Title | : | The How Not to Diet Cookbook |
Author | : | |
Rating | : | |
ISBN | : | 1250199255 |
ISBN-10 | : | 9781250199256 |
Language | : | English |
Format Type | : | Hardcover |
Number of Pages | : | 256 |
Publication | : | Published December 8, 2020 |
Dr. Michael Greger founded the viral website Nutritionfacts.org with the aim to educate the public about what healthy eating looks like and connect them with a community through food-related podcasts, videos, and blogs. Since then, Nutritionfacts.org has grown and so has Dr. Greger's platform. How Not to Die and The How Not to Die Cookbook were instant hits, and now he's back with a new book about mindful dieting—how to eat well, lose, and keep unwanted weight off in a healthy, accessible way that's not so much a diet as it is a lifestyle.
Greger offers readers delicious yet healthy options that allow them to ditch the idea of "dieting" altogether. As outlined in his book How Not to Diet, Greger believes that identifying the twenty-one weight-loss accelerators in our bodies and incorporating new, cutting-edge medical discoveries are integral in putting an end to the all-consuming activity of counting calories and getting involved in expensive juice cleanses and Weight Watchers schemes.
The How Not to Diet Cookbook is primed to be a revolutionary new addition to the cookbook industry: incredibly effective and designed for everyone looking to make changes to their dietary habits to improve their quality of life, weight loss notwithstanding.
The How Not to Diet Cookbook Reviews
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I've been reading How not to Diet, and to lose 200 lbs, I've decided to try a more plant based diet. It's been 55 days with no meat, eggs, and very little dairy. It's been a huge change for me. Being that I'm morbidly obese, I've allowed myself to eat anything I've wanted for years, so this is very difficult for me. I've lost over 30 lbs so far and cemented quite a few habits, such as regular exercise and no coke, the crack of my choice. But trying to find meals for me and my family that taste good, don't take hours to prepare, and don't have meat, eggs, or dairy in them, is difficult. I'm learning there's a whole new world of whole foods I've never known about and have even started a youtube channel, The Fat Vegan (the girl who loves steak), and I couldn't have done it without this cookbook. While I haven't tried every single recipe, I've tried quite a few and have even made my own hummus. Every single recipe I tried was delicious. Totally and completely different from anything I've ever tried before, and it's been quite a learning curve learning about new ingredients such as "nutritional yeast" and "tahini". For someone who is used to eating out several times a week, this book was a life saver. The only bad thing I can say about it, is if you're not ready to make a commitment to eating this way, the recipe's will be difficult to make, as you'll be needing things not already in your kitchen. If you're already a plant eater, or a whole foods guru, then none of these ingredients will be new to you, and you're in for a yummy treat. Highly recommended.
Update as of 7/5 - I'm down over 100 lbs now and feel totally different. And it's not just because of the weight, it's because of the food. All my numbers (LDLs, blood sugar, etc.) are now completely fine and some almost too low. I'm about 95% plant based/vegan and splurge once in a while. Mostly on cheese and coke which are big weaknesses for me. Other than that, my life has changed a lot. I went down 3 sizes in clothes and don't like to wear anything. I don't feel comfortable in anything and everything fits weird. Skin is starting to hang, and that will only get worse. I look in the mirror and know I've changed but still see the fat me. If I don't look in the mirror, I feel amazing and have so much more energy. I walk 1-3 miles and bike 4-8 miles at a time whereas last year I couldn't walk 100 ft without being out of breath. Someone hacked my youtube channel and I just decided to end it because it was taking too much time and I already spend enough time in front of the computer. Life isn't perfect, I'm still getting used to this new body. And there are times when I go weeks without any changes and I feel like I'm failing. It's an ongoing struggle, but I'm pretty sure this is a permanent life change for me. -
Dr. Greger is a national treasure!
Unsure on many of these recipes but love the way I feel since I’ve been following his Daily Dozen app.
Quick summary: Eat more vegetables especially greens, more fruit especially berries, more beans, some nuts and seeds and more whole grains. Life changing for me! I had a heart attack seven years ago and since following Dr Greger’s Counsel I’ve reduced my LDL to under 50, blood pressure is 110/70, I’ve lost 10 pounds and I feel so much better!
For more from Dr Greger read “How Not to Die” or go to nutrition facts.org -
After reading and loving
How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease, How Not to Diet, and the How Not to Die Cookbook, I had to buy this one too.
