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The Schwarzbein Principle Cookbook + The Schwarzbein Principle: The Truth about Losing Weight, Being Healthy and Feeling Younger + The Schwarzbein Principle II, The "Transition": A Regeneration Program to Prevent and Reverse Accelerated Aging
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Product Details

  • Paperback: 380 pages
  • Publisher: HCI; 1 edition (May 1, 1999)
  • Language: English
  • ISBN-10: 1558746811
  • ISBN-13: 978-1558746817
  • Product Dimensions: 9.1 x 6 x 1 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (69 customer reviews)
  • Amazon Best Sellers Rank: #100,055 in Books (See Top 100 in Books)

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 large sweet potato, peeled and chopped into 1-inch cubes

1 tablespoon pure-pressed extra virgin olive oil

1 cup green beans, ends trimmed, sliced diagonally into 1-inch pieces

1 tablespoon pure-pressed extra virgin olive oil

freshly ground black pepper, to taste

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 tablespoon pure-pressed extra virgin olive oil

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 1 tablespoon olive oil and black pepper. Arrange on a lightly greased baking sheet and roast, turning occasionally.

In a medium bowl, toss red onion and bell pepper with 1 tablespoon olive oil and black pepper. 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. Return to oven.

While potato, bean, onion and pepper combination is roasting, combine mushrooms and zucchini and mix with 1 tablespoon olive oil and black pepper. When potato, bean, onion and pepper combination has roasted together for 5 to 10 minutes, add mushroom and zucchini mixture, stirring well to mix. Roast all together for about 5 to 10 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. Sprinkle with chopped fresh basil or parsley. Serve at room temperature.


Grilled Chicken Breasts with Artichoke Cream Sauce

Makes 4 servings •Each serving: 58 grams protein • 6 grams carbohydrate

2 pounds boneless chicken breasts

1 tablespoon Dijon mustard

1 red bell pepper or 1/4 cup store-bought roasted red bell peppers

2 tablespoons pure-pressed extra virgin olive oil

1 thinly sliced red onion

1 minced garlic clove

1 1/2 cups marinated artichoke hearts, drained and chopped

2 tablespoons slivered fresh basil, or 2 teaspoons dried basil

freshly ground black pepper, to taste

1/2 cup all-dairy heavy cream

1/4 cup dry white wine

1 tablespoon fresh lemon juice

11/2 teaspoons grated lemon zest

dash cayenne pepper

4 whole fresh basil leaves, for garnish


Rinse chicken under cold water and pat dry with paper towels. Rub chicken breasts with mustard. Cover and marinate, refrigerated 1 to 2 hours.

If using a fresh red bell pepper, roast pepper directly over a gas flame or on a rack under a preheated broiler. Using tongs, turn pepper frequently until blistered and blackened on all sides. Place pepper in a bowl with a plate on top. Let steam for 15 minutes to loosen skin. Peel off all charred skin. Discard skin along with seeds. Cut roasted flesh into thin slivers.

In a large nonstick skillet, heat oil over medium-high heat. When oil is hot, add onion and garlic and sauté until softened, about 5 minutes. Add roasted red pepper strips, artichoke hearts, basil, black pepper, cream and wine. Bring to a boil, reduce heat to low and add lemon juice, lemon zest and cayenne pepper. Simmer until sauce is thickened and reduced by N, about 5 to 10 minutes, stirring occasionally. Taste, and adjust seasonings.

Prepare barbecue or preheat broiler.

Grill chicken over hot coals; or broil chicken on a greased rack with a tinfoil-lined baking sheet underneath. Broil 3 inches from heat source, until meat is tender, about 5 to 8 minutes per side. Spoon some sauce on each plate and arrange a grilled chicken breast on top. Garnish with whole, fresh basil leaves.


(c)1999 Diana Schwarzbein, Nancy DeVille and Evelyn Jacob Jaffe. All rights reserved. Reprinted with permission from The Schwarzbein Principle 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.


