Components of the Greens Diet

When asked, the type of diet or healthy eating practice I preach is a diet I call “The Greens Diet”. I actually stumbled on it at a Overeater’s Anonymous meeting.   It consists of:

12oz of protein (chicken, fish preferably salmon)

1 fruit per day (at least)
20 oz of Green leafy vegetables:

  Beet tops (red and green leaves)

  Kale

  Spinach

  Collard Greens

  Swiss Chard

  Mustard greens

 Other vegetables include: Turnips, Parsnips, Jicama, Green beans, Summer and Winter squashes

I tell my friends, my family, and, my patients, at a minimum to incorporate features of the Greens Diet into their diet, if not replace their diets completely.  The green vegetables I recommend above are the leafy and cruciferous kind. Fresh is always best but if a particular vegetable is not in season, by all means, there’s plenty in the freezer section of your local supermarket.  If the choice is between frozen or none at all, I would go with frozen.

Benefits of Greens
The benefits of green leafy vegetables are endless.  Kale’s constituents primarily include: Vitamin K, A, C, and manganese.  It is also rich in dietary fiber, calcium, potassium, iron, and magnesium. Some studies list that Kale helps prevent cancer, it’s nutrients neutralize potentially carcinogenic substances.  The International Journal of  Cancer lists that those who consume kale and other cruciferous vegetables have a lower incidence of lung, colon, breast, and ovarian cancers.

Spinach, like Kale is another vegetable rich in Vitamins K, A, C, B6, E, folate, manganese, iron, and potassium.  Spinach helps protect against heart disease, arthritis, and, the type of cancer it helps protect against is that of the colon. Swiss Chard like Spinach and Kale is also rich in Vitamin K, A,C, E, and folate, manganese.  Research show that it helps with bone health and the type of cancer it protects against are in the digestive tract.  Because Swiss Chard is an excellent source of magnesium, so it helps regulate nerve and muscle tone by  balancing the action of calcium.  Insufficient magnesium can thus contribute to high blood pressure.   Like Kale, and Spinach, Swiss Chard is an excellent source of Vitamin C and E.  It has antioxidant powers that help battle free radicals that cause damage to cells.  Not having enough antioxidants in the body can result in inflammatory conditions like arthritis.  Vitamin C is also essential for immunity, excellent for the prevention of the common cold.   

All the greens and squashes listed above are excellent sources of fiber and shown to reduce high cholesterol levels which in turn help prevent atherosclerosis.  It’s also been shown that fiber helps keep blood sugar levels low, therefore helpful to those with Type 2 Diabetes.   Including bulky greens, and, squashes  in one’s current diet gives one a sense of fullness and contributes to weight loss.  I’ve seen this in my senior patients.  Some of my patients tout 1-3 lb/week losses. Some of the vegetables above contain some protein, but this Greens Diet includes 12 oz. of protein a day and I recommend fish, and if possible, salmon.  Salmon is a great source of omega oils excellent for heart, brain, skin, and vital in the reduction of high levels of cholesterol.  These dark green leafy vegetables, and  squashes  are easily available in your neighborhood supermarkets. Remember to add yellow, and, green squashes.  Low in carbs, and, sugar, they add texture to your greens. The most common type of squashes are either summer or winter squash.  When selecting your squashes, the summer squash should be fairly heavy for its size, and, free from blemishes.  Winter squashes are usually sold immature.Remember, think dark green Leafy, and yellow. In the 5 Element theory of Chinese medicine, squashes which are basically yellow, represent Earth; the organ: the Pancreas.  In Chinese Medicine theory, it is the pancreas that transforms food and drink into qi (energy), and, blood.     

You may blanch the greens, keeping them crunchy and tasty with your favorite salad dressing.  Remember that vinegar is an astringent, it holds in Lung Qi; the energy of breathing.  For frozen vegetables, check the instructions on the  package.  Remember not to overcook!  Feel free to garnish with nuts.  Squash is excellent baked or steamed.  Summer squashes can also be mashed and served with a little bit of butter or low-fat cream. Squashes can also be boiled before you toss in the greens cooking for an additional minute or two.  Spinach is great fresh.  Mix it with other salad greens.  I’m a fan of olive oil and vinegar as a dressing.

