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The old saying "Eat your fruits and vegetables" now translates to "Eat your Vitamin C and beta carotenes." These powerful vitamins, found in many fruits and vegetables, are key sources of antioxidants. This cookbook begins with a full discussion of the hows and whys of antioxidants, and it introduces the reader to lifestyle choices both health-conscious and delicious. Presented by the Wellness Cooking School at the University of California at Berkeley, this volume includes more than 250 recipes intended to delight and nourish the most discriminating consumer. Nine specific sections present virtually every type of dish, from soups to meat (and meatless main courses for the vegetarian), as well as main-course salads and the all-important dessert. A special feature is the selection of recipes for extra-quick and healthy 30-minute meals. Every recipe is low in fat, and an index lists the many dishes which contain especially high levels of the essential antioxidants.
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