Description:
We know we need antioxidants--those nutrients that protect us from disease and delay some of the effects of aging, notably vitamins A (carotene), C, and E and the minerals selenium and zinc. Eating these nutrients in foods gives you more potency with smaller amounts than taking them in supplements. Antioxidant Power shows you how to include these nutrients in your diet with 366 antioxidant-rich recipes. The "Appetizer" section contains light dishes that can also double as lunches and sandwich fillings, like Sicilian Eggplant Caponata and Baba Ghanouj with Roasted Garlic. Soups are hearty, nutritious, and varied, such as Asparagus and New Potato Chowder with Tarragon (only 10 percent fat), Navy Bean Soup with Parsley Pesto, Kale and Lentil Soup, and Halloween Pumpkin and Apple Soup. The "Grains, Rice and Pasta" section includes familiar favorites, plus some exotic grains like Whole Wheat Couscous with Apricots and Pistachios or Quinoa with Roasted Sweet Potatoes. The main dishes include meat entrees with added antioxidant foods plus high-antioxidant vegetarian dishes, many of them "one-pot meals." There are even breads made with added potatoes, carrots, bell peppers, and fruits. All recipes contain nutritional breakdowns: calories, protein, fat, percent of calories from fat, cholesterol, dietary fiber, sodium, and calcium. --Joan Price
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