What do you think of when you hear the words "plant-based diet?" If "bland" and "boring" come to mind, then it's time for you to savor the flavorful side of vegan and vegetarian cooking. And that's what you'll get in "The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes" (click here to buy now).
All of the recipes in the book contain no added fat. Low in sugar and salt as well, the delicious dishes prove that you can cut the fat and calories while optimizing the flavor. You'll enhance your health and shed pounds while enjoying delights ranging from peanut butter bars to home-style hash. A fat burning overview can help you establish a clear summarize of what you demand to focus on to carry out your fat loss purpose if you're a beginner; or serve as a reminder for these who are at an intermediate or more improve step of their weight loss strategy. Applying are seven steps that can serve as methods for your own weight loss program. The first thing that one must understand is that losing weight and losing fat is not the same thing. Many weight loss courses have misled people into thinking that it is the same, but most diets and weight loss applications only work by resulting in a person's body to reduce more muscle tissue and water than actual body fat, more help please visit The Fat Loss Factor. Savor the joys of healthy food by clicking here now to buy "The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes." Get a sample by making Quick No-Fat Cranberry Bread below.
Ingredients
- 2 cups whole wheat pastry flour
- cup Sucanat (click for details)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup orange juice
- 1 egg replacer (1 tablespoon ground flaxseed meal with 3 tablespoons water)
- 1 cups fresh cranberries, finely chopped in food processor
- cup chopped walnuts
Directions: Preheat oven to 350F. Mix together flour, Sucanat, baking powder, and baking soda in a large bowl. Stir in orange juice and egg replacer. Mix until well blended. Fold in cranberries and nuts. Spread evenly in a nonstick bread pan. Bake for approximately 45 minutes or until toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from the pan. Tip: If you do not have an egg replacer, you can substitute cup prune paste (to make a supply of prune paste, mix cup prunes and 1 cup water).
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