Patients Benefit from the Greens Diet

One of them let’s call Morris, a boy of 8 with ADHD.  His mother is a jewel of a woman with infinite patience, and, rationale.   Morris has everyone in the house inspired with how the Greens Diet has changed him.  He is calmer, and now can be still in order to listen.  “I want my daughter to have what you gave to Morris.  He is so much calmer, and, nicer,”  his classmate’s dad told Morris” mom.   Of course Morris’ mom and dad are on the program for weight loss, coz why not? They say.

My senior patient I will name Olivia, aged 70 came to Acupuncture because she had open heart surgery.  She was overweight, and worried about her heart.  She was sent to me by her cardiologist.  Olivia had a stroke, and open heart surgery.  A patient on blood thinners is not a candidate for herbal therapy.  She is kept on her conventional medicine protocol, and immediately put her on The Greens Diet.  The following week, Olivia happily reported that she lost 1 pound!  We were encouraged to continue,  balancing her coronary health, and diet.  Olivia is a good patient. She has an open mind, and, looks forward to alternative medicine complementing her HMO plan.  We were encouraged to continue, balancing her coronary health, with this Greens Diet and Acupuncture.
 

Another is a television actress we will call Gwen.  She is young, and, very talented.  Gwen needs to be clear of mind as she goes from one film set to another.  Gwen is a large woman of 5’9″ who thrives on the Greens Diet because it keeps her energetic, and she continues to fit well in her size 12 suits.  I am in my thirties, and, I feel fabulous~ “let’s take as many pictures of me now while I am young, and pretty!” she says. 

An elderly lady we will call Rita has glaucoma.  She comes to Acupuncture, and, herbal therapy so that she can see better.  Acupuncture treatments always improve her vision.   In Chinese Medicine, Glaucoma is damp.  The Greens Diet drains damp, and cools the blood that is stored in the liver.  To help drain damp and tonify her pancreas, we replaced her soda pop habit  with fresh ginger juice and honey.   Her vision continues to improve with Acupuncture and a customized Chinese Herbal formulation.  

Nancy is 49.  Recently diagnosed with type II diabetes, she came to my clinic seeking alternative medicine to support her decision to get better.  So focused was Nancy with her new diet, and, exercise regiment, that her numbers cleared up and balanced out rapidly.  In 6 weeks, her doctor was surprised with her recovery.  You are a model patient.  Would you be willing to speak in my coming Forum on Diabetes at the University next month?   Nancy’s recovery includes her will and determination to get better.  The Greens Diet easily manages diabetes.

Karena, 55, had surgery that incised the cancer she had in her breast.  She has Acupuncture to help her heal quickly.  I also put her on the Greens Diet to accelerate healing and to elevate, and, maintain her mood.
   
Conclusion:

 My patients are intelligent people who think out of the box as they pursue living well, and staying healthy.  They are in tune with their bodies.  They believe the Greens Diet works.  It gives them the energy to be on the ball with their busy schedules, as they continue to excel in their lives.  Less costly and always safe to use, I recommend The Greens Diet also because I am a Doctor of Chinese medicine with knowledge of traditional and natural remedies immediately recognizing its value (or value of its ingredients). As listed in my success stories above, I have used it to help my patient’s battle diseases or it’s aftermath and emotional problems since 2001. I can proudly say that I do use the Greens Diet to fix whatever ails me or if I need to be on a manageable diet.

