The Longevity Kitchen

If you are interested in a healthy diet to help optimize your wellness and promote longevity, you are going to want to run out and pick up a copy of The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods by Rebecca Katz.

The book features everything you would expect to find in a cookbook: delicious, well-written, and easy to follow recipes grouped in intuitive sections (“Life-Enhancing Soups and Broths,” “Vital Vegetables,” “Protein-Building Foods,” etc.), beautiful, full-page color photographs of scrumptious dishes, nutritional information for each recipe, notes and tips to help ensure your success, and an extensive resource directory to help those of us in less urban areas acquire some ingredients and supplies that may not be available in our area.

What is unique to Kates Longevity Kitchen is the first three chapters of the book. There Katz walks readers through a fascinating tour of the body’s various systems such as bones & muscles; the immune system; the gut, liver, and kidneys; the respiratory system; etc. She explains how each system is designed to work and the fuel needed to help it do so. In chapter two, Katz discusses how the foods we eat can play either a harmful or healing role in our bodies. She provides readers with an extensive list of nutritious, healing foods, detailing the benefits of each. I found this both fascinating and enlightening! Finally, Katz offers readers some words of wisdom in making the most of the book. I found her list of questions regarding discovering your culinary GPS thought-provoking and a bit unnerving in places which highlighted some of my poor habits!

The Longevity Kitchen will be making a permanent home on my counter as it becomes my go-to standard in cooking for my family in the days ahead. I’d like to thank Blogging For Books for the review copy I received in exchange for this review.

From the Publisher . . .

A collection of 125 delicious whole-foods recipes showcasing 16 antioxidant-rich power foods, developed by wellness authority Rebecca Katz to combat and prevent chronic diseases such as diabetes, heart disease, high blood pressure, inflammation, arthritis, and other conditions that plague American adults, enabling readers to live longer, healthier lives.


In this collection of more than 100 recipes that combine smart nutrition and superb flavor, culinary nutrition pioneer Rebecca Katz highlights the top sixteen foods proven to fight the most common chronic conditions. Katz draws on the latest scientific research to explain how super foods such as asparagus, basil, coffee, dark chocolate, kale, olive oil, sweet potatoes, and wild salmon can build immunity, lower cholesterol, enhance memory, strengthen the heart, and reduce your chances of developing diabetes and other diseases.

This practical, flavor-packed guide presents the most effective—and delicious—ways to use food to improve the performance of every system in the body. Katz explains the health advantages of each main ingredient, and includes menu plans to address specific symptoms and detailed nutritional information for each recipe.

Easy-to-find ingredients are incorporated into a powerful arsenal of tantalizing recipes, including:
• Roasted Asparagus Salad with Arugula and Hazelnuts
• Costa Rican Black Bean Soup with Sweet Potato
• Black Cod with Miso-Ginger Glaze
• Herby Turkey Sliders
• Thyme Onion Muffins
• Yogurt Berry Brûlée with Almond Brittle

Based on the most up-to-date nutritional research, The Longevity Kitchen helps you feed your family well and live a long and vibrant life.

About the Author . . .

As the senior chef-in-residence and nutritional educator at one of the country’s leading cancer wellness centers, REBECCA KATZ, MS, is the culinary link bringing together physicians and patients with a common goal: eating well to maximize cancer treatments, minimize side effects, and improve outcomes. She is the founder of the Inner Cook, a Bay Area culinary practice that specializes in meeting the specific nutritional and appetite needs of cancer patients, and a senior chef at Commonweal Cancer Help Program in Marin County, California. Katz has been a guest chef and lecturer at top academic medical centers throughout the country, including the annual Food As Medicine conference.

Healthier Eating Is Possible With Everyday Detox

"Dear Food,
It's not you. It's me.
I've just discovered I've had a dysfunctional relationship with you all my life."

So begins my imaginary letter to one of my life's great loves after reading Megan Gilmore's new book, Everyday Detox: 100 Recipes to Remove Toxins, Promote Gut Health, and Lose Weight Naturally.

I found the introduction and premise behind the book to be both fascinating and insightful. I had never considered that there might be a different experience other than feeling gassy & bloated after eating. Also, I have a very difficult time sticking to any plan that asks me to give up my nearly 50-year desire for something sweet. Gilmore states at the outset that her plan does NOT make you give up those sweet indulgences, nor the pasta or potatoes, nor any other food that you might enjoy. She simply asks that we begin to rethink the need to consume ALL the things we love at every meal. (What? I can still have some chocolate now and again? A muffin? Mac-n-cheese? That's HUGE!)

