Product Description

With High Fiber, High Flavor, eating healthily and getting lots of fiber doesn't have to be boring or bran-bland. Author Rosemary Moon uses foods naturally high in fiber in over 180 delicious dishes touching on cuisines from around the world, from soups and appetizers to main courses, vegetables, breads, and desserts. The book includes:

• an introduction to high-fiber foods and tips on how to change your diet
• how to make easy changes in food choice and recipe preparation to increase fiber
• information on the varieties of grains and beans
• Soups and chowders
• Salads and appetizers
• Main dishes -- chicken, meat, seafood, vegetable entrees, pasta dishes
• Desserts
• Breads, cakes and cookies.

Here are high-fiber variations on traditional favorites, such as French onion soup, gazpacho, pasta primavera, lasagna, cornbread, sticky buns and ice cream. And here are exciting dishes that despite sounding lavishly delicious are nutritious and fiber-rich:

• Orange and Butternut Soup
• Crab and Sweet Corn Soup
• Tortilla Wheels with Pineapple Salsa
• Warm Jalapeno Bean Dip
• Stuffed Anaheim Chiles
• Crab Balls with Sweet Lime Sauce
• Spinach and Pancetta Risotto
• Spiced Baked Beans
• Chicken and Kidney Bean Gumbo
• Shrimp Chow Mein
• Trout with Wild Rice Stuffing
• Rum and Raisin Yogurt Ice Cream
• Date and Ginger Pudding
• Fig and Pecan Pie
• Pear and Banana Bread
• Rhubarb Streusel Cake
• Peanut Butter Cookies.

Product Details

• Amazon Sales Rank: #2055316 in Books
• Published on: 2000-09
• Original language: English
• Binding: Paperback
• 224 pages

From Publishers Weekly
"The word diet can be off-putting... with its connotations of weight reduction," notes home economist and author Moon (The American Harvest Cookbook), so she finds ways to add healthful fiber to everyday meals in ways that don't spare the flavorAor, it turns out, the calories. Soups, Salads and Appetizers, Main Dishes, Desserts and Baked Goods all abound with fresh vegetables, beans, grains and fruit. For example, Ratatouille and Goat Cheese Quiche, Chicken and Sweet Potato Curry, and Fig and Apple Pie demonstrate that using extra fiber creatively can be delicious and "healthy" (though no nutritional analyses are provided). Some of the beautifully photographed dishes, though, are accompanied by instructions that are frustratingly vague. Lima beans are to be simmered "until required" for Chicken Bourguignon; water must be added to flour and butter in unspecified amounts for pastry crusts; many soups are based on a "rich vegetable stock" for which only the sketchiest ingredients, proportions and cooking time are given; and Moon assumes that the reader knows all about making bread and pasta. As she says, including fiber-rich foods in the daily regime can, indeed, be "pleasurable"Abut her suggestions may be most useful to experienced home cooks who are not counting calories. (Sept.)
Copyright 2000 Reed Business Information, Inc.

Review
Books with recipes this easy to do and this tasty, don't come along every day. (Greg Burliuk The Whig-Standard )

Judy Creighton, Canadian Press, October 11, 2000
A cookbook chock full of healthy and delicious recipes, and suggestions on how to include fiber in your meals.