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The Optimum Nutrition Cookbook
Contrary to popular belief, healthy food does not need to be boring. In this invaluable cookbook, Patrick Holford, bestselling author of The Optimum Nutrition Bible, has teamed up with top cookery writer Judy Ridgway to create sumptuous and imaginative recipes using the ultimate in healthy superfoods. In THE OPTIMUM NUTRITION COOKBOOK, what tastes good does you good! Beautifully designed with over 35 pages of outstanding colour photographs, THE OPTIMUM NUTRITION COOKBOOK contains over 200 recipes and menu ideas. From exotic feasts to fantastic fast food, and from hearty winter warmers to delicious desserts, these dishes are designed to appeal to everyone. The recipes are specially coded so you can easily eat the perfect balance of proteins, carbohydrates, essential fats, vitamins and minerals each day. You will also find general guidance on eating a healthy diet, including how to balance your diet, which fats are vital to good health, how to boost your immune system and eating for a healthy heart.
Paperback
First published September 23, 1999
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About the author
Patrick Holford
160 books54 followersPatrick Holford, BSc, DipION, FBANT, NTCRP, is a pioneer in new approaches to health and nutrition. He is a leading spokesman on nutrition in the media, specialising in the field of mental health. He is the author of 37 books, translated into over 30 languages and selling millions of copies worldwide, including The Optimum Nutrition Bible, The Low GL-Diet Bible, Optimum Nutrition for the Mind and The 10 Secrets of 100% Healthy People, 10 Secrets of Healthy Ageing and Good Medicine.
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Displaying 1 of 1 review
December 20, 2012
The word nutrition always seems to conjure something altogether too scientific to make it seem worthy of a tasty meal. While covering the five food types and the perfect diet pyramid, they manage to do so in a mere eight pages of light but sensible and digestible information. This includes five quick tips on when and how to eat.
Then a most important page: Why Drinking is Good for You. This is actually a key to how your body processes the food you eat, without getting caught up, once again, in too much scientific explanation of it. A simple paragraph about tea and coffee, another about alcohol, and the main focus on water with fruit juices and teas as an extension.
Information is built upon this familiar structure to extend our awareness from the basics without bogging us down in complexity. Eating for energy and food combining are important concepts which often become confusing. Here they are simply explained and a chart of provided on a single page for glycemic index comparisons.
Likewise Fats are described for their helpful and unhelpful qualities as well as preparation techniques which enhance or damage their viability. Aging is considered through the perspective of antioxidants, and a variety of immune boosting preparations are offered. Hormones and heart-health are also specifically considered, before moving on to choosing, storing and preparing foods.
Advice is offered for vegetarian, vegan and ‘fishitarians’ as well as substitutes for foods associated with allergies in a growing number of people. The importance of colour in food is not just commented on, but presented by the natural single ingredients throughout the book, rather than only presenting ‘dishes’. This fits well with the simplicity of approach from the suggestion to ‘graze don’t gorge’ in the early tips.
Graphics with each recipe indicate the food pyramid portions met by each offering. A final page of contacts offers consultations, workshops and outlets for essential oils and information on accessing organic foods. A thorough coverage in a very digestible format.
Then a most important page: Why Drinking is Good for You. This is actually a key to how your body processes the food you eat, without getting caught up, once again, in too much scientific explanation of it. A simple paragraph about tea and coffee, another about alcohol, and the main focus on water with fruit juices and teas as an extension.
Information is built upon this familiar structure to extend our awareness from the basics without bogging us down in complexity. Eating for energy and food combining are important concepts which often become confusing. Here they are simply explained and a chart of provided on a single page for glycemic index comparisons.
Likewise Fats are described for their helpful and unhelpful qualities as well as preparation techniques which enhance or damage their viability. Aging is considered through the perspective of antioxidants, and a variety of immune boosting preparations are offered. Hormones and heart-health are also specifically considered, before moving on to choosing, storing and preparing foods.
Advice is offered for vegetarian, vegan and ‘fishitarians’ as well as substitutes for foods associated with allergies in a growing number of people. The importance of colour in food is not just commented on, but presented by the natural single ingredients throughout the book, rather than only presenting ‘dishes’. This fits well with the simplicity of approach from the suggestion to ‘graze don’t gorge’ in the early tips.
Graphics with each recipe indicate the food pyramid portions met by each offering. A final page of contacts offers consultations, workshops and outlets for essential oils and information on accessing organic foods. A thorough coverage in a very digestible format.
Displaying 1 of 1 review