Cookbook Giveaway: “Eat Your Vitamins”
Food is nature’s way of giving us the nutrition our bodies need, according to Mascha Davis, a registered dietitian and author of the book, “Eat Your Vitamins” (Simon & Schuster, $15.99) You can save money by ditching expensive pills and supplements in favor of eating good, healthy nutrient-dense food.
I’m giving away a copy of this book. All you have to do to enter is leave a comment at the end of this blog post. From the comments, ‘ll be drawing a winner on April 2, so don’t delay in entering! I’ll contact the winner to get your snail mail address so I can send you the book.
This paperback book features 50 key nutrients, what each does for the body, what foods contain them, and a recipe for using them. They are listed in alphabetical order, from Vitamin A to Zinc. Actually, it ends with a note about the importance of “Vitamin Z — aka sleep.” It includes nutrients that you don’t hear much about, such as cobalt, choline and molybdenum.
Most of the recipes only serve 1 or 2 people — a boon if you life alone or are an empty nester. If you have a a large family to feed, you’ll have to do a little math to expand the recipes.
Ever think much about your copper intake? This trace mineral helps in creating new red blood cells, making collagen, and fighting off illness. “Copper is like the mailman when it comes to picking up iron and delivering it; it’s part of a molecule that scoops up iron in the gut and carries it to the tissues in the body, where it’s used in the formation of red blood cells,” writes Davis.
She also mentions that the nutrient zinc competes with copper for absorption in the body. To maintain a healthy balance, consume adequate food sources of both minerals and avoid unnecessary supplementation that might throw them out of balance. Good sources of copper are liver, oysters, sunflower seeds, mushrooms, almonds, soybeans and peanuts.
This copper-rich twist on an Asian-style bowl uses cauliflower rice to make it lower in carbs, but you can swap the cauliflower for brown or wild rice.
Low-Carb Asian Rice Bowl
1 teaspoon sesame oil
1 clove garlic, chopped
1/2 cup white mushrooms
1/2 cup frozen edamame beans
1 teaspoon chili flakes
1 teaspoon coconut aminos (or low-sodium soy sauce)
1 1/2 cups cooked cauliflower rice
1 teaspoon sesame seeds
Heat oil in a medium skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook about 3 minutes or until softened. Add edamame beans and cook for another 1-2 minutes.
Add chili flakes and coconut aminos or soy sauce. Stir to combine.
Place cauliflower rice in a serving bowl and top with cooked vegetable mixture. Sprinkle with sesame seeds and enjoy! Serves 1.
—Mascha Davis, MPH, RDN, “Eat Your Vitamins”
Again, I’m giving away a copy of this book. All you have to do to enter is leave a comment at the end of this blog post. I’ll be drawing a winner on April 2, so don’t delay in entering!
