About ingredients and food sources

FRESHNESS: Whenever possible, always use fresh vegetables and ingredients to get the best nutrient value. Cooked foods are lower in nutrient value; keeping that in mind, don't overcook your foods. NOTE: Use glass baking dishes, stainless steel pans, and iron cookware only; never use aluminum cooking utensils as aluminum salts are soluble in water and are easily absorbed by the body (aluminum has no known benefit for the body).

BRANDS: Brand names given in recipes indicate the product we used in our cooking class which gave us the best results. You can generally substitute a similar brand. Read the label and pick ingredients that are sodium-free, sugar-free, preservative-free and try to use only those not made from animals. The list shows most of the ingredients we used that may be available in a large grocery store or in a health/natural food store:

Bragg Liquid Aminos

Hain Products

Debole's pasta products

Kelp

Miso

GranBurger (soy protein)

Specialty beans:adzuki, anasazi, etc.

Vegetable flakes: split pea, pinto bean, etc.

Eden products such as Eden Soy (Milk Substitute)

Vegex (vegetable broth cubes)

Soba Products

Tofu

Soy Cheese

Rice Dream (milk substitute)

 
RECIPES: The cookbook is organized by carbohydrates (starches) and proteins, as according to the Hsu Meal Plan. We've also included a few treats for you to try. Having a healthy "treat" every now and then won't throw off your plan. After all, eating is meant to be fun! None of the treat recipes use refined white sugar, flour, or chocolate, but they are delicious nonetheless!

Happy Cooking and happy eating!