250 Recipes for Healing and Prevention

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StressCancer

Diabetes

MyocardialInfarction

Cholesterol

ProstateGland

Hypertrophy

Ulcer

The recipes presented in this bookare useful throughout all stages inlife: for children (their growth, dis-eases and child infections), for ado-lescents and youth (depression,obesity, physical or intellectual in-tense activity), for adults (pregnan-cy, lactating mothers, stress andtaxing physical work) and for theelderly (osteoporosis, cataracts, vi-sual loss).The prevention and even cure ofmany ailments like stress, myocar-dial infarction, high cholesterol lev-els, hepatitis, stomach ulcer, can-cer and many others are ad-dressed in the recipes suggested inthis book.

Hepatitis

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George D. Pamplona-Roger, MDBoard-certified general and digestive surgeon

Specialist in Health Education (UNED University, Spain)Master of Public Health (Loma Linda University, California, USA)

and the contribution of

Ester Malaxetxebarria, MDSpecialist in Tropical Medicine

Expert in Health Education

T e c h n i c a l D a t aAuthors: Safeliz editorial team, with the cooperation of doctors specialised in nutrition and Doctor Ester

Malaxetxebarria. Technical direction Doctor George D. Pamplona Roger.Foreword: George D. Pamplona-RogerPages: 288Size: 17.5 x 25 cmBinding: Stitched, glossy hardback.Recipes: 250 recipes using more than 130 different foods with preventive and curatives properties for

many diseases.Index: By recipe, by ingredients, by type of dish and alphabetical.

• Base recipes formany dishes.

• Recipes to makedifferent types ofbread.

• Recipes for dressingsand sauces ideal toaccompany manydishes.

• How to substitute eggand cheese in prepar-ing our recipes.

• Transition recipes toobtain a healthier andmore balanced diet.

• Recipes classifiedaccording to theorgan they benefit.

• Each recipe alsoindicates other organsand diseases whichbenefit from it.

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G e n e r a l P l a n o f t h e W o r k

Foreword . . . . . . . . . . . . . . . . . . . . . . . . . . . 5General Plan of the Work. . . . . . . . . . . . . . . . 6Explanation of the Pages. . . . . . . . . . . . . . . . 8Explanation of the Icons and Graphics . . . . . . 9

Dressings, Sauces and Hors d’oeuvre 20 2

Basic Recipes 10

Transition Recipes 36

Recipes for the Eyes 72

Recipes for the Nervous System 82

Recipes for the Blood 94

Recipes for the Arteries 112

Recipes for the Blood 130

Recipes for the Respiratory System 138

Recipes for the Liver 148and the Gallbladder

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G e n e r a l P l a n o f t h e W o r k

Recipes for the Intestine 17212

Recipes for the Stomach 158

Recipes for the Urinary System 188

Recipes for the Reproductive System 204

Recipes for Metabolism 214

Recipes for the Musculoskeletal System 230

Recipes for the Skin 244

Recipes for the Infections 254

Recipes for Cancer Prevention 262

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Average Weights per Fruit and Vegetable Piece . . . . . . 274Usual Volumes and Weights in the Kitchen. . . . . . . . . . 275Measurement Equivalencies. . . . . . . . . . . . . . . . . . . . 276English Synonyms and Equivalents . . . . . . . . . . . . . . . 277Recipe Index by Ingredients . . . . . . . . . . . . . . . . . . . . 279Recipe Index by Course. . . . . . . . . . . . . . . . . . . . . . . 284Index of Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 286

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Preparation time Cooking time

7 - RECIPESFOR THE ARTERIES

Fruit Salad

INGREDIENTS(4 servings)

• 2 pears• 2 bananas• 2 apples• 2 oranges• 2 peaches• 4 slices of pineapple• 250 g (! 8.8 oz) strawberry

PREPARATION ! Squeeze the oranges and reserve

the juice.• Peel and chop the remaining

fruit." Place the chopped fruit in a deep

serving bowl. Add the orangejuice.

# Serve cold. It may be garnishedwith raisins.

HEALTH COUNSELS

Fruit, especially in its raw state, supplies many antioxidant substances that helpto keep the arteries in good health thus preventing arteriosclerosis. In this way,the arteries can carry the necessary blood to organs and tissue. Fruit salad should not be absent from the table of those suffering from or wishingto prevent any of the following:$ Circulatory disorders whose origin is arteriosclerosis: coronary disease, in-

farction, apoplexy (stroke).$ High blood pressure, thanks to the diuretic effect of fruit and its high-potas-

sium content, qualities that contribute to stabilize blood pressure.$ Cancer, due to the many antioxidants and anticarcinogenic substances

found in fruit.

