OMG, now they're telling us that high cholesterol can lead to Alzheimer's Disease. Time to put away the bad fats and get out Linda's latest cookbook. You may save not only your waistline, but also your brain!! Good grief!
Linda starts out the book with a lot of useful information about your health in general. She explains the whole LDL versus HDL cholesterol issues in a very easy-to-understand manner. I also learned about things like homocysteine and triglycerides. Now I can pepper my doctor with some new questions at my next checkup. :)
The good news is that low-cholesterol does not have to mean lower taste. In fact, a lot of the "best foods" that she mentions in the first chapter are delicious (honey, nuts, apples, oatmeal).
Some of my favorite recipes from this cookbook are:
Blueberry-Banana Smoothie (p. 37) -- I bought a small smoothie blender at a local discount store. Now my kids ask for them just about every day! The vanilla yogurt acts as the sweetener in this recipe, so no sugar is needed. I like to buy the huge bags of frozen berries at Costco so I have plenty on hand for these. Really great for the hot weather coming up.
Raisin-Cinnamon Oatmeal Bread (p. 67) -- My kids just love this in the morning.
Pistachio-Crusted Red Snapper (p. 137) -- I use whatever nuts I have onhand for this, and they've all worked out. It's hard to keep the pistachios on hand once my husband finds them! The lemon and orange zest add a very fresh taste.
Spinach-Ricotta Omelet (p. 223) -- We love omelets. The ricotta-Parm mixture is a great addition. I "cheat" and buy the egg whites in the carton so that I don't have to separate the eggs myself.
Arugula Salad with Marinated Mushrooms (p. 228) -- Delicious. If you haven't tried arugula, do it! It's peppery and adds a kick. Thanks to Linda, I will no longer wash mushrooms before using! You learn something new every day!
Hawaiian Pizza (p. 278) -- My freshman roommate in college ordered a Canadian Bacon and pineapple pizza. I thought she was nuts. It became my favorite pizza! This one calls for Linda's whole-grain pizza crust to lessen the guilt. And I can't tell low-fat mozzarella from regular in this recipe.
Apple-Date Turnovers (p. 299) -- I love how the filo/phyllo dough lowers the fat of a regular turnover normally made with puff pastry, but still tastes great. I'm not a big fan of dates so I used currants. Wonderful.
As always, Linda includes a useful glossary of terms in the back of the book as well as links to other helpful websites. My copy of this book is already dog-eared. Thanks, Linda, for another great cookbook!!!