Can healthy food really be tasty and convenient?

What can i eat other than salad?

Ive bought the quinoam, but now what do i do with it?
Packed with over 150 recipes and ideas for
juices, smoothies, breakfasts, soups, salads,
lunch-boes, main meals, quick bites, snacks
and treats, here is a cook book for you and
your family to savour.
www.youarewhatyoueat.tv
www.drgillianmckeith.com

U.K. 7.99

you are what you eat

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The You Are What You Eat Cookbook makes healthy cooking easy, simple
and fun. It also answers all those questions that can easily turn into excuses...

Gillian McKaith YOU ARE WHAT YOU EAT

Dr Gillians recipe for a healthier life...

Eat delicious food, feel great, look fabulous.

by
Gillian
McKeith

Contents
6

Introduction

10

62

Juices & Smoothies

84

Food P hilosophy

Breakfasts

20

94

Body Check

Soups

32

114

Getting Organized Salads & Lunch-boes

136

210

Main Meals

Treats

Quick Bites

Stocks, sauces
& Dressing

180

194

Snacks

228 Dr Grillians final word

230 Acknowledgements
232 Index

218

Carrot and Almond Soup

Carrots are a source of anti-aging antioxidants, while almonds are a powerhouse
of nutrients, incuding magnesiuich is important for supporting adrenal function.

For a change...
This soup is also very good made with sweet potatoes.
Just add one sweet potato, peeled and diced, in
place of two of the carrots and cook as above.

Serves 4

Nutrient Tip

2-3 tbsp fresh parsley

100g ground almonds
1 tbsp bouillon power
6 carrots
2 onions
2 garlic cloves
2 celery talks

Low levels of
magnesiu m have
been associated
with nervous tension,
So almonds are a
natural stress-buster
Photo courtesy of Jess Schelew

1. Peel and chop onions, carlic cloves,

carrots, celery stalks, coriander and parsley.

96

saucepan. Add 1.23 litres boiling wter and the bouillon

powder. Bring to boil and add the berb stalks.

3. Lower the heat and simmer for 30 minuts until

veetables are tender when pierced with a knife

4. Remove from heat and blend vegetables untill smooth.

Return the mixture to the pan and add the ground almonds and
enough of the reserved stock to make a soup-like consistency.

Soups

Soups

2. Place onions, garlic, carrots and celery in a large

garnished with chopped fresh coriander and parsley.

96

5. Reheat, then divide between warmed soup bowls and serve

Millet Mash

Nutrient Tip

If you are a potato addict and are missing your buttery and milky mashed white
potatoes, then this dish is going to make your day. Too many white potatoes in
your diet can have acidifying effect on your body, due
to the fast energy glucose release that they cause.

Millet, by contrast,
supports the digestive
organs, helps to improve
nutrient uptake and
aids in the removal of
unwanted excess acid
from years of poor
eating, To top it all, it
also helps to inhibit
the growth of fungus
and nasty bacteria.

Serves 4
100g millet
1 pinch of sea salt
1 onion
peeled and chopped
1 cauliflower
cut into small florets

118

1. Wash the millet and drain well. Place

in a mediu m-sized pan of water, add the

salt and bring to the boil. Lower the heat
and simmer for 20 minutes.

2. Place the onion in a mediu m-sized pan with the

cauliflower and enough water to cover. Bring to boil,

then lower the heat and simmer for 4-5 minutes.

3. Remove from the heat, drain and return to the

pan, Mash with a potato masher.

4. Drain the millet and mix through the mashed

cauliflower and onion mixture. Serve warm.

Main Meals

Main Meals

Photo courtesy of Amy Chaplin

119

p
a
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C

X
I
S
t er

SO UP S

You will find each soup in this chapter fantastic for

you in different ways. Try all the recipes out, but
also think about using them as a guide to creating
varaions that you like. Be advanturous with
Tips
flavourings - adding herbs at the end of cooking
can make a huge difference.
Get creative with seeds too. Use hemp, flax,
amaranth or poppy seeds. They are not only
delicious and flavoursome, but packed with minerals
and essential fatty acides that are crucial for weight
management, energy and optimum digestion.

Over 150 health and delicious recipes

Dr Gillian McKeiths

You Are What You Eat

A Celador Production as seen on Channel Four
www.youarewhatyoueat.tv

PEGUIN BOOKS