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New Cookbook Provides an Introduction to the Spanish Mediterranean Diet
A new book takes home cooks on a culinary journey through Spain’s healthiest traditions. A health book, cookbook, and culinary travel memoir all rolled into one, The Iberian Table by award-winning author Robin Keuneke is a love letter to Spain, decoding one of the world’s healthiest and most delicious food cultures. Spain is not only home to more restaurants in the world’s top 50 than any other country, but it also boasts one of the highest life expectancies globally, second only to Japan.In The Iberian Table, Keuneke, known for her bestsellers Total Breast Health and The Detox Revolution, takes readers on a vibrant exploration of Spanish food and culture. With over 100 mouthwatering recipes crafted for the American home cook, she brings the Spanish Mediterranean diet to life—an often overlooked yet profoundly life-extending approach to eating. Alongside easy-to-follow recipes, Keuneke offers practical advice on meal planning and weekly menus, with ingredients readily available at most grocery and health food stores.Some of the recipes included in The Iberian Table:Vegetable MenestraCarme Ruscalleda’s Irresistible Ibérico Ham CroquettesPoached Chicken on Endive with Saffron YogurtMediterranean seafood paellaGarlic Shrimp CazuelaSalad of Steamed Baby Purple Potatoes over Fennel, Sweet Onion, and CapersFabada AustrianaKeuneke also shines a spotlight on the culinary traditions of Spain’s northern region, a gastronomic powerhouse that boasts 9 of the 11 restaurants awarded 3 stars in the 2018 Michelin Guide. The book includes special contributions from Michelin-starred chefs Carme Ruscalleda and Elena Arzak, who share health insights and a few treasured recipes from their legendary repertoires.
THE IBERIAN TABLE: Healthy Cooking Secrets from the Land of LongevityBy Robin KeunekePub Date: October 22, 2024Publisher: Bay of Roses BooksGenre: Lifestyle/Cookbook/HealthFormat/ISBN/Price: Paperback / 0692982191 / $24.99Through The Iberian Table, readers will immerse themselves in Spain’s diverse culinary landscape, each region offering its own unique gastronomic identity. Keuneke’s rich storytelling and expert insights provide a deeper understanding of the Mediterranean diet and the Spanish way of life—a lifestyle that has contributed to the remarkable longevity of its people.This book is a must-read for food lovers and health-conscious cooks of all ages, offering both inspiration and practical guidance on how to incorporate these timeless traditions into everyday life.
“The Iberian Table whisks me away emotionally, historically and scientifically to incorporate this way of eating into my lifestyle. So simple and so much fun! With Robin’s recipes I can visit Spain in my kitchen every night knowing that, in the process, I am promoting good health for my family.” – Sandy Gooch, author and natural foods retail pioneer
ABOUT THE AUTHOR
Robin Keuneke is an author, natural foods chef, and fine artist. She is the author of Total Breast Health: Power Foods for Prevention and Wellness, a Publisher’s Weekly Best Book of the Year, and coauthor with Thomas J. Slaga of The Detox Revolution: A Powerful Program for Boosting Your Body’s Ability to Fight Cancer and Other Diseases. The former food editor for Total Health Magazine, Spain’s Mediterranean diet was a story she had to tell. Keuneke has exhibited her oil paintings in New York City and London and her etchings are in the permanent collection of the New York Public Library. With her husband, Thomas, she divides her time between Atlanta, Georgia and Delray Beach, Florida. Her next book, Basque to Barcelona and Stories Along the Way, is a collection of historical fiction around the theme of Spanish culinary pursuits.Basque Piperrada Vasca of Orange and Yellow Bell Peppers and EggsServes 4
IngredientsExtra Virgin Olive OilMinced pancetta (optional)1 cup of red, orange, and yellow bell peppers cut into thin strips1 large yellow onion, sliced (about 1½ cups)4 garlic cloves, minced2 large tomatoes cut into bite-size pieces6 large eggs, from cage-free hensSalt, pepperIn a large skillet or a cazuela, sauté onion, half the garlic, and the peppers in EVOO for 15-20 minutes, seasoning with salt and pepper, and taking care to stir with a wooden spoon at intervals to prevent onions and peppers from burning. Remove.In the same pan slicked with plenty of EVOO, sauté remaining cloves of garlic (and pancetta) for about5-7 minutes.Add tomatoes, season lightly with salt and a grinding of pepper. Continue sautéing until tomatoes soften.Stir in the peppers/onions. Break and arrange eggs over the mixture of tomatoes, peppers,and onions and salt lightly. Take care not to overcook. The yolks should be runny. -
Try These Fun, Fresh Pizza Recipes Tonight
Looking for a fun, fast dinner? We invite you to enjoy these yummy recipes from our new cookbook Pizza! Pizza! Pizza! from Sara Haas, RDN.
