Evening Edge
What’s For Dinner?
DEL.ICIO.USPublished on: 01/02/08
Still looking for the perfect holiday gift? Consider one of the following books published in 2007 — there is something on this list for just about everyone.
Shortly after I started taking a yoga class, I met Annie B. Kay, a dietitian and yoga teacher. Her book "Every Bite Is Divine" (Life Arts Press, $16.95) is a marriage of mindful eating and meditative practices. She guides you toward finding peace with your body while exploring yoga.
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Kay's book is not a diet book but contains activities that help us understand why we select the foods we do and how to live a "healthy weight lifestyle." The book also contains illustrations of classic yoga poses and how to perform them. Namaste ("the divinity within me bows to the divinity within you") to Kay for such a lovely book.
Do you know someone who is a vegetarian or wants to learn more about it? Then consider "The Vegetarian Cook's Bible" by Pat Crocker (Robert Rose, $22.95). The first 130 pages are devoted to the benefits of whole plant foods and how good nutrition can affect every body system — from the digestive system to the nervous system. The recipes range from herbed feta dip to apricot apple bars and will appeal to vegetarians as well as those who simply want to include more plant-based recipes in their meals.
Want a book full of beautiful color photographs and recipes that can help you protect your family from disease? Then buy the "The Great American Eat-Right Cookbook" by Jeanne Besser and Colleen Doyle (American Cancer Society, $29.95). Besser is a writer for The Atlanta Journal-Constitution and has written four cookbooks. Doyle is the director of nutrition and physical activity for the American Cancer Society. The 140 recipes adhere to the American Cancer Society's dietary guidelines, but just because they are healthy, don't think they aren't tasty. The book also offers three easy steps to make all your meals healthier. Try the rosemary popcorn for a different twist on the classic snack.
Do you know someone with celiac disease or who is lactose intolerant? Check out the "Complete Gluten-Free Cookbook" by Donna Washburn and Heather Butt (Robert Rose, $22.95). This book provides a comprehensive review of gluten-free and lactose-free cooking. Individuals with celiac disease need to avoid anything made with wheat, including most breads, cereal and pastas. This book explores the use of grains less commonly used in the United States, like amaranth, buckwheat, corn, millet, quinoa and teff (Ethiopian millet). It also contains plenty of recipes for rice, a staple for those with gluten sensitivity.
For those who are always on the run and want to get dinner on the table in a hurry (who doesn't?), try "Quick Meal Solutions" by Sandra Nissenberg, Margaret Bogle and Audrey Wright (John Wiley & Sons, $15.95). All the authors are registered dietitians, so you are sure to find recipes that are healthful, with the added bonus of being easy to prepare.
Moo Shu Chicken
Lettuce Wraps
Serves 4
Hands on: 15 minutes
Total time: 30 minutes
1 tablespoon canola oil
2 cups sliced mushrooms
3/4 pound boneless, skinless chicken breasts, cut into very thin strips
3 cups shredded cabbage or coleslaw mix
1/2 cup matchstick-cut carrots
1/2 cup thinly sliced red bell pepper
2 green onions, thinly sliced
3 tablespoons hoisin sauce
1 small head Boston or bibb lettuce, leaves separated and core discarded
In a wok or large skillet over high heat, add oil. Sauté the mushrooms for 1 to 2 minutes. Add chicken, cabbage, carrots, bell pepper and green onions and sauté for 5 to 7 minutes, or until tender. Add hoisin sauce and stir to combine. Cook for 1 to 2 minutes, or until vegetables and chicken are cooked through. If sauce is too thick, add 1 tablespoon water. Spoon moo shu into lettuce leaves. Top with a small dollop of hoisin, if desired.
— From "The Great American Eat-Right Cookbook" by Jeanne Besser and Colleen Doyle (American Cancer Society, $29.95)
Per serving: 185 calories (percent of calories from fat, 29), 21 grams protein, 12 grams carbohydrates, 3 grams fiber, 6 grams fat (less than 1 gram saturated), 50 milligrams cholesterol, 230 milligrams sodium.
Nutritional bonus points: This dish uses lettuce instead of the traditional Chinese pancake, so it is lower in calories and carbohydrates.
Chris Rosenbloom, Ph.D., R.D., is a professor of nutrition in the College of Health and Human Sciences at Georgia State University. She'll answer nutrition questions of general interest. Send your questions to her c/o The Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. N.W., Atlanta, GA 30303. Or e-mail her at dietitian@ajc.com.