I’m quite particular about cookbooks, so when I found this one, I was thrilled!

Power Foods contains 150 delicious recipes with 38 of the healthiest ingredients. When flipping through a cookbook, pictures are very important to me. With a picture for each recipe, they got this format right. There’s nothing worse for me than flipping through a book with 1,000 recipes and no pictures. Especially if the font is illegible blue and yellow curly Q!

Power Foods also educates on the benefits of these power foods (chick peas, kale, smoothies, nuts, beans) and how to use them to feel great.

I’ll take the challenge and POWER UP!

Check out this great idea: Lentil, Carrot, and Lemon Soup with Fresh Dill. The fiber in lentils helps to lower cholesterol and regulate blood sugar. French green lentils cook more quickly and retain a firmer texture than the more common brown ones.

Here is the recipe to try it for yourself:

1.5 cups of French green lentils

4 carrots, peeled and sliced .5 inch thick (1.5 cups)

4 garlic cloves, thinly sliced

3 tablespoons fresh lemon juice (1-2 lemons)

.5 cup coarsely chopped fresh dill, for garnish

Coarse salt and freshly ground pepper

Combine lentils with carrots, garlic, and 1 teaspoon salt in a medium saucepan. Add enough water to cover by 2 inches (about 6 cups), and bring to a boil. Reduce heat to a simmer, and cook (uncovered), stirring occasionally, until carrots are tender, 20 to 25 minutes. Stir in lemon juice and season with pepper and more salt, as desired. Add about 2 tablespoons chopped dill to each bowl just before serving. Per serving info: 261 calories; 0 mg cholesterol; 49.2 g carbohydrates; 15.9 g protein; 538 mg sodium; 12.6 g fiber.

I also liked this idea for Savory Stuffed Sweet Potatoes and many, many more recipes.

Power Foods by the Editors of Whole Living Magazine, forward by Martha Stewart (Clarkson Potter Publishers, 2010)

-Peyton

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