I have to apologize from the get go here..
I have had this wonderful little cookbook in my possession for about over a month now and I am just now sharing it with you.
This gem of a cookbook is packed with not only great recipes, but some wonderful information about why eating a Plant Based Diet is a great thing.
The China Study Cookbook is the official companion to The China Study, a book by T. Collin Campbell and Thomas M. Campbell II. In The China Study, Dr. T. Colin Campbell details the connection between nutrition and heart disease, diabetes, and cancer. The report also examines the source of nutritional confusion produced by powerful lobbies, government entities, and opportunistic scientists.
Leanne Campbell, the author of The China Study Cookbook and daughter of The China Study co-author Dr. T. Colin Campbell, takes the these findings and puts together beautiful, tasty plant based meals that will even impress the heartiest of carnivores.
For me personally, I’ve just recently started investigating and researching about the whole Plant Based eating style, so this book was a great help. Leanne tells about her own transition to plant based eating in a way that doesn’t feel condemning or judgmental. Just honest and heart felt.She also shares, in a Q and A type writing, how you can raise children on a plant based diet too.
Packed with over 120 whole food, plant based recipes and beautiful pictures, The China Study Cookbook is a must have for any newbie to the plant based diet or even a novice. The recipes are simple and easy to follow, using items you can find easily at your local market
Benbella Books has been kind enough to not only allow me to share with you one of my favorite recipes from the book, but they also want to GIVE AWAY a FREE copy to one of my lucky followers.
First the recipe.. Pumpkin Pancakes.. OH MY HEAVENLY GOODNESS!! These things are AHHHMAZINGLY delicious. There a must try..
Preparation time: 20 minutes
Makes 1 Dozen pancakes
2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
1 tablespoon pumpkin pie spice
2 egg replacers (2 tablespoons ground flaxseed meal with 6 tablespoons water)
2 cups nondairy milk
½ cup pumpkin (canned or pureed)
5 tablespoons maple syrup
½ teaspoon vanilla extract
1 | Preheat a nonstick skillet or griddle over medium-high heat.
2 | Combine flour, baking soda, baking powder, salt, and pumpkin pie spice in a large mixing bowl. Set aside.
3 | In separate medium bowl, mix egg replacers, nondairy milk, pumpkin, maple syrup, and vanilla extract.
4 | Combine the wet and dry ingredients and stir just enough to remove any lumps. The batter should be pourable; if it seems too thick, add more milk.
5 | Use a ¼ cup or ⅓ cup measuring cup to measure and pour small amounts of batter onto the heated surface. Cook until top bubbles, about 2–3 minutes. Turn with a spatula and cook the second side until golden brown. Serve immediately.
Use a good-quality nonstick skillet or griddle. Some pancakes may be cooked without any fat or oil; others may require a light misting of vegetable oil spray to prevent them from sticking.
Pancakes are best when served fresh and hot. If you want to serve a whole batch at once, keep them warm by stacking them on an oven-proof plate in an oven on low heat.
And now for the Giveaway!!
Easy peesey.. just follow the simple instructions below.
Thanks for stopping by… Happy Cooking!!