If you saw my Facebook post a few days ago, you’ll know I was invited to @MelissasProduce for another one of the glorious cookbook events. I was especially excited about this one because it’s all about healthier eating The book is titled ‘The Power Five; Essential Foods for Optimum Health.” In it, Dr Crupain keeps that theme of five, having 5 strategies for getting the most out of this book, 5 labels to decode, and more. (I don’t want to give ALL his secrets away…you’ll have to buy the book!)
Quoting from Dr. Crupain’s recent press release ,” In many ways, this exciting cookbook is the culmination of a life dedicated to medicine and cooking—in medical school, he staged at David Bouley’s Austrian restaurant, The Danube; with pastry chef Walter Luque from Palma; and spent transformative time cooking with Silvestro Silvestori at The Awaiting Table Cookery School in Puglia, Italy. As a result, Dr. Crupain presents a book grounded in food expertise and medical knowledge. In The Power Five, he puts the five essential foods for living longer—fruits and vegetables, beans, whole grains, seafood, and nuts and seeds—to work in 75 recipes that maximize taste, texture, and flavor, championing the idea that eating and living healthier no longer feels like work.”
And these recipes DON’T feel like work, at all. We were served a sampling of the delicious dishes he includes in the book:
Mushroom Toast (pg 145) this yummy dish is easy and uses tahini for creaminess:
Spicy Cucumber Salad (pg 198) I loved this one and I’ll share my adventure in making it in my next blog. It has salsa macha (also called dry salsa) and nuts and seeds for loads of flavor.
Pink Fennel Salad (page 57) Full disclosure, I do not like ANYTHING that remotely tastes like licorice…so I didn’t try this one. That being said, this recipe is great for your blood pressure and water retention because of the beets and fennel.
Beans and Greens ((page 110) Recipe below
Beans Cooked like Fish (pg 113)
Roasted Harissa Carrots with Carrot-Top Pesto and Avocado (pg 84) another one of my favorites
Artichoke and Crab Pasta (pg 184)
The good doctor stipulated that timing is important with cooking vegetables-after all, who REALLY likes mushy peas, or ANY mushed vegetables?! Mouthfeel is key and I agree wholeheartedly!
Let’s face it, kids, we don’t eat enough vegetables. We conjure up those memories of childhood where our Mom’s (for the most part, with the occasional Dad cooking up some) veggies were often overcooked and devoid of flavor. Get over it and start cooking! These wonderful dishes will change your mind, instantly. Here’s one to get you started:
When finished, it had enough creaminess and sauci-ness that I used it as a sauce for my organic chicken ravioli! I didn’t even need any parmesan cheese, as the ravioli had a touch of mozzarella. I do a little dairy, but not much and this was the perfect combo. The photo isn’t very pretty and that’s because I was so busy eating, I forgot to take one at the beginning! Silly me. That’s how good it was….
@drcrupain; #ThePowerFiveCookbook; @melissasproduce