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Jo Robinson will be the Featured Expert on the LivingTheCRWay Teleconference on Sunday, February 15. To prepare for the teleconference, we suggest that you read her book, Eating on the Wild Side
It will change the way you select and prepare foods.
Consider garlic. Jo explains why slicing, pressing, mincing or chewing garlic before or instead of cooking it is essential if you want to get its health benefits. She explains why cooking garlic without proper preparation makes it almost nutritionally worthless.
What about onions? By cultivating onions to make them larger, sweeter and thus more saleable, many of the beneficial antioxidants have been bred right out of them. Jo Robinson comes to the rescue by guiding readers on which onions to choose and how to store, prepare and cook them. Her chapter on alliums – which includes garlic, onions, shallots, leeks, onion chives, garlic chives, and scallions – is loaded with tips you can put to use.
And the whole book is that way! Carrots, beets, tomatoes, blueberries, cherries – the list goes on and on with information and tips that will change the way you prepare foods and increase the benefits you get from it.
The charts, found throughout the book, are especially helpful. Consider this chart: “Recommended Types and Variety of Tomatoes.” First, she provides her recommendations as to what to buy in the supermarket, but the next chart is the pièce de résistance: varieties to look for at farmer’s markets, specialty stores, U-pick farms and seed catalogs. Have you ever heard of tomato varieties like the Abraham Lincoln or Black Cherry? These are just representative of her many suggestions of foods to look for in farmers’ markets.
We all want to enjoy our food and get the most out of it. Taking the time to understand and apply this brilliant writer’s ideas will likely pay off.
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