Real Food Has Curves: How to Get Off Processed Food, Lose Weight, and Love What You Eat

Real Food Has Curves: How to Get Off Processed Food, Lose Weight, and Love What You Eat

Bruce Weinstein, Mark Scarbrough

Language: English

Pages: 304

ISBN: 1439160384

Format: PDF / Kindle (mobi) / ePub


Dumping the fake stuff and relishing real food will make you feel better, help you drop pounds, and most importantly, take all the fear out of what you eat. Does that sound too good to be true? It isn’t—despite the fact that lately we’ve given up ripe vegetables for the canned stuff; tossed out sweet, tart orange juice for pasteurized concentrate; traded fresh fish for boil-in-a-bag dinners; and replaced real desserts with supersweet snacks that make us feel ridiculously overfed but definitely disappointed. The result? Most of us are overweight or obese—or heading that way; more and more of us suffer from diabetes, clogged arteries, and even bad knees. We eat too much of the fake stuff, yet we’re still hungry. And not satisfied.

Who hasn’t tried to change all that? Who hasn’t walked into a supermarket and thought, I’m going to eat better from now on? So you load your cart with whole-grain crackers, fish fillets, and asparagus. Sure, you have a few barely satisfying meals before you think, Hey, life’s too short for this! And soon enough, you’re back to square one. For real change, you need a real plan. It’s in your hands.

Real Food Has Curves
is a fun and ultimately rewarding seven-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory. And yes, scrumptious, too. In these simple steps—each with its own easy, delicious recipes—you’ll learn to become a better shopper, savor your meals, and eat your way to a better you. Yes, you’ll drop pounds. But you won’t be counting calories. Instead, you’ll learn to celebrate the abundance all around. It’s time to realize that food is not the enemy but a life-sustaining gift. It’s time to get off the processed and packaged merry-go-round. It’s time to be satisfied, nourished, thinner, and above all, happier. It’s time for real food.

Shape your waist, rediscover real food, and find new pleasure in every meal as Bruce Weinstein and Mark Scarbrough teach you how to:

• Eat to be satisfied

• Recognize the fake and kick it to the curb

• Learn to relish the big flavors you’d forgotten

• Get healthier and thinner

• Save money and time in your food budget

• Decode the lies of deprivation diets

• Relish every minute, every bite, and all of life


Italian Family Cooking: Like Mamma Used to Make

Far Flung and Well Fed

The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals

The Weekend Baker

Dump Dinners

Recipes from the White Hart Inn (Penguin Great Food)












oregano, thyme, red pepper flakes Quick-cooking vegetables like broccoli or asparagus Lemon zest, oregano, thyme, chervil, chives Fruits Thyme, lemon zest, ground cinnamon, star anise, freshly ground black pepper, crushed pink peppercorns One note: relishing herbs and spices isn’t automatic. None is preset in the brain. You have to learn their deep satisfaction by creating more memory tracks associated with pleasure. Go to your spice rack or pantry, open the bottles of dried spices and

Look at that outline. There’s a basic pronoun shift: it to we. We’ve bought into a bind where if it doesn’t work, we’re at fault. But a deprivation diet can’t work. We run on pleasure, especially when it comes to taste.8 We are complex beings, made of the dust of this earth and all that grows in it, beings whose innards reward us with endorphins that add up to ooo, ah, and yes.9 And if our goal is to lose weight, we need to stop boiling dinner in a bag, or going on a fat-flush purge, or doing

inserted into the center of one breast registers 165°F. Transfer to a plate. 4. Melt the butter in the skillet, then add the garlic and red pepper flakes. Stir over the heat until aromatic, about 20 seconds. 5. Add the olives and capers, then pour in the tomatoes. Bring to a simmer, scraping up any browned bits on the skillet’s bottom. Knock the heat down to low and simmer slowly until the sauce has thickened a little, about 3 minutes. Basically, if you run a wooden spoon through the sauce,

damp paper towels. When you’re ready to use them, rinse them in cool water, scrubbing the shells lightly with a potato brush or your fingernails to get rid of any sand. Discard any mussels that are open and will not close when gently squeezed. Then debeard them—that is, remove the wiry hairs that sometimes protrude from the shells; pull these off just before you cook the mussels. Once the mussels are cooked, always err on the side of safety and discard any that are not open. MAKES 4 SERVINGS

stirring often. 5. Pour in the pomegranate molasses; add the squash cubes. Stir well, then nestle the chicken pieces into the pot. Pour in any juices from their platter. 6. Once the sauce is at a simmer, cover, reduce the heat to low, and simmer slowly until the chicken is cooked through and the squash is quite tender, about 1 hour 20 minutes. Note: Pomegranate molasses is pomegranate juice reduced to a thick, sweet, sour syrup and used as a basic flavoring in many Middle Eastern dishes. Look

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