Whole Body Reboot: The Peruvian Super Foods Diet To Detoxify, Energize, And Supercharge Fat Loss By Manuel Villacorta
What exactly is the Super Food Incan diet, and what makes eating the Peruvian
way so beneficial?
San Francisco, CA, November 10, 2014 – In his third book Whole Body Reboot: The Peruvian Super Foods Diet to Detoxify, Energize, and Supercharge Fat Loss (HCI Books/Dec 2014 $18.95), Manuel Villacorta lays out the important elements that make his dieting plan a well-seasoned recipe for long-lasting health.
Super food refers to foods that are low in calories and high in nutrients.
“Superfood” is not just a buzz-word or a passing vogue; it’s the integral component to leading a healthy lifestyle, a word many of us are recognizing by the minute. As these once obscure products find broader distribution and consumers have greater access, super foods are finding their way into mainstream supermarkets, gradually becoming a staple to the American diet. The benefits of consuming Peruvian super foods are astonishing: from fighting cancer and reducing inflammation to boosting energy and enhancing memory – these foods have it all.
In his Peruvian super foods diet, Villacorta provides simple yet thorough explanations of weight-loss, anti-aging, and disease-fighting concepts by using an appealing page layout displaying beautiful color photography, easy-to-read bullet points, and sidebars summarizing each health benefit.
What makes Villacorta’s book so enticing, aside from his mouth-watering recipes, is that he offers specific meal plans geared towards both men and women looking to lose weight and lead a healthier life. He has also created custom 7-day meal plans for vegans, vegetarians, omnivores, and gluten-free diet preferences. By using the core principles from his first book, Eating Free, and referencing his second book Peruvian Power Foods, Villacorta proves to his readers that they can successfully follow a super-health weight-loss plan, easily gain the skill in cooking from scratch, dine with elegance, and reduce everyday stress.
Among the myriad of recipes offered in Whole Body Reboot, here are two samples:
Day 1: Red Reboot
Red represents energy, strength, power and courage, according to color psychology. Red fruits and vegetables are rich in lycopene and anthocyanins, powerful phyto-chemicals that possess the characteristic red pigment. Lycopene and anthocyanins are linked with:
• Reduced risk of certain cancers
• Heart, lung, and urinary tract health
• Improved memory
• Ability to ward off infection
Ingredients for 1 Serving
1 ½ cups Strawberries, fresh or frozen
½ cup Tomato
½ cup Cooked Beets
1 tablespoon Chia seeds
1 teaspoon Camu Camu powder*
¼ teaspoon Cinnamon
1 cup Coconut water
20-25g protein, Protein powder (rice, pea, or whey)
*Note: Camu Camu is a Peruvian super food that provides therapeutic levels of vitamin C in its natural form. Refer to Appendix C to find where to buy camu camu. If you choose not to purchase camu camu, skip this ingredient. Another great alternative to include a Peruvian super food with Camu Camu is to add a shot of youthH2O.
1. Put all the ingredients in a blender and puree until smooth. Add tap water until it reaches the desired consistency.
Note: if making the smoothie the night before, the chia seeds will absorb some of the water and it could thicken the smoothie. No worries; just add more tap water the next day and shake or stir the smoothie to the desired consistency.
Per Serving: Kcal 349, Protein 31g, Carb 48g, Fat 5g, Sodium 327mg, Dietary Fiber 15g
Daily Value: Fiber 58%, Vit C 1429%, Vit A 18%, Vit D 0%, Calcium 20%, Iron 47%
Recipe may be reprinted with the following credit: Recipe from Whole Body Reboot by Manuel Villacorta / HCI Books/December 2014 – ISBN: 9780757318214
Butter Beans a La Parmesan
Servings 8 / Serving Size: 1 Cup
My Mom used to make a dish using butter beans, called “pallares” in Spanish. This dish is inspired by my mom. I love her cooking! She tasted my version, said I did her justice, and gave me her blessing to share this dish with you. Buen provecho!
2 Cups Butter Beans
1 Tablespoon Olive Oil
1 Medium Yellow Onion, diced
4 Cloves Garlic, sliced
1 Tablespoon Oregano
8 Cups Vegetable Stock
1 Cup Dry Sherry
Salt and Pepper
½ cup Grated Parmesan Cheese
1. Put the beans in a stockpot and cover them with 3 inches of water. Let them soak for 4 hours. Drain the beans in a colander, discarding the water.
2. Transfer the beans back to the stockpot and cover with 3 inches of water. Bring them to a boil over medium heat. Drain the beans in a colander, discarding the water (this process helps remove the oxalates in beans that are responsible for gastrointestinal discomfort).
3. Using the same pot, heat the oil over medium heat. When the oil is hot, add the onions, garlic, and oregano. Sauté until the onions begin to soften.
4. Add the beans, stock, and sherry to the pot and bring to a boil. Season the beans with salt and pepper to taste. Cover, reduce heat, and cook at a simmer for about an hour or until the beans are soft. Stir in the parmesan cheese. Serve warm.
Per Serving: Kcal 188g, Protein 9g, Carb 16g, Fat 6g, Sodium 874.5mg, Dietary Fiber 3.5g
Daily Values: Fiber 14%, Vit C 3%, Vit A 2%, Vit D 5 1%, Calcium 22%, Iron 10%
Recipe may be reprinted with the following credit: Recipe from Whole Body Reboot by Manuel Villacorta / HCI Books/December 2014 – ISBN: 9780757318214
About Manuel Villacorta:
Health is not a diet plan, but a lifestyle. Understand your body, your strengths, and your limits and use this knowledge to make a change. Stop dieting, start living.
