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Vegetarian Cooking Without, by Barbara Cousins
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Meat-free recipes from the author of Britain’s bestselling special diets cookbook: Cooking Without
Over 100 wheat, gluten, sugar, salt, dairy products, yeast, saturated fat and meat free recipes.
Over 30,000 people have felt well again after using Cooking Without – people with allergies, chronic fatigue (ME), candida and other illnesses. The programme encourages you to build health by eating sufficient of the right kind of food at regular intervals. The result is a way of eating which encourages the body to produce extra energy which can then be used for elimination, healing and weight control.
The book was commissioned in response to huge demand for a new vegetarian Cooking Without. These recipes ensure that the right balance of protein in included.
- Sales Rank: #1771813 in Books
- Brand: Brand: Thorsons
- Published on: 2000-12-01
- Released on: 2000-05-15
- Original language: English
- Number of items: 1
- Dimensions: 8.50" h x .61" w x 6.24" l, .90 pounds
- Binding: Paperback
- 224 pages
- Used Book in Good Condition
From the Back Cover
'Cooking Without' is not only a collection of delicious and simple recipes but is also a book about health: how to gain it and how best to keep it. By giving the body a sufficient amount of the nutrients it needs, it has the best opportunity to heal itself and stay well.
The recipes in 'Cooking Without' obtain their flavour from ingredients which are health promoting rather than from high levels of slat, fat or sugar. Ingredients such as wheat, dairy products and yeast, which cause many individuals to have health problems, have also been excluded. These foods, which are often linked to health disorders such as candida and irritable bowel syndrome, can also be an underlying factor in more serious health problems.
The book encourages you to build health by eating enough of the right kind of food at regular intervals. The result is a way eating that encourages the body to produce extra energy which can then be used for elimination, healing and weight control.
About the Author
Barbara Cousins is a qualified nutritional therapist. Cooking Without was first a self-published book, written primarily for the author’s clients. Then word spread and she sold over 11,000 herself before Thorsons published.
Most helpful customer reviews
3 of 3 people found the following review helpful.
E-Book review
By ARMom
I bought this as an ebook just out of curiosity to see how well it would work. A warning flashed as I was about to download which said that pictures would not be downloaded to which i wasn't concerned about because I guessed they were only pictures of the finished recipes. Apparently in the author's introduction she also included some diagrams that I am not able to see, and which would have been useful in understanding some of her points more clearly. I haven't gotten comfortable with using the ebook for a recipe book, and probably won't buy any more cookbooks this way. I have tried a couple of the recipes in the book so far, and liked them although my 5 and 7 year old kids are fussier and have not.
3 of 3 people found the following review helpful.
great book with simple recipes
By Catherine Stapleton
We have made the Korma cashew curry it was very tasty, I was leant this book by my pharmacy after having a food intolerance test done, I found it so useful I bought it on e-book for kindle / iPad pity the pictures get lost in these versions but there wasn't that many pictures overall.
I found out I had intolerances to yeast , milk and eggs plus I'm a vegetarian so I needed recipes excluding these and also without meat.
The recipes are easy enough to follow there's many others I must try, I'd recommend to anyone that finds themselves on a restricted diet.
6 of 7 people found the following review helpful.
at last a good cookbook for us vegetarians and vegans
By B. Cooper
I've scoured the shelves of bookstores and libraries looking for recipes that do NOT include white sugar, dairy products and gluten AND actually taste good! At long last, here it is! There is great variety - from soups and salads to main courses and desserts - with mostly easy-to-make dishes that are adaptable to nearly any individual's specific food allergy or ingredient intolerance or simply, taste. The introduction is chock full of helpful information about the hows and whys of eliminating certain food ingredients, and offering specific menu ideas. The color photos are enough to whet even a carnivore's appetite. I only wish it were twice the size!
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