What to Eat Now

Like most human beings, I’m interested in food. Who’s not? But I’m even more interested in healthy delicious food. No, the two aren’t mutually exclusive. In fact, Time magazine’s What to Eat Now focuses on food that is both delicious and healthy.

This 112-page book is separated into three section: the kitchen, the body, and the field and factory. My favorite is the kitchen section, because it focuses on healthy foods and recipes, like how to add flavor to your food without adding fat and calories or great substitutions to make to cut down on fat and sugar. It even introduces new and interesting spices like miso and lemongrass. What is this, you ask? Well, you’ll find out! I’m anxious to use miso in a recipe someday.

An interesting article is “31 Healthiest Foods of All Time” (p42). Luckily, the entire article is on the Times.com website. But I’ll give you a taste—no pun intended—of some of the items: dark chocolate, black beans, tuna, broccoli, spinach, skim milk, apples, almonds and fat-free Greek yogurt. Eat up! Get the book to at least peruse the “Use This, Not That” article, a great reference for substituting ingredients for healthier options.

As an experiment, I made one of the recipes, Spicy Thai Coconut Chicken Soup (which you can find on My Recipes or by following the link. FYI, it called for lemongrass, which is this herb that comes in thick stalks that resembles green onions, but are stiff and yellow. You put the lemon grass into the soup at the beginning and let it soak into the liquid until it’s time to serve, and then you take it out. It has a nice, citrusy flavor.

Anyway, the soup turned out awesome! I served it to several people and received glowing reviews.

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