Description

ONCE THESE BOOKS ARE SOLD OUT THERE ARE NO MORE UNTIL JOSEPHINE REVISES AND HAS MORE PRINTED.

This is an easy-to-read cookbook by Josephine Zanetti, Certified Holistic Nutritionist, that contains many recipes from around the world.  It also has a lot of information about foods, kitchen tips, cooking methods, and much more.  The goal of the cookbook is to make the nutritional balancing diet more interesting and varied, and it achieves this goal.  Recipes in the book are divided into sections about meats, poultry, grains, and vegetables.  There are also sections about sauces, dips, spreads, and dressings.  For rapid development however, one should eat mainly the preferred vegetables, as set out by Dr. Larry Wilson.

Contents

In Nine Servings of Vegetables, Josephine shares her passion for the best nutritional foods. Enjoy over 180 delicious, original, healthful recipes—including dips and spreads, healthful animal fats and protein, vegetable noodles, and many all-vegetable dishes. This cookbook is not only for those on the nutritional-balancing program, but can also be enjoyed by everyone who seeks good health and wish to stop illnesses in their tracks.

Acknowledgements 3 Foreword 11 Introduction 13

CHAPTER ONE Nutritional Balancing 25 CHAPTER TWO Kitchen Tips 39 CHAPTER THREE Ingredients for the Nutritional-Balancing Diet 61

Recipes

Introduction to the Recipes 157

The Basics BROTHS Vegetable Broths 163 Bone Broth 164 Miso Broth 166 Lemongrass Broth 167

RENDERED ANIMAL FATS​ Duck or Chicken Fat 168 Beef or Lamb Tallow 169

COMPOUND BUTTERS Garlic and Mustard Butter 170

EGGS Perfect Soft-Boiled Eggs 172 Perfect Poached Eggs 173

HERB AND SPICE BLENDS Rosemary-Sage Sea Salt 174 Italian Blend 175 Moroccan Cumin Sea Salt 176 Bahārāt 177 Za’atar 178 Ras el Hanout 179 Curry Powder 180 Arrowroot Thickener 181

Dips and Spreads

Persian Carrot and Caraway Dip 183 Steamed Garlic 184 Spinach and Watercress Dip 185 Mint, Garlic, and Green Pea Dip 186 Goat Cheese with Fines Herbes 187 Bagna Càuda (Hot Anchovy Dip) 188 Warm Squash Hummus 189 Broccoli Hummus 190 Carrot Hummus with Almond Butter 191 Rutabaga-Garlic Dip 192 Sardine Herb Pâté 193 Broccomoli 194 Black Sesame Seed Tahini 195 Pumpkinseed Tahini 196 Basil Pesto 197 Tapenade 199 Herbed Marinated Olives 200

Dressings​

Lemongrass-Cumin Dressing 203 Egg Mayonnaise 204 Milk Mayonnaise (Maionese de Leite) 206 Josephine’s Caesar Salad Dressing 208 Crème Fraîche 209 Black Botija Olive Dressing 210 Mustard Dressing 211

Sauces

Mustard Sauce 213 Tarragon-Mustard Sauce 215 Easy Curry Sauce 215 horseradish Sauce 216 Italian Green Sauce (Salsa Verde) 216 Cilantro Chimichurri Sauce 217 Cauliflower Alfredo Sauce 218 Spicy Almond Butter Sauce 219 Miso-Ginger Sauce 220 Ginger Paste 220 Garlic and Oil (Aglio e Olio) 221 Spicy Beet Ketchup 222 Beet and Horseradish Salsa 224 Turmeric Yogurt Sauce 225 Garlic Herb Yogurt Sauce 226 Middle Eastern Yogurt Sauce 227 Almond Butter Yogurt Sauce 228 Yellow Beet and Tarragon Yogurt Sauce 228

Soups and Stews​

Under-the-Weather Chicken Stock Soup 231 Stewed Garlic Soup 233 Baby Bok Choy and Quinoa Soup 234 Sweet Potato and Leek Soup with Turmeric and Black Sesame Seeds 235 Fennel and Cauliflower Cream Soup 236 Beluga Lentil Soup 237 Indian Stew with Cauliflower and Peas (Gobi Matar) 238 Brussels Sprouts Stew 240 Italian Vegetable Stew (Jospehine’s Giambotta) 241 Moroccan Vegetable Stew 242 Pot au Feu (French Stew) 244 Chicken and Fennel Stew 246 Middle Eastern Squash and Beluga Lentil Stew 247

Cultivated and Wild Leafy Greens

Sautéed Baby Bok Choy with Garlic and Ginger 249 Sautéed Baby Bok Choy & Swiss Chard w Garlic Scapes and Sorrel Dressing 250 Sautéed Swiss Chard with Garlic and Lemongrass 251 Mustard Greens with Sweet Onions 252 Greens and Sweet Potato Curry 253 Wilted Spinach with Botija Olives and Goat Cheese 254 Sautéed Mizuna and Mustard Greens 255 Dandelion Leaves with Garlic 256 Braised Kale with Pumpkinseed Tahini 257 Arugula and Watermelon Radishes with Olive Oil 258 Steamed Radicchio with Spicy Almond Butter Sauce 259 Roasted Radicchio 260 Collard Green Wraps 261 Collard Green Wraps with Broccoli Hummus and Aioli Sauce 262 Braised Belgian Endives 263 Classic Sautéed Beet Greens with Garlic and Olive Oil 264 Beet Greens with Black Sesame Seeds 265 Sautéed Fiddleheads 266

Brassica Vegetables

Greek Vegetable Salad with Botija Olives 269 Steamed Cauliflower with Tapenade 270 Cauliflower Chinese Fried Rice 271 Purple and Orange Cauliflower with Turmeric Yogurt Sauce 272 Cauliflower Steaks with Cilantro Chimichurri Sauce 273 Breakfast Cauliflower and Quinoa Porridge 274 Orange Cauliflower, Purple Broccoli, and Carrots with Bagna Càuda 275 Broccoli Salad with Steamed Garlic and Basil Pesto 276 Broccoli with Mustard Milk Mayonnaise 277 Sautéed Brussels Sprouts with Garlic 278 Pressure-Cooked Brussels Sprouts with Tarragon- Mustard Egg Mayonnaise 279 Brussels Sprouts Leaves 280 Braised Shredded Green Cabbage and Carrots in Chicken Broth 281 Roasted Cabbage with Tarragon-Mustard Sauce 282 Mexican Green Cabbage and Rutabaga 283 Spiced Curry Savoy Cabbage 284 Braised Curried Cabbage, Onions, and Fennel 285 Braised Purple Cabbage with Goat Cheese 286 Stir-Fried Napa Cabbage 287 Braised Shredded Turnips with Onions and Carrots 288 Sauerkraut 289