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Kim Campbell - The plantpure nation cookbook : the official companion cookbook to the breakthrough film ... with over 150 plant-based recipes

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Kim Campbell The plantpure nation cookbook : the official companion cookbook to the breakthrough film ... with over 150 plant-based recipes
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A revolution has begun...
From a creative team that includes the producer and writer of Forks Over Knives, the documentary film PlantPure Nation captures the inspiring story of plant-based nutritions impact on a small town in the rural South and the effort to bring about historic political change. As the films official companion cookbook, The PlantPure Nation Cookbook brings this powerful, science-based approach to nutrition from the big screen to your kitchen with some of the same mouthwatering recipes that kick-started the revolution, promoting the health benefits of a whole food, plant-based diet.
Author Kim Campbell is the wife of PlantPure Nation Executive Producer and Director Nelson Campbell and daughter-in-law of Dr. T. Colin Campbell, coauthor of The China Study and father of the modern plant-based nutrition movement. She is also a culinary contributor, recipe developer, and cooking instructor at Campbell Wellness, a health and wellness business. In PlantPure Nation Cookbook, she shares more than 150 extensively tested, 100% plant-based recipes that she has created and cultivated over 25 years of vegan cooking, such as:
Buffalo Beans and Greens
No-Bake Chocolate Pumpkin Pie
Spinach Lasagna
Green Pepper Tofu Scramble
Reuben Casserole
With a foreword by Dr. Campbell, The PlantPure Nation Cookbook is also filled with tips, tricks, and grocery lists for people interested in a whole food, plant-based diet. And with intimate background and behind-the-scenes details from PlantPure Nation film, this companion cookbook is a must-have for stimulating healthful eating in your home.
Join the revolution to jumpstart your health!

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THE
P LANT P URE
N ATION
COOKBOOK

THE P LANT P URE N ATION COOKBOOK The Official Companion Cookbook to the - photo 1

THE
P LANT P URE
N ATION
COOKBOOK
The Official Companion Cookbook
to the Breakthrough Film
with over 150 Plant-Based Recipes
Kim Campbell
Foreword by T. Colin Campbell, PhD

Photographs by Brian Olson

Copyright 2015 by Kim Campbell Foreword 2015 by T Colin Campbell All rights - photo 2

Copyright 2015 by Kim Campbell
Foreword 2015 by T. Colin Campbell

All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles or reviews.

The plantpure nation cookbook the official companion cookbook to the breakthrough film with over 150 plant-based recipes - image 3

BenBella Books, Inc.
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Suite #530
Dallas, TX 75231
www.benbellabooks.com
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First E-book Edition: March 2015

Library of Congress Cataloging-in-Publication Data

Campbell, Kim (Nutritionist)

The PlantPure Nation cookbook : the official companion cookbook to the breakthrough film with over 150 plant-based recipes / Kim Campbell ; foreword by T. Colin Campbell.

pages cm

Includes index.

ISBN 978-1-940363-68-4 (paperback)

ISBN 978-1-940363-69-1 (electronic)

1. Vegetarian cooking. I. Title.

TX837.C3268 2015

641.5'636dc23

2014026410

Editing by Leah Wilson and Vy Tran
Copyediting by Karen Levy
Proofreading by Kristin Vorce and Laura Cherkas
Indexing by WordCo Indexing Services
Food photography and cover photos by Brian Olson
Front cover design by Bradford Foltz
Full cover design by Sarah Dombrowsky
Text design and composition by Ralph Fowler / rlfdesign
Printed by Versa Press

Distributed by Perseus Distribution
www.perseusdistribution.com

To place orders through Perseus Distribution:
Tel: (800) 343-4499
Fax: (800) 351-5073
E-mail:

Significant discounts for bulk sales are available.
Please contact Glenn Yeffeth at or (214) 750-3628.

To Nelson and our children,
Whitney, Colin, and Laura

C ONTENTS

T. Colin Campbell, PhD

Dips and Spreads

Cilantro-Wasabi Aioli

Entres

Chocolate Chip Cookies

I n the following pages, Kim Campbell, my wonderful daughter-in-law of twenty-seven years, has shared the kind of recipes that I believe are essential to anyone interested in leading a plant-based lifestyle. Ive sat at Kims table for many an evening, eating the very dishes that are in this book. Kim has cooked this way for more than twenty-five years, and she has perfected the art of plant-based culinary cuisine as well as anyone I know.

