Schwarzbein Principle Vegetarian Cookbook

( 2 )

Overview

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.

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The Schwarzbein Principle Vegetarian Cookbook

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Overview

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.

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What People Are Saying

Suzanne Somers
This is the cookbook to use to lose weight. Dr. Schwarzbein is in the vanguard of the new medicine. Her Five Step approach to balancing the hormones of the body and staving off the accelerated aging process works! Anyone who has battled weight problems, addictions, heart disease, osteoporosis, diabetes or high cholesterol levels should read this incredible book and benefit.
Larry Hagman
When I had my liver transplant four years ago, I was diagnosed as diabetic and knew I had to make some serious eating and lifestyle changes. To my relief, after reading The Schwarzbein Principle I found that those changes were going to be pretty easy. I could eat all the red meat, eggs, butter and cream I wanted. I lost 25 pounds in five months and I look and feel better. My cholesterol level is the best it's ever been and I am healthier than I have been in years. I no longer have to inject insulin because my diabetes is under control.
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Product Details

  • ISBN-13: 9781558746824
  • Publisher: Health Communications, Incorporated
  • Publication date: 5/1/1999
  • Pages: 380
  • Sales rank: 501,388

Meet 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.

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Read an Excerpt

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.

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