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The Prevent and Reverse Heart Disease Cookbook
Over 125 Delicious, Life-Changing, Plant-Based Recipes
1 of 1 copy available
“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. Jackson
Hundreds of thousands of readers have been inspired to turn their lives around by Dr. Caldwell B. Esselstyn’s Jr.’s bestseller, Prevent and Reverse Heart Disease. The plant-based nutrition plan Dr. Esselstyn advocates based on his twenty-year nutritional study—the most comprehensive of its kind—is proven to stop and reverse even advanced coronary disease, and is built on the message the Esselstyn family has lived by for years: Your health is truly in your own hands, and what you eat matters.
Mother-daughter team Ann and Jane Esselstyn have decades of experience developing delicious, healthful recipes for both their family and Dr. Esselstyn’s many grateful patients. Now, they combine their expertise to offer you the cookbook companion to Dr. Esselstyn’s groundbreaking book, with more than 125 easy and mouthwatering recipes, brimming with nourishment for your heart and your overall health. From their quick and easy meals like Fast Pasta and Greens and delicious “Sloppy Joes” to their indulgent desserts like their signature Kale Cake and Minty Frozen Chocolate Balls, these recipes will empower you to reclaim your health and discover the pleasures of eating plant-based.
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Creators
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Publisher
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Release date
September 2, 2014 -
Formats
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Kindle Book
- ISBN: 9780698186507
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OverDrive Read
- ISBN: 9780698186507
- File size: 58969 KB
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EPUB ebook
- ISBN: 9780698186507
- File size: 58927 KB
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Languages
- English
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Reviews
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August 1, 2014
The authors, wife and daughter of noted cardiologist Caldwell Esselstyn, have compiled a book of new recipes to complement his 2008 Prevent and Reverse Heart Disease, which also contained numerous recipes. The premise of both books is to improve health (particularly of the heart) through strict adherence to a totally plant-based diet. However, vegetable oil (including olive oil), sugar, avocados, and nuts are also off the menu here. Instead, nutritional yeast, whole grains (especially oats), leafy greens, flaxseed, sweet potatoes, beans, and other veggies predominate, while juice, herbs, and spices replace salt. The book contains 125 recipes, in all categories from breakfast to dessert. It is amply illustrated with large full-color photographs of mouthwateringly tasty-looking food. Most recipes seem easy to prepare and contain relatively common ingredients, although a trip to the health- food or international aisle may be necessary for some. VERDICT The original book was a best seller, so expect this one to move, too. Recommended for public libraries and academic nutrition collections.--Susan Hurst, Miami Univ. Libs., Oxford, OH
Copyright 2014 Library Journal, LLC Used with permission.
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