Cooking the RealAge Way: Turn back your biological clock with more than 80 delicious and easy recipes

by Michael F. Roizen, John La Puma

Looking for meals that are delicious, healthy, and easy to make? How does Shiitake Mushroom and Asparagus Frittata with Smoked Salmon sound? Or a Roasted Red Pepper and Kalamata Olive Sicilian Salad? Or Pistachio Pilaf with Butternut Squash and Gingered Cranberry Sauce? They sound very tasty, but would you believe they can also actually help you control your genes, making your RealAge younger? You don't have to be at the mercy of heredity. It's These recipes and many more have been developed and tested by Dr. Michael F. Roizen, author of the bestselling RealAge, Are You as Young as You Can Be?, and Dr. John La Puma, who is also a professionally trained chef. With his RealAge program, Dr. Roizen has already helped tens of thousands of people turn back the clock. Now he and Dr. La Puma are cooking things up in the kitchen in Cooking the RealAge Way . Cooking the RealAge Way offers more than eighty easy, healthful, and scrumptious recipes, all of which prove that nutritious meals don't have to be time consuming, filled with hard-to-find ingredients, ortaste like they're good for you. These recipes explode in flavor and are low in aging fats and sugar and high in Omega-3 oils, flavonoids, and antioxidants. Each recipe provides a detailed description of that meal's age-reducing benefits, and every meal of the day is covered -- from breakfast's melt-in-your-mouth Golden Banana Pancakes with Fresh Raspberries to the after-dinner pièce de resistance Chocolate Strawberry Sundae. The meals are so appetizing, you'll forget that they are good for you and make them again and again. Cooking the RealAge Way also Finally, a cookbook that both your nutritionist and inner gourmand will love.

Genres: Cookbooks, Health, Cooking

384 pages, Hardcover

First published January 1, 2003

About the author

Michael F. Roizen, MD

Reviews

[Steven Peterson · Rating 4 out of 5]

This book has an interesting twist (or angle) to it. On the first page, the book's thesis is made crystal clear: "By making some good choices, such as eating well, you can slow down or even reverse the signs of aging. And the best way to eat well is by revising key element of the most important room in your house--the kitchen." The authors contend that foods that assist key systems in the body--the cardiovascular system and the immune system--are key to retarding the aging process.

One feature of this volume that is kind of cool is a web site that provides for readers to assess their "Real Age." Basic questions on diet and life style produce an estimate of Real Age. It doesn't take that long and focuses one's attention on what you need to be doing. Much of this people already know, but it is a powerful mechanism--finding out Real Age--to make one focus on what you're not doing that you know you should be doing as much as feeling good about yourself for what you are doing right.

Some features of the book. . . . Pages 12-16 summarize the basic principles of eating right. Several chapters examine your kitchen--what should be in it and why? Nice aspects of this include what should go into "The Well Stocked RealAge Pantry." For the cooks among readers, Chapter 5 discusses best practices in Real Age cooking.

For those interested in actually doing the cooking, recipes that appear in chapter 9 will be of special interest. The book organizes recipes by season--from spring to winter. Examples? A spring dish might be Shiitake mushroom and asparagus frittata with smoked salmon and a winter dish might be rich and spicy black bean soup.

The book closes out with discussions of what ought to go into a RealAge garden, what herbs and spices make the most sense, and so on.

While much of what a person reads here is well known, there are some interesting twists, as already noted.

[S]

613.2 ROI