The introduction starts with a summary of
How Not to Diet: The Groundbreaking Science of Healthy, Permanent Weight Loss, which is great refresher of the key points. If you don't enjoy in-depth scientific explanations and you're willing to take Dr. Greger's word for it, you can save yourself about 25 hours by skipping HNTDiet and just reading this. It teaches you easy lifestyle changes that benefit your health and boost weight loss, then gives you the tools to actually implement them in your cooking.
If you’re unfamiliar with whole food plant-based eating, this will have a lot of new terms & ingredients (apparently "groats" are the healthiest form of oats...who knew? lol). Don't let that intimidate you—many like grains, beans, greens are easily swapped, and plenty of the recipes stick to standard pantry staples. I love these cookbooks because I'm confident anything I make will be healthy and nutritionally balanced.
I've had issues with the instructions in
The How Not to Die Cookbook: 100+ Recipes to Help Prevent and Reverse Disease. The treatment of certain ingredients and some cook times are confusingly off. An example: one recipe recommends first boiling cauliflower for 8", then roasting it in the oven while also steaming it in a pan full of water for 40". If you've ever cooked cauliflower, you know that's 3 different cooking methods for a cauliflower that only needed 1. I tested cutting the boiling time in half and not roasting for the full recommended time, and it still disintegrated.
The weird cooking directions don't bother me because I rarely follow them. I love these cookbooks for the nutrition, so I use the ingredient lists, adjust to our liking, and cook according to my best ability, even if that means not boiling or steaming the cauliflower before we roast it.
So many of these look delicious, I've flagged about half the recipes to test and will update my review with cooking-related notes sometime in the future. -
Excellent information at the front of the book. Beautiful pictures of each recipe. However, a great many of the recipes call for something unusual; escarole, green papaya, moong dal... It is frustrating to see an enticing recipe and get excited to make it, only to find that I can't get these special ingredients locally or only very expensively online. It is hard to rate the quality of the true recipes when I'm constantly having to figure out substitutions. Also, almost all of the savory recipes call for miso paste and nutritional yeast as a base. That gets tiresome - especially if your family is not fond of miso paste and nutritional yeast.
I'm not sure whose standards are being used to rate the difficulty level, but to me, peeling, cubing and roasting a sweet potato for 30 minutes (turning each piece halfway through) in addition to grating and/or chopping 5 other vegetables, then spending about 20 minutes standing at the stove cooking is not an "Easy" recipe. Plus, you need to make the multi-ingredient Umami sauce ahead of time.
This book is probably great for experienced vegan foodies who can get all the weird ingredients and for those who enjoy the craft of cooking, but for someone new to this lifestyle or for people who don't enjoy/have time for lengthy cooking processes, I think there are more user-friendly books out there. -
Wow wow wow! Robin Robertson did it again! My favorite vegan cook (I have 4 of her cookbooks), I wondered what magic she could weave for vegan meals for weight loss. I am so, so glad to have finally received this new, adventurous cookbook.
Some of the recipes are the same as in How Not To Die Cookbook. For me, that was welcome news and I was happy to know that these delicious recipes fit within a lower calorie gastronomic lifestyle. (Yes, I love to cook. The kitchen is my happy place.) (I gave a loud cheer when tahini was still included in some of these menus. Humus without tahini simply isn't humus. Sorry, Plant Strong.)
Some of the recipes from How To Die have been restructured. For instance, chocolate oatmeal in How Not to Die Cookbook has been transformed into Chocolate-Covered Cherry Brol. A few other recipes have been presented untouched, and IMO deserve being presented once more. This is especially present in the "Kitchen Staples" section.
This is a cookbook worth adding to any cookbook library. (Yes, I have a library in my kitchen.) It is helpful to understand some of the claims being made in this book are explained in detail in Dr. Greger's How Not to Diet. Aside from that, this cookbook offers so many delicious foods it is well worth having. I am so grateful to find such a treasure.
I am reluctant to include this book as my final book to achieve my Goodreads Book Challenge for the nightmare known as 2020. I will never make such a heavy challenge (50 books!) again! But despite the crappy books I read to simply meet the challenge, I am so very proud and happy to recommend such a great book. So much great food, so many reasons to rethink our relationship with food and our health. -
Well written book which lays out clearly one of the best ways to lose weight - a wholefood healthy diet.
