Fresh and Healthy DASH Diet Cooking : 101 Delicious Recipes for Lowering Blood Pressure, Losing Weight and Feeling Great.

ISBN:

9781612431383

Title:

Author:

Lynn, Andrea, author.

Personal Author:

Lynn, Andrea, author.

Physical Description:

1 online resource (134 pages)

Contents:

Table of Contents -- Introduction -- Appetizers and Snacks -- Salads and Soups -- Sides -- Pasta -- Poultry -- Meat -- Fish and Shellfish -- Vegetarian -- Desserts -- Appendix -- About the Contributors.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2016. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Diabetes -- Diet therapy -- Recipes.

Hypertension -- Diet therapy -- Recipes.

Hypertension -- Nutritional aspects.

Reducing diets -- Recipes.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

Berkeley :

Ulysses Press,

2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.56314 LYN	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

DELECTABLE DASH DISHES FOR EVERY MEAL

With its emphasis on fresh ingredients, low sodium, and portion control, DASH (Dietary Approaches to Stop Hypertension) is the best diet for a fit lifestyle. But cutting back on calories and salt doesn't have to mean sacrificing flavor. Fresh and Healthy DASH Diet Cooking makes following the DASH Diet easy and delicious, with recipes like:

* Roasted Tomato Bruschetta
* Lentil Salad with Mango
* Skirt Steak Lettuce wraps
* Jalapeño-Cilantro Chicken
* Braised Chipotle Turkey
* Blackened Catfish Tacos
* Coconut Lemongrass Mussels
* Rosemary Tomato Focaccia
* Chocolate Pudding
* Poached Pears with Lemon Yogurt

Offering mouth-watering dishes, beautiful full-color photographs, and waistline-friendly tips, Fresh and Healthy DASH Diet Cooking is the ultimate guide to eating well and feeling great.

Author Notes

Andrea Lynn graduated from New York City's Institute of Culinary Education and is now a professional chef and food writer.