The How Not to Die Cookbook by Michael Greger M.D. and Gene Stone and Robin Robertson

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    • Categories: Beverages / drinks (no-alcohol); How to...; Quick / easy; Cooking ahead; Vegan
    • Ingredients: raw almond butter
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    • Categories: How to...; Quick / easy; Cooking ahead; Vegan
    • Ingredients: dates
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    • Categories: How to...; Quick / easy; Spice / herb blends & rubs; Cooking ahead
    • Ingredients: nutritional yeast flakes; onion powder; dried parsley; dried basil; dried thyme; garlic powder; dry mustard; paprika; turmeric; celery seeds
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    • Categories: Quick / easy; Spice / herb blends & rubs; How to...; Cooking ahead; Vegetarian; Vegan
    • Ingredients: nutritional yeast flakes; garlic and herb spice mix; nuts of your choice
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    • Categories: How to...; Quick / easy; Sauces, general; Cooking ahead; Japanese; Vegetarian; Vegan
    • Ingredients: vegetable broth; fresh ginger; blackstrap molasses; date syrup; tomato paste; white miso; rice vinegar
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    • Categories: How to...; Quick / easy; Cooking ahead; Vegetarian; Vegan
    • Ingredients: garlic
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    • Categories: How to...; Quick / easy; Stocks; Cooking ahead; Vegetarian; Vegan
    • Ingredients: carrots; celery; dried mushrooms; parsley; white miso; garlic and herb spice mix
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    • Categories: How to...; Quick / easy; Dressings & marinades; Vegetarian; Vegan
    • Ingredients: raw cashew nuts; rice vinegar; red onions; garlic and herb spice mix; white miso; date sugar; parsley; dill; raw almond butter
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    • Categories: How to...; Quick / easy; Sauces, general; Vegetarian; Vegan
    • Ingredients: dates; balsamic vinegar
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    • Categories: How to...; Quick / easy; Sauces, general; Cooking ahead; Vegetarian; Vegan
    • Ingredients: chiles of your choice; apple cider vinegar; onions
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    • Categories: Quick / easy; Sauces, general; North African; Vegetarian; Vegan
    • Ingredients: dried red chiles; coriander seeds; cumin seeds; roasted red peppers; nutritional yeast flakes; white miso; garlic and herb spice mix; caraway seeds
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    • Categories: Quick / easy; Breakfast / brunch; Summer; Vegan
    • Ingredients: wholegrain rolled oats; chia seeds; ground flaxseeds; ground cinnamon; dates; vanilla beans; blueberries; raw almond butter
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    • Categories: Cookies, biscuits & crackers; Quick / easy; Snacks; Afternoon tea; Breakfast / brunch; Cooking ahead; Vegan
    • Ingredients: dates; sunflower seeds; goji berries; chia seeds; ground flaxseeds; vanilla beans; ground cinnamon; nuts of your choice; dried fruit of your choice
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    • Categories: Quick / easy; Afternoon tea; Breakfast / brunch; Snacks; French; Vegan
    • Ingredients: berries of your choice; almond milk; dates; ground flaxseeds; date sugar; vanilla beans; fresh turmeric; ground cinnamon; whole grain bread
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    • Categories: Quick / easy; Sauces for desserts; Breakfast / brunch; Dessert; Snacks; Cooking ahead; Vegan
    • Ingredients: date sugar; raisins; vanilla beans; ground cinnamon; ground ginger; nutmeg; fresh turmeric; pears
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    • Categories: Quick / easy; Breakfast / brunch; Vegan
    • Ingredients: natural unsweetened cocoa powder; ground cinnamon; dried figs; ground flaxseeds; pumpkin seeds; dates; wholegrain rolled oats
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    • Categories: Quick / easy; Breakfast / brunch; Cooking ahead; Vegan
    • Ingredients: cooked whole grains; cooked cannellini beans; ground flaxseeds; fresh turmeric; mixed berries; bananas; raw almond butter; dates; fresh ginger
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    • Categories: Sandwiches & burgers; Breakfast / brunch; Mexican; Vegetarian; Vegan
    • Ingredients: red onions; spinach; garlic and herb spice mix; chili powder; ground cumin; dried oregano; black beans; baked sweet potatoes; cilantro; nutritional yeast flakes; whole grain tortillas; pumpkin seeds; tomatoes; orange bell peppers; jalapeño chiles; limes; parsley; Hass avocados
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    • Categories: Breakfast / brunch; Lunch; Suppers; Vegetarian; Vegan
    • Ingredients: sweet potatoes; cauliflower; red onions; red bell peppers; mushrooms; cooked black beans; garlic and herb spice mix; ground cayenne pepper; vegetable broth; fresh ginger; blackstrap molasses; dates; tomato paste; white miso; rice vinegar
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    • Categories: Dips, spreads & salsas; Quick / easy; Lunch; Snacks; Vegetarian; Vegan
    • Ingredients: cooked spinach; cooked white beans; nutritional yeast flakes; scallions; white miso; garlic and herb spice mix; artichoke hearts
    • Accompaniments: Three-seed crackers
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    • Categories: Dips, spreads & salsas; Quick / easy; Lunch; Snacks; Middle Eastern; Vegetarian; Vegan
    • Ingredients: lemons; tahini; white miso; cooked chickpeas; ground cumin; smoked paprika; parsley
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    • Categories: Cookies, biscuits & crackers; Dips, spreads & salsas; Lunch; Snacks; Cooking ahead
    • Ingredients: raw pumpkin seeds; raw sunflower seeds; sesame seeds; fresh turmeric; ground flaxseeds; parsley; nutritional yeast flakes; white miso; onion powder
    • Accompaniments: Artichoke-spinach dip
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    • Categories: Dips, spreads & salsas; Quick / easy; Lunch; Snacks; Vegetarian; Vegan
    • Ingredients: raw pumpkin seeds; cooked cannellini beans; tahini; white miso; garlic and herb spice mix; smoked paprika
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    • Categories: Dips, spreads & salsas; Quick / easy; Lunch; Snacks; Vegetarian; Vegan
    • Ingredients: roasted red bell peppers; cooked black-eyed peas; jalapeño chiles; tahini; garlic and herb spice mix; white miso; smoked paprika
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    • Categories: Dips, spreads & salsas; Quick / easy; Lunch; Snacks; Mexican; Vegetarian; Vegan
    • Ingredients: cooked edamame beans; Hass avocados; limes; garlic and herb spice mix; ground cumin; tomatoes; cilantro; red onions
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Notes about this book

