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Eating on the Wild Side: The Missing Link to Optimum Health

Robinson, Jo

Verlag: AudioGO, 2013
ISBN 10: 147895096X / ISBN 13: 9781478950967
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Titel: Eating on the Wild Side: The Missing Link to...

Verlag: AudioGO

Erscheinungsdatum: 2013

Einband: No Binding

Zustand: New


Brand New, Unread Copy in Perfect Condition. A+ Customer Service!. Buchnummer des Verkäufers ABE_book_new_147895096X

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Inhaltsangabe: Ever since farmers first planted seeds 100,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, weve been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for over 400 generations. Eating on the Wild Side reveals the solutionchoosing modern varieties that approach the nutritional content of wild plants but also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmers market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.


Photos from Jo's Personal Garden

Black Tomatoes

Blue Jade Corn

Purple Sprouting Broccoli

Purple Carrots

View to the South

Potato Salad with Sun-Dried Tomatoes and Kalamata Olives

Prep time: 15 minutes

Cooking time: 20-45 minutes, depending on method

Chilling time: 24 hours

Yield: 5 cups


2 pounds unpeeled new potatoes or unpleeled baking potatoes, preferably with red, blue, or purple flesh

1/2 cup oil-packed sun-dried tomatoes, drained and chopped or julienned

1/2 cup thinly sliced red onions or chopped scallions (including white and green parts)

1/3 cup extra virgin olive oil, preferably unfiltered

3 tablespoons red or white wine vinegar

1 tablespoon sugar

1?2 garlic cloves, pushed through a garlic press

1/2 teaspoon powdered mustard or 1 teaspoon prepared mustard

1/2 cup pitted and chopped kalamata olives

1/3 cup chopped prosciutto or diced cooked bacon (optional)


Steam or microwave the potatoes in their skins until they are tender. Cool and store in the refrigerator for 24 hours. Quarter the chilled potatoes, then cut into 1/4-inch slices and place in a large mixing bowl. Do not remove the skins. Combine remaining ingredients in a small bowl and pour over the potatoes. Toss to coat evenly. Serve cold or at room temperature.

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