In the first part of the book Michael uncovers why many people are so unhealthy and overweight or obese. Then he presents the answer - and shows that eating a wholefood diet means that if you choose good nutritious food you can eat more, not less. He introduces 21 weight loss accelerators & tweaks. to help you.
The tone of the book is one that sympathises and understands why you may be struggling with weight, (hint: it's not your fault, many of us live in an obesogenic environment; although we can become enlightened about the triggers and choose to change)..
If you have weight to lose and would like to eat a more plant-based and healthy diet, this would be a good book to read. -
Originally got this from the library, but I’ll definitely be buying a copy!
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Fantastic plant-based cookbook. Managed to cook a few of the recipes over the holidays. The vegan scramble has already become a household staple. :)
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I agree with his philosophy that a whole foods plant-based diet is the only way to be healthy. Some good recipe ideas to help achieve that goal.
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Why I chose this book. First, the title attracted me, “The How Not to Diet Cookbook.” Second, the author, Dr. Michael Greger lists the daily ingredients he wants us to eat and he gets complaints that it’s too much food and not enough calories.
Isn’t that a dieter’s dream? Too much food/not enough calorie! What do you think? page xiv
Dr. Greger explains that any long-term eating plan must be nutritionally complete, containing all essential vitamins and minerals.
The healthiest diet is the most effective. A whole food, plant based diet is the single most effective weight loss intervention ever published. This was proven in a random control trial with no protein control, no calorie counting and no exercise component. (Although you’ll see he does list exercise on his daily list.)
After I finished the book, I realized that he doesn’t have any meat at all. Also, no eggs, nor milk. What he posits is probably true but it’s impractical for me. My husband has gout and can’t eat a lot of beans and greens. So take what I say, and what he proposes in mind when you plan your meals. A lot of things he mentions, I forgot or have forgotten. So this book got me back on track.
Not all calories are the same. Calories have different impacts on your body. 100 calories of chickpeas impacts you differently than 100 calories of chicken, depending on your bodies’ absorption, appetite, and microbiome. It’s not WHAT we eat but HOW and WHEN.
This is the whole plant food lifestyle. It’s got to be a way of life. It’s safe, inexpensive, and healthy.
BTW, Dr. Greger donates 100% of his profits to charity.
To decide how healthy a food is, he checks off how many attributes it has.
The more checkmarks a food gets, the healthier it is.
At each meal, Dr. Greger recommends to preload with water. Add apple cider vinegar to the water with your meal. Eat an apple before each meal, or a salad, or soup, or some other negative calorie food. The point is to fill yourself up before the meal, with good food.
Use what you can. I certainly am not going to go all plant-based meals. My husband can’t. Most of these recipes use chia seeds. Some others use flaxseed and miso paste. I don’t know what those are so certainly I’m not buying, nor using them.
This book reminded me of the apple vinegar in the water trick. Eat soup and salad first. He has a salt substitute that uses yeast, so I added yeast and cumin to my own salt-free seasoning.
What do you think of plant based meals? These recipes look good. I made the sweet potato fries and used the recommended seasoning. They were delicious. I bet the other food is too. -
Now we are using the How not to Die cookbook along with this one. Ample receipes now to mix and match and learn a new way of eating. The food is flavorful and varied. The recipes are easy to follow and take time to prepare, putting thought into what you shall eat today. I am new to this whole food way of eating and these cookbooks are a wonderful guide. Thank you.
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This converted me to a plant based diet!