Recipe #1:
Spicy Southwest Pizza
Makes: One 10-inch pizzaIngredients
1 ball dough of your choice, at room temperature
3 tablespoons Spicy Cilantro Oil (see below), divided
1 small jalapeño, sliced
⅓ cup canned black beans, drained and rinsed
¼ cup fresh sweet corn kernels
¼ cup seeded finely chopped fresh tomatoes
2 green onions, thinly sliced, divided
¼ teaspoon kosher salt
⅛ teaspoon black pepper
1 cup shredded pepper Jack cheese (4 ounces)
¼ cup fresh cilantro, choppedFor the Spicy Cilantro Oil
1 cup packed fresh cilantro leaves and stems, roughly chopped
2 cloves garlic, roughly chopped
2 tablespoons roughly chopped jalapeño (about 1 pepper)
½ teaspoon ground coriander
¼ teaspoon kosher salt
⅓ cup avocado oil (or canola oil)Directions
Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.
To make the Spicy Cilantro Oil, add the cilantro, garlic and jalapeño to a food processor and pulse to combine. Remove lid, scrape down sides of the bowl and add the coriander and salt. Cover with the lid and, with the processor running, stream in oil and blend until smooth. Set aside.
When ready to make the pizza, sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough and shape into a circle, then transfer to prepared peel or parchment.
Spread 2 tablespoons of the Spicy Cilantro Oil over dough, leaving a 1-inch border around the edge, then top with jalapeño slices, black beans, corn, tomatoes, and half of the green onions. Sprinkle with salt and black pepper and scatter cheese on top.
Bake until the cheese is melted and the crust is golden, 8–10 minutes.
Remove the pizza from the oven and transfer it to a cutting board. Drizzle the remaining tablespoon of Spicy Cilantro Oil on top, and garnish with the cilantro and remaining green onions. Cut into slices and enjoy immediately.
With over 75 unique recipes from savory homemade sauces to perfect pizza extras like salads and desserts, Pizza! Pizza! Pizza! has everything you need: making your own dough, preparing the best sauces, combining exciting topping ideas, and more.
Recipe #2:
Hummus & Roasted Red Pepper Pizza
Makes: One 10-inch pizzaIngredients
1 ball dough of your choice, at room temperature
¼ cup hummus
1 cup packed baby spinach 1 jarred roasted red bell pepper, thinly sliced
1 cup low-moisture part-skim shredded mozzarella cheese (4 ounces)
¼ cup crumbled feta cheese
¼ teaspoon smoked paprika
1 tablespoon finely chopped curly parsley
Flaky sea salt and black pepper, for garnishingDirections
Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.
Sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough and shape into a circle, then transfer to prepared peel or parchment.
Spread hummus over dough leaving a 1-inch border around the edge, then top with spinach and bell pepper. Sprinkle mozzarella and feta cheese, then sprinkle with smoked paprika.
Bake until the cheese is melted and the crust is golden, 8–10 minutes.
Remove the pizza from the oven and transfer it to a cutting board. Garnish with parsley, flaky sea salt and black pepper, then cut into slices and enjoy immediately.
About the Author
Sara Haas, RDN, LDN, is a professional recipe developer, food photographer and freelance writer based in Chicago, Illinois. Sara has been featured in Eating Well Magazine, Allrecipes, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, and more. She is also the author of Taco! Taco! Taco! and co-author of The Fertility Foods Cookbook. Find out more at sarahaasrdn.com.
Pizza! Pizza! Pizza!
Written by Sara Haas, RDN
978-1-57826-968-6, $25.00 hardcoverPublished by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com -
Maple-Roasted Buttternut Squash Pudding Cakes
After we asked you to share your best holiday recipes, we received many tempting entries for celebrating Valentine’s Day, St. Patrick’s Day, Thanksgiving, and so many other special days. Margee Berry won second prize in our recipe contest with this fall-themed dish!
