About the Author
Meet Pat Crocker, a culinary herbalist with a serious commitment to sustainable and humane food. She is a contributing editor of the Herb Companion magazine. Her articles have appeared in the Toronto Sun, Vegetarian Times, Natural Home, Open, and Canadian Health & Lifestyle. She is the bestselling and international award-winning author of The Vegan Cook's Bible, The Juicing Bible, The Healing Herbs Cookbook, and The Yogurt Bible. She lives in Neustadt, Ontarion, with her husband, Gary.
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Excerpt The ancients did it, Einstein recommended it, and David Suzuki supports it. The trend of eating less meat is centuries old, but for many North Americans it is a new trend and way of life. Every year more and more people move toward a healthier, plant-based diet. There is no doubt that the earth and its inhabitants fare better when meat is not a priority at dinner (or at lunch or breakfast, for that matter). And yet for some body types, it is not medically advisable to eliminate meat completely; responsible consumption of small amounts of organic beef, lamb, chicken, and fish may be beneficial for them. What we see evolving is a flexible way of thinking about food, cooking it, and serving it to family and friends.