The How Not to Die Cookbook: 100+ Recipes to Help Prevent and Reverse Disease (International Edition)

I am a big fan of Dr. Gregor's nutritionfacts.org so I was very excited when I heard Dr. Gregor was writing a cookbook. The recipe developer and co-author Robin Robertson is the author of many highly rated vegan cookbooks. For those of you not familar with nutritionfacts.org, it is clearing house of information on food based medicine. Dr. Gregor and his staff combs through peer reviewed articles on various topic such as diabetics, prostate cancer, and heart disease and gives balanced summaries in the forms of videos, transcripts, and citations. The book starts out with Dr. Gregor's approach to helping prevent and even reverse many common degenerative diseases using a whole-food plant based diet. Dr. Gregor introducing his concept of the daily dozen, a simple system for making sure you are eating a heathy diet and exercising. The daily dozen includes at least: three servings of beans, one serving of berries, three servings of other fruits, one serving of cruciferious vegetables (for example, brocolli, cabbage, or kale), two servings of greens, one serving of flaxseeds (for the omega 3 and ligans), one serving of nuts and seeds, one serving of herbs and spices, three services of whole grains, five beverages, and exercise. To make it easy to achieve the goals of the daily dozen, at the bottom of each recipe is a list of what members of the daily dozen that recipe includes. For example, "Vegetable Unfried Rice" on page 144 includes cruciferous vegetables, other vegetables, nuts and seeds, herbs and spices, and whole grains. The book is divided into twelve sections: Simple Preparations–this includes simple sauces and flavor makers used in many of the recipes Breakfast Snacks, Dips, and Spreads Soups and Chilles Salads and Dressings Burgers, Wraps, and More Very Veggie Mains Bean Cuisine Great Grains Sides Sweets Sips The recipes look tasty, orignal, and of course healthy. For example, breakfast range from summertime oats, which is a super health variation of granola, to a warm pear compote. The "very veggie mains" include a beautiful looking "zucchini noodles with avocado-cashew alfredo" and a "roasted vegetable lasagna" that includes a nice blend of cauliflower, zucchini, eggplant, red bell pepper,cannellini beans, and marinia sauce. The cookbook includes healthy deserts such baked apple crumbles and raspberry peach crisp. The "sips" section includes a nice selection of smoothies such as cherry-berry smoothie and a v-12 veggie blast. The cookbook is printed on how quality paper, is nicely bound and has beautiful color photos throughout. The book closes with a sample fourteen day meal plan and kitchen prep. techniques. What I particularly like about the cookbook is that it does not depend heavily on soy or any particular ingredient or flavor. The receipes represent a wide range of flavors and ingredents and appear to have much imagination. They all appear to be oil free with no added salt except for the ocassional use of miso. The recipes look fairly straightforward and do not appear to take too much time to prepare. Thank you Dr. Gregor, Gene Stone, and Robin Robertson for creating a wonderful cookbook for healthy eating and introducing folks to a whole-foods plant based diet in a very accessable way.

A few years ago I purchased the book with the same title or I might have checked it out from my local library. I am more health conscious and decided to purchase the cookbook of the same name a few weeks ago. This cookbook has great information found in original book and great recipes. If you are concerned about your health, if you are serious about getting and staying healthy, get this cookbook. Great recipes.

