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Bravo!: Health Promoting Meals from the TrueNorth Health Kitchen, by Ramses Bravo
Ebook Bravo!: Health Promoting Meals from the TrueNorth Health Kitchen, by Ramses Bravo
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Review
The growing popularity of a vegan lifestyle is exemplified in the profusion of superb recipes comprising "Bravo! Health Promoting Meals from the TrueNorth Health Kitchen. A 160-page compendium of health-promoting and thoroughly 'kitchen cook friendly' recipes from the TrueNorth Health Center in Santa Rosa, California, ably compiled by executive chef Ramses Bravo, the dishes range from Coconut-Vanilla Granola; to Chayote-Apple Slaw; to Toasted Barley and Tomato Stew; to Peach-Blueberry Crisp. Enhanced with informed and informative opening chapters on 'Getting Started' and 'The Basics', Bravo will prove to be an exceptionally popular addition to personal, family, and community library Vegetarian & Vegan cookbook collections. --The Midwest Book Review - July 2012
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About the Author
Ramses Bravo is the executive chef for TrueNorth Health Center in Santa Rosa, California, where his delicious, healthful meals have inspired a dietary rebirth for thousands of people who have transformed their lives at the center. Ramses has worked in numerous hotels and restaurants over his 14-year career, including a position as executive chef for the renowned Kenwood Inn and Spa in California.
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Product details
Paperback: 160 pages
Publisher: Book Pub Company; 40658th edition (April 10, 2012)
Language: English
ISBN-10: 1570672695
ISBN-13: 978-1570672699
Product Dimensions:
8 x 0.6 x 9 inches
Shipping Weight: 15.2 ounces (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
62 customer reviews
Amazon Best Sellers Rank:
#21,885 in Books (See Top 100 in Books)
If you are familiar with Dr. John McDougall MD Internist's Starch Solution and The Most Perfect Diet In The World cook books, or Dr. Caldwell Esselstyn MD's How To Reverse Heart Disease cookbook, or Dr. Colin Campbell's China Study or Whole Cookbooks, then Chef Bravo's cookbook will be not only a great complement, but a tremendous upgrade. I love the recipes in this book that much that I think that highly of the.Chef Bravo works at the True North Health Clinic, which is a clinic specializing in Medically Supervised Water Fasting to reverse malignant hypertension, Type-2 Diabetes and other metabolic issues. Dr. Michael Klapper MD, Dr. Allen Goldhammer, and Dr. Doug Lyle (all on youtube) provide all the supervision for long term water fasting to reverse dietary diseases. Chef Bravo teaches how to shop and cook a new healthy lifestyle full of flavor at the True North Health Clinic so that when the patients leave, they can have the knowledge how to eat healthy and not get back into the old SAD (Standard American Diet.)I highly recommend Chef Bravos book. Hope he writes another one.
I LOVE this cookbook. I eat mostly low fat raw, no sos, and am amazed at how spectacularly tastey food with no oil, salt or sugar can be! Only a truly great chef can so this. All the other raw low fat recipes I've tried made me feel deprived. I eat a tremendous amount of salad greens and before this could not find one low fat salad dressing recipe I really loved. All of them are great. Not to mention all the sauces for my steamed veggies.. there are lots of fairly gourmet recipes for family gatherings too so no one has to pity me for my unappetizing plate. Even my husband who is very entrenched in his Sicilian family foods, thought some of the recipes sounded appetizing. Thanks for making food pleasurable for me again!
I have been waiting for this book to come out for so long and my copy finally arrived today. It was definitely worth the wait. While there are many talented plant based chefs who write beautiful cookbooks, their food is not very healthy, replete with tons of oil, sugar and salt. It's pretty easy to make anything taste delicious if you are using those three addictive ingredients!!! Try and make food taste good WITHOUT them. To do that, you need a true culinary genius which you have in Chef Bravo. With all the vegan crap like agave and olive oil that is being touted to as as healthy, it's refreshing that there are a few talented chefs out these who can make truly health promoting food delicious AND beautiful.Sure, if you are still eating sugar, oil or salt these recipes may taste a bit bland to you, at first. But as Dr. Alan Goldhamer always says "if this food doesn't taste good, then you really need to fast". No one needs to eat sugar, oil or salt. All three of those ingredients are disease promoting. Chef Bravo shows you how to avoid all of these toxins and makes it easy and delicious. This book is a masterpiece! Try his recipes and finally lose the excess weight and clean up your palate while enjoying the healthiest food on the planet. Or better yet, visit True North and experience Chef Bravo's incredible cuisine in person.Love & Kale,Chef AJ[...]
