グリッドの世界

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Happy 2013 everyone! I'm not one for New Year's resolutions - who is, I always wonder. Smokers who make the same resolutions year after year? But after the excesses of the holidays (let's just say a lot of mince pies and sticky toffee pudding were had in London), a reminder to eat simpler and lighter is always nice. Upon our return home I've already made three kinds of soup, and I have several more on my list.

As much as we enjoy Algerian flatbreads, it's nice to have a proper sandwich bread around the house too. Something to make toast with - in my opinion "things on toast" is a whole category of perfect meals for one. Also for the eponymous sandwiches and grilled cheese of course. What are you making this new year?

Oatmeal Sandwich Bread
The dough will appear almost too much for your loaf pan - just pile it on in there. This is inspired by a recipe from Good to The Grain, if you don't have graham flour just use 2 1/2 cups of whole wheat.

1 package yeast, or 1 teaspoon instant yeast
3 tablespoons molasses
1 1/2 cups whole wheat flour
1 cup graham flour
2 cups bread flour
1 cup rolled oats
2 cups warm water
1/4 cup butter, melted
1 tablespoon kosher salt

1. Place the yeast, molasses, and warm water in a large bowl. If using regular yeast, let the mixture stand until the yeast blooms, about 5 minutes. If using instant yeast you can proceed immediately.
2. Slowly add the whole wheat, graham, and bread flour, stirring with a wood spoon. Add the butter, salt, and oats and stir vigorously with the spoon. Let the dough rest for 20 minutes covered with a damp towel.
3. Turn the dough out onto a lightly floured work surface and knead the dough until smooth and cohesive. Grease a bowl with butter or oil, then place the dough in the bowl, cover with a damp towel and let rise for one hour.
4. Grease a loaf pan with butter and pre-heat the oven to 400 F. Punch down the dough, pushing the bubble out, then scrape up the dough and transfer it, as neatly as possible, into the brepared loaf pan. Cover again with a damp towel and let rise until dough is puffed above the edge of the pan, about 45 minutes to 1 hour.
5. Bake the dough for about 40 minutes, until the top of the loaf is very dark brown, like the color of molasses. The dough should sound hollow when tapped on top. Gently remove the bread from the pan and let cool on a rack at least 2 hours before slicing (this allows the crumb to firm up and the flavor to develop).  

Florist Michael George, the artistic director of FlowerSchool New York, designed this contemporary harvest-themed tablescape for Thanksgiving. The key is using multiple vessels in varying shapes, sizes, and colors to hold a mix of flowers dc brushless motor, herbs, vegetables, and seedpods. The arrangement is inspired by what you might find at the market or in your own backyard, so anything you can collect in abundance will work—you just need plenty of each element.
Despite the number of flowers and vases involved, this look is quite simple to execute. To get started, use the step-by-step guide that follows data backup. Once you understand the guiding principles, have fun creating your own arrangements using what you have readily at hand.
Text by Lauren Salkeld; photos by Steven Torres
Michael George is a second-generation florist known for his modern and minimalist approach to flowers—his signature arrangements are both monochromatic and monofloral. George is the artistic director of FlowerSchool New York and the author of Simply Elegant Flowers with Michael George.
Founded by Eileen Johnson, FlowerSchool New York offers all levels of flower-arranging instruction. Classes are taught by world-renowned florists , including Michael George, Chris Giftos, Remco van Vliet, and Cas Trap.   

Nara is a city of temples. People go there on pilgrimage, to pray in the ancient temples and shrines and hope for their wishes to come true.


Nara was the capital of Japan in the eighth century when the emperor of Japan first converted to Buddhism and built the Todai-ji temple which houses a 50-feet tall bronze statue of the Buddha, the largest in the world.


Over the centuries many other temples and shrines were built in the same park and today it is the center of Japanese Buddhism and a major pilgrimage site. Surrounding the temple is a huge deer park, inspired by the park in Sarnath, India, where the Buddha first preached.


One of the first sights to greet you as you enter the sprawling temple grounds of Nara are the hundreds of tame deer wandering about. Considered sacred, the deer are allowed to roam freely, posing for photographs while hoping for treats from enthusiastic visitors. Be wary - the deer can be very persistent! If they see or smell a treat on you, they will crowd around and nose it out of your hands before you can move any further.


