Simple Recipes & Techniques for Health and Vitality
by Diksha McCord (Blanche Agassy McCord)
I was first introduced to vegetarianism in 1976 by friends who were inspired by the practice of yoga and meditation, as taught in India. I was about eighteen years old and living in Israel, where I was born and raised.
I started to eliminate all meat, fowl and fish from my diet. Instead, I ate more bread, cheese and salads. After a short time, however, I started to feel weak, and soon realized that my diet was not nourishing me properly. Gradually I became aware of the wonderful abundance of grains, legumes, vegetables, fruits, nuts and seeds that contribute to a balanced vegetarian diet.
Over the last 25 years, I have experimented with many different approaches to vegetarianism, including a diet that includes dairy and eggs, macrobiotics, veganism, raw foods, and Ayurveda. Drawing on my experience with the effect of these various diets on my health and sense of well-being, I have developed my own style of vegetarian cooking. This approach emphasizes the consciousness-lifting qualities of natural foods, with attention to nutrition, good taste and appearance.
Now I wish to be of help to you in your early exploration of vegetarian cooking. I am delighted to share with you the abundance and creativity of a plant-based diet, a diet rich in all the nutrients you need for health and vitality.
Whether you want to become vegetarian or you are just curious, Vegetarian Cooking for Starters is for you. By following this simple guide, you'll learn to prepare tasty, nourishing dishes and easily create balanced, satisfying meals.
My best wishes for your perfect health, Blanche McCord