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Köp båda 2 för 448 krWhat does being younger mean to you? Perhaps it's lifelong good health, free of the illnesses often associated with aging—such as heart disease, diabetes, osteoporosis, and cancer. It could be an agile mind, sharp vision, or smooth, wrinkle-...
Cheryl Forberg's work as the nutritionist for the NBC show The Biggest Loser is viewed by millions. A James Beard Award-winning chef and New York Times bestselling author, Cheryl is the go-to source for healthy cooking, from soup to nuts - literally. She delivers expertise in all she does - whether as an inventive chef or a trusted nutrition advisor.
Introduction 1 Part I: From the Ancient Andes to the Modern Kitchen: Quinoa Basics 7 Chapter 1: Keen on Quinoa: An Introduction to Your New Favorite Food 9 Chapter 2: Funny Name, Serious Super Food: Nutrition Facts about Quinoa 19 Chapter 3: Quinoa's Versatile Place at Your Table 37 Chapter 4: Getting the Quinoa Kitchen in Gear 51 Chapter 5: Quinoa Cooking 101 65 Part II: Let's Get It Started! Appetizers, Soups, and Salads 75 Chapter 6: Appetizing Quinoa Appetizers 77 Chapter 7: Seriously Good - and Good for You - Salads 93 Chapter 8: Souped Up Soups 115 Part III: Mouthwatering Main Courses 131 Chapter 9: Starting Your Day Off Right: Breakfast Dishes 133 Chapter 10: Breathtaking Brunches and Lunches 149 Chapter 11: Seafood Recipes to Make Your Mouth Water 163 Chapter 12: Delectable Poultry-Quinoa Combos 179 Chapter 13: Heartier and Healthier Meaty Masterpieces 197 Chapter 14: Recipes Vegans, Vegetarians, and Everyone Else Will Love 211 Chapter 15: Kid-Friendly Favorites 239 Part IV: Snacks, Desserts, and More 255 Chapter 16: Simple and Sensational Snacks 257 Chapter 17: Desserts and Savory Baked Goods 271 Chapter 18: Drinking Your Quinoa 285 Part V: The Part of TEns 293 Chapter 19: Use Quinoa, Not That: Ten Quick Quinoa Swaps 295 Chapter 20: Ten Reasons Quinoa Is a Nutrition Superstar 301 Chapter 21: Ten Things You Probably Didn't Know about Quinoa 305 Appendix A: Shopping Sources for Gluten-Free Quinoa Cooking 309 Appendix B: Metric Conversion Guide 319 Index 323