Simply by changing your diet, you can have more energy, feel better, lose weight and get better sleep. All 50 recipes in this healthy plant based cookbook include nutritional information as well as preparation / cooking time so you can schedule your time accordingly during the week. This is the perfect plant based diet, with recipes simple enough for complete beginners. Create a better, healthier … healthier life with this essential, ultimate guide to plant-based diets.
Here’s what you can expect in this book:
- A short description of various plant-based diets
- List of ailments and diseases that a plant-based diet can alleviate
- Healthy foods, foods to avoid, and helpful information about them
- Recipes for every meal and snack
- Meal plans complete with grocery shopping lists
- Shopping tips
- Storage tips to eliminate food waste
- What to expect and prepare for when switching to a plant-based diet
- Helpful resources & references for further reading
- Helpful quick guides, such as measurement conversions to metric, rules for proper food combining, and other information you might like to look up quickly
What are you waiting for? Click on the ‘buy now’ button to get started.
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Sample Recipe: Chickpea-Free Falafel with Coriander
Prep time: 20 min. / Soak time: 30 min. / Dehydrate time: overnight or 8 hours / Storage: 2 days in the fridge / Serves: 4
Calories*: 301 kcal / Protein*: 9.2 g / Carbs*: 8 g / Fat*: 26.1 g (3.7 grams of which saturates) *Per portion
Instructions:
- Place all the falafel ingredients in a food processor and process until completely mixed. Shape the falafel mixture with your hands into walnut-sized balls and place directly on a mesh dehydrator sheet or a baking sheet.
- Put into the dehydrator set to 115°F, or place in the oven at the lowest temperature possible, 115°F — if your oven is too hot, then leave the door ajar (open) slightly overnight or for 8 hours. They should be firm to the touch.
- To make the tahini cream, place all the ingredients in a blender with 2 tablespoons of lukewarm water and blend until smooth and creamy. To serve, place the salad leaves on a platter, top with the falafel and drizzle over the cream.
Ingredients:
- ½ cup sunflower seeds
- 1/3 cup pumpkin seeds
- 2 tablespoons coriander leaves
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 6 sun-dried tomatoes (not halves, as they usually come in jars)
- 1 garlic clove
- 1 shallot
- ½ cup green or black olives (without the pits)
- 2 pinches of smoked, powdered paprika
- 2 pinches of finely ground Himalaya salt
- 1 handful of salad leaves to serve
TAHINI CREAM
- 3 tablespoons tahini (sesame paste)
- 2 teaspoons xylitol
- 2 tablespoons lemon juice
- pinch of Himalaya salt
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more
Lots of information along with many different recipes that sound delicious and don’t require a huge time or money investment.
Plant-based Diet Guide for Beginners: A Complete Healthy Eating Cookbook including 50 Tasty Recipes for Your Meal Plan Throughout the Year by Silvia Pala
This book starts out with a table of contents where the recipes are broken up into meal categories.
Lots of introduction material that not only covers the plan but many aspects of it.
Forward is about a few factors of the diet plan: what we eat, how and when matter also.
Introduction is about generations deep of the love of food and a brief summary of what to get from this book.
It covers everything and then some so you won’t be lost with following along.
Lots of medium sized color photographs throughout the book that only enhance what is written on the pages.
Never thought about how the plant based diet types have a role and which diet plans follow what specific food groups.
So many benefits of eating a plant based diet and what benefits your body can embrace to make them healthy.
Other different diets are put up against the plant based diet and the contrasts are many.
Disease prevention or reversal is also included along with what foods you should be eating.
Each recipe starts with a title, some have a color medium sized photo, prep and cook time.
How long you can store the food in fridge or freezer and suitable diet plans and how long it can be stored for.
Nutritional information: calories, protein, carbs, fat, mentioning sat fat when necessary and servings. No sodium or sugar levels are mentioned.
List of ingredients and how to make the item are listed. Variations are also suggested along with some valuable tips.
One recipe has over 17 ingredients, make sure you have them all before starting.
Substitutions I’d use would be fresh vs. canned products and low sodium, low fat products.
Measurements are not the same throughout but understandable format. ex: Tablespoon, tablespoon, tbsp .
Sometimes the measurement is at the end of the ingredient and sometimes it’s at the beginning.
example:
1/3 cup walnuts and in the same recipe
celery 1/2 cup
One recipe just says cup walnuts. I assume it means one cup of walnuts???
Book also includes meal plans, shopping lists, meal plans for children, anti inflammatory, weight loss and high protein, Paleo friendly and vegan. Lots of tips how to preserve and/or freeze the food you’ve prepared for use later.
What foods to completely avoid, dealing with cravings, set up strong habits and shopping lists.
Appendix includes charts on liquid measurements, solid/dry, oven temperature.
Replacement and substitutes for different meal plans are also included. References and resources for further reading are also listed at the end along with acknowledgements and about the author.
Book has such valuable information especially for a beginner just starting out with this diet plan but also new information for those of us who’ve been on the diet for several years.
Lots of food categories but just a handful of recipes in each one.
EXCELLENT resource book.
I received this review copy from the author and this is my honest opinion.