"Leticia's passion for cooking combined with her knowledge of health provides insight on how to better cook for yourself. Of course, the Latin influence throughout the recipes gives real soul and taste." --Daniel Boulud, chef & restaurateur "In Latin Superfoods , Leticia provides us fun, lighter takes on Latin classics and a raft of fresh new recipes sporting Latin ingredients, all of them destined to brighten up my daily menus. Yucca Latkes, Hearts of Palm Ceviche, and Chicken Ropa Vieja are at the top of my try-'em-now list, but I'm intrigued by nearly everything in the book." --Sara Moulton, chef, cookbook author & television personality "Chef Leticia Schwartz is spicing things up in our kitchens!" --The Today Show "Chef Leticia's passion for empowering people to learn about healthy eating shines in this book. Through her recipes and work on America's Diabetes Challenge, she continues to remind us that you don't need to sacrifice flavor when eating healthy--it can still be delicious." --Conrod Kelly, Merck " Latin Superfoods clearly illustrates how to prepare and enjoy more healthy versions of foods such as avocados, peppers, beans, and other foods used in the preparation of Latin American cuisine . Chef Leticia knows her stuff when it comes to cooking.

" -- Houston Style Magazine "In this recipe collection, Schwartz shares highlights from her years of blending Jewish food sensibilities with the splendor of Latin American cuisine: Gravlax Marinated in Tequila; Orange Salad With Sunflower Seeds and Queso Blanco; Watermelon Carpaccio With Feta, Olives, Cilantro and Arugula. In a nod to the interconnectedness of the Jewish world--not to mention the rising popularity of modern Israeli cooking around the globe--many of these dishes could just as readily be ordered beachside in Tel Aviv as they could be in Rio." -- Hadassah Magazine "In Latin Superfoods , [Leticia Moreinos Schwartz] gives tips for making weeknight meals easier with a focus on fresh, nutrient-rich ingredients. She takes dishes that are popular in Latin cuisine and makes healthy swaps to create recipes like vegan Hearts of Palm Ceviche, Ecuadorian-Inspired Sweet Potato and Green Bean Salad, Salmon Cakes with Coconut Ginger Sauce and Roasted Chicken with Guava Barbecue Sauce." -- Parade Magazine Praise for Chef Leticia's previous work "In her new book The Brazilian Kitchen , she has transformed the classic, tooth-aching [brigadeiros] recipe with unsweetened coconut, pistachio paste, and real chocolate sprinkles." --The New York Times ".It's a keeper." --The Washington Post.