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Eating on the Wild Side: The Missing Link to Optimum Health

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Winner of the 2014 IACP Cookbook Award in the category of “Food Matters.”

The next stage in the food revolution–a radical way to make a choice vegatables and fruits and reclaim the flavor and nutrients we’ve lost.

Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their vegatables and fruits. Unwittingly, we’ve been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.

EATING ON THE WILD SIDE reveals the solution–choosing up to date varieties that approach the nutritional content of wild plants but that also please the up to date palate. Jo Robinson explains that many of these newly identified varieties can also be found in supermarkets and farmer’s market, and introduces simple, scientifically proven methods of preparation that strengthen their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will endlessly change the way we consider food.

Photos from Jo’s Personal Garden

Black Tomatoes

Black Tomatoes

Blue Jade Corn

Blue Jade Corn

Purple Sprouting Broccoli

Purple Sprouting Broccoli

Purple Carrots

Purple Carrots

View to the South

View to the South

Potato Salad with Sun-Dried Tomatoes and Kalamata Olives

Prep time: 15 minutes

Cooking time: 20-45 minutes, depending on method

Chilling time: 24 hours

Yield: 5 cups

Ingredients

2 pounds unpeeled new potatoes or unpleeled baking potatoes, preferably with red, blue, or purple flesh

1/2 cup oil-packed sun-dried tomatoes, drained and chopped or julienned

1/2 cup thinly sliced red onions or chopped scallions (including white and green parts)

1/3 cup extra virgin olive oil, preferably unfiltered

3 tablespoons red or white wine vinegar

1 tablespoon sugar

1–2 garlic cloves, pushed through a garlic press

1/2 teaspoon powdered mustard or 1 teaspoon prepared mustard

1/2 cup pitted and chopped kalamata olives

1/3 cup chopped prosciutto or diced cooked bacon (optional)

Directions

Steam or microwave the potatoes in their skins until they’re tender. Cool and store in the refrigerator for 24 hours. Quarter the chilled potatoes, then cut into 1/4-inch slices and place in a large mixing bowl. Do not eliminate the skins. Combine remaining ingredients in a small bowl and pour over the potatoes. Toss to coat flippantly. Serve cold or at room temperature.

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