The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit

by Andrew Weil, Rosie Daley

Two of America’s most popular authorities on healthy eating and cooking join forces in this inspiring, easy-to-use cookbook. This is not a diet book. It is a lively guide to healthy cooking, day-by-day, packed with essential information and, above all, filled with enticing food.

Andrew Weil, M.D.—author of the best-selling Eating Well for Optimum Health —brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in science. Rosie Daley—acclaimed for her best-seller, In the Kitchen with Rosie —brings to it her innovative and highly flavorful spa cuisine.

The recipes are eclectic, drawing from the healthy and delicious cooking of the Middle East, the Mediterranean, and Asia, among other cuisines. For starters, you might try Grilled Satay or a Miso Pâté; for soup, often a meal in itself, a hearty Mixed-Bean Minestrone Stew or a Roasted Winter Squash and Apple Soup with Cilantro Walnut Pesto; a special entrée could be the Savory Roasted Cornish Hens with Roasted Garlic or Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango; for a simple supper, Turkey Burgers or Portobello Burgers; and for the occasional indulgence, a dessert of Almond Fruit Tart or Peach and Blueberry Cobbler.

Andy and Rosie do not always agree. When Rosie calls for chicken, Andy offers a tofu alternative; she likes the flavor of coconut milk, whereas he prefers ground nut milk; when she makes a pastry with butter, he suggests using Spectrum Spread. There are no hard-and-fast rules.

Lifelong health begins in the kitchen, so this is a lifestyle book as well as a cookbook. In it you will learn from Dr.

• how to make use of nutritional information in everyday cooking
• what is organic . . . and how to buy organic foods
• the importance of reading labels and what to look for
• sensible advice about eggs, milk, cheese, salt, spicy foods, wine, coffee
• the facts about sugar and artificial sweeteners

. . . and from

• how to get kids involved—from skinning almonds to layering lasagna
• ways to have fun in the kitchen—creating scallion firecrackers and radish rosettes
• low-fat and nondairy alternatives for those with special concerns
• smart menu planning—letting the seasons be your guide

. . . and lots more.

This revolutionary book will change forever the way you cook for yourself and your family.

With 58 photographs in full color.

Genres: Cookbooks, Cooking, Health, Food, Nonfiction, Reference, Nutrition

368 pages, Hardcover

First published March 12, 2002

About the author

Andrew Weil, M.D., is a world-renowned leader and pioneer in the field of integrative medicine, a healing oriented approach to health care that encompasses body, mind, and spirit. He is the author of many scientific and popular articles and of 14 books: The Natural Mind, The Marriage of the Sun and Moon From Chocolate to Morphine (with Winifred Rosen) Health and Healing, Natural Health, Natural Medicine; and the international bestsellers, Spontaneous Healing and 8 Weeks to Optimum Health, Eating Well for Optimum Health: The Essential Guide to Food, Diet, and Nutrition The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit (with Rosie Daley) Healthy Aging: A Lifelong Guide to Your Well-Being; and Why Our Health Matters: A Vision of Medicine That Can Transform Our Future (issued in paperback with new content as You Can’t Afford to Get Sick).

Combining a Harvard education and a lifetime of practicing natural and preventive medicine, Dr. Weil is Director of the Arizona Center for Integrative Medicine at the University of Arizona, where he also holds the Lovell-Jones Endowed Chair in Integrative Rheumatology and is Clinical Professor of Medicine and Professor of Public Health. The Center is the leading effort in the world to develop a comprehensive curriculum in integrative medicine. Graduates serve as directors of integrative medicine programs throughout the United States, and through its Fellowship, the Center is now training doctors and nurse practitioners around the world.

Learn More:
Facebook.com/DrWeil
YouTube.com/DrWeil
Instagram.com/DrWeil
Flickr.com/DrWeil
Pinterest/DrWeil

Reviews

[da AL · Rating 4 out of 5]

Always grateful for healthy, easy food with good photos. A great collaboration between a chef & a doctor!

