Vegetarian Cooking for Starters: Simple Recipes & Techniques for Health & Vitality. Este artículo no está disponible.Vegetarian Cooking for Starters: Simple Recipes & Techniques for Health & Vitality

Learn How to Make Nutritious, Flavorful Meals Without Meat

Are you confused by the many different foods, theories, fads, and techniques championed by various proponents of healthy eating? In Vegetarian Cooking for Starters, Diksha McCord gives straightforward, easy-to-follow dietary advice, explains what common vegetarian foods are, offers immediately useful explanations on how to prepare basic ingredients for cooking, and includes simple, savory recipes that will quickly help you add vegetarian meals to your diet.

Most importantly, these low-fat recipes are delicious! Every recipe has been created with the help of thousands of taste-testers, assuring you that every dish will be both healthy and delectable.

Whether you'd like to become completely vegetarian, incorporate some vegetarian meals into your current diet, or just learn how to cook delicious vegetarian food for a loved one, this book is for you.

Diksha (Blanche Agassy) McCord, is the former head chef at The Expanding Light Yoga and Meditation Retreat in Northern California, where she now teaches yoga, meditation, and vegetarian cooking classes.

Diksha McCord was first introduced to vegetarianism in 1976 by friends who were inspired by the practice of yoga and meditation, as taught in India. She was about eighteen and living in Israel, where she was born and raised. Over the last 25 years, she continued to experiment with many different approaches to vegetarianism, including a diet that includes dairy and eggs, macrobiotics, veganism, raw foods, and Ayurveda. Drawing on experience with the effect of these various diets on her health and sense of well-being, she developed her own style of vegetarian cooking. This approach emphasizes the consciousness-lifting qualities of natural foods, with attention to nutrition, good taste and appearance.Diksha was the head chef at The Expanding Light Yoga and Meditation Retreat for seven years, where she now teaches yoga, meditation, and vegetarian cooking classes. She learned Kosher and vegetarian cooking while growing up in Israel, studied Japanese cooking while living in Kyoto, Japan, and learned Ayurvedic, macrobiotic, and Indian cooking from premier California chefs.