Healthy Starts Here!

Healthy Starts Here!

140 Recipes That Will Make You Feel Great

Book - 2011
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From the co-author of the bestselling Ultimate Foods for Ultimate Health comes a brand new book full of fabulous recipes seasoned with seriously healthy advice. When's the last time you encountered a cookbook written by a Second City alumna? Well, get ready for the laughs to roll in on your way to better eating! Mairlyn Smith, a well-known professional home economist and media commentator on healthy cooking and eating, knows that improving your and your family's diet is serious business-and also pretty funny. Learn how to retrain your sodium-addled taste buds. Become a master hunter-gatherer with tips on grocery shopping and food storage. Find out which family of vegetables causes cancer cells to self-destruct. And learn the real truth about legumes and flatulence.
Publisher: North Vancouver, BC : Whitecap, c2011
ISBN: 9781770500396
Branch Call Number: 641.563 SMI 2011 22
Characteristics: 348 p. : col. ill

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dontbugmeimreading
Dec 18, 2011

An entertaining read for a cookbook. She doesn't use much salt which I missed in the few recipes I tried. She's healthy but realistic - ie she uses canned beans (does anyone boil their own these days?). The recipes are tagged by season which is encouraging for anyone trying to "eat local".

ksoles Sep 07, 2011

"Healthy Starts Here" epitomizes the motto of "Eating Well," my favourite food magazine: "where good taste meets good health." Author Marilyn Smith uses comedic flair, a degree in home economics, a teaching certificate and her vast knowledge of nutrition to explain the health benefits of a wide range of foods. Then, she persuades readers to eat these foods by providing 140 delectable recipes. For example, in the chapter "Grains: Three Pluses in One Tiny Package," she offers a New Orleans-inspired jambalaya with brown rice. In "Berries: Antioxidants to the Rescue," she incorporates nutrient-rich fruits into dishes such as blueberry quinoa salad. The book also provides shopping and food-storage tips, nutritional information and diabetic food choice values for each recipe, and a guide to retraining sodium-addicted taste buds (only three of her recipes call for salt). More information is available on her website: www.marilynsmith.com

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