[Shannan · Rating 2 out of 5]

I was really disappointed in this book. His nutritional advice is very similar to what Michael Pollan writes about, but his personal taste and opinions seemed to have much more sway than they should. I felt like he was saying "I like this and so should you. Oh, and here's some nutritional information why it's good for you." There is also an attitude that I am getting used to in this type of book that I classify as "middle class people with disposable income" about only buying organic and grass fed animal. I would love to, but our economic situation doesn't allow for that, or fancy health food and gourmet store ingredients. In addition, the recipes were way too complicated and time consuming for a busy household. The vegetable lasagna had almost 40 ingredients and would take almost 3 hours to make. I didn't copy a single recipe down from the (library) book, which is unusual for me and a cookbook. I want someone to tell me how to make easy, simple meals on a budget and this definitely wasn't it.

[Lori · Rating 3 out of 5]

I was excited at the prospect of this cookbook because I really admire Dr. Weil, his philosophies and his books. Unfortuately the book was a disappointment in many ways.
Many of the recipes are complicated and time consuming. I am the mother of four children and don't have the time that's necessary for many of these recipes. Some examples include; Baked Wontons, Vegetable Nori Rolls, Vegetable Lasagna and Savory Lobster-Mushroom Crepe. These were all multi-stepped recipes.
You've probably guessed something else at this point, many of the recipes are not little child/family friendly. The thought of Lobster-Mushroom Crepes is enough to send my five, eight and eleven year old to get the cereal. My sixteen year old may appreciate it.
The biggest disappointment to me was that some of the recipes didn't taste good. I made Apple Cake Squares and they were so dry not even a dog would eat them. I made the Eggplant Rollatini with Spinach and Cheese Filling and although the eggplant part was great the Tomatoe Mushroom Sauce it called for was only passable.
What I did enjoy was the health tips interspersed throughout the book and the narratives by Dr. Weil and Rosie Daley. I would say again, that this book is not for people who are feeding young children or who are pressed for time at the dinner hour. The recipes are inventive, original, healthy and different but for me it wasn't the best choice.

[Amberjean · Rating 1 out of 5]

I stopped reading after they declared that couscous was a grain (it's a pasta, made from fine semolina rolled into tiny balls). For heaven's sakes. These people are giving nutritional advice?

[Mary · Rating 2 out of 5]

Due to some health issues, I recently made lifestyle changes, including what I eat. I checked out a few cookbooks from the local library. I chose books that suggested they included healthy recipes, and chose only those that included nutritional information.
One big issue I had with this book almost immediately is that I did not see sodium content given for any recipe I found interesting enough to read through. If I don't know the sodium content, that does not help me make a good choice for my dietary needs. Further, many of the recipes included high fat content, even if saturated fat content was comparatively low. For instance, a dinner entree that has 18 grams of fat with 4 grams of saturated fat is not a reasonable choice for my needs. That's just too much overall fat.
So this was a disappointment. This is the second cookbook I've picked up that claimed to be "healthy" and yet had not a single recipe I could use. The fact that there was an entire section with cheese as the theme ingredient is very telling.

[Christy Copeland · Rating 5 out of 5]

Great cookbook!

[flopsy]

the health advice is not on par/true (lol), but the recipes are great!

[Virginia · Rating 3 out of 5]

Some recipes in this book are great - we LOVE the turkey recipe. It's not going to dry out the meat, and everyone will ask what you did to make it so tasty. HOWEVER, for the most part the recipes in this are too labor intensive daily use, or they have odd ingredients. Better Black Bean Soups can be found just about anywhere, the Cold Pasta Primavera was only moderately ok, and etc. Healthwise it has good concepts to preach but many recipes use too much Olive oil and other moderately healthy ingredients. Overall I am going to write out the turkey recipe so I have it in my box - and then give the book away.

[Alex · Rating 4 out of 5]

I have Andrew Weil to thank for my food, health, & nutrition awareness beginnings. Now, fourteen years later, he and I don't always agree on everything, but I sure do love his recipes.

The breadless quiche is one of my go-to recipes in this book. Whenever I make it for guests, its WOW factor is loud and clear. Ridiculously long, multi-stepped processes with an endless amount of ingredients, yes.... but so, so worth it. I like the challenge.

It's not necessarily a book for people having little time to spend with food and the cooking process. It's for us foodies who love nothing better than spending the whole day cooking.

