Cooking on the Light Side

Thienna Ho, Author
Thienna Ho, Thienna (www.CookingOnTheLightSide.com), $39.99 (320p) ISBN 978-0-9792103-7-2
Reviewed on: 12/20/2010
Release date: 01/01/2010
Show other formats
FORMATS
Nutritional scientist and physical endurance athlete Ho sums up her theory of well-being as follows: "You are what you consume and what consumes you." In this book of advice and food selections for "bright skin and vitality," Ho introduces nutrients to remove bodily toxins and reverse chronic skin problems, and advocates sulfur-rich vegetables, oats, quinoa, shiitake mushrooms, brazil nuts, black walnuts, sea vegetables, white beans, and the Asian foods konnyaku, agar-agar, and seitan. She also includes sections on beverages and nontoxic cookware. Atypically, Ho recommends light-colored vegetables and fruits rather than dark-colored ones. She provides recipes for easy-to-prepare meals for breakfast (spicy pineapple-banana shake, creamy coconut porridge) and soups (potato–brussels sprout–carrot soup, Swiss chard and seitan soup); main courses that include meat and fish (lamb chops with mashed turnip-potato, halibut with mango salsa and brown rice); and steamed breads and desserts. The book offers inviting photos and step-by-step instructions and uses creative combinations of ingredients with an Asian twist.
The Best Books, Emailed Every Week
Tip Sheet!
MORE BOOKS YOU'D LIKE
X