Featured Cookbook

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1. Mulled Cider or Red Wine

2. Roasted Pepper Turkey with Orange Liqueur

3. Mashed Potatoes and Parsnips

4. Brussels Sprouts for People Who Think They Hate Brussels Sprouts

5. Pear Relish

6. Apple-Cranberry Crisp

Book Description

Two of America’s most popular authorities on healthy eating and cooking join forces in this inspiring, easy-to-use cookbook. This is not a diet book. It is a lively guide to healthy cooking, day-by-day, packed with essential information and, above all, filled with enticing food.Andrew Weil, M.D.—author of the best-selling Eating Well for Optimum Health—brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in science. Rosie Daley—acclaimed

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The Healthy Kitchen

Authors: Andrew Weil, M.D. and Rosie Daley

Date: December 2003

ISBN: 0375710310

Publisher: Knopf

Paperback

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This tastes wonderful on meat or poultry. It is similar to fruit chutney and it will change the way your meal tastes. My guests love this relish. I serve it on the side with the Roasted Pepper Turkey with Orange Liqueur.

• 1 whole pear

• 1/4 cup finely chopped onion

• 2 tablespoons finely chopped yellow bell pepper

• 2 tablespoons finely chopped red bell pepper

• 2 cups cranberry or apple juice

• 2 sprigs mint, chopped

1. Half the pear and scoop out the seeds using a melon scooper or a teaspoon. Peel the skin off with a pairing knife, then chop into bite-size pieces.

2. Put the pear, onion, peppers, and cranberry or apple juice into a small saucepan and set over medium heat. Cook until the onions and peppers become limp and the pear becomes soft.

3. Remove from the heat, add the mint, and drizzle over your favorite poultry dish.

More From This Book:

1. Mulled Cider or Red Wine

2. Roasted Pepper Turkey with Orange Liqueur

3. Mashed Potatoes and Parsnips

4. Brussels Sprouts for People Who Think They Hate Brussels Sprouts

5. Pear Relish

6. Apple-Cranberry Crisp

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