NNUTRITIONAL VALUEper serving

Energy 261 kcal = 1,090 kj

Protein 2.69 g

Carbohydrates 56.5 g

Fiber 9.41 g

Total fat 1.65 gSaturated fat 0.222 gCholesterol —

Sodium 4.86 mg

1% 2% 4% 10% 20% 40% 100%

% Daily Value (based on a 2,000 calorie diet)

provided by each serving of this dessert

The Chef Suggests

Use a tablespoon of molasses to sweet-en and to add a caramel color and fla-vor.Those with a sweet tooth will appre-ciate this.

Explanation of the Pages

“Health Counsels”This sectiondescribes thebeneficial effects ofthis recipe on one’shealth. Noted arethe organs orsystems that benefitthe most.

Number and titleof the chapter

Icon for the organor system thatmost benefits fromthis recipe(see page 9).

Icons for otherorgans or systemsthat can alsobenefit from thisrecipe(see page 9).

“The ChefSuggests”

Suggestions andculinary tricks thathelp to make the

dish more tasty.

“Cooking time”HOURS : MINUTES

Time needed to make the recipe. This can include simultaneous processessuch as beating, frying, sautéing,boiling, baking...

“Preparation time”HOURS : MINUTES

Time necessary toprepare the

ingredients: peel,wash, slice, chop...

Gout

Those who suffer from ggoutshould eat mushrooms inmoderation. This is becausemushrooms contain proteinthat is high in nucleic acidsand that produces uric acid inthe organism.

Celiac Condition

Persons unable to tolerategluten may substitute thewheat flour and breadcrumbsfor the same amount of cornflour.

Warning boxGives advice and

warnings about therecipe.

Information boxGives additionalinformation on therecipe or of generalinterest.

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Explanation of the Icons and Graphics

Additional Ingredients

Eye diseases

Diseases of thenervous system

Heart diseases

Diseases of the arteries

Blood disorders

Lung diseases

Liver andgallbladderdiseases

Diseases of the stomach

Diseases of the intestines

Diseases of theurinary system

Diseases of thereproductivesystem

Metabolicdiseases

Diseases of thelocomotionsystem

Skin diseases

Infectiousdiseases

Cancer

Pregnancy and lactation

Exhaustion and asthenia

* Additional ingredients not included.

NUTRITIONAL VALUE*per serving


Protein 34.5 g


Fiber 10.7 g

Total fat 18.5 g

Saturated fat 2.93 g

Cholesterol 63.8 mg

Sodium 34.5 mg

1% 2% 4% 10% 20% 40% 100%


provided by each serving of this dish

Added SaltSodium, from which common table salt is derived (sodi-um chloride = NaCl), added to each recipe is not shownin the graphs “Nutritional value per serving”. Those whoneed to control their dietary intake of sodium should bearin mind that:• 1.25 g of salt (a pinch) covers the RDA (Recommended

Dietary Allowance) of sodium for an adult.• 6 g of salt (a level teaspoon) is the estimated safe daily

dietary intake, that is, one should not use more thanthis amount per day.

Added OilThose who wish to monitor their calo-rie intake should bear in mind that tothe number of calories listed in the“Nutritional value per serving” theymust add calories for the oil used(around 120 kcal per tablespoon, or,30 kcal per serving if the recipe is forfour servings).

Fat / Cholesterol / Sodium

For total fat, saturated fat,cholesterol and sodium,the SDI (estimated safedaily dietary intake) is

given, that is, themaximum amount perday above which one

should never go.

“Nutritional value”Normally in this chart thevalue is per serving, but,when necessary, it isgiven for 100 g.

Logarithmic Scale

RDA / SDIThe length of the barsindicate the percentage(%) of the RDA(recommended dailyallowance) or of the SDI(estimated safe dailydietary intake) for anadult male that iscontained in the recipe.

