Described by Publishers Weekly as the “male equivalent to a vegan Rachel Ray” Mark Reinfeld has 20 years of experience preparing creative vegan and raw cuisine and has authored or co-authored 6 cookbooks.
As you know from my posts, simply ascribing to a vegan diet is not inherently healthy (many popular junk foods are technically vegan), but consuming a whole food, plant-centric diet is the goal, which is exactly what Mark promotes and what you’ll find on the pages of Healing the Vegan Way. With a Masters Degree in Holistic Nutrition the emphasis of his nutritional philosophy is consuming foods that are the richest in nutrients and able to fuel and heal your body for long-term health.
Healing the Vegan Way provides a detailed yet approachable walk through of the latest medical research on various approaches to nutritional healing by leading medical experts Dr. Michael Klaper, Dr. Michael Greger, and Dr. Joel Kahn, as well as Registered Dietitians Brenda Davis and Julieanna Hever.
In addition to the comprehensive medical information Healing the Vegan Way provides readers with the tools needed for success and satisfaction as they strive to implement more whole plant foods into every day.
- Shares the endless benefits of a plant-based diet while assessing other popular dietary approaches
- Examines other lifestyle factors to implement for a healthy, well-balanced lifestyle
- Describes the most nutrient-rich plant foods and the associated health benefits
- Looks at the extraordinary benefits of raw whole foods
- Provides a 14 day menu plan following the guidelines of the Complete Health Improvement Program (CHIP) developed by Dr. Hans Diehl
- Comprehensive Nutrient Reference Chart illustrating the macro and micronutrients needed for optimal health and the plant sources where they can be obtained.
- Helps you set up your kitchen and begin developing essential kitchen techniques for adopting a plant-based diet
- 200+ plant-powered vegan recipes, including Template Recipes that allow you to create endless variations to suite your specific taste preferences
What better way to truly preview a book than to sink your teeth into one of the fabulous recipes?!
Now you can thanks to the publisher, Da Capo Press!
Curried Garbanzo Cakes with Poppy Seeds
Yield: 8 cakes
Prep time: 15 minutes, Cook time: 15 minutes,
Total time: 30 minutes, Serving size: 1/8 cup patty | Number of servings: 8
Did you know it takes 900,000 poppy seeds (give or take a few) to make a pound of them? Poppy seeds are nutty-flavored oil-seeds from the opium poppy plant that date back to ancient Egyptian times.
These seeds are especially rich in oleic and linoleic acids, which help lower unhealthy cholesterol levels. They work nicely with the garbanzo flour (sometimes sold as besan flour, chickpea flour, and gram flour) which perfectly complements these flavorful bean creations. Garbanzo bean flour is a stand-out in terms of supply of protein and folate – well above that of wheat flour. Serve with a tamarind sauce, sweet and sour sauce, or a mint chutney.
1 cup garbanzo bean flour
½ cup water
1 ½ tablespoons minced fresh cilantro
1 ½ teaspoons poppy seeds
1 teaspoon garlic flakes
1 teaspoon curry powder
1 ½ teaspoons dehydrated onion flakes
½ teaspoon cumin seeds
½ teaspoon sea salt, or to taste
½ teaspoon ground turmeric (optional)
¼ teaspoon freshly ground black pepper
¼ teaspoon ground coriander
Pinch of cayenne pepper
Oil, for baking sheet (optional)
- Preheat the oven to 375°f. Place all the ingredients, except the oil, in a bowl and mix well.
- Scoop out eight equal balls onto a well-oiled or parchment paper–lined baking sheet, and form into small pancakes about ½ inch high.
- Bake for 12 minutes, or until golden brown. Serve warm
Excerpted from Healing the Vegan Way: plant-based eating for optimal health and wellness by Mark Reinfeld. Copyright © 2016. Available from Da Capo Press | Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.