Nara pays homage to the original deer park in India by erecting a statue of four lions, which was the symbol of the Indian Emperor Ashoka who dispatched missionaries around the world to spread Buddhist teachings. The original statue still stands today in Sarnath, India.


A short stroll from the Todai-ji temple, deep in a lush primeval forest is the famous Kasuga Grand Shrine. The path leading up to the shrine is lined with 3000 ancient stone lanterns. These are lit only for a new nights each summer, creating a stunning display. Inside the Kasuga Grand Shrine are hundreds of more lanterns, made of bronze, donated by worshipers.


People come from great distances to ask for their wishes to be granted by writing them on little tags that are tied to the temple railings.


As Nara is predominantly a Buddhist temple town, it has developed a rich vegetarian cuisine over the centuries. During our visit to Nara, we enjoyed a complete meal centered around tofu. As the skillfully prepared and beautifully presented dishes were placed before us, we were amazed at the sheer variety of ways in which tofu can be cooked, each more delicious than the last!


There was chilled tofu with soy and wasabi to start us off, followed by tofu tempura, grilled tofu with miso, tofu hotpot, and my favourite - tofu made with sesame seed paste instead of soymilk. It had a subtle nutty flavour and light texture. Bathed in a delicate soy based sauce with just a hint of wasabi resting on top, it was sheer perfection!

We felt good after eating this multifaceted, deeply satisfying tofu meal and resolved to keep on eating lots more tofu once we got back home to Toronto!


My grilled tofu recipe borrows from both Indian and Japanese cuisines, resulting in delicious, irresistible fusion! It tastes best when grilled on a barbecue but you can always use the oven if you wish. A neat trick to prevent the tofu from sliding off the skewers is to use two skewers, inserted parallel into the tofu cubes. Serve tofu skewers hot while the insides are still soft, and outside is lightly crisp.
Grilled Tofu

♫1 pkg (350gm) extra firm tofu, cubed into 2 inch pieces

♫2 each: garlic cloves, green chillies

♫1/2 inch ginger

♫1/4 cup loosely packed fresh coriander

♫2 tbsp each: soy sauce, rice vinegar, sesame oil

♫1 tbsp each: red miso paste, tomato paste or ketchup

♫1/2 tsp sugar

Half lemon

Wooden skewers for grilling

Place tofu in deep mixing bowl.

In mini blender, combine remaining ingredients except lemon. Process until smooth. Pour over tofu in bowl and toss gently to coat tofu with marinade. Cover and refrigerate for up to 4 hours.

Before grilling, soak skewers in water for 1/2 hour.

Preheat barbecue grill to medium high heat. Thread tofu cubes onto skewers and grill for about 5 min per side or until lightly charred and softened, turning once.

Sprinkle lemon juice over top.  

Whether at the theater or on the couch at home, popcorn really is the ultimate movie food. It also happens to be super quick and easy to make, and friendly to a variety of different flavors, two qualities that make it a perfect last-minute Oscar party snack Power Wing Displays.

Here are 13 of our favorite blissfully simple popcorn toppings. There's almost no cooking required, but these add-ons contribute tons of great flavor. If you're feeling more ambitious, go ahead and try some of the more involved recipes in our Popcorn Recipe Slideshow. And if you're not sure which kernels to pop, check out our taste test of the major popcorn brands.

Sea Salt and Freshly Ground Black Pepper might seem obvious but a hearty helping of black pepper really amps up the popcorn bowl.

Donnie's Spice Mix is a homemade take on packaged spice mix. Not up for making your own? We like Tony Chachere's Original Creole Seasoning.

Freshly grated Parmesan is obviously a good topping for just about anything, no questions asked.

Bragg Liquid Aminos once again proves its versatility by lending an unexpected umami edge to popcorn Visit site offering the best portable vaporizer and medical vaping device! A medical vaping device is joined at the hip of a medical marijuana user! Transpring offers differents vaping devices for medical purpose.

Hot sauce (use your favorite) is another one of those jack-of-all-trades condiments that offer an easy way to dress up popcorn.

