High Fit, Low Fat Vegetarian [Plastic Comb]

This cookbook from the University of Michigan Health System's Preventive Cardiology and Community Nutrition Program "celebrates the creativity and variety of plant-based cuisine." The authors state that they are "pleasure promoters who encourage the expansion rather than the restriction of food choices." You will find their philosophy displayed both in the exquisite photography as well as in the unique recipes.

The book begins with a short summary of the health advantages of balanced vegetarian meals. The role of each food group is briefly reviewed, followed by sample recipes featuring that food group. Suggestions for beginning a transition to vegetarian eating and a sample weekly menu are provided. Menus and recipes for parties are also presented. The balance of the cookbook contains recipes for numerous categories, including breakfasts, appetizers, soups, salads (with delicious, hard-to-find recipes for salad dressings), main dishes, side dishes, and desserts. The book also provides a useful section on tips and techniques.

Nutrient calculations for calories, total fat, cholesterol, carbohydrate, dietary fiber, protein, sodium, calcium, and iron are given for each recipe. Stated diabetic exchanges are based on the ADA Exchange Lists for Meal Planning. The only drawback of this book is the small print, which makes it difficult to read recipes from the countertop. Otherwise, this book is a must for every cook or consumer looking for an innovative and refreshing recipe or further assistance with healthy cookery. -- Scan's Pulse, Winter 1998, Reviewed by Jill Ellis, PhD, RD, consultant, Quincy, Calf.

A collection of exciting and tasteful recipes emphasizing foods that are wonderfully healthy. By emphasizing a diet low in animal proteins and fat, individuals may reduce the likelihood of coronary heart disease.

This book represents the University of Michigan Health System's second collection of delicious recipes and tantalizing menus that may even have the added benefit of lowering your risk of heart disease, hypertension, obesity, diabetes, and some types of cancer. There are an ever-growing number of scientific reports that confirm the health benefits of increasing the number of low-fat plant foods in your weekly eating plan. Here is a collection of 140 recipes from appetizers to desserts featuring grains, legumes, fruits and vegetables as well as low-fat dairy products. All three of the authors have grown to love this delicious, balanced and healthy cuisine. This team brings the highest standards in nutrition as well as culinary science and art to each recipe in this book. In addition there are serving suggestions, variations, tips and techniques to help you enjoy "High Fit - Low Fat" eating. Please feel free to incorporate your own style, seasonings, and personality to our recommendations to make this book work best for you, your family and friends.

Lizzie Burt, IACP, is a 1987 Hawaii Ironman Triathlon Age Group Champion and a three time Boston Marathoner. Today, as part of the M-Fit Culinary Team, she enjoys the challenge of convincing others that good food and good health and synonymous.

Katherine Golberg, MS, RD, has a background in both food service and a Master of Science in clinical nutrition. Kathy is a registered dietitian and works as a part of the M-Fit Culinary Team.

Katherine Rhodes, PhD, RD, is a Registered dietitian in Preventive Cardiology for the UM Heart Care Program. Kathy's background combines the study of dietetics with doctoral research in plant physiology. Kathy brings 17 years of preparing vegetarian family meals to this cookbook.