Important Information

Ingredients
Example Ingredients

Directions
Example Directions

Customer Reviews

Both this book and Suzanne's books provide easy to prepare and delicious recipes.
Sixrealms
Since I wrote a review for the program book I couldn't resist writing one for this cookbook as well.
Marie S. Bluebond
I recommend this book to anyone looking for a healthy way of life for you and your family.
Irene Morales Ward

Most Helpful Customer Reviews

87 of 87 people found the following review helpful By Tracie VINE VOICE on July 16, 2001
Format: Paperback
Dr. Schwarzbein has created a fabulous EASY program, and her recipes are da bomb! I have lost 15 lbs in 6 weeks, and it's been effortless - I could easily do this forever. Her food is delicious, easy to make, and REAL. There's no bizarre ingredients that you can't pronounce.
And about desserts, well they technicaly aren't legal. But I've had dessert almost every day while on her program *and* losing weight. And I'm not talking about sugar free Jello! I mean real cheesecake, real chocolate truffles, real whipped cream on berries. If you get her other book, "The Schwarzbein Principle", you learn about what foods affect you in what ways, and how to eat carbs so that your system responds the way you want it to.
You *must* get this program!
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66 of 66 people found the following review helpful By Carla Tate on December 22, 1999
Format: Paperback
I have a vast collection of cookbooks and this one is the one I have returned to time and again. Every recipe is delicious and quick to prepare. This cookbook is perfect for any lowcarb regime. I have lost 26 pounds in three months using this book.
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89 of 92 people found the following review helpful By A Customer on September 8, 1999
Format: Paperback
Anyone who follows Dr. Schwarzbein's recommendations -- or the Suzanne Sommers plan, or any of the other high protein, low carbo programs -- will find this cookbook to be a treasure! It is hard to believe such delicious meals also promote optimal health! I especially appreciate it that the recipes are very easy to prepare, all the ones I've tried used ingredients I already had in the kitchen, they're eye-pleasing on the plate -- and best yet -- every one's a winner, simply delicious! Whether you follow the Schwarzbein program or not, this book is essential for anyone's cookbook collection.
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57 of 57 people found the following review helpful By A Customer on July 6, 2001
Format: Paperback
The Schwarzbein Principle Cookbook has become my new favorite (and I have collected cookbooks for years!) I have tried more than fifty of the recipes, and most have been rated "excellent" or "great" by my family and friends. I disagree with the reader who said that experienced cooks would be disappointed. I have been cooking for over thirty years, and I love the recipes in this cookbook from appetizers, soups, and salads to main dishes, sauces, and vegetables. In the eight months that I have been following this program, I have lost more than 30 pounds and my sister has lost more than 60 -- all while eating delicious meals prepared from the recipes in this cookbook. My only question is: Where can you find nitrite-free bacon?
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79 of 82 people found the following review helpful By Arno Jaffe on December 26, 1999
Format: Paperback
I never knew that dieting could taste so good. This wonderful, easy to use cookbook is filled with luscious meals for breakfast, lunch and dinner. I especially love the salads and sald dressings. I can find all the ingredients where I shop, the recipes are time efficient and though I've never eaten better in my life, I've lost 10 pounds in one month. I like eating real food, none of this no fat, low fat, man made stuff that I see lots my friends eating while they get fatter. This is a diet for life for me. Way to go. Food for the New Millennium!
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49 of 49 people found the following review helpful By A Customer on November 2, 1999
Format: Paperback
WOW! I can honestly say that these two cookbooks are absolutely the BEST! Every recipe can be depended on to be a winner - and I always have the right ingredients - just regular kitchen stuff! I was introduced to them by a friend, and I didn't know anything about the Schwarzbein Principles. But I know what tastes good. The best summary is my 12 year-old-son's reaction - "Wow, Mom, this soup is great" And this is a guy that doesn't eat anything new or unrecognizable. Now he's eating pureed green and orange soups!
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41 of 41 people found the following review helpful By Marie S. Bluebond on June 5, 2001
Format: Paperback
Since I wrote a review for the program book I couldn't resist writing one for this cookbook as well. How does a single mom of a 4 year old who works fulltime maintain a healthy eating program and lose weight? With this book! When I get home at the end of the day and have no brain left I can still make a great meal and feel good about it. Compared to other low carb cookbooks, this one is very well laid out. The recipes are very simple with simple ingredients but the outcome is something you could serve to company. Each recipe lists how many servings it represents and the carb count per serving. And while this might not matter to many of you, the book is written in a font that is actually large enough to read! I have about 1/2 dozen low carb cookbooks but this is the one that stays on top of the counter!
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39 of 39 people found the following review helpful By A Customer on February 17, 2003
Format: Paperback Verified Purchase
The only thing I don't like about this cookbook, is no pictures. Otherwise, it has great recipes. The salad dressing recipes alone are worth the price...
The reason this cookbook is so good, is because it has recipes that fit into her way of eating exactly. No more trying to modify recipes you already have and don't know how to change. I love that it gives lots of healthy meal ideas, since I'm so used to high-carb meals, I needed some new recipes.
If you like Schwarzbein, you'll want this cookbook too!!!
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