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.
cooked quinoa 1 cup old-fashioned rolled oats, uncooked 1/4 cup raisins Nondairy milk, for serving (optional) Sliced banana, apples, or berries, for serving (optional) INSTRUCTIONS: Put the cinnamon stick and 4 cups water into a saucepan and bring to a boil. Add the cooked quinoa and cook for 3 minutes. Add the oats, cover the pot, and reduce the heat to low. Cook for 15 minutes, until the oats are soft. Remove from the heat, add the raisins, and let stand for 5 minutes. Leave the
into thin horizontal circles with the beautiful center star featured 1/2 cup raisins 1/4 cup pumpkin seeds, toasted (optional) TED’S HOUSE DRESSING INGREDIENTS: 2 to 3 tablespoons hummus prepared without oil or tahini 2 tablespoons vinegar (more or less to taste) 1 tablespoon pure maple syrup (to taste) Splash of orange juice INSTRUCTIONS: Combine the greens, jicama, carrots, peppers, cucumber, potatoes, raspberries, apple, raisins, and pumpkin seeds (if using) in a funky bowl, dress,
release. Remove the peppers from the bag and peel off the skin. Cut a line an inch or two from the crown of the pepper toward the tip. Open the incision and remove the seeds and white veins inside. Into each pepper, spoon 2 to 3 tablespoons of refried beans. Press the pepper flesh closed, and place the stuffed peppers aside on a platter. Place the tomatoes, onions, and 1 cup water in a food processor, and blend for 2 to 3 minutes, until the sauce is light pink and quite liquidy. This we will
black pepper, and oat milk. Stir the batter so there are no lumps. Immerse the cauliflower pieces into the batter so they are well coated, and then place them on the lined pan. Cook for 18 minutes. Take the pan out of the oven and drown (seriously) the cauliflower “wings” in your favorite hot sauce. Cook for another 8 minutes. Dip these hot “wings” in your choice of dressings. BBQ PORTOBELLOS, RICE, AND GREENS SERVES 2 TO 4 I watched Jane prepare this in the morning so she could just pop it
oats—not so awful! INGREDIENTS: 1/3 cup cocoa powder 1/3 cup unsweetened almond milk 1/3 cup pure maple syrup, to taste 2 teaspoons pure vanilla extract 2 ripe bananas 1/4 teaspoon peppermint extract 1 tablespoon chocolate balsamic vinegar or Mandarin Chocolate balsamic vinegar 2 cups oats 1 cup Kashi 7 Whole Grain Nuggets or any Grape-Nuts-like cereal INSTRUCTIONS: Blend all but the oats and cereal together in a food processor. Transfer to a bowl. Add oats, and mix well. Line a