200 Plant-Based Recipes for Peak Health
By Brendan Brazier
(Da Capo Lifelong Books, Paperback, 9780738215112, 376pp.)
Publication Date: May 2011
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The cookbook companion to Thrive and Thrive Fitness--with 200 recipes, including dishes from celebrity chefs Tal Ronnen, Jamie Oliver, and others.
Brendan Brazier is a professional triathlete and the creator of VEGA, an award-winning whole food product line. Named one of the 25 Most Fascinating Vegetarians by VegNews, he lives in Los Angeles and Vancouver, British Columbia.
International Book Awards’ 2012 Health Category Winner
“Thrive Foods is not just a cookbook. It is a valuable resource full of information on health, nutrition, natural resources, food, and environmental and health solutions achievable through whole food.”
“Very informative.” EcoCentricBlog.org, 10/3/11“Brendan has cast a wide net of appeal with this book. Interested in nutrition? He’s got it covered. Sustainable agriculture your thing? Check. Love to cook? Recipes galore. Want to geek out on facts? Done. Want to be inspired to make changes to your diet? Keep reading. Are you a meat eater and don’t think the book is for you? Try again; these principals can even be applied one meal a week…Pick it up and give it a try, you will learn something and maybe even change your eating habits (and help the planet!) in the process.”
January Magazine, 9/23/11 “Those embarking on or considering a raw, vegetarian or vegan diet will find a lot here to like."
“This book is for anyone interested in eating a thoughtful and informed plant-based diet.”
Spirituality and Practice
“Just to prove how amazing and tantalizing this plant-based diet could be, Brazier has put together (with some other top chefs) 200 Recipes for Peak Health.”
“Thrive Foods will inspire you to examine your own food choices…and re-shape planetary health in the process.”
Midwest Book Review, November 2011
“From lentils and kale to baked squashes and Italian herb stir-fries, this is a pick for any vegetarian or environmentally-conscious eater.” SavvyVegetarian.com
“This is a great cookbook.” New York Spirit, January 2012“Brendan has cast a wide net of appeal with this book. Interested in nutrition? He’s got it covered. Sustainable agriculture your thing? Check. Love to cook? Recipes galore. Want to geek out on facts? Done. Want to be inspired to make changes to your diet? Keep reading. Are you a meat eater and don’t think the book is for you? Try again…Pick it up and give it a try, you will learn something and maybe even change your eating habits (and help the planet!) in the process.” San Francisco Book Review, 12/21/11“The two hundred recipes avoid common food allergens and animal products, and include a sports drink, smoothies, and dishes for every meal of the day, from a fresh cereal breakfast to a vegan beet ravioli dinner. Snacks and desserts find their place, too, with maca ice creams and cool granitas. Anybody with an interest in maintaining and keeping their body in fit, working condition would benefit from a leafy lunch of Thrive Foods.” Curled Up with a Good Book
“Thrive Foods is an attractive and comprehensive book with clear, extensive nutritional information, plant-based recipes, and a convincing argument for a plant-based diet to stimulate your mind and taste buds.” EveryDiet.org, February 2012
“An ideal companion to the author’s first book, Thrive and will appeal to anyone looking for delicious recipes that are suitable for a gluten-free or plant-based diet.” Portland Book Review, 2/20/12“Brazier introduces his nutritional philosophy and presents an onslaught of mind-blowing ratios and statistics that are designed to serve as powerful motivators in improving not only our personal health, but limiting the strain our choices have on the environment…So much more than a cookbook, Thrive Foods will stay on your kitchen shelf as a handy nutritional reference.” Triathlete, April Issue“[Brazier’s] book will have you thinking critically the next time you roam the grocery store aisles.” MidwestMultisportLife.com, 3/20 “Chock full of great nutritional advice, it’s tied in to training and also to the environment.”