After all the numerous nutrition books I’ve pored through over the past 4 years, “The China Study” by T. Colin Campbell still ranks as my all-time favorite. It holds sentimental value for me because it’s the book that drove me to take the steps to transform my life, but it’s also one of the most engrossing non-fiction books I’ve ever read. It’s still the first book I recommend to anyone who is interested in nutrition. However, the one thing it’s always been lacking is a collection of recipes to go with it. In most nutrition books, like Dr. Caldwell Esselstyn’s “Prevent and Reverse Heart Disease” and Dr. Joel Fuhrman’s “Eat To Live” amongst others, there is a whole section at the end of the book with recipes. I really like having those recipes included at the end of the book because the author is kind of telling you “okay, you’ve armed yourself with this nutritional knowledge, now go put it into practice!”
Well, now my favorite nutrition book has it’s long lost recipe companion, and it’s more than just an addendum. “The China Study Cookbook,” written by T. Colin Campbell’s daughter Leanne Campbell, Phd, contains over 120 mouth-watering whole food plant-based recipes, and almost all of them have pictures (which I believe are essential). I’ve tried a few of the recipes so far and they’ve all been awesome, from the Thai Peanut Soup, Tomato Basil Pesto Sandwiches, the Burger Salad, and the Eggplant Bake (which is kinda like eggplant parmesan without the cheese). If you’re in need of some more recipe inspiration, or if you’ve just read The China Study and don’t know where to start with regards to cooking, pick up a copy of this cookbook, seriously.
Luckily, the wonderful folks over at BenBella Books have allowed me to share a recipe from the book with you, so click on the link here or look on my homepage to find the recipe for a delicious (but not too indulgent) dessert, “No-Bake Peanut Butter Bars.”