Healthy Heart, Healthy Planet: Delicious Plant-Based Recipes and Tips to Reduce Heart Disease, Lose Weight, and Preserve the Environment



After a heart attack scare at the age of forty, physician Rajiv Misquitta and his pharmacist wife, Cathi, set out to find ways to change their lifestyle to ensure they lived long enough to see their children grow up.

Learning that roughly six hundred thousand people in the United States die annually from heart disease, Rajiv researched the medical literature and discovered that a low-fat vegan diet can actually reverse heart disease as well as help people lose weight-not to mention have a positive impact on the ecosystem.

Finding existing vegetarian and vegan cookbooks less than satisfying, Cathi developed her own vegan recipes. Compiled and presented here is a bountiful collection of more than one hundred heart-healthy, eco-friendly, everyday vegan recipes for breakfast, lunch, dinner-and even snacks. Inspired by cuisines from around the world, the recipes include plenty of protein-rich grains and legumes as well as seasonal variations for a balanced diet that's in tune with nature.

In addition, the book provides advice on transitioning to a vegan lifestyle, and each chapter offers an eco-friendly kitchen tip. And with weekly sample menus and grocery lists, Healthy Heart, Healthy Planet delivers both inspiration and empowerment for anyone who desires to live a healthy life and ensure a healthy planet.

Product Details

Createspace Independent Publishing Platform
Publish Date
November 11, 2014
7.5 X 0.41 X 9.25 inches | 0.75 pounds
BISAC Categories:

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About the Author

A California native, Cathi Misquitta received her doctor of pharmacy degree from the University of the Pacific and completed her residency at the University of California, Davis, Medical Center. A board-certified pharmacotherapeutic specialist and fellow of the California Society of Health-System Pharmacists, she is an adjunct faculty member at the University of the Pacific and Touro University pharmacy schools. Born in India and raised in New York, Rajiv Misquitta attended medical school at the State University of New York in Brooklyn and completed his residency as a chief resident in internal medicine at the University of California, Davis. A member of the Alpha Omega Alpha Medical Honor Society, the American College of Physicians, and the American College of Lifestyle Medicine, he has worked as a physician for the past fifteen years and actively speaks on the health benefits of plant-based foods.