Real Food Heals: Eat to Feel Younger and Stronger Every Day: A Cookbook - Hardcover

Mullen, Seamus; Ko, Genevieve

Hardcover

ISBN 10: 0735213852 ISBN 13: 9780735213852

Publisher: Avery, 2017

Synopsis

Healthy cooking reinvented by top chef Seamus Mullen, with over 125 Paleo-inspired recipes designed to revitalize your health every day.
 
In the high-end food world, “healthy cooking” has long been taboo. But as one of the only high-profile chefs today guided by the understanding that the food we eat has a deep impact on our health, Seamus Mullen has rewritten the old rule that healthy can’t be delicious. Seamus’s powerful transformation came out of his own health crisis—after a near-death experience brought on by autoimmune disease he’d struggled with for years, he radically changed the way he cooked, both at his restaurants and at home.  As a result, the biomarkers of disease disappeared and the constant trips to the ER he experienced while he was sick have come to an end.
 
But what Seamus has been surprised to discover is that this new way of eating—dishes starring real, whole foods such as vegetables and fruits, meats used as garnishes, whole grains, fermented foods, and no refined sugar or gluten—has not only controlled his disease but has also made his body feel younger, stronger, and more energized every day. It is his mission to share his brand of cooking with readers everywhere to inspire them to shift their diets and truly redefine what “healthy eating” can and should be.
 
A powerful manifesto with Seamus’s moving journey at its heart, Real Food Heals is packed with 125 easy-to-prepare, Paleo-inspired, and nourishing recipes packed with delicious whole food ingredients, including Kefir Scrambled Eggs with Grated Garlic; Nori Rolls with Olive Oil, Tuna, Avocado, and Sprouts; and Fig Almond Cacao Nib bars. Complete with a 21-day jump-start meal plan, this unique cookbook will help everyone prepare healthy, irresistible food with big flavors every day and put them on the path to total wellness.

About this title

About the Author

Seamus Mullen is an award-winning chef, restaurateur, and cookbook author known for his inventive yet approachable modern Spanish cuisine. He opened his first solo restaurant, Tertulia, in 2011, followed by El Colmado, a tapas and wine bar, in 2013. Seamus has been named “Chef of the Year” by Time Out New York and has been a semifinalist for Best Chef in NYC by the James Beard Foundation three years in a row. He was a finalist on Food Network's The Next Iron Chef and has been featured as a guest judge on Chopped and Beat Bobby Flay. Hero Food was his first cookbook. He lives in New York City.

Excerpt. © Reprinted by permission. All rights reserved.

Scrambled Eggs with Leeks, Squash, and Herbs
Serves 2
 
I really love the way summer squash tastes when it’s just wilted. To get that nice, crunchy texture, I avoid cutting it into thin slices. Seedy slices weep, making the eggs watery. Instead, I cut a halved squash into larger chunks. That reduces the moisture it releases and keeps the squash crisp when nestled in the creamy eggs.
 
6 large eggs
Coarse sea salt and freshly ground black pepper
2 teaspoons chia seeds
4 tablespoons grass-fed unsalted butter, cut into small pieces
1⁄4 cup thinly sliced leeks (white and pale green parts only)
1 small summer squash, such as zucchini, halved lengthwise and cut into 3⁄4-inch chunks at angles
1⁄4 teaspoon champagne vinegar
1⁄4 cup fresh curly parsley, chopped
1⁄4 cup fresh cilantro, chopped Espelette pepper or pimentón (smoked sweet paprika)
 
 
Beat the eggs in a large bowl with a fork until a little bubbly but still retaining some white streaks. Season with salt and black pepper, then fold in the chia seeds and 2 tablespoons of the butter. Let stand so the chia seeds can plump while you prepare the vegetables.

Heat a large cast-iron skillet over medium-low heat. Add the remaining 2 tablespoons butter, the leeks, and the squash. Season with salt and cook, stirring occasionally, for 1 minute. Add the vinegar and let it cook off, then add the egg mixture.

Use a silicone spatula to stir and scrape the set eggs around the edges of the pan into the wet center, then let them sit for a minute. They should start to set. Add the parsley and cilantro and fold well until the eggs are moist but not runny, 1 to 2 minutes.

Remove from the heat and sprinkle with Espelette. Serve immediately.

About this edition

• Publisher: Avery
• Publication date: 2017
• ISBN 10: 0735213852
• ISBN 13: 9780735213852
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 320