Great cookbook. This is a more complicated cookbook as it is written by a professional chef. Some recipes require hard to find food items but it's fun cooking with new foods. This is a cookbook for a more experienced cook - not your first cookbook.
Oh man, I REALLY wanted to give this book five stars. I'm a former foodie and an avid home cook who's been plant based for about nine months, and the gourmet nature of the book was what I needed to keep things interesting.I've made about half a dozen recipes so far and only had one dish that I loved. But I'm going to keep cooking from this book and see what happens. I'll update this review if my opinion changes, but since it's a new book without many reviews I thought this might help others.Issues:- Measurements - My main problem with the book is that the measurements are too vague, for instance "medium eggplant" can mean a lot of things. Not only is medium a relative measurement, there are many different types of eggplant. This is just one example but one that really screwed me over when I was making dinner for guests. A lot of the recipes have at least one instance of this. I didn't expect this lack of detail from an executive chef.- Number of servings - Most recipes serve 6 large servings. This is good and bad. Good because eating plant based means you eat a lot of food and I like having leftovers. Bad because when you don't like something, or the recipe fails (because of vague measurements), you end up wasting a lot. I've learned to cut the recipe in half the first time I make it, especially if it's an expensive recipe, which many are (not all, but some).Keep in mind that these recipes are mostly in line with how I normally eat, meaning I'm used to low fat and low salt, so when I evaluate the flavor of a recipe I'm not coming from the standard American diet. If I were, I probably would need to add some salt and fat to these dishes.Here's what I made and what I thought:Herbed Hummus - It was just ok, not great, will make again but add a little tahini. This is probably just my personal preference.Corn Chowder - Fantastic! can't say enough good things about it! BUT I had to use store bought stock so the sodium from that might have impacted the flavor.Roasted Tomatoes and Eggplant - Total FAIL! The lack of proper measurement for the eggplant was a real problem. It was completely raw. I ended up having to throw everything in a Dutch oven and essentially braising it.Coconut Vanilla Granola - Disappointing. Cook times seemed off and there were no instructions about how to cook it using two half sheet pans (which is what most home cooks have). Also, the FIVE dollar vanilla bean I used was barely detectable, use extract and save the money.Chayote Apple Salad - Fail. Not enough flavor and made A LOT of salad, most of it was thrown away (and that rarely happens in my house).Citrus Tahini Dressing - Pretty good, would make again.Creamy Cauliflower Soup - Nothing special, again I think the measurement issue was a problem. My cauliflower may have been too big and diluted the flavor of the aromatics?I would also say that this is not a cookbook for someone who doesn't already know how to cook pretty well. The recipes lack a lot of details, but I'm mostly able to figure it out. It's probably hard for a professional chef to "dumb down" instructions for home chefs. But I will say, the beginning of the book gives a lot of good tips about how to do some basics. I especially like the info about making vegetable stock. This book relies heavily on using homemade vegetable stock for flavor. If that's not something you're willing to do then accept that you will be getting excess salt from store bought stock.Bottom line, even though my rating isn't high I would buy this book again simply because the market for gourmet, no oil, no salt, no sugar recipes is so small and I'll take whatever I can get. I plan to use these recipes like I do all others, as a starting point to make my own. The reason for the low rating is because of the lack of detailed measurement and consideration for the home cook environment. It caused some problems for me (and worst of all caused some food waste) but I'm learning to work around it. Just cut the recipes in half the first time you make them and you should be ok.
Great Cookbook written by the Chef at The Inpatient fasting clinic that my MD and Chiropractor work out of. Easy to do and tasty recipes and because he works for this clinic I know that they are all healthy as well which is a huge plus. Since I am Vegan as well as doing my best to avoid added bad fats, salt and sugar and highly process foods in my diet these recipes work well for me as they are all free of those items as well. Good book and highly recommend it.
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