In the 5 element theory of Chinese Medicine, colors can help one remember internal organs that we nourish with food. Green (wood) is the liver, generating Red (fire) the heart, generating Yellow (earth), the pancreas,  which now generates White (metal),  the lungs, which in turn generates Black or Blue for (water), the kidneys.  One element generates the next.  I always remember to say that instead of meats which are acidic, try fish or seaweed from the ocean to nourish kidneys.  That fountain of Life is the kidney organ. When we breathe in, it’s our lower back that moves~ where the kidneys are; a breath out is the lungs.  In Chinese medicine, the liver is the General.  The liver holds blood in the body before that the heart circulates.  It assists the pancreas in digesting food.  It also creates energy directing the Lungs in its breathing function.   A breath out is from the lungs.  A breath taken in is when the body pulls up from the lower back, the area of the kidneys.  Whether currently being treated for cancer and most especially when recovering from cancer, we need to eat our greens and if possible organic green so that it is free of cancer-causing pesticides.  Food is medicine. We are what we eat.  Eat fresh, and eat organic.

Even if you aren’t a big fan of the “sneaky food” idea where you make cakes with carrots and zucchini, you can still get your kids to eat. Here are a few tips:

Make it for dip. Kids love dip. They might not be too impressed with veggies and dip (though you can try!) so you might want to try making the dip the healthy part. Mix yogurt or sour cream with pureed cooked carrots and a little liquid cheese for an orange dip, or blend one part cream cheese with two parts sour cream and then blend it with spinach and a little roasted garlic.

Add it to pizza. Pizza isn’t as unhealthy as most people think. In fact, you can make it something even healthier by adding a ton of veggies to it. A great way to do this is to have vegetables on hand, already sliced and ready to go. Then get your kids to help you make the pizza . . . it works best to create individual size pizzas. Ask them to choose three or four veggies to put on their pizza, or show them how to make faces with olive eyes, red pepper mouth, etc.  This will get at least a few veggies on their pizza!

Make a three bite rule. In our house, you can’t say you don’t like something until you’ve tried it. Most kids will reject that first bite just out of principal, so why not make it a three bite rule? They don’t have to be big bites, just a little taste will do. If your child still doesn’t like the food, ask them to describe WHY they dislike it before allowing them to discontinue. For some, this won’t be worth it and they will just eat their food after all.

Respect their tastes. One woman I know let her children choose three foods they didn’t want to eat. They did this each week and she could see at a glance which foods, such as onions, had been on the list nearly permanently and allowed the children to skip those foods. It made for fewer mealtime battles and let her kids have some control over what they ate.

Repeat favorites. There’s no rule saying you have to give your kids a gazillion different greens. If your kids like a couple of fruits and vegetables, let them eat those over and over. Eventually they will expand their horizons and their taste buds.

The big thing is not to get into fights over healthy food. Kids go through stages and if you fight, you will not only turn mealtime into a war zone and possibly turn them off good food for a  very long time, it’s not enjoyable for you, either. So, keep it low key, offer them variety and don’t stress out if your little children refuse to touch a leaf of green . . . just offer them something they will eat.

Ruston, LA (PRWEB) October 31, 2006

In the first week of November every other year, American politics heat up the national climate and politicians begin slinging every movable thing — some very sloppy and messy — at every opponent real or imagined. But contamination of the nation with E. coli had already begun.

Of course, the culinary climate was marred by the contamination of much of the nation’s spinach supply and some of its lettuce. Legislators turned the bright light of political scrutiny on the FDA, the CDC, and any other agency they supposed should have avoided the problem. Tragically many citizens were made ill and two were believed to have died of the illness caused by a source unknown. It has finally been concluded that wild pigs grazing in or close to the fields of spinach or lettuce may have been the culprits. Even deer are possible contributors to the problem.

But a political solution does not appear to be the best solution to this messy problem. As Mary Cheatham and Paul Elliott have found, there is an even better solution to the healthy greens issue. In ‘The Collard Patch’ at http://www.CollardLovers.com/bonuses.htm, their delightful story cookbook with deliciously innovative recipes from appetizers, to wraps, to desserts, they teach one how to grow collard greens as well as how to cook and prepare them in ways never before imagined.