Photo credit: Vaughan Communications/ Sam Jones
CAKES:
2 ½ cups peeled, cubed butternut squash
1 tablespoon plus ¼ cup maple syrup
1 teaspoon olive oil
1 cup evaporated milk
1/3 cup sugar
2 teaspoons cornstarch
½ teaspoon pumpkin pie spice
2 eggs
TOPPING:
1 cup fresh or frozen cranberries
¼ cup chopped, pitted dates
3 tablespoons maple syrup
1 tablespoon brown sugar
1/3 cup chopped pecans
For cakes:
- Preheat oven to 350 degrees F. Butter or grease sides and bottoms of eight 4-ounce ramekins or custard cups. Set ramekins into a 13×9-inch baking dish. Get out a baking sheet.
- In a bowl, combine squash, 1 tablespoon maple syrup, and olive oil. Toss to coat, then spread squash onto baking sheet. Roast squash, turning once, for 18 minutes, or until golden.
- Transfer squash to a blender or food processor along with ¼ cup maple syrup, evaporated milk, sugar, cornstarch, and pumpkin pie spice. Process until smooth, scraping down the sides as necessary. Add eggs, whirl just until blended; divide into ramekins. Pour enough hot water into baking dish to come 1 inch up the sides of ramekins.
- Bake for 25 to 30 minutes, or until cakes are just set and tops are golden. Remove ramekins from water and let cool slightly or come to room temperature before serving. Top each with the cranberry topping.
For topping:
- In a pan over medium heat, bring cranberries, dates, maple syrup, and brown sugar to a slight boil. Stir often until cranberries start to pop. Remove from heat and stir in pecans. Makes 8 servings.
The 2025 Old Farmer’s Almanac is available wherever books and magazines are sold. Support local booksellers whenever possible! A full list of stores that carry The Old Farmer’s Almanac is available at Almanac.com/Wheretobuy. Print and digital copies of The 2025 Old Farmer’s Almanac are also available online at Almanac.com/Shop and on Amazon.
The Old Farmer’s Almanac—with its iconic yellow cover and classic corner hole—originates from Yankee Publishing Inc., a 100% employee-owned company in Dublin, New Hampshire. The Almanac’s editors also produce their annual Garden Guide, digital monthly magazine EXTRA!, The Old Farmer’s Almanac for Kids (Vol. 10 now available), and a collection of wall and desk calendars, including The Old Farmer’s Almanac Planner. They also publish a collection of gardening titles, such as the Container Gardener’s Handbook (released in Spring 2024), the Flower Gardener’s Handbook, and the Vegetable Gardener’s Handbook (now in its seventh printing!).
Daily Almanac wit and wisdom are available through Almanac.com, Facebook, Pinterest, Instagram, TikTok, and the Amazon Echo voice assistant.
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FoodTrients Shares the Secrets to Longevity with a Diet from Okinawa
Okinawa is in the southern-most prefecture of Japan, straddling the East China and the Philippine seas. Besides being known as the location of a U.S. Army base, Okinawa is one of the five ‘Blue Zones’ described by journalist, author, and National Geographic fellow, Dan Buettner. These are five populations throughout the world with unusually high numbers of individuals who live happier, healthier lives, often to one hundred and beyond.
Grace O, the visionary behind FoodTrients, derives her philosophy of graceful, healthy aging from the dietary practices observed in the vibrant Blue Zone regions.In a nutshell, what these societies have in common is they:1. Exercise naturally in their everyday activities, walking, gardening, building, etc.2. Maintain purpose throughout their lives.3. Take time each day to de-stress.4. Belong to a society or faith-based organization.5. Put families and friends first.6. Choose or were born into societies with healthy behaviors.And when it comes to eating, residents of ‘Blue Zones’:– Drink alcohol moderately, regularly, or not at all.– Eat until they are just 80% full.– Consume a mostly plant-based diet.The cuisine of Okinawa is even more vegetable-centric than the typical Japanese diet. Okinawans dine on a menu that is heavy in whole grains, soy products, and vegetables, both from land and sea. As a result, they enjoy a level of heart disease that is one-fifth that of Americans, as well as lower rates of cancer.One of the mainstays of the Okinawan diet is a purple sweet potato called, beni imo. Like other highly colored fruits and vegetables, including cherries, blueberries, raspberries, and red cabbage, these sweet potatoes are high in flavonoids, which are antioxidant compounds. They also contain large amounts of cell-repairing vitamin E and lycopene. There is also a domestic sweet potato with purple skin and flesh, called the Stokes Purple® that is available late August through winter. Okinawa purple sweet potatoes have buff-colored skins and purple flesh and are available fall through winter. For optimal sweetness and fluffiness, both should be baked lower and longer than other potatoes—about 90-120 minutes at 350 degrees (though you may have to experiment). These potatoes are delicious baked, slit open, sprinkled with salt and pepper with a squeeze of lime juice. You can also top them with a little sour cream or plain Greek yogurt and sprinkle with chives.Try this delicious fall recipe featuring purple potatoes.Tropical Purple Potato SoupServes sixHere’s a tropical-style soup featuring purple potatoes that will dazzle your friends. It contains a healthy dose of herbs and spices that help regulate blood sugar and blood pressure.
