More and more environmentally concerned people are deciding to become vegetarian. They are also trying to preserve their health. Presently, some 15 percent of the North American population is vegetarian.
Some are vegans, other lacto-vegetarians, yet others lacto-ovo vegetarians. A few vegetarians eat fish occasionally.
In this book, the first 55 pages deal with healthy living, the cardiovascular-, digestive-, endocrine-, immune-, musculovascular-, nervous- and respiratory systems. Everything is explained in sufficient detail for almost anyone to understand.
Then the author goes on to outline the importance of fruits, vegetables, legumes, grains, sea vegetables, soy foods, and herbs.
A whole chapter is devoted to appetizers, dips, and spreads, all of which can be prepared in a short time, with ease. All told, there are 30 delectable recipes.
Scrumptious salad and soup recipes follow the appetizer chapter, where the vegetable stock recipe comes in particularly handy for those who like to prepare and enjoy soups.
Some of the main dishes are selected specially for vegans, who must plan in order to obtain sufficient amounts of protein from nuts and legumes.
If you happen to like desserts to finish your meal, you will be happy to find several recipes that can be prepared in advance and stored for a few days i.e poached pears with apricot-ginger sauce, apple-cranberry compote, fruited bread pudding, brandied custard and many more.
A brief glossary completes this excellent, richly illustrated and informative book.
Even if you are not a vegetarian you can learn a great deal from this book.