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In diesem Kochbuch stellt Dr. Michael Greger zu seinem Werk "How Not to Diet"-Buch passende Rezepte vor. Dabei sollen die über 100 Gerichte gesund und lecker sein sowie glücklich machen. Bei den pflanzenbasierten Gerichten soll man keine Kalorien zählen und auch nicht Hunger leiden müssen, dafür aber gesund abnehemen oder eben sein gesundes Gewicht halten. Da ich viel Gutes von den bisher erschienen Werken des Autors gehört habe, war ich auf dieses Kochbuch sehr neugierig. Die Gestaltung des Buches ist sehr hochwertig: Zu fast jedem Rezept gibt es Fotografien, das Buch ist übersichtlich gestaltet und Tabellen unterstützen schnelles Erkennen richtiger Garzeiten, usw. Zu Beginn des Buches findet sich ein sehr kurzer Abriss der Grundannahmen des Autors; für ein tiefgreifendes Verständnis ist natürlich das zuvor erschienene Buch unabdingbar. Nichtsdestotrotz erhält man einen guten Einblick in die Überlegungen, die hinter der vorgestellten Ernährungsweise stehen. Im Anschluss folgt der Rezeptteil, welcher in "Suppen", "Salate", "Pasta", "Gemüse-Hauptgerichte", "Bohnen", "Getreide", "Frühstück", "Obst", sowie "Grundrezepte" gegliedert ist. Generell sind die Rezepte abwechslungsreich gestaltet. Beim ersten Überfliegen der Rezepte fielen mir bereits Zutaten auf, die sich normalerweise nicht in meiner Küche befinden. Nährhefe beispielsweise findet in den vorgestellten Rezepten sehr oft Verwendung und das gemahlene Mehl aus blauem Mais für die Süßkartoffelspalten (S.143) habe ich noch immer nirgendwo entdecken können. Was ebenso auffällt sind die Portionsgrößen. Dass Kalorienzählen überflüssig wird, wenn die Hauptmahlzeit für eine Person aus etwa einer viertel bis halben Süßkartoffel oder einer Hand voll Beeren besteht, liegt auf der Hand. Sättigen konnten mich etwa zwei bis drei Portionen, allerdings nicht langanhaltend. Glücklich - wie auf dem Klappentext versprochen wird - hat mich das Essen hingegen nicht gemacht. Zudem sollte die Zubereitungszeit nicht unterschätzt werden. Häufig stand sie für mich in keinem Verhältnis zu den am Ende entstandenen Gerichten. Der Verzicht auf Salz und Öl war für mich ungewohnt und auch nicht gänzlich schlüssig. Beide Zutaten zu reduzieren, leuchtet mir ein; ich bin jedoch davon überzeugt, dass es in einer ausgewogenen Ernährung auch Fette braucht. Insgesamt ist das Buch also sehr schön gestaltet. Manche Rezepte waren ungewöhnlcih, aber angenehm gewürzt, weswegen ich beispielsweise in Zukunft Miso-Paste als Gewürz für unterschiedliche Gerichte beibehalten werde. Der Großteil der Rezepte konnte mich allerdings wenig bis gar nicht überzeugen.
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Der Autor Dr. Greger ist vor allem durch sein Buch "How not to die" bekannt geworden. Darin klärt er auf, wie Ernährung helfen kann, Krankheiten vorzubeugen und erklärt, mit welchen Lebensmitteln und Zubereitungsarten man seinem Körper etwas Gutes tut. Nicht minder erfolgreich war sein Nachfolgewerk "How not to diet", in dem er beschreibt, wie man mit einer gesunden Ernährung Gewicht verlieren kann. Ich habe beide Bücher sehr interessiert gelesen und mir vor allem aus "How not to die" sehr viel mitgenommen. Sein Rezeptbuch setzt nun die theoretischen Konzepte in die Küchenpraxis um. Ich finde, das ist sehr gelungen.
In der Einleitung wird noch einmal kurz grundlegend geschildert, wie ein Gewichtsverlust auf gesunde Art und Weise erreicht werden kann. Knapp und handlich fasst Dr. Greger dabei einige Tipps und Tricks zusammen. Danach folgen auch schon die Rezepte. Da er viel Kohl, Hülsenfrüchte und Gemüse verwendet, trifft er mit seinen Rezepten genau meinen Geschmack. Wenn man allerdings kein großer Fan von Bohnen oder Linsen ist, fallen schon einige Gerichte weg. Auf die Nährstoffe bezogen fällt mir auf, dass die Rezepte sehr eiweiß- und ballaststoffkonzentriert sind, aber oft fehlen ein wenig die Kohlenhydrate und gerade Fett sind in den wenigsten Rezepten zu finden. Das finde ich sehr schade, da gesunde Fette einen wichtigen Teil der Ernährung ausmachen! Manchmal hätte ein Schuss Olivenöl , ein paar Nüsse oder ein Esslöffel Nussmuß die Rezepte bestimmt noch abgerundet.
Mir persönlich sagen die Rezepte sehr zu, da sie genau meinen Geschmack treffen. Ich finde sie auch sehr ausgewogen, da es sowohl sommerliche Salate, wie kräfte Aufläufe und wärmende Suppen gibt. Einzig bei den Desserts hätte ich mir ein bisschen mehr Variation gewünscht. Beeren mit Balsamico-Dressing kann ich auch ohne Anleitung zubereiten.