Truffle oil gets a bad rap but it's pretty hard to deny how good it tastes on popcorn. Olive oil and truffle salt also work.

Piment d'Espelette and Marcona Almonds add subtle heat and textural contrast to the popcorn bowl. If you can't find the ground French pepper, sub Hungarian hot paprika.

Japanese Furikake features seaweed, sesame seeds, salt, sugar, and sometimes, dried fish flakes; it gives popcorn a savory, salty, Asian spin.

Old Bay Seasoning, with its "world-famous blend of 18 herbs and spices," makes for instant crowd-pleaser popcorn.

Herb Butter takes a couple minutes of prep time (melt butter, add chopped herbs such as rosemary or sage, pour over popcorn, and toss to combine) but is ridiculously easy and rather sophisticated.

Coconut Oil and Lemon Zest is slightly unexpected but completely easy to like. Melt the coconut oil so it's easy to coat the popcorn and be sure to use freshly grated lemon zest.

Browned Butter, like the Parmesan mentioned above, is a no brainer. It is always, always a good idea.

Cinnamon-Sugar is just as satisfying on popcorn as it is on toast. Don't scrimp on the butter and sprinkle in a little salt to balance the sweet Interactive Digital Signage.

For more Oscar night recipes and entertaining ideas, see our complete Oscar Party Planning Guide.  

I bake a lot of brownies. Seriously, a lot. There are plenty here on BoB, but I also bake plenty that you don’t see. I’m not holding out on you, I promise. Brownies are just my go-to when I need/want/crave a homemade chocolate dessert Fine Wine.

For the purposes of sharing brownies on BoB, however, I am constantly thinking of and searching for new twists on the classic brownie. While these brownies may not differ much in taste and texture from traditional brownies, the presentation certainly does.


It all starts with mini tart pans. I realize that not everyone is as obsessed with mini desserts as I am, so feel free to use a 9-inch tart pan. Either way Pegboard Displays, plenty of toasted pecans are scattered in the bottom of the pans. Then, a rich brownie batter is poured on top of that. A little baking time, a little cooling time, and then it’s time to flip these beauties over.

The end result is a dressed up brownie dessert that’s so adorable I could barely stand it when I flipped them over. These are even more delicious with a scoop of ice cream, but I couldn’t bear to cover up all those toasted pecans for the photos Voting System.

The size of these tarts makes them perfect for sharing. Grab a couple of forks and a friend, and dig in!  

