This cookbook is packed full of valuable information for raising your health IQ. Want to take your food prep and eating habits to the next level? Would you like to enjoy those comfort foods without having it sink your metabolism? This book is for you. It’s more than a cookbook, it’s a road map to wellness. Of course you will get amazing, nutrient-dense, fat-burning recipes, but you will also get incredible tips, a nutritional overview and a health education. So whether you are looking to turn your health around or simply be the best version of yourself, this book is for you.
Here are a few things you can expect to see inside:
- Over 100 nutrient-dense, fat-burning, delicious recipes (Yes, eating healthfully can taste really good!)
- An overview of all the bio markers that affect your aging process. These are lab tests that exceed what you get done at a typical physician’s visit. They provide you with a solid reference point on the health of your body and how you are aging. Warning: This book was originally designed specifically for our clients in the clinic. After reading it, you may want to sign up to have your labs done. Getting a road map to your body through bio marker testing can be a very telling and empowering step in your journey to better health. Getting to know the facts about you lets you focus your efforts toward health and vitality like never before!
- A Food Continuum Chart. A quick reference for making better food choices.
- Kick-start your nutritional journey with a 10-day PURE Plan, which is outlined in detail in the book.
- Transitional food choices on how to wean from your weak spots. Here are a few simple swaps:
Milk FOR unsweetened almond or soy milk
Soda FOR sparkling water
Boxed cereal FOR whole grain cereal
- Helpful cooking techniques that use the least amount of oil and prevent nutrient loss of your food during preparation.
- Weekly lunchbox menus, weekly home sample menus and holiday menus (holidays can be healthful, too!)
- Tips for eating out and staying healthy.
- Learn Your Eating Style: pleasure, efficiency, routine or social.
- Learn why we need supplements. Tips for better sleep and excerpts on hormonal imbalance for both men and women.
- Why to eat Organic. Yes, you should!
Like I said, this book is full of great recipes and so much more. It a road map to health and wellness. We believe the world needs a healthier you on the planet. We hope you enjoy this collaboration of experts bringing the latest and greatest to your doorstep.
Don’t worry, we know this stuff is so much easier read than done, so we’ll be here every step of the way with vlogs (that’s video blogs for you newbies), blogs, more recipes and lots of fun-filled support.
Can’t decide? Here are a few recipes to wet your appetite…
These are three of my all-time favorite sauces. Dip or drape your favorite raw or cooked veggies in these and you are sure to be in heaven. Bon appetite my wellness warriors. You’re going to love what we have in store!
Indian Green Masala Sauce
1 1/2 Tbsp. olive oil
2 cloves garlic, Smashed
1 Tbsp. garam masala Indian spice blend
1/2 cup parsley
1 cup spinach or arugula (or both!)
1/2 cup almonds, walnuts or cashews
1 cup water
1/4 cup beans, or hemp
1/2 cup beans, or hemp seeds
1/2 tsp ginger, (optional)
Put all ingredients in VITAMIX blender. Blend until smooth. Season with salt and serve with raw vegetables or roasted vegetables and cooked short grain brown rice.
Thai Coconut Peanut Sauce
1 Tbsp. coconut oil or olive oil
1 onion diced
2 cloves garlic, minced in press
1 Tbsp. numeric
1/3 cup peanut butter
2 tsp. red chili sauce, Sriracha or Thai chili paste
1 Tbsp. rice wine vinegar
I tsp. honey
1/2 tsp. salt
1/2 can coconut milk, or 1/4 cup coconut milk
Add onion, garlic in blender with peanut butter, chili sauce, honey, salt and coconut milk. Blend until smooth. Serve with spring rolls, salad or as a dip for veggies. (I like red peppers, celery, carrots and avocado.
Go ahead … you know you wanna!
Halibut with Romesco Sauce
This healthful Mediterranean nut-based sauce is great with roasted vegetables. Drizzle over roasted red potatoes or asparagus spears. Also delicious as a sandwich spread or served on top of roasted halibut, chicken, beef or your favorite veggie meat.