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RECIPES

Almond Milk . . . . . . . . . . . . . . . . . . . . 242Broccoli Bake . . . . . . . . . . . . . . . . . . . 236Coconut Balls . . . . . . . . . . . . . . . . . . . 239Coconut Milk . . . . . . . . . . . . . . . . . . . 243Fettuccini with Green Sauce . . . . . . . . 235Garden Pasta . . . . . . . . . . . . . . . . . . . 234Leek Pie . . . . . . . . . . . . . . . . . . . . . . . 238Potatoes and Almonds . . . . . . . . . . . . 233Spanish Bouillon . . . . . . . . . . . . . . . . . 232Stuffed Kohlrabi . . . . . . . . . . . . . . . . . 237Winter Log . . . . . . . . . . . . . . . . . . . . . 240

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Recipes for theMusculoskeletal System

Today, mass media have publicized the factthat some of the Olympic champions are vege-tarian and that the majority reduce to the min-imum or eliminate meat intake during the dayspreceding the games.

It is also known that bicycle race championsbasically follow a vegetarian diet in order to meetthe maximum demands of this extremely hardcompetition. They follow a high carbohydratediet (cereals, pasta, and potatoes) with a moder-ate proportion of protein and fat.

At times, the diet prescribed to team players bysome of the best-known soccer coaches is thetopic of conversation. These coaches are con-vinced that the achievement of their players im-proves when they follow a vegetarian diet.

Of course, what is good to the musculoskele-tal system—bones and muscles—of thesesports stars, must also be good for everybody.

Maximum physical and mental achieve-ment is obtained through a diet that is basedon vegetable products prepared in the most nat-ural and simplest way.

Practically all the recipes presented in thisthird volume meet these two conditions. Andthe recipes of this chapter include some of theingredients that may benefit our bones andmuscles to the maximum, as demonstrated sci-entifically.

THE PHENOMENAL development thatsports medicine has undergone overthe past years is due to the great so-cial and economical repercussion of

sports—both professional and amateur—today.And one of the basic facets of sports med-

icine is nutrition. All elite sportsmen follow awell planned diet.

A Great ChangeUntil recently, most sports experts still rec-

ommended the consumption of large amountsof animal foods, especially meat.

This is perhaps a reminiscence from pre-sci-entific medicine. According to such a view, theconsumption of animal muscle—basicallymeat—should “produce” good muscles.

Seitan or MarinatedGluten

It is an excellent replacement for meat. Well prepared offersmultiple properties for those who wish to follow a healthy andbalanced diet.

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Whole BreadIt is healthier than white bread.

Mexican Corn Tortillas Filled with “Chopped tomato sauce” is excellent.

The ‘BASE RECIPES’ receive this name because they represent the base orfoundation for making many dishes and recipes. Many of the recipes in thiswork, need these base recipes for their completion.

Batter without EggEgg contains cholesterol and some individuals cannot tolerate. Butthis does not mean that we cannot enjoy recipes that, tradional-ly, use eggs as one of their ingredients.

DRESSINGS, SAUCES, and HORS D’OEUVRES form a group of comple-mentary foods whose main purpose is to make foods more tasty and ap-petizing.

SoybeanOne of the inconveniences of traditional mayonnaiseis the transmission of gastrointestinal infectionsthrough contaminated eggs, among other things. Wetherefore give alternatives that are healthy for theheart and that do not contain egg. These tasty dress-ings are easy to prepare and, as in the case of soymayonnaise, they taste similar to traditional recipes.

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Chopped Tomato SauceLycopene, the pigment that gives the tomato its red color and theproperties of which are especially visible in sauces, is a powerfulantioxidant that protects against cancer. Thanks to the vitamins,minerals, and antioxidants that it contains, the tomato helps to fortifythe immune system and protects the arteries against the negativeeffects of cholesterol.

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Changing from an omnivorous diet, which takes in “a bit ofeverything,” to a healing and preventive diet, should be doneprogressively. It is recommended to set aside a period ofadaptation, where the organism phases out certain foods and,at the same time, gets used to others.Meat and meat products, fried food, spices, excessive fat,and refined products, should gradually be substituted by avariety of fruits, nuts, whole grains, legumes, greens andvegetables prepared in a simple way.