Desserts? . . . Yes, desserts! Cheatham and Elliott discovered that collard greens added to chocolate made the chocolate taste better. Though a confirmed chocolate lover may balk at that thought, they insist that it is true.

In ‘The Collard Patch’ http://www.CollardLovers.com/bonuses.htm, Cheatham and Elliott grow collard greens in gardens, flowerbeds, and planters on the porch. The good news is that when you grow your own collards, it is much easier to keep wild pigs (and deer) out of the collard patch. Yes, they will eat your collards if you let them get too close, but you can keep them out. Of course, politicians will eat collards, too; so you may have to shoo them off, as well, around election time.

Most of the recipes are of Southern origin and include Cajun and Creole recipes, deep South favorites, and delicious never-before-heard-of culinary inventions.

In addition to developing a deliciously delightful story cookbook with recipes and wonderful stories of a youth growing up in the South, Cheatham and Elliott have turned their passion for healthy cooking and eating into a thriving business both on the Internet and off. They have enjoyed this process so much, they have compiled a list of free bonuses which they have used in their process.

Cheatham and Elliott have found many other people who would love to begin their own businesses either on the Internet or off. There are many advantages of having a small business on the Internet and one of them is that they can become as large as a person wishes. Of course, Cheatham and Elliott emphasize any valuable business requires diligent and persistent work.

They are having their official launch of their story cookbook, ‘The Collard Patch,’ on Thursday, November 2, 2006, the eve of Collard Greens Day, through Amazon http://www.CollardLovers.com/bonuses.htm. For every purchaser of ‘The Collard Patch’ on that day, Cheatham and Elliott are offering nearly $ 2,000 worth of bonuses at no cost.

When a person has his or her own collard patch, wild pigs, deer, and politicians, with or without E. coli can be kept away from one’s collard greens.

Regardless of one’s political persuasion, ‘The Collard Patch’ with the full bonus package for purchases on Thursday, November 2, 2006, can be found at http://www.CollardLovers.com/bonuses.htm.

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Apricot: This fruit is a very good source of iron. Apricots should be a regular item on your shopping list because they can do a lot to build and replenish your blood supply.

Beet greens: A very valuable and extraordinary source of vitamins A and B-2. Beet greens are also of great value in enriching your blood with iron and manganese.

Chard: This too little used vegetable is an excellent source of Vitamin A and iron.

Corn: Rich in iron and copper, corn is also a good source of vitamins A and C.

Eggs: Its protein content equals that of organ meats. Eggs are rich in all minerals, including iron, and B vitamins.  Eggs are good breakfast food, containing stable amounts of energy. Hard boiled eggs are easily digested.

Figs: Good laxative quality, rich in iron and B Vitamins. Figs are excellent substitutes for unnatural sweets.

Kale: Is and excellent source of Vitamin A and provides a good supply of vitamins B and C. Kale contains high amounts of iron, calcium and potassium. Eat kale twice a week at the very least.

Molasses: Provide an excellent source of iron and therefore are a must food in the diet of anyone with iron deficiency anemia. Molasses should be substituted for sugar and candy anytime.

Raisins: Another excellent food for those suffering from anemia, raisins are very high in iron. Raisins are also highly alkaline foods, making them helpful in overcoming acid conditions.

Spinach: This super food is an excellent source of Vitamin A and iron. Spinach should be a regular part of everyone’s diet and may be served lightly steamed as a vegetable, raw in salads or mixed with other cooked vegetables or eggs.

So there you have it , ten foods that are extremely high in vitamins and iron and they are all natural foods too. Add a couple of these in to each meal and you can put that iron deficiency to the back fo your mind as these fruits and vegetables will replenish the iron for you.

Do raw foodists need greens to be healthy?

Most low fat raw vegans, including Dr. Douglas Graham, are big on greens and assert that we absolutely, positively need to consume them in order to thrive on a raw food diet.

On the other hand, there are many raw foodists out there, including 17-year fruitarian Anne Osbourne, who assert that a person can live on fruit alone and be healthy.

While I’m certainly no expert on the matter, I think I can shed some light on what greens can offer to a raw food diet and perhaps help answer the question: Do raw foodists need greens to be healthy?

What Are Greens?

Before I go any further, I want to clarify what I mean by greens.  “Greens” refers to all the lovely tender, leafy, and mild vegetables out there.  This includes:

Romaine lettuce Boston/bib/butter lettuce Red lettuce Mesculin Spinach Iceberg lettuce Mint Oregano Basil Cilantro Parsley Cabbage

I also include mild herbs such as mint and parsley in this category, as they are obviously green, obviously tender, and obviously mild.

And don’t forget the less conventional, but equally delicious, tender green varieties such as bok choy, beet greens, and sauropus!

I do not include dark greens, like kale, or cruciferous vegetables, like broccoli, in this list as they can be hard to digest and unpleasant to eat due to the bitterness.  However, many raw foodists do enjoy these ingredients and do not experience any digestive troubles when blended and consumed with sweet fruits.

Greens are Mineral Rich

This is the main benefit of eating a diet rich in tender, leafy greens.  Sweet fruits are generally considered rich in vitamins, while greens are rich in minerals.

Calcium, sodium, and potassium, phosphorus, chlorine, sulfur, and magnesium (just to name a few) are all present in sufficient quantities in tender leafy vegetables.

And if you’ve ever been anemic, have experienced any problems with iron deficiency, or know anything about sailors who love spinach, I’m sure you are familiar with the spinach-iron connection.

In addition, greens have higher levels of protein as well.  For instance, 100g of bananas contain 4% of total calories from protein while 100g of romaine lettuce has 24% of calories from protein.

Greens are Cravings-Busters

Eating mountains of savory greens helps with cooked food cravings.  The higher amount of sodium, relative to sweet fruits, is said to stop salty food cravings in their tracks.

To be honest, I think this might be a case of confusing the chicken with the egg.

Usually when people start eating greens and stop craving salt, they have also completely eliminated any rock salt – table salt, sea salt, popcorn salt, etc. – from their diet.  It could certainly be that these people no longer crave salt because the salt is no longer in their system, not because they have started eating greens.

However, I definitely think there is something to be said for the power of savory dinner dishes.

Eating super sweet fruit all day can be rather monotonous (and even sickening for some at first) and eating a delicious savory, hearty, and satisfying green-packed meal can make all the difference in a person’s efforts to stay raw.

Greens Offer Variety

Getting a good variety of produce in your diet is important for a couple of reasons:

Variety helps to ensure proper nutrition (this is particularly useful if the quality of your fruit is less than optimal). Variety helps to keep things exciting, since we all know how terribly boring it is to eat raw.

And, as I said in last week’s post on surviving raw winters, variety (in the form of both ingredients and recipes) is especially important during the colder months, when both the quantity and the quality of fruit is limited and less than optimal.

Since high-quality greens are available year-round, this can be an easy way to add more tasty variety into your raw food diet.

But Do We Need Them?!?

I think Michele said it best:

Miss Anne is one of those fortunate few that has access to some AMAZING quality fruit and does well with-out greens and I respect that.

For the rest of us, though, greens are an important “supplement”, if not staple.

I agree.

If you are lucky enough to eat extremely high-quality sweet, non-sweet, and fatty fruits – we’re talking 100% organic, home-grown goodness – then you’ll probably do well without greens.

Fruitbat Anne (the “Miss Anne” Michele is referring to) and her 17 years as a fruitarian certainly stand as a testament to that.

Otherwise, I think it is very important for optimal nutrition to eat enough greens.

Does this mean you have to eat buckets of bib lettuce everyday?  I certainly don’t.  In fact, I rarely even look at a lettuce leaf during the summer months, with all the delicious local tomatoes and cukes around.

That said, you certainly should not neglect your greens or their mineral-rich, non-sweet fruit friends like tomatoes, bell pepper, and cucumber.

The Golden (Apple) Rule

Most importantly of all, never forget that sweet fruit comes first.  As great as greens are, they are simply too low in calories to make up the bulk of your diet.

This is why I do not consume my super salad until after I have eaten all my fruit for the day.

And if I find myself hungry afterward?  You know the drill…I just eat more fruit!

(PRWEB) June 27, 2005

No time for dinner? Enjoying a home-cooked meal may be easier than you think, thanks to Cooking with 5 Ingredients (ISBN 1-931294-86-0), by Dallas publishing company Cookbook Resources (www.CookbookResources.com).

Cooking with 5 Ingredients contains more than 500 recipes, each with 5 ingredients or less and prepared in three easy steps. Dishes like Butter Mint Salad, Unbelievable Crab Dip, Chicken Marseilles and Sunny Lime Pie call for everyday ingredients you already have in your pantry. No gourmet foods or special preparation is needed for these terrific tasting dishes.

Â?This cookbook recognizes that the family meal is different today than it was 20 years ago,Â? said Sheryn Jones, Cookbook Resources president. Â?Working moms and dads no longer have time to spend hours in the kitchen. They need quick, great-tasting recipes that can be on the table in minutes.Â?

Cooking with 5 Ingredients offers simple main dish recipes for chicken, beef, pork and seafood, plus ideas for using leftover holiday meats like turkey and ham.

Other sections include Appetizers (Cheese Straws, No-Fuss Meatballs), Beverages (Lemonade Tea, KidsÂ? Cherry Sparkler), Breads (Sour Cream Biscuits, Quick Pumpkin Bread) and Brunch and Breakfast (Light and Crispy Waffles, Blueberry Coffee Cake).

Soups, Salads and Sandwiches (Cold Cucumber Soup, Spinach and Apple Salad, Meatball Hoagies), Vegetables and Side Dishes (Almond Green Beans, Sweet Potato Wedges) and Desserts (Chocolate Cherry Cake, Peanut Butter Fudge, Apricot Cobbler).

Cooking with 5 Ingredients is part of Cookbook ResourcesÂ? Â?Cooking by the NumbersÂ? series designed to help busy families enjoy meals together. Other books in the series include The Ultimate Cooking with 4 Ingredients, Best of Cooking with 3 Ingredients, Easy Healthy Cooking with 4 Ingredients and Easy Gourmet-Style Cooking with 5 Ingredients .

Â?Families who sit around the dinner table every night and talk are rare these days,Â? Jones said. Â?We believe that the family meal is precious and should be preserved. If we make the food preparation easy, then families will be more likely to eat together on a regular basis and spend quality time together.Â?

Cooking with 5 Ingredients and other Cookbook Resources books are available online at www.CookbookResources.com, www.Amazon.com and www.booksamillion.com or by calling toll-free (866) 229-2665. The website also features printable recipes, recipe contests, stories and more.

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HIGHLAND VILLAGE, TX (PRWEB) September 19, 2004

No time for dinner? Enjoying a home-cooked meal may be easier than you think, thanks to Cooking with 5 Ingredients, a cookbook by Dallas publishing company Cookbook Resources (www.CookbookResources.com).

Cooking with 5 Ingredients contains more than 500 recipes, each with 5 ingredients or less and prepared in three easy steps. Dishes like Butter Mint Salad, Unbelievable Crab Dip, Chicken Marseilles and Sunny Lime Pie call for everyday ingredients, the kind you already have in your pantry. No gourmet foods or special preparation is needed for these terrific tasting dishes.

Â?This cookbook recognizes that the family meal is different today than it was 20 years ago,Â? said Sheryn Jones, Cookbook Resources president. Â?Working moms and dads no longer have time to spend hours in the kitchen. They need quick, great-tasting recipes that can be on the table in minutes.Â?

