Book Review

The Top 100 Health Tips (2007) Wright, J.
Part of a series (look up the Top 100 Diet Secrets), this is a list of foods that are beneficial, and divides them into sections such as brain boosters, mood lifters, weight shifters and so on. This is not so much a diet book as a health book which you can tailor to your needs. Some recipes are enclosed from the book (the book has few recipes total.

Cottage Cheese on Rye This is a classic cheese toast with a few switches.
8 slices rye bread
1/2 cup cottage cheese
1 tsp finely chopped lemongrass (or other spice)
4 tomatoes, roughly chopped
4 gherkins, sliced

Toast the bread. Mix the cottage bread and the lemongrass. Pile on the toast and top with tomatoes and gherkins. Serve immediately. (no caloric info given)

Happy Salad A variation on potato salad.

1/2 lb salad potatoes, scrubbed and halved.
1/2 lb baby spinach leaves
4 small bell peppers, seeded and chopped
salad dressing to taste
3/4 cup brazil nuts, choppe
1 tbsp sunflower seeds

Boil the potatoes 10 min or until tender. Put in a bowl and add the spinach and peppers. Mix the nuts and seeds together. Pour the dressing over and top with nuts and seeds. Serve (no caloric information given).

Baba Gannoush

2 lg. eggplants
6 cloves garlic, crushed
4 tbsp tahini (usually in the asian aisle)
4 tbsp lemon juice
1tbsp olive oil
bunch parsley

Heat the oven to 375 degrees. Bake the eggplants on a baking sheet 30 min and slice in half. Scoop out the insides and chop. Place this in a colander to drain at least 10 min. Mash the eggplant (chopped) with the garlic, tahini and lemon juice to make a smooth paste in the bowl. Pour olive oil over it and sprinkle with parsley. Serve with bread and raw vegetables as a dip. (no caloric information given)

Roast Butternut Squash with Cheese and Walnuts

4 tbsp olive oil
2 cloves garlic, crushed
2 butternut squash, halved and seeded
1 1/2 cup cubed cheese
1 cup walnut halves

Heat the oven to 375 degrees. Place th oil and garlic in the hollowed center of each squash. Roast for an hour until tender. Scoop out the flesh leaving the skin intact. Mix the flesh with the cheese and walnuts. Place back in the squash shells and cook for a few minutes until the cheese is soft. Serve immediately. (no caloric information given)