A guru and spa chef team up in the kitchen


May 22, 2002|By Liz Atwood | Liz Atwood,SUN STAFF

He's the Harvard-trained doctor who made a name for himself advocating healthful eating. She's a spa chef who became famous as Oprah's cook.

Together Andrew Weil and Rosie Daley have written The Healthy Kitchen (Alfred A. Knopf, 2002, $24.95), a he-said, she-said cookbook based on the premise that foods that are good for you can also taste good.

What they offer is a primer on nutrition, including discussions of controversial questions regarding salt, wine, eggs and dairy products.

Along the way, they introduce the reader to "eating mindfully," a Buddhist approach of devoting full attention to each mouthful. "One consequence of unmindful eating is overeating," they write.

So no more bagels with the morning paper or munching popcorn during a movie.

Interestingly, Weil and Daley don't always see eye to eye. She drinks coffee and eats chicken. Weil shuns meat and avoids caffeine. When they disagree on any of the 125 recipes, they say so. He often is urging the use of more spice and seasonings in the dishes they present.

The recipes range from the easy, such as Turkey Burgers, to the more difficult, such as Baked Vegetable Wontons.

Daley said one of her favorites in the book is the Thai Shrimp and Papaya Salad. This dish made for a quick and tasty dinner, although if you use it as a main course, it makes for about three servings instead of six.

Thai Shrimp and Papaya Salad

Serves 6


12 large raw, cleaned and deveined shrimp

1 tablespoon toasted-sesame oil

1/4 teaspoon prepared chili paste (optional)


6 cups washed and dried baby mixed field greens

1/4 teaspoon salt

1/4 cup freshly squeezed lemon juice

1/4 cup olive oil


1/2 cup or 1 bunch cilantro

1 cup cubed papaya

1/4 cup cubed red bell pepper

1/4 cup diced red onion

1 small jalapeno pepper, seeded and minced (optional)

2 tablespoons freshly squeezed lime juice

Preheat the broiler for 15 minutes. Meanwhile, put the shrimp in a medium bowl and add the sesame oil and chili paste, if using. Toss with a spoon to coat the shrimp completely and evenly.

Lay the seasoned shrimp on a baking tray and broil them for 1 minute on the middle rack. Turn them over and broil for 1 more minute or until they are cooked through. The shrimp will be pink when they are done.

Toss the mixed greens with the salt, lemon juice and oil until all the leaves are thoroughly coated.

Pinch the leaves off the cilantro stems. Put the leaves in a small bowl with the remaining salsa ingredients and mix thoroughly with a spoon. Toss the shrimp into the salsa and stir until they are all coated. Put the mixed greens on a platter and lay the shrimp on top.

Nutritional information: 188.2 calories; 14.3 grams fat; 2 grams saturated fat; 7.8 grams protein; 9.4 grams carbohydrate; 40 milligrams cholesterol; 2.3 grams fiber

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