Review: Live longer and better with Healthy Food
Rating: 5 out of 5
Date: 01 28, 2014
Ruby Cooper has gone out of her way to deliver a definitive book on how to make vegan salads. The introduction restates what most of us have learned about the parameters of Vegan Diet and then proceeds to jump into the best ingredients and follows that with some of the beautifully photographed and described recipes for Vegan Salads.The reassuring aspect of Cooper's presentation is not only in the wide variety of salad ideas is her reminding us that these creations are low in fat, help the diet conscious cooker and eater, keep us feeling healthy as well as satisfied, help detox the body, and gives us the upper hand in keeping health available in a hurry to match busy lifestyles. Just take out one of these creations to your workplace and notice the depth of gathering when you offer to share.Cooper offers a wide variety of salads starting with cold salads: Vegan Caesar Salad, Apricot Couscous Salad, Zucchini and Mint Salad, Mango Salad, Chia Seed and Tomato Salad, Sweet Potato Salad, Kale and Blood Orange Salad, Eggless Tofu Salad, Cauliflower Salad, Mexican Quinoa Salad and Pasta Salad, and then she moves into warm salads; Quinoa and Butternut Squash and Brussels Sprout Salad, Roasted Carrots Salad, Warm Pear and Tofu Salad, and more. Each salad is thoroughly described, with preparation tips, and is accompanied by a color photograph of the end product that is like a banner advertisement. This is a well designed an excellent Vegan Salad Cookbook. Happy Eating! Grady Harp, January 14