Elementary Secondary Higher Ed Common Reads
0 0
Download high-resolution image

The Longevity Kitchen

Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods [120Recipes for Vitality and Optimal Health][A Cookbook]

Author Rebecca Katz, Mat Edelson
Foreword by Andrew Weil, M.D.
Ebook
Clarkson Potter/Ten Speed | Ten Speed Press
On sale Feb 26, 2013 | 256 Pages | 9781607742951
Add to cart Add to list Exam Copies

See Additional Formats
A collection of 125 delicious whole-foods recipes showcasing 16 antioxidant-rich power foods, developed by wellness authority Rebecca Katz to combat and prevent chronic diseases.

Despite our anti-aging obsession and numerous medical advances, life spans are actually shortening because of poor lifestyle decisions. But it doesn't have to be so. Food-as-medicine pioneer Rebecca Katz highlights the top sixteen foods proven to fight the most common chronic conditions. Katz draws on the latest scientific research to explain how super foods such as asparagus, basil, coffee, dark chocolate, kale, olive oil, sweet potatoes, and wild salmon can build immunity, lower cholesterol, enhance memory, strengthen the heart, and reduce your chances of developing diabetes and other diseases.

This practical, flavor-packed guide presents the most effective—and delicious—ways to use food to improve the performance of every system in the body. Katz explains the health advantages of each main ingredient, and includes menu plans to address specific symptoms and detailed nutritional information for each recipe.

Easy-to-find ingredients are incorporated into a powerful arsenal of tantalizing recipes, including:
• Roasted Asparagus Salad with Arugula and Hazelnuts
• Costa Rican Black Bean Soup with Sweet Potato
• Black Cod with Miso-Ginger Glaze
• Herby Turkey Sliders
• Thyme Onion Muffins
• Yogurt Berry Brûlée with Almond Brittle

Based on the most up-to-date nutritional research, The Longevity Kitchen helps you feed your family well and live a long and vibrant life.
Foreword by Andrew Weil, MD
Acknowledgments  
Introduction
Chapter 1: Food, Nutrition, and Your Body
Chapter 2: The Healing Power of Food           
Chapter 3: Making the Most of This Book
Chapter 4: Life-Enhancing Soups and Broths
Chapter 5: Vital Vegetables
Chapter 6: Generous Grains
Chapter 7: Protein-Building Foods
Chapter 8: Nibbles and Noshes
Chapter 9: Dollops of Yum!
Chapter 10: Invigorating Tonics and Elixirs
Chapter 11: Sweet Bites
Resources    
Bibliography
Index
Introduction

It started with a carrot that had gone on in its second year to make a beautiful lacy umbel of a flower. I was enchanted and began to notice other lacy flowers in my garden that looked similar—parsley, fennel, cilantro, anise, as well as Queen Anne’s lace on a roadside—they are all members of the same plant family, as it turned out. Similarly, small daisy-like flowers, whether blue, yellow, orange, enormous or very small, bloomed on lettuce that had gone to seed as well as on wild chicories, the Jerusalem artichokes, and, of course, the sunflowers themselves. Were they related?

They were, it turns out.

And did edible members of this group somehow share culinary characteristics as well? Often they did. That led me to ask, What are the plant families that provide us with the vegetables we eat often, what characteristics do their members share, and what are their stories?
Copyright © 2013 by Rebecca Katz with Mat Edelson, Foreword by Andrew Weil, MD. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
© Lisa Keating Photography

REBECCA KATZ, MS, is an accomplished chef and national speaker who has worked with the country’s top wellness professionals and taught patients and doctors at leading cancer centers about the powerful role of food in cancer care. She is the former senior chef and nutrition educator at Commonweal’s Cancer Help Program, executive chef emeritus for the renowned Food as Medicine professional training in medical nutrition therapy, and co-founder of Healing Kitchens, a company that helps people translate nutrition and culinary science to the everyday plate through online and live courses, including The Cancer-Fighting Kitchen Course. She also consults for Dr. Andrew Weil’s Arizona Center for Integrative Medicine premiere nutrition conference for health professionals, and is the author of The Cancer-Fighting Kitchen, Clean Soups, The Healthy Mind Cookbook, The Longevity Kitchen, and One Bite at a Time. She has been featured in the Washington Post, The Atlantic, on Oprah.com, and on National Public Radio, among other national media.

She lives in the San Francisco Bay Area with her husband and two loyal kitchen dogs, Lola and Blossom. Visit rebeccakatz.com for more information.

