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.
Love this recipe. Great with vegetables.
I am trying this as a sauce for tuna and noodles. My daughter-in- law has high cholesterol and I’m trying new ways to cook which should be good for all of us. I will add celery, White pepper, mushrooms and maybe a little red bell pepper to the blender.
Agreed that it’s hard to believe there aren’t more comments here. This is so easy, seriously yummy, and satisfying! I love eating it with carrot sticks or celery.
Hard to believe no one else has commented, because I find this is a great tasting salad dressing!