Better Than Vegan: 101 Favorite Low-Fat, Plant-Based Recipes That Helped Me Lose Over 200 Pounds Free PDF

Better Than Vegan: 101 Favorite Low-Fat, Plant-Based Recipes That Helped Me Lose Over 200 Pounds [Kindle Edition]

Author: Del Sroufe | Language: English | ISBN: B00FD4SDKM | Format: PDF, EPUB

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Better Than Vegan: 101 Favorite Low-Fat, Plant-Based Recipes That Helped Me Lose Over 200 Pounds Free PDF
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Eating healthy just got a whole lot easier.

The science is very clear. A whole-foods, plant-based diet is the healthiest possible way to eat—but veganism itself doesn’t mean health, as Chef Del Sroufe, author of the New York Times bestseller Forks Over Knives—The Cookbook, knows better than anyone. Sroufe managed to reach 475 pounds while eating a vegan diet rich in pastries, peanut butter, and potato chips. After converting to a vegan diet with minimal processed foods, sugars and added oils, he lost more than 240 pounds without giving up great food.

In Better than Vegan, Sroufe provides more than a hundred recipes that prove that the healthiest diet can also be the most delicious. Included in Better than Vegan are dishes such as:

• Portobello Wraps with Spicy Asian Slaw
• Gnocchi
• Three Sisters Enchiladas
• Lemon Berry Sorbet

In Better Than Vegan, Sroufe tells his remarkable personal journey of how he went on to lose hundreds of pounds on a healthy vegan diet and then shares the kinds of meals (with no oil and low in fat and sugar) that restored him to health.

With photographs by Robert Metzger and coauthored by Mad Cowboy coauthor Glen Merzer, Better Than Vegan offers healthy and professional cooking tips with nutritional advice to help you achieve the optimal vegan diet.

Direct download links available for Better Than Vegan: 101 Favorite Low-Fat, Plant-Based Recipes That Helped Me Lose Over 200 Pounds [Kindle Edition] Free PDF

• File Size: 7329 KB
• Print Length: 306 pages
• Page Numbers Source ISBN: 1939529425
• Publisher: BenBella Books (December 3, 2013)
• Sold by: Amazon Digital Services, Inc.
  
• Language: English
• ASIN: B00FD4SDKM
• Text-to-Speech: Enabled
• X-Ray:
  Enabled
• Lending: Not Enabled
• Amazon Best Sellers Rank: #17,346 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  • #10
    in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Diet > Low Fat
  • #13
    in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Vegetables & Vegetarian
  • #33
    in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Vegan
• #10
  in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Diet > Low Fat
• #13
  in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Vegetables & Vegetarian
• #33
  in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Vegan

It’s hard to eat healthy if the food doesn’t taste good. Chef Del Sroufe saves us by giving us delicious recipes based on food that is good for us. Del is one of the new breed of chefs that understand what nutrition science tells us: to live a long and healthy life we need to eat whole plants and avoid not only animal products (vegan) but also avoid added oils and go light on the sugar and salt (better than vegan). Experts have found that 70% to 80% of Americans die of preventable diseases caused by their diet that includes meat, dairy and oil. Sadly most old-school chefs seem to be stuck on their training that incorporates flesh, butter, cheese, and oil into everything. Not Del.
With the superb story-telling of Glen Merzer, we learn of Del’s battle with obesity, even while on a vegan diet. Only when switching off the oils and high-sugar content foods was Del able to lose weight. And to the critics who complain that there are no calorie counts with the recipes, they are missing the point. With Del’s better-than-vegan diet, you don’t have to count anything. Good bye to the Jenny Craig or Weight Watchers style of counting and portion control which has a poor success rate. With a whole food plant-based diet, you can eat until you are comfortably full every meal and still reach your optimal weight.
I liked Chapter 2 that clearly spells out what should and shouldn’t be eaten and touches on the motivations of restaurants and the misleading nature of the FDA Daily Values. I especially appreciated Chapter 3 where Del shares his chef’s training advice on how to set up your kitchen with tools and basic food stocks.
And then there are the recipes. Wow. From basics like burgers, tacos, and pasta to more exotic dishes like curry, mushroom bourguignon, and bibimbap, this cookbook has it all.

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