The China Study Quick & Easy Cookbook
Cook Once, Eat All Week with Whole Food, Plant-Based Recipes
Other Editions of This Title:
Paperback, Spanish (6/30/2017)
When it comes to meal planning, do you find yourself deciding between healthy foods and quick options? Do you stare at the contents of your fridge, wondering what you can easily throw together?
Even on a busy schedule, your meals can be simple, healthy, and delicious!
You shouldn't have to sacrifice health or taste for efficiency in the kitchen. Nobody knows this better than Chef Del Sroufe, author of the New York Times bestseller Forks Over Knives—The Cookbook and Better Than Vegan. In The China Study Quick & Easy Cookbook, Sroufe provides menu plans, pantry lists, and more than 100 delicious plant-based recipes that are quick, easy, and multipurpose.
Edited by LeAnne Campbell, author of The China Study Cookbook, this book guides you to spend a couple of hours one day a week preparing meals ahead of time. Every dish follows the nutrition standards set forth by The China Study, ensuring optimal healthful and quality eating with whole food recipes such as:
• Fruit and Vegetable Curry
• Mushrooms Barbacoa
• Cauliflower Parmesan
• Sweet Potato Pie Muffins
• Banana-Coconut Macaroons
With a foreword by The China Study coauthor Thomas Campbell, The China Study Quick & Easy Cookbook is the next step in transforming your kitchen, your time, and your life.
Praise For The China Study Quick & Easy Cookbook: Cook Once, Eat All Week with Whole Food, Plant-Based Recipes…
Pamela A. popper, Ph.D., N.D., featured in Forks Over Knives and president and founder of The Wellness Forum
"Another delicious winner from the talented Chef Del Sroufe. This delightful, step-by-step recipe collection makes it easy, tasty and totally doable for anyone to adopt a plant-based diet. . . . Fun, filling, fabulous and festiveThe China Study Quick & Easy Cookbook will make a welcome addition in everyone's kitchen!"
Laura Theodore, "The Jazzy Vegetarian"
BenBella Books, 9781940363813, 256pp.
Publication Date: May 19, 2015
About the Author
In 2006, Sroufe joined Wellness Forum Foods as co-owner and chef, where he continued the tradition of delivering great tasting, plant-based meals to clients in Columbus as well as throughout the continental U.S. Sroufe also joined The Wellness Forum as a member where, after a lifetime of yo-yo dieting, he has lost over 200 pounds on a low fat, plant-based diet. He continues to teach cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum. Sroufe is the author of Forks Over KnivesThe Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives.
LeAnne Campbell, PhD, lives in Durham, North Carolina. She has been preparing meals based on a whole-food, plant-based diet for almost 20 years. Campbell has raised two sonsSteven and Nelson, now 18 and 17on this diet. As a working mother, she has found ways to prepare quick and easy meals without using animal products or adding fat.