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The following is an excerpt from the book Eat Right for Your Metabolism

by Felicia Drury Kliment

Millions of dollars for people starting a business, going to collage, or purchasing a house. We will write the grant for you! Click here for details.

Lose weight and prevent disease - without dieting!

         You’ve tried low-fat, low-carb, and high protein diets, but you can’t seem to keep the weight off. Why? As nutritionist Felicia Drury Kliment explains, all digestive metabolisms are not the same, and your friend’s diet miracle could be your diet disaster. The fact is, when you eat right for your metabolism, your body automatically regulates your food intake.

         We're introducing the new book Eat Right for Your Metabolism by Felicia Drury Kliment, acclaimed author and nutritional consultant. Kliment believes that all digestive metabolisms are not the same and metabolic type must be taken into account when creating a diet plan. Her book teaches readers about the three basic metabolic types -- meat-eater, grain-eater, and omnivore and how to customize an eating plan for each type.

Salmon Filet with Mango Cilantro Salsa

4 6-ounce portions salmon filet

Mango Cilantro Salsa
1 ripe mango, peeled and ½-inch diced 
¼ cup chopped scallion, green part only 
¼ cup diced red bell pepper 
1 tablespoon finely diced fresh jalapeno 
1 tablespoon chopped fresh cilantro 
1 small clove garlic, minced 
1 tablespoon freshly squeezed lime juice 
¼ teaspoon salt 
½ teaspoon extra-virgin olive oil

Bake salmon filet at 400ºF for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.

Yield: 4 servings

Nutrition Information: 245 calories, 7 g fat, 35 g protein, 11 g carbohydrate, 2 g dietary fiber, 88 mg cholesterol, 251 mg sodium.

Chicken Corn Chowder

1 pound boneless, skinless chicken breast, cut into 1-inch pieces 
1 tablespoon lime juice
1 teaspoon salt 
1 cup diced yellow onion 
1 cup chopped green onion 
2 tablespoons pure olive oil or butter 
2 cloves garlic, minced 
1 cup diced celery 
1 cup diced red bell pepper 
1 or 2 jalapeños, seeded and chopped fine 
1 16-ounce bag frozen corn kernels 
1 4-ounce can green chilies, diced 
1 quart chicken broth, preferably natural 
1 cup cream 
½ teaspoon ground black pepper 
1 cup grated potato, preferably Yukon Gold, grated just before using 
1 teaspoon cornstarch 
¼ cup chopped fresh cilantro

Marinate chicken in lime juice and ¼ teaspoon salt. Set aside. In soup pot, sauté yellow and green onions in olive oil over medium-high heat until soft, approximately 4 to 5 minutes. Add garlic and sauté an additional minute. Add celery, bell pepper, jalapeño, corn, green chilies, chicken broth, remaining salt, cream, and black pepper. Bring soup to a simmer. As soon as soup starts to simmer, grate potato and add directly to pot. Mix cornstarch with 2 tablespoons water and add to pot. Continue to simmer for 20 minutes. Add chicken and juice to the pot and simmer for an additional 10 minutes. Stir in cilantro. Serve hot.

Yield: 6 servings

Nutrition Information: 358 calories, 16 g fat, 27 g protein, 31 g carbohydrate, 4 g dietary fiber, 70 mg cholesterol, 870 mg sodium.

Roasted Vegetables

6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well.)
¼ cup pure olive oil 
Salt and pepper to taste

Preheat oven to 425°F. Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper.

Yield: 6 servings

Nutrition Information: 155 calories, 9.22 g fat, 1.52 g protein, 18.8 g carbohydrate, 3.25 fiber, 0.0 mg cholesterol, 656 mg sodium 

White Bean and Kale Salad

1 cup great northern beans, soaked overnight in 1 quart water 
½ medium sweet onion, cut into thin half-moon slices
¼ cup pure olive oil 
2 tablespoons balsamic vinegar 
6 cups coarsely chopped kale 
2 tablespoons currants 
2 teaspoons freshly squeezed lemon juice
¼ teaspoon salt 
¼ teaspoon crushed red chili pepper 
Ground black pepper to taste

Drain beans. Add 6 cups of water and cook over medium heat until tender, approximately 40 to 45 minutes. Sauté onion in large pan in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes. Add 1 tablespoon balsamic vinegar and cook for an additional minute, stirring constantly to prevent scorching. Sauté kale in large pan over medium-high heat with 1 tablespoon olive oil until tender, about 3 to 4 minutes. Stir while cooking to avoid sticking. Just before removing kale from pan add the remaining 1 tablespoon balsamic vinegar. Set aside in a medium-sized bowl. When beans are tender, remove from heat, drain, and place in refrigerator to cool. Once beans have cooled for 10 minutes, toss them with kale, currants, lemon juice, salt, chili pepper, and sautéed onion. Add black pepper and additional salt to taste.

Yield: 4 servings

Nutrition Information: 345 calories, 15 g fat, 14 g protein, 44 g carbohydrate, 12 g dietary fiber, 0 mg cholesterol, 185 mg sodium

Eat Right for Your Metabolism - Published by McGraw-Hill; April 2006;
$16.95US/$22.95CAN; 0-07-146015-2
Copyright © 2006 Felicia Drury Kliment
 

Authors
Felicia Drury Kliment is a nutritional consultant in private practice and the author of the acclaimed book The Acid-Alkaline Balance Diet. Visit her website at www.eatrightforyourmetabolism.com.  
 

In her early years as a classroom teacher in the public schools in New York City, Felicia Drury Kliment was determined to find the cause of the three disorders that plague the inner city school child: obesity, learning disabilities and behavioral disorders. The cause of all three, according to a research study she conducted with a colleague at City College, was diet. Since that time Kliment has focused her research, writing, and consulting practice on customizing diet for individuals of all ages and walks of life.

Kliment has been widely published, including articles in academic journals during her tenure at City College. Among them are: Beyond Psychoanalysis: The Case for Nutritional Remedies for the Learning Disabled and Emotionally Disturbed, The Clearing House; Linking School-Based Diet with Behavior Disorders, Using Nutrients to Improve Brain Function in the Mentally Retarded, Thyroid and Health: A Fresh Perspective on the Consequences of Low Thyroid Function, Price-Pottenger Nutrition Foundation Nutrition Journal; Using Nutrition, Exercise, and Air to Heal the Lungs, New Living. Kliment was also a nutritional columnist for The Amsterdam News, the most prominent black newspaper in the New York area. She is the author of The Acid Alkaline Balance Diet published by McGraw-Hill/Contemporary in 2002.

Kliment did research on how the philosophy of yin (acid) and yang (alkaline) became the basis of Chinese medicine. The results were incorporated in a series of papers published in the International Journal of Comparative Religion and Philosophy.
 

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