How to Eat Better: Simple Science to Supercharge Nutrition: How to Shop, Store & Cook to Make Any Food a "Superfood" by James Wong

  • Roasted cherry tomato sauce (page 25)

    from How to Eat Better: Simple Science to Supercharge Your Nutrition How to Eat Better by James Wong

    • Categories: Pasta, doughs & sauces; Sauces, general; Cooking ahead; Vegetarian; Vegan
    • Ingredients: cherry tomatoes; onions; chile flakes; balsamic vinegar; flaked almonds; basil
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  • Oven-baked beet chips

    • Hannaha100 on August 26, 2020

      Looking for something kiddies might eat, these were a great hit when branded as "pink crisps". Took longer than stated to get crispy - over 20 minutes. Super easy, will do again.

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  • ISBN 10 1784723584
  • ISBN 13 9781784723583
  • Published Sep 05 2017
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Mitchell Beazley

Publishers Text


SELECT a Braeburn apple over a Fiji and get almost double the antioxidants from a fruit that tastes just as sweet.
STORE strawberries on the counter, instead of in the fridge, and in just four days they will quadruple their heart-healthy compounds.
COOK broccoli with a teaspoon of mustard and send its levels of cancer-fighting potential skyrocketing ten-fold.

Between the rush to keep up with the latest miracle ingredient, anxiety about E-numbers and demonization of gluten/dairy/sugar (or the next foodie villain du jour) many of us are left in a virtual panic in the supermarket aisle. Tabloid headlines, "free-from" labels and judgemental Instagram hashtags hardly help matters - so what should we be buying?

How to Eat Better strips away the fad diets, superfood fixations and Instagram hashtags to give you a straight-talking scientist's guide to making everyday foods far healthier (and tastier) simply by changing the way you select, store and cook them. No diets, no obscure ingredients, no damn spiralizer, just real food made better, based on the latest scientific evidence from around the world. With more than 80 foolproof recipes to put the theory into practice, James Wong shows you how to make any food a superfood, every time you cook.

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