I don’t know much about celebrities, much less about celebrity couples. Despite having good friends who are very much in the know (one in particular comes to mind) I remain, blithely, and blissfully, unaware. I’ll take my own little (unglamorous) world of weekend markets, chocolate cupcakes, and the occasional sliced/burned finger, thank you very much. This world also comes with irrepressible toddler giggles, the beatific smell of infant feeties, serious contemplation on princess dress attire, and more such commonplace occurrences. Don’t be misled though, this world also includes the tribulations of emergency laundry runs, messy rooms, too much carbs, and the occasional tantrum. Thankfully, there is also family, friends, and lots of gin and tonics !
In short, plain, regular, wonderful, everyday, exhilarating, real, life. Just that. Nothing more, nothing less. But it’s all mine and I couldn’t be more thankful. Perhaps this sounds familiar to you too?
Anyway. Celebrity couples. I’m not the expert and I don’t really try to be. But I must confess I have a few favorites. Right there on the top (next to Jamie and Jools) is the Barefoot Contessa and her beloved Jeffrey. Despite technically living a life some would consider as glamorous (living in East Hampton, Manhattan, and Paris!) she manages to make it seem just as cozily and marvellously ordinary as yours or mine. And how she adores her Jeffrey, makes him drinks when he gets home and romantic dinners outdoors on the grounds of their beautiful Hamptons residence. But what it, always, all boils down to is simple but great food, made with care, and served with love. Something we all can do…whether we have a house in the Hamptons or not Jewelry hong kong.
So when I came across her dedication to Jeffrey in the Barefoot Contessa At Home cookbook, I scooped it into my arms without a moment’s hesitation: “My home is wherever Jeffrey is”
I’ll own up to being an absolute sap. But you’ll thank me when you taste this marmalade.
Orange Marmalade
(adapted from Ina Garten’s Barefoot Contessa At Home)
2 large oranges (I used navel)
4 cups water
4 cups sugar
- Cut the oranges in half crosswise and then into half moon slices. You can do this very thinly for thin-cut marmalade or as thickly as you want for a chunkier version (the original specified very thin slices). If you opt for the thick route, cut each half moon into two. Discard any seeds.
- Place the sliced oranges and all the juices into a stainless steel pot. Add the 4 cups water and bring to a boil, stirring occasionally. Remove from the heat and stir in the sugar until it dissolves. Cover and leave overnight at room temperature.
- The next day, bring the mixture back up to the boil. Reduce the heat to low a simmer, uncovered, for about two hours, stirring occasionally. Turn up the heat to medium and boil gently, stirring more often, for another 20-30 minutes. Skim off any foam that forms on top. Cook the marmalade until it reaches 220F (you can also test for readiness by placing a plate in the freezer and putting a small amount of marmalade on it, return to freezer, and then poke it with your finger – if it is firm and ripples slightly when poked it is done – if the marmalade is too runny cook it for longer, if too hard then add water).
- Pour the hot marmalade into sterilised jars and seal. Flipped the sealed jars upside down and let them cool completely before turning right-side-up again. You can of course use your own method of sterilising.
This is adapted and I have yet to try the original…so keep in mind that this may not even be its best incarnation. Ina’s original recipe includes lemons as well as oranges, so just imagine! Also, I reduced the recipe in half as I am not yet at that domestic wonder-goddess level of making big-batch preserves and “putting up”. My half recipe made 3 regular jam jars (pictured here) and a bit leftover for the refrigerator. Which is perfect for me – some for myself and a couple of jars to gift to friends (one of these went to my best friend K who loves marmalade). It also needs to be said that I didn’t follow instructions closely and did not (or could not) slice my oranges as thin as Ina’s, which made for a more thick-cut marmalade. Perhaps next time I’ll finally spring for that mandolin!
I’ll also confess that what attracted me to this recipe was its simplicity. A lot of marmalade recipes involve multiple sets, what with separating the seeds, putting them in a cheesecloth bag, and whatnot. This one is absolutely bare-bones. Perfect for busy bees and newbie preservers alike. And although it calls for an overnight rest, it actually has very little active time.
The results go far beyond the efforts put in. Not too sweet, but sweet enough that it didn’t matter that I had cut my rinds too thickly…I happily bit right through them. They tasted like bittersweet citrus candy. This is lovely on your morning bread of choice, whether that be croissant or pumpernickel, with a generous pat of butter or an equally generous smear of cream cheese. It is also one of the pillars of my latest favorite sandwich: truffle noir cheese , lardo, and marmalade on whole wheat walnut bread. And if you’ve erred, like I did, on the thickish side, the sweet, sticky segments would do well on a cheese plate. K actually liked the rind this thick so go figure…to each his own ;)
So, to Ina and Jeffrey, to C who is the Jeffrey to my Ina, to K with whom my heavy handed orange rind slices went much appreciated, and to every barefoot contessa out there…this one’s for you!  

We're taking the highway to French elegance with these stacked desserts. Unsweetened whipped cream is a wonderful foil for gooey caramelized pears and flaky puff pastry Loop app android.
Ingredients

❤1/2 package (1 pound) frozen all-butter puff pastry in 1 piece, thawed
❤1/2 cup chilled heavy cream
❤1/2 cup sour cream
❤1 cup sugar
❤2 (14-ounce) cans pear halves in light syrup, drained, reserving syrup
❤2 tablespoon unsalted butter

❤Garnish: confectioners sugar for dusting

Preparation

Preheat oven to 400°F with rack in upper third.

Roll out pastry with a floured rolling pin on a lightly floured surface into about a 16-inch square. Trim edges. Transfer to a parchment-lined baking sheet and place another baking sheet on top. Bake until golden and cooked through smartone, 15 to 18 minutes. Remove top baking sheet from pastry and transfer pastry to a rack to cool completely.

While pastry cools, beat heavy cream with an electric mixer until it just holds soft peaks. Fold in sour cream gently but thoroughly.

