The Prevent and Reverse Heart Disease Cookbook: Over 125 Delicious, Life-Changing, Plant-Based Recipes Paperback – Illustrated, September 2, 2014

I am a very picky eater, I tried to go on vegan diet twice. First time it lasted one and a half year, second time nine months. One of reasons - I didn't like food (I am not big fan of beans and vegan cheeses any kind), and also I think I can't tolerate vegan meat substitute made out of soy.Second time I went off vegan diet, because I started to feel sick, my digestion was completely out of whack, and I was week all the time.I did health DNA test, and it showed that my body has problem absorbing vitamin B.I decided to still eat 90% vegan and add once or twice a week eggs, fish, or meat. Now I had to find vegan recipes which I would like.Finally vegan cookbook with recipes, which I like. I've made two recipes from this book. First one was Eat Loaf, I did add a little bit Himalayan pink salt, and even it had beans, it was really good. I've made some changes: I added some sauce directly to mixture, also I added 2 tbsp of ground flex seeds to hold it together and I pulsated all in food processor. I baked it in large 10x13 pan (instead of bread pan), and I really recommend to do this way - you will get more flavor.Today I've made Savory Smoky Oars and it is good too. As always I've made some changes: added a little bit of salt, I didn't have and don't like can tomatoes, I used tomato paste instead (one mistake not adding a little bit more water for this substitute), I also didn't have liquid smoke, I added smoked paprika and a little bit chipotle pepper (I omitted hot sauce).

To preface my review, I have already read several books such as "Prevent and Reverse Heart Disease", "Forks Over Knives", "The Spectrum", etc. The point is that I was looking for a good cookbook to go with the knowledge I had already learned that plant based low oil eating was the way I wanted to go for my health and the health of my family. We are somewhat picky eaters and really do not care for overly fancy or fussy food. This cookbook fulfilled our needs very well.The beginning of the book has a 12-step program for plant perfect eating. It pretty much sums up, in 3 pages, most of the books I have read on plant based eating without all of the scientific explanations.The next section of the book covers some basics, such as how to use tortillas to make taco shells, how to cook kale, how to roast red peppers, and more. Some people may find that useful, others have already mastered that. Either way it's worth a look.Next there is a Q&A with Dr. Esselstyn Jr. It is about 6 pages long. It answers what I would assume are the common questions asked by people with heart disease looking into a plant based diet.The rest of the book is comprised of the recipes. They are organized in the following chapters:BreakfastsLunchesSoupsHummus, Sauces, Spreads, Gravy and SalsasAppetizers and SidesHearty SaladsSalad DressingsDinnersDessertsWe have tried several recipes and they have all been winners. Our favorites are probably the smoky little devils (like a potato based deviled egg), sweet corn sauce, and the sweet pancake puffs.I have used this cookbook more than the other plant based cookbooks I have.

You don't have to have heart disease or be a vegetarian to enjoy the recipies in this cookbook. They're easy to follow, and most have beautiful photos to show you what the finished products will look like- mostly very colorful dishes with lots of eye appeal. We've tried 8 of the recipies so far, and are very pleased. Before you get started, make sure you have some key ingredients in many of the recipies: balsamic vinegar, chickpeas, cilantro, cayenne pepper, frozen corn (organic, of course) and spicy brown mustard.I suggest you start with the soups: the Red Lentil and Dill Soup with Mint is a wonderful combination of flavors that will give you a sample of what you're going to find in the book. It's such a bright-tasting soup that you'll want to try some of the others. Try the Tarrazan Soup, but make sure you go out of your way to find some FRESH tarragon in your market; it makes a big difference, Georgie's soup is a tasy combination of fennel, mushrooms, lentils and potatoes; if you've never used fennel before, this is a great way to start enjoying it.The hummus recipe gave us the best hummus we've EVER tasted- never going back to store-bought again. It's so easy to make (chickpeas, garlic, lemon juice, mustard and black pepper), and it's used in several of the recipies in the book.In addition to the recipies there are helpful comments throughout the book, including suggestions for some commercially-prepared items that are consistent with the Esselstyn diet. We've tried 2 brands of breads made without oil, and they were excellent.One minor criticism: several of the recipies are heavy on the garlic. No big deal- follow the recipie the first time, and if you agree with me about the garlic, just cut it back the next time you make it. This is a cookbook you'll use again and again.