The how not to age cookbook
Book - 2025
"New from Michael Greger M.D., FACLM, whose books have sold more than one million copies worldwide, comes a fully-illustrated cookbook filled with recipes to make you healthier as you age. In his instant New York Times bestseller, How Not To Age, Dr. Michael Greger revealed that diet can regulate every one of the most promising strategies for combating the effects of aging. His Anti-Aging Eight streamlined evidence-based research into simple, accessible steps for ensuring physical and mental longevity. Now, in How Not To Age Cookbook, decades of scientific research are put to use in over a hundred recipes that will leave readers feeling nourished for years to come. Each of these simple, nutrition-packed dishes uses ingredients that hav...e been proven to promote a healthy lifespan and inspiration from the places around the world where people traditionally live the longest. Grounded in the latest nutrition science, How Not to Age Cookbook is chock-full of delicious meals, snacks, and beverages that will keep the body both nourished and youthful"--
| Location | Call Number | Status | |
|---|---|---|---|
| 2nd Floor New Shelf | 641.56362/Greger | (NEW SHELF) |
On Holdshelf
+1 Hold |
- Subjects
- Genres
- cookbooks
Cookbooks - Published
-
New York :
Flatiron Books
2025.
- Language
- English
- Main Author
- Other Authors
- Edition
- First edition
- Item Description
- "100+ recipes for getting healthier and living longer"--Cover.
- Physical Description
- xxv, 260 pages : color illustrations ; 24 cm
- Bibliography
- Includes bibliographical references and index.
- ISBN
- 9781250796363
- Introduction
- Asked and Answered
- 1. Simple Preparations
- Date Syrup 2.0
- Vegetable Broth 2.0
- Umami Sauce 2.0
- Savory Spice Blend 2.0
- Roasted Garlic
- Nutty Parm 2.0
- Balsamic Syrup
- 2. Breakfasts
- Chickpea and Tempeh Breakfast Burritos
- Bulgur with Peaches and Goji Berries
- Groatnola Plus
- Three-Berry Groatnola with Date Syrup Drizzle
- Blackberry-Mango Smoothie Bowls with Barberries
- Millet Brunch Cake with Strawberries
- Banana-Almond French Toast with Blueberries
- Baked Carrot Cake Oatmeal
- Chickpea Flour Vegetable Frittata
- 3. Snacks, Dips, and Spreads
- Artichoke-Stuffed Mushrooms
- Pinto Bean Spread
- Deviled Potatoes
- Roasted Red Pepper Hummus
- Green Pea Broc-amole
- Mushroom Pâté
- Purple Sweet Potato Bites
- Lemony Spinach-Tahini Dip
- Sweet Potato Rounds with Mango-Avocado Relish
- 4. Soups
- Miso Soup with Sea Vegetables
- Chilled Zucchini Soup
- Oyster Mushroom Chowder
- Roasted Tomato-Basil Soup
- Chickpea and Kale Soup
- Spicy Black Bean and Tomato Soup
- Tuscan-Inspired Farro Soup with Escarole
- Edamame Bisque
- Curried Butternut Soup with Rainbow Chard
- 5. Salads and Dressings
- French-Style Potato Salad
- Purple Cabbage Slaw with Thai-Style Lime Dressing
- Watercress and Fennel Salad with Pear-Ginger Dressing
- Spinach-Mango Salad with Walnuts and Blueberry Vinaigrette
- Rainbow Broccoli Slaw
- Cucumber Salad with Grape Tomatoes
- Roasted Chickpea and Kale Salad with Sweet Potatoes and Apple
- Barley Salad with Creamy Tahini Dressing
- Three-Bean Salad with Spicy Tomato Dressing
- Seaweed Saiad with Cucumber
- 6. Burgers, Wraps, and More
- Lentil-Walnut Burgers with Cheesy Sauce
- Spicy Tempeh Fajitas with Ranch Dressing
- Mushroom-Hummus Wraps
- Grilled Portobello Burgers with the Works
- Lettuce Wraps with Mango Sauce
- Black Bean Burritos with Tomato Salsa
- Spicy Potato and Spinach Quesadillas
- Curried Tempeh Wraps
- Rotini with Broccoli and Creamy Cauliflower Sauce
- Spiralized Zucchini Noodles with Spinach-Walnut Pesto
- Buckwheat Noodles with Cabbage and Creamy Cashew Sauce
- Lasagna with Kale and Red Lentil Tomato Sauce
- Spaghetti with Mushroom Bolognese
- White Bean Mac & Cheese with Grape Tomatoes and Peas
- Tahini Soba Noodles with Bok Choy
- Singapore-Style Noodles with Tempeh
- Tomato Pesto Pasta with Green Beans, Chickpeas, and Bell Peppers
- 8. Vegetable Mains
- Vegetable Sheet Pan Supper
- Kabocha Squash with Black Rice and Beans
- Kale and Millet-Stuffed Bell Peppers
- Winter Vegetable Stew
- Cabbage Rolls Stuffed with Bulgur and White Beans
- Grilled Vegetable Skewers with Umami Sauce
- Roasted Butternut Squash with Pinto Beans and Corn
- 9. Bean Cuisine
- Pinto Bean and Sweet Potato Enchiladas
- Chickpea and Bulgur Loaf
- Sambal-Topped Soy Curls and Vegetable Stir-Fry
- Red Bean and Tempeh Jambalaya
- Black Bean Stew with Purple Sweet Potatoes
- Tempeh Satay with Spicy Peanut Sauce
- Red Lentil Patties with Mushroom Gravy
- White Bean Cassoulet
- Tempeh and Mushroom Chili with Corn and Cilantro
- Two-Lentil Dal
- 10. Great Grains
- Millet and Cauliflower-Topped Shepherd's Pie
- Turmeric Quinoa with Broccoli, Chickpeas, and Tomatoes
- Barley Risotto with Artichokes and Mushrooms
- Sorghum with Corn and Arugula
- Savory Polenta Bake
- Three-Grain Loaf
- Farro and White Beans with Radicchio and Basil Pesto
- Kasha with Purple Sweet Potatoes and Kale
- Black Rice Pilaf with Edamame and Barberries
- 11. Sides
- Provençal-Style Vegetable Bake
- Roasted Root Vegetables with Balsamic Syrup
- Braised Red Cabbage with Apples and Walnuts
- Garlicky Mashed Potatoes with Chard
- Broccoli with Sesame-Miso Sauce
- Green Beans and Grape Tomatoes with Garlic and Pine Nuts
- Roasted Asparagus with Tahini Lemon Sauce
- Indian-Inspired Spiced Cauliflower
- Roasted Brussels Sprouts with Pecans and Shallots
- Spaghetti Squash with Edamame and Basil Pistou
- 12. Sweets
- Mixed Berry Crumble
- Blueberry Chia Pie
- Molasses Spice Cookies
- Better Pecan Squares
- Banana-Walnut Cake with Blackberry-Almond Butter Sauce
- Mocha Chia Pudding
- Cocoa-Almond Butter Cookies
- Coffee Granita
- Quinoa Pudding with Mango
- In Dr. Greger's Kitchen
- Kitchen Techniques
- Cooking Legumes
- References
- Index