1 September 2006

Books, DVDs, Websites: What’s New?

The Low GI Vegetarian Cookbook: 80 delicious recipes for vegetarians and vegans
Prof Jennie Brand-Miller, Kaye Foster-Powell and Kate Marsh with Philippa Sandall

[BOOK]

Whether you are vegetarian, vegan, or simply want to eat a healthy balanced diet and find new ways to include more fibre-rich wholegrains and legumes in your diet, this book has a place in the kitchen. Illustrated with mouth-watering colour photography by Ian Hofstetter with food styling by Katie Holder, it really does show you how to combine the basics of a healthy vegetarian or vegan diet with the benefits of low GI carbs to successfully make the switch to the low GI way of eating.

Part 1, ‘The Healthy Vegetarian’, explains how vegetarians and vegans can get their diet into tip top shape with all the necessary vitamins and minerals including iron, zinc, calcium and vitamin B12.

  • ‘What Should I Eat’ shows you how to build your diet around plant foods to give you all the nutrients you need
  • ‘Why Choose Low GI Carbs’ –how vegetarians and vegans can choose the right kinds of carbs for their long-term health and wellbeing
  • ‘The Healthy Veggie’ – six guidelines to help you make the most of fresh vegetables and fruit, wholegrain breads and cereals with a low GI, a variety of vegetarian sources of protein, plus nuts, seeds and the healthy fats including omega-3.
  • ‘Six Healthy Veggie Menu Plans’ –seven-day menus for adults, teenagers and children
Part 2 includes 80 recipes for breakfast, lunch, dinner, snacks and desserts, like the ‘Shiitake, ginger and tofu hokkien noodles’ recipe illustrated here, making it deliciously easy to get all the nourishment you need from a healthy vegetarian or vegan diet.

ANZ edition: Hachette Livre Australia; Hachette Livre NZ now available
UK edition: Hodder Mobius to be published December 2006
US edition: Marlowe & Company November 2006

1 comments:

ANNE CLEMENTS said...

THANKS FOR YOUR ARTICLE ON LOW GI YET GLUTEN FREE. THIS IS A MAJOR PROBLEM FOR PEOPLE WITH GUT PROBLEMS, IT IS DUE TO THE FACT THAT MOST GLUTEN FREE PRODUCTS ARE DERIVED FROM WHITE RICE (HIGH GI) OR POTATOE (HIGH GI), RATHER THAN USING THE MEDIUM TO LOW GI ALTERNATIVES OF BASMATI RICE AND SWEET POTATOE.

I'M NOT SURE OF THE MANUFACTURING PROBLEMS, BUT I DON'T MIND GLUTEN FREE PASTA (YET TO HAVE THE GUILT FREE LOW GI OPTION WOULD BE GREAT)