A few months ago Kristin Doyle sent me a copy of her new cookbook Therapeutic Chef that is filled with “recipes to prevent cancer, heart disease and diabetes.” The first few chapters of this book are informational and discuss how to use the book, as well as suggested items for the Therapeutic Chef Kitchen. These first few chapters of the book are great and are important to read to really understand the purpose of the cookbook and how the recipes can help in preventing heart disease, cancer and diabetes. There is also a “Seven Day Meal Plan For Good Health” which is a great resource especially for those who aren’t sure how to kick start a new healthier way of eating.
Coming from a family that has faced heart disease, cancer and diabetes I have found that this cookbook is a great resource for my own health and when I am cooking for family and friends. All of the recipes are plant based and whole foods, which means that all of the recipes are processed and refined food FREE! Now the best part is that these recipes are delicious and nutritious.
I have been cooking up a storm from this book and my dream is to attempt all of the recipes. So far I have tired:
- Cream of Broccoli-Kale Soup
- Creamy Chickpea Soup with Lemon and Parsley- Husband and parents really liked this
- Squash Apple Soup
- The Cleansing Omega 3 Spread
- Walnut Miso Spread
- Favorite Tempeh Marinade- This was a favorite of mine and I will be making it again!
- Savory Marinade
- Creamy Thai Kale
- Garlic-Curry Sweet Potato “Fries”- these were absolutely amazing
- Favorite Portobello Mushrooms
- Ginger-Garlic Brown Rice
- Celtic Shepherds Pie with Miso Gravy- This was popular with the family and the miso gravy is so delicious
- Mom’s Favorite Veggie Burgers
Sounds like a lot right? I haven’t even made a dent in this 486 page book and the yummy sounding recipes don’t seem to end. Kristin Doyle gave me permission to give you a sneak peak from Therapeutic Chef with her recipe for Pressed Kale Salad: