Dr. Mao's Secrets of Longevity Cookbook: Eating for Health, Happiness, and Long Life

Dr. Mao's Secrets of Longevity Cookbook: Eating for Health, Happiness, and Long Life

Maoshing Ni

Language: English

Pages: 212


Format: PDF / Kindle (mobi) / ePub

 Best-selling author Dr. Mao, known in Hollywood as Doctor to the Stars, offers more than 75 easy-to-prepare, even-better-to-enjoy recipes to bolster health and increase longevity. 
Known as “Doctor to the stars,” Mao Shing Ni, M.D. extends the thoughts presented inside his international best-seller Secrets of Longevity and translates those ideas into kitchen-friendly palate-pleasing recipes that promise to improve health, happiness, and longevity. 
Bite-sized tips are offered alongside easily prepared, flavorful recipes that describe the health benefits of each dish. With a focus on using fresh foods that have specific health benefits and longevity properties, Dr. Mao highlights signature ingredients specific to each dish and provides an overview discussing the food’s particular health benefits. Recipes such as Dr. Mao’s Honey-Glazed Masala Chicken with Apricots to Dr. Mao’s Immune Boost Borscht with Porcini Mushrooms, or Spicy Tri-color Pepper Beef with Himalayan Gojiberry, and Dr. Mao’s signature Anti-Aging Brain Mix and Brain Tonic, are presented alongside beautiful four-color photographs and easy-to-follow directions. In addition, a simple list of life-extending foods is also included, along with a list of in-season bounty and a handy health glossary created especially for this book by Dr. Mao. With such bragging rights, it’s easy to consider Dr. Mao’s Secrets of Longevity Cookbook the ultimate cooking companion and a flavorful resource for living a longer, healthier, and more enjoyable life. 
"I LOVE the book. Dr. Mao’s words confirmed a lot of what I have already known about food, but he made the connection clear on longevity and better living as an older person. It actually changed the way I look at food."  — Pamela Silvestri, Food Editor, Staten Island Advance

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against breast cancer and reduce the incidence of hot flashes that come with menopause. Make sure to always grind the seeds before eating so that it is easier for your body to assimilate the nutrients. COOL THE FIRE TROPICAL SMOOTHIE BENEFITS: HEART + IMMUNITY + ANTI-INFLAMMATION + METABOLISM + DIGESTION This recipe came from a region in Southern China called Hainan Island, a resort island that is also famous for its population of centenarians. The Hainan people drink this year-round to

scrubbed 1 cup steel-cut oats 1 cup frozen corn, thawed ½ sweet onion, finely chopped 2 scallions, finely chopped 1 teaspoon ground turmeric ½ teaspoon cayenne pepper 1 tablespoon almond oil 4 large egg whites Sea salt and freshly ground black pepper 12 ounces fresh crabmeat, picked over for shells and patted dry 3 sprigs fresh basil, for garnish 1. Preheat the oven to 350°F. Put the sweet potatoes on a baking sheet and roast until very tender, about 1 hour. Remove the sweet

for 5 minutes; drain well. Spread asparagus-zucchini mixture evenly in baking dish. 3. In a mixing bowl, whisk together egg whites, soy milk, tapioca flour, sage, Heart Spice Blend, and salt and black pepper, until well mixed. Pour over vegetables in baking dish and place zucchini blossoms on top. 4. Bake, uncovered, for about 35 minutes, or until slightly puffed and top shakes slightly when dish is moved. 5. Let stand for 10 minutes before serving. If desired, garnish individual servings with

CLEANSING VEGETABLE BROTH BENEFITS: HEART + CLEANSING In our modern world, more heavy metals and pesticides are getting stored in our bodies than ever before, causing all sorts of disease. This powerful cleansing recipe not only cleans toxins from the body, but also replenishes minerals in the body with its rich content of potassium and magnesium. I discovered this recipe when I was looking for detoxification methods to reduce levels of mercury and other toxins in my own body. It originates

ginger 1. Preheat the oven to 325°F. Place a large sheet of parchment paper, large enough to loosely tent around all 4 pieces of salmon, on a baking pan. Rub the salmon pieces with a slice of ginger and season them to taste with salt. Place the salmon fillets in the center of the parchment paper on the pan and cover them with the ginger slices and leeks. Bring up the sides of paper, folding the top and sides to make a tent, enclosing the salmon completely. Bake until the salmon is cooked

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