THE WHOLE FOODS DIET COOKBOOK 200 Recipes for Optimal Health FOR PEOPLE WHO ARE TIRED of counting calories, carbs, fats, and points, this book makes nutrition count instead. Whole foods are nutrient-rich foods-those foods that offer a complete balance in nutritional value while in their natural, unrefined, unprocessed state. They are high in antioxidants, phytochemicals, and essential fats and oils, and low in saturated fats and sugar. Whole Foods Diet Cookbook includes chapters to educate the reader, and plenty of delicious menus for every occasion. It provides a three-prong culinary approach to healthy living, weight loss, and disease and illness prevention.

calamari salad with basil aioli and golden croutons
We happen to be big calamari fans. Unfortunately, almost every time we eat out, our only option is a fried calamari concoction of some sort, which is why we opt to eat calamari at home instead. This particular salad combination is one of our favorites, as the mellow-flavored calamari is perfectly paired with plump and juicy kalamata olives, peppery arugula, and sweet fragrant basil aioli offset by slightly salty sun-dried tomatoes. The golden crispy croutons contribute the crunch you'd otherwise get from frying the calamari.

Golden Croutons11/2 cups whole-grain spelt bread cubes (crust removed)2 tablespoons extra virgin olive oilUnrefined sea salt, to tasteBlack pepper, to taste

Basil Aioli3 cloves garlic, chopped2 tablespoons lemon juice1/3 cup canola oil mayonnaise1 tablespoon extra virgin olive oil1 teaspoon Dijon mustard1/3 cup packed fresh basil (you can also substitute fresh dill)1/4 teaspoon unrefined sea saltPepper, to taste

Salad3 cups mixed salad greens3 cups arugula leaves1/2 cup chopped sun-dried tomatoes marinated in extra virgin olive oil1/2 cup chopped kalamata olives1/2 cup finely chopped red onionUnrefined sea salt, to tastePepper, to taste

Calamari1 tablespoon extra virgin olive oil3 cloves garlic, chopped11/4 pounds calamari tubes, cut crosswise into 1/4-inch-wide rings, cleaned and patted dryUnrefined sea salt, to tastePepper, to taste

croutonsPreheat oven to 400 degrees F. Toss the bread cubes in oil, sprinkle with salt and pepper, and spread ona baking sheet. Toast the cubes until golden, about 10 minutes, turning once. Set croutons aside to cool.

AioliIn a food processor, add all ingredients and process until mixture is smooth and creamy. Set aioli aside.

SaladIn a large serving bowl, add the salad greens, arugula, tomatoes, olives, and red onion. Gently toss salad ingredients,season with salt and pepper, and set aside.

calamariHeat the oil in a large skillet over medium heat. Add garlic and cook for 30 seconds. Add calamari and pan-fryin a single layer, without tossing, until the calamari are golden on the bottom, about 3-4 minutes.

When the calamari are just about cooked, stir in the aioli. Cook calamari for an additional minute. Pour thewarm calamari and aioli mixture on top of the salad ingredients. Season with more salt and pepper. Add thecroutons. Let the salad sit for 4-5 minutes to slightly wilt the greens. Serve family style.