Book
Eat to beat illness : 80 simple, delicious recipes inspired by the science of food as medicine / Dr. Rupy Aujla.
What you eat will change your life. Reveals the scientifically proven foods and food groups that prevent illness, and teaches how to create meals that benefit every part of life. 80 recipes, full of international flavors, complemented by a specific marker of healthy living.
Record details
- ISBN: 9780062916280
- ISBN: 0062916289
- Physical Description: 271 pages : color illustrations ; 25 cm
- Edition: First US edition.
- Publisher: [San Francisco, California?] : HarperOne, an imprint of HarperCollinsPublishers, [2019]
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references and index. |
| Formatted Contents Note: | Introduction ; Eat for your brain ; Eat for your heart ; Eat for inflammation ; Eat for immunity ; East to beat cancer ; Eat for your mood ; Eat for your skin ; Eat for your eyes ; Eating and living for ultimate health ; Recipes. |
Search for related items by subject
| Subject: | Diet therapy. Cooking (Natural foods) Nutrition. |
| Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Kirtland Community College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Kirtland Community College Library | TX 741 .A95 2019 | 30775305546989 | General Collection | Available | - |
Eat to Beat Illness : 80 Simple, Delicious Recipes Inspired by the Science of Food As Medicine
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Table of Contents
Eat to Beat Illness : 80 Simple, Delicious Recipes Inspired by the Science of Food As Medicine
| Section | Section Description | Page Number |
|---|---|---|
| Introduction | p. 6 | |
| Eat for Your Brain | p. 12 | |
| Eat for Your Heart | p. 22 | |
| Eat for Inflammation | p. 34 | |
| Eat for Immunity | p. 48 | |
| Eat to Beat Cancer | p. 62 | |
| Eat for Your Mood | p. 74 | |
| Eat for Your Skin | p. 86 | |
| Eat for Your Eyes | p. 98 | |
| Eating and Living for Ultimate Health | p. 108 | |
| Recipes | ||
| Breakfast | ||
| Cajun Sweet Potato Hash | p. 116 | |
| One-Pan Greek Breakfast | p. 119 | |
| One-Pan Cajun Scramble | p. 119 | |
| One-Pan Spicy Bean and Mushroom Breakfast | p. 120 | |
| Watercress, Walnut, and Crayfish | p. 121 | |
| Pimenton Oats with Poached Salmon | p. 122 | |
| Wild Mushroom and Herb Frittata | p. 124 | |
| Oats and Butter Bean Breakfast | p. 125 | |
| My Best Breakfast Bowl | p. 127 | |
| Small plates | ||
| Greek Skewers with Tzatziki | p. 130 | |
| Spring Asparagus, Peas, and Scallops with Tarragon Butter | p. 133 | |
| Sage Eggplant and Broccoli | p. 134 | |
| Sri Lankan-Style Oats | p. 135 | |
| Speedy Gazpacho | p. 137 | |
| Lemon, Thyme, and Hazelnut Roast Vegetables | p. 138 | |
| Cajun Corn Bites | p. 141 | |
| Citrus and Pineapple Asian Salad | p. 142 | |
| Herby Cauliflower Steaks | p. 145 | |
| Fennel and Carrots with Star Anise | p. 146 | |
| Almond and Hazelnut Lentils with Capers | p. 147 | |
| Radicchio, Peach, and Fennel Salad with Balsamic Croutons | p. 148 | |
| Baked Rainbow Chard with Apricot and Walnuts | p. 151 | |
| Fennel, Cumin, and Mackerel Salad | p. 152 | |
| Polenta and Greens | p. 153 | |
| Greek-Style Giant Beans | p. 154 | |
| Rapid meals | ||
| Carrot and Zucchini Laksa | p. 158 | |
| Spinach and Sorrel Borscht | p. 161 | |
| Rendang Stir-Fry | p. 162 | |
| Harissa Beans and Greens | p. 164 | |
| Butter Beans, Butternut Squash, and Spicy Couscous | p. 165 | |
| Creole Couscous with White Beans and Parsley | p. 166 | |
| Black Bean Goulash | p. 167 | |
| Pea Orecchiette with Purple Sprouting Broccoli and Hazelnuts | p. 169 | |
| Spanish Chickpea Stew with Roasted Peppers | p. 170 | |
| Spicy Peanut and Lime Stir-Fry | p. 172 | |
| Sunflower Sprouts with Caraway and Porcini Mushrooms | p. 173 | |
| 5-Spice Sticky Eggplant Bake | p. 175 | |
| Cod Bites with Lemon and Seaweed | p. 176 | |
| Sweet Cajun Salmon | p. 179 | |
| Fennel Sardines with Pine Nuts | p. 180 | |
| Chili and Lime Fish Skewers with Mint and Red Cabbage Salad | p. 181 | |
| Heirloom Tomatoes, Horta, and Mackerel | p. 182 | |
| Main meals | ||
| Seasonal Soup with Red Pesto | p. 186 | |
| Roast Walnut and Squash Medley with Persillade | p. 188 | |
| Chicken Thighs with Red Onion, Apple, and Chestnuts | p. 190 | |
| Glazed Asian Vegetable Rice Bowls | p. 193 | |
| Crispy Mushroom Bowl | p. 194 | |
| Herby Walnut and Cashew Roast | p. 195 | |
| Eggplant and Walnut Ragu | p. 197 | |
| Aromatic Vietnamese Pho | p. 199 | |
| Okra and Lentil Curry with Buckwheat Uttapam | p. 200 | |
| Sri Lankan Cashew Curry | p. 203 | |
| Jambalaya | p. 204 | |
| Thyme and Ginger Comfort Soup | p. 207 | |
| Parsnip and Butternut Squash with Flatbreads | p. 208 | |
| Umami Mushroom Tacos | p. 210 | |
| Poke Bowl | p. 211 | |
| Ethiopian Berbere Curry | p. 213 | |
| Asian-Style Lettuce Wraps with Mint and Thai Basil | p. 214 | |
| Roast Squash Curry with Cashew Sauce | p. 216 | |
| Herbes de Provence Chicken Skewers | p. 217 | |
| Coconut Chicken with Spicy Peas and Potato | p. 219 | |
| Mussels in Parsley and Lemon Dressing with Rye Croutons | p. 220 | |
| Spinach and Vegetable Lasagne | p. 222 | |
| Split Green Pea and Pearl Barley Pan | p. 223 | |
| Vibrant Malay Salad | p. 225 | |
| Thai-Style Salmon Burgers | p. 226 | |
| Bengali-Style Cod | p. 228 | |
| Celeriac and Broad Bean Rendang Curry | p. 229 | |
| Desserts | ||
| Coconut Bananas with Maple Cream | p. 232 | |
| Candied Almonds with Spiced Strawberries | p. 234 | |
| Roasted Apricots with Cardamom and Lime | p. 235 | |
| Orange-Zest Chocolate Bark with Berries | p. 237 | |
| Banana Berry Scoops | p. 238 | |
| Glazed Peaches with Thyme | p. 241 | |
| Creole Spice Blend | p. 245 | |
| Rupy's Ras El Hanout | p. 245 | |
| Malaysian Laksa Paste | p. 246 | |
| Rendang Curry Paste | p. 246 | |
| Chili Melon Relish | p. 249 | |
| Roasted Red Pepper Salsa | p. 249 | |
| Aromatic Citrus-ade | p. 250 | |
| Fresh Tea Blends | p. 253 | |
| Notes | p. 255 | |
| Index | p. 264 | |
| Acknowledgments | p. 271 |
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