Review: Eat Smart
Rating: 5 out of 5
Date: 03 5, 2013
This guide to tasty and nutritious eating is a handy resource. I like the list of fruits and vegetables and when they are in season. Bananas and oranges are favorites of mine and they are available year-round. I cook asparagus so that it is tender but still a little crisp, and it should taste freshest from February until June. I use cucumbers in green, leafy salads and they are at their peak from June until November. The author makes a good case for eating smart through the cultivation of a diet rich in whole foods. Whole foods are unprocessed and they have more fiber, antioxidants, and anti-inflammatory properties. These properties can prevent or slow disease and allow the body to feel more vital and full of energy. I can always use more energy. It is easy just to sink back into the couch and reach for the nearest convenience food or snack. But I feel and look better when I make healthier choices. I am going to make the casserole recipe that will add more cooked vegetables to this comfort food. The recipe gives you the basic idea and then lets you be creative. I am going to try the banana smoothie recipe with almond milk and agave nectar. The parfait recipe looks creamy and crunchy with nonfat yogurt, granola and fruit. I am going to use some tangy sesame oil for the beef with broccoli stir-fry. The whole-grain bread recipe isn't for the beginner but I think I can master it with some practice.