Bodywork Las Vegas

It was not the book that I went to Border’s for last night, but I couldn’t resist. This is a HUGE book - 880 pages packed full of all the information you want to know. Most interesting to me are the best way to select and store the foods as well as the best way to prepare the foods without compromising the value of the nutrients. What tops off the coolness of this book? The sample recipes for each food and many of them take less than 10 minutes to prepare. Now that’s really up my alley since my goal this year is to reduce the amount of foods I microwave to cook simply for the quickness and convenience. These foods are more processed and don’t even taste that spectacular.

Today I was inspired to go to Trader Joe’s and buy lots of vegetables that I haven’t purchased in a long time - lots of foods that I enjoyed in the past, but haven’t been up for preparing recently. Tonight’s dinner was inspired by recipes in the book. I didn’t cook precisely according to the recommended instructions, but I did my best. Tonight’s dinner consisted of steamed Brussels Sprouts and Broiled Salmon.

Here are some tidbits of info you might not know about these foods:

• *Brussels Sprouts are rich in Vitamins C, A, E and K; and rich in phytonutrient antioxidants.
• *Slicing or chopping garlic and allowing it to sit for 5-10 minutes allows the health promoting allicin (the phytonutrient that adds to garlic’s health promoting benefits) to form.
• *Although salmon is generally a great source of omega 3 fatty acids, there is quite a difference between farm-raised and wild salmon. Wild salmon has 20% lower fat content, 20% higher protein content and 33% more omega-3 fatty acids than farm-raised salmon.

As I mentioned, it’s a big book, so we will likely see further blogs on it. If you’d like to take a look for yourself, look for “The World’s Healthiest Foods” by George Mateljan.

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