Thursday, August 25, 2011

Vegetarian Indian cookbook shows readers how to make the kitchen an instant take-out place for healthy, delicious food

Most of us know firsthand that today's fast-paced lifestyles make smart, healthy eating an on-going challenge. Gita Patel addresses this modern problem with her new book, Blending Science with Spices: Tasty Recipes & Nutrition Tips for Healthy Living.

One of four finalists in Cooking Light magazine's Healthy Cook of the Year contest in 2010, Gita's philosophy and approach to creative healthy cooking relies on her traditional Indian background, the varied foods she grew up eating, and her extensive background in modern nutritional science. She comments, "Current research connects the foods we eat with how we feel. That means our busy, stressful lifestyles require foods that act as medicines to nourish our cells."

Dr. Thomas M. Wnorowski, research director for BodyBio, Inc., raves "The recipes and tips help to make kitchen time more fun than work, with an outcome that is gustatorily divine."

A practical vegetarian cookbook, Blending Science with Spices makes it easy to eat well. Gita walks readers through how to stock and organize the kitchen, answers important questions, and offers an index, glossary, and nutrient analysis as well as individual recipes and full menus. All told, her book encourages readers to take control of their health. She concludes, "Feeding Health is my approach to managing and preventing chronic disease through the art of Indian cooking, where nutrition can be wrapped in vivid flavors."

Author: Gita Patel is a registered dietitian, certified diabetes educator, and certified LEAP (Lifestyle Eating and Performance) therapist specializing in diabetes, women's health, heart disease, vegetarian nutrition, healthy aging, migraines, IBS, IBD, Celiac disease, gastrointestinal problems with food allergies, food sensitivities and food intolerances, and multiple sclerosis. A professional speaker, she has addressed numerous national conferences, including the American Diabetes Associates and the national MS Society.

Blending Science with Spices offers nutritious, gluten-free recipes using spices and herbs to enhance vegetables, beans, and grains.

"Blending Science with Spices...takes us on a spectacular culinary journey through western India providing the reader with an array of nutritious and light Gujarati-style dishes...Gita serves up healthy and superbly flavorful delights like eggplant with onions and tomatoes - each recipe with full nutrition information and a little nutrition science to highlight the ingredients. [This] is the perfect cookbook for healthy eaters who want to eat simple and oh so flavorful plant-based meals."
~ Janet Bond Brill, Ph.D., RD Nutritionist and author

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