Gilmore suggests that so many of our digestive and weight issues stem from the fact that we are eating the wrong foods together. She presents some "new rules" for putting meals together which ultimately bring more good news: these meals are simplified, quick and easy, and made from better ingredients (which lend more nutrition, taste, and ultimately satisfaction to the experience). She suggests that we eat meals focused on one food type (think animal protein, nuts & seeds, starches, etc.) with a host of supporting "neutral" cast members (typically, non-starchy vegetables) on the side.

After laying out the method and philosophy, Gilmore then presents a host of recipes from smoothies to packable lunches, satisfying dinners and even sweet treats. She lists out how to stock your pantry and kitchen to make her plan a lifestyle and not a passing fad. She advises that even if you don't want to follow the well laid out plan for a full week of detoxing, taking her advice on what foods to avoid eating at the same time and eating more whole foods (versus processed foods), you are sure to feel better (no more bloat! less gas! higher energy!) and possibly lose some weight at the same time.

I for one am very stoked to dive in and put these ideas into practice. I would love to come away from the table feeling satisfied and full of energy rather than ready to curl up on the couch and nurse the pain under my ribcage. I can't wait to try some of these recipes. (The chia cereal/pudding is at the top of my list!) I'd like to thank Blogging For Books for the review copy I received in exchange for this review!

From the Publisher . . .

A healthy guide to detoxing naturally, all year round–no dieting, juice fasting, or calorie counting required–to lose weight, improve digestion, sleep better, and feel great, featuring 100 properly combined recipes for every meal of the day.

Most diets and cleanses have all-or-nothing rules that encourage unhealthy cycles of intense restriction followed by inevitable bingeing. In this healthy guide to detoxing naturally, nutritionist and blogger Megan Gilmore shares 100 delicious, properly combined recipes that will leave you feeling satisfied and well nourished while promoting weight loss and improving digestion and sleep.

Because the recipes were developed with digestion mechanics in mind, detoxers won’t feel bloated or uncomfortable after eating. And crowd-pleasing recipes for every meal of the day—such as Banana Coconut Muffins, Chocolate Chia Shake, Broccoli Cheese Soup, Mediterranean Chopped Salad, Skillet Fish Tacos, Cauliflower Flatbread Pizza, and Peppermint Fudge Bars—are packed with all-natural, whole-foods ingredients designed to stave off feelings of deprivation. With helpful information on how to stock your detox-friendly kitchen plus a handy food-combining cheat sheet that demystifies this cutting-edge health principle, Everyday Detox makes it easy to start eating this way today.

About the Author . . .

MEGAN GILMORE is the creator and recipe developer behind Detoxinista.com, a website that makes healthy living easier and more accessible. Though she wasn’t raised as a healthy eater, Megan credits her former junk food habits—and a penchant for baking—in helping her re-create healthy favorites using whole-foods ingredients, without sacrificing taste or texture. Megan is a certified nutritionist consultant and health coach, and her recipes have been featured in The Guardian as well as Shape and Clean Eating magazines. She lives in Los Angeles, California, with her husband and son.

Feed Your Brain!

Unless we have obvious dietary-related health concerns (i.e. diabetes, high cholesterol, high blood pressure), we may not stop to consider that what goes into our mouths affects ALL the systems in our body, including our brains. That’s why I was excited to have the opportunity to review Rebecca Katz and Mat Edelson’s collaborative effort, The Healthy Mind Cookbook: Big Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity.

The book includes an introduction, three chapters on the science behind the project and the ingredients’ connection to brain function/health followed by seven chapters devoted to recipes in categories from soup to desserts. In the opening chapter, Katz and Edelson write, “Food and mood, food and memory, food and learning–all are being investigated, and there’s a growing body of evidence suggesting that what we eat either primarily affects our brain or has secondary effects (for example, whatever you eat that’s heart healthy also may lower the risk of stroke, which is definitely a brain condition.)”

Chapter two begins, “The culinary pharmacy, open 24/7, is the place where you can dive in headfirst to the latest science behind nearly every ingredient in the book. The information here has been drawn from hundreds of peer-reviewed studies conducted with humans, animals, and in the lab, looking at the connections between foods and the brain.” I loved this chapter because the authors list out each of the healthful ingredients used in the cookbook along with the way that ingredient affects the brain. I had no idea that even herbs and spices would impact mood and functioning of your brain!