Meanwhile, cook sugar in a dry large heavy skillet over medium heat until it begins to melt, then continue to cook, stirring with a fork, until it is completely melted and golden. Stir in reserved pear syrup and boil, stirring, until thickened Private Cloud, 3 to 5 minutes. Stir in pears. Remove from heat and swirl in butter until combined.

Cut pastry into 8 rectangles with a large knife. Place half of rectangles on 4 serving plates. Spread cream mixture over pastry, then spoon pears with caramel over top. Place remaining pastry rectangles on top.  

yield
Makes 8 servings
active time
45 min
total time
2 1/2 hr (includes marinating)
Jerk seasoning — here a spicy blend of garlic, onion handmade jewelry, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica and is traditionally used on pork and chicken. Because the jerk marinade can burn easily, the chicken requires slow cooking on the grill, which also helps keep the meat moist.
Ingredients
For jerk marinade:
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
For chicken:
4 chicken breast halves with skin and bones (3 pounds), halved crosswise
2 1/2 to 3 pounds chicken thighs and drumsticks
Accompaniment: papaya salsa
Preparation
Make marinade:
Blend all marinade ingredients in a blender until smooth.
Marinate and grill chicken:
Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day cloud backup.
Let chicken stand at room temperature 1 hour before cooking.
To cook chicken using a charcoal grill:
Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken ageLOC Me, covered with lid, until cooked through, about 25 minutes more.
Serve chicken with salsa.   

Would you like to know the secrets to great grilled cheese sandwiches? Heidi Gibson, the Commander-in-Cheese of The American Grilled Cheese Kitchen is a serious grilled cheese champ. She has won more grilled cheese sandwich contests than anyone. Last night I learned from Gibson how to make breakfast and brunch versions of grilled cheese sandwiches and picked up some amazing tips. I also got the news that The American Grilled Cheese Kitchen just won a $250,000 grant that will help them to open their second location in the Cafe Gratitude space on Harrison Street. No joke. Gibson hong kong business school, manager and co-owner Nate Pollack and all their customers are truly grateful.

So let's get started!

What's best to slather on your bread?
On the outside Gibson goes with butter, she recommends European style and she likes salted, not unsalted butter so that the sandwich has a bit of "salty crunch" when you bite into it.

What kind of bread should you use?
Almost any kind! With the exception of potato bread which does not lend itself well to grilled cheese sandwiches. Bread with holes can be used, but find a cheese that will melt though, giving you crusty "plugs." Some types of bread to consider--levain, sourdough and artisan whole wheat.

What about seasoning your ingredients?
Here Gibson breaks with tradition and says, if you have salty ingredients like bacon or ham, don't season each ingredient as you go. Cheese also adds salt, and salted butter will add flavor to your bread.

What seasonal ingredients are good to use?
The American Grilled Cheese Kitchen has offered up sandwiches with brussels sprouts, preserved Meyer lemons, asparagus and even butternut squash. While the sandwiches were delicious, they did not become best sellers with customers looking for more familiar fare vintage tube.

What about fruit?
Sure! Gibson particularly likes peaches and strawberries.

What's the best technique for grilling a sandwich?
It's not using a panini press, which creates a pressed sandwich something different from a traditional grilled cheese according to Gibson. Her technique is to use a hot convection oven. Place your sandwich on a sheet pan or a hot cast iron pan, and cook each side separately before assembling. This technique allows for more fillings and height to a grilled cheese sandwich.

What pairs best with grilled cheese sandwiches?
Beer! Gibson likes porter with an aged gouda and bacon sandwich and a hoppy IPA with spicier sandwiches.

More top tips:

Control your moisture. You want to prevent the bread from getting soggy, so if you are using a wetter ingredient like tomatoes or a wetter cheese like fresh mozzarella, layer in between drier ingredients between the bread.

Always put the smaller side of the bread on the outside, so you have more surface area inside.

Avoid triple cream cheeses and brie which are too delicate for most grilling techniques or use in the middle rather than next to the bread.

More is not better, be sparing with fillings. The balance of bread and cheese and other fillings is key.

