Tart with Buckwheat Crust & Pomegranate Glaze 165
Chocolate Avocado Mousse with Coconut Cream 166
Dark Chocolate Banana Bites with Roasted Almonds 167
Coconut Macaroons 168
Pistachio Olive Oil Torte 169
Grilled Peacheswith Honey & Black Pepper 170
Apple-CranberryCrumble 172
Dark Chocolate Pudding 173
Lemony Avocado Sorbet 174
Tahini-Chocolate Ice Pops 175
Raspberry Swirl Frozen Yogurt Pops 177
Double Rich Hot Chocolate 178
Super-Charged Kale Smoothie 179
Watermelon Chia Water 180
Golden Turmeric Latte 181
BASIC RECIPES 184
THE HEALTHY INGREDIENT GLOSSARY 188
INDEX 193
Whether you arevegetarian,vegan, or omnivore—on any given day, I can be any one of them—this book will work for you, too.
The majority of the recipes in this book are meatless, and plenty of dishes are gluten- or dairy-free. Making a recipe fit how you eat is as easy as changing chicken to vegetable broth or making vegan pesto by replacing Parmesan cheesewith a non-dairy version.
I’ll also turn side dishes like Baby Bok Choy, Shiitake Mushroom & Sugar Snap Pea Stir-Fry (page 128) into mains by adding tofu, beef, shrimp, or chicken for protein.
Introduction7
Healthy eating every day is easy when you cook with the right ingredients, including fresh fruits and vegetables in season, locally grown beans and grains, eggs from hens running around outside, and humanely raised meat and poultry. Even where I live, in New York City, I find all of them at our year-round farmers’ markets and increasingly at grocery stores that seek out organic food growers and producers who care about quality and sustainability.
I was lucky that my mother understood how closely health and eating were linked long before “wellness” and “holistic” were buzzwords. She didn’t call them superfoods, but we ate a diet supercharged with nutrients and micronutrients—whole-grain bread, maple syrup and honey in place of white sugar, and kale decades before it became the poster child for goodness. Turn to page 8 to start reading about how eating fruits and vegetables, smart proteins, good fats, and herbs and spices benefits us. The recipes that follow make eating them every day easy and enticing.
Colorful, boldly flavored dishes can satisfy enough to help you eat moderately. My way of making them is by using flavorful ingredients from all over the world—like miso, Spanish smoked paprika, tahini—that also are rich in phytonutrients and other elements that support optimal wellness.
Eating healthy doesn’t have to mean sacrificing pleasure. Indulging a sweet tooth in moderation is essential for me. It means following up a veggie-rich meal with an oat milk-based dark chocolate pudding or spiced grilled peaches.
