My sister introduced me to this great book just before Christmas. As someone who both enjoys and encourages generous fruit and vegetable intake, I was thrilled to learn more about how best to choose and prepare these foods.
In “Eating on the Wild Side”, health writer/food activist Jo Robinson explains which versions are most nutritious and how to make them even more so.
I have two favourite tips so far. The first involves letting your garlic sit for 10 minutes after chopping before cooking with it. The second is to choose smaller onions (or better yet, replace some of the onions in your recipe with shallots – the powerhouse of the onion world!).
This book is available at the Guelph Public Library and I bought my copy at the Bookshelf.
Alexandra Verge, ND
