Chef and author Grace O has traveled the world in search of nutritional food and the recipes in the book will take your palate on a delicious and nutritious trip around the world. We especially loved reading about "5o Foods To Help You Live Longer" from the Chapter: Meet the Age-Defying FoodTrients, where Grace O provides nutritional information and benefits, and discovered that many of the recommended 50 foods were already in our diet, even if we did not know that they were "good for us." By incorporating a few more of these foods, we can easily start to make a bigger difference in our diet.
With Grace’s chapters on Appetizers, Soups, Salads, Main Dishes, Side Dishes, Desserts, Drinks, Extras, Spice Blends, and Resources, she demystifies nutrition with creative and very tasty recipes. We especially liked the chapter on drinks which has a plethora of recipes for tasty concoctions that are perfect for everyday indulgences or to offer to guests as a no-alcohol choice at parties.
Grace O is a chef, traveler, and the author of two prior award-winning cookbooks. She notes, "My life has been devoted to my two passions – great food and wellness. I have traveled the world in search of foods that can help us age better, and I love discovering food treasures from the Blue Zones and places beyond, where people live longer, healthier lives. This is the driving force behind FoodTrients.com and this new cookbook."
Grace O and Skyhorse Publishing graciously provide a delectable savory recipe and a very tasty dessert to entice your palate into learning more about this wonderful cookbook. "Recipes and photos reprinted with permission from Anti-Aging Dishes from Around the World by Grace O/Skyhorse Publishing/August 2022."
Important to note about the cookbook is that, "All proceeds from Anti-Aging Dishes from Around the World will be donated to the Grace O Foundation, which supports nutrition education and research on food and diseases of aging."
Chinese Tea-Infused Rice with Duck Breast
"I love the trick of infusing rice or noodles with tea. It really amps up the nutrient value of any dish while adding a nice bit of flavor. Pu-erh tea is fermented, making it even healthier than regular green tea. Traditionally this dish is made with glutinous rice, but I changed it brown rice for the health benefits. Feel free to use turkey or chicken breast in place of the duck breast. You can find Thai basil at Asian markets and some supermarkets. This comfort food meal pairs well with my California Hempseed Salad with Strawberries and Kale."
Benefits
"Thisdish supports brain chemistry and brain health. Poultry contains a precursor to both dopamine and serotonin. Brown rice and peas are high in glutamine, which is necessary to create the important neurotransmitter GABA. Serotonin production can be enhanced by Thai basil. The theaflavins in green tea may help improve blood flow, help lower triglycerides and bad cholesterol, and keep cancer cells from rapidly multiplying."
Icons: Disease Prevention, Mind
Ingredients
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2
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Quarts
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Low-Sodium Chicken Broth
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0.25
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Cup
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Pu-erh (or Jasmine) Green Tea
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2
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Cups
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Brown Basmati Rice
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0.50
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Cup
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Diced Chinese Black or Shitake Mushrooms
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0.25
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Cup
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Grapeseed or Coconut Oil
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1
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Large
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Onion, finely chopped
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1
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Teaspoon
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Minced Garlic
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1
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Pound
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Duck (or turkey or chicken) breast, cut into thin strips
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2
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Cups
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Frozen Sweet Peas, thawed
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0.25
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Cup
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Diced Water Chestnuts
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2
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Tablespoons
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Fresh Thai Basil, cut into thin strips
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Procedure: Make the rice: In a large pot, bring the chicken broth and tea to a boil.
Add the rice and reduce the heat to low. Add the mushrooms and simmer, covered, about 45 minutes or until the liquid is completely absorbed.
In a skillet, heat the oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion starts to turn golden. Add the duck and sauté for about 10 minutes or until it’s cooked through. Set aside and keep warm.
When the rice is done, stir in the peas, water chestnuts, and basil, combining well.
To serve, divide the rice among four plates and top with the duck.