View titles by Rebecca Katz
MAT EDELSON is an award-winning medical, science, and sports journalist and the former director of the Johns Hopkins Health News Minute, a nationally syndicated consumer health radio feature. He lives in Baltimore, Maryland. View titles by Mat Edelson

About

A collection of 125 delicious whole-foods recipes showcasing 16 antioxidant-rich power foods, developed by wellness authority Rebecca Katz to combat and prevent chronic diseases.

Despite our anti-aging obsession and numerous medical advances, life spans are actually shortening because of poor lifestyle decisions. But it doesn't have to be so. Food-as-medicine pioneer Rebecca Katz highlights the top sixteen foods proven to fight the most common chronic conditions. Katz draws on the latest scientific research to explain how super foods such as asparagus, basil, coffee, dark chocolate, kale, olive oil, sweet potatoes, and wild salmon can build immunity, lower cholesterol, enhance memory, strengthen the heart, and reduce your chances of developing diabetes and other diseases.

This practical, flavor-packed guide presents the most effective—and delicious—ways to use food to improve the performance of every system in the body. Katz explains the health advantages of each main ingredient, and includes menu plans to address specific symptoms and detailed nutritional information for each recipe.

Easy-to-find ingredients are incorporated into a powerful arsenal of tantalizing recipes, including:
• Roasted Asparagus Salad with Arugula and Hazelnuts
• Costa Rican Black Bean Soup with Sweet Potato
• Black Cod with Miso-Ginger Glaze
• Herby Turkey Sliders
• Thyme Onion Muffins
• Yogurt Berry Brûlée with Almond Brittle

Based on the most up-to-date nutritional research, The Longevity Kitchen helps you feed your family well and live a long and vibrant life.

Table of Contents

Foreword by Andrew Weil, MD
Acknowledgments  
Introduction
Chapter 1: Food, Nutrition, and Your Body
Chapter 2: The Healing Power of Food           
Chapter 3: Making the Most of This Book
Chapter 4: Life-Enhancing Soups and Broths
Chapter 5: Vital Vegetables
Chapter 6: Generous Grains
Chapter 7: Protein-Building Foods
Chapter 8: Nibbles and Noshes
Chapter 9: Dollops of Yum!
Chapter 10: Invigorating Tonics and Elixirs
Chapter 11: Sweet Bites
Resources    
Bibliography
Index

Excerpt

Introduction

It started with a carrot that had gone on in its second year to make a beautiful lacy umbel of a flower. I was enchanted and began to notice other lacy flowers in my garden that looked similar—parsley, fennel, cilantro, anise, as well as Queen Anne’s lace on a roadside—they are all members of the same plant family, as it turned out. Similarly, small daisy-like flowers, whether blue, yellow, orange, enormous or very small, bloomed on lettuce that had gone to seed as well as on wild chicories, the Jerusalem artichokes, and, of course, the sunflowers themselves. Were they related?

They were, it turns out.

And did edible members of this group somehow share culinary characteristics as well? Often they did. That led me to ask, What are the plant families that provide us with the vegetables we eat often, what characteristics do their members share, and what are their stories?
Copyright © 2013 by Rebecca Katz with Mat Edelson, Foreword by Andrew Weil, MD. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Author

© Lisa Keating Photography

REBECCA KATZ, MS, is an accomplished chef and national speaker who has worked with the country’s top wellness professionals and taught patients and doctors at leading cancer centers about the powerful role of food in cancer care. She is the former senior chef and nutrition educator at Commonweal’s Cancer Help Program, executive chef emeritus for the renowned Food as Medicine professional training in medical nutrition therapy, and co-founder of Healing Kitchens, a company that helps people translate nutrition and culinary science to the everyday plate through online and live courses, including The Cancer-Fighting Kitchen Course. She also consults for Dr. Andrew Weil’s Arizona Center for Integrative Medicine premiere nutrition conference for health professionals, and is the author of The Cancer-Fighting Kitchen, Clean Soups, The Healthy Mind Cookbook, The Longevity Kitchen, and One Bite at a Time. She has been featured in the Washington Post, The Atlantic, on Oprah.com, and on National Public Radio, among other national media.

She lives in the San Francisco Bay Area with her husband and two loyal kitchen dogs, Lola and Blossom. Visit rebeccakatz.com for more information.

View titles by Rebecca Katz
MAT EDELSON is an award-winning medical, science, and sports journalist and the former director of the Johns Hopkins Health News Minute, a nationally syndicated consumer health radio feature. He lives in Baltimore, Maryland. View titles by Mat Edelson

Additional formats

Other Books by this Author

Subscribe

Penguin Random House Higher Education

© 2025 Penguin Random House

Back to Top
0
    • 0
    Wish List (0)