Brendan Brazier - Thrive Foods: 200 Plant-Based Recipes for Peak Health

Brendans knowledge is second to none.

Simon Whitfield, Olympic gold medalist (triathlon, Sydney 2000)

Thrive is an eye-opening and a life-changing book. It should replace bibles in hotels.

Dave Zabriskie, professional cyclist, Tour de France stage winner, and record holder of the fastest time trial in Tour de France history

Thrive has revolutionized the way I go about fueling my body and helped push me to a higher level of performance and workout recovery. Theres no other resource like it out there.

Mac Danzig, Ultimate Fighter 6 champion

Thrive is a life-changing book!

Jon Hinds, former LA Clippers strength-training coach and advisor to MLB and NFL teams

Thrive is an authoritative guide to outstanding performance, not just in top-level athletics but in day-to-day life.

Neal D. Barnard, M.D., president, Physicians Committee for Responsible Medicine

Brendan Braziers Thrive will increase the micronutrient density of your eating style and enable you to live longer, live healthier, and thrive.

Joel Fuhrman, M.D., bestselling author of Eat to Live and Eat for Health

Thrive is a must read.

T. Colin Campbell, Ph.D., author of the bestselling The China Study

Quite possibly the most life-changing book youll ever read. For maximizing fitness and vitality, Thrive has no equal.

Erik Marcus, publisher of Vegan.com

Quite simply, Thrive is the most comprehensive nutrition and lifestyle program weve ever seen.

The G Living Network

A former professional Ironman triathlete, and a two-time Canadian 50 km Ultra Marathon champion, BRENDAN BRAZIER is the author of Thrive and Thrive Fitness, as well as the creator of an award-winning line of whole food nutritional products called Vega.

Recognized as one of the worlds foremost authorities on plant-based nutrition, Brendan is a guest lecturer at Cornell University and presents an eCornell module entitled The Plant-Based Diet and Elite Athleticism.

Brendan was chosen as one of the 25 Most Fascinating Vegetarians by VegNews Magazine and named one of the Top 40 Under 40 most influential people in the health industry by Natural Food Merchandiser. He has been nominated three times for the prestigious Manning Innovation Award for the creation of the Vega formula.

brendanbrazier.com

Also by Brendan Brazier

Thrive Fitness

Thrive

200 PLANT-BASED
RECIPES FOR PEAK HEALTH

BRENDAN BRAZIER

A Member of the Perseus Books Group

Copyright 2011 by Brendan Brazier
Photos by Julie Morris and Brendan Brazier

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. Printed in the United States of America. For information, address Da Capo Press, 11 Cambridge Center, Cambridge, MA 02142.

Graphics created by Tommy Heiden

Cataloging-in-Publication data for this book is available from the Library of Congress.

First Da Capo Press edition 2011
Thrive Foods: 200 Plant-Based Recipes for Peak Health was originally published in 2011 by the Penguin Group (Canada) as Whole Foods to Thrive: Nutrient-Dense, Plant-Based Recipes for Peak Health. This edition is published by arrangement with the Penguin Group (Canada).
PB ISBN: 978-0-7382-1511-2
E-book ISBN: 978-0-7382-1512-9
Library of Congress Control Number: 2011928480

Published by Da Capo Press
A Member of the Perseus Books Group
www.dacapopress.com

Note: The information in this book is true and complete to the best of our knowledge. This book is intended only as an informative guide for those wishing to know more about health issues. In no way is this book intended to replace, countermand, or conflict with the advice given to you by your own physician. The ultimate decision concerning care should be made between you and your doctor. We strongly recommend you follow his or her advice. Information in this book is general and is offered with no guarantees on the part of the authors or Da Capo Press. The authors and publisher disclaim all liability in connection with the use of this book. The names and identifying details of people associated with events described in this book have been changed. Any similarity to actual persons is coincidental.

Da Capo Press books are available at special discounts for bulk purchases in the U.S. by corporations, institutions, and other organizations. For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA, 19103, or call (800) 810-4145, ext. 5000, or e-mail .

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Coming from an athletic background, I developed my interest in food simply as a means for enhancing performance. I wanted the best fuel and biological building blocks available. But after several years of being meticulous about what I ate, it dawned on me that I actually knew very little about food itself. While I understood nutritionthe components that make up foodI knew very little about food as a whole: where it came from, who grew it, how much time needed to pass for it to go from seed to ready-to-eat food, etc. And how did my food choices affect all those involved along the way? Then there were the environmental considerations. What was the environmental draw of the laborious process of converting natural resources into edible sustenance?