Vegetables & Vegetarian Books - Page 10

Becoming Vegan: The Complete Guide to Adopting a Healthy Plant-Based Diet

Brenda Davis, Vesanto Melina

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Customer Reviews:
Total reviews: 65 Average rating: 4.5 of 5

Important Info 5 out of 5 stars.
3 of 3 people found this review helpful.

I borrowed this book from the library and renewed it twice. I finally decided it was essential to have in my own library. It covers nutritional needs and opinions. Full of useful info for people becoming vegan the answers to many of your friends questions. Worth the money hands down.

Editorial Review:

The authors of Becoming Vegetarian explore the benefits of a vegan diet (eating without meat, eggs or dairy products). More and more people are being motivated to become vegans because of the impact of their nutritional choices on their health, the environment, animal rights, and human hunger. As registered dietitians, Davis and Melina are well-qualified to provide the latest information on:

how a vegan diet can protect against cancer, heart disease, and other chronic illnesses getting all the protein you need without meat meeting your needs for calcium without dairy products what vegans need to know about B12 why good fats are vital to healthy and how to get them balanced diets for infants, children, and seniors pregnancy and breast-feeding tips for vegan moms considerations for overweight, underweight, and eating disorders achieving peak performance as a vegan athlete how to deal gracefully with a non vegan world

The Mediterranean Vegan Kitchen

Donna Klein

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Customer Reviews:
Total reviews: 85 Average rating: 4.5 of 5

Really, really good! 5 out of 5 stars.
3 of 3 people found this review helpful.

I'm not vegan, so I originally bought this book for some healthy side-dish ideas. Since purchasing, I find myself preparing entire vegan meals at least a few times a week. The recipes are absolutely delicious. My faves so far are the ribollita, salsa romesco, and the walnut sauce-well worth buying the book even just for these three recipes alone.

Editorial Review:

After years of research, scientists declared that the Mediterranean diet was the best one for overall good health-and the exciting news was that it tasted great, too.

With recipes for everything from nutritious appetizers to dairy-free desserts, this unique Mediterranean vegan cookbook is ideal for vegetarians, those with a lactose intolerance, and anyone who wants to make gloriously delicious dishes without meat, eggs, or dairy. Dishes include:

¥ Sicilian Eggplant Relish
¥ Catalan Grilled Vegetables with Almond Sauce
¥ Classic Italian Minestrone
¥ Moroccan Fresh Tomato Salad
¥ Black Olive Bread
¥ Zucchini-Lemon Couscous
¥ Greek Currant Cake
¥ Braised Pears in Red Wine
¥ and more

The Oil Protein Diet Cookbook

Johanna Budwig

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Customer Reviews:
Total reviews: 13 Average rating: 4.5 of 5

Valuable information in a poor package. 3 out of 5 stars.
8 of 10 people found this review helpful.

I became quite interested in Dr. Budwig's work through research. My chemistry skills are pretty old, so I struggled mightily through her lectures embodied in the companion volume "Flas Oil As a True Aid ..." etc.

Now, this book is supposed to be a cookbook. The substantial value of the diet is the preparation of the flax-based key ingredients that are then replicated in every ensuing recipe.

What this book needed was a decent editor. It is a translation of work that was mainly done 60 years ago! One cannot go to Germany circa 1960 in order to implement the food plan, and so the editors needed to do just a little bit of work to make this relatively painless for implementation.

There is virtually NO decent editing work done here, and the references to Dr. Budwig's patented, offered products is not suitable. For instance, one of the key ingredients in these recipes is a "Muesli" carefully designed by Dr. Budwig. (One of her colleagues stated that he wished the beneficiaries of this diet - the users - all had a PhD in chemistry so they could understand the quality of Dr. Budwig's work.)

This Muesli ("Linomel") was once branded by Dr. Budwig, apparently, and the book references an 800 number to call. However, when you do call, they tell you that was a "misprint" in the book, and that they sell flax seed oil, and not "Linomel," Dr. Budwig's patented product.

The fact is, you will look in vain for what Linomel truly is, and therefore will have to go without it. Some internet sites tell you to simply use 4 teaspoons of freshly-ground flax seeds, and to eat them within 20 minutes. Others simply replace it with flax seed oil and cottage cheese, which, in the book, is called something else.

Therefore, when buying this book, be prepared to do a whole lot of head-scratching and web searching to get the basic ingredients down.

Also, be prepared to pay a fortune for your flax seed oil, as the cheapest it can be found, even buying bulk, is $12.50/qt. More likely you will be paying around $15 per cup!

Editorial Review:

The Oil Protein Diet CookbookBy Dr. Johanna BudwigContemporary nutritional science owes a great deal to Dr. Budwig's early discoveries on Fat Metabolism and Healing. This brilliant scientific mind has put together a wonderfully imaginative "cookbook" - a practical guide for the use of oils in daily meal preparation. Discover over 500 delicious meal possibilities using the healing powers of Flax Oil. Learn about "Good" fats and "Bad" fats - and the proper use of fats in daily cooking. Recipes for the young & young-at-heart, the convalescing, as well as the athlete. Create exciting & nutritious desserts for the whole family. Find out how Quark & Flax Seed Oil offers optimum strength & energy.