[Lee · Rating 3 out of 5]

I read this book shortly before starting a three-week challenge to eat more healthily. (Okay, diet...I just so dislike the negative connotations associated with that word.)

I found the book helpful in understanding more of the nutritional details of eating - not just the various components of nutrition (i.e. carbohydrates, proteins), but also how to make better choices in how those components are represented in a meal.

The recipes were okay - not many stood out as "must try's" - but it was still a book I'm glad to have read.

[Bill DeGenaro · Rating 5 out of 5]

I got this as a graduation present when I finished grad school (at Arizona, where Weil has a close relationship with the med school) and instantly fell in love. Fabulous recipes and thoughtful arguments for eating more nuts, olive oil, avocado, and flax. There's a great recipe in here for broccoli prepared with dijon mustard and mashed avocado that's out of this world. Really good salad ideas too.

[Jessica silver · Rating 4 out of 5]

I'd love to give this book a five star rating but the baked deserts are awful! However, this was a really great book for learning how to substitute spice for fat. There are at least five recipes that I now make regularly. Best to follow exactly the first time and then improvise. These are man-friendly recipes that will leave your spouse full and happy.

[Mia · Rating 4 out of 5]

I haven't made a whole lot of things out of this cookbook. the recipes call for somethings I have never seen in the St. Albans Kroger...but then I do have a ghetto Kroger...don't get me started. But everything looks so yummy! Not only are the pictures beautiful, you learn a little more about living healthy not just eating healthy. And these two just look so cute on the cover.

[Adrianna · Rating 5 out of 5]

I purchased this book and immediately sat down to read it. It did not disappoint. Rosie was once Oprah's chef and the recipes are not only delicious but healthy. Dr Weil is also a force in his own right. And between the two they made an excellent cookbook. I believe i read this in 98'. I may be mistaken but I still have the book and still prepare recipes from it.

[Barb Bailey · Rating 3 out of 5]

I found several spice blends to make in this cookbook plus several healthy salad and main course recipes to try. Checked out at local library...worth the time to read as spice blends are easy to make and can be added to many recipes.

[HARTATI · Rating 3 out of 5]

Andrew Weil and Rosie Daley recipes book but I like read the fisrt chapter about Andrew's introduction ; Nutrition and health is very informative.

[Caroline · Rating 5 out of 5]

Awesome. I can't wait till I have the money to actually make some of these recipes. I love all of the nutrition information and that they have worked out the nutrition facts for each recipe.

[Melanie Turner · Rating 4 out of 5]

Try the applesauce muffins and the scrambled tofu.

[Ana · Rating 5 out of 5]

I've used this cookbook many times. The recipes are delicious, except for the clam chowder. Low-fat clam chowder just isn't the same.

[Becky · Rating 5 out of 5]

Has some really fabulous recipes...great for when you're wanting an extra nutritious meal.

[Kayleigh · Rating 3 out of 5]

This was a decent cookbook with healthy and quick recipes that weren't too weird. There were meat recipes too, which obviously isn't my thing, but overall, it's a good book.

[Leah · Rating 3 out of 5]

I wasn't really interested in most of the recipes but it was worth reading for Weil's various articles on health and nutrition throughout the book.

[Laurie · Rating 3 out of 5]

Some good recipes. Not all are as healthy as I would like, but most are and all I have tried so far are very tasty.

[Mckinley · Rating 3 out of 5]

Several tasty sounding recipes

[Kerri · Rating 2 out of 5]

I liked the following recipes:
- Soy and Ginger Dipping Sauce

[Marla Madden · Rating 4 out of 5]

I respect Dr. Andrew Weil. The book was helpful.

[Joann · Rating 4 out of 5]

This was an interesting nutrition and cookbook. Lots of interesting information. I really enjoyed it.

[Nancy Lines · Rating 2 out of 5]

I was not impressed by this book, I give this cookbook 2 stars. It provides nutritional and healthy information that I already knew and most of the recipes didn't appeal to me.

[Ivonne]

16.95

[Jamie F · Rating 4 out of 5]

Enjoyed it. Some good reminders...