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The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs Paperback – May 6, 2014
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About the Author
For more than 40 years, T. Colin Campbell, PhD, has been at the forefront of nutrition research. His legacy, the China Study, is the most comprehensive study of health and nutrition ever conducted. Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has received more than 70 grant years of peer-reviewed research funding and authored more than 300 research papers. The China Study was the culmination of a 20-year partnership of Cornell University, Oxford University and the Chinese Academy of Preventive Medicine.
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Top Customer Reviews
I made the Creamy Broccoli and Red Pepper Macaroni as part of dinner the other night (recipe by Heather Crosby) - this received rave reviews and is great served warm or cold as a left over the next day. This would be great for a picnic or potluck. You would never know this is oil free!
If you already own cookbooks by some of the authors listed above you may notice some repeats, but don't shy away. There are many new things to try. I've bookmarked the blueberry pie chia parfait, zucchini and summer squash muffins (gluten free), the festive kale salad, and peppermint chocolate chunk ice cream.
I definitely recommend this book.
Update: I've also, made the
Almond cardamom cream chia pudding with fresh strawberries and hemp seeds - good but I like some other chia puddings more. It seemed a little too thick for my liking and will be easy to adjust next time. But the hemp seeds are brilliant!
Savory Mushroom stronganoff - this is a five star meal for sure and will be in regular rotation at my house! The only substitution I made was using corn starch to thicken the sauce and gluten free pasta. This is my favorite recipe so far!
Kale Salad with walnuts and cranberries, with the maple vinaigrette DELICIOUS!!! Simple and so satisfying - great unique salad when you want something a little different from the norm.
Cauliflower steaks with sweet pepper sauce- I added some fennel seeds to the sauce and served it with mashed potatoes, this is a serious meal. It kinda reminds me of stuffed peppers. So good!!
Only one drawback, they do NOT include caloric and other nutritional values for each recipe. Page 285 gives their reason for not including them:
"To be consistent with the message in 'The China Study' and especially its sequel, 'Whole', nutrient compositions are not presented with the recipes. Nutrient contents in different samples of the same food often are highly variable, leading consumers to be concerned with trivial and meaningless differences instead of the far more important health characteristics of food variety and wholesomeness."
I personally prefer to know the nutritional and caloric content of what I eat, but I won't sweat the small things. It's all complete, whole, plant-based foods that satisfy my taste buds and feed my body everything it needs.
Definitely worth the purchase.
It is taking awhile for us to transition over from the typical meat/processed food diet that we were on, but amazingly, we're getting used to our new way of eating & I'm losing cravings for junk food - cravings are down about 90%. I've added one bowl of raw vegetables everyday into my diet & as surprised as I was, I start to crave those vegetables if I don't get to them at the usual time. I now crave vegetables the same way I used to crave anything with sugar in it.
Between reading "How to Prevent & Reverse Heart Disease", "The China Study", and watching "Fat, Sick, & Nearly Dead" 1 & 2, "Forks over Knives" & few other of the documentaries on the relationship between diet & disease, I'm finally getting the message. I'm now in the habit of buying tons of vegetables, some fruits, & beans/whole grain foods. I enjoy washing, chopping, & cooking produce & making hot, home-cooked meals. It has just become a part of my routine now & it feels physically good to be eating well & it feels like I'm taking care of our health. It's a warm fuzzy feeling to sit down to meals prepared from whole foods and cooked without oil & minimal salt - hot, tasty meals on a cold, snowy day. And this from a junk food junkie.
I like hearty recipes that are not too complicated and this pretty much seems to fit the bill. I have all of the Happy Herbivore cookbooks, so I don't need those recipes, but I am so glad they are included; it makes me go back to try recipes I haven't gotten to yet. I just made the aloo gobi & it was so good! There also are recipes from Chef AJ & Dreena Burton that I would like to try.
If you do not have the other cookbooks by these authors, you should consider buying this book. My only complaint is that nutritional breakdowns are not included. That is one thing that I love about the Happy Herbivore cookbooks that is lacking in the China Study cookbooks.