The Schwarzbein Principle Cookbook by Nancy DevilleThe Schwarzbein Principle Cookbook by Nancy Deville

The Schwarzbein Principle Cookbook

byNancy Deville, Evelyn Jacob Jaffe, Diana Schwarzbein, M.D.

Paperback | May 15, 1999

Pricing and Purchase Info

$14.49 online 
$22.95 list price save 36%
Earn 72 plum® points

In stock online

Ships free on orders over $25

Not available in stores

about

Dr. Schwarzbein teams up with acclaimed professional chef Evelyn Jacob to whip up 300 delicious, healing recipes that prove that eating the Schwarzbein way doesn't have to be difficult, boring or fat-free!

With easy-to-follow directions, tips and comprehensive nutritional breakdowns, the book offers healthy entrees and accompaniments for any meal, with delicacies like: breakfast burritos, mushroom-gorgonzola omelettes with walnuts, chicken sate with peanut sauce, crustless quiche, hot artichoke cheese dip, pecan-baked brie, lobster bisque, Asian shrimp, mint pesto chicken, beef stroganoff, Thai basil beef, barbecued spareribs and kielbasa with sauerkraut.


Nancy Deville is the coauthor of best-selling health books including Tired of Being Tired. Her most recent book, Ancient Herbs, Modern Medicine will be published January 2003. Nancy Deville lives with her husband in Santa Barbara,California.Evelyn Jacob is a chef, artist and former co-owner of the New York Bagel Factory in Santa Barbar...
Title:The Schwarzbein Principle CookbookFormat:PaperbackDimensions:380 pages, 9 × 6 × 1 inPublished:May 15, 1999Publisher:Health Communications, Inc.Language:English

The following ISBNs are associated with this title:

ISBN - 10:1558746811

ISBN - 13:9781558746817

Look for similar items by category:

Customer Reviews of The Schwarzbein Principle Cookbook

Reviews

Read from the Book

Roasted Vegetable SaladMakes 4 side-dish servings • Each serving: 3 grams protein 15 grams carbohydrate1 large sweet potato, peeled and chopped into 1-inch cubes 1 tablespoon pure-pressed extra virgin olive oil1 cup green beans, ends trimmed, sliced diagonally into 1-inch pieces1 tablespoon pure-pressed extra virgin olive oilfreshly ground black pepper, to taste1 coarsely chopped red onion1 red bell pepper, chopped into large chunks8 ounces brown or white mushrooms, stemmed and left whole2 medium zucchini, chopped into 1/4-inch rounds1 tablespoon pure-pressed extra virgin olive oil1/4 cup balsamic vinegar2 teaspoons Dijon mustard1/4 cup slivered fresh basil or minced parsley, for garnishPreheat oven to 400°. Combine sweet potatoes and green beans with 1 tablespoon olive oil and black pepper. Arrange on a lightly greased baking sheet and roast, turning occasionally.In a medium bowl, toss red onion and bell pepper with 1 tablespoon olive oil and black pepper. When sweet potatoes and beans have roasted for about 10 minutes, remove baking sheet from oven and add onion and pepper mixture, stirring well to mix. Return to oven.While potato, bean, onion and pepper combination is roasting, combine mushrooms and zucchini and mix with 1 tablespoon olive oil and black pepper. When potato, bean, onion and pepper combination has roasted together for 5 to 10 minutes, add mushroom and zucchini mixture, stirring well to mix. Roast all together for about 5 to 10 minutes until vegetables are nicely browned and tender. Remove from oven.In a medium serving bowl, toss all roasted vegetables with balsamic vinegar mixed with mustard. Sprinkle with chopped fresh basil or parsley. Serve at room temperature.Grilled Chicken Breasts with Artichoke Cream SauceMakes 4 servings •Each serving: 58 grams protein • 6 grams carbohydrate2 pounds boneless chicken breasts1 tablespoon Dijon mustard1 red bell pepper or 1/4 cup store-bought roasted red bell peppers2 tablespoons pure-pressed extra virgin olive oil1 thinly sliced red onion1 minced garlic clove1 1/2 cups marinated artichoke hearts, drained and chopped2 tablespoons slivered fresh basil, or 2 teaspoons dried basilfreshly ground black pepper, to taste1/2 cup all-dairy heavy cream1/4 cup dry white wine1 tablespoon fresh lemon juice11/2 teaspoons grated lemon zestdash cayenne pepper4 whole fresh basil leaves, for garnishRinse chicken under cold water and pat dry with paper towels. Rub chicken breasts with mustard. Cover and marinate, refrigerated 1 to 2 hours.If using a fresh red bell pepper, roast pepper directly over a gas flame or on a rack under a preheated broiler. Using tongs, turn pepper frequently until blistered and blackened on all sides. Place pepper in a bowl with a plate on top. Let steam for 15 minutes to loosen skin. Peel off all charred skin. Discard skin along with seeds. Cut roasted flesh into thin slivers.In a large nonstick skillet, heat oil over medium-high heat. When oil is hot, add onion and garlic and sauté until softened, about 5 minutes. Add roasted red pepper strips, artichoke hearts, basil, black pepper, cream and wine. Bring to a boil, reduce heat to low and add lemon juice, lemon zest and cayenne pepper. Simmer until sauce is thickened and reduced by N, about 5 to 10 minutes, stirring occasionally. Taste, and adjust seasonings.Prepare barbecue or preheat broiler.Grill chicken over hot coals; or broil chicken on a greased rack with a tinfoil-lined baking sheet underneath. Broil 3 inches from heat source, until meat is tender, about 5 to 8 minutes per side. Spoon some sauce on each plate and arrange a grilled chicken breast on top. Garnish with whole, fresh basil leaves.(c)1999 Diana Schwarzbein, Nancy DeVille and Evelyn Jacob Jaffe. All rights reserved. Reprinted with permission from The Schwarzbein Principle Cookbook by Diana Schwarzbein, Nancy DeVille and Evelyn Jacob. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, without the written permission of the publisher. Publisher: Health Communications, Inc., 3201 SW 15th Street, Deerfield Beach, FL 33442.

From Our Editors

Eating the Schwarzbein way is a great way to feast on delicious and nutritious meals. You won't feel guilty and your tummy will thank you. Diana Schwarzbein and Evelyn Jacob Jaffe make quite a team of culinary advisors. In The Schwarzbein Principle Cookbook, 300 delicious and healing recipes adorn the pages, including comprehensive nutritional breakdowns, tips and easy directions. Breakfast burritos, crustless quiche and pecan-baked Brie are just a few of the delicious recipes offered here.