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Summary
Summary
COMPANION VOLUME TO THE NEW YORK TIMES BESTSELLER THE FAT FLUSH PLAN
The popular weight-loss program now has a companion cookbook
"(Ann Louise Gittleman's) rundown of the therapeutic and culinary benefits of her favorite 25 cooking herbs makes a perfect introduction to her popular nutritional philosophy."-- Natural Health Magazine
The Fat Flush Cookbook contains more than 200 recipes using fat-flushing foods and featuring the thermogenic herbs and spices--including ginger, cayenne, mustard, anise, fennel, and cinnamon--introduced in the popular diet program The Fat Flush Plan . This indispensable cookbook can be used as either a standalone volume or a companion book.
This tasty, heart-smart volume includes:
Time-saving, one-dish dinners Packable lunches Vegetarian-friendly ideas Recipes with delicious and unique fat burning herbs and spices An extended list of name brands suitable for Fat FlushingIn addition, The Fat Flush Cookbook shares new research explaining why certain Fat Flush staples speed up fat loss and provide profound detoxifying benefits while protecting overall health. Key ingredients such as lean proteins, phytonutrient-dense vegetables and fruits, psyllium, lemons, flaxseed and flaxseed oil, thermogenic herbs and spices, high-protein whey, stevia, cooking broths, and more are prominently featured in these delicious recipes. Cranberries, for example, which are now ranked among the best health foods we can consume, are an essential component to the success of Fat Flushers everywhere, and The Fat Flush Cookbook provides creative ways to enjoy this delicacy--along with tips on simple ways to sneak all these staples into existing favorites without making any major adjustments.
With delicious recipes, Fat Flushing information, and meal choices to suit every lifestyle, The Fat Flush Cookbook is perfect for the millions of Fat Flushers around the country.
Author Notes
Ann Louis Gittleman is a leading nutritionist and author of numerous books including Get the Sugar Out: 501 Simple Ways to Cut the Sugar in Any Diet and Get the Salt Out: 501 Simple Ways to Cut the Salt Out of Any Diet. In these books, she explains the importance of sugar and salt in a balanced diet, but also the dangers of using them to excess. The book provides valuable tips on how to cut your sugar and salt intake.
In Guess What Came to Dinner: Parasites and Your Health, she explains that an amazing one out of six people suffer from internal parasites. A common, but often unknown, danger, parasites are often present in our food. She details the symptoms that people suffering from parasites might undergo, and explains how to guard against these unwelcome invaders.
Gittleman has a masters degree from the Teachers College at Columbia University. She was the nutritional director at the Pritikin Longevity Center in Santa Monica, Calif. and has also been a consultant to medical institutions, spas, and clinics.
(Bowker Author Biography)
Reviews (1)
Publisher's Weekly Review
A nutritionist and the author of 20 books on health and healing, Gittleman here offers a companion cookbook to her best-selling The Fat Flush Plan. The three-phase plan calls for a strict avoidance of white rice, white flour, salt and sugar (Gittleman prefers Stevia Plus when she simply can't avoid sweetness) and the embrace of fruits, vegetables, and whole grains. The 200-plus recipes include dishes for each of the plan's phases (which will mean nothing to readers who don't own the original volume), from breakfasts to snacks to desserts. While the fat flush philosophy seems commonsensical, the plan itself is rigid, if not downright draconian, and the puritanical zeal with which Gittleman expounds upon fat-flushing may begin to grate on any but the truest converts. Half a grapefruit, broiled with 1 teaspoon of honey, is a "special occasions" snack, flaxseeds are everywhere and Fragrant Fat Flush Meatballs use cauliflower in place of breadcrumbs: for a foodie, this is some dispiriting stuff. Nevertheless, while the utter lack of salt does her recipes some disservice (in Phase 3 recipes, there is occasional permission for "salt to taste"), Gittleman's reliance on fresh herbs, which she cites for various healing powers, wholesome ingredients and easy cooking techniques makes her cookbook worth a look for those serious about making big diet changes. (Jan.) (c) Copyright PWxyz, LLC. All rights reserved
Table of Contents
| Acknowledgments | p. iv |
| Introduction | p. 1 |
| Chapter 1 The Fat Flush Phenomenon | p. 3 |
| Chapter 2 The Fat Flush Plan Evolves | p. 7 |
| Chapter 3 The Fat Flush Kitchen | p. 21 |
| Chapter 4 The Fat Flush Herbs and Spices for Weight Loss and Health | p. 31 |
| Chapter 5 Breakfast | p. 41 |
| Chapter 6 Lunch or Dinner Entrees | p. 63 |
| Chapter 7 Vegetables | p. 125 |
| Chapter 8 Snacks | p. 159 |
| Chapter 9 Dressings | p. 185 |
| Chapter 10 Condiments, Sauces, and Such | p. 199 |
| Chapter 11 Stocks and Soups | p. 219 |
| Chapter 12 Beverages | p. 237 |
| Chapter 13 Nourishing Sweets and Indulgences | p. 245 |
| Chapter 14 Resources and Support | p. 275 |
| Index | p. 279 |