Oven Roasted Halibut with Romesco Sauce
Halibut contains selenium, an essential mineral found in seafood that plays an important role in protecting your cells against the effects of free radicals. The antioxidant action of selenium can even help prevent heart disease, an associated condition of prediabetes and diabetes. Serve this beautiful dish with roasted red potatoes or quinoa. If you’re a salmon lover, feel free to swap out the halibut with salmon.
Makes 4 servings. Total preparation time: 10 minutes
8 halibut fillets, 3- to 4-ounces each, with skin
1 pinch salt and ground pepper
2 tablespoons canola oil
8 cups spinach
2 garlic cloves, minced
1 lemon, juiced
1 tablespoon olive oil
1 cup Romesco Sauce (recipe in Sauces section)
1. Pat the halibut fillets dry with paper towel. Season the halibut with salt and pepper. Heat the canola oil over medium-high heat in a large oven-proof frying pan until lightly smoking.
2. Add fish skin side up, and shake pan so that fish are moving and not sticking to the surface. Reduce heat to med-low and cook for 7 minutes, or until fish is slightly raw on top. Turn fish over and cook for 2 minutes more. Remove from pan and let it rest.
3. In hot sauté pan, add olive oil, and garlic. Cook for a few seconds. Add spinach and toss until just wilting. Add lemon juice and a pinch of salt. Toss.
4. Serve halibut on bed of spinach and top with warm Romesco Sauce
1 slice GF whole grain bread
2 garlic cloves, peeled and chopped
1 tsp. Spanish paprika
1/2 cup raw almonds, hazelnuts or cashews
1 Tbsp. tomato paste
2 roasted red pepper from a jar
1/4 cup red wine vinegar or sherry
1/2 tsp. red pepper flakes
2 Tbsp. extra-virgin olive oil
3/4 cup water, as needed, to adjust consistency
Tear bread in pieces and place all ingredients with water into blender and puree until smooth. Add more water if it is too thick and pasty. Thicken with more nuts or bread if too thin. Season with salt. If gluten free is important, it can be made without the bread. It still tastes great. Season with salt (I like Celtic Sea Salt). Serve cold or warm over chicken, beef, fish or roasted vegetables. Keeps refrigerated in airtight containers for 7 days. Enjoy!
Cashew Stir fry
1/2 cup water
1 Tbsp. cornstarch
4 Tbsp. Braggs Amino Acids
1/2 tsp. honey
2 Tbsp. fresh ginger
1 tsp. red chili flakes
2 Tbsp. red chili flakes
2 Tbsp. toasted sesame oil
2 cloves minced garlic
1 cup raw cashews
1 onion diced
4 cups vegetable stir-fry blend (broccoli, snap peas, red peppers, carrots, green beans and sliced green onions)
1 cup cooked brown rice
In a small saucepan, mix cornstarch, water Braggs Amino Acids, honey, ginger, and red chili flakes. Cook on medium heat until thickened, about 4 minutes. Remove from heat. In a large wok, heat oil. Add garlic and raw cashews, stirring constantly until lightly golden. Add onions, and cook for 3 minutes. Add starchy vegetable blend with 1/4 cup water and cook until water is evaporated on medium high. Steam – saute’ until carrots and green beans are tender, about 7 to 8 minutes. Serve over a bed of heated and cooked brown rice. (Each serving of rice is 1/2 cup) Garnish with sliced green onions and more cashews if desired.
Lemon Pop – Julius Smoothie
1/4 cup light coconut milk (sugar free)
1 scoop vanilla protein powder (I like Shaklee Life Shake – non-gmo, cold processed plant based protein)
1/2 lemon sliced, rind included
1 tsp. stevia
1 Tbsp. chia and hemp seeds
1 scoop of ice
1 cup of water
Blend in Vitamix or your favorite super blender and enjoy!
Yours in Health and Bliss,
Alan Hopkins M.D., Han Ashley, Health Food Chef, Amy Beth Hopkins M.P.T.