By John A. McDougall, Mary McDougall
As featured within the ebook and picture Forks Over Knives!
By drastically simplifying the paintings excited about getting ready fit, entire meals, fascinating nutrients, bestselling authors Dr. John McDougall and Mary McDougall proceed to construct upon the good fortune in their acclaimed, low-fat and plant dependent McDougall software books. during this most up-to-date version, they percentage their secrets and techniques for decreasing ldl cholesterol, assuaging asthma, and dramatically decreasing the danger of middle affliction, melanoma, osteoporosis, and diabetes with meals that's impossible to resist to the total relatives. that includes over three hundred recipes (including fit Mediterranean vitamin recipes) that may be ready in fifteen mins or much less, The McDougall fast and straightforward Cookbook is the busy person's solution to consuming correct. detect procuring assistance and cooking tricks to save lots of time, lessen fats, and make great-tasting nutrition. research the practicable egg and dairy replacements to put off fats, ldl cholesterol, and animal protein out of your nutrition. And consult with the up to date "McDougall-Okayed Packaged and Canned Products" checklist. The cost effective, speedy, and leading edge recipes in The McDougall fast and straightforward Cookbook assist in making reliable healthiness and longer lifestyles more straightforward than ever to accomplish.
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Extra info for The McDougall Quick and Easy Cookbook: Over 300 Delicious Low-Fat Recipes You Can Prepare in Fifteen Minutes or Less
Heat to boiling, stirring occasionally. Reduce heat to low. Cover pan and simmer over low heat 30 to 35 minutes, or until rice is tender. Stir in salt and pepper. Serve immediately. 78 WINTER BEEF AND VEGETABLE MEDLEY Prep: 15 minutes Cook: 30 to 35 minutes Serves: 4 to 5 This is a simple, straightforward skillet dish using the bounty of winter vegetables found in the market. Accompany with steamed brown or wild rice for an easy supper. 1 pound boneless top sirloin steak, trimmed of all fat 3 tablespoons vegetable oil 4 celery ribs, thinly sliced diagonally 5 carrots, peeled and thinly sliced diagonally 1 bunch radishes (about 10), thinly sliced 3 medium turnips, peeled, cut into quarters, and thinly sliced ½ pound fresh green beans, cut into 1½inch pieces 2 beef bouillon cubes ¾ cup water ¼ teaspoon salt ¼ teaspoon pepper 1 tablespoon cornstarch 1.
1 tablespoon vegetable oil 1 medium onion, chopped 3 garlic cloves, minced ¼ cup canned diced green chiles 2 to 2½ tablespoons chili powder 1 (28-ounce) can cut-up peeled tomatoes, undrained 1 (15-ounce) can pinto beans, rinsed and drained 1 (15-ounce) can Great Northern beans, rinsed and drained 1 cup frozen or canned corn kernels ½ teaspoon salt ¼ teaspoon pepper Grated cheddar or Monterey Jack cheese, plain yogurt, and chopped fresh cilantro or scallion green, for garnish 1. In large flameproof casserole or nonreactive saucepan, heat oil until hot.
Drain, then rinse with cold water and drain again. Transfer to a large bowl. Add all remaining ingredients except lettuce to pasta. Toss to blend well. Serve at room temperature or chilled on a bed of shredded lettuce. 44 PASTA POT 59 LINGUINE GORGONZOLA Prep: 5 minutes Cook: 3 to 4 minutes Serves: 4 This is a quick-fix idea. Simply add a simple salad (pick one up at a salad bar) and you can have dinner on the table pronto. 1 (9-ounce) package fresh linguine 1 cup crumbled Gorgonzola cheese (about 6 ounces) ¾ cup heavy cream ½ cup chopped roasted red pepper ½ cup chopped watercress 1/8 teaspoon pepper 1.