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Notes about Recipes in this book

  • Pumpkin seed dip

    • SugarFree_Vegan on July 24, 2018

      The gram measurement for the beans in wrong as 95g is not 1.5 cups! A can of drained beans weighs approx 230g! Anyway, I really liked this particularly as the pumpkin seeds stay a little bit chunky and therefore add some texture to the dip - you could process for much longer for more of a smooth result. The miso is fab - anything with miso and tahini is always a winner for me.

  • Whole roasted cauliflower with lemon tahini sauce

    • SugarFree_Vegan on July 21, 2018

      I love lemon, miso, tahini and cauliflower so it was a no brainer to make this dish. I didn't however bake a whole cauli as I was only cooking for myself today. I just split enough cauliflower into florets and blanched them in boiling water for max of 2 mins. I then brushed the cauli with the sauce and baked it for about 20-30 mins until tender and toasty. Served with some roasted chickpeas and salad this is a wonderful, cheap and easy dish to make for 1 or for many.

  • Yellow rice & black beans with broccoli

    • Carolynmoore on January 02, 2020

      This was really good! Great flavor. Simple and fast with items I had on hand. I used Instant Pot and added broccoli at the end to steam. My husband said he could eat it weekly

  • Sesame purple cabbage & carrot slaw

    • Dcampos on July 09, 2018

      This was really good. It tasted even better the next day.

    • catatat on July 19, 2020

      If you make this, make sure you eat it on the same day. The salad dressing separates and becomes an unpleasant texture.

  • Banana-chocolate smoothie

    • catatat on June 28, 2020

      This recipe uses date syrup, not dates.

  • Mac & cheese

    • musik on August 11, 2021

      Cook carrots in the microwave and blend all ingredients in the blender, still tastes amazing. Double the batch and freeze half and cook fresh pasta and bake for a quick dinner.

  • Healthy hot sauce

    • neab on June 01, 2022

      12 oz fresh hot chili's 1/2 cup chopped onion 1 tbsp minced onion Combine with 1/4 cup water and cook over high heat, stirring fir 3 minutes. Add 1 1/4 cups water and cook medium fir 15 - 20 minutes. Remove from heat and let cool. Add to food processor ND get smooth. Add 1/2 - 1 cup apple cider vinegar to taste. In glass jar can be stored for 6 months.

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  • ISBN 10 1509844333
  • ISBN 13 9781509844333
  • Published Dec 28 2017
  • Format Hardcover
  • Page Count 272
  • Language English
  • Edition Main Market Ed.
  • Countries United Kingdom
  • Publisher PAN MACMILLAN U.K

Publishers Text

From the author of the international bestseller How Not To Die comes The How Not To Die Cookbook – a lavish, beautifully illustrated cookbook full of delicious recipes based on the groundbreaking nutritional science of the original book.

Dr Michael Greger, founder of the wildly popular website NutritionFacts, takes his comprehensive, lifesaving science into the kitchen. Why suffer from disease and ill health when the right food is proven to keep you healthy, and without the side effects of drugs? We can avoid heart disease, cancer and our other biggest killers if we use food as medicine, and the How Not To Die Cookbook offers a sustainable and delicious guide to preparing and eating the foods that will prevent and reverse fatal diseases.

Featuring over 100 easy-to-follow, beautifully photographed plant-based recipes, with plenty of recipes suitable for vegetarians and vegans, the How Not To Die Cookbook merges cutting-edge science with everyday ingredients from the supermarket to help you and your family eat your way to better health and a longer life.



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