As soon as I received this book I knew I was in for a treat. Kris
Carr has a way with words that will entertain you from cover to cover. The journey begins with an introduction to the author’s history and purpose for the book. We gain a respectful insight into the main chef Chad Sarno, followed by several guest chefs. Kris swings
gently and appropriately into Section one with the philosophy of ‘nutrient-dense plant based’ why and why not’s educating the reader about inflammation, proper PH, green juices and smoothies, and using the theory of prevention or eating for your future as the best approach to good health.
She goes on to explain in understandable language, exactly what
proteins and fats are and why they are so very necessary for health and healing. Section two, or the second course as it is so appropriately labeled, contains proper food staples and kitchen tools. The third course dives into cooking lingo, how to cook grains and beans, ending with knife use and care.
We are finally rewarded with an abundance of creative and incredibly delicious recipes coupled with mouth-watering photography. I tried many of the recipes, and I have been pleased with virtually
all of them. From soups and salads, to smoothies and juice combinations to entrees and yes, even deserts, your mouth, your cells, your family and your friends with all enjoy the benefits of these delightful morsels created by talented and experienced chefs. Anyone remotely interested in making the conversion from the Standard American Diet to healthy and delicious eating, should read and use this book.
Jeanie Beresford NTP