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Cooking With Whole Plant-foods


	Cookbook Image - 295055	Title: Cooking With Whole Plant-foods	By: An Ambrosia Life	Group/Family Location: New York, NY	Organization: An Ambrosia Life
Book Number: 295055
From: New York, NY
Number of Recipes: 100
Binding Style: Soft Cover

Special Features: No Sugar, No Flour, No Oil recipes

Description: Learn the health benefits of whole plant-foods, what a balanced meal is that promotes a healthy body weight. Prevent, treat or reverse chronic nutrition based diseases like diabetes, heart disease, cancer, Alzheimer's, depression or arthritis. Recipes will expand your cooking skills with whole plant-foods. The meal plan is flexible enough to accommodate a vegan or an omnivore.

How to Purchase

Make check payable to:
Lois L. Lynn

Mail order to:
An Ambrosia Life
Att: Lois L. Lynn
222 Riverside Drive, 8E
New York, NY 10025
Phone: 9179695546
E-mail: llois222@gmail.com

Cost: $12.95
plus $3.00 S/H per book.

New York residents add 8.625% state and local sales tax to your order.

Favorite Recipe

Hasselback Beets
By: Lois L. Lynn

  • 4 medium size beets, scrubbed, trim stem and root ends
  • 1 heaping T. red horseradish
  • 1 tsp. dried tarragon, rub between your hands to release the aroma
  • salt and pepper to taste

Preheat the oven to 375°F. Have an ovenproof baking dish with a lid ready. In a small bowl mix the horseradish and tarragon, set aside. To prepare the beets get a cutting board, a sharp knife and two ¼ inch thick chopsticks or wooden utensils. Place a beet on the cutting board between the two sticks, make ¼ inch side by side hasselback slits across the beets, do this for the full length of the beet, be careful to retain ¼ inch at the bottom of the beet as uncut to allow the cut beet to stay together. Repeat for each of the beets. Put the beets into the baking dish. Top each beet with the horseradish mix. Bake for 30 minutes. Turn the beets upside down. Bake 30 minutes more. To test for doneness, pierce a beet with a knife, when it enters easily the beets are tender. Keep the beets in the closed baking dish for a few minutes to allow them to slowly cool. Serves 4.







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