The recipe chapters are divided as follows: soups; vegetables; meat and seafood; anytime foods; dollops; tonics and elixirs; and sweet bites. Accompanying each chapter’s introduction, and scattered throughout the pages just like a well-seasoned dish, are beautifully photographed foods and dishes. The recipes themselves are well laid out. Although I have many years of kitchen experience under my belt (and I watch a lot of food-related programming), I believe that even a novice could follow these recipes for a successful outcome in their own kitchen. While the recipes contain the usual list of ingredients, preparation steps and detailed per serving nutritional information, the addition which I really appreciated is the storage tip at the end of many of the recipes. (I have, on occasion tossed left-overs because I was unsure if they would store or reheat well. No more waste with these recipes!)

I’ve only had the cookbook for a few days, but I can tell you that the Toasty Spiced Pumpkin Seeds and the Coconut Curry Cashews have already been a hit at my house. Both are quick and easy and make healthy snacks which are easy to bag up into serving sized snack bags for taking to work (or school). My daughter and I have a date to make the Meyer Lemon and Caper Hummus in the week ahead. I am finding it difficult to draw up my shopping list because so many of the recipes are calling out to be made!

Even if improving your health or the health of your family is not your top priority, or you are already doing a bang-up job of cooking healthy foods, you will want to get a copy of The Healthy Mind Cookbook. This book promises to be my first go-to cookbook when preparing meals for my family!

Thank you to bloggingforbooks.org for providing me with the review copy in exchange for this review.

From the Publisher . . .

A collection of more than 120 recipes formulated to optimize brain health, boost memory, improve mood, sharpen the central nervous system, and more.

Feed your mind.

Depression, ADHD, memory loss, agitation: These may seem like inevitable byproducts of modern lives spent multitasking, not getting enough sleep, and operating on digital overload. But while much of the brain’s work still remains a mystery, a growing body of scientific evidence suggests that the food you eat directly affects how well your brain functions. Brain health also plays a significant role in staving off diabetes, heart disease, and Alzheimer’s disease.

In The Healthy Mind Cookbook, Rebecca Katz has harnessed the latest research on the brain to identify the foods that can improve the brain’s ability to control cognition, emotion, and physical function—all of which dictate memory and mood. She then translates the very best of brain science into the kitchen, using delicious nutrient-dense foods as a tool for promoting a healthy mind from childhood through the golden years.

With a culinary pharmacy listing the benefits of key ingredients, complete nutritional details for each dish, and flavor-packed recipes for every meal of the day, including Avocado and Citrus Salad, Sweet Potato Hash, Turkish Lamb Sliders, and Chocolate Cherry Walnut Truffles, The Healthy Mind Cookbook will help lift the fog of everyday life so you can reach your full physical and mental potential.

About the Author . . .

As the senior chef-in-residence and nutritional educator at one of the country's leading cancer wellness centers, REBECCA KATZ, MS, is the culinary link bringing together physicians and patients with a common goal: eating well to maximize cancer treatments, minimize side effects, and improve outcomes. She is the founder of the Inner Cook, a Bay Area culinary practice that specializes in meeting the specific nutritional and appetite needs of cancer patients, and a senior chef at Commonweal Cancer Help Program in Marin County, California. Katz has been a guest chef and lecturer at top academic medical centers throughout the country, including the annual Food As Medicine conference.

Savoring Soul Food Love

Embracing their cultural heritage, both the good and the bad, Alice Randall and Caroline Randall Williams share the stories of the women who shaped their family's past and their hope to build a healthier future upon that foundation in their book Soul Food Love. It's a compelling story which leads to even greater appreciation for the recipes included in the text.

I come from a long line of Upper Midwestern women who's family heritage includes a solid girth and hearty work ethic--farm wives, blue-collar workers, and homemakers who needed to find a way to stretch the family food budget to feed many mouths. That meant lots of potatoes, pasta and bread. (My grandmother's favorite family gathering meal was chicken and noodles served over mashed potatoes with a side of homemade dinner rolls and jelly. There may or may not have been peas or beans on the side. Meals always concluded with your choice of pie or cake.) This model for eating has left us in the "stocky" category and candidates for stroke and heart disease.