I'm a big fan of Dr Greger and am thrilled about this new cookbook! The day it arrived, I read it from beginning to end and could hardly wait to get in the kitchen to try the recipes. You might want to start by preparing a batch of the Savory Spice Blend from page 4, as many recipes call for this. It's easy and tasty. Make extra and give some away with a copy of this book as a beautiful gift! Even non-vegans will enjoy the tasty recipes. Just finished making the Harissa (pg 9), though I left out the nutritional yeast and spice blend just because Harissa is not traditionally cheesy-tasting and, depending on what else you might be serving from this cookbook, you run the risk of similar seasonings, but it would be delicious either way. I love Harissa, and this is so delicious that I could just sit down and eat the whole batch, but I'm restraining myself because it will be served tonight over the Bean Patties, along with the Roasted Caulflower with Lemon Tahini sauce (can hardly wait: the sauce is yummy!). I have also made the Indian-style spinach and tomatoes, though I didn't purée the spinach and I added cannellini beans to make it one-dish meal, and it was quick, easy, and full of flavor. The Golden Quinoa Tabouli was another winner - the avocado adds the perfect amount of moisture and creaminess to this dish. This cookbook does not require anything beyond very basic cooking skills, though a food processor is essential for some of the recipes. A high-speed blender will also come in handy; invest in the best one you can afford, as the finished product will be MUCH better. I always make my own soup stock, and can hardly wait to try the vegetable broth in this cookbook, which wastes none of the vegetable goodness. One of the problems with many vegan cookbooks is that coconut oil is a frequent ingredient, especially in desserts, and sometimes in large amounts; for those of you who don't believe that coconut oil is healthy, you'll be thrilled to find that it isn't used at all in this book. I'm sure that eventually I'll make my way through every recipe in this fabulous cookbook - I hope you love it as much as I do! Just tried the Curried Cauliflower Soup - delicious! Making the vegetable broth is also very easy, and it's faster than making stock the regular way because there is no pressing of the cooked vegetables; just blend it all up. Full of flavor.

The book is nice and I will enjoy trying the recipes. I bought and read the how not to die book and I enjoyed it very much too. I am just a bit disappointed by the lack of communication about the following: there are 2 books in fact. One is this one, for the US market. I have found a little too late that there is another one for the rest of us. It was released on 27 Dec. from the preview, it seems it is designed for the UK market and has the units also in metric system. For example, one cup is translated into xxx mg or ml, and this depends on ingredients. I am disappointed of having discovered this after having purchased the US version as I have never used cup and oz as units. I am particularly unhappy that I had to discover this by myself. This second book is not at all advertised anywhere (that I could look at) by anyone, including nothing about it in the Nutritionfacts site. So just need some communication here. When I saw this second book (UK version), I though it could be an unofficial copy of some sort...

Really good

No "meat substitute" names for food in this book, it gets straight to the point and focuses on beans, nuts, veg and fruits. I bought this book because I'd read the How Not to Die book and wanted some recipes that incorporated that way of eating. I'm not disappointed. For me, it focuses on what I call traditional vegan foods, using beans and lentils etc as a protein base to make easy delicious recipes that also fill you up! I started using the book as soon as it arrived, and my cravings for crisps and chocolate through the day have disappeared. I feel energised, motivated and chilled. I'm actually not vegan but love vegan food. Totally recommend this book if you want to eat healthier (and vegan). Time will tell if the health benefits linked to the foods will keep me out of the GP surgery but I'm loving the recipes anyhow. It has the usual layout of breakfast, snacks, salads, soups, main courses and desserts with lovely photography: weights are in metric as well as Cups/US measurements, and it has a good index.

Las mejores recetas, sencillas y con los ingredientes más beneficiosos para nuestro cuerpo. Un must en todas la casa que quieran, en serio, tener salud.

Dr. Greger ist bekannt für seine Seite nutrtionfacts.org, wo er mit seinem Team kostenfreie Beiträge und Videos zur gesunden Ernährung bereitstellt. Mit How Not To Die hat er den Stand der Wissenschaft zur pflanzlichen Ernährung als Prävention von chronischen Krankheiten zusammengefasst. Dies ist nun das passende Kochbuch dazu. Die Rezepte sind alle nach dem Prinzip der pflanzlichen Vollwertkost (whole food plant based diet) gestaltet. Das bedeutet: keine Fertigprodukte, kein weißer Zucker, kein Öl. Alle (rein pflanzlichen) Zutaten sollen möglichst schonend zubereitet und unverarbeitet gegessen werden. Außerdem verwendet er in den Rezepten nur Vollkorngetreide und kein Salz. Am Anfang ist es eine kleine Umstellung. Vor allem der Verzicht auf Speisesalz ist erstmal ungewohnt. Dr. Greger ersetzt dies durch selbst gemachte Gewürzmischungen und Saucen. Wenn man sich diese erstellt hat, schmecken die Gerichte auch sehr gut. Und ganz im Ernst: notfalls salzt man halt ein bisschen nach, wenns nicht gleich schmeckt ;) Mir gefällt diese Art zu kochen immer besser und das Kochbuch inspiriert mich sehr zu einer gesünderen Lebensweise.