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The Natural Healing Cookbook: Over 450 Delicious Ways to Get Better and Stay Healthy
From hundreds of recipes to important scientific information on today's health problems this cookbook provides a variety of diet programs to follow, all ways to better living
- GenresCookbooks
460 pages, Hardcover
First published April 1, 1981
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June 6, 2019
From the last editor of Prevention magazine who apprenticed under J.I. Rodale, this has to be the classic Granola Green cookbook. Here are ways to use nutritional yeast, kelp, and blackstrap molasses in food that...er, um...if you grew up eating this kind of stuff, it is comfort food.
The science of choosing your diet for health has come a long way in the last forty years. When I cook healthy food for patients my reference cookbooks are the McDougalls' or Stephen Sinatra's, not Mark Bricklin's. However, my mother subscribed to Prevention during Bricklin's tenure, so I grew up chortling at his witticisms and taste-testing his recipes. They're not bad. They're not what I'd choose to entice people who don't eat mindfully over to the restricted-diet table, but some of these recipes actually taste quite good. I like the stir-fries and vegetable stews, which don't pretend to be other than they are and are as delicious as the garden-fresh veg you put into them, better than the wheaty baked goods and weird 1970s desserts.
For those who feel nostalgic about ye olde health food co-op of 1973, here's a complete collection of all the flavors that were found there. Cheers! (And quite a few people feel that way; I've actually sold multiple copies of this book.)
The science of choosing your diet for health has come a long way in the last forty years. When I cook healthy food for patients my reference cookbooks are the McDougalls' or Stephen Sinatra's, not Mark Bricklin's. However, my mother subscribed to Prevention during Bricklin's tenure, so I grew up chortling at his witticisms and taste-testing his recipes. They're not bad. They're not what I'd choose to entice people who don't eat mindfully over to the restricted-diet table, but some of these recipes actually taste quite good. I like the stir-fries and vegetable stews, which don't pretend to be other than they are and are as delicious as the garden-fresh veg you put into them, better than the wheaty baked goods and weird 1970s desserts.
For those who feel nostalgic about ye olde health food co-op of 1973, here's a complete collection of all the flavors that were found there. Cheers! (And quite a few people feel that way; I've actually sold multiple copies of this book.)
Displaying 1 of 1 review