Book Review: Real Food Has Curves

Book Review: Real Food Has Curves

Real Food Has Curves

Okay, ignoring the stupid title, I really liked this book and give it five stars. I renewed it three times from the library – wangling one more than allowable as I was loath to give it up.

It is about how and why to get processed foods out of your life and actually enjoy what you eat instead of feeling like you are giving up anything that you actually want.

I tabbed 45 recipes in here, so maybe I should buy the book? I’ve already tried several which were all delicious:

  • Thyme and Garlic-Roasted Shrimp
  • Salmon Roasted with Salsa
  • Tabbouleh with Shrimp, Feta, Dill and Parsley
  • Broccoli and Sliced Onion Stir-fry in Walnut Oil
  • Zucchini Cakes
  • Honey Banana Bread
  • Fettuccine with Mushrooms

I learned:

  • the advantages of nut oils and to them in the refrigerator
  • that I want to visit a Penzey’s spice outlet (www.penzeys.com)
  • in 1934 we devoted 2.5 hrs/day to cooking at home. Today, due to packaged foods we spend only 8 min/day! “Only 58% of our meals include at least one raw ingredient. Milk on cereal counts. Which means that 42% of foods cooked at home did not include even one raw ingredient.”
  • not to make a meal an open ended project. The most common ending for it is a cup of tea. “Giving a meal an ending point also stops mindless eating afterward.” (Lately we’ve been ending our meals with a short game or two of Bananagrams – click here – it gives closure and a non food related transition…)
  • to substitute honey for sugar in baking: Use 7/8 cup honey (3/4 cup plus 2 tablespoons) for every cup of sugar, reduce the liquid in the recipe by 3 tablespoons, and drop the oven temperature by 25 degrees.
  • to substitute maple syrup for sugar in baking: Use 3/4 cup maple syrup for every cup of sugar, but decrease the total amount of liquid in the recipe by 3 tablespoons for each cup of syrup used.

Quotes:

“Real satisfaction comes from enjoying the world’s bounty in reasonable portions.”

“Look at the ingredient list on a package; check out the number of grams of sugar per serving. Now divide that number by four. That’s the number of teaspoons you’re getting in each serving.”

“detox from the excessive salt-fat-sugar shellac”

“Food must not anesthetize. It has to stimulate.”

“I will promise to do my best to try one new fruit, vegetable, meat, fish, food preparation, or recipe every week.”

“Being conscious is the way to greater pleasure in every avenue of life.”

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I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.

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