HEALTH
He includes an overview of different methods
of cooking, and the best ones to use to preserve
the nutrients, and guidelines on the selection of
cooking utensils. The book is then divided into color-coded sections where you can see at a glance
the sections for vegetables, fruits, grains, fish and
so on. Individual foods are arranged alphabetically
within the sections, and each section contains an
overview of the nutritional considerations for that
category, the best way to select, store and prepare
the individual items. For example the page or chapter on apples explains why you should eat them,
the different types of apples and their characteristics, which ones are best enjoyed raw or which
can be cooked, the nutritional profile, how to store
them and how best to select them.
I consider myself both a knowledgeable and a good
cook, so I was rather surprised to find so much information that was new to me and really valuable.
For example bok choy is a very healthy member
of the brassica family, which I would occasionally
cook by stir-frying. The result was usually a wilted top and a tough stem. George’s approach is to
steam chopped bok choi in broth for exactly seven minutes with the sliced stems on the bottom of
the pan and the shredded leaves on top. You then
toss with a dressing that does double duty, both
enhancing the taste and making the vitamins more
absorbable. It was perfectly cooked and delicious.
I consider myself both
a knowledgeable and
a good cook, so I was
rather surprised to find
so much information
that was new to me
and really valuable.
Throughout the book, the emphasis is on preserving the maximum food value, taste, and appearance. I have discovered that the cooking methods George suggests are quick, easy and can be
followed by anyone, no matter what their level of
experience, and will produce tasty and nutritious
results. This is going to be my go-to present for newlyweds, and even hostesses. The book has a whole
section on spices including their nutrient profile,
the best ways to select them, the best ways to cook
with them and their health-promoting benefits.
I love this book. It really does incorporate the very
latest insights on nutrition do’s and don’ts, and
why’s and wherefore’s. Be sure to keep it within
easy reach because you will be referring to it for inspiration daily. As a bonus, using it probably qualifies as weight-bearing exercise. Did I mention that
I love this book?
Reviewed by Miriam Knight
Individual foods are
arranged alphabetically
within the sections,
and each section
contains an overview
of the nutritional
considerations for that
category, the best way to
select, store and prepare
the individual items.
45 | NEW CONSCIOUSNESS REVIEW
George Mateljan has had a lifelong love affair
with healthy food. He studied biochemistry and
became a classically trained chef, before founding Health Valley Foods. It was the first company
to produce healthy convenient prepared foods
in the United States. George has published five
cookbooks, and established The George Mateljan Foundation for the World’s Healthiest
Foods, committed to providing the latest scientific information about foods and nutrients
needed for good health, and how best to prepare them. More at http://www.whfoods.com