Better Than Vegan

Eating healthy just got a whole lot easier. The science is very clear. A whole-foods, plant-based diet is the healthiest possible way to eat--but veganism itself doesn't mean health, as Chef Del Sroufe, author of the "New York Times" bestseller "Forks Over Knives--The Cookbook," knows better than an [...]
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Eating healthy just got a whole lot easier. The science is very clear. A whole-foods, plant-based diet is the healthiest possible way to eat--but veganism itself doesn't mean health, as Chef Del Sroufe, author of the "New York Times" bestseller "Forks Over Knives--The Cookbook," knows better than anyone. Sroufe managed to reach 475 pounds while eating a vegan diet rich in pastries, peanut butter, and potato chips. After converting to a vegan diet with minimal processed foods, sugars and added oils, he lost more than 240 pounds without giving up great food. In "Better than Vegan," Sroufe provides more than a hundred recipes that prove that the healthiest diet can also be the most delicious. Included in "Better than Vegan" are dishes such as: - Portobello Wraps with Spicy Asian Slaw- Gnocchi- Three Sisters Enchiladas- Lemon Berry Sorbet In "Better Than Vegan," Sroufe tells his remarkable personal journey of how he went on to lose hundreds of pounds on a healthy vegan diet and then shares the kinds of meals (with no oil and low in fat and sugar) that restored him to health. With photographs by Robert Metzger and coauthored by "Mad Cowboy" coauthor Glen Merzer, "Better Than Vegan" offers healthy and professional cooking tips with nutritional advice to help you achieve the optimal vegan diet.