This book could not have been written without the dedication and hard work of a number of individuals who believe in the benefits of the “Healthiest Way of Eating.” It is because of the hard work, extensive knowledge and energy of those researching the World’s Healthiest Foods that I could compile and present you with the most accurate and up-to-date information about these foods. Others spent thousands of hours working with me to develop, test and perfect the recipes to ensure that they were not only nutrient-rich and had wonderful flavor, but could be prepared in a minimal amount of time.
I want to acknowledge these people and thank them for their many contributions.
Tenji Cowan, who worked with me and contributed in every aspect of the book, including researching, editing, photographing the foods and recipes, and acting as coordinator.
Stephanie Dara Gailing, M.S., who worked as a writer and editor and was not only indispensable in providing her background in and knowledge of nutrition education but also her ever-present enthusiasm for this project.
Joelle Chizmar (Hartman Group), who designed this book and made it as easy to read as it is attractive.
Janet Cooper, for her work on the recipe tips and Tyua Sereda, for editing the recipes.
Rosemary Widener, has “worked her magic wand” with the typography and the pagination of the book.
Salugenecists, Inc., provided and organized the scientific studies and information about the World’s Healthiest Foods and their benefits. Thanks to:
Dr. Joseph Pizzorno, President
Buck Levin, Ph.D., R.D., Nutrition and Food Expert
Lara Pizzorno, M.A.(Lit), L.M.T., M.A.(Div.), Health and Nutrition Specialist, Writer and Editor
Gary Wehe and Terry Taketa, for their various contributions.