Product Description

Recipes free from added gluten, sugar, yeast, dairy products, meat, fish, saturated fat. Meat-free recipes from the author of Britain's bestselling special diets cookbook: Cooking Without. Over 100 wheat, gluten, sugar, salt, dairy products, yeast, saturated fat and meat free recipes.
Over 30,000 people have felt well again after using Cooking Without - people with allergies, chronic fatigue (ME), candida and other illnesses. The programme encourages you to build health by eating sufficient of the right kind of food at regular intervals. The result is a way of eating which encourages the body to produce extra energy which can then be used for elimination, healing and weight control.
The book was commissioned in response to huge demand for a new vegetarian Cooking Without. These recipes ensure that the right balance of protein is included.

Product Details

• Amazon Sales Rank: #4415 in Books
• Published on: 2000-05-15
• Number of items: 1
• Binding: Paperback
• 224 pages

Synopsis
Meat-free recipes from the author of Britain's bestselling special diets cookbook: Cooking Without Over 100 wheat, gluten, sugar, salt, dairy products, yeast, saturated fat and meat free recipes. Over 30,000 people have felt well again after using Cooking Without -- people with allergies, chronic fatigue (ME), candida and other illnesses. The programme encourages you to build health by eating sufficient of the right kind of food at regular intervals. The result is a way of eating which encourages the body to produce extra energy which can then be used for elimination, healing and weight control. The book was commissioned in response to huge demand for a new vegetarian Cooking Without. These recipes ensure that the right balance of protein in included.

From the Back Cover
Following the success of Cooking Without, Barbara Cousins received numerous requests for a second book. This time, she decided to write a vegetarian version, mainly because so many vegetarian dishes rely on the use of milk, cream, cheese and wheat - and appetizing recipes without those ingredients are harder to find. Back in the kitchen, Barbara has put together a new collection of recipes which are not only for vegetarians, but for everyone wishing to include more healthy, enjoyable vegetarian meals in their diet. Barbara has designed recipe which are well-balanced as well as being delicious. Ingredients such as gluten, dairy produce, sugar, yeast and saturated fat, which cause many individuals to have health problems, have been excluded and interesting new alternatives have been included to create healthy dishes, full of flavour. The result is a way of eating that encourages the body to produce extra energy which then can be used for elimination, healing and weight control.

About the Author
Barbara Cousins is a nutritional therapist who has been in practice for the last 14 years. Cooking Without was originally written for her clients and was subsequently self-published, It has achieved phenomenal success and has helped thousands to achieve better health and a better life.

Customer Reviews

Go without this book!
Incomplete recipes for turgid slop! I have been a veggie for 22 years, and am a good cook/baker, so I thought I'd try this. It looks like a good idea (if you can get past the pseudo-science in the intro), but the recipes just don't work, that's if she's bothered to finish them - several had bits missing, which is just lazy writing/editing.

unimaginative
I found this book a bit of a let down in terms of imagination - obviously salads, indian curries and stir frys are wheat/dairy free and can be found in most veggie cook books, and its a bit of a cop out to ask us to use 'wheat free' pasta - we don't need to buy a cookbook just to make ordinary recipes - what I want is recipes that circumvent the pasta all together - for example I make a brilliant lasagne using root veg as the lasagne replacement.. There is also an over dependance on rice flour. I use all kinds of different flours (millet, chick pea, quinoa etc to ring the changes, and l experiment with non flour ingredients such as nut powder etc... also where are the egg free recipes? 'egg replacer' is just another easy way out.. Also because being vegan and allergy free is such a challenge nutritionally, it should make use of sprouted grains... and have more emphasis on balancing the diet..

Are these recipes tested I wonder?
I bought this book because I have a son who cannot tolerate gluten. I tried the carrot, parsnip and cashew nut roast first. The mixture was bland and oversweet because all the vegetables and the nuts have a sweet flavour. I had to add lots of flavourings to spice it up. It still wasn't very good and the instructions didn't tell me to chope the nuts, although I can't believe they were supposed to be added whole. The rice flour bread was disgusting - tasted of baking powder and bounced like rubber- reminiscent of the steam puddings we had at school. If I were gluten intolerant I'd rather do without bread than eat this. I hope it doesn't kill the birds as it's going outside. Loathe to try any other recipes.