{"id":138,"date":"2007-09-20T04:32:38","date_gmt":"2007-09-20T04:32:38","guid":{"rendered":"http:\/\/worldfoodwine.com\/showroom\/?p=52"},"modified":"2007-09-20T04:32:38","modified_gmt":"2007-09-20T04:32:38","slug":"food-cures","status":"publish","type":"post","link":"https:\/\/www.worldfoodwine.com\/showroom\/food-cures","title":{"rendered":"Food cures"},"content":{"rendered":"

Let food be your medicine is the principle lying under nutritional healing. A common sense maxime stated in classic Greek times which research at top universities is now proving to be real scientfc wisdom. Eating the right food in the right amounts will not only keep you healthy, but reverse the ravages of numerous illness, as well. Who else better than Joy Bauer, nutritional consultant to celebrity actors and top performing athletes to point us to the right foods? That is what she does in her book Food Cures<\/strong>, where you can find the latest nutritional information transformed into mouthwatering recipes. Below you will find some recipes from Joy Bauer’s Food Cures<\/strong>. Take a peep.<\/p>\n

Recipes from the book “Food Cures”<\/h2>\n

See some tasty recipes, a sample of what to expect inside.<\/p>\n

Pesto Salmon With Roasted Artichoke Hearts<\/h3>\n

Swimming with omega-3 fats, salmon is one of the world’s most heart-healthy foods. You’ll up the ante with my pesto variation, which incorporates walnuts, garlic, olive oil, and artichokes — ingredients that will satisfy your ticker as well as your taste buds.<\/p>\n

Makes 2 servings<\/em><\/p>\n

2 cups fresh basil leaves 
\n1 tablespoon walnuts, chopped 
\n3 cloves garlic, minced 
\nSalt substitute 
\n1 can (16 ounces) artichoke hearts, rinsed and drained, or 1 package (9 ounces) frozen artichoke hearts, rinsed and  thawed 
\n1 large tomato, diced 
\n1 teaspoon fresh thyme leaves, chopped
\nGround black pepper 
\n2 fillets (6 ounces each) wild salmon, skin removed
\n1 tablespoon olive oil<\/p>\n

1. Preheat the oven to 350\u00b0F. Line an 8″ x 11″ baking pan with parchment paper or aluminum foil.
\n2. In a blender or food processor, combine the basil, walnuts, one-half of the garlic, and salt substitute to taste. Blend until the mixture resembles a coarse meal.
\n3. Arrange the artichoke hearts in 2 separate mounds in the prepared pan. Top with the tomato and sprinkle with the thyme and salt substitute and pepper to taste. Place one salmon fillet on top of each artichoke mound and season with salt substitute and pepper. Spread the basil mixture on the fillets. Drizzle each fillet with \u00bd tablespoon olive oil.
\n4. Bake 20 to 25 minutes, until the fillets are no longer translucent in the center and the fish flakes when pressed with a fork. Serve immediately.<\/p>\n

Per Serving<\/strong> 
\n430 calories, 41 g protein, 22 g carbohydrate, 20 g fat (2.7 g saturated), 93 mg cholesterol, 500 mg sodium, 5 g fiber<\/p>\n

Cauliflower Mashed “Potatoes<\/h3>\n

Whether you’re watching your carbs or trying to lose weight, or if you simply love hot, creamy comfort food, this recipe is calling your name. It’s very popular among my clients (and staff nutritionists!) and 1 serving provides only 78 calories and 9 grams of carbs.<\/p>\n

Makes 4 servings, \u00be cup each<\/em><\/p>\n

1 head cauliflower, cut into florets of roughly the same size 
\n\u00be  cup low-sodium, low-fat chicken broth 
\n1 tablespoon cornstarch
\n4 ounces fat-free cream cheese
\n2 tablespoons grated Romano or Parmesan cheese 
\n\u00bd teaspoon garlic powder
\n\u00bc teaspoon onion powder
\n\u00bc teaspoon paprika
\nSalt 
\nGround black pepper<\/p>\n

1. Steam the cauliflower over boiling water for 15 to 20 minutes, until tender. Drain. Place the cauliflower in a food processor or blender along with \u00bd cup broth. Puree on high until smooth. Transfer the puree to a medium saucepan. 
\n2. In a cup, dissolve the cornstarch in the remaining \u00bc cup broth, and add to the cauliflower puree. Add the cream cheese, Romano or Parmesan cheese, garlic powder, onion powder, and paprika. Cook over medium heat, stirring, 2 to 3 minutes, until the puree begins to thicken. Season with salt and pepper to taste. Serve immediately.<\/p>\n

Per Serving<\/strong>
\n78 calories, 8 g protein, 9 g carbohydrate, 2.8 g total sugar, 1 g fat (1 g saturated), 0 mg cholesterol, 262 mg sodium, 3 g fiber <\/p>\n

Exchanges <\/strong>
\n1 very lean meat, 2 vegetables<\/p>\n

Chocolate Angel Food Cake<\/h3>\n

You won’t believe that there are just 70 calories in one slice of this light, airy cake — and with no sugar at all! Serve at your next dinner party, trust me, no one will know the difference.<\/p>\n

Makes 8 servings<\/em><\/p>\n

\u00be cup whole wheat pastry flour 
\n1\u00bd cups sugar substitute 
\n\u00bc cup unsweetened cocoa powder 
\n2 teaspoons instant espresso powder 
\n1\u00bd cups egg whites (from about 10 eggs) 
\n\u00bc teaspoon salt 
\n2 teaspoons vanilla extract<\/p>\n

