“In many ways, the world has changed dramatically since The China Study was released in 2005. Ten years ago, more doctors thought the idea that diet might solve serious health problems was fantasy. Now I hear more and more doctors actually recommending a plant-based diet to their patients…”
“In over five decades of biomedical research, I have learned, in so many ways, that a whole food, plant-based diet promotes optimal health and the prevention even reversal, in many cases, of heart disease, diabetes, obesity, cancer, autoimmune diseases, and brain disorders.”
“I’ve received overwhelming feedback from people who’ve seen incredible health results… But I’m still often asked… ‘What do I eat?’ In this follow-up, [my daughter] LeAnne has gathered some of the most popular and influential plant-based chefs to share their best dishes, all following the nutrition principles laid out in The China Study.”
– Excerpted from the Foreword (pages 9-10)
T. Colin Campbell, Ph.D. speaks about The China Study in the video below.
When I interviewed Russell Simmons last month, I asked him what the last book he read was. His answer was The China Study, which took a comprehensive look at the relationship between diet and disease based on 20 years of research conducted in 100 Chinese villages.
That illuminating opus by Dr. T. Colin Campbell basically extolled the virtues of vegetarianism while warning of the risks associated with eating meat and chemical-laced, industrial products manufactured by agribusiness. Well, now his daughter LeAnne has published The China Study: All-Star Collection, a companion cookbook for folks interested in adopting a vegan regimen.
Its 150+ recipes come courtesy of a number of celebrated, natural food chefs, including Ani Phyo, Christina Ross, Christy Morgan and Tracy Russell, to name a few. Each of the entries is accompanied by a mouth-watering color photo refuting the notion that a strict vegetarian diet has to be boring.
The offerings range from breads and breakfast food to appetizers and entrees to soups and salads to sandwiches and sumptuous desserts. Among the exotic dishes which piqued my interest were Aloo Gobi, an Indian concoction containing potatoes and cauliflower, and Daikon Kimchi, a Korean side order.
Converted ex-carnivores might enjoy such faux substitutes for flesh favorites as chickpea burgers, spaghetti and wheatballs, mock tuna and b-b-q Portobello sandwiches. And gourmets with a sweet tooth are apt to be enticed by the pumpkin chia pudding, coconut pillows and sweet potato and black bean brownies with dark chocolate.
A tasty collection of healthy, easy-to-make recipes designed for anyone interested in making the shift to plant-based meals.
To order a copy of The China Study: All-Star Collection, visit: 1932100660
The China Study: All-Star Collection
Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs
By LeAnne Campbell, Ph.D.
Foreword by T. Colin Campbell, Ph.D.
316 pages, Illustrated