The Prevent and Reverse Heart Disease Cookbook: Over 125 Delicious, Life-Changing, Plant-Based Recipes
Ann Crile Esselstyn, Jane Esselstyn
Format: PDF / Kindle (mobi) / ePub
The long-awaited cookbook companion to the revolutionary New York Times bestseller Prevent and Reverse Heart Disease.
T. Colin Campbell is just one of the many supporters of Caldwell B. Esselstyn’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 more than 336,000 readers have benefited from the revolutionary regimen so far, including Samuel L. Jackson.
Ann Crile Esselstyn and Jane Esselstyn are a mother-daughter team with decades of experience developing delicious, healthful dishes for both their family and Dr. Esselstyn’s many grateful patients. In this much-anticipated cookbook, they share more than 125 delicious and nutritious recipes that make it easy to follow Dr. Esselstyn’s lifesaving dietary advice. Heart disease remains one of today’s deadliest killers, and The Prevent and Reverse Heart Disease Cookbook empowers readers to make their hearts healthier, one delectable meal at a time.
the ones the kids pass over, to make the magic of this delicious peach salsa. It is out of this world. I feel like a show-off even though it’s all due to the peaches, not me! INGREDIENTS: 2 peaches, just past ripe, peeled and cubed (about 2 cups) 2 green onions, chopped 2 cloves garlic, finely minced 2 cups diced tomatoes 2 tablespoons minced parsley Shake or two of hot sauce, your choice (optional) INSTRUCTIONS: Combine the peaches, green onions, garlic, tomatoes, parsley, and hot
to 3 cups) 1 medium yellow squash, sliced (2 to 3 cups) 16 ounces mushrooms, sliced 8 ounces frozen spinach, thawed 2 cups Napa cabbage, sliced 1 tablespoon dried thyme 1 tablespoon dried oregano 1 teaspoon garlic powder 3 sweet potatoes, cooked, peeled, and mashed (about 3 cups mashed) 1/4 teaspoon grated nutmeg 3 or 4 (25-ounce) jars of no-oil-added pasta sauce (some of us like more sauce than others) or 8 to 9 cups Light and Easy Marinara 2 boxes whole wheat lasagna noodles,
In a bowl, make a salad out of the spinach, arugula, green onions, basil, and bell pepper. Sprinkle the salad with lemon juice and toss well. Remove the pizza from the oven and heap the salad on top of it. Slice this beauty with a pizza cutter and serve up one big slice of yum! ASPARAGUS MUSHROOM PIE WITH LEMONY CHEEZY SAUCE SERVES 3 TO 4 This is fun to make and even more fun to eat! It helps to use short-grain brown rice for the crust as it sticks together better. The pie will cut into
wheat buns Fixings: Mustard, ketchup, relish, tomato slices, red onion slices, spinach, romaine, sauerkraut INSTRUCTIONS: Line a sheet pan with parchment paper. Remove both ends of the beets, rinse well, chop into 1/2-inch-thick slices, place them on the prepared sheet pan, and bake for 20 to 30 minutes or until tender. Rinse the beet greens and roughly chop the stems and greens. In a pot with a few inches of water, boil the beet greens and stems for about 3 minutes, until tender. Drain and
ground black pepper, to taste 8 shakes Cholula hot sauce, or to taste INSTRUCTIONS: In a large frying pan over medium-high heat, toast the oats until golden and fragrant, about 3 minutes. Stir frequently. Transfer to a bowl and set aside. In the same pan over medium-high heat, add the onions and continue stirring for about 5 minutes until they soften and begin to brown. Add drops of water or vegetable broth if the pan gets too dry. Stir in the garlic and mushrooms, and cook for 1 to 2