Eating Well, Living Better
The Grassroots Gourmet Guide to Good Health and Great Food
Abstract
Everyone loves to eat. And everyone wants to be healthy. But how do we navigate between today’s extremes—between those offering us gastronomic gluttony and the siren song of convenient junk food and those preaching salvation only through deprivation and boring food choices? Dr. Michael Fenster draws upon his expertise and training as an interventional cardiologist and as a chef to forge a path through this wilderness to offer readers a middle path that endorses both fine dining and health eating. As a chef and foodie, and someone who has battled the bulge himself, he knows that if the food doesn’t taste great, no one will sustain any program for a lifetime.
Here, Dr. Mike introduces the idea of becoming a Grassroots Gourmet. Being a Grassroots Gourmet is all about using fresh, wholesome ingredients, from local sources when you can get them. It is about the judicious use of salt, sugars, and fat to create wonderfully appealing and tasty, restaurant-worthy dishes. You do not need to be a trained chef; a few simple techniques, described here, go along way. As a physician, chef, and martial arts expert, Fenster combines knowledge from all three fields to present a cooking and dining program that recognizes our desire to eat great food without gaining weight and without sacrificing our health along the way. Revealing the latest data on previously forbidden foods like red meat and foie gras, Dr. Mike describes why these can be delicious AND healthy choices. He guides the reader step by step through a philosophy of eating and living that is sustainable and enjoyable once the commitment is made, and offers original, kitchen-tested recipes, and information about various food choices.
Recipes include:
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Oven Roasted Mushroom Stuffed Quail with Blueberry Chimichuri
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Chicken Yakitori
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Saffron Risotto with Mushrooms, Peas, and Pearl Onions
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French Omelet with Truffle Butter and Brie
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Butternut Squash Ravioli with Sage Brown Butter
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Porcini Mushroom and Artichoke Heart Ragu
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Grilled Pork Loin Margarita
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Blood Orange Curry Sauce
- i–xii Preface i–xii
- 1–6 chapter one 1–6
- 7–14 chapter two 7–14
- 15–22 chapter three 15–22
- 23–28 chapter four 23–28
- 29–36 chapter five 29–36
- 37–46 chapter six 37–46
- 47–50 chapter seven 47–50
- 51–66 chapter eight 51–66
- 67–90 chapter nine 67–90
- 91–102 chapter ten 91–102
- 103–106 chapter eleven 103–106
- 107–114 chapter twelve 107–114
- 115–120 chapter thirteen 115–120
- 121–134 chapter fourteen 121–134
- 135–140 chapter fifteen 135–140
- 141–158 chapter sixteen 141–158
- 159–198 chapter seventeen 159–198
- 199–250 chapter eighteen 199–250
- 251–288 chapter nineteen 251–288
- 289–290 epilogue 289–290
- 291–296 notes 291–296
- 297–306 references 297–306
- 307–312 additional resources 307–312
- 313–316 index of recipes 313–316
- 317–318 index of healthy bytes 317–318
- 319–320 about the author 319–320