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3 - TRANSITION RECIPES

MexicanMeat

Analogs

INGREDIENTS(4 servings)• 120 g (! 4.2 oz) dehydrated

textured soy protein (orgluten, see p. 18)

• 500 g (! 1 pound) potatoes• 4 tomatoes• 6 sweet green peppers• 1 onion• 50 g pitted olives• 25 g (! 1 oz) capers• 2 garlic cloves• 1/2 liter (! 1/2 quart) unsalted

vegetable broth

ADDITIONAL INGREDIENTS

• 1 tablespoon coriander orparsley

• 7 tablespoons olive oil (eachtablespoon adds 133 kcal tothe recipe, that is, around 33kcal per serving)

• Sea salt (see p. 9)

PREPARATION! Soak the textured soy pro-

tein in the vegetable brothfor a few minutes.

• Peel, wash, and chop the po-tatoes into small cubes.

• Peel and crush the tomato.• Wash, remove the seeds, and

chop the pepper.• Peel and grind the garlic and

slice the onion." Boil the potatoes and pep-

pers for 20 minutes. Drain.

HEALTH COUNSELSIn this Mexican recipe, soy protein replaces meat. This replacement has theadvantage of being cholesterol-free and of containing very little fat. Soyprotein’s biological properties are equal or superior to that of meat pro-tein. Furthermore, its taste, if prepared adequately, as indicated in thisrecipe, satisfies the most demanding palates. Peppers, tomatoes, onions, garlic, and the remaining vegetables, add tothe beneficial properties of this dish upon the heart, blood circulation,and the bones (thanks to soybeans’ isoflavones). In addition, the dish iseffective in cancer prevention.



Protein 31.9 g


Fiber 8.49 g

Total fat 6.31 g


Cholesterol —

Sodium 445 mg

1% 2% 4% 10% 20% 40% 100% 500%% Daily Value

(based on a 2,000 calorie diet)provided by each serving of this dish

• In a pot, sauté the onion un-til it becomes transparent.Add the potherbs. Stir andadd the tomato, garlic, olives,capers, peppers, and finallythe textured soy protein.Continue cooking for 10minutes and add the pota-toes. Cook for an additional10 minutes.

# Serve hot.


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6 - RECIPESFOR THE HEART

MixedVegetables

INGREDIENTS(4 servings)• 250 g (! 2 1/4 cups) of green

beans (string beans) • 500 g (! 1 pound) of arti-

chokes (globe artichokes) • 250 g (! 8.8 oz) of carrots• 100 g (! 3/4 cup) of fava

beans (broad beans)• 100 g (! 2/3 cup) of peas• 400 g (! 14 oz) of potatoes• 1 onion• 2 garlic cloves

ADDITIONAL INGREDIENTS

• The juice of 1 lemon• Parsley• 4 tablespoons of olive oil

(each tablespoon adds 133kcal to the recipe, that is,around 33 kcal per serving)

• Sea salt (see p. 9)

PREPARATION! Wash and prepare the veg-

etables in the following man-ner:

• Remove the tips and threadsfrom the green beans. Chopbeans into small pieces.

• Remove the outer tough arti-choke leaves. Cut off the tipsand stems, and chop the ar-tichokes into halves. Removeand discard the inner down.Chop into small pieces, andsprinkle them with lemonjuice.

• Peel and chop the carrots in-to small cubes.

• Peel and chop onion, garlic,and parsley (separately).


Energy 194 kcal = 810 kj

Protein 8.75 g


Fiber 11.5 g

Total fat 0.685 g


Cholesterol —

Sodium 104 mg

1% 2% 4% 10% 20% 40% 100%


provided by each serving of this dish

Chop the leaf tips off the artichokes.

Prepare the remainingvegetables.

Add the remainingvegetables to the stir-fry.


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• Peel and chop potatoes intosmall cubes.

! Using a pot with oil, sautéthe onion and the garlic ona low flame. When the onionis transparent, add the pota-toes and vegetables.

• Sauté for 5 minutes, stirringoccasionally. Add a cup ofhot water.

• Add salt to taste and choppedparsley.

• Simmer for 15 to 20 min-utes.

" Serve hot.

HEALTH COUNSELSMixed Vegetables is a dish high in vitamins, minerals, and fiber. Addition-ally, it supplies many phytochemical elements.Therefore, this dish is recommended for:# Myocardial infarction and disease of the coronary arteries, as

flavonoids and other phytochemical elements stop arteriosclerosis andprotect the heart.

# Arterial hypertension, because the mixed vegetables are very high inpotassium and, at the same time, low in sodium. This helps to preventhigh blood pressure and to stimulate diuresis (urine production).

