The Schwarzbein Principle Vegetarian Cookbook [Paperback]

Diana Schwarzbein (Author), Nancy Deville (Author), Evelyn Jacob Jaffe (Author)

Book Description

Publication Date: May 1, 1999

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.

Editorial Reviews

About 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.

Excerpt. © Reprinted by permission. All rights reserved.

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.

Product Details

• Paperback: 380 pages
• Publisher: HCI (May 1, 1999)
• Language: English
• ISBN-10: 155874682X
• ISBN-13: 978-1558746824
• Product Dimensions: 9 x 6.1 x 0.8 inches
• Shipping Weight: 1.3 pounds (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #58,645 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

117 of 124 people found the following review helpful:

3.0 out of 5 stars Great book for some, but CHECK YOUR CHOLESTEROL !, November 10, 1999

By A Customer

This review is from: The Schwarzbein Principle Vegetarian Cookbook (Paperback)

My wife and I are very health conscious people and embraced Dr. Schwarzbein's program with great enthusiasm. We lost significant weight, felt good, had a lot of energy, and lost all cravings. However, our total cholesteral levels sky-rocketed! My wife's normal cholesterol level of less than 180 jumped up to 257 within three months. My cholesterol level which fluctuates from 180 to 205 went up to 249 within one month and shot up to 300 by the end of the third month. Consequently, we stopped eating whole eggs and nitrate and nitrite-free sausage for breakfast and cut back on our consumption of cheese. Within three weeks, my wife's cholesterol level had dropped back down to 216 and my cholesterol had plumetted back down to 206. I am discouraged that Dr. Schwarzbein has not addressed this possibility in her otherwise wonderfully written book. I have tried with no success to contact her to discuss this problem with her. Since I also am a health care provider with a doctorate from her alma mater, USC, and have also written several texts for my colleagues, I would very much liked to established dialogue with her. I believe her book is outstanding, but evidently some of us have a cholesterol sensitivity that is not discussed in her fine text.

68 of 70 people found the following review helpful:

5.0 out of 5 stars Divine, Healthy and Easy To Prepare, December 26, 1999

By 

Arno Jaffe (Santa Barbra, CA) - See all my reviews

This review is from: The Schwarzbein Principle Vegetarian Cookbook (Paperback)

The Schwarzebein Principle Vegetarian Cookbook is a dream come true. I am a some-time vegetarian and my meals have tended to be brown rice, steamed vegetables, baked potatoes and salads. This great book has broadened my horizons and totally changed my mind about tofu. The recipes are incredibly tasty and easy to prepare, even for a cook-by-the numbers guy such as myself. I again commend the authors for their tofu recipes (I've usually found tofu to taste like an eraser), their fabulous soups, salad dressings and variety of breakfast treats. The Schwarzbein Principle has opened a new world of dieting for me, being able to eat great tasting meals that I can prepare myself. I've been on the diet for over one month and have lost 10 pounds. And all without starving myself or eating the kind of bizarre food combinations that often appear in other diet books. Hooray for this fabulous book and the freedom its gives vegetarians!

29 of 29 people found the following review helpful:

5.0 out of 5 stars Elegant meals, simple to prepare!, September 8, 1999

By A Customer

This review is from: The Schwarzbein Principle Vegetarian Cookbook (Paperback)

I'm not even a vegetarian, and I love these recipes! You know that edge of anxiety about trying a new recipe on guests? All 50 or so that I've tried in this book have been perfect for company, and I don't hesitate to try a new one, regardless of who is at table. Delicious, nourishing, eye-pleasing, and nearly everything can be made from ingredients I always have on hand. I love this cookbook!