Would you like to lose weight while eating fabulous food? Chef Del Sroufe says that you can. The secret: Following a vegan diet that helped him lose 240 pounds. He's the author of "Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year" (click for details) and has the nutritional details and cooking creativity to help you achieve your own weight loss goals.
Now Sroufe has authored a new cookbook with more than 100 recipes that can whittle your waistline while delighting your taste buds: "Better Than Vegan: 101 Favorite Low-Fat, Plant-Based Recipes That Helped Me Lose Over 200 Pounds" (click to order).
Included are details on his diet, cooking tips and beautiful photos that make it worthy of your coffee table. The book is co-authored by Glen Merzer, famed for "MAD COWBOY: Plain Truth from the Cattle Rancher Who Won't Eat Meat" (click for details).
Get a sample of his metabolism-boosting magic with his vegan ice cream recipe below.
Very Berry Ice Cream
I used to eat a pint of ice cream in a single sitting and then spend the rest of the day sleeping off the resulting “hangover.” Get rid of the fat and sugar and voilà—no hangover. Make this delicious ice “cream” with any berries and try the flavoring options that follow for some added oomph. Keep frozen berries and frozen bananas on hand and you have an instant treat.
- 3 bananas, sliced
- 1 cup frozen berries
- 3/4 to 1 cup unsweetened almond milk, well chilled
- 1/4 teaspoon stevia powder
- Zest of 1 lemon
Place the sliced bananas on a baking sheet and place in the freezer until hard, about 2 hours. Combine the frozen bananas, frozen berries, 3/4 cup almond milk, stevia powder, and lemon zest in a blender and puree until smooth and creamy. Add more almond milk if necessary to make a creamy consistency. Serve immediately.
Recommended: Invest for your health and taste bud happiness by clicking here to get "Better Than Vegan."