The Best Light Recipe

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Customer Reviews:
Total reviews: 54 Average rating: 4.5 of 5

A Wonderful Purchase! 5 out of 5 stars.
1 of 1 people found this review helpful.

I purchased this book at Costco primarily because the price was attractive and I am a fan of Cook's Illustrated; but, I did not necessarily have huge expectations. How wrong I was! I turn to this book again and again for recipes that are healthy and delicious. The turkey burgers are absolutely wonderful, the chicken with pan sauces make me appear to be a much better chef than I am and the the chicken with vegetables in papillote is my new weekly favorite. While the recipes may be intimidating at first due to the lengthy directions and descriptions, they are easily mastered. I am always struggling to find week night food that is healthy, good, easily prepared and most of all, popular with the finicky husband and children and this book definitely fits the bill.

Editorial Review:

The Best Light Recipe offers more than 300 full-flavored lower-fat and reduced calorie recipes that still taste great and are guaranteed foolproof by the test cooks and editors who bring you Cook's Illustrated magazine. For the first time ever, the editors at America's Test Kitchen have devoted an entire book and more than 300 recipes lighter versions of family favorites. If we weren't satisfied with the results in our kitchen, the recipe didn't make this book.

Student's Vegetarian Cookbook, Revised: Quick, Easy, Cheap, and Tasty Vegetarian Recipes

Carole Raymond

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Customer Reviews:
Total reviews: 59 Average rating: 4.5 of 5

Pleased, from a new vegetarian 5 out of 5 stars.
2 of 2 people found this review helpful.

I am a new vegetarian and have never been fond of cooking. I was a bit scared of getting into the vegetarian world with not knowing what to eat and not wanting to cook anything. So, I chose this book because it has recipes that have quick prep time and most recipes are for 1 or 2 servings. This is perfect for a person that lives by themselves, and you can always double the recipe for extra leftovers or for when you have friends over.

I'm not a student, just kitchen-inept. I enjoy that I am not overwhelmed by the recipes in this book and due to a fast pace life style, I actually find the time to cook these meals!

Editorial Review:

Eat Your Vegetables!
Some people are vegetarians because they think a meat-free diet is good for you. Some believe it’s good for the planet. Others just want tasty food; they want it cheap, they want it easy, and they want it now. Whatever your reasons, check out this book’s 135 great-tasting vegetarian recipes, including:
Gingered Chinese Greens Stir-Fry • Banana Bread • Moroccan Stew • Beer and Aztec Rice • Chipotle-Black Bean Chili • Curry in a Hurry • Roasted Vegetable Rush • Miso-Happy Soup •Yogurt Fruit Shake • French Toast 2000 • Pita Pizza Crust • Cremini Mushroom Burger • Broiled Zucchini Parmesan • Rice Pudding Cereal • Coffee Brazil • Chapati with Confetti Salad • And much, much more!
So stop scrounging around for something to eat. With this book, you can put a great-tasting meal together in little or no time.

Everyday Raw

Matthew Kenney

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Customer Reviews:
Total reviews: 21 Average rating: 4.5 of 5

Editorial Review:

Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Filled with luscious photography, Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner!
Update! Ice Cream Cone recipe directions (pg 134):
Blend all ingredients in Vita-Mix until smooth. Spread thinly into 5 to 6-inch rounds on dehydrator Teflex sheets. Dehydrate 5 or 6 hours until dry but very pliable. Remove from Teflex sheets and shape each round into cones; press edges together. If needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate for 24 more hours until crisp.

15-Minute Low-Carb Recipes: Instant Recipes for Dinners, Desserts, and More

Dana Carpender

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Customer Reviews:
Total reviews: 64 Average rating: 4.5 of 5

Great, Quick Low Carb 5 out of 5 stars.
3 of 3 people found this review helpful.

I purchased this book at COSTCO for very cheap. I've been on the lowcarb lifestyle off and on.

The recipes are 15 minutes start to finish and taste great. I am considered a very good cook by friends and family and have been impressed with the wide range of flavors. Other reviews of "very hard to find ingredients" is just not true. This has become our go-to recipe book for the week when we come home from work.

Favorite recipes:

Easy Mexican Chicken
Microwaved Fish and Asparagus with Terragon Mustard
Sweet and Sour Pork (also we've made with chicken)
Balsamic Lamb Skillet (also made with Beef)
Chicken Skillet Roma
Chili Burgers
Asian Pork and Cabbage
Unstuffed Cababage

Get this book---it's great!

Editorial Review:

Studies show that low-carbohydrate dieting works to take weight off and improve cholesterol. As more and more people switch to the Atkins diet or variations of it, they will need recipes! 15-Minute Low-Carb Recipes offers over 200 recipes that can be made in 15 minutes or less.

