raspberry Nut Insanely Good Chocolate Brownies. She also includes a recipe on making your own Almond flour.There is a helpful resource list in the back where she tells you where you can find everything from a big 16 quart stockpot to heirloom rice. There are websites listed to help you find local farmers markets. She has resources for specialty ingredients and National grocery chains and on-line markets.This book is packed with nutritional information I could easily assimilate and put into practice in my everyday life. Can’t wait to get started!Disclosure of Material Connection: I received a complimentary copy of this book from Blogging for Books site. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”Nora St. LaurentTBCN Where Book Fun Begins! www.bookfun.orgThe Book Club Network blog www.psalm516.blogspot.comBook Fun Magazine www.bookfunmagazine.com

Ever remember that dumb question asked in primary school, if there was a fire, what would you save? Well, the more appropriate question in regard to cookbooks would be, if you were going on an airplane on a long trip where you would be cooking a lot, what are the 3 cookbooks you would bring? Keeping in mind the annoying weight limit on luggages. Not surprisingly, Longevity Kitchen was one of the ones I took on my voyage overseas. I have accumulated a rather sick amount of cookbooks, and I think if I had just this one to begin with, there would be a lot more space in the apartment for art books!I tend to find recipes and repeat them. The recipes are ALL phenomenal. My dad thinks I'm mental for owning as many cookbooks as I do, so I didn't mention to him that nearly all the things I made for him came from this one book. The almond flour mini muffins are the best thing ever, but I always have to remind people they should limit themselves to 3 a day as they are made of nuts and high in calories. For that recipe, I use less sugar and honey than called for and the chocolate version is pretty addictive. The white bean chicken chili is delicious as is the avocado salad with green goddess dressing. The dessert section, all looks amazing, but I've only made the brownies, which were hard to believe they were healthy. Actually, everything in this book is ridiculously healthy, but you won't notice as it all just tastes phenomenal.Thank you Ms. Katz for sharing your talent with us all! You really are starting a revolution of sorts :)

My dietitian recommended this cook book and I'm so glad I took her advice. I actually read it cover to cover before cooking anything--it's so informative. I've since recommended it to several people who, like me, want to eat better but get overwhelmed to the point of inaction by all the things you "should eat" that you have NO idea how to tastefully prepare. I love how Rebecca walks you through the science of each ingredient and the role it plays in better health and organization of the book so you can focus in on recipes that meet your specific goals. I've since watched some of her videos on her website and I'm even more enchanted by her. She inspired me to be adventurous in the kitchen and I'm loving every minute--and I'm eating healthy, real food like I always wanted!

For someone with a very restricted food regimen (no soy, yeast, dairy, sugars, most grains and flours that nutritionally controls allergies, diabetes, high blood pressure and high cholesterol, this book provides 1) a great story, and 2) easy-to-follow recipes that allow for many options of substitutions. The philosophy is on target, and the book doesn't encourage you to use "fake" products, but rather to achieve clean and delicious eating with good food and flavors.

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The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods [120 Recipes for Vitality and Optimal Health], by Rebecca Katz Mat Edelson PDF

The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods [120 Recipes for Vitality and Optimal Health], by Rebecca Katz Mat Edelson PDF