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Power Spicing: 60 Simple Recipes for Antioxidant-Fueled Meals and a Healthy Body: A Cookbook
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About Power Spicing: 60 Simple Recipes For
Product Description Dive into the wide world of spices and herbs with more than 60 simple, elegant recipes that will spice up your kitchen game and improve your long-term health. Power Spicing is your primer to demystifying the healing powers of spices and their ability to fight cancer, reduce inflammation, protect your organs, burn fat, and boost your metabolism, all while enjoying flavor-packed dishes throughout the day. From turmeric that gives your morning latte an antioxidant boost to cayenne that infuses that bar-snack popcorn with an anti-inflammatory kick, this book is filled with recipes that add disease-fighting power to your daily routine.Registered dietitian nutritionist Rachel Beller teaches you how to build a spice pantry while sharing the health benefits of each and explaining how to help them work synergistically—for example, anti-oxidant, cancer-fighting garlic is even more effective when combined with rosemary. Whether you’re in search of quick tricks such as stirring paprika and sumac into homemade hummus or looking to boost your weeknight repertoire with a Glowing Green Frittata or Anti-Inflammatory Chickpea Curry, Power Spicing boasts countless ways to mix and match spices in order to get the most out of every dish you create. About the Author Rachel Beller is a registered dietitian, specializing in breast cancer prevention, and the founder of the Beller Nutritional Institute. A two-time bestselling author and a spokesperson for the American Cancer Society, Rachel was the nutritionist for NBC's hit series The Biggest Loser and appears on Good Morning America, The Dr. Oz Show, CNN, and ABC World News Tonight. Excerpt. © Reprinted by permission. All rights reserved. IntroductionSpices have never been hotter—and I’m not talking about that burning sensation you get from crushed red pepper flakes. People everywhere are spicing up their dishes, drinks, and even desserts, not only to add flavor but to boost their nutritional values. Suddenly exotic spices like turmeric, which used to get little attention outside of Indian cuisine, are appearing in American breakfasts. And I say bring ’em on! As a Registered Dietitian Nutritionist, I can tell you that the most effective eating plans are those that taste great. Spices transform healthy dishes from bland to in demand—a simple bean salad can take on a rainbow of personalities depending on the spices used. But there’s so much more. Spices pack amazing medicinal properties. Our ancestors developed spicy remedies for all sorts of ailments. And today we’re still discovering new benefits. As I’ve learned through my years of research, spices add “daily power” to our lives by promoting health and decreasing the risk of illnesses such as heart disease and cancer. Spices and herbs are the easiest, tastiest, and most affordable way to boost your health every day. In 2013, an article from the American Institute for Cancer Research discussed how just a pinch of any spice could deliver antioxidant, anti-inflammatory, and cancer-fighting benefits. In just the past five years, more than 1,900 studies have been conducted on turmeric; 1,600 on cayenne; 1,400 on garlic; 800 on clove; 750 on cinnamon . . . and the list goes on! These studies reveal that the spices we take for granted are really super-concentrated sources of phytonutrients (a.k.a. natural plant compounds) with a wealth of health benefits. For instance, did you know that cloves have the highest antioxidant concentration of all foods? Here’s another one: While you know that broccoli is good for you, I bet you didn’t know that flavoring it with garlic powder can boost the meal’s anticancer properties, and sprinkling on some cumin and cayenne may help your body burn fat. Then there’s my favorite discovery, which I call “spice synergy.” When used together, certain spices boost each other’s powerful nutritional effects. For example, cacao (the basis of chocolate) helps your body absorb more of the ant
