Bravo!: Health Promoting Meals from the TrueNorth Health Kitchen
Ramses Bravo
Language: English
Pages: 160
ISBN: 1570672695
Format: PDF / Kindle (mobi) / ePub
Bravo! is a collection of delicious, health-promoting recipes from the TrueNorth Health Center in Santa Rosa, California. These recipes are at the core of a food-based treatment strategy to help regulate weight and safeguard against disease. More than 7,000 people have recovered from numerous chronic diseases, including diabetes, high cholesterol, obesity, and hypertension following their program.
Chef Ramses BravoÂ’s exquisite vegan cuisine combines simple, fresh wholesome ingredients that are converted into gourmet meals that burst with color and nutrition. Completely SOS (salt-,oil-, and sugar-free), these meals are low in calories, free of harmful saturated fats and cholesterol, and rich in nutrients and fiber.
Included are tips and guidelines to help readers easily transition to a diet of nutritional excellence, along with 14 days of menus to get them started. Nutritional analyses accompany all of the recipes and menus. Color photos verify how visually appealing these dishes are.
browned. Put the remaining cauliflower and the onion, celery root, turnip, celery, shallot, garlic, red pepper flakes, and ¼ cup of the broth in a large pot over medium-low heat. Cook, stirring occasionally, for 10 minutes. Do not allow the bottom of the pot to brown. Stir in the remaining 4¾ cups of broth and the soymilk. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and cook, stirring occasionally, for 15 minutes. Transfer to a blender and process on high
MEMORIES IS HAVING TORTILLA SOUP from my grandmother’s kitchen. Corn tortillas are easily available in most supermarkets. White corn tortillas are more common than yellow ones, but either kind will work. 6 corn tortillas Kernels sliced from 2 ears fresh corn (see page 27), or 2 cups thawed frozen or drained canned corn 3 stalks celery, diced 1 carrot, scrubbed and diced 3 shallots, chopped 3 cloves garlic, thinly sliced 1½ teaspoons dried oregano ½ teaspoon granulated garlic ½ teaspoon
YIELD: 4 SERVINGS WHERE I LIVED ON THE ISLAND OF OAHU, all the ingredients in this recipe were used in local restaurants. Although they are not all native to Hawaii (not even macadamias), the ingredients complement each other perfectly. 2 small jicamas, peeled and cut into matchsticks 2 ruby grapefruits, segmented ½ head green cabbage, finely shredded 1 mango, diced ½ cup whole macadamia nuts, toasted (see page 26) 10 sprigs cilantro, stemmed 1 tablespoon sesame seeds, toasted (see page
kernel of truth? Perhaps on some level we know that avoiding pain and illness may be exquisitely simple. What if, to stop hurting, we just need to stop what we’re doing? Surprisingly, many of us don’t know what we need to stop doing to feel better. Furthermore, neither do our doctors. Like the patient in this joke, we’re unlikely to get the thoughtful attention that we deserve, and we’re likely to get insufficient answers. Naturally, our frustration grows when we don’t know how to get better,
medium saucepan (or rinse out the one used earlier) and reheat over medium-low heat until steaming. Serve hot. Stored in a sealed container in the refrigerator, Sweet-and-Sour Sauce will keep for 1 week. NOTE: If the leek mixture starts to burn, stir in 2 tablespoons of broth. Per serving (⅓ cup): calories: 34.1, protein: 0.6 g, carbohydrates: 7.8 g, fat: 0.2 g, calcium: 14.9 mg, sodium: 11.5 mg, omega-3: 0 g Saffron-Tomato Compote YIELD: 1 QUART (4 SERVINGS) THIS IS THE ONLY SAUCE