Gluten-Free
American Strawberry-Almond Cake
"This recipe works well with gluten-free flour. I prefer the taste and texture of Cup4Cup flour. I also use monk fruit sweetener, which works beautifully as a sugar substitute. I recommend buying a brand that has been blended with erythritol so that you can replace it 1:1 with white sugar, like Lakanto, which makes both a classic variety and a Golden variety that substitutes for brown sugar. It’s available on Amazon, in Walmart, or in health-food stores. This cake is delicious even without the whipped-cream topping."
"Monk fruit sweetener is made from the juice of the monk fruit, which is high in antioxidants. It tastes about 100 times sweeter than traditional sugar but contains no calories or carbohydrates at all. It won’t increase your blood sugar, so it’s appropriate for diabetics. Almonds have plenty of fiber, omega-3 fatty acids, and vitamin E. Strawberries contain a good amount of vitamin C and anthocyanins, which may help inhibit the growth of cancer cells and improve capillary function in the brain, eyes, and skin."
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3
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Eggs
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1
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Teaspoon
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Pure Vanilla Extract (or seeds from 1 vanilla bean)
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0.25
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Cup
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Honey
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0.75
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Cup
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Vanilla or Plain Yogurt
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0.33
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Cup
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Monkfruit Sweetener (I use Lakanto Golden) or brown sugar
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3
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Tablespoons
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Butter, melted and cooled
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1
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Cup
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Almond Flour
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1
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Cup
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Coconut Flour (or another cup of almond flour, if preferred)
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0.50
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Cup
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All Purpose, Gluten-Free Flour (I prefer Cup4Cup)
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0.25
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Teaspoon
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Ground Nutmeg
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1
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Teaspoon
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Baking Soda
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0.50
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Teaspoon
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Baking Powder
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0.75
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Teaspoon
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Salt
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Whipped Cream Topping (optional) Ingredients
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1
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Cup
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Heavy Cream
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1
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Tablespoon
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Lakanto Monkfruit Sweetener (or sugar), plus additional to taste
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0.50
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Teaspoon
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Pure Vanilla Extract
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0.50
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Cup
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Mascarpone Cheese
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|
|
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Sea Salt to taste
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Garnish Ingredients
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2
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Cups
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Sliced Strawberries
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0.25
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Cup
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Toasted Sliced Almonds
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Procedure: Preheat oven to 325 degrees Fahrenheit.
Grease a 9-inch round pan and line the bottom with parchment paper.
In a medium bowl, whisk the eggs and then whisk in the vanilla extract, honey, yogurt, sweetener or sugar, and butter.
In another bowl, sift together the flours, nutmeg, baking soda, baking powder, and salt. Slowly mix the dry ingredients into the bowl with the wet ingredients.
Pour the batter into the cake pan and bake for 22-25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.
Set aside and cool completely. Then invert the pan onto a cooling rack.
Make the whipped-cream topping, if using: With a handheld electric or stand mixer, whip the heavy cream until it begins to thicken. Add the sugar and vanilla extract and continue to beat until fluffy. When nearly done, add the mascarpone and a pinch of salt and beat in until mixed. Add more sugar to taste.
Top the cake with the whipped cream (if using), leaving a 1-inch border uncovered.
Garnish with the strawberries and almonds and serve.
Gluten-Free if using gluten-free flour
Sugar-Free if using monk fruit sweetener
Publisher and Purchasing Information
For more information on Anti-Aging Dishes from Around the World written by Grace O
Anti-Aging Dishes From Around The World written by Grace O can be purchased online at: Grace O Foundation, Amazon, Barnes & Nobles as well as others.
Until next time, happy cooking and Bon Appetit!
Anti-Aging Dishes from Around the World written by Grace O
ISBN-10: 1-5107-6860-2
ISBN-13: 978-1-5107-6860-4
Hardcover: $29.99
Publication Date: August 2022
Skyhorse Publishing, Inc.
New York, New York
Website: www.skyhorsepublishing.com
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