About the Book:
FOODTRIENTS: Age-Defying Recipes for a Sustainable Life is a new cookbook (and website) dedicated to bringing the science of aging out of the lab and into your kitchen.
This is an interesting way to look at the food we eat. The author categorizes wholesome foods into FoodTrient categories – there are five of them; Anti inflammatory, Antioxidant, Disease Preventing, Immunity Booster and Mind and Beauty. As you read through the recipes each one has the code for each FoodTrient at the top, right so you immediately know which ones are covered by each recipe. If you are looking to boost a certain area you can cook to improve that FoodTrient.
The book is broken down into sections just like any cookbook; Starters, Salads, Main Courses, Extras, Desserts and Drinks. The recipes are well written and don’t contain any ingredients that I found overly unusual – I have a well stocked pantry and an adventuresome spirit when it comes to cooking. I respect that not every kitchen will have edemame, prunes, quinoa and buckwheat. But these are easy to find ingredients in most supermarkets so they shouldn’t deter a cook from experimenting.
I tried the Apple Barley Salad (page 37) it was easy, tasty and healthy. What more can one ask from a recipe? The FoodTrients provided by this recipe are: carotenioids, fiber, quercetin, resveratrol, selenium and sulfur compounds. The Honey – Lime Dressing (I only had lemons on hand so I improvised) increases the antioxidant, anti-inflammatory and immunity boosting components of the recipe.
You will need:
1 cup of cooked barley (since this was going to be our entire dinner and I wanted leftovers for the next day’s lunch I doubled the recipe)
1/2 cup corn kernels (I used my frozen corn from the garden)
2 2/3 cup chopped apples, peels on (I had non-organic so I did peel them)
2 TBS scallions (I don’t do scallions)
1/2 cup shredded carrot (I used frozen from the garden last year)
1/2 cup raisins
Sea salt and pepper to taste
1 recipe Honey Lime dressing
Rinse the barley in cold water to separate the grains.
I diverged from the recipe a bit in that I had to thaw my corn and carrots. I did so with some boiling water, then I dropped them in an ice bath, strained it and put the corn and carrots in a bowl.
Then I added the apples and the raisins.
And finally the barley. I love barley!
I mixed it all up and let it sit while I made the dressing.
Honey Lime Dressing (page 98)
1 1/2 TBS lime juice ( I didn’t have a lime so I used lemon juice – Limes are 80 cents here. That is just obscene!)
1 1/2 TBS honey
1 TBS Extra Virgin Olive Oil
1 minced garlic clove
1/2 tsp chili powder
sea salt to taste
Mix it all up. Mix it good.
This was some tasty dressing. Had a nice little bite and I can see where it would be good as a marinade for chicken or pork.
I added it to the barley salad and served it up. Since it was dinner I did add some cut up cooked chicken to the mix.
It was delicious. Very filling with a bright taste from the apple and the dressing. We both decided that this was a definite keeper of a recipe. There are quite a few in the book that I am looking forward to trying.
You can purchase FoodTrients at Amazon.com
You can see the rest of the Tour Schedule HERE
Disclosure: I received a copy of FoodTrients from TLC Book Tours. Any opinions expressed are my honest opinions and were not impacted by my receipt of the free book. I received no monetary compensation for this post.