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The Prevent And Reverse Heart Disease Cookbook: Over 125 Delicious Life
37 reviewsThe long-awaited cookbook companion to the revolutionary New York Times bestseller Prevent and Reverse Heart Disease.I hope you’ll treat yourself to one of these recipes and just open that door. I guarantee you won’t close it!”Samuel L. JacksonThe long-awaited cookbook companion to the revolutionary New York Times bestseller Prevent and Reverse Heart Disease.I hope you’ll treat yourself to one of these recipes and just open that door. I guarantee you won’t close it!”Samuel L. JacksonPrevent and Reverse Heart Disease…more
The Prevent And Reverse Heart Disease Cookbook Review Recipe And Giveaway
To quote T. Colin Campbell, author of The China Study, and Karen Campbell, Director of the Center for Nutrition Studies, The Prevent and Reverse Heart Disease Cookbook is great cookbook for treating and reversing heart disease as well as a wide variety of other ailments and diseases. Try these recipes and see for yourself what a fantastic difference they can make for your health. Dr. Esselstyns amazing accomplishments are backed up by Ann and Janes health enriching recipes.
I had the pleasure several years ago to work with the awesome Esselstyn family after Dr. and Mrs. Esselstyns son, fireman and professional triathlete Rip Esselstyn called to inquire about getting the vegan Chocolate Cake to Live For, which hed seen on the cover of my 2006 book, More Great Good Dairy Free Desserts Naturally, for his upcoming wedding. I had just seen the New York Times front page feature about how Rip convinced his firemen brothers in Austin, TX to go vegan to one of their own lower his dangerously high cholesterol. I was not alone in being intrigued. So were publishers, and the result was Rips first book, the Engine 2 Diet. I recognized the Esselstyn name in the Times story. Id presented at conferences where Caldwell Esselstyn Jr. MD, surgeon and author of Prevent and Reverse Heart Disease, the patriarch of this remarkable plant-pushing family, was featured. If youve seen the award-winning film Forks Over Knives, youve met Dr. Esselstyn, Rip and Ann.
Ingredients:
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The Prevent And Reverse Heart Disease Cookbook By Ann Crile Esselstyn And Jane Esselstyn
Ever since I read Dr. Caldwell B. Esselstyn, Jr.s Prevent And Reverse Heart Disease, Id been looking forward to the companion cookbook from his wife Ann Crile Esselstyn and their daughter Jane.
And I wasnt disappointed! Reading this cookbook made me feel like a member of the Esselstyn family.
The millions of health-conscious dieters used to counting calories and measuring macronutrients, however, might find the co-authors approach disconcerting. Why?
Because Ann and Jane dont buy into eating by numbers. As they explain: We want you to enjoy the food and not calculate anything except your blessing for having discovered the beauty of eating plant-based.
Instead of focusing on nutritional information in developing their recipes, the co-authors followed specific heart-healthy rules, such as:
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Using low-fructose maple syrup as their go-to sweetener
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Limiting high-fat tofu to some dessert recipes
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Avoiding all nuts except low-fat chestnuts
Woven throughout the cookbook are engaging stories and explanations of how the recipes evolved. Take Georgies Soup, for example:
Who is Georgie and was a soup named after her? Ann tells the story:
We have a special feeling about this soup because while I was making it, we heard the exciting news that our son Zebs wife, Polly, was pregnant. Our ninth grandchild on the way! So this is a special soup. And oh my, it is good!
See what I mean about feeling like a member of the family?
Red Lentil And Dill Soup With Mint Serves 10
This soup is adapted from a recipe of Kate Sherwoods in the Nutrition Action newsletter. The red lentils, bits of tomato, and all the greens combine with the mint and dill to give the soup a well-rounded flavor. Nothing beats using fresh mint if you can find it. The 12 ounces of spinach seems like a lot but it vanishes so quickly. Be bold!
INGREDIENTS :
- 8 green onions, chopped
- 1 can no-salt diced tomatoes
- ¼ cup fresh mint, chopped, or 1 teaspoon dried
- 1 teaspoon dried oregano
- 1 large yam, preferably a garnet yam, peeled, if desired, and cubed
- 1 cup orange juice
- 8 sprigs fresh dill, chopped
- 12 ounces fresh spinach or other greens
- Zest of 1 lemon
- 1 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
INSTRUCTIONS :
In a soup pot, stir-fry the garlic and green onions in water, wine, or vegetable broth, for about 2 minutes, until they begin to wilt.
Add the diced tomatoes, mint, and oregano and cook, stirring often, for 2 minutes more.
Add the broth, lentils, yam, and orange juice and bring to a boil. Cover, reduce the heat to low, and simmer until the yams are tender and the lentils soft but not mushy, about 15 minutesWith an immersion blender, blend the soup to the consistency you like, right in the pot.
Alternatively, carefully transfer half of the soup to a food processor and process it until you have the texture you desire. Try to leave some whole bits of tomato and sweet potato. This soup is nice if its a little chunky.
Tip :
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Fresh Fig And Arugula Salad Serves 2 To 4
This is so delicious! Fresh figs are in season in early summer and then again in late summer through fall. Choose a slightly soft fig. A good balsamic vinegar, especially one that is fig-infused, is great in this salad and all the dressing it needs ! But dont be deterred from making this if you dont have fig balsamic vinegarany balsamic vinegar works.
INGREDIENTS :
- 6 to 7 cups loosely packed arugula
- 1 tablespoon fig-infused balsamic vinegar or balsamic vinegar of yourchoice, or to taste
INSTRUCTIONS :
Heat the broiler . Line a small baking pan with aluminum foil. Cut the figs in half and place the cut side down on the lined pan. Broil for 2 minutes. Flip and broil for 2 minutes on the other side. Place the figs on a cutting board and cut each fig half in half, then in half again. Place the arugula in a bowl, add the hot figs, and toss. Cut an orange in half. With a sharp knife, remove the sections and squeeze the juice over the bowl of arugula and figs. Add the vinegar and mix. Serve while the figs are warm and receive compliments like, Oh my, this is so amazing!
Sample Recipes From Prevent & Reverse
ALSO SEE: Excerpt | Book Praise | Sample Recipes
Kale/Lemon Sandwiches, the Ultimate in Health
We had been traveling and longed for GREENS, and when we got home only KALE was in the refrigerator. Lucky us for that day! This sandwich is stunningly delicious and tastes as good as it is healthy. Any greens of choice will work. The lemon adds an almost sweet taste. Be generous with it!
4 slices Mestemacher or any whole grain bread1 bunch of kale, chopped in bite sized pieces orSwiss Chard or greens of choicehummus without tahini 1/2 bunch cilantro or parsley, chopped1/2- 1lemon plus zest, center part VERY, VERY thinly sliced and the ends squeezed and zested1 large tomato, sliced in 4 thick slices
And there you have health in a bite! A bit of a messy one at that!
Recommended Reading: Low Sodium Low Fat Low Sugar Recipes