Bermuda Library, is based on the philosophy of eating the right foods to prevent or stop disease.

The authors take over 100 delicious and varied foods and work them into more than 400 tasty recipes which are low in calories and fat, and place a high priority on nutrition.

"The book puts the emphasis on foods that we should eat to promote super health,'' the senior managing editor explains.

Here's a sampling: POTATO AND RASPBERRY SALAD Healing foods: herbs, spices, oil, potatoes, raspberries 1 lb. small potatoes 11 cups raspberries 1 cup snipped chives 2 tablespoons canola oil 1 tablespoon raspberry vinegar 1 tablespoon orange juice 1 teaspoon Dijon mustard 1 teaspoon grated nutmeg STEAM potatoes 8-10 minutes, or until easily pierced with a fork. Set aside to cool, then cut into bite-size pieces. In a large bowl, combine potatoes, raspberries, and chives. In a cup, whisk together oil, vinegar, orange juice, mustard, and nutmeg. Pour over potatoes and toss gently. Serves 4.

SALMON SALAD WITH ALMONDS AND BOK CHOY ( Healing foods: cabbage, fish, nuts, low-fat yogurt ) 8 oz. cooked salmon 2 cups sliced bok choy 1 cup sliced almonds 2 scallions, minced 1 cup non-fat yogurt 2 tablespoons crumbled blue cheese BREAK salmon into bite-size chunks and place in large bowl. Add bok choy, almonds and scallions. In a small bowl, combine yogurt and cheese. Combine with salmon mixture. Serves 4.

PINEAPPLE FOCACCIA ( Healing foods: pineapple, seeds ) 1 cup warm water (110 degrees F) 1 tablespoon active dry yeast 2 teaspoons honey 1 tablespoon canola oil 1 cup unbleached flour 1 cup whole wheat flour 3 cup dried pineapple, thinly sliced 2 tablespoons sesame seeds IN large bowl, mix water, yeast, honey, and 2 teaspoons of oil. Let stand for about 2 minutes, or until the yeast is dissolved. Sift together unbleached flour and whole wheat flour.

Add to yeast mixture, stir well. Turn dough out onto a floured surface and knead until elastic -- about 5-6 minutes. Let stand 5 minutes. Coat two 9-inch round cake pans with non-stick spray. Roll dough into two circles and place in pans. Divide pineapple between pans and press it into the dough. Brush lightly with remaining oil. Sprinkle with sesame seeds. Bake at 500 degrees Fahrenheit for 7 minutes. Cover with foil to prevent fruit from burning. Bake another 5 to 8 minutes. Remove from pans and cut with kitchen shears or pizza cutter.

Serve warm. Serves 4.

POTATO CURRY ( Healing foods: garlic, herbs, spices, oil, onions, peas, potatoes, low-fat yogurt ) 2 lbs. potatoes, cut into 1 -inch cubes 2 cups peas 1 large onion, diced 3 cloves garlic, minced 1 tablespoon peeled minced ginger root 2 tablespoons olive oil 1 tablespoon ground coriander 3 teaspoon ground cumin 3 teaspoon turmeric 1 teaspoon red pepper 1 cup non-fat yogurt 1 cup minced fresh coriander 2 tablespoons lemon juice STEAM potatoes for 5 minutes. Add peas to steamer basket and steam another 5 minutes, or until potatoes are tender. Set aside. In a large, non-stick frying pan over medium heat, saute onions, garlic and ginger in oil until wilted. Add ground coriander, cumin, turmeric, red pepper. Cook, stirring, for 2 minutes.

Reduce heat to low, add potatoes and peas. Toss well to coat with spices.

Cover and heat through. Remove from heat and gently fold in yogurt. Sprinkle with the fresh coriander and lemon juice. Serves 4.

