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Book review

The Longevity Kitchen

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Book review

Katz's new cookbook features easy-to-prepare recipes containing ingredients that hold the promise of health and longevity.

The Longevity Kitchen 
by Rebecca Katz with Mat Edelson
Ten Speed Press 2013, 243 pages, $35
ISBN: 978-1-60774-294-4

A quick glance at my kitchen library would be unlikely to reveal that this is, in fact, the newest cookbook on my shelf. In the short time I’ve had it, The Longevity Kitchen has become an oft-used favourite with well-thumbed pages and numerous bookmarks. This new addition to the bookshelf quickly found a home alongside other culinary classics from Ten Speed Press that have been treasured since my youth.

Rebecca Katz is a wellness author and chef who has worked alongside Andrew Weil, Deepak Chopra, and others. She’s been featured on Oprah.com, The Washington Post, and Better Homes and Gardens, to name a few. She’s been around, and knows food well.

Katz introduces each recipe with a casual voice that links her ingredients to their science-backed promise of health and longevity. This is an easy book to read—and to cook from. It remained open and accessible on my counter for weeks as I hopped from one recipe to another; musing, planning, and cooking.

My copy holds bookmarks on these recipes to try next: Lemon Chive Potatoes has antioxidant properties; Mexican Cabbage Crunch combines jicama, cilantro, jalapenos, and pumpkin seeds; and Cauliflower Purée with Cumin and Lime promises real wow factor while supporting liver detoxification.

I’m always happy about new ideas that use the garden’s year-round bounty of kale. (Ah, life on the West Coast!) Katz shares five recipes featuring this popular anti-inflammatory, cholesterol-reducing leafy green, including a kale pesto and Sweet-and-Sour Asian Cabbage and Kale. A refreshing Edamame Wasabi Spread received two thumbs up when sampled with both fish and steak. Think of it also as a twist on veggie dip for a last minute potluck or party.

I enjoyed trying Pomegranate Molasses and made two batches of this versatile zingy-sweet reduction. Nor could I resist following instructions for slow oven-roasted strawberries topped off with an ever-so-easy and elegant Maple Almond Brittle. The “Sweet Bites” chapter is kept to a minimum, however, as tempting savoury recipes abound.

If you enjoy the gorgeous and healthy recipes offered by alive each month, I expect you’ll love The Longevity Kitchen as much as I did. This book is a natural fit for those of us who enjoy cooking real, nutritious food. Yum.

The Longevity Kitchen

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