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I prefer the other cookbook. This one is gimmicky. I find it amusing that they wrote "less than 100 calories per serving!" on some of the recipes because that is literally the opposite message of what the book is about. If you haven't read How Not To Diet, Dr. Greger argues that not all calories are created equal due to the way our bodies burn fuel, what time of day, what quantity, how much fiber, nutrients, etc. After I got over my eye rolling, the recipes are similar to the How Not to Die cookbook, with How Not To Diet leaning more ethnic. I will work my way through this book but if given the option, I prefer the How Not to Die cookbook. The fonts are easier on the eyes as well in the first one.
my favorite is the no sugar and no oil in every recipe
This book would have received 5 stars from me if each recipe had a key to show which of the daily dozen and which of the 21 tweaks could be checked off if you ate that dish. The How Not to Die Cookbook had this key and I wrongfully assumed this one would too.
I have been following Dr. Greger's daily dozen since Dec 1, 2020 (about 80/20) - I am down 10 pounds and I don't feel deprived at all. I really enjoy this way of eating. I have learned to meal plan and prep to make my busy work week so much easier. I have 25 more pounds to lose to reach a normal BMI. I plan to incorporate some or all of the 21 tweaks once I reach a plateau, but for now I eat eat eat green light foods.
I made the Curried Lentil and Kale Soup found on page 31 tonight. So easy to follow and I had every ingredient on hand. For dessert I made the Ginger Roasted Pears - and again all items I had on hand. I make batches of his date syrup (page 217) every 8 - 10 days. I use it for recipes and on my Ezekiel toast.
There honestly won't be very many recipes I do not make out of this book.
Thank you, Dr. Michael Greger, for sharing your knowledge and time with us.
I haven't made anything yet, but the recipes look great. The book has lots of beautiful pictures and I'm looking forward to digging in. The only thing that's throwing me is many of the recipes have other recipes listed as ingredients, usually spice blends. Some of them are easy workarounds - I probably will not make his vegetable broth as we make our own using vegetable scraps that we freeze until needed, or I use store-bought. To make the recipes as listed I will need to do some prep work and make the various spice blends, sauces and syrups. This is fine but hopefully I don't dislike any of the blends. Spices aren't cheap! I haven't looked at all the recipes yet, but I think there shouldn't be any issues converting any gluten containing recipes to be gluten free. He does make suggestions for at least some that I have seen so far, like the basic brol. As others have noted, spiral bound would have been easier to use in a kitchen.