FISH WITH CITRUS AND GINGER ( Healing foods: fish, oranges, peas ) 11 lbs. fish fillets 2 tablespoons olive oil 2 cloves garlic, minced 3 cups sugar snap peas 2 scallions, sliced 1 tablespoon peeled minced ginger root 1 tablespoon grated orange rind 2 cups orange sections TRIM membrane and any discoloured areas from fish. Cut diagonally into 2-inch by 1 -inch strips. In large, non-stick frying pan over medium-high heat, heat 1 tablespoon of oil. Add half the fish and the garlic. Saute until fish turns white. Remove fish with slotted spoon. Add remaining fish to pan, saute until white. Remove from pan, drain off liquid. In the same pan, heat remaining 1 tablespoon of oil. Add peas, scallions, ginger, orange rind. Cook, stirring frequently, until peas are tender-crisp -- about 6 to 8 minutes. Add oranges and heat 1 minute. Return fish to pan and heat through. Serves 4.

DIAMOND HEAD TURKEY WITH PINEAPPLE ( Healing foods: garlic, sweet peppers, pineapple, turkey ) 12 oz. turkey cutlets 1 cup pineapple juice 1 cup minced onions 3 tablespoons apple-cider vinegar 2 tablespoons low-sodium soy sauce 1 tablespoon peeled minced ginger root 3 cloves garlic, minced 1 ripe pineapple 1 tablespoon cornstarch 1 green pepper, cut into thin strips 1 sweet red pepper, cut into thin strips CUT turkey into bite-size pieces. In a large bowl, combine pineapple juice, onions, vinegar, soy sauce, ginger, garlic. Add turkey. Cover and refrigerate for 4 hours. Peel, core, and slice pineapple into 1 -inch cubes. Drain turkey and onions, reserving marinade. Heat a large non-stick frying pan over medium-high heat. Add 3 tablespoons of marinade, heat 1 minute. Add turkey and onions. Stir-fry just until brown. Remove from pan and keep warm. Dissolve cornstarch in remaining marinade. Add to pan. Cook, stirring constantly, until thick. Add green peppers, red peppers, pineapple, and turkey. Toss to coat with sauce and reheat turkey. Serves 4.

PEAR AND PORK STIR-FRY ( Healing foods: oil, pears, lean pork, spinach ) 12 oz. pork shoulder, trimmed of all visible fat 2 tablespoons chicken stock 2 teaspoons low-sodium soy sauce 1 teaspoon vinegar 1 teaspoon cornstarch 1 teaspoon ground cinnamon 2 tablespoons canola oil 2 scallions, shredded 2 tablespoons peeled minced ginger root 1 clove garlic, minced 2 large pears, sliced 1 inch thick 1 cup shredded spinach FREEZE pork until firm enough to slice easily, about 30 minutes. Slice thinly across grain. Cut into 1- by 2-inch pieces. In a large bowl, combine stock, soy sauce, vinegar, cornstarch, cinnamon. Add pork, toss gently. Cover, let stand 20 minutes. In a large non-stick frying pan over medium-high heat, heat oil 2 minutes. Add scallions, ginger, garlic. Stir-fry 10 seconds, or until the scallions are translucent. Add pork and marinade. Stir-fry until pork begins to brown -- 2 to 3 minutes. Add pears, stir-fry 1 minute. Add spinach, cook until it spinach begins to wilt -- about 1 minute. Serves 4.

APPLE AND PERSIMMON COBBLER ( Healing foods: Apples, nuts, oats, persimmons ) Filling 4 Japanese persimmons 4 apples, thinly sliced 1 tablespoon honey 1 teaspoon ground cinnamon 1 teaspoon ground cloves Topping 1 cup rolled oats 1 cup ground almonds 2 tablespoons whole wheat flour 1 teaspoon ground cinnamon 1 cup honey 3 tablespoons light margarine To make the filling: Peel persimmons and slice thinly, removing any seeds. In a large bowl, combine persimmons, apples, honey, cinnamon, cloves. Coat a 9-inch pie plate with non-stick spray. Add filling, mounding it to fit. Bake at 350 degrees Fahrenheit for 40 minutes.