In other grilled cheese news, my sandwich won the impromptu contest sponsored by Tillamook cheese and will be offered at The American Grilled Cheese Kitchen soon with 20% of the profits going to the charity of my choice, La Cocina. It's the Southwestern and features Tillamook Monterey Jack and Sharp Cheddar, fresh jalape?os, corn, tomato and black beans on sourdough network.

My sandwich won't be on the menu tomorrow, but there will be a Happy Hour at The American Grilled Cheese Kitchen featuring Tillamook Cheese. This is a fun opportunity since the shop is normally not open in the evening (with the exception of Giants game nights).   

When is a diet book, not a diet book? Diets are often considered temporary, just until you lose weight, or get a medical condition under control. But if you are celiac, then gluten free is more than just a diet, but a a way of life. Some dietary changes are necessary glass teapot set, others might be considered optional. Several books have caught my attention recently, because on first glance you might think they are diet books, but they could really be seen as "lifestyle" books, because they represent changes for the long term, not the short term.
Recently I was at a breakfast with Mark Bittman and he discussed his latest book, VB6. After being told his health was at risk, Bittman decided to adhere to a new way of eating, "vegan before 6 pm." Everyone wants to talk to him about cheating, and the first thing he did at the vegan breakfast was request dairy milk for his coffee. Let's just say he's flexible and that's probably key to his success. He's lost weight, lowered his cholesterol and blood sugar.

VB6 is not a cookbook, although it does include about 60 recipes, not all of them vegan, it's more about how to change the way you eat. Bittman also reduced processed non-whole grain foods like white bread, pasta and rice. Whether you go vegan before 6 pm or just start increasing the number of vegan meals you eat in general, the benefits seem pretty clear. And if you're worried about what options you'll have for breakfast, Bittman covers that too (think smoothies, cereal, tofu scrambles, nut butters on whole grain toast and fruit parfaits).

There are lots of gluten free cookbooks, but one of the latest ones comes from Kristine Kidd, who was the editor at Bon Appetit for more than 20 years. Unlike some other more complicated gluten free cookbooks, Williams-Sonoma Weeknight Gluten-Free is all about quick and fairly easy recipes. With the exception of xanthum gum, it doesn't rely on lots of unusual ingredients. It also has a resource section that offers sources of gluten free basics like flour, pasta, grains baby bed, tortillas and broth. The recipes have a California vibe to them, lots of grilled meats, pasta, salads and quick and easy dishes with grains like quinoa. It also has a can do attitude that makes it seem less daunting.

Some fab sounding recipes? Shrimp Avocado and Peach Salad with Chile and Lime, Braised Chicken with Fennel and Polenta, Sausage and Chard Risotto and Ginger Cherry Oatmeal Cookies.

There seem to be two camps when it comes to salt. Those who constantly advocate using it, and those who don't. While I use salt, I think over dependence on it can really be a crutch. Some people with kidney, heart problems or high blood pressure need to reduce sodium, that's just a fact. But even if you don't, aren't you curious about how you can lessen your dependence on salt to boost flavor? I'm a fan of Jess Gouldman Foung's book Sodium Girl's Limitless Low-Sodium Cookbook which includes lots of cool tricks for creating robust flavor without adding any salt or salty ingredients. She even makes her own creative versions of salty foods like pickles and kimchi.

Don't Break Your Heart written by registered dietitians, is not as extreme as Sodium Girl in terms of reducing sodium (for example recipes will use low salt soy sauce or parmesan cheese). The book is focused on reducing sodium and to some degree unhealthy fat, for heart health and weight management. The recipes like Edamame Avocado Dip, Chicken with Golden Raisins, Green Olives and Lemon and Strawberry Gazpacho are much more interesting than the boring fare sometimes offered up by dietitians.

I'm not a big believer in the Paleo diet, but if it works for some people, so be it. Elana Amsterdam of Elana's Pantry has written a little volume called Paleo Cooking from Alana's Pantry. Her recipes are gluten free, grain free and dairy free. Coconut Macadamia Tart Crust amway, Olive Oil Thyme Crackers made from almond flour, Cauliflower "rice" and her Flourless Brownies will probably help you look past the restrictive nature of this way of eating.

Frankly her recipes are appealing and easy and bottom line, that's probably key to making any change stick.