Cooking with 5 Ingredients offers simple main dish recipes for chicken, beef, pork and seafood, plus ideas for using leftover holiday meats like turkey and ham.

Other sections include Appetizers (Cheese Straws, No-Fuss Meatballs), Beverages (Lemonade Tea, KidsÂ? Cherry Sparkler), Breads (Sour Cream Biscuits, Quick Pumpkin Bread) and Brunch and Breakfast (Light and Crispy Waffles, Blueberry Coffee Cake).

Soups, Salads and Sandwiches (Cold Cucumber Soup, Spinach and Apple Salad, Meatball Hoagies), Vegetables and Side Dishes (Almond Green Beans, Sweet Potato Wedges) and Desserts (Chocolate Cherry Cake, Peanut Butter Fudge, Apricot Cobbler).

Cooking with 5 Ingredients is part of Cookbook ResourcesÂ? Â?Cooking by the NumbersÂ? series designed to help busy families enjoy meals together. Other books in the series include The Ultimate Cooking with 4 Ingredients, Best of Cooking with 3 Ingredients, Easy Healthy Cooking with 4 Ingredients and Easy Gourmet-Style Cooking with 5 Ingredients .

Â?Families who sit around the dinner table every night and talk are rare these days,Â? Jones said. Â?We believe that the family meal is precious and should be preserved. If we make the food preparation easy, then families will be more likely to eat together on a regular basis and spend quality time together.Â?

Cooking with 5 Ingredients and other Cookbook Resources books are available online at www.CookbookResources.com and www.Amazon.com or by calling toll-free (866) 229-2665. The website also features printable recipes, recipe contests, stories and more.

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(PRWEB) November 12, 2004

No time for dinner? Enjoying a home-cooked meal may be easier than you think, thanks to Cooking with 5 Ingredients, a cookbook by Dallas publishing company Cookbook Resources (www.CookbookResources.com).

Cooking with 5 Ingredients contains more than 500 recipes, each with 5 ingredients or less and prepared in three easy steps. Dishes like Butter Mint Salad, Unbelievable Crab Dip, Chicken Marseilles and Sunny Lime Pie call for everyday ingredients, the kind you already have in your pantry. No gourmet foods or special preparation is needed for these terrific tasting dishes.

Â?This cookbook recognizes that the family meal is different today than it was 20 years ago,Â? said Sheryn Jones, Cookbook Resources president. Â?Working moms and dads no longer have time to spend hours in the kitchen. They need quick, great-tasting recipes that can be on the table in minutes.Â?

Cooking with 5 Ingredients offers simple main dish recipes for chicken, beef, pork and seafood, plus ideas for using leftover holiday meats like turkey and ham.

Other sections include Appetizers (Cheese Straws, No-Fuss Meatballs), Beverages (Lemonade Tea, KidsÂ? Cherry Sparkler), Breads (Sour Cream Biscuits, Quick Pumpkin Bread) and Brunch and Breakfast (Light and Crispy Waffles, Blueberry Coffee Cake).

Soups, Salads and Sandwiches (Cold Cucumber Soup, Spinach and Apple Salad, Meatball Hoagies), Vegetables and Side Dishes (Almond Green Beans, Sweet Potato Wedges) and Desserts (Chocolate Cherry Cake, Peanut Butter Fudge, Apricot Cobbler).

Cooking with 5 Ingredients is part of Cookbook ResourcesÂ? Â?Cooking by the NumbersÂ? series designed to help busy families enjoy meals together. Other books in the series include The Ultimate Cooking with 4 Ingredients, Best of Cooking with 3 Ingredients, Easy Healthy Cooking with 4 Ingredients and Easy Gourmet-Style Cooking with 5 Ingredients.

Â?Families who sit around the dinner table every night and talk are rare these days,Â? Jones said. Â?We believe that the family meal is precious and should be preserved. If we make the food preparation easy, then families will be more likely to eat together on a regular basis and spend quality time together.Â?