Ingredients:2 medium sweet onions, sliced then chopped into ¼” pieces1 ½ Tbs. vegetable oil such as avocado oil2 medium purple sweet potatoes, peeled and cut into ¾” cubes1 serrano chili, seeded and minced3 cloves garlic, peeled and minced½” slice fresh ginger, peeled and minced1-14 oz. can coconut milk (or 1 ½ cup macadamia milk)2 ½ cups water¼ tsp. ground turmeric½ tsp. ground corianderSea salt to taste3 cups cooked riceChopped cilantro and lime wedges for garnishInstructions:1. Sautee the onions in the vegetable oil in a Dutch oven over medium heat until softened, about 4 minutes.2. Add the sweet potatoes, the serrano chili, garlic, and ginger; cook 2-3 minutes, stirring frequently.3. Add the coconut (or macadamia) milk, water, turmeric, coriander, and pinch of salt; bring to a boil.4. Reduce heat and simmer 20-25 minutes until the sweet potatoes are tender.5. Place a scoop (1/2 cup) of rice in a shallow bowl and ladle the soup over; top with chopped cilantro and a wedge of lime.About FoodTrientsFoodTrients® is a philosophy and a resource dedicated to the foods and rejuvenating nutrients that help us fight the diseases of aging and promote longevity. All of the recipes combine modern scientific research and medicinal herbs and ingredients from cultures around the world. They’re loaded with flavor and superfoods, which promote wellness, increase energy and vitality, improve skin, and help people look and feel younger.
About Grace OOver a span of 30 years, Grace O has built an impressive record of business achievement, community building, philanthropy, and community service in California. Guided by her spirit of entrepreneurship and building on a model of generosity learned from her family, Grace has spent a lifetime helping people heal through food and medicine. Grace launched FoodTrients.com in 2010 where she shares age-defying superfoods from around the world and creates delicious recipes with them. Grace is the author of three award-winning cookbooks—The Age GRACEfully Cookbook: The Power of FOODTRIENTS to Promote Health and Well-being for a Joyful and Sustainable Life; The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, and the multi-award-winning Anti-Aging Dishes from Around the World.For more information and recipes visit www.FoodTrients.com.You May Also Like
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New Cookbook – The Iberian Table – Provides an Introduction to the Spanish Mediterranean Diet
A new book takes home cooks on a culinary journey through Spain’s healthiest traditions. A health book, cookbook, and culinary travel memoir all rolled into one, The Iberian Table by award-winning author Robin Keuneke is a love letter to Spain, decoding one of the world’s healthiest and most delicious food cultures. Spain is not only home to more restaurants in the world’s top 50 than any other country, but it also boasts one of the highest life expectancies globally, second only to Japan.In The Iberian Table, Keuneke, known for her bestsellers Total Breast Health and The Detox Revolution, takes readers on a vibrant exploration of Spanish food and culture. With over 100 mouthwatering recipes crafted for the American home cook, she brings the Spanish Mediterranean diet to life—an often overlooked yet profoundly life-extending approach to eating. Alongside easy-to-follow recipes, Keuneke offers practical advice on meal planning and weekly menus, with ingredients readily available at most grocery and health food stores.Some of the recipes included in The Iberian Table:Vegetable MenestraCarme Ruscalleda’s Irresistible Ibérico Ham CroquettesPoached Chicken on Endive with Saffron YogurtMediterranean seafood paellaGarlic Shrimp CazuelaSalad of Steamed Baby Purple Potatoes over Fennel, Sweet Onion, and CapersFabada AustrianaKeuneke also shines a spotlight on the culinary traditions of Spain’s northern region, a gastronomic powerhouse that boasts 9 of the 11 restaurants awarded 3 stars in the 2018 Michelin Guide. The book includes special contributions from Michelin-starred chefs Carme Ruscalleda and Elena Arzak, who share health insights and a few treasured recipes from their legendary repertoires.Through The Iberian Table, readers will immerse themselves in Spain’s diverse culinary landscape, each region offering its own unique gastronomic identity. Keuneke’s rich storytelling and expert insights provide a deeper understanding of the Mediterranean diet and the Spanish way of life—a lifestyle that has contributed to the remarkable longevity of its people.This book is a must-read for food lovers and health-conscious cooks of all ages, offering both inspiration and practical guidance on how to incorporate these timeless traditions into everyday life.
