The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit by Andrew Weil and Rosie Daley

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Notes about this book

  • curtisca on October 15, 2010

    The butternut squash soup is fantastic; roasting the squash takes time but adds tons of flavor.

Notes about Recipes in this book

  • Scrambled eggs with fresh salsa

    • Laura on September 17, 2010

      Pg. 8. I am reviewing the salsa only, as I haven't made the scrambled eggs. I made the salsa to accompany another recipe in this book, Santa Fe Chicken (which is really good, by the way). Frankly, I think there are far better salsa recipes -- I would never include red pepper in salsa again, just doesn't work, in my opinion. But, the fresh-made salsa that I frequently purchase at my local Whole Foods is far better than this.

  • Frittata

    • Laura on September 19, 2010

      Pg. 14. This was ok, nothing exciting. If I were to make it in the future, I'd sub red peppers for the zucchini -- that would add color and more flavor.

  • Chicken satay with peanut dipping sauce

    • Laura on September 16, 2010

      Pg. 52. This was good. Rosie includes a tip that you can change the consistency of the peanut sauce to more that of a dressing by adding 1/4 cup rice vinegar, which I did. I have also used this dipping sauce with stir-fries, with the above modification.

    • jluvs2bake on January 30, 2022

      The chicken satay was so-so, but my cook-by-the-book-only-and-never-instinct husband made it, so I think it could probably be tweaked. 2 stars at this point. But it was saved by the peanut sauce (which he also made, and it was delicious!!) is a 5. It was also fantastic with the baked tofu stir fry farther back in the book.

  • Green bean salad

    • Laura on May 03, 2010

      Pg. 106. This is a lovely way to serve green beans on a hot day. Very fresh flavors and extremely simple preparation.

  • Mexican chicken soup

    • Laura on September 16, 2010

      Pg. 136. This was good, especially with the salsa and cilantro on top. Add the finished rice to the soup.

    • imaluckyducky on December 08, 2013

      Used poblano instead of bell peppers, which was fine because there was enough sweetness from the corn that the extra humph of spice was nice.

  • Barley and vegetable soup

    • Laura on September 16, 2010

      Pg. 137. This was just ok, nothing special.

  • Brown rice soup with asparagus

    • Laura on September 16, 2010

      Pg. 138. This was good, although next time I would add more scallions and parsley.

  • Duxelles-stuffed sole

    • Laura on September 16, 2010

      Pg. 182. This was totally tasteless, which, considering the spicy ingredients that went into it, was quite a feat!

  • Lemon grilled halibut

    • Laura on March 29, 2011

      Pg. 185. Just a note: while the name of this recipe is 'Lemon Grilled Halibut,' the recipe actually calls for baking the fish.

  • Santa Fe chicken

    • Laura on September 17, 2010

      Pg. 208. Made this for the second time this evening and we really enjoyed it. It's quite simple to prepare and, of course, quite healthful. I recommend marinating the chicken in a large plastic bag rather than in the baking dish -- this allows the chicken to really soak in the marinade. I made the Mock Sour Cream and the Salsa that are suggested as accompaniments. I was a bit skeptical of the 'Sour Cream', but it was great! The salsa, not so much. There are far better salsa recipes, even commercially available ones like at my local Whole Foods.

    • ashallen on October 24, 2019

      This is a really great chicken recipe - moist, very flavorful, and tangy from the lime juice. I got the recipe from a friend and did not know until I looked it up on EYB that it had come from a health-oriented cookbook - there's absolutely no compromise in flavor or texture!!

  • Mashed potatoes and parsnips

    • Laura on November 14, 2009

      Pg. 231. This was ok, although I would say that 1 cup of milk is too much. I would start with half that amount and add more if needed.

  • Greens with tangy miso dressing

    • Laura on September 16, 2010

      Pg. 244. I LOVE greens, so I had high hopes for this recipe. Found it to be just ok, nothing special

  • Vegetable "quiche"

    • Couture911 on September 20, 2010

      This quiche has a crust made from potatoes. Took some time to do all the prep, but it was worth it.

    • Alowishs on April 02, 2016

      (on page 11) Dr. Weil's cookbooks are the first I bought and used to cook from while in my twenties - when I wasn't good at cooking at all. This recipe is one of the first I tackled. It is time consuming and heavy on the ingredient list for a mere breakfast dish. But, OH, so worth it! This quiche ALWAYS gets rave reviews and everyone wants the recipe. It's so, so good.

  • Lemon cayenne tonic

    • Bloominanglophile on October 22, 2013

      This is a great beverage to sip when you are sick!

  • Seared salmon with orange glaze

  • Slow-baked tofu with stir fry

    • jluvs2bake on January 30, 2022

      Not a last-minute meal but very flavorful and worth the time. Vegetables crisp. Tofu well-seasoned. Love the peanut sauce — spicy! It is elsewhere in the book. Subbed fish sauce in the stir fry because I ran out of soy while making the marinade.

  • Eggs Florentine with orange and dill sauce

    • Alowishs on April 02, 2016

      Great recipe! Very tasty.

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  • ISBN 10 0375413065
  • ISBN 13 9780375413063
  • Linked ISBNs
  • Published Apr 01 2002
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

Two of America's most popular authorities on healthy eating and cooking join forces in this delectable, inspiring, easy-to-use cookbook.

Andrew Weil--author of the best-selling Eating Well for Optimum Health--brings to this perfect collection a comprehensive philosophy of nutrition grounded in science. Rosie Daley--acclaimed for her best-seller, In the Kitchen with Rosie--brings to it her innovative and highly flavorful cuisine.

With its 135 fabulous recipes and invaluable information on what constitutes genuinely healthy eating, this revolutionary book will change forever the way you cook for yourself and your family.

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