Have you ever tried celery root? Do you skip over the mango’s in the store because you have no idea how to pick out a good one? Are leeks something you have no idea what to do with? These are three fruits and vegetables that I use all the time because I finally found out the answers to these questions. What’s really cool is when other people in the grocery store ask you what these things are, and you can tell them not only what they are, but how to use them. I give the credit for this to the subject of today’s book review.
I want to introduce you to one of the best reference guides on fruits and vegetables ever; The World’s Healthiest Foods, an essential guide for the healthiest way of eating. This book is
Why I Like “The World’s Healthiest Foods”
I discovered this book a few years ago and I love it. The book includes 880 pages of information onthe world’s healthiest foods. It is simple to understand and answers a lot of questions you may have. He tackles subjects like “Cooked versus Raw: Which is
My favorite part of the book is the section of 100 of the world’s healthiest foods. This book has over 240 pages that cover different types of vegetables alone! There are sections on fruits, fish and
The book explains why these foods are essential to better health by providing information on the health benefits of each food, including a “nutrient-richness chart” for each one. If you take the section on papaya for example, here is a breakdown of what information is presented:
- nutrient-richness chart
- why papaya should be part of your healthiest way of eating
- varieties of papaya
- the peak season
- biochemical considerations
- 3 steps for the best tasting and most nutritious papaya
- the best way to select papaya
- the best way to store papaya
- the best way to prepare papaya
- health benefits of papaya
This section on papaya also includes a couple of very simple recipes including a “10-Minute Papaya-Apricot Smoothie” and some quick serving ideas for papayas. All this about just one fruit!
This book has also turned me on to grains like quinoa, bulgar and wheat berries and a whole slew of herbs and spices. I am convinced that all of these items, which are very familiar ingredients in other parts of the world, are why these other parts of the world are so much healthier than those of us in the U.S.
There is page after page of useful information in The World’s Healthiest Foods. It’s interesting to see (at least to me) that not all beans are alike or that you can mix celery root with potatoes and have a really good mashed potato with a lot more flavor and nutritional value than the original. I like to experiment and try new things and this book opens up a whole new world of possibilities for me. I think you will find it very useful.