Eating on the Wild Side: The Missing Link to Optimum Health Hot
Winner of the 2014 IACP Cookbook Award in the category of "Food Matters."
The next stage in the food revolution--a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.
Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.
EATING ON THE WILD SIDE reveals the solution--choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.
Photos from Jo's Personal Garden
Blue Jade Corn
Purple Sprouting Broccoli
View to the South
Potato Salad with Sun-Dried Tomatoes and Kalamata Olives
Prep time: 15 minutes
Cooking time: 20-45 minutes, depending on method
Chilling time: 24 hours
Yield: 5 cups
2 pounds unpeeled new potatoes or unpleeled baking potatoes, preferably with red, blue, or purple flesh
1/2 cup oil-packed sun-dried tomatoes, drained and chopped or julienned
1/2 cup thinly sliced red onions or chopped scallions (including white and green parts)
1/3 cup extra virgin olive oil, preferably unfiltered
3 tablespoons red or white wine vinegar
1 tablespoon sugar
1–2 garlic cloves, pushed through a garlic press
1/2 teaspoon powdered mustard or 1 teaspoon prepared mustard
1/2 cup pitted and chopped kalamata olives
1/3 cup chopped prosciutto or diced cooked bacon (optional)
Steam or microwave the potatoes in their skins until they are tender. Cool and store in the refrigerator for 24 hours. Quarter the chilled potatoes, then cut into 1/4-inch slices and place in a large mixing bowl. Do not remove the skins. Combine remaining ingredients in a small bowl and pour over the potatoes. Toss to coat evenly. Serve cold or at room temperature.