# Obesity, as this dish contains high levels of fiber, which makes it sat-isfying with relatively few calories.

# Constipation, diverticulosis, and hemorrhoids because of its fiber. # Cancer, due to the protective action present in the greens and vegeta-

bles of this recipe—fiber, phytochemical elements, and antioxidantsubstances.

The Chef Suggests

• If a pressure cooker isused, remember that all boil-ing times should be reducedto half or even further whenusing an express cooker.

• However, if the vegetablesare steamed, the cookingtime may be extended.

• Conserve the vegetablebroth for later use. Asidefrom preserving all the min-erals contained in the veg-etables, it adds a delicioustaste to the food.

Sautéed MarinatedGluten

This gluten dish, in addition to wheat protein, also includeslegume purée. Both of them are the ingredients for marinatedgluten with vegetables. Wheat protein is supplemented withlegume protein, resulting in complete protein.This is why it is recommended to enhance the growth andphysical development ofchildren and ado-lescents.

Nut LoafThis is a suitable dish for those who require high-calorie andnutritional food (children, adolescents, physical work-ers, sportsmen, women who are pregnant or nursing,etc.). Furthermore, it is beneficial to those wishing to followa transition diet to reduce their intake of animal productsprogressively.

Children and adolescents need to eat in acorrect and balanced manner in order tolive a long and healthy life.Many of the recipes presented in thisbook are specially recommended to en-hance their growth and physical develop-ment.

Spinach LasagnaIt is highly recommended for those who carry out in-tense physical work, children and youth duringgrowth periods, the malnourished and those withtendency to suffer from anemia.

Soy HamburgersSoy Hamburgers are especially adequate for children, youngpeople, as well as anyone requiring a significant supply ofprotein.

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Pregnancy and lactating in-deed are not diseases; onthe contrary, they are veryimportant periods in the life

of a woman and require some special at-tentions. This is the reason why, even ifthere is no specific chapter on this top-ic, there are many recipes that appearin this book and that make referenceto this important stage in life.

HEALTH COUNSELSSpinach contains two vegetable pigments from thecarotenoid group—lutein and zeaxanthin. They act as pow-erful antioxidants to protect the pigmented cells of the reti-na.Therefore, its use is recommended to:! Anemia, thanks to the iron and the folic acid supplied by

spinach.! Pregnancy and lactation, for its nutritional value and for be-

ing high in vitamins and minerals needed during thesestages.

! During growth, malnutrition, and any time there is an in-crease in nutritional needs. Potatoes, spinach, and pine nutsare beneficial in these cases as they contain protein, vita-mins, and minerals.

HEALTH COUNSELSThe legume-cereal combination, such as beans and rice, sup-plies high-quality protein that is well assimilated by our bodies.This nutritious dish is highly beneficial for:! The metabolism, especially in times of growth, pregnan-

cy, lactation, and convalescence due to weakening dis-eases.

! The diabetic diet, as the complex carbohydrates found inrice and beans are well tolerated and do not cause significantincreases in glucose (sugar) levels.

! The intestine, due to the invigorating effect of fiber for cas-es of light constipation. As it does not contain gluten, this dishis appropriate for celiac patients.

! The arteries and the heart, since rice and beans reduce cho-lesterol levels.

Potatoes and Spinach Beans and Rice

Broccoli BakeThanks to the is high content in calcium from almondsand broccoli, those wishing to avoid osteoporosis willparticularly benefit from this dish.

Cream of PumpkinCream of Pumpkin is recommended in these cases:!Loss of visual acuiti, thanks to beta-caroten (provitamin A) that im-

proves retinal functioning.!Cataracts, because of the antioxidant effect of provitamin A and vi-

tamin C, which slows down the process where by the lens becomesopaque.

Coconut MilkCoconuts supply calcium, phosphorus, and magnesium.They also act as a mineral restorative agent. Coconutmilk retains a good portion of this fruit’s properties, with-out the need of mastication. Its use is beneficial forarthritis.

Stuffed TomatoesThis dish is beneficial to the entire organism, and especially to the re-

productive organs, and particularly the prostate gland, due to thepreventive action of tomatoes against cancer and the hypertrophy ofthis gland.

Elderly people, as well as pregnant women, lactating moth-ers, children and adolescents, have special and specificnutritional needs. Osteoporosis, cataracts, arthritis or evenprostate gland hypertrophy are addressed in different chap-ters of this complete work.