Abgesehen davon bin ich wirklich begeistert! Ich habe schon einige Rezepte ausprobiert und bis auf eines haben mir alle sehr gut geschmeckt und werden auch in Zukunft wieder von mir gekocht werden. Im Großen und Ganzen ist es somit ein gelungenes Kochbuch mit kleinen Mankos, die man durch eigene Spontanität und Varition der Rezepte aber ausgleichen kann. Deshalb vergebe ich 4 Sterne. -
Ich habe schon die Bücher How Not to Die und How Not to Diet von Michael Greger gelesen und ich habe mich umso mehr auf das neue Buch von ihm gefreut. In dem Kochbuch erklärt er nochmal kurz am Anfang des Buches, wie man durch eine gesunde Ernährung Gewicht verliehren kann. Hier fasst er knapp die ganzen Tipps von ihm zusammen, was mir besonders gefallem hat, weil bestimmt nicht jeder seine vorherigen Bücher gelesen hat. Nach der Einführung fangen auch direkt die Rezepte an. Zuerst gibt es einige Suppen Rezepte, dannach folgen Salate, Pasta und Gemüse Hauptgerichte, Bohnen, Getreide, Frühstück, Obst und Grundrezepte. Zuletzt gibt es auch Garzeitentabellen für Hülsenfrüchte und Getreide.
Die Aufteilung der Rezepte ist sehr übersichtlich und die Gestaltung ist einfach nur wunderschön. Ich brauche immer Bilder in Rezeptbüchern und hier gab es fast zu jedem Rezept ein Bild. Diese waren auch noch richtige Eyecatcher.
Er benutzt sehr viele Hülsenfrüchte, Gemüse und Kohl in seinen Rezepten, wenn ihr diese Zutaten nicht mögt, dann ist das Buch vielleicht nichts für euch. Ich habe schon einige Rezpte ausprobiert und war wirklich fast von jedem Rezept begeistert, auch wenn ich zuerst etwas skeptisch war bei ein paar Rezepten. Die Zutaten sind jedoch nicht immer ganz einfach zu bekommen, wie zB grob gemahlenes Mehl aus blauen Mais...Ich habe zuvor noch nie etwas vom blauen Mais gehört und es auch nicht in meinem Supermarkt gefunden. Einige Rezepte sind leider auch etwas zeitaufwendig.
Geschmacklich waren die Rezpte, die ich bis jetzt ausprobiert habe genau nach meinen Geschmack.
Ich kann euch das Rezeptbuch nur empfehlen und bin selber auch schon auf die restlichen Rezepte gespannt. Ich gebe dem Kochbuch 5 Sterne und habe wirklich nichts zu bemängeln. -
nice photos. not sure how he decides to rank things as easy though -- the sheer number of ingredients in each recipe had me mentally classifying them all as at least moderate effort 'make this specifically when i've cleared some weekend time to try something new' kind of deals
anyways prob not making any of these right now but should i be in the mood for vegan meals in the future i'll know where to go!
(sidenote: i have no opinion on the weight loss plausibility as i'm not gonna lie, i sort of mentally filtered it all out. the recipes are certainly all healthy and plant-based though so i expect they would help if you're in the market for that)
3 stars -
So disappointing. To call this book ‘How Not to Diet’ is rather misleading. It’s all about diet: Ridiculously low caloric intake, don’t eat this, don’t eat that, don’t eat at this time. It’s the epitome of diet culture. It makes me question the credibility of anything else he says in his books. I borrowed them from the library and am very glad I didn’t spend money on someone who pushes diet culture mentality. It’s too bad because I enjoy the recipes.
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A lot of extremely healthy recipes and the ones I have tried so far were really delicious. In some ways the cookbook took me out of my comfort zone trying some new ingredients and flavors I have never tried before, but it has been a good experience trying new things and expanding my repertoire of healthy recipes that I enjoy.
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This is a seriously yummy collection of recipes....Loved the book, love the cookbook - I will actually be eating many of these recipes... So often these cookbook fall short - not this one - it easily stands on it's own !
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Waiting to give a review until I actually try the recipes, but I’m excited! Not crazy about “dieting”, but also happy to try tasty, healthy plant-based meals.
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I want to make everything!! Already made the Three Sister Stew and Dr Greger's spice blend. Excellent!!
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Great recipes and gorgeous photos !
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So many great recipes that I can't wait to make! Lots of quick and simple dishes too!