Capitalizing on the runaway success of 500 Low-Carb Recipes, this book offers all-new quick and easy recipes that will be a godsend to low-carbers everywhere.

The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat

Bette Hagman

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Customer Reviews:
Total reviews: 30 Average rating: 4.5 of 5

Help for a Celiac Newbie 5 out of 5 stars.
0 of 0 people found this review helpful.

I had never heard of Celiac Disease until I got a call from my Dr saying I had tested positive. After five minutes on the Internet I began to cry!! What CAN I eat?? This is the first cook book I bought when at a nutritional store for the first time (Talk about overwhelmed!!). As I read through this book I received my first ray of hope that I CAN do this. I have tried some of the recipes all with good results. The bread I made is simply delicious. I actually can have sandwiches!!! I am going to give away all my other cookbooks ( I have quite a collection from the past forty years or so) and just keep Bette's. I will say that some of the ingredients are not the most healthy (Butter flavored Crisco), but let me be honest, I didn't always cook or eat totally healthy (croissants, pie, cake, cinnamon buns) before my diagnoses! It is a wonderful encouragement to me to know, that while I cannot make a steady diet of these treats, I can make them for myself fairly easily. I highly recommend this cookbook for those who are willing to put some initial time into advance preparation. Frankly, I am thrilled to know I can enjoy pumpkin pie and my family's traditional corn bread stuffing this Thanksgiving!

Editorial Review:

This is the perfect book for those who must put together a gluten-free meal at the of the long working day. From the author of The Gluten-free Gourmet, 2nd edition, here are more than 275 recipes for gluten-free pasta, baking, and soup mixes that are as easy to use as anything from the grocery store. With new bean flours to add to the other gluten- free flours, there are also fantastic recipes for breads, cakes, cookies, pies, and pastries.

Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens

Johnna Albi

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Customer Reviews:
Total reviews: 27 Average rating: 5.0 of 5

Editorial Review:

The latest word from the nutrition front is that green leafy vegetables may be our most powerful weapon against cancer and other diseases of aging. Plus, most dark leaft greens are high in nutrients such as beta-carotene, anti-oxidants, folic acid, and fiber.
In Greens Glorious Greens! Johnna lbi and Catherine Walthers, both gourmet natural foods chefs, unlock the mysteries of buying and preparing these delicious vegetables. IN an easy-to-use A-to-Z format, they cover thirty-give different greens, providing nutritional information and a brief historical profile for each, plus tips on how to shop for freshness, and how to store, wash, and cut the greens for maximum flavor. Albi and Walthers offer more than 140 ways to turn these nutritional superstars into delicious salads, soups, stews, entrees, and sautees. Most dishes are quick and easy, low in fat, and of the scale in terms of nutrients and taste. Many of vegetarian and therefore cholesterol free, come contain chicken, beef or fish. Any home cook will delight in this clear and engaging guide to preparing all the vegetables that are not only good for you, but just plain good.

Recipes include:
Grilled Polenta with Dandelion Greens, Southern Style Black-Eyed Peas and Collard Greens, Cajun Kale Salad, Broccoli Rabe with Toasted Pecans and Currants, Skewered Chicken Teriyaki over Frisee and Arugula

The Food Revolution: How Your Diet Can Help Save Your Life and Our World

John Robbins

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Customer Reviews:
Total reviews: 105 Average rating: 5.0 of 5

Important book for its time with a real message. 5 out of 5 stars.
1 of 1 people found this review helpful.

The Food Revolution has a message for anyone who never thinks twice about the consequences of their food choices. It will even enlighten those who feel confident that they make the right food choices because they listen to their doctors. And its message is strong even to those who think vegetarians are prudes and are missing out on "the finer things." Robbins lays out the facts, using research articles as evidence, to criticize the food industry's claims and present the contradicting findings resulting from good sound science. Using this method he exposes the stark realities of the American diet that for the most part will get you to wonder why you have lived your life without ever wondering about such things as where your food comes from, how it was made, and what impact it has on the environment. Robbins explains to you the enormous impact that the single act of eating has on your body, the human population, and the planet itself. This book is huge in its scope and contains facts from hundreds of sources, and its rather objective delivery makes it a necessary read for anyone interested in studying diet, nutrition, disease, environmental protection, science, and agriculture. His sources are sometimes repetitive, be it the same person or organization, and as a result at these times his arguments lack clout. But these sources are solid and true, therefore not taking very much away from Robbins' message to America about the hazards of the current American diet.

Editorial Review:

John Robbins, the man who started the "food revolution" with the ground-breaking Diet for a New America, boldly posits that, collectively, our personal diet can save ourselves and the world. His latest book presents compelling new information regarding the fields of nutrition, heart disease and cancer, agribusiness, and bioengineering. It discusses the latest discoveries about the relationships between diet and longevity, aging, and vitality. Armed with powerful statistics, fascinating viewpoints, and incisive exposes, Robbins argues for adopting a vegetarian diet for personal well-being as well as for the well-being of the planet.