Recipes and Expertise from Your Favorite Vegan Authors
By: BenBella Vegan
Publisher: BenBella Books
Publication Date: 10/27/2015
My Rating: 5 Stars
Living plant-based doesn't mean you have to resign yourself to eating salads for every meal (although we wouldn't say no to a bowl of leafy greens).
BenBella's Best of Plant-Based Eating, which has been downloaded over 125,000 times, includes creative and delicious recipes for a well-balanced, varied, and satisfying vegan lifestyle. Inside this second edition, you'll find nearly 50 recipes, including 14 brand-new dishes, from our top-selling cookbooks including:
Thai Tacos, Savory Chickpea Omelets, Buddha Lentil Burger, Raspberry and Coconut Glazed Doughnuts, and more! Along with recipes, you'll also find selections exploring the global implications of a plant-based lifestyle, to feed your mind as well as your body.
BenBella's Best of Plant-Based Eating includes recipes and selections from:
Tracy Russell’s The Best Green Smoothies on the Planet
Del Sroufe’s Better Than Vegan
Christy Morgan’s Blissful Bites
LeAnne Campbell’s The China Study Cookbook
Del Sroufe's The China Study Quick & Easy Cookbook
Jeff and Joan Stanford's Dining at The Ravens
Lindsay Nixon’s Happy Herbivore Series
The Happy Herbivore Cookbook
Everyday Happy Herbivore
Happy Herbivore Abroad
Happy Herbivore Guide to Plant-Based Eating
Happy Herbivore Holidays & Gatherings
Happy Herbivore Light & Lean
Eric Brent and Glen Merzers' The HappyCow Cookbook
Christina Ross' Love Fed
Laura Theodore’s Jazzy Vegetarian Classics
Dreena Burton's Plant-Powered Families
Kim Campbell’s The PlantPure Nation Cookbook
Heather Crosby’s YumUniverse
Pam Popper and Glen Merzer’s Food Over Medicine
J. Morris Hicks’s Healthy Eating, Healthy World
T. Colin Campbell and Howard Jacobson’s Whole and The Low-Carb Fraud
A special thank you to BenBella Books and NetGalley for an ARC in exchange for an honest review.
Whether you’re a veteran vegan, or simply experimenting with more vegetables in your diet, a perfect choice to provide you with valuable resources for eating and living with plant-based dietary choice.
The second edition of BENBELLA'S BEST OF PLANT-BASED EATING: Recipes and Expertise from Your Favorite Vegan Authors, serves up a fresh batch of plant-based inspirations, with delicious top recipes and highlights of some top cookbooks, as well as critical information to help educate and stay abreast of the benefits of going vegan, and a plant based diet for healthy living.
Along with recipes, and epicurean delights--you'll also find selections exploring the global implications of a plant-based lifestyle, to feed your mind as well as your body.
BenBella is broken down in Two Parts
Part One: Plant Based Recipes and Cookbook Introductions.
Part Two: Plant-Based Living:
Excerpts from: enjoyed this part
•*The Plant-Based Journey
•Food Over Medicine
•The Low-Carb Fraud
A great sampling of new cookbooks,
50 recipes, including 14 brand-new dishes, from top-selling cookbooks and critical information about the food industry.
•Tracy Russell’s The Best Green Smoothies on the Planet
•Del Sroufe’s Better Than Vegan
•Christy Morgan’s Blissful Bites
•LeAnne Campbell’s The China Study Cookbook
•Del Sroufe's The China Study Quick & Easy Cookbook
•**Jeff and Joan Stanford's Dining at The Ravens
•Lindsay Nixon’s Happy Herbivore Series
•The Happy Herbivore Cookbook
•*Everyday Happy Herbivore
•Happy Herbivore Abroad
•*Happy Herbivore Guide to Plant-Based Eating
•Happy Herbivore Holidays & Gatherings
•Happy Herbivore Light & Lean
•Eric Brent and Glen Merzers' The HappyCow Cookbook
•Christina Ross' Love Fed
•Laura Theodore’s Jazzy Vegetarian Classics
•Dreena Burton's Plant-Powered Families
•Kim Campbell’s The PlantPure Nation Cookbook
•Heather Crosby’s YumUniverse
•*Pam Popper and Glen Merzer’s Food Over Medicine
•*J. Morris Hicks’s Healthy Eating, Healthy World
•*T. Colin Campbell and Howard Jacobson’s Whole and The Low-Carb Fraud
Stanford Inn & Ravens’ Restaurant. If you have ever had the pleasure of visiting, you will understand the memorable experience. They were one of the first North American inns to adopt sustainable practices beginning the green revolution.
