This cookbook also includes an interesting mix of recipes. You'll notice a number of familiar classics (think chili and roasted potatoes), as well as comfort food with a healthy twist so you can enjoy these dishes every day, if you wish. I think you'll be pleasantly surprised with the results. For example, if you didn't know better, you'd think the Steel-Cut Oats "Polenta" (page 167) was a real splurge. But the recipe, which combines sage and oats to create a savory side dish with a crispy exterior and soft, indulgent interior, is high in fiber and uses no cream or butter. Basically, these dishes offer incredible flavor, but they're better for you! And we've also created fresh, new dishes by pairing basic ingredients that you may never have thought to combine. The Broiled Mahimahi with Grapes and Leeks (page 143) is the perfect example. You've probably never considered combining grapes and leeks, but the result is amazing; there's no need to add extra salt, butter, or cream. That means you can keep your intake of sodium and saturated fat down while enjoying fabulous, flavorful food.
I like to think of these dishes, most of which are a snap to prepare, as easy but elegant. That may seem like a bit of a contradiction, but it's not at all. The Broiled Mahimahi calls for just six ingredients, including salt and pepper! Don't mistake simple for boring, though. Many of these dishes may challenge your tastes and I hope that you'll try them with an open mind and enjoy them as much as I do. The recipes in this book -- including those in Best Life Recipes from World-Class Chefs, which come from a number of chefs who just happen to be some of my personal favorites -- may be a little different from what you're used to cooking and eating. For instance, chef Anita Lo's Barbecued Breast of Chicken, Suzanne Goin's Succotash Salad, and Nobu Matsuhisa's Parmesan Baked Small Scallops are unique yet accessible. I'm hoping that these foods will expand your eating horizons. (You'll also find dishes from Mollie Ahlstrand, Dan Barber, Thomas Keller, Sarma Melngailis, Vitaly Paley, Tal Ronnen, Charlie Trotter, Roy Yamaguchi, and Eric Ziebold in this section.)
With each recipe, you'll be reminded that eating is about so much more than simply satisfying your hunger. Cooking and enjoying healthy meals is a great way to take care of yourself and your family. I know that we are all doing our best to live the healthiest life we can. Eating a nutritious diet can and should be a part of this process because it's a key component of living a happy and fulfilled life. With the help of this book, I'm hoping you'll find a little more joy in cooking, a little more satisfaction in eating, a little more nutrition in your meals, and a little more time to sit down and experience the smells, flavors, and textures of your food. I want you to discover the pleasure of eating again and to allow healthy foods to enrich your life. The recipes in this book can play a part in helping you achieve this wonderful and fulfilling experience. Copyright © 2009 by The Bestlife Corporation