eating foods to prevent or stop disease.

This book, shown right, "puts the emphasis on food where it belongs -- on the vast array of wonderfully delicious and highly nutritious foods that we should eat to promote super health,'' the senior managing editor explains.

Newly arrived at the Bermuda Library, it is published by Prevention magazine.

Here's a sampling: COOL PEACH SOUP ( Healing foods: peaches, raspberries) 1 cup white grape juice 1 cup water 1 cup apple juice concentrate 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 2 teaspoons lemon juice 4 large peaches 1 pint raspberries IN 1-quart saucepan, bring grape juice, water, apple juice concentrate, vanilla, and cinnamon to a boil. Simmer 2 minutes. Remove pan from heat and stir in lemon juice. Peel peaches by immersing in boiling water for about 1 minute, then running them under cold water. Skins will easily slip off. Chop two peaches and place in a blender or food processor. Add liquid and process until smooth. Transfer to a large bowl. Cut remaining peaches into 1 -inch wedges. Add to bowl, ensuring slices are covered with puree so they won't discolour. Refrigerate soup for at least 1 hour, or until well chilled. Serve in shallow bowls topped with raspberries. Serves 4.

ARTICHOKE QUICHE ( Healing foods: artichokes, low-fat cottage cheese, whole wheat flour) 3 slices whole wheat bread 1 tablespoon olive oil 1 teaspoon dried thyme 1 teaspoon paprika 2 cups dry-curd cottage cheese 1 cup egg substitute2 tablespoons grated Sapsago or Parmesan cheese 12 oz. cooked artichoke hearts PULVERISE bead in blender or food processor and transfer to medium bowl. Add oil, thyme, paprika. Press into bottom and up sides of a 9-inch pie plate.

Bake at 400 degrees F for 7 minutes. In a food processor, puree cottage cheese, egg substitute, and Sapsago or Parmesan cheese. Transfer to a large bowl. Pat artichokes dry with paper towels. Cut hearts into bite-size pieces.

Stir into cheese mixture and pour into pie shell. Bake at 350 degrees F for 30 minutes, or until a knife inserted in centre comes out clean. Cut into thin slices and serve. Serves 8 to 12.

EAST INDIAN RICE SALAD ( Healing foods: Carrots, lemons, limes, rice, Swiss chard) 1 onion, minced 1 bay leaf 1 teaspoon canola oil 1 large carrot, julienned 2 cups cooked Basmati rice 2 cups shredded Swiss chard 2 tablespoons raisins 3 scallions, julienned 1 cup lemon juice 1 teaspoon grated nutmeg 1 tablespoon grated Parmesan cheese IN a large non-stick frying pan over medium heat, saute onions and bay leaf in oil for 5 minutes. Add carrots, continue cooking until onion is dark and fragrant and carrots have softened -- about 5 minutes. Stir in rice, Swiss chard, raisins, scallions, lemon juice, and nutmeg. Heat until chard has wilted -- about 2 minutes. Remove pan from heat. Discard bay leaf. Stir in cheese. Allow to cool to room temperature before serving. Serves 4.

MEXICAN CHICKEN SALAD ( Healing foods: chicken, garlic, chili peppers, salad greens, seeds) 1 cup lemon juice 2 jalapeno peppers, seeded and minced 2 tablespoons tomato paste 4 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 lb. boneless, skinless chicken breasts 3 cups thinly sliced, dark, leafy greens 2 tablespoons toasted sesame seeds IN a shallow glass dish, combine lemon juice, peppers, tomato paste, garlic, oregano, cumin, and cinnamon. Place chicken between sheets of waxed paper or plastic wrap. Pound to an even thickness (about 1 to 1 inch) with a mallet.

Place chicken in spice mixture and turn to coat all sides. Refrigerate for about 30 minutes, flipping the pieces midway. Transfer chicken to a lightly oiled broiler rack and reserve marinade. Broil about 5 inches from the heat for 5 minutes per side, or until cooked through. Place marinade in 1-quart saucepan. Bring to a boil and cook for about 30 seconds. Place greens in a large bowl and pour marinade over. Toss to combine. Slice chicken and serve on the greens. Sprinkle with sesame seeds. Serves 4.

SPICY SHRIMP SALAD WITH MANGO DRESSING ( Healing foods: crustaceans, kale, mangoes, pineapple ) 1 mango 2 tablespoons lemon juice 1 lb. large shrimp, peeled and deveined 1 tablespoon chicken stock1 teaspoon chili powder 1 teaspoon hot pepper sauce 1 1 cups chopped pineapple 1 cup chopped tomatoes 1 red onion, thinly sliced 2 cups torn kale leaves PEEL mango and cut flesh away from pit. In a blender or food processor, puree mango and lemon juice. In a large non-stick frying pan over medium-high heat, combine shrimp, stock, chili powder, and hot-pepper sauce. Stir until shrimp are well coated with seasonings and cooked through -- about 3 minutes. Remove from heat. Add pineapple, tomatoes and onions. Line large platter with kale.

Spoon salad onto greens. Drizzle with mango puree. Serves 4.

CHICKEN WITH TROPICAL FRUIT ( Healing foods: Bananas, chicken, papayas, tropical fruit, low-fat yogurt ) 1 papaya, thinly sliced 1 starfruit, sliced 1 banana, sliced 1 tablespoon lime juice 1 lb. boneless, skinless chicken breasts 1 tablespoon olive oil 1 cup chicken stock 2 teaspoons curry powder 1 cup non-fat yogurt IN a large bowl, combine papayas, starfruit, bananas, lime juice. Place chicken breasts between sheets of waxed paper or plastic wrap and pound to an even thickness (about 1 to 1 inch thick) with a mallet. Heat a large, heavy cast-iron frying pan on high 3 minutes. Add half the oil and half the chicken.

Saute 5 minutes per side. Transfer to bowl with the fruit, toss to combine.

Repeat with remaining oil and chicken. Using same frying pan, heat stock until just boiling. Scrape bottom with wooden spoon to incorporate any browned bits.

Add curry powder, stir to form a paste. Transfer to a small bowl and stir in yogurt. Arrange chicken and fruit on a serving platter, drizzle with yogurt.

Serves 4.