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Bravo!: Health Promoting Meals from the TrueNorth Health Kitchen Paperback


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Bravo!: Health Promoting Meals from the TrueNorth Health Kitchen + The Health Promoting Cookbook: Simple, Guilt-Free, Vegetarian Recipes + The Pleasure Trap: Mastering the Hidden Force that Undermines Health & Happiness
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Product Details

  • Paperback: 160 pages
  • Publisher: Book Pub Company (April 10, 2012)
  • Language: English
  • ISBN-10: 1570672695
  • ISBN-13: 978-1570672699
  • Product Dimensions: 9 x 8 x 0.6 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Best Sellers Rank: #132,470 in Books (See Top 100 in Books)

Editorial Reviews

Review

The growing popularity of a vegan lifestyle is exemplified in the profusion of superb recipes comprising "Bravo! Health Promoting Meals from the TrueNorth Health Kitchen. A 160-page compendium of health-promoting and thoroughly 'kitchen cook friendly' recipes from the TrueNorth Health Center in Santa Rosa, California, ably compiled by executive chef Ramses Bravo, the dishes range from Coconut-Vanilla Granola; to Chayote-Apple Slaw; to Toasted Barley and Tomato Stew; to Peach-Blueberry Crisp. Enhanced with informed and informative opening chapters on 'Getting Started' and 'The Basics', Bravo will prove to be an exceptionally popular addition to personal, family, and community library Vegetarian & Vegan cookbook collections. --The Midwest Book Review - July 2012

About the Author

Ramses Bravo is the executive chef for TrueNorth Health Center in Santa Rosa, California, where his delicious, healthful meals have inspired a dietary rebirth for thousands of people who have transformed their lives at the center. Ramses has worked in numerous hotels and restaurants over his 14-year career, including a position as executive chef for the renowned Kenwood Inn and Spa in California.

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Customer Reviews

Try and make food taste good WITHOUT them.
Abbie Jaye
It's a great book to have on hand if you are wanting a cleaner, healthier diet that tastes good.
Renata
I really enjoyed the recipes they are deicious (sp) and easy!
J. Murphy

Most Helpful Customer Reviews

69 of 72 people found the following review helpful By Abbie Jaye on May 23, 2012
Format: Paperback Verified Purchase
I have been waiting for this book to come out for so long and my copy finally arrived today. It was definitely worth the wait. While there are many talented plant based chefs who write beautiful cookbooks, their food is not very healthy, replete with tons of oil, sugar and salt. It's pretty easy to make anything taste delicious if you are using those three addictive ingredients!!! Try and make food taste good WITHOUT them. To do that, you need a true culinary genius which you have in Chef Bravo. With all the vegan crap like agave and olive oil that is being touted to as as healthy, it's refreshing that there are a few talented chefs out these who can make truly health promoting food delicious AND beautiful.

Sure, if you are still eating sugar, oil or salt these recipes may taste a bit bland to you, at first. But as Dr. Alan Goldhamer always says "if this food doesn't taste good, then you really need to fast". No one needs to eat sugar, oil or salt. All three of those ingredients are disease promoting. Chef Bravo shows you how to avoid all of these toxins and makes it easy and delicious. This book is a masterpiece! Try his recipes and finally lose the excess weight and clean up your palate while enjoying the healthiest food on the planet. Or better yet, visit True North and experience Chef Bravo's incredible cuisine in person.

Love & Kale,
Chef AJ
[...]
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57 of 61 people found the following review helpful By Schmitty on September 16, 2012
Format: Kindle Edition Verified Purchase
Oh man, I REALLY wanted to give this book five stars. I'm a former foodie and an avid home cook who's been plant based for about nine months, and the gourmet nature of the book was what I needed to keep things interesting.
I've made about half a dozen recipes so far and only had one dish that I loved. But I'm going to keep cooking from this book and see what happens. I'll update this review if my opinion changes, but since it's a new book without many reviews I thought this might help others.

Issues:
- Measurements - My main problem with the book is that the measurements are too vague, for instance "medium eggplant" can mean a lot of things. Not only is medium a relative measurement, there are many different types of eggplant. This is just one example but one that really screwed me over when I was making dinner for guests. A lot of the recipes have at least one instance of this. I didn't expect this lack of detail from an executive chef.
- Number of servings - Most recipes serve 6 large servings. This is good and bad. Good because eating plant based means you eat a lot of food and I like having leftovers. Bad because when you don't like something, or the recipe fails (because of vague measurements), you end up wasting a lot. I've learned to cut the recipe in half the first time I make it, especially if it's an expensive recipe, which many are (not all, but some).

Keep in mind that these recipes are mostly in line with how I normally eat, meaning I'm used to low fat and low salt, so when I evaluate the flavor of a recipe I'm not coming from the standard American diet. If I were, I probably would need to add some salt and fat to these dishes.
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Format: Paperback
There are a lot of recipes in this book that are familiar to most Americans, oatmeal, breakfast bars, granola, chili and lasagne, but done vegan style (no animal-sourced ingredients. A problem I have with many vegan cookbooks is that the recipes call for unusual ingredients or they are "out there", meaning complicated and odd-sounding. Here, the recipes are for foods you probably already eat, and there are a few unusual ingredients (black rice, tempeh) perhaps, but mostly, these recipe require things you'd find at your grocery store.

There are some unusual twists on standards, such as chickpea patties that combine with "forbidden" rice, which is black sticky rice. It has bran, phytonutrients and is a lot better for you than standard white rice. But I never know quite how to incorporate it into recipes. Here, it is a good binder and flavor ingredient in legume patties, which work well as a burger substitute. Twice-baked potatoes also get a rework. That's the theme of this book; recipes you probably already love, reworked and fresh with vegan ingredients but not so unfamiliar as to be off-putting to those not so familiar with vegan fare. But the freshness of the approach to some familiar dishes means this is a book that long-time vegans could certainly enjoy.

One of the things I like best about this book is that many of the recipes do not rely on wheat. For example, there is a polenta crusted pizza (using cashews pureed as the melted cheese, a common vegan method for replacing dairy cheese.) The pizza looks delectable and if you are not a wheat-eater (for me, it packs on bloat and pounds) then here is a much healthier alternative and oh, no heavy butterfat in the cheese, either.
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7 of 7 people found the following review helpful By K. Link on August 14, 2012
Format: Paperback Verified Purchase
My family often turns their collective noses up at the no-salt, no-oil vegan food I make, but not these recipes! They are a hit at my house! Which makes me very happy!
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