Power Foods by Magazine, The Editors of Whole Living -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Acknowledgments Contents Foreword Introduction Common Terms Power Foods

Vegetables

Artichokes Asparagus Avocados Beets Bell Peppers Broccoli Brussels Sprouts Carrots Kale Mushrooms Spinach Sweet Potatoes Swiss Chard Tomatoes Winter Squash

Fruits

Apricots Berries Citrus Kiwifruits Papayas Pears

Grains and Legumes

Brown Rice Oats Quinoa Dried Beans Green Peas Soybeans (Edamame)

Nuts and Seeds

Almonds Pecans Pistachios Walnuts Flaxseed Pumpkin Seeds

Eggs, Yogurt, and Fish

Eggs Yogurt Sablefish Rainbow Trout Wild Alaskan Salmon

Recipes

Breakfast

Power Protein Smoothie Papaya-Ginger Smoothie Avocado-Pear Smoothie Cherry-Berry Tea Smoothie Granola Quinoa Crunch with Seasonal Fruit and Yogurt Fresh Muesli with Apple and Almonds Toast with Goat Cheese and Raspberries Papaya-Berry Yogurt Parfaits Banana Bread with Walnuts and Flaxseed Oat Bran–Applesauce Mini Muffins Egg, Kale, and Ricotta on Toast Frittata Ranchera with Black Beans Mushroom and Scallion Frittata Pecan Pancakes with Mixed Berry Compote Steamed Salmon with Avocado Hard-Cooked Egg Whites with Avocado

Starters and Snacks

Sweet Potato Hummus Steamed Artichokes with Two Dipping Sauces Artichoke-Spinach Dip Roasted Red Pepper and Walnut Dip Soy-Wasabi Spread Black Bean Salsa with Baked Chips Classic Guacamole Crisp Tofu with Vegetables and Sesame-Ginger Dipping Sauce Yellow Split Pea Dip Taramasalata Quinoa, Apricot, and Nut Clusters Beet Chips Roasted Red Peppers with Anchovies Chickpea Nibbles and Crunchy Split Pea Bites Spiced Nuts and Seeds

Sandwiches and Wraps

Open-Faced Tomato Sandwiches with Herbs and Creamy Tofu Spread Greek-Yogurt and Vegetable Sandwiches Egg Salad Sandwiches Salmon Salad and Curried Egg On Multigrain Bread Grilled Mushroom Burgers with White-Bean Spread Kiwifruit Summer Rolls Pita Sandwiches with Spinach-Chickpea Spread Quinoa-and-Turkey Patties in Pita with Tahini Sauce Shiitake Nori Rolls

Soups and Stews

Carrot Soup Autumn Greens Soup Chilled Asparagus Soup with Spinach and Avocado Golden Pepper Soup Sweet Red Pepper and Beet Soup Hearty Spinach and Chickpea Soup Spicy Sweet Potato Soup Lentil, Carrot, and Lemon Soup with Fresh Dill Chilled Tomato-Dill Soup Mushroom Soup with Poached Eggs and Parmesan Cheese Miso Soup with Tofu, Spinach, and Carrots Polenta and Spinach Soup Soba Noodle Soup with Shiitakes and Spinach Chili with Chicken and Beans Sablefish in Tomato-Saffron Stew

Salads

Shredded Brussels Sprouts Salad Quinoa and Corn Salad with Toasted Pumpkin Seeds Oranges with Olives and Parsley Papaya, Endive, and Crabmeat Salad Fattoush Cannellini-Bean Niçoise Salad Green Bean, Corn, and Tomato Salad Endive, Avocado, and Red Grapefruit Salad Sautéed Spinach with Pecans and Goat Cheese Lemony Lentil Salad Asparagus with Shiitakes, Shallots, and Peas Marinated Beet Salad Arugula with Maple-Roasted Pumpkin Chicken and Mango Salad Roasted Asparagus Salad with Poached Eggs Crisp Mackerel Salad with Grainy Mustard Vinaigrette Asian Chicken Salad with Bok Choy Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing Wilted Kale with Cranberry Beans and Delicata Squash

Main Dishes

Poached Salmon with Asparagus, Herbs, and Baby Greens Roasted Salmon and Parsnips with Ginger Curry-Rubbed Salmon with Napa Slaw Citrus-Roasted Salmon with Spring Pea Sauce Miso Salmon with Cilantro Sauce Hoisin-Glazed Sablefish with Bok Choy Sablefish En Papillote with Shiitake Mushrooms and Orange Grilled Trout with Oregano Panfried Trout with Almonds and Parsley Halibut in Green-Tea Broth with Quinoa Grilled Fish Tacos Shrimp with Kiwifruit-Lime Relish Paprika Shrimp with Walnuts Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach Vegetable-Rice Bowl with Miso Dressing Whole-Wheat Pizza with Artichokes and Pecorino Stuffed Swiss Chard Rolls Stuffed Poblanos in Chipotle Sauce Whole-Wheat Spaghetti with Herb-Almond Pesto and Broccoli Soba Noodle, Tofu, and Vegetable Stir-Fry Whole-Wheat Pasta with Lentils, Spinach, and Leeks Spinach Pasta with Corn, Edamame, and Green Beans Butternut Squash Curry Quick Tomato Sauce Spring Barley Risotto Swiss Chard, Mushroom, and Quinoa Salad Walnut-Crusted Chicken Breasts Chicken Breasts with Fennel, Carrots, and Couscous Chicken with Pumpkin-Seed Mole Lemon Chicken with Avocado-Corn Salsa Turkey Cutlets with Tomatoes and Capers Grilled Pork Tenderloin and Apricots with Honey Glaze Pork Tenderloin with Sautéed Beet Greens and Roasted Beets Steak with Spicy Papaya-Carrot Salsa Grass-Fed Beef Stir-Fry with Broccoli

Side Dishes

Lentils with Ginger, Golden Beets, and Herbs Roasted Brussels Sprouts with Pear and Shallots Glazed Carrots with Ginger Kohlrabi and Turnip Slaw Steamed Rutabaga and Potato Salad Carrot Latkes Edamame and Butternut Squash Succotash Steamed Broccoli with Miso-Sesame Dressing Sesame Spinach Baked Plum Tomatoes with Herbed Rice Stuffing Roasted Fall Vegetables Savory Stuffed Sweet Potatoes Sweet Potato Wedges with Sesame-Soy Dipping Sauce Wild and Brown Rice Salad Cauliflower and Barley Salad with Toasted Almonds Quinoa and Toasted-Amaranth Slaw Whole-Wheat Pasta Salad Wheat Berries with Mixed Vegetables Kale Slaw with Peanut Dressing Farro and Mushroom Dressing Swiss Chard with Olives

Desserts

Orange-Walnut Olive Oil Cake with Sweet Yogurt Warm Stone-Fruit Salad Poached Tropical Fruit with Sorbet Roasted Papaya with Brown Sugar Sliced Oranges with Candied Hazelnuts Lemon Cream with Blackberries Four-Berry Salad Individual Sweet Potato and Apple Soufflés Berry Grunt Double Dark Chocolate and Ginger Biscotti Chocolate-Dipped Pears Vanilla-Bean Baked Apples Strawberries with Yogurt and Pistachios Berry Crush Oven-Dried Fruit with Chocolate and Toasted Almonds

The Basics

Pantry Primers Glossary of Terms Eating for Your Health Nutritional Index

Photo Credits Index

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