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Today, it is known that arteries may become clogged or maylose their necessary elasticity due to an unhealthy lifestyle or apoor diet.The best diet to keep our arteries in their healthiest conditionis undoubtedly vegetarian, due to its low-sodium content andits zero cholesterol content. It is important to know that arte-riosclerosis and high blood pressure are the main risk factorsfor myocardial infarction and for cerebral vascularstrokes.

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Grilled VegetablesThe vegetables included in this dish provide a good source ofvitamins, minerals, fiber, and antioxidants, all of them addingto the health of the arteries.

Banana SoupIt is recommended to those who suffer from or wish to prevent thefollowing illnesses:!Arterial hypertension, cardiac arrhythmia, and arterioscle-

rosis.!Myocardial infarction and other coronary diseases.!Edema (excessive accumulation of serous fluid) of circulatory

or renal origin.

Rice PuddingThe arteries, thanks to the phytoestrogens in the soy thatprotect the artery walls and prevent arteriosclerosis. Addedto this beneficial effect of Rice Pudding upon the arteries, thisdessert is very low in fat and in sodium—if very little salt isused—and contains zero cholesterol as the milk used in thisrecipe is of vegetable origin.

There are certain foods that help the liver to carry out its cleansing function.Furthermore, some foods have the capacity to strengthen and regener-ate this organ. Artichokes, cardoons, and Belgian endives are examples.That is why these ingredients are significant components in the recipes ofthis chapter.The food that is the best friend of the liver is undoubtedly the artichoke. Itis an authentic medicine for the liver. Hepatic patients are often recom-mended to take artichoke extract, as it contains cynarin.In addition, dishes made up of whole cereals and legumes prevent the de-velopment of biliary stones or gallstones, which is the most common dis-order of this organ.

Cardoons in Almond Sauce

Cardoons, like artichokes, contain cynarin. This sub-stance stimulates liver function. One such function isthat of neutralizing the toxic elements.Therefore, this dish is especially beneficial for the liver,particularly in case of hepatic failure, alcohol or phar-maceutical intoxication, hepatitis, and cirrhosis.

Artichoke SoupThis artichoke soup combines the preventive and healing proper-ties of the artichoke with the wealth of vitamins and mineralsin sesame. As it is easy to digest and is low in fat, it is especial-ly recommended for the cholelithiasis (gallstones) and alter-ations in the gallbladder emptying process, as it regulates itsfunction.

Tamarind DrinkThe pulp of the tamarind is the most used part. It has a pleasantsweet-and-sour flavor. Its medicinal properties make this drink appro-priate for the liver and the gallbladder, as tamarind facilitates bothbile production (choleretic action) as well as (cholagogue action).Since this drink facilitates the hepatobiliary function, it is well suitedfor those suffering some degree of hepatic failure, or biliary dysk-inesia (alterations of the gallbladder emptying process).

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It was not until well into the last third of the 20th centurythat official medicine recognized that an inadequate diet isa decisive factor in the onset of various types of cancer.In 1995, the European Union Cancer Specialists Commis-sion published the European Code against Cancer, which

later became popularly known as the European Decalogue AgainstCancer. It should be noted that at least three of these “commandments” arerelated to dietary habits.

Vegetable JuiceFor cancer prevention, especially that of digestiveorgans, lung, and prostate.

CabbageVarieties

Prevents cancer in general. Carotenefrom carrots and pumpkin also con-tribute to the same.

Red and White SaladTo prevent cancer in general, and particularly the following typesof cancer: esophagus, stomach, intestine, pancreas, lung,prostate, and breast.

Boiled Broccoli

Boiled Brussels Sprouts

Boiled Cauliflower

Boiled Cabbage

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The vegetarian recipes presented in this volume are recommended for almost 150 diseases. They areclassified according to the organ or part of the bodythey benefit the most.

Dr. Pamplona-Roger, doctor of Medicine, researcherand author of reknown experience, together with Dr. Ester Malaxetxebarria, analize in depth the composition and nutrional, preventive andcurative values of each recipe.

Gastronomy today, much as society, is becoming more international each day. For this reason, each of the recipes presented in this volume are prepared with ingredients from around the world. Ingredientsthat also help to prevent, improve and even cure many of our ailments.

250 RECIPES FOR HEALING AND PREVENTION, offers aseries of dishes that make easier the transition from a diet including animal based products to a muchhealthier one such as the vegetarian diet.

Documents

250 Recipes for Healing and Prevention