Ann Esselstyn and Jane Esselstyn, RN
Ann and Jane Esselstyn are a mother-daughter team with decades of experience developing delicious, healthful dishes both for their family and for Dr. Esselstyn’s many grateful patients. Ann Crile Esselstyn developed the recipes for The New York Times best-selling book Prevent and Reverse Heart Disease and is co-author of The Prevent & Reverse Heart Disease Cookbook. A mother of four, Ann is currently focused on counseling heart patients to prepare and enjoy plant-based, oil-free foods. Jane Esselstyn, RN is a wellness instructor and a plant-strong presenter and cook, as well as a married mother of three, who has been eating this way for more than 25 years. Jane developed recipes for My Beef with Meat and is co-author with Ann of The Prevent & Reverse Heart Disease Cookbook. Follow them on Instagram.
Photo by Donna Ruhlman.
Comments (14)
Is it possible to write the recipe using cups instead of ‘packages’? What is available here may be totally different to what you can buy in your neighbourhood.
Great summer fixings
Can you substitute something for the fresh tomato when they are not in season?
Easy and delicious!
I just made this for the first time – I could not believe how delicious it is! I used parsley instead of cilantro as am not a fan of the latter. Thank you.
Excellent salad and easy to put together. I didn’t have water chestnuts (or the suggested jicama) but found that celery and apples are good substitutes and provided the important crunch to the salad. Rave reviews and the apples really stood out as a great addition.
So good! I’ve made for events and just for at home.
Try this one
This was the first recipe I tried after starting WFPB. It is simple and delicious. I make it regularly and someone will usually ask for the recipe when I take it to an event.
Excellent recipes, thx
Can you get jicama? It has a similar consistency to water chestnuts but it has a bit more sweetness to it. It’s juicy and crunchy like water chestnuts. Kohlrabi is more closely associated with the broccoli/cauliflower family.
In my country water chestnuts isn’t available. How can I replace it? A kohlrabi will be ok? Or better lose?
Delicious! BTW – Jicama makes a good substitute for the water chestnuts.
This is delicious! It is great for potlucks and company. I can actually eat the whole thing myself (over the course of about three days, of course)!