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The Schwarzbein Principle Vegetarian Cookbook, by Diana Schwarzbein M.D., Nancy Deville, Evelyn Jacob Jaffe
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For the millions of readers who have adopted a vegetarian lifestyle, this cookbook contains 371 healthful and delicious recipes. Sample items include: risotto with sun-dried tomatoes and gorgonzola cheese, Middle Eastern lentils with vegetables, Szechwan tofu with green beans, mushrooms and peanuts, tempeh tacos, mealtess moussaka, quesadillas, tofu enchilladas and artichoke chowder.
- Sales Rank: #439842 in eBooks
- Published on: 2010-01-01
- Released on: 2010-01-01
- Format: Kindle eBook
About the Author
Diana Schwarzbein, M.D., is a graduate of the University of Southern California (USC) Medical School and completed her residency in internal medicine and a fellowship in endocrinology at Los Angeles County USC Medical Center. She founded The Schwarzbein Principle Institute in 1993. She sub-specializes in metabolism, diabetes, osteoporosis, menopause, and thyroid conditions, and lectures on these subjects frequently. She is the author of the bestselling books The Schwarzbein Principle, The Schwarzbein Principle II, The Schwarzbein Principle: The Program, The Schwarzbein Principle Cookbook, and The Schwarzbein Principle Vegetarian Cookbook. Visit Dr. Schwarzbein at www.schwarzbeinprinciple.com.
Nancy Deville is the coauthor of best-selling health books including Tired of Being Tired. Her most recent book, Ancient Herbs, Modern Medicine will be published January 2003. Nancy Deville lives with her husband in Santa Barbara,California.
Evelyn Jacob is a chef, artist and former co-owner of the New York Bagel Factory in Santa Barbara, California. She founded and directs Project Food Chain, a volunteer-based program that provides meals for people with AIDS and other life-challenging diseases.
Excerpt. � Reprinted by permission. All rights reserved.
Roasted Vegetable Salad
Makes 4 side-dish servings
Each serving: 3 grams protein; 15 grams carbohydrate
1 coarsely chopped large sweet potato
1 cup green beans strings removed, ends trimmed, sliced diagonally into 1-inch pieces
6 tablespoons pure-pressed extra virgin olive oil
1 coarsely chopped red onion
1 red bell pepper, chopped into large chunks
8 ounces brown or white mushrooms, stemmed and left whole
2 medium zucchini, chopped into 1/4-inch rounds
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1/4 cup slivered fresh basil or minced parsley, for garnish
Preheat oven to 400". Combine sweet potatoes and green beans with 2 tablespoons of the olive oil. Arrange on a lightly greased baking sheet and roast.
In a medium bowl, toss red onion and bell pepper with 2 more tablespoons of the olive oil. When sweet potatoes and beans have roasted for about 10 minutes, remove baking sheet from oven and add onion and pepper mixture, stirring well to mix and prevent burning. Return to oven.
While potato, bean and onion combination is roasting, combine mushrooms and zucchini with another 2 tablespoons of olive oil. When potato, bean and onion combination has roasted together for 5 to 10 minutes, add mushroom and zucchini mixture, stirring well to mix and to prevent burning. Roast all together for about 5 minutes until vegetables are nicely browned and tender. Remove from oven.
In a medium serving bowl, toss all roasted vegetables with balsamic vinegar mixed with mustard. Pepper to taste. Sprinkle with fresh basil or parsley. Serve at room temperature.
(c)1999 Diana Schwarzbein, Nancy DeVille and Evelyn Jacob Jaffe. All rights reserved. Reprinted with permission from The Schwarzbein Principle Vegetarian Cookbook by Diana Schwarzbein, Nancy DeVille and Evelyn Jacob. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, without the written permission of the publisher. Publisher: Health Communications, Inc., 3201 SW 15th Street, Deerfield Beach, FL 33442.
Most helpful customer reviews
89 of 89 people found the following review helpful.
A Lifesaver!
By Amazon Customer
Dr. Schwarzbein has created a fabulous EASY program, and her recipes are da bomb! I have lost 15 lbs in 6 weeks, and it's been effortless - I could easily do this forever. Her food is delicious, easy to make, and REAL. There's no bizarre ingredients that you can't pronounce.
And about desserts, well they technicaly aren't legal. But I've had dessert almost every day while on her program *and* losing weight. And I'm not talking about sugar free Jello! I mean real cheesecake, real chocolate truffles, real whipped cream on berries. If you get her other book, "The Schwarzbein Principle", you learn about what foods affect you in what ways, and how to eat carbs so that your system responds the way you want it to.
You *must* get this program!
67 of 67 people found the following review helpful.
Every Recipe is DELICIOUS
By Carla Tate
I have a vast collection of cookbooks and this one is the one I have returned to time and again. Every recipe is delicious and quick to prepare. This cookbook is perfect for any lowcarb regime. I have lost 26 pounds in three months using this book.
58 of 58 people found the following review helpful.
My New Favorite
By A Customer
The Schwarzbein Principle Cookbook has become my new favorite (and I have collected cookbooks for years!) I have tried more than fifty of the recipes, and most have been rated "excellent" or "great" by my family and friends. I disagree with the reader who said that experienced cooks would be disappointed. I have been cooking for over thirty years, and I love the recipes in this cookbook from appetizers, soups, and salads to main dishes, sauces, and vegetables. In the eight months that I have been following this program, I have lost more than 30 pounds and my sister has lost more than 60 -- all while eating delicious meals prepared from the recipes in this cookbook. My only question is: Where can you find nitrite-free bacon?
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