To make the topping: In a medium bowl, mix oats, almonds, flour, cinnamon.

Drizzle with honey. Cut in margin with pastry blender until well mixed. Remove pie from oven, add topping. Bake 20 minutes, or until crisp. Serves 8.

TROPICAL COMPOTE ( Healing foods: grapes, mangoes, oranges, papayas, tropical fruit ) 2 starfruit 1 papaya 1 mango 1 1 cups seedless grapes 2 oranges, sectioned 1 cup lime juice 2 tablespoons apple juice concentrate CUT starfruit crosswise into slices, remove any seeds. Peel and halve papaya, discard seeds. Cut flesh into thick slices. Peel mango, using serrated knife to cut flesh from large, inner pit. Cut flesh into thick slices. Arrange starfruit, papayas, mangoes, grapes, and oranges on a shallow heatproof platter. Sprinkle with lime juice and apple juice concentrate. Bake at 350 degrees Fahrenheit 15 to 20 minutes, or until all the fruit is warmed through.

Serve warm. Serves 8.

FRAGRANT PEAR CHARLOTTE ( Healing foods: pears, raspberries, low-fat yogurt ) 3 lbs. ripe pears, chopped 1 teaspoon grated orange rind 1 teaspoon vanilla extract 1 cup all-fruit raspberry preserve 1 cup apple juice 12 slices whole grain bread, crusts removed 2 cups non-fat vanilla yogurt 2 cups raspberries IN a large frying pan over medium-low heat, combine pears, orange rind, vanilla. Simmer, stirring frequently, for about 30 minutes, or until pears are very soft and thick. If necessary, drain any excess liquid. In a 1-quart saucepan, combine preserves and apple juice. Heat until melted and well combined. Coat 8 1 -inch round glass baking dish with non-stick spray. Place a round of waxed paper in dish bottom. Cut 5 bread slices in half diagonally.

Dip 1 side of each into preserve. Fit the slices, preserve side down, into dish bottom, trimming slices as necessary to cover the bottom. Cut remaining slices into 1-inch strips. Dip one side of each into preserve. Fit slices, dipped side out, around the dish sides to cover completely. Brush bread with remaining preserves. Spoon pear mixture into the pan. Bake at 450 degrees Fahrenheit for 15 minutes. Reduce oven temperature to 350 degrees F. and bake further 30 minutes. Let cool in pan. Cover and refrigerate overnight.

To serve: Run knife blade around inside edge of the pan to loosen bread.

Invert Charlotte onto a serving plate. Peel off and discard the waxed paper.

Serve with the yogurt and raspberries. Serves 8.

APRICOT MOUSSE ( Healing foods: apricots, bananas, low-fat yogurt ) 2 cups water 1 cup dried apricots 2 bananas, sliced 1 cup non-fat yogurt 1 cup egg substitute 2 egg whites 1 teaspoon vanilla extract IN a 1-quart saucepan, combine water and apricots. Bring to a boil, reduce heat, simmer 10 minutes, or until apricots are tender. Let cool.

In a blender, combine bananas, yogurt, egg substitute, egg whites, and vanilla. Process until smooth. Add apricots and process on medium speed until smooth. Pour into four goblets. Chill or serve immediately. Serves 4.

FROZEN PINEAPPLE YOGURT ( Healing foods: bananas, pineapple, low-fat yogurt ) 11 cups chopped pineapple 1 banana, sliced 2 cups non-fat yogurt 2 tablespoons maple syrup PUREE fruit in food processor. Transfer to a large bowl. Stir in yogurt and maple syrup. Freeze mixture in shallow bowl. For first 2 hours stir or beat mixture every 15-10 minutes to break up ice crystals and prevent from freezing solid too fast. Then allow mixture to set to desired texture. Serves 4 to 6.