Meg Wolff's doctors gave her no hope. After a mastectomy, radiation, and chemotherapy all failed, they closed their files and advised her to deal with finalities. Meg refused to accept premature conclusions and took a leap of faithand health. She began a planned diet based on whole grains, vegetable, and beans. It worked. This 200-page book brims with her healthy recipes, menu plans, and upbeat advice. Eating better; living longer.
A Life in Balance: Delicious, Plant-Based Recipes For Optimal Healthby Meg Wolff
The first title in Down East Books' 'Best Maine Food' series, this inspirational cookbook proves that good food fosters good health. When conventional medical treatments couldn't stop Meg Wolff's breast cancer in 1998, doctors told her to prepare her soul. Instead, she began a diet based on whole grains, vegetables and beans - and started getting better. Now
The first title in Down East Books' 'Best Maine Food' series, this inspirational cookbook proves that good food fosters good health. When conventional medical treatments couldn't stop Meg Wolff's breast cancer in 1998, doctors told her to prepare her soul. Instead, she began a diet based on whole grains, vegetables and beans - and started getting better. Now vibrantly healthy, Meg is living proof that changing your diet can indeed save your life. This cookbook is full of Meg's easy, delicious recipes and information to help inspire readers to eat better, and live better. Contains recipes from a variety of contributors including NBA great John Salley and Dr. Neal Barnard, head of the Physicians for Responsible Medicine.
- Down East Books
- Publication date:
- Sales rank:
- Product dimensions:
- 6.90(w) x 8.90(h) x 0.60(d)
Most Helpful Customer Reviews
See all customer reviews
Life in Balance is one of my favorite cookbooks. It is a good introduction to macrobiotic and plant based cooking. I have many cookbooks in this line of cooking but Meg's book is one I keep on coming back to whenever I need to reground myself in healthy food. Macrobiotic cooking is a bit of an acquired taste, I think, if you are coming directly from a standard American diet. But ultimately you will feel so much better the more you incorporate this eating into your lifestyle. And although this is cooking from scratch (knowing how to cook yourself is good though), the recipes are not overly complex and challenging. There are many very good recipes but I have to put a plug in for a dessert: Masao's Blueberry Cake. You do not need to be leaning to veganism or macrobiotics to love this recipe. We make this with frozen small Maine blueberries and my entire family can devour it on the spot. In this recipe, as in many of Meg's recipes, better health choices and really good taste can sit together in the same pan.