These recipes have several characteristics. First, they are tasty. Second, they are affordable. Third, a substantial number of them have been used in wellness programs organized by my son Nelson and Kim, and have been proven to be efficacious. Fourth, they are quick and easy to prepare.

After being in the fields of nutrition, biochemistry, and toxicology for so long, after publishing our results in the very best scientific journals, and after being a member of several expert panels to develop national and international food and health information, I have seen much of what is troubling about our health system and what might be done to make it right. I am convinced that the solution begins with food that is tasty, affordable, efficacious, and easy to prepare.

Not only will dining on these recipes create, maintain, and restore personal health, but doing so also benefits our society in so many ways. Controlling health care costs, minimizing environmental degradation, and restoring a sense of stewardship and peace for all sentient beings on our planet come to mind. And on that point, I also encourage you to go, if you have not already, to see the film produced by Kims husband, Nelson, and his team, including a producer and writer who were key to the production of the highly successful film Forks Over Knives (which I also encourage you to watch).

Take this book, put it in a place in your kitchen that catches your eye often, and try these recipes. I am confident that you will love Kims cooking.

T. Colin Campbell, PhD
Professor Emeritus of Nutritional Biochemistry, Cornell University, Coauthor of the best-selling book The China Study

I was sixteen years old, in a high school near Cornell and dreaming of studying nutrition, when I met my husband, Nelson Campbell, and his family.

I grew up in a small rural town. My parents were raised on dairy farms and I too lived on a family dairy farm in the beautiful Finger Lakes region of upstate New York, until my father took a job with Cornell Cooperative Extension as a dairy consultant and educator.

At that time, Nelsons father, Dr. T. Colin Campbell, was also at Cornell and in the middle of the research in China that would become the best-selling book The China Study . Though Colin often traveled back and forth as he gathered data and compiled results, the first time Nelson brought me home for dinner, he happened to be there.

Colin loves to talk about his research, and I love asking questions. During one of my first visits to their home, Colin spent hours showing me slides of family pictures and his travels around the world doing research. He shared what researchers were learning about the incredible differences in health between those who ate a plant-based diet and those who ate a meat- and dairy-heavy Western diet, discussing his earlier work in the Philippines and at Virginia Tech on the negative effects of animal proteins. This may not have been what Nelson had in mind when hed invited mebut I was fascinated.

In my teen years, I loved to cook for my parents and siblings. Id grown up eating a traditional diet of meat and dairy, supplemented by fresh vegetables grown in my fathers large gardens, but especially after meeting Nelsons family, I began experimenting with vegetarian and vegan recipes.

I went on to study nutrition at Cornell, but in my classes I met the harsh reality of nutritional instruction during that time. It was the 1980s, and plant-based nutrition was far from mainstream. Despite the incredible findings in China, Colins colleagues, even those in his own department, were shunning, sometimes even mocking him. I became disillusioned by the ignorance, ego, and cowardice in this field. Though I still earned a minor in nutrition education, I decided on a different career path: childhood education.

As a public school teacher, I brought my passion for helping young people make the right food choices into the classroom. I incorporated food and nutrition into my curriculum any way I could, teaching my students to take responsibility for their diet and health. At home, Nelson and I did the same for our three children, and our family has been cooking and eating primarily plant-based cuisine for more than twenty-five years. But we both felt it was important to spread this knowledge further.

Over the past four years, Nelson has pursued a dream of building a socially conscious company committed to bringing his fathers message into the mainstream. This company has developed a foods-based wellness program that brings the benefits of plant-based eating to a larger, more diverse audience. Ive been fortunate to play my own part in this effort, providing culinary education and consultation for our clients, and helping in the development and testing of the meals used in the program. Its a role that allows me to apply all the knowledge Ive gained over the past twenty-five years, and seeing the differences the program has made in our clients lives has been nothing short of exhilarating.

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