The Health-Promoting Cookbook: Simple, Guilt-Free, Vegetarian Recipes

I’m happy with this book full of idea's and many clean eating combinations

Dr. Alan Goldhamer is a legend in the fasting world, and for very good reason. You won’t regret getting this book.

I was excited to try these recipes on my family, who prefers to eat animal based meals. As I eat plant based meals I wanted to make more things that we could all enjoy as a family. I tried a recipe in each section 3 days in a row and didn't really 'wow' them like I had hoped.The Thick and Sweet Rosemary Millet Soup, p 22, was nice and colorful but seemed to lack a dimension of flavor. I added extra broth and tomato paste, hoping to give it a little more oomph.The Skillet Ratatouille, p 72, I found very strong and tangy, very concentrated and really needed a starch with it. We had some sliced potatoes with it but it was still too strong to eat enough for an entrée. Kids kind of moved it around their plates.My youngest and I enjoyed the Yam Burgers, p 113, but the rest of the family didn't seem to. Fortunately I learned after the first 2 experiments to serve those recipes with a lot of other options so they had a little more balance. I also found that they were very mushy and hard to form and then took a long time to harden up in the oven.I asked my husband to look through the book to find some more recipes for me to try and he said they just didn't look appetizing to him. They are all chock full of veggies, beans and grains (non-wheat) but for whatever reason they just didn't really call to him.What I did like about the recipes was the fact that there is no added salt or oils, with the exception of using veggie broth. I use the "Better Than Bouillon" vegetable base.  Better Than Bouillon Superior Touch vegetable base made from seasoned, concentrated vegetables 38 servings 8 oz Glass Jar  I did find myself adding more broth and tomato paste (I keep in a tube in the fridge) to add more flavor, as most of us know that a lot of plant foods lose flavor after cooking.I've tried Dr. McDougall recipes and they were better received by the family. If anyone had success with their SAD eating family with other recipes within this book, please leave a comment below. Thanks.

I really, really want to like this book. However, it's a cookbook, and I haven't used a single recipe in it successfully. I see that other reviewers love it and wonder what I'm doing wrong.The Applesauce Muffins were so crumbly and grainy they fell to pieces when picked up. They were also wet in the middle. I attribute the "crumbly and grainy" to the nature of oat and rice flour and the fact that the recipe has (no surprise here) no eggs, margarine, or oil. And maybe my oven isn't as hot as theirs, so my muffins were insufficiently cooked. I'm going to try them again with a little salt (recipe has none), and a LITTLE oil and egg replacer to see if I can't get a winner.The Wheat-Free Bars, with two cups of liquid and 4 mashed ripe bananas to 3 cups oat flour, was just plain soupy and didn't even begin to bake in 10 minutes.I tried the "Skillet Ratatouille" and we were overwhelmed by the flavors of tomato paste and apple juice. I put all of it in a deep pot with vegetable broth and MORE vegetables and ended up with an edible dish, but as described in the recipe, we couldn't eat it.I loved the inclusion of a table for "Preparation of Grains" at the back of the book, but the first item, brown rice, is said to be cooked with the proportions of "1 1/2 water to 1 of rice." Try that and you'll have rice burned an inch thick on the bottom of your pan. It should say "2 1/2 water to 1 of rice" ... but that isn't what it says. It leaves me afraid to rely on the rest of the table.At any rate ... I'm grateful for every vegan cookbook. I just think this one needs more testing by cooks other than the authors.

Having recently become, dare I say, enlightened to the many benefits of strict vegetarianism, I bought this cookbook looking for a reliable source of recipes to win over my spouse and 3- and 5-year-olds. I've tried a few of the recipes so far (yamburgers, mashed potatoes using the sweet potato variation, white bean soup), and they've all turned out bland -- not a great commercial to my family for going vegan.I've since come to understand that this cookbook is designed specifically for those who are in a desperate health situation and have no choice but to cut out all added fats, salt, and processed sweeteners in order to get their health under control, and need some simple recipes with few, easy-to-obtain ingredients. In that regard, I think it may work because the customer isn't expecting deliciousness.There is some nutrition information to be found, but nothing was new to me as I had already been researching the diet, and the same information can be found in most vegan cookbooks. For me, the best part of the book is the guides at the back for preparing grains and beans, which, for now, may prevent me from retiring the book from the kitchen.To conclude: If you are beginner vegan looking for a solid cookbook for go-to satisfying dishes, look elsewhere.

Some recipes Good and Simple.

I really love the easy to make recipes.

Very small, the size of my hand and no pictures! Although this way of eating is very healthy, Are these recipes with zero pictures, I just can’t! I’d rather pay twice as much for a book with illustrations

Great product

Really like this book, it’s set out spaciously, clear with places you could write additional notes. The recipes are inspiring me to start my plant diet. It has sections covering from soups, sauces, salads, veg and lots more. One of the best books. Also had a one week menu plan. Just perfect!