How to Eat Better: Simple Science to Supercharge Your Nutrition 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 1454928433
  • ISBN 13 9781454928430
  • Linked ISBNs
  • Published Jan 02 2018
  • Format Hardcover
  • Page Count 224
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Sterling Epicure

Publishers Text

Forget the fads and learn how to select, store, and prepare your favorite foods for maximum health and nourishment.
Between chasing the latest miracle ingredient and avoiding the evil food du jour, it’s hard to know what to buy at the grocery store. Tabloid headlines, trending hashtags, and deceptive advertising don’t make dietary decisions any easier, but this book will. It sidesteps all the fad diets and superfood fixations and provides a straight-talking scientist’s guide to making everyday foods measurably healthier and tastier by changing the way you select, store, and cook them. For example:
  • Select a Braeburn apple over a Fuji and instantly have double the antioxidants from a fruit that tastes just as sweet.
  • Store mushrooms on a windowsill and get a hundred times the vitamin D2 in just a couple of hours.
  • Cook broccoli with a teaspoon of mustard, and its cancer-fighting potential will increase tenfold.
No obscure ingredients or crazy appliances here, just real food—along with more than 80 easy and delicious recipes—made simple and better through the latest scientific evidence from around the world.

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