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New Cookbook to Improve Health and Reduce Signs of Aging

New Cookbook to Improve Health and Reduce Signs of Aging

Cooking Well: Anti-Aging features over 100 recipes designed to strengthen the immune system, increase energy and help maintain feeling healthy well into one’s golden years.

More and more research has shown that we actually do have some control over how we age. Many of our lifestyle habits, like diet, sleep, exercise, and stress management, affect our body’s ability to repair the cellular damage that occurs with age. Many foods have properties that help prevent certain diseases and keep us feeling young and healthy. Incorporating these foods into our diet early on helps ensure that the aging process will be gentle and healthful.

With a variety of recipes to suit all tastes and lifestyles, Cooking Well: Anti-Aging has everything to keep your appetite satisfied while taking advantage of key ingredients in preventing the negative effects of aging.

Some of the recipes featured in the book include Apple Cider-Brined Roasted Chicken, Vegetarian Black Bean Soup, Raspberry Almond Chia Pudding, Spinach, Pear and Mint Smoothie, Cauliflower Potato Parmesan Soup, Roasted Maple Dijon Carrots, Super Food Salad, Filet Mignon with Pomegranate Dijon Sauce and many more.

Super Food Salad

Super Food SaladIngredients:
5 ounces baby spinach
5 ounces watercress
2 oranges
2 Haas avocadoes, peeled and sliced
1 cup pomegranate seeds, from 1 medium pomegranate
2 tablespoons fresh orange juice
1 teaspoon sherry vinegar
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground
black pepper, to taste

Place the spinach and watercress in a large salad bowl. Cut the ends off the oranges. Then place each orange cut-side down on a cutting board and carefully slice the skin off. Once the skin is removed, cut the orange segments out from between the membranes with a small knife. Work over a bowl so that you can collect any juices. Squeeze all of the juice out of the remaining orange membranes; you should have about 2 tablespoons of juice.

To make the dressing, whisk 2 tablespoons of the collected orange juice with the vinegar, mustard, and olive oil. Season the dressing with salt and pepper to taste. Toss the greens with 3/4 of the dressing. Arrange the avocado and orange slices on top of the greens and garnish with pomegranate seeds. Drizzle the remaining dressing over the top.

Raspberry Almond Chia Pudding

Raspberry Almond Chia Pudding (2)Ingredients:
1-1/2 cups almond milk
1/4 cup chia seeds
1/2 teaspoon vanilla extract
1/2 cup raspberries

Place the almond milk, chia seeds, and vanilla in a bowl and stir until combined. Alternatively, pour the ingredients into a mason jar or other container with a lid and shake until ingredients are combined. Let the mixture sit for 15 to 20 minutes (the seeds will sink to the bottom), then stir it again. Place the container in the refrigerator and cool overnight. The mixture will thicken as it sits. When ready to serve, divide the pudding into two bowls and garnish with raspberries.


Dr. Sonali Ruder is a physician, chef, and food blogger. Her passion for food started several years ago when she was doing her residency training in New York City. In 2007, she entered a recipe contest on a whim and ended up being selected from thousands of entrants to compete on a cooking competition on the Food Network. After a few years of competitive cooking, Sonali decided to take her passion for cooking one step further by enrolling in culinary school at the Institute of Culinary Education. While she was a student, she started her popular food blog The Foodie Physician where she uses her medical and culinary backgrounds to help readers create meals that are nutritious and full of flavor. In addition to practicing medicine, Sonali also develops recipes and is a contributing writer for several national magazines, cookbooks, and websites. She recently moved to sunny Fort Lauderdale where she lives with her husband and daughter.

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Written by Dr. Sonali Ruder
Contribution by Jo Brielyn
978-1-57826-372-1, $12.50 paperback
978-1-57826-542-8, $9.99 ebook

In stores 11/25/2014

New from Hatherleigh Press.
Distributed through Random House.
Available wherever books are sold.