Vegetarian Homestyle Cooking
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Recipes that support a Plant-based...
Heart-Healthy Eating Plan
~ Healthy Eating Discount! ~
The connection between diet and health has been well established and a plant-based diet can help with weight-control, prevent cardiovascular disease and combat hypertension, diabetes, obesity and many types of cancer.
Jeanne has a wealth of homestyle recipes that are perfect for the way healthy-conscious Americans are eating today and states, "I believe that eating vegetarian foods can both enhance dining enjoyment and improve our health. After all it only makes sense that healthy foods should give us contentment and pleasure."
"Vegetarian Homestyle Cooking is very attractive, with fabulous international flavors ranging from India, the Phillipines to Brazil, from Japan, Puerto Rico to Ireland; the recipes have zest and interest. You have to try this excellent cookbook."
-Fraffie Welch, Food Editor
Marblehead Community Newspapers
A collection of 175 easy to prepare, culturally-diverse vegetarian recipes that use healthy fats, whole grains, vegetables and fruits. Recipes are low in sodium and portion controlled. This book provides a Question and Answer chapter about going Vegetarian and provides helpful advice on modifying eating behavior.
Scuffed cover copies ...Super Bargain!.....limited time only (until supply is gone) for $5.00.
Softcover, 256 pages.
A National Health Information Bronze Award Winner!
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Orange juice enlivens this simple, nutritious oh-so-easy recipe. I use a homemade stock with about a half teaspoon of salt added. If using canned stock, dilute with additional water.Makes: 6 cups / 4 servings
2 cups dry lentils, uncooked
1 cup brown rice, uncooked
1 cup frozen sliced carrots
6 cups vegetable stock
1 cup orange juice
1 teaspoon canola or safflower oil
1 tablespoon parsley
1 teaspoon cumin
Crockpot Directions: Combine all ingredients into sprayed crockpot. Set at High for 2 to 2 1/2 hours or at Low for 3 1/2 to 4 hours.Conventional Oven: In a large casserole dish, combine all ingredients. Bake at 350 degrees F for approximately 2 to 2½ hours, or until lentils are done. Stir and check liquid level after 1½ hours.
Nutrient Analysis: 1 serving/ 1-1/2 cups: 275 Calories, 14 g Protein, 45 g Carbohydrate, 3 g Fat, 0 mg Cholesterol, 8 g Fiber, 150 mg Sodium, 43 mg Calcium, 4 mg IronExchanges: 1 Vegetable, 2 Starches, 1 Protein Carb Choices: 3 carb choices
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Serve as an alcohol-free Bloody Mary by blending to puree and serve with a pared cerely stalk, as a soup, or in small cups as an appetizer.Makes: 4 servings
2 cups vegetable juice
1/2 cup diced tomato
1/2 cup peeled and diced cucumber
1/4 cup diced green pepper
1/2 onion, chopped
1 teaspoon lemon juice
1 garlic clove, minced
Pinch black pepper
Combine all ingredients and puree in a blender. Chill 2 hours and serve.
Nutrient Analysis: 1 Serving/ 3/4 cup; 35 Calories, 1 g Protein, 8 g Carbohydrate, 0 g Fat, 0 mg Cholesterol, 1 g Fiber, 440 mg Sodium, 18 mg Calcium, 1 mg IronExchanges: 1 vegetable or 1/2 carb choice
Jeanne Tiberio is a registered dietitian who has educated others about nutrition issues for the past 20 years while working at Cardiology Physicians, Inc.; Family Practice Physicians and Beverly Hospital. Jeanne is very familiar with the concerns of vegetarians. She is an active vegetarian and in her book she answers many of the concerns that people ask about the vegetarian diet. Issues discussed in the book include: How to convince members of your household to try low-fat vegetarian foods, concerns about cravings, cholesterol-conscious snacks and achieving the Recommended Daily Allowance of 50 grams of protein per day.
Jeanne lectures on several nutrition topics including vegetarianism, reducing cardiovascular risk, disability issues and eating disorders. She has made appearances on various local television programs. Jeanne facilitates vegetarian support groups and strongly believes the importance of talking and sharing with others the challenges of embracing a vegetarian lifestyle.
