The Schwarzbein Principle Cookbook - Softcover

Diana Schwarzbein; Nancy Deville; Evelyn Jacob Jaffe

Softcover

ISBN 10: 1558746811 ISBN 13: 9781558746817

Publisher: Health Communications Inc, 1999

Synopsis

Dr. Schwarzbein teams up with acclaimed professional chef Evelyn Jacob to whip up 300 delicious, healing recipes that prove that eating the Schwarzbein way doesn’t have to be difficult, boring or fat-free!

With easy-to-follow directions, tips and comprehensive nutritional breakdowns, the book offers healthy entrees and accompaniments for any meal, with delicacies like: breakfast burritos, mushroom-gorgonzola omelettes with walnuts, chicken saté with peanut sauce, crustless quiche, hot artichoke cheese dip, pecan-baked brie, lobster bisque, Asian shrimp, mint pesto chicken, beef stroganoff, Thai basil beef, barbecued spareribs and kielbasa with sauerkraut.
Take a look at the also!

About this title

From the Author:

Diana Schwarzbein, M.D., is a leading authority on metabolic healing. She founded The Endocrinology Institute of Santa Barbara where she sub-specializes in metabolism, diabetes, osteoporosis, menopause and thyroid conditions. Along with Nancy Deville, she coauthored The Schwarbein Principle. With Deville and Evelyn Jacob Jaffe, she coauthored The Schwarzbein Principle Cookbook and The Schwarzbein Principle Vegetarian Cookbook.. Nancy Deville is the coauthor of best-selling health books including Tired of Being Tired. Her most recent book, Ancient Herbs, Modern Medicine will be published January 2003. Nancy Deville lives with her husband in Santa Barbara, California. Evelyn Jacob is a chef, artist and former co-owner of the New York Bagel Factory in Santa Barbara, California. She founded and directs Project Food Chain, a volunteer-based program that provides meals for people with AIDS and other life-challenging diseases.

Excerpt. © Reprinted by permission. All rights reserved.:

Roasted Vegetable Salad

Makes 4 side-dish servings · Each serving: 3 grams protein 15 grams carbohydrate

1 large sweet potato, peeled and chopped into 1-inch cubes

1 tablespoon pure-pressed extra virgin olive oil

1 cup green beans, ends trimmed, sliced diagonally into 1-inch pieces

1 tablespoon pure-pressed extra virgin olive oil

freshly ground black pepper, to taste

1 coarsely chopped red onion

1 red bell pepper, chopped into large chunks

8 ounces brown or white mushrooms, stemmed and left whole

2 medium zucchini, chopped into 1/4-inch rounds

1 tablespoon pure-pressed extra virgin olive oil

1/4 cup balsamic vinegar

2 teaspoons Dijon mustard

1/4 cup slivered fresh basil or minced parsley, for garnish

Preheat oven to 400°. Combine sweet potatoes and green beans with 1 tablespoon olive oil and black pepper. Arrange on a lightly greased baking sheet and roast, turning occasionally.

In a medium bowl, toss red onion and bell pepper with 1 tablespoon olive oil and black pepper. When sweet potatoes and beans have roasted for about 10 minutes, remove baking sheet from oven and add onion and pepper mixture, stirring well to mix. Return to oven.

While potato, bean, onion and pepper combination is roasting, combine mushrooms and zucchini and mix with 1 tablespoon olive oil and black pepper. When potato, bean, onion and pepper combination has roasted together for 5 to 10 minutes, add mushroom and zucchini mixture, stirring well to mix. Roast all together for about 5 to 10 minutes until vegetables are nicely browned and tender. Remove from oven.

In a medium serving bowl, toss all roasted vegetables with balsamic vinegar mixed with mustard. Sprinkle with chopped fresh basil or parsley. Serve at room temperature.

Grilled Chicken Breasts with Artichoke Cream Sauce

Makes 4 servings ·Each serving: 58 grams protein · 6 grams carbohydrate

2 pounds boneless chicken breasts

1 tablespoon Dijon mustard

1 red bell pepper or 1/4 cup store-bought roasted red bell peppers

2 tablespoons pure-pressed extra virgin olive oil

1 thinly sliced red onion

1 minced garlic clove

1 1/2 cups marinated artichoke hearts, drained and chopped

2 tablespoons slivered fresh basil, or 2 teaspoons dried basil

freshly ground black pepper, to taste

1/2 cup all-dairy heavy cream

1/4 cup dry white wine

1 tablespoon fresh lemon juice

11/2 teaspoons grated lemon zest

dash cayenne pepper

4 whole fresh basil leaves, for garnish

Rinse chicken under cold water and pat dry with paper towels. Rub chicken breasts with mustard. Cover and marinate, refrigerated 1 to 2 hours.

If using a fresh red bell pepper, roast pepper directly over a gas flame or on a rack under a preheated broiler. Using tongs, turn pepper frequently until blistered and blackened on all sides. Place pepper in a bowl with a plate on top. Let steam for 15 minutes to loosen skin. Peel off all charred skin. Discard skin along with seeds. Cut roasted flesh into thin slivers.

In a large nonstick skillet, heat oil over medium-high heat. When oil is hot, add onion and garlic and sauté until softened, about 5 minutes. Add roasted red pepper strips, artichoke hearts, basil, black pepper, cream and wine. Bring to a boil, reduce heat to low and add lemon juice, lemon zest and cayenne pepper. Simmer until sauce is thickened and reduced by N, about 5 to 10 minutes, stirring occasionally. Taste, and adjust seasonings.

Prepare barbecue or preheat broiler.

Grill chicken over hot coals; or broil chicken on a greased rack with a tinfoil-lined baking sheet underneath. Broil 3 inches from heat source, until meat is tender, about 5 to 8 minutes per side. Spoon some sauce on each plate and arrange a grilled chicken breast on top. Garnish with whole, fresh basil leaves.

(c)1999 Diana Schwarzbein, Nancy DeVille and Evelyn Jacob Jaffe. All rights reserved. Reprinted with permission from The Schwarzbein Principle Cookbook by Diana Schwarzbein, Nancy DeVille and Evelyn Jacob. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, without the written permission of the publisher. Publisher: Health Communications, Inc., 3201 SW 15th Street, Deerfield Beach, FL 33442.

About this edition

• Publisher: Health Communications Inc
• Publication date: 1999
• ISBN 10: 1558746811
• ISBN 13: 9781558746817
• Binding: Paperback
• Edition number: 1
• Number of pages: 380