Healthy Food Choices: A Pure Vegetarian Recipe Book

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TEACH Services, Inc., 1994 - Cooking - 239 pages
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This book is a compilation of some of the best recipes used in the HEALTHY CHOICES vegetarian nutrition classes conducted for the public over the past twelve years and is a result of requests from the people who have attended. The recipes are free of animal products and consequently free of cholesterol, use a minimum of separated fat and refined sugars and are free of harmful spices, baking soda, baking powder, and vinegar.
 

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Contents

FOREWORD by DeWitt Williams EdD MPH CHES
72
SALADS 88114
88
SOUPS CHOWDERS AND STEWS 115133
115
SWEET THINGS 134182
134
VEGETABLES 183192
183
MISCELLANEOUS RECIPES 193212
193
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About the author (1994)

Leona R. Alderson has a B.Sc. from Atlantic Union College in Massachusetts and her M.A. from Andrews University in Michigan. She holds an Ontario Permanent High School Assistant's Certificate in Home Economics. Since she was a young child, one of the author's favorite activities has been food preparation. Before she could read, her mother used to tell her step by step what to do in preparing a dish. She was never so happy as she was when helping to prepare meals for company. This is still one of her favorite pastimes. She taught elementary school for seventeen years, high school and college nutrition for twenty-three years. While she was teaching high school, she started conducting pure vegetarian classes (using no animal products) for the public and has conducted or helped organize over thirty-five series in the last twelve years. The classes are well attended by professional people including medical doctors, nurses, teachers, and preachers, many of whom have attended several series and recommended them to their friends. Some people attend because of various physical problems such as allergies to dairy products, high cholesterol, obesity, or diabetes. Others attend because of concerns about the world food supply or cruelty to animals.

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