By Michael F. Roizen, John La Puma
ISBN-10: 0060009365
ISBN-13: 9780060009366
The number one New York Times bestselling writer of RealAge® and coauthor of You: The Owner's Manual exhibits you ways to cook dinner your technique to a more youthful you.
In his RealAge® books, Dr. Michael F. Roizen proved that incorporating easy adjustments in your way of life can take years off your organic age and go away you feeling and looking more youthful. In Cooking the RealAge® Way, he and nutritionist chef Dr. John los angeles Puma express you the way you could create RealAge-smart and energy-rich nutrition which are as scrumptious as they're healthy.
Cooking the RealAge® Way comprises greater than eighty savory recipes, from asparagus frittata with smoked salmon to a chocolate strawberry sundae, in addition to methods and strategies that can assist you hold your RealAge way of life, from stocking your pantry to tips about consuming out and getting ready time-friendly food. It's the last word advisor to consuming and feeling younger—without sacrificing nice flavor.
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Additional resources for Cooking the RealAge Way: Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes
Sample text
Simmer, stirring occasionally, for 25–30 minutes, until the liquid is reduced to a thick brown sauce and the ribs are glazed. If necessary, remove the ribs and reduce the sauce further by boiling fast. Serve the ribs on a warmed plate, coated with the sauce. STARTERS AND LIGHT BITES 41 Mussels with saffron-cream sauce FROM THE SHORES OF BRITTANY comes this PREPARE THE MUSSELS interesting dish. The mussel juices add rich flavor to the cooking liquid. Make sure you steam the mussels briefly, just until the shells pop open, so they remain juicy and sumptuous.
Pour the sauce into the wok and stir thoroughly to mix. Simmer, stirring occasionally, for 25–30 minutes, until the liquid is reduced to a thick brown sauce and the ribs are glazed. If necessary, remove the ribs and reduce the sauce further by boiling fast. Serve the ribs on a warmed plate, coated with the sauce. STARTERS AND LIGHT BITES 41 Mussels with saffron-cream sauce FROM THE SHORES OF BRITTANY comes this PREPARE THE MUSSELS interesting dish. The mussel juices add rich flavor to the cooking liquid.
Drain the mushrooms, rice papers and filling. Serve with reserving 1⁄2 cup liquid. Cut off the mushroom stalks and slice the caps. small bowls of dipping sauce, Thinly slice 1 onion. and sprinkled with the reserved herbs. 2 Heat a wok over medium-high heat and drizzle in 1 tbsp oil. When hot, add the onion and cook, stirring, for 2 minutes, until softened. Add the mushrooms and reserved liquid. Cover and cook for 4 minutes, until the mushrooms are tender. Uncover and cook until the liquid is evaporated.
Cooking the RealAge Way: Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes by Michael F. Roizen, John La Puma
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