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The Prevent and Reverse Heart Disease Cookbook: Over 125 Delicious, Life-Changing, Plant-Based Recipes Paperback – September 2, 2014
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"In my lifetime, I've understood diet played a big role in the quality of my life, so I ate what I considered to be good for me. From childhood, the litany of ‘eat your vegetables’ was drummed into me, sometimes literally. Naturally, me being Southern, there was always meat served with those veggies, and most times it was used to flavor them. 64 years later, I meet the Esselstyns, and they say ‘eat your vegetables, but eat them raw or cooked with no oil!’ WHAT?! But, I tried it. It's truly amazing what the things I already liked really tasted like. Even more amazing: the number of plant-based creations that are possible. I won't go into the gigantic health benefits that came my way as a result of my decision to go plant-based, but I will say that 30 lost pounds and an infinite number of compliments later, I'm more than happy. I hope you'll treat yourself to one of these recipes and just open that door. I guarantee you won't close it!"
—Samuel L. Jackson
"This is a great cookbook for treating and reversing heart disease as well as a wide variety of other ailments and diseases. So hear the whisper of your heart and do it a favor. Try these recipes and see for yourself what a fantastic difference they can make for your health. Dr. Esselstyn’s amazing accomplishments are backed up by Ann and Jane’s health enriching recipes."
—T. Colin Campbell, author of The China Study, and Karen Campbell, Director of the Center for Nutrition Studies
Praise for Caldwell Esselstyn's Prevent and Reverse Heart Disease
“Proves that changes in diet (and that alone) cause radical changes in the age and disease of your arteries.”
—Michael Roizen, M.D., coauthor of You: On a Diet
“Dr. Caldwell Esselstyn has directed pioneering research demonstrating that the progression of even severe coronary heart disease can often be reversed by making comprehensive changes in diet and lifestyle.”
—Dean Ornish, M.D., founder, President, and Director, Preventive Medicine Research Institute, and author of Dr. Dean Ornish’s Program for Reversing Heart Disease
“A hard-nosed scientist shows us his secrets for successfully cleaning the rusting arteries of so many patients—and it doesn’t even hurt.”
—Mehmet Oz, M.D., coauthor of You: The Owner’s Manual
“Dr. Esselstyn has always been ahead of his time. His focus on the healing powers of proper nutrition on diseased coronary arteries has now proven right, raising another unthinkable notion—that heart patients can cure themselves.”
—Bernadine Healy, M.D., former Director, National Institutes of Health
“This powerful program will make you virtually heart-attack-proof. On the basis of decades of research, Dr. Caldwell Esselstyn has shown not only how to prevent heart disease but also how to reverse it—even for people who have been affected for many years. I strongly recommend this important book.”
—Neal D. Barnard, M.D., founder and President, Physicians Committee for Responsible Medicine, and author of Breaking the Food Seduction
“Prevent and Reverse Heart Disease provides a practical approach for people to regain their lost health. Considering the worldwide prevalence of coronary artery disease, this book should become the bestseller of all time.”
—John A. McDougall, M.D., author of The McDougall Program
“Dr. Esselstyn’s eminently successful arrest-and-reversal therapy for heart disease through patient education and empowerment as the treatment of choice will send shock waves through a mercenary medical system that focuses largely on pills and procedures.”
—Hans Diehl, founder and Director, Coronary Health Improvement Project
“Dr. Esselstyn’s solution in Prevent and Reverse Heart Disease is as profound as Newton’s discovery of gravity. Half of all Americans dying today could have changed their date with the undertaker by following Dr. Esselstyn’s plan.”
—Howard F. Lyman, coauthor of No More Bull! and Mad Cowboy
“If you have heart disease, this book should be essential reading. It could save your life.”
—Michael F. Jacobson, Executive Director, Center for Science in the Public Interest
About the Author
Ann Crile Esselstyn has been called the Julia Child of plant-based cooking.
Jane Esselstyn is a nurse, researcher, recipe designer and married mother of three.
They live in Cleveland, Ohio.
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There are a couple of editing blips I've seen so far--they forgot to include the cranberries in the instructions for putting together the stuffing in one recipe and they use the word "potatoes" instead of "onion" in the 'Tugboats' recipe.
My main problem with the book is that they seemed to stretch things to produce more recipes, as in 40-million ways to eat beans. Sure, there are some other recipes, but the book is loaded with bean-based recipes. Since Dr. McDougall admonishes us to eat no more than a cup of beans a day to limit protein, it's not clear how we can rely on these recipes, stay under a cup of beans, and get enough to eat. The lunch menus focus on hummus sandwiches or wraps and bean-based soups. And the highlight of the dinner recipes is . . . you guessed it, beans.
The authors say that people in their program invariably have oatmeal for breakfast, hot or cold, with non-dairy milk. Then it's on to the beans: four variations of mashed beans for hummus that are an ingredient in lots of other recipes, too.
I've made the Tugboats, which are essentially twice baked potatoes. After all the work scooping out the potato skins and putting a mix of kale, corn and the mashed potatoes back in, I have to say the taste was underwhelming and it would have been easier to plate up corn, kale and mashed potatoes. (The mushroom gravy recipe is very good).
You'll find a lot of balsamic vinegar in the recipes, and the salad dressings tend to be sweet. Mail ordering vinegars and pizza crusts is referenced: at $4.50 a pop for a pizza crust, and their habit of regularly roasting marinated green, red, yellow and orange peppers, those of us with limited budgets will have to rely on other books for making pizza dough easily from scratch at pennies a serving, as well as relying on less expensive vinegars and condiments. (Organic peppers are $6 a lb. here in Oregon--balsamic vinegars are costly as well, and not my favorite).
The vegan cookbooks are starting to repeat themselves and maybe we don't need to buy every one of them, especially when healthy Asian noodle bowls and vegetable lasagna recipes are all over the web. So are oil-free hummus recipes and other bean dishes: beans and rice, salsas, Indian dal's.
I think the Happy Herbivore books have more variety and better taste. And Jeff Novick's fast food dvd's, as well. If you aim to be inspired more specifically toward heart health, this may be your book---although Lindsay Nixon and Novick's recipes are based on similar guidelines.
There's no calorie counting, or self-discipline required. At first, the thought of "no oil" might seem harsh to some, but after a few days, oil-free brings out the true natural flavors. As you read this book, focus on the wonderful new food you will get to taste for the first time.
I went completely plant-based after seeing "Forks Over Knives" in March 2013, with tremendous health benefits. I'm an airline pilot so eating plant-based is a challenge when I'm on-the-go traveling half the week, but it can be done. I'd love to see more airports, restaurants, and schools adopt some recipes from this book.
I plan to eat every recipe in this book.