1. Preheat the oven to 350\u00b0F. Line a 10″ angel food cake pan with parchment paper or coat with cooking spray. 
\n2. In a large bowl, sift the flour, sugar substitute, cocoa powder, and coffee three times<\/em>. Set aside. 
\n3. In a large metal bowl, beat the egg whites with the salt on high speed until they become stiff but not lumpy, 4 to 6 minutes. They should cling firmly to the side of the bowl when tilted. Add the vanilla, but do not mix. 
\n4. With a spatula, gently fold one-third of the egg whites into the flour mixture. Repeat twice until all the egg whites are just combined, but not deflated. 
\n5. Gently spread the batter into the prepared pan. Bake until the cake springs back when touched, 35 to 40 minutes. Remove from the oven and invert the pan onto its feet or the neck of a wine bottle. Let cool completely. 
\n6. Gently run a long knife between the cake and the outer rim of the pan, pressing it firmly against the pan to prevent tearing the cake. Run the knife or a skewer around the inside of the tube. Invert the pan and remove the cake.<\/p>\n

Per Serving <\/strong>
\n70 calories, 7 g protein, 15 g carbohydrate, 0 g total sugar, 0 g fat, 0 mg cholesterol, 144 mg sodium, 2 g fiber <\/p>\n

Exchange<\/strong>
\n1 starch<\/p>\n

Green Smooth-See<\/h3>\n

My smoothies each provide a great big BLAST of eye-fighting nutrients — vitamins C and E, zinc, lutein, and beta carotene. They’re the perfect concoctions for people who want to go that extra mile, as well as people who aren’t interested in popping extra supplemental pills.<\/p>\n

Calories always count, so remember to factor these smoothies into your plan’s total calories. If weight is an issue, split into two servings and enjoy as a snack . . . or, count one full serving as your breakfast — either way the math is a snap. If weight is not an issue, enjoy a daily serving whenever you wish.<\/p>\n

Makes 1 serving (about 1\u00be cups)<\/em><\/p>\n

1 medium carrot, peeled and grated 
\n2 medium kiwis, skin removed 
\n1 cup spinach leaves 
\n\u00bd cup watercress 
\n\u00bd cup plain, fat-free yogurt 
\n\u00bc cup avocado, mashed (3 tablespoons) 
\n2 tablespoons wheat germ 
\n2 tablespoons water 
\n1 tablespoon fresh lemon juice
\n1 teaspoon Worcestershire sauce 
\n\u00bc teaspoon prepared horseradish 
\nPinch of salt<\/p>\n

In a blender or food processor, combine the carrot, kiwis, spinach, watercress, yogurt, avocado, wheat germ, water, lemon juice, Worcestershire, horseradish, and salt. Blend until smooth.<\/p>\n

Per Serving<\/strong> 
\n323 calories, 16 g protein, 50 g carbohydrate, 9 g fat (1 g saturated), 0 mg cholesterol, 254 mg sodium, 14 g fiber; plus 172 mg vitamin C (287% DV)., 8 IU vitamin E (26% DV)., 4,118 mcg beta carotene, 1,520 mcg lutein + zeaxanthin, 4 mg zinc (29% DV)<\/p>\n

Chopped Chicken Salad with Apples and Walnuts<\/h3>\n

This salad is delicious, and provides generous amounts of protein, high-quality carbs, soluble fiber, and 80 percent of your daily requirement for folate.<\/p>\n

Makes 1 serving<\/em><\/p>\n

1 to 2 cups chopped romaine lettuce 
\n4 to 5 ounces chicken breast, cooked, cooled, and chopped 
\n\u00bd cup canned chickpeas (garbanzo beans) 
\n\u00bd medium Fuji or McIntosh apple (with skin), chopped 
\n\u00bc cup chopped cucumber (with peel) 
\n\u00bc cup chopped tomato 
\n\u00bc cup chopped avocado 
\n\u00bc cup chopped celery 
\n2 scallions, finely chopped
\n1 tablespoon chopped walnuts 
\n2 to 4 tablespoons reduced-calorie raspberry vinaigrette<\/p>\n

Place the lettuce in a large bowl. Add the chicken, chickpeas, apple, cucumber, tomato, avocado, celery, scallions, and walnuts. Drizzle with the vinaigrette and toss to coat.<\/p>\n

Per Serving <\/strong>
\n569 calories, 44 g protein, 53 g carbohydrate, 23 g fat (2.5 g saturated), 91 mg cholesterol, 700 mg sodium, 14g fiber; plus 320 mcg folate (80% DV)<\/p>\n

Reprinted from: Joy Bauer’s Food Cures: Treat Common Health Concerns, Look Younger & Live Longer<\/em> by Joy Bauer, MS, RD, CDN with Carol Svec. Copyright \u00a9 2007 Joy Bauer, MS, RD, CDN.  Permission granted by Rodale, Inc., <\/strong>Emmaus<\/strong>, <\/strong>PA<\/strong> <\/strong>18098<\/strong>. Available wherever books are sold or directly from the publisher by calling at (800) 848-4735.<\/strong><\/p>\n

Joy Bauer, MS, RD, CDN,<\/strong> is the nutrition expert for the Today <\/em>show and Yahoo.com, and monthly weight-loss columnist for SELF<\/em> Magazine. She has built one of the largest nutrition centers in the country, with offices in Manhattan and Westchester County, New York. Her clientele includes high-profile professionals, celebrities, Olympic gold medalists, and the New York City Ballet. The author of several best-selling books, she lives in New York.<\/p>\n","protected":false},"excerpt":{"rendered":"

Joy Bauer brings you real nutritional research turned into mouthwatering recipes<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-138","post","type-post","status-publish","format-standard","hentry","category-miscellanea"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t