I loved that Soul Food Love includes so many wonderful recipes for getting vegetables on to the table! I find great inspiration in Williams' story of eating the same vegetable (sweet potato) different ways simply depending on the herbs or spices used. Brilliant! You will also find that many of the traditionally fried foods have been redone to include baking and roasting. Even the desserts center on getting fruits to the table and eliminating (or at least significantly cutting) amounts of processed sugar.

The fact that their family could go from large hams to a side of salmon for family celebrations gives me hope that it is possible to change my own food future and steer my family's health in a new direction.

If you grew up with soul food, or have enjoyed the wonderful Southern food traditions in your travels, you will find the requisite flavors present in Soul Food Love. There are recipes for greens, sweet potato pie, peanut chicken stew, shrimp salad and a host of other favorites, although the recipes have been updated and made more healthful.

The book also includes many dishes which were new to me, but contain exciting, mouth-water flavor profiles: carrot ginger soup, broccoli with peanuts and raisins, sweet potato skewers, warm onion and rosemary salad, and "new school" fruit salad which incorporates watermelon, cherry tomatoes, avocado, and feta cheese. Are you salivating yet?

There are many recipes in this book which I will be trying out on my family. I would add that Williams makes no bones over the fact that these dishes can be made quickly and simply with ingredients available at Walmart -- no high-end, specialty shops required. What's not to love about that? Don't forget--these recipes are healthier alternatives to her family's past repertoire of recipes. I love that! While I am enjoying eating my way through this new tradition thanks to Randall and Williams, I will be thinking of ways to remake my own family's recipes.

I'd like to thank Blogging For Books for the review copy of Soul Food Love.

From the Publisher . . .

A mother-daughter duo reclaims and redefines soul food by mining the traditions of four generations of black women and creating 80 healthy recipes to help everyone live longer and stronger.

In May 2012, bestselling author Alice Randall penned an op-ed in the New York Times titled “Black Women and Fat,” chronicling her quest to be “the last fat black woman” in her family. She turned to her daughter, Caroline Randall Williams, for help. Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful—yet still indulgent—dishes, such as Peanut Chicken Stew, Red Bean and Brown Rice Creole Salad, Fiery Green Beans, and Sinless Sweet Potato Pie. Soul Food Love relates the authors’ fascinating family history (which mirrors that of much of black America in the twentieth century), explores the often fraught relationship African-American women have had with food, and forges a powerful new way forward that honors their cultural and culinary heritage. This is what the strong black kitchen looks like in the twenty-first century.

About the Author . . .

Alice Randall is the author of The Wind Done Gone, Pushkin and the Queen of Spades, Rebel Yell, and Ada's Rules. Born in Detroit she grew up in Washington, D.C.. As a Harvard undergraduate majoring in English she studied with Julia Child as well as Harry Levin, Alan Heimert, and Nathan Huggins. After graduation Randall headed south to Music City where she founded Midsummer Music with the idea she would create a new way to fund novel writing and a community of powerful storytellers. On her way to The Wind Done Gone she became the first black woman in history to write a number one country song; wrote a video of the year; worked on multiple Johnny Cash videos and wrote and produced the pilot for a primetime drama about ex-wives of country stars that aired on CBS. She has written with or published some of the greatest songwriters of the era including Steve Earle, Matraca Berg, Bobby Braddock, and Mark Sanders. Four novels later, the award winning songwriter with over twenty recorded songs to her credit and frequent contributor to Elle magazine, is Writer-in-Residence at Vanderbilt University. She teaches courses on Country Lyric in American Culture, Creative Writing, and Soul Food as text and in text. Randall lives near the University with her husband, a ninth generation Nashvillian who practices green law. Her daughter graduated from Harvard and is now teaching and writing in the Mississippi Delta. After twenty-four years hard at it Randall has come to the conclusion motherhood is the most creative calling of all and health disparity is the dominant civil rights issue of the first quarter of the 21st century.

Caroline Randall Williams--the third-generation poet and author (her great-grandfather is Arna Bontemps, and her mother is The Wind Done Gone author Alice Randall)--is following in her family’s footsteps with her writings (including kids’ book The Diary of B.B. Bright, Possible Princess) that promote African-American culture. Caroline, who is currently pursuing her MFA at the University of Mississippi, published Soul Food Love, a cookbook and African-American culinary anthology co-written with her mother. The book redefines traditional soul food cooking with a healthful spin.