(as of Sep 21,2020 03:23:50 UTC – Details)
Harness the healing power of plant-based foods
Natural medicine isn’t just herbs and oils—what you eat every day has the power to support your health and well-being. Healing through Nutrition is your essential guide to 50 plant-based foods packed with vital nutrients like antioxidants and dietary fibers. With this nutrition reference at your fingertips, it’s easy to integrate more plants into your diet—and invite their healing properties into your life.
Discover some of the greatest benefits of plant-based nutrition and learn the basics about food and beverage remedies. With details for a wide variety of superfoods—vegetables, fruits, whole grains, nuts, herbs and spices, even coffee and tea—you’ll find resources for many common health problems.
In Healing through Nutrition, you’ll find:
- 50 healing sources—Get acquainted with each food’s restorative powers, the medical conditions it may benefit, and how you can use it in your everyday life.
- 94 nourishing recipes—Integrate each nutrition source into your life with one or two accompanying recipes, like Apple Cinnamon Ginger Oats, Chickpea-Stuffed Acorn Squash, Grapefruit Avocado Salad, and more.
- Food as medicine—Explore a short history of nutritional healing and get the rundown on adding medicinal foods to your diet for overall wellness.
Apply Mother Nature’s helping hand to many possible health issues with Healing through Nutrition.
From the Publisher
Sample Recipe: Carrot Parsnip Soup with Chives and Pumpkin Seeds
Serves 4 / Prep time: 20 minutes / Cook time: 30 minutes
Carrots and parsnips are high in nutrients and low in calories. They are rich sources of soluble and insoluble fiber, which help boost gut health and keep you feeling fuller longer. Topping this soup with pumpkin seeds increases satiating protein and healthy fat content!
1. Preheat the oven to 450°F. Line two baking sheets with parchment paper.
2. In a large bowl, toss together the carrots, parsnips, onion, garlic, and olive oil to coat the vegetables. Season well with salt and freshly ground black pepper. Transfer the vegetables to the prepared baking sheets and spread them into a single layer.
3. Roast for about 30 minutes, or until the vegetables are cooked through.
4. In a blender, working in batches, combine half the roasted vegetables with 2 cups of vegetable broth. Purée until smooth. Add water to thin, as needed. Repeat with the remaining vegetables and broth.
5. Mix the batches of blended soup, taste, and adjust the seasoning.
6. Serve each bowl topped with 2 tablespoons of pumpkin seeds and 1 tablespoon of chives.
1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 1/2-inch pieces
1 pound parsnips, peeled, halved lengthwise, and cut into 1/2-inch pieces
1 yellow onion, roughly chopped
3 garlic cloves, finely minced
1/4 cup extra-virgin olive oil
4 cups low-sodium vegetable broth, divided
1/2 cup pumpkin seeds
1/4 cup finely chopped fresh chives