Take a mom of 3, stir in 4 vegan cookbooks, add a rounded cup of staying at home, and mix with a hefty pinch of recipe testing!
Te asteptam :)
I am just starting out being a vegan and I would like some advice on everything. I am diabetic so I really think that this will have a positive effect on my bloodsugars. I am starting out by doing a 60 juice fast of just blended fruits and veggies. You can track my progress on www.imjuicing.com. I think this will be a good jumpstarter into the vegan lifestyle. Do you have any recipes or books that you would recommend for a new beginner??
Hi Mrs. Burton! :) I just bought your "Eat, Drink & Be Vegan" cookbook and it truly is marvelous. I do have one question that is really bothering me. Most of your desert recipes call for canola oil, what is the reason for this? Could it easily be substituted with coconut oil? I guess my understanding is that coconut oil is far better for you and I often use it in my baking. I was surprised to see canola oil used when I know you are very health oriented. Thank-you for your wisdom!
Chris, if you're diabetic, you're probably familiar with Dr. Barnard? If not, I'd check out his books, and specifically his one for diabetes: http://www.amazon.com/Neal-Barnards-Program-Reversing-Diabetes/dp/B001T0I7L4/ref=sr_1_1?s=books&ie=UTF8&qid=1317335961&sr=1-1Also, I'd recommend The China Study - while not a cookbook, it's a plant-based health-supportive book on all levels. For cookbooks, there are many great vegan books out there, obviously you can check mine out here: http://www.amazon.com/Dreena-Burton/e/B002BLY6EC/ref=ntt_athr_dp_pel_1My recipes are generally not too complex, and work mostly with the fundamentals of plant-based foods, being beans, whole-grains and whole-grain products, and veg, nuts, seeds, etc. Other cookbooks to look at include those by Bryanna Clark Grogan, Isa Chandra Moskowitz, Dynise Balcavage, and Nava Atlas. I cannot tell you how many of their recipes will be diabetic-friendly, but they are reputable authors. Also, I'd recommend for informational purposes, Julieanna Hever's book here: http://www.amazon.com/s/ref=nb_sb_ss_i_0_9?url=search-alias%3Dstripbooks&field-keywords=julieanna+hever&sprefix=julieanna
Hi Rae, thanks for your support and it's lovely to hear your first impressions of ed&bv are so favorable - thank you!There has been a lot of misinformation about canola oil. First, I only use organic canola oil in my baking. That ensures it is free of pesticides, and I also buy a high-quality expeller pressed oil, so it isn't processed with chemicals. Of course, if you prefer to use another neutral oil, feel free to do so, some that will work include avocado oil, almond oil, or grapeseed oil. But, with any oil, look at the quality of the oil, whether it's organic and how it's processed. And, if you'd like some more information on the safety of canola oil, check out these links:http://www.drweil.com/drw/u/id/QAA400093http://www.spectrumorganics.com/?id=240#j34The choice is ultimately yours, and I hope this helps. :)
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