More and more North Americans have been moving away from a meat-centred diet, for health, ideological, environmental and/or economic reasons. This latest book by Jeanne Marie Martin, an internationally known natural food writer, is a complete guide to the new lifestyle.
There are more than 120 recipes for mouth-watering and guilt-free appetizers, soups, salads, entrees and more - all of them free of refined foods and artificial additives, many of them dairy- and wheat-free. The book includes a guide to reducing red meat in the diet, food combining tips, and helpful pointers on selecting and storing poultry and seafood. And there are some great surprises: why the much-maligned egg is really one of nature's perfect health foods, how to make Chicken Kiev without any red meat-and yes, you can serve a delicious, low-fat tempura at your next dinner party!
About the author
For over thirty years, Jeanne Marie Martin has been a nutrition consultant, teacher, writer and lecturer on natural foods and wholistic lifestyles. She is the author of Vegan Delights: Gourmet Vegetarian Specialties, The All Natural Allergy Cookbook, Hearty Vegetarian Soups and Stews and Jeanne Marie Martin's Light Cuisine, and co-author of several titles, including Return to the Joy of Health with Dr. Zoltan Rona.