G. White. Still as Current as the Nightly News, Despite All the
Ellen G. White know about Hoof and Mouth Disease, prions, and Mad Cow
Ellen G. White. The poor lady has gotten bashed and slandered for over
a century now, yet she still stays as current as last night's news. Ellen
White wrote back in 1905:
Flesh was never the best food; but its use is now doubly objectionable, since
disease in animals is so rapidly increasing.
(Ministry of Healing 313)
Ellen G. White a "false prophet"? Hardly.
As disease in animals increases, the use of milk and eggs will become more
and more unsafe. (Ministry of Healing 320, 321)
There will soon be no safety in the possession of flocks or herds.
on Diet and Foods 414)
Maybe Ellen White wasn't so off-the-wall after all. Oh, by the way, maybe you
should consider getting this easy-to-follow and inexpensive cookbook. You
can more easily avoid all those horrid diseases Mrs. White predicted by
getting this great little vegetarian cookbook for
Most such cookbooks use ingredients you've
never heard of before from stores you've never been to before. This one is
different. If you can't find the ingredients in your local grocery store, they
just aren't in this cookbook. Your grocery bill for these delicious, mouth-watering
vegetarian recipes will be a lot lower than if you had to buy specialty ingredients at a
Find help with breakfasts, main
dishes, salads, dressings, sauces, spreads, vegetables, desserts,
soups, and breads. 107 vegetarian recipes fill its 120 pages. There's a section on meal
There's even one on
reasons to consider vegetarianism, as if last night's news wasn't enough.
The binding allows it to lay flat while you work. The cover is
laminated so you can easily wipe it clean, which is mighty handy in the
Great as gifts for friends or family.
Over 17,000 of this handy
culinary masterpiece have sold to date. Buy
Quantity discounts: 10%, 15%, or 20% when you order 5-9, 10-29,
or 30 or more.
About the author: Julianne Pickle used to be the head of
the diet kitchen at Uchee Pines's health conditioning center. It was her
task to provide tasty vegetarian meals for the guests who came with a variety of
ailments. For those ailments the physicians
prescribed a variety of special diets. To prepare the food in such a way that the
guests, unaccustomed to such fare, would be pleased with the food required
a special degree of skill. Julianne performed admirably.
It is from this rich background of experience that this book was
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