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Top 5 Healthy Cookbooks

on May 19, 2012

Last month, Cooking Light posted their picks for the best healthy cookbooks.  I took a look at all of the cookbooks and must admit that I was most impressed with Spices of Life because the author Nina Simonds focuses on a more holistic approach to cooking.  I also love that a majority of the recipes use an abundance of fresh herbs and spices.  In addition to that, the cookbook provides a guide on mastering the basics such as rice, noodles, and other traditional asian staples that are simple yet very easy to mess up.

Top 5 Healthy Cookbooks

1. Spices of Life by Nina Simonds– The recipes in this book are a little more challenging and cater to a more diverse palette which makes it less kid friendly than some of the others.

2. The America’s Test Kitchen Healthy Family Cookbook– The recipes in this cookbook are not only easy to follow, but it also covers a variety of cuisines to help switch up your dinner menu.  In addition to that, the cookbook is filled with a variety of tips to help make your meals better.

3. The New Mediterranean Diet Cookbook A Delicious Alternative for Lifelong Health by Nancy Harmon– This cookbook is a great update to her original Mediterranean Diet Cookbook.  The recipes in here are great since she provides Italian and Indian options that still follow the diet guidelines which make it easier to try to incorporate other favorite cuisines.

4. The Santa Monica Farmers’ Market Cookbook by Amelia Saltsman– This was definitely my second favorite cookbook.  Not only does it encourage shopping at a farmers’ market, she provides tips on how to navigate the market.  In addition to that, her recipes are filled with produce such as pea shoots and sprouts that many may not be familiar with.

5. Ancient Grains for Modern Meals by Maria Speck– This cookbook focuses on a variety of whole grains, many of which we may have heard about but never tried.  If you love making your own breads and baked goods, this cookbook is one you should check out as it provides 100% whole-grain options to classic baked goods!!

Here is a recipe that I tried from the Spices of Life cookbook and will now be a regular staple for me!

Seared Ginger Balsamic Salmon with Hot and Sour Slaw

4 six-ounce pieces center-cut salmon fillets with skin, patted dry
1 teaspoon
½ teaspoon freshly ground pepper

2 teaspoons olive or canola oil
1 teaspoon toasted sesame oil
3 ½ cups or one 9-ounce bag pre-shredded broccoli slaw
1 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh ginger
1 medium red pepper, cored, seeded, and cut into dice
2 tablespoons rice wine or sake

Hot and Sour Dressing, (combine all in a small bowl)
¼ cup soy sauce
¼ teaspoon salt
3 tablespoons sugar
2 tablespoons Chinese black vinegar or Worcestershire sauce
2 teaspoons olive or canola oil for frying fish
¼ cup balsamic vinegar
1 cup water
2 tablespoons minced fresh ginger
2 tablespoons freshly squeezed lemon juice
1½ tablespoons light brown sugar

1. Season the salmon fillets with salt and pepper.

2. Heat a wok or a heavy skillet and the olive or canola and sesame oil until hot, but not smoking. Add the red pepper flakes and ginger, and stir-fry until fragrant, about 10 seconds. Add the diced red pepper and toss lightly over high heat. Add the broccoli slaw, toss lightly, and pour in the rice wine. Stir and cover. Cook over medium-high heat for a minute or two. Uncover and add the pre-mixed Dressing. Toss lightly for a minute and remove to a serving bowl.

3. Heat the 2 teaspoons oil in a 12-inch, non-stick skillet over moderately

high heat until very hot, about 10 seconds. Arrange the salmon fillets in the pan, skin side up, partially cover and sear over medium-high heat until well browned, about 5 to 6 minutes. Turn the fish over and continue cooking, for about 5 to 6 minutes, or until the fish flakes in the middles when prodded with a knife.
4. Using a slotted spoon or a spatula, portion some of the slaw on individual serving plates or serve in a serving bowl. Place the cooked salmon fillets on top.

5. Drain off any oil and reheat the frying pan with the balsamic vinegar, water, lemon juice, brown sugar, and ginger, stirring to combine. Simmer over medium heat-high heat for about 1½ to 2 minutes until thickened and reduced to 1/3 cup. Carefully pour the glaze over the salmon and serve with the hot and sour slaw. Serve with rice or another whole grain.



One response to “Top 5 Healthy Cookbooks

  1. […] minced fresh ginger 2 tablespoons freshly squeezed lemon juice … … Read more: Top 5 Healthy Cookbooks « mysuperfoods ← Cargill Marks 20th Year of Production of High Oleic Canola […]

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