Bill Levitt - Superfood Genius! 99 Mouthwatering Vegetarian Slow Cooker Recipes, Green Smoothie & Raw Food Recipes For Every Meal of The Day

Copyright 2012 Bill Levitt And Little Pearl Publishing.

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By: Bill Levitt

Contents

Introduction

We all know that knowledge is power and, over the past few years, I am sure that we have all learned a thing or two about the power of superfoods. These amazing foods have dominated the media and inundated marketing in the United States and Europe. And while it is great that we are becoming aware of foods that are not only healthy but also capable of improving longevity and healing our bodies, there is one important factor that has been overlooked during the superfood takeover.

How do you actually incorporate superfoods into your diet on a regular basis?

And while I love green smoothies and believe that they are a fantastic way for reaping the benefits of multiple superfoods at once, how many of us are actually willing to drink smoothies for every meal?

As a nutritionist and at-home chef, I have taken it upon myself to learn how to cook with superfoods. I didnt want to give up my favorite meals, but I wanted to practice what I preach to my clients every day if you treat your body like the super-powered machine it is, you will understand why it is so important to eat quality foods packed with beneficial vitamins, minerals, nutrients, and antioxidants on a regular basis ; in fact, at every meal.

I originally compiled this book of my favorite superfood recipes for my clients, proving that superfoods can be the super star of every meal, even desserts! By using these recipes, they have lost weight, improved attitudes, overcome addictions, slowed aging, reduced the effects of osteoporosis and arthritis, and even beat cancer! They are not just knowledgeable of superfoods, but, because they have learned how to incorporate their smarts into their day-to-day life, they have become superfood geniuses!

Ill be honest, I cannot guarantee amazing results, but I can guarantee that superfoods will give you an improved life and body in a completely natural, no side-effect, kind of way . There is no such thing as a superfood diet, but there is a superfood lifestyle. And I hope that this cookbook will be exactly what you need to help make nutritional choices that will have a great impact on the life you are able to live for the decades that lie ahead.

In each recipe, you will notice that the superfoods are bolded, making it easy for you to see the foods you definitely do not want to replace as you cook. At the end of the book is an index of all of the superfoods used in the 99 recipes, with their benefits explained. There are enough delicious and crowd-pleasing recipes in here for every meal that you no longer have any excuse to not make superfoods a staple in your diet.

Become a superfood genius and, believe me, you will be glad you did!

Bill Levitt

PS - here are two other superfood books I would highly recommend:

Dried Blueberry And Hempseed Muffins

Ingredients:

• 1 cups wheat bran
• 1 cups whole wheat flour
• 2 tablespoons meal
• 1 teaspoons baking soda
• 1 teaspoons ground
• 1 teaspoon baking powder
• teaspoon salt
• 2/3 cup packed dark brown sugar
• 2/3 cup dried
• cup seeds, shelled
• 3 tablespoons vegetable oil
• 1 1/3 cups plain soy yogurt
• 1 large ripe , peeled and cut
• 2 to 3 handfuls fresh , chopped

Directions:

Preheat your oven to 400 degrees F. Use paper liners to line a 12-cup muffin tin.

Using a large bowl, mix together the bran, flour, flaxseed meal, baking powder, baking soda, cinnamon, salt, and brown sugar. Then stir in the superfoods, dried blueberries and hempseeds.

In a blender, combine the oil, yogurt, banana, and spinach. Blend on medium speed until the mixture becomes smooth. Pour the blended ingredients over the dry ingredients in the large bowl. Gently stir until all ingredients are moistened.

Carefully spoon the batter into the lined muffin tin. Bake the muffins for 18 to 20 minutes. Allow the muffins to cool a few minutes before removing them from the tin and transferring them to a wire cooling rack.

Yield: 12 muffins

Kale Muffins

Ingredients:

• 1 cups all-purpose flour
• 1 cup quick-cooking rolled oats
• 2 teaspoons baking powder
• 2 teaspoons granulated sugar (theres a healthy vegan sugar if youd like!)
• teaspoon salt
• 1 cups plain milk
• cup
• 2 teaspoons Dijon mustard
• 1 cup , finely chopped
• cup green onions, chopped

Directions:

Preheat oven to 400 degrees F. Use paper liners to line a 12-cup muffin tin.

Combine flour, oats, baking powder, sugar and salt in a large bowl; whisk together. In another smaller bowl, whisk the milk, oil, and mustard together until everything is well combined. Stir in the kale and green onions.

Pour the kale mixture into the flour mixture. Stir everything together until it is just blended; dont overdo! Equally divide the muffin batter into the prepared muffin tin.

Bake for approximately 20 minutes. Test the muffins with a toothpick before removing from the oven if it comes out gooey, leave them in!

Allow the muffins to cool for a few minutes before transferring them to a wire cooling rack.

Yield: 12 muffins

Pecan and Zucchini Muffins

Ingredients:

• 1 1/3 cups whole wheat flour
• 2/3 cup bran
• 2 teaspoons baking powder
• 1 teaspoon ground
• teaspoon salt
• teaspoon ground cloves
• 2/3 cup granulated sugar
• 2 large , mashed
• 1/3 cup vegetable oil
• cup milk
• 1 teaspoon vanilla extract
• 2 cups zucchini, coarsely shredded and not peeled (more nutrients!)
• cup , chopped

Directions:

Preheat your oven to 375 degrees F. Prepare your 12-muffin tin with grease or by lining each cup with paper liners.

Whisk the flour, bran, baking powder, cinnamon, salt, and cloves together in a large bowl. In another smaller bowl, combine the sugar, bananas, oil, milk, and vanilla. Whisk the ingredients together until everything is well blended and frothy. Add the zucchini and stir in.