Jeanne believes, "Practicing a vegetarian diet can be challenging physically, mentally and psychologically- issues that are addressed in Vegetarian Homestyle Cooking."
Jeanne received her Bachelors of Science in Nutrition Biochemistry from the University of New Hampshire and a Masters in Food Science and Nutrition from Cornell University. She resides in Salem, Massachusetts.
Making the transition to a vegetarian diet can greatly decrease your risk of a heart attack and stroke as well as encourage weight loss and enhance your overall health. In Vegetarian Homestyle Cooking, author Jeanne Tiberio provides flavorful and informational incentives to make the change.
The recipes rid the fat content of American meat and potato style meals but save the flavor. This book also discusses various steps to successfully introduce you or your family into a vegetarian lifestyle.
Vegetarian Homestyle Cooking is a collection of 175 easy-to-prepare, culturally-diverse vegetarian recipes that abound with heart-healthy, low-fat and cholesterol-free dishes to nourish the body and soul. This book provides advice on everyday healthy vegetarian eating and includes:
- The Relationship Between What We Eat & How We Feel
- Making the Case for a Vegetarian Diet
- Vegetarian Food Guide Pyramid
- Questions & Answers About Going Vegetarian
- 14 Days of Sample Menus
- Spice Blend Recipes
- Tips for Eating Out
- Comprehensive nutrient analysis and diabetic exchanges
The connection between diet and health has been well established and a plant-based diet can help with weight-control, prevent cardiovascular disease and combat hypertension, diabetes, obesity and many types of cancer. Jeanne has a wealth of homestyle recipes that are perfect for the way healthy-conscious Americans are eating today and states, "I believe that eating vegetarian foods can both enhance dining enjoyment and improve our health. After all it only makes sense that healthy foods should give us contentment and pleasure."
Being vegetarian can mean different things to different people. Vegetarian diets range from one that includes eating fish to one that eliminates dairy and most desserts. The reasons why people choose to become full-time or part-time vegetarians also vary. Some choose to focus on improving their health while others are concerned with animal welfare issues.
Four kinds of vegetarianism are:
- Semi- and demi-vegetarianism where adherents eat fish as well as broad-based plant foods.
- Lacto-ovo vegetarianism adherents do not eat red meat, poultry, fish or seafood. Instead, their diet consists of broad-based plant foods, milk, cheese, yogurt and eggs.
- Lacto-vegetarianism adherents also eat broad-based plant foods, milk, cheese and yogurt; however, they do not consume eggs.
- Vegan-vegetariansm are strict vegetarians who eat broad-based plant foods but exclude all dairy products and eggs from their diet. Essentially, all commercial snack foods, pastries and desserts are restricted.
When lowfat vegetarian diets are created in accordance with the Recommended Daily Allowance for protein and vitamins, they offer great health benefits. They can be preventative measures against high cholesterol and heart disease as well as a method to shed unwanted pounds.
While the American Heart Association and other health organizations recommend that only 30 percent of our daily calories come from fat, that isn't always enough to prevent health risks such as heart disease and some types of cancer. An ultra low-fat diet is essentially, a low-fat vegetarian diet.
The health benefits of a low-fat vegetarian diet are significant. Research indicates that abstaining from animal products is in the best interest of the human body. A 1993 Position Paper of the American Dietetic Association states:
A considerable body of scientific data suggests positive relationships between vegetarian diets and risk reduction for several chronic degenerative diseases and conditions, including obesity, coronary artery disease, hypertension, diabetes mellitus and some types of cancer. It is the position of the American Dietetic Association that vegetarian diets are healthful and nutritionally adequate when appropriately planned.
By reducing the amount of fat and cholesterol in your diet you can reduce the lipids that circulate in your bloodstream, thus reducing the buildup of arterial plaques and decreasing your risk of heart attack or stroke.
A vegetarian diet offers an endless variety of fresh, flavorful foods. By removing fat from meals, you begin to taste the food itself. Recipes from Vegetarian Cooking for Healthy Living and Vegetarian Homestyle Cooking are proof that low-fat vegetarian food is delicious.
