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On any given afternoon, the smells permeating the Rebus offices in Manhattan's NoHo district are not quite what you'd expect at a publishing company. Roasted garlic, simmering tomatoes. Is that an apple pie?
 The aromas emanate from the Wellness Kitchen, Rebus's in-house recipe development and testing facility, complete with three cooking stations, a huge central work island, and a seemingly endless array of pots and pans. Staffed by nutritionists, recipe developers, medical researchers, and editors, for the last decade the Wellness Kitchen has been a leader in developing food that does as much for your health as it does for your palate.
We have created thousands of recipes,  and hundreds of books -- all based on the latest in nutritional science -- designed to provide significant health benefits. We work closely with nutritionists and health-care providers and view nutrition as a tool that can enhance wellness and improve or manage specific health concerns.
Among the book projects produced by the Wellness Kitchen:
- Fight Back With Food, for Reader's Digest
- The Wellness Kitchen, for the University of California at Berkeley
- Recipes for a Healthy Heart, Recipes for Arthritis Health, and Recipes for Weight Loss, for Johns Hopkins Medicine
- Flavor Rules! for William Morrow
- The Everyday Cookbooks, a 9-volume series for Time-Life Books
If you have an interest in producing a food-related publication -- or if you simply want to learn more about the nutritional value of certain foods -- let the Wellness Kitchen cook you up a winning recipe.
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Check out our Recipe Archive |
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Smoked Tofu, Cheddar & Broccoli Salad
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This main-course salad takes advantage not only of dairy sources of calcium, but also of several nondairy sources: calcium-fortified orange juice, broccoli, and tofu. Each serving provides nearly 500 milligrams of calcium, about 50% of the daily recommended intake..
| 1-1/4 |
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pounds broccoli |
| 1 |
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cup plain low-fat yogurt |
| 2 |
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tablespoons calcium-fortified orange juice concentrate |
| 1 |
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tablespoon Dijon mustard |
| 2 |
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teaspoons dark sesame oil |
| 1/4 |
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teaspoon pepper |
| 8 |
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ounces hickory-smoked baked tofu, cut into 1/3-inch cubes |
| 4 |
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ounces Cheddar cheese, cut into 1/3-inch cubes |
| 1 |
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pint grape tomatoes, halved |
1 Quarter the broccoli stalks lengthwise. Cut the stalks crosswise into 1/2-inch pieces. Cut the florets small. In a vegetable steamer, cook the broccoli until crisp-tender, about 10 minutes. Let the broccoli cool to warm.
2 Meanwhile, in a small bowl, whisk together the yogurt, orange juice concentrate, mustard, sesame oil, and pepper.
3 In a large salad bowl, toss together the broccoli, tofu, Cheddar, and tomatoes. Add the dressing and toss to coat well.
Makes 4 servings
Per serving: 363 calories, 16g total fat (7.4g saturated), 33mg cholesterol, 6.4g dietary fiber, 27g carbohydrate, 31g protein, 755mg sodium.
Good source of: calcium, folate, riboflavin, vitamin C
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