“The Iberian Table whisks me away emotionally, historically and scientifically to incorporate this way of eating into my lifestyle. So simple and so much fun! With Robin’s recipes I can visit Spain in my kitchen every night knowing that, in the process, I am promoting good health for my family.” – Sandy Gooch, author and natural foods retail pioneer
ABOUT THE AUTHOR
Robin Keuneke is an author, natural foods chef, and fine artist. She is the author of Total Breast Health: Power Foods for Prevention and Wellness, a Publisher’s Weekly Best Book of the Year, and coauthor with Thomas J. Slaga of The Detox Revolution: A Powerful Program for Boosting Your Body’s Ability to Fight Cancer and Other Diseases. The former food editor for Total Health Magazine, Spain’s Mediterranean diet was a story she had to tell. Keuneke has exhibited her oil paintings in New York City and London and her etchings are in the permanent collection of the New York Public Library. With her husband, Thomas, she divides her time between Atlanta, Georgia and Delray Beach, Florida. Her next book, Basque to Barcelona and Stories Along the Way, is a collection of historical fiction around the theme of Spanish culinary pursuits.Basque Piperrada Vasca of Orange and Yellow Bell Peppers and EggsServes 4IngredientsExtra Virgin Olive OilMinced pancetta (optional)1 cup of red, orange, and yellow bell peppers cut into thin strips1 large yellow onion, sliced (about 1½ cups)4 garlic cloves, minced2 large tomatoes cut into bite-size pieces6 large eggs, from cage-free hensSalt, pepperIn a large skillet or a cazuela, sauté onion, half the garlic, and the peppers in EVOO for 15-20 minutes, seasoning with salt and pepper, and taking care to stir with a wooden spoon at intervals to prevent onions and peppers from burning. Remove.In the same pan slicked with plenty of EVOO, sauté remaining cloves of garlic (and pancetta) for about5-7 minutes.Add tomatoes, season lightly with salt and a grinding of pepper. Continue sautéing until tomatoes soften.Stir in the peppers/onions. Break and arrange eggs over the mixture of tomatoes, peppers,and onions and salt lightly. Take care not to overcook. The yolks should be runny. -
Mightylicious Cookies: The Allergen-Friendly, Kid-Approved Snack for Back-to-School Season
As the back-to-school season kicks off, finding snacks that are both kid-approved and allergen-friendly can feel like a challenge. But don’t worry—Mightylicious cookies are here to save snack time with a delicious twist.
Mightylicious isn’t just another gluten-free cookie; it’s a game-changer. These hand-crafted treats are loaded with amazing flavor and perfect texture, made from clean, all-natural ingredients. Whether your kids have dietary restrictions or you’re just looking for a healthier snack option, Mightylicious is the go-to choice that everyone will love.
Created by Carolyn Haeler, who was diagnosed with celiac disease in 2012, Mightylicious was born out of the need for a gluten-free cookie that didn’t compromise on taste or quality. Carolyn’s mission was simple: to create cookies that are not only safe for those with gluten sensitivities but are also irresistibly delicious for everyone.
Mightylicious offers seven scrumptious varieties, including Brown Butter Chocolate Chip, Double Dutch Chocolate Chip, and Vegan Chocolate Chip—perfect for slipping into lunchboxes or enjoying as an after-school treat. Each cookie is 100% gluten-free, and the entire line is made without wheat, rye, barley, or RBST, so you can feel good about what you’re giving your kids.
Introducing my spiced-up twist on a classic favorite: Oatmeal Raisin cookies with a warm, comforting blend of cinnamon, allspice, and nutmeg. Inspired by an old family recipe and crafted with love, this cookie has quickly become our most requested flavor.
Vegan, Kosher, Gluten-Free, Non-GMO, Dairy-Free, Egg-Free, and Soy-Free—it’s the perfect treat for everyone, no matter their dietary needs. Whether you’re looking for a wholesome snack or a cozy bite with your coffee, our Oatmeal Raisin cookie is here to satisfy your cravings with every chewy, spiced bite.
Available online and in major retailers like Walmart, Whole Foods, and Costco, Mightylicious cookies are just what you need to keep snack time fun and flavorful this school year. Stock up today and give your kids a snack that’s as delicious as it is wholesome.
This back-to-school season, make Mightylicious your new family favorite!
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