Description
 
ONCE THESE BOOKS ARE SOLD OUT THERE ARE NO MORE UNTIL JOSEPHINE REVISES AND HAS MORE PRINTED.
 
This is an easy-to-read cookbook by Josephine Zanetti, Certified Holistic Nutritionist, that contains many recipes from around the world.  It also has a lot of information about foods, kitchen tips, cooking methods, and much more.  The goal of the cookbook is to make the nutritional balancing diet more interesting and varied, and it achieves this goal.  Recipes in the book are divided into sections about meats, poultry, grains, and vegetables.  There are also sections about sauces, dips, spreads, and dressings.  For rapid development however, one should eat mainly the preferred vegetables, as set out by Dr. Larry Wilson.
 
Contents
In Nine Servings of Vegetables, Josephine shares her passion for the best nutritional foods. Enjoy over 180 delicious, original, healthful recipes—including dips and spreads, healthful animal fats and protein, vegetable noodles, and many all-vegetable dishes. This cookbook is not only for those on the nutritional-balancing program, but can also be enjoyed by everyone who seeks good health and wish to stop illnesses in their tracks.
 
Acknowledgements 3
Foreword 11
Introduction 13
CHAPTER ONE Nutritional Balancing 25
CHAPTER TWO Kitchen Tips 39
CHAPTER THREE Ingredients for the Nutritional-Balancing Diet 61
Recipes
Introduction to the Recipes 157
The Basics
BROTHS
Vegetable Broths 163
Bone Broth 164
Miso Broth 166
Lemongrass Broth 167
RENDERED ANIMAL FATS​
Duck or Chicken Fat 168
Beef or Lamb Tallow 169
COMPOUND BUTTERS
Garlic and Mustard Butter 170
 
EGGS
Perfect Soft-Boiled Eggs 172
Perfect Poached Eggs 173
HERB AND SPICE BLENDS
Rosemary-Sage Sea Salt 174
Italian Blend 175
Moroccan Cumin Sea Salt 176
Bahārāt 177
Za’atar 178
Ras el Hanout 179
Curry Powder 180
Arrowroot Thickener 181
Dips and Spreads
Persian Carrot and Caraway Dip 183
Steamed Garlic 184
Spinach and Watercress Dip 185
Mint, Garlic, and Green Pea Dip 186
Goat Cheese with Fines Herbes 187
Bagna Càuda (Hot Anchovy Dip) 188
Warm Squash Hummus 189
Broccoli Hummus 190
Carrot Hummus with Almond Butter 191
Rutabaga-Garlic Dip 192
Sardine Herb Pâté 193
Broccomoli 194
Black Sesame Seed Tahini 195
Pumpkinseed Tahini 196
Basil Pesto 197
Tapenade 199
Herbed Marinated Olives 200
Dressings​
Lemongrass-Cumin Dressing 203
Egg Mayonnaise 204
Milk Mayonnaise (Maionese de Leite) 206
Josephine’s Caesar Salad Dressing 208
Crème Fraîche 209
Black Botija Olive Dressing 210
Mustard Dressing 211
Sauces
Mustard Sauce 213
Tarragon-Mustard Sauce 215
Easy Curry Sauce 215
horseradish Sauce 216
Italian Green Sauce (Salsa Verde) 216
Cilantro Chimichurri Sauce 217
Cauliflower Alfredo Sauce 218
Spicy Almond Butter Sauce 219
Miso-Ginger Sauce 220
Ginger Paste 220
Garlic and Oil (Aglio e Olio) 221
Spicy Beet Ketchup 222
Beet and Horseradish Salsa 224
Turmeric Yogurt Sauce 225
Garlic Herb Yogurt Sauce 226
Middle Eastern Yogurt Sauce 227
Almond Butter Yogurt Sauce 228
Yellow Beet and Tarragon Yogurt Sauce 228
Soups and Stews​
Under-the-Weather Chicken Stock Soup 231
Stewed Garlic Soup 233
Baby Bok Choy and Quinoa Soup 234
Sweet Potato and Leek Soup with Turmeric
and Black Sesame Seeds 235
Fennel and Cauliflower Cream Soup 236
Beluga Lentil Soup 237
Indian Stew with Cauliflower and Peas (Gobi Matar) 238
Brussels Sprouts Stew 240
Italian Vegetable Stew (Jospehine’s Giambotta) 241
Moroccan Vegetable Stew 242
Pot au Feu (French Stew) 244
Chicken and Fennel Stew 246
Middle Eastern Squash and Beluga Lentil Stew 247
Cultivated and Wild Leafy Greens
Sautéed Baby Bok Choy with Garlic and Ginger 249
Sautéed Baby Bok Choy & Swiss Chard w Garlic Scapes and
Sorrel Dressing 250
Sautéed Swiss Chard with Garlic and Lemongrass 251
Mustard Greens with Sweet Onions 252
Greens and Sweet Potato Curry 253
Wilted Spinach with Botija Olives and Goat Cheese 254
Sautéed Mizuna and Mustard Greens 255
Dandelion Leaves with Garlic 256
Braised Kale with Pumpkinseed Tahini 257
Arugula and Watermelon Radishes with Olive Oil 258
Steamed Radicchio with Spicy Almond Butter Sauce 259
Roasted Radicchio 260
Collard Green Wraps 261
Collard Green Wraps with Broccoli Hummus and Aioli Sauce 262
Braised Belgian Endives 263
Classic Sautéed Beet Greens with Garlic and Olive Oil 264
Beet Greens with Black Sesame Seeds 265
Sautéed Fiddleheads 266
Brassica Vegetables
Greek Vegetable Salad with Botija Olives 269
Steamed Cauliflower with Tapenade 270
Cauliflower Chinese Fried Rice 271
Purple and Orange Cauliflower with Turmeric Yogurt Sauce 272
Cauliflower Steaks with Cilantro Chimichurri Sauce 273
Breakfast Cauliflower and Quinoa Porridge 274
Orange Cauliflower, Purple Broccoli, and Carrots with
Bagna Càuda 275
Broccoli Salad with Steamed Garlic and Basil Pesto 276
Broccoli with Mustard Milk Mayonnaise 277
Sautéed Brussels Sprouts with Garlic 278
Pressure-Cooked Brussels Sprouts with
Tarragon- Mustard Egg Mayonnaise 279
Brussels Sprouts Leaves 280
Braised Shredded Green Cabbage and Carrots in Chicken Broth 281
Roasted Cabbage with Tarragon-Mustard Sauce 282
Mexican Green Cabbage and Rutabaga 283
Spiced Curry Savoy Cabbage 284
Braised Curried Cabbage, Onions, and Fennel 285
Braised Purple Cabbage with Goat Cheese 286
Stir-Fried Napa Cabbage 287
Braised Shredded Turnips with Onions and Carrots 288
Sauerkraut 289