Cooking with 5 Ingredients and other Cookbook Resources books are available online at www.CookbookResources.com, www.Amazon.com, and www.booksamillion.com or by calling toll-free (866) 229-2665. The website also features printable recipes, recipe contests, stories and more.

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HIGHLAND VILLAGE, Texas (PRWEB) July 29, 2003

Best of Cooking with 3 Ingredients (Cookbook Resources) offers more than 800 three-ingredient recipes for home-cooked meals in minutes.

Bestselling author Ruthie Wornall provides surprising variety with recipes such as Herbed Pork Tenderloin, Texas Brisket, Mock Filet Mignon, Miracle Peanut Butter Cookies, Breakfast Casserole, Sausage and Apples, Spinach Orange Salad, Microwave Fudge, Lemon Jell-O Cake, Mrs. TrumanÂ?s Coconut Balls and more.

Â?This cookbook is foolproof and family-tested,Â? Cookbook Resources president Sheryn Jones said. Â?With three-ingredient recipes, even the busiest families can enjoy a Â?sit-downÂ? meal that is healthier and less expensive than traditional fast food.Â?

Recipes call for common ingredients and include simple instructions, making them ideal for beginning cooks or anyone who needs to prepare good food in minimal time.

Â?This cookbook has already generated interest from some unexpected audiences,Â? Jones said. Â?I heard of a pediatrician who bought several copies for her office. She uses the book when she talks to parents about childrenÂ?s nutritional needs.Â?

Best of Cooking with 3 Ingredients is part of a new cookbook series called “Cooking by the Numbers,” designed to help busy families and friends enjoy meals together.

Other books in the series are Cooking with 5 Ingredients, The Ultimate Cooking with 4 Ingredients, Easy Healthy Cooking with 4 Ingredients and Easy Gourmet-Style Cooking with 5 Ingredients.

Best of Cooking with 3 Ingredients and other Cookbook Resources books are available online at www.CookbookResources.com and by calling toll-free (866) 229-2665. The Cookbook Resources site also features printer-friendly recipes, food columns and more.

Food Editors: Email customerservice@cookbookresources.com for a complimentary sample.

HIGHLAND VILLAGE, TX (PRWEB) October 27, 2004

Â?Best of Cooking with 3 IngredientsÂ? by bestselling author Ruthie Wornall promises to bring families back to the dinner table with more than 800 recipes with just three ingredients each.

Â?This cookbook is foolproof and family-tested,Â? Cookbook Resources president Sheryn Jones said. Â?With three-ingredient recipes, even the busiest families can enjoy a Â?sit-downÂ? meal that is healthier and less expensive than traditional fast food.Â?

Bestselling author Ruthie Wornall provides surprising variety with recipes such as Herbed Pork Tenderloin, Texas Brisket, Mock Filet Mignon, Miracle Peanut Butter Cookies, Breakfast Casserole, Sausage and Apples, Spinach Orange Salad, Microwave Fudge, Lemon Jell-O Cake, Mrs. TrumanÂ?s Coconut Balls and more.

Recipes call for common ingredients and include simple instructions, making them ideal for beginning cooks or anyone who needs to prepare good food in minimal time.

Â?This cookbook has already generated interest from some unexpected audiences,Â? Jones said. Â?I heard of a pediatrician who bought several copies for her office. She uses the book when she talks to parents about childrenÂ?s nutritional needs.Â?

Best of Cooking with 3 Ingredients is part of a new cookbook series designed to help busy families and friends enjoy meals together. Other books in the series are Cooking with 5 Ingredients, The Ultimate Cooking with 4 Ingredients, Easy Healthy Cooking with 4 Ingredients and Easy Gourmet-Style Cooking with 5 Ingredients.

Best of Cooking with 3 Ingredients and other Cookbook Resources books are available online at www.CookbookResources.com, www.Amazon.com and www.booksamillion.com or by calling toll-free (866) 229-2665.

The Cookbook Resources site also features printer-friendly recipes, food columns and more.

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