Inspired by the Stanford’s Certified Organic gardens, The Ravens’ Restaurant, featured in Oprah Magazine, is outstanding and nationally acclaimed for vegan cuisine. Mendocino’s Stanford Inn & Ravens’ Restaurant is the only vegan resort in the US. (I hope more inns, resorts, and hotels will follow their lead).
From the Plant-Based Journey Making the Plant-Based Connection by Lani Muelrath.
With the world’s population projected to reach 9 billion by 2050, we’re in for some serious price hikes in food unless the balance in what we eat changes soon. Clearly, the path we’re taking is not going to work in the future. With Alzheimer’s, Cancer, Heart Disease, and the list goes on and on. Wake up America; we all have to join the journey. We all need to do our part. The food industry is another David vs. Goliath- taking over our lives. We have a voice. Let it be heard.
I would encourage you to sign up for the Bites newsletter—which features exclusive recipes, giveaways, discount promotions, and more mini-eBooks—and join the community at BenBellaVegan.com. We have to continue to educate Americans to change their eating habits in order change our overall food industry. Get on Board.
Well-Done. The Best of the Best!
Listing of Books
Buy the Book
As a vegan for a number of years, and a number of food allergies, I love discovering new and creative ways to enhance my menu, versus the same spinach everyday. When I began eliminating all processed foods, trans fats, sugar, additives and preservatives in foods, sulfites, wine and alcoholic beverages, salad dressings, dairy, eggs, milk, meats, and even fish, I began almost immediately seeing a huge dramatic difference. Sulfites are a group of sulfur-based compounds that may occur naturally, or may be added to food as an enhancer and preservative.
Previously, I was experiencing all sorts of heart issues with tachycardia, severe insomnia, headaches, stomach problems, intense allergies, continuous sinus infections, thyroid issues, and life threatening, severe analyphaxis (equipped with an Epi-Pen at all times). All these issues began when I started menopause at age 53. Before this time, my body had hormones to protect me. As we age, the protection is no longer there. We have to pay attention to our food as if medicine.
For years, I kept a food journal of everything I ate-- exercise, heart rate, blood pressure, and my symptoms. Sometimes these symptoms did not occur until up to 1-8 hrs. afterwards – same as medications. Even a topical cream would do the same. After monitoring this closely for years, I was able to determine my problems were related to the foods. I thought I was on a pretty healthy diet with no fast foods. However, it is the hidden things: additives and preservatives, causing most of the issues - chemicals in foods.
For the past five years, I have been on an all plant-based organic vegan diet of fresh vegetables, fruits, and whole grains. At age 63, I take no medications of any kind. Spinach, Kale, Chickpeas and Quinoa have become my new best friends. My issues went away with the plant-based diet. In addition, am fit, and maintain my size 4. In a family with a history of cancer, and Alzheimer’s, I continue to be conscious of my diet, and the need for a healthy diet-critical for ultimate health.
I have to be extremely careful, when dining out, which I seldom do-- as you do not know what hidden additives or preservatives are included in the foods and preparation. With one single additive, it will send my body and heart into havoc and will take up to a week to subside. In addition, the same thing happens with environmental, medications, and other toxins.
For this reason, I do my own cooking with fresh vegetables, and love finding new ways to prepare my foods. I love cooking even for myself, as single with grown children and hitting the local green markets downtown where I reside. With my food allergies, I have learned to substitute items and recipes, where needed.
For this reason, cookbooks such as BenBella's an excellent way to get a wide selection of recipes to fit your respective lifestyle and a fabulous resource - in one place.
A huge advocate for the plant based diet, I enjoy finding books which educate those who are still stuck in the old way of thinking (some continue to complain) with ongoing health issues, and yet they have still not taken the plunge (my own family members included). Our children and grandchildren cannot continue eating this crap. Your body matters, and only you can control what you put into it and how it performs. Like a car, you have to maintain it.
I also work with the hospitality industry --boutique hotels, inns, and B&Bs, with their marketing and websites. Foods are top on the list. The properties I work with cater to a wide variety of diets, from the plant-based and vegan diets, while staying abreast of the industry, with alternative menus for guest travelers. When traveling guests do not have to give up, or compromise: their preferences, food choices, and lifestyle. It is comforting to know prior to guest arrival, they inquire about dietary preference or restrictions and plan accordingly for Vegan, Vegetarian, Gluten, Lactose, or Paleo.
Join the Plant-Based Journey!