Is Your Kitchen a PlantPure Kitchen?
The grassroots plant-based nutrition movement inspired by the film
PlantPure Nation has helped foster a growing community of whole food, plant-based eaters. Key to its success has been the PlantPure Director of Culinary Education Kim Campbell's inspiring and delicious recipes. In 2015, her cookbook,
The PlantPure Nation Cookbook, helped change the way people view the food they put in their bodies. Now, Campbell is back with even more inventive recipes bursting with flavor in
The PlantPure Kitchen.
Campbell builds on favorites from her last cookbook, turning recipes like the Creamy African Stew into tasty African Wraps, and shares tons of new recipes that will turn any plant-based eater into a chef with ease. With compassion for the challenges of following a plant-pure diet, Campbell lends advice about the best natural sweeteners, the most useful kitchen tools for plant-based cooking, vegan-friendly substitutions for making recipes gluten-free, and a whole lot more.
Whether you are new to the lifestyle or looking to expand your own recipe repertoire,
The PlantPure Kitchen makes committing to your health through eating plant-based exciting, accessible, and easy!
From dips and spreads, like Crockpot Apple Butter, to classic dinners, like Welsh Rarebit,
The PlantPure Kitchen's recipes will inspire you to lead a more plant-pure life.
Recipes include:
Strawberry Rhubarb Streusel Muffins
Asian Noodle Salad
Southwestern Chili Mac
Potato-Crusted Mushroom Quiche
Welsh Rarebit
Slow Cooker Jackfruit Tacos
Hot Fudge Sundae Cake
Featuring a foreword by T. Colin Campbell, coauthor of the groundbreaking national bestseller
The China Study, this book will become a kitchen staple for PlantPure veterans and newcomers alike.
Campbell, Kim: -
Kim Campbell is the author of the PlantPure Nation and the PlantPure Kitchen cookbooks. She developed more than 250 delicious whole food plant-based recipes using no processed oils. Kim is also the Director of Culinary Education and Development at PlantPure, where she helps to develop new food products and deliver educational programming.
Kim graduated from Cornell University with a BS in Human Service Studies and a concentration in Nutrition and Child Development. She taught in elementary and middle school classrooms for over 10 years. Her passion has always been nutrition education for children, families, and adults. Kim has been a plant-based cook for more than 35 years cooking for her family and friends. Her love of culinary goes back to her early childhood growing up in a large traditional family. Kim is gifted at creating traditional American cuisine using 100% accessible plant-based ingredients. She builds flavors and textures that are familiar to most people, helping to make the transition to plant-based diet easier for people.
Campbell, T. Colin: - For more than 40 years, T. Colin Campbell, PhD, has been at the forefront of nutrition research. His legacy, the China Study, is the most comprehensive study of health and nutrition ever conducted. Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has received more than 70 grant years of peer-reviewed research funding and authored more than 300 research papers. The China Study was the culmination of a 20-year partnership of Cornell University, Oxford University and the Chinese Academy of Preventive Medicine.
