Now Available for pre-order
Learn how to live a healthy life and leave a legacy of wellness by looking both to the past and to the future.
You Are What Your Grandparents Ate takes conventional wisdom about the origins of chronic disease and turns it upside down. Rooted in the work of the late epidemiologist Dr. David Barker, it highlights the exciting research showing that heredity involves much more than the genes your parents passed on to you. Thanks to the relatively new science of epigenetics, we now know that the experiences of previous generations may show up in your health and well-being.
Many of the risks for chronic diseases — including obesity, type 2 diabetes, high blood pressure, heart disease and dementia — can be traced back to your first 1,000 days of existence, from the moment you were conceived. The roots of these vulnerabilities may extend back even further, to experiences your parents and grandparents had — and perhaps even beyond.
Similarly, what happens to you will affect your children and grandchildren. That’s why it’s so important to make good dietary choices, get a suitable amount of exercise and be cautious about exposure to toxins. Positive lifestyle changes have been shown to spark epigenetic adjustments that can lead to better health, not only for yourself, your offspring and their children, but also for generations to come.
This book makes hard science accessible. It is a call to action for social as well as personal change, delivering the message that by changing our own health, we can also influence the future of the world.
Judith Finlayson is a bestselling author who has written books on a variety of subjects, from personal well-being and women’s history to food and nutrition. A former national newspaper columnist for The Globe and Mail, magazine journalist and board member of various organizations focusing on legal, medical and women’s issues, she is
also the author of over a dozen cookbooks. Judith lives in Toronto, Canada.
Foreword by Dr. Kent Thornburg, Professor of Medicine and Director of the Center for Developmental Health at the Knight Cardiovascular Institute, and Director of the Bob and Charlee Moore Institute for Nutrition & Wellness at Oregon Health & Science University in Portland, Oregon.
YOU ARE WHAT YOUR GRANDPARENTS ATE
Now Available
Chile peppers bring both sweet and fiery zest to dishes — discover a fascinating and seemingly endless variety within the pages of this delightful book.Contrary to popular belief, a pepper does not need to make your eyes water or start a fire in your mouth to qualify as a chile. “Chile” is simply the common name for the fruit of the capsicum plant and chiles come in a wide variety of colors, shapes and flavors.
There are five major species of chile peppers and thousands of varieties, in a wide range of sizes, shapes and colors. Even experts disagree about how many there actually are. So it is probably not surprising that the spelling for the word itself is somewhat problematic. Is it chili, chilli or chile? You are likely to come across all of those spellings if you are reading up on the topic.
This comprehensive book (which serves as both a reference and a cookbook) from bestselling author and expert researcher Judith Finlayson takes you through dozens of chiles and provides absorbing information on everything from the historical and geographic origins of chiles to information on the Scoville scale (which measures the hotness of a chile and was invented by Wilbur Scoville) to the health benefits of chiles and finally, 250 delicious and inventive recipes.
Full color throughout, this book takes inspiration from chiles and embraces them with an enthusiasm that maximizes their true flavor potential. From fiery Tex-Mex inspired meals to savory and sweet Thai dishes, this incredible collection of recipes is sure to make you a lover of all things chile.
Chilly Dilly Eggplant
This is a versatile recipe, delicious as a dip with raw vegetables or on pita triangles. It also makes a great a sandwich spread or a wonderful addition to a mezes or tapas-style meal. Although it is tasty warm, the flavor dramatically improves if it is thoroughly chilled before serving.Continue reading
Poached Eggs on Spicy Lentils
This delicious combination is a great cold-weather dish. Add the chiles if you prefer a little spice and accompany with warm Indian bread, such as naan, and hot white rice. The Egg and Lentil Curry variation is a great dish for a buffet table or as part of an Indian-themed meal.
Turkey Sloppy Joes
Kids love this savory mixture, which is perfect for those busy evenings when you have to rush out after eating dinner. Serve this over hot split whole grain buns and accompany with a tossed salad for a tasty and nutritious meal.
Santa Fe Sweet Potato Soup
Here’s a flavorful, rib-sticking soup with lots of pizzazz and universal appeal. New Mexico chiles add an enticing, slightly smoky flavor, but ancho or guajillo chiles also work well. The lime, roasted red pepper and cilantro finish provides a nice balance to the sweet potatoes. If you are a heat seeker, add the jalapeño pepper.
Chocolate Flan with Toasted Almonds
Here’s a deliciously decadent chocolate dessert. Save it for special occasions or treat yourself and enjoy. For a real treat, finish with a dollop of Coconut Whipped Cream.
New Orleans Braised Onions
I call these New Orleans onions because I was inspired by an old Creole recipe for Spanish onions. In that version, the onions are braised in beef stock enhanced by the addition of liquor such as bourbon or port. After the onions are cooked, the cooking juices are reduced and herbs, such as capers or fresh thyme, may be added to the concentrated sauce. In my opinion, this simplified version is every bit as tasty. If your guests like spice, pass hot pepper sauce at the table.
Cumin Beets
I love the simple, but unusual and effective combination of flavors in this dish, which is inspired by Indian cuisine. It’s my favorite way of cooking small summer beets fresh from the garden because I don’t have to heat up my kitchen with a pot of simmering water on the stove top. If you prefer a spicy dish, add hot pepper sauce, to taste, after the beets have finished cooking.
Lamb Tagine with Dates
If you’re in the mood for something a little different, try this. The dates add sumptuous fruity notes that are slightly unexpected when combined with rosemary and a hint of tomato.