Get Healthy, Go Vegan with Dr. Barnard’s New Cookbooks
Two new PCRM cookbooks encourage everyone from beginners to expert chefs to prepare more plant-based meals. From quick and delicious Fire-Roasted Tomato Black Bean Chili to exotic Chilled Canary Melon and Green Zebra Tomato Soup with Tofu Cardamom Cream, recipes in The Get Healthy, Go Vegan Cookbook and The Best in the World III: Healthful Recipes from Exclusive and Out-of-the-way Restaurants demonstrate that a vegan diet is easy and delicious.
“For most people, starting a vegan diet is an eye-opening experience,” says PCRM president Neal Barnard, M.D. “They start to lose unwanted pounds, their energy improves, and their digestion gets better. If they have diabetes, high cholesterol, or high blood pressure, these problems begin to improve, too. Headaches and joint pains start to melt away.”
In The Get Healthy, Go Vegan Cookbook, Dr. Barnard and nutritionist Robyn Webb offer meals that use familiar ingredients, require minimal effort, are free of animal products, are low in fat, and have a low-to-moderate glycemic index.
The Best in the World III, edited by Dr. Barnard, features delicious and unique recipes from restaurants across the globe. Join monks in a temple courtyard in the Far East, passengers on a French luxury yacht, or even a rock star in Akron, Ohio, for an unforgettable culinary adventure. Often exotic and always flavorful, these plant-based recipes are designed to be within the abilities of any amateur chef.