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Bravo!: Health Promoting Meals from the TrueNorth Health Kitchen Paperback – April 10, 2012
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Top Customer Reviews
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,
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.
- 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.Read more ›
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.Read more ›
Most Recent Customer Reviews
I recommend this book for those who want to eat healthy. However, this book was not helpful in reducing my pain caused by toxic chemical exposure and toxic burden. Read morePublished 25 days ago by Alynna Butterfly
Great book for plant based recipes. My only complaint is that they could have used more color photos instead of black and white. Great selection of recipes and menus. Read morePublished 2 months ago by Nedra
Very interesting cookbook. Enjoyed reading the introductory material which sets the stage for his recipes. True North has a great reputation.Published 3 months ago by Wanda