— Manuel Villacorta
Registered Dietitian. Educator. Author. Speaker. Spokesperson.
A nationally recognized, award-winning registered dietitian with more than 16 years of experience as a nutritionist, Manuel Villacorta, M.S., R.D., is a respected and trusted voice in the health and wellness industry. He is the founder of Eating Free, an international weight management and wellness program, and one of the leading weight loss and nutrition experts in the country. He is the author of Eating Free: The Carb-Friendly Way to Lose Inches, Embrace Your Hunger, and Keep the Weight off for Good (HCI, May 2012) and Peruvian Power Foods: 18 Super foods, 101 Recipes, and Anti-aging Secrets from the Amazon to the Andes (HCI, October 2013).
Manuel served as a national media spokesperson for the Academy of Nutrition and Dietetics (2010-2013), and currently acts as a health blog contributor for The Huffington Post, an on-air contributor to the Univision television network, and a health and lifestyle contributor for Fox News Latino. Manuel is the owner of San Francisco-based private practice, MV Nutrition and the recipient of five ”Best Bay Area Nutritionist” awards from the San Francisco Chronicle, ABC7 and Citysearch.
His warm, approachable style and his bilingual proficiency in English and Spanish have made him an in-demand health and nutrition expert on local and national television and radio channels, as well as in articles appearing in print publications and online. Manuel is a compelling, charismatic speaker.
Manuel has acted as a media representative for food companies such as Foster Farms, Eggland’s Best “California Latino 5-A-Day Program” and “Got Milk.” He is now the chief of public relations and spokesperson for the Pichuberry Company.
Author Interview (provided by of HCI Books, The Life Issues Publisher)
Question: 1. What inspired you to develop your new book, Whole Body Reboot?
Answer: I began this approach to weight loss and lifestyle change with my clients, incorporating Peruvian superfoods into their everyday lives. The smoothie plan is how I start of all my willing participants, and those who give it a try immediately reap the benefits. This book’s purpose is to spread this lifestyle regime, marrying the ideas of home-cooking and health.
Question: 2. Is there a difference between reboot and detox? What does reboot mean?
Answer: The difference between these two terms, to me, is that detox claims the removal of unwanted chemicals in the body, while reboot suggests the feeling your body experiences when you give your body a break from the constant stress we put onto our bodies through the food choices we make. My 5-day reboot plan consists of five smoothies with different colored fruits and vegetables featured each day so that your body receives the widest array of nutrients while revitalizing the cells. By giving your body these much need nutrients, you will begin to feel cleaner, more focused, and you will lose weight. Given that no one food, herb, or remedy has the ability to cure ailments or disease, nor does it have the ability to ‘detox’ the body (that’s the liver’s job), I have followed the reboot with several customized and delicious Peruvian-inspired 7-day meal plans that you mix and match to your tastes and needs, whether you are male or female, an omnivore, vegetarian or vegan, or you follow a gluten-free lifestyle.
Question: 3. What is your definition of a “superfood?”
Answer: There are many definitions of superfoods, and although there is no scientific definition, I define superfoods as hardworking, functional foods that far surpass basic nutritional content. They are, quite simply, the cleanest, most powerful, antioxidant-rich, phytonutrient-rich and anti-aging foods available anywhere. And many of these nutrient-rich ingredients happen to come from South America, and more specifically Peru.
Question: 4. Do you think any of the 21 superfoods will shock Americans?
Answer: Absolutely! Although many of these foods were presented in my last book, Peruvian Power Foods, I have added potent guests to this list, hoping to enlighten the American public of a wider array of nutrients. However unique and unfamiliar the food, I decided to stick to foods that were attainable in the United States. For example, while the pichuberry is still very new here in the United States, it can now be purchased in mainstream markets like Bristol Farms, Safeway, Whole Foods and Vons in California, Arizona and Nevada. It can also be purchased online and shipped anywhere within the country. The pichuberry is possibly one of the greatest superfruits available in the United States.
Question: 5. We’ve heard about the health benefits of adopting the traditional diets of Mediterranean and Asian countries. Why aren’t more Americans familiar with the health benefits of eating like a Peruvian?
Answer: Eating like a Peruvian from Lima is very different from eating like someone who is Andean or Amazonian. While the cuisine from Lima has fallen into a very westernized pattern, those from the Andes and Amazon regions have been eating the same foods for hundreds of years. However, only recently has the research on native foods such as lucuma, pichuberries and camu camu to name a few, surfaced. Americans aren’t familiar with adopting such a diet because the research is still new.
Question: 6. Are all of the recipes in your book Peruvian?
Answer: No. The recipes all contain Peruvian superfoods, but each recipe is inspired by a variety of cuisines. Some are Peruvian, some are Thai, and many are American-influenced. For instance, I recreated a waffle recipe into a sweet potato waffle. I take traditional foods and make them more flavorful and healthier.
Question: 7. Is your book a diet book?
Answer: No my book is not a diet book, and it is definitely not a fad or a gimmick. This book is more a lifestyle approach to sustainable, long-term health. It gives my readers the ability to develop skills and knowledge that will help carry them on through the years, in the most independent way.
Question: 8.What sets your book apart from other cookbooks?
Answer: Not only do I offer 135 recipes, but I offer individualized 7-day meal plans that the reader can pick and choose from. I also give health advice, given I am much more of a dietitian than a cook. I tell the reader WHY eating these foods are beneficial, not just HOW to cook them. However, just because I am a dietitian does not mean I kill flavor for health; rather, I marry the two and this book is their journey together.
