Author(s): Del Sroufe
You’ve read The China Study and committed to a plant-based diet, convinced it’s the best choice for your own health and well-being, not to mention the planet’s. But now you need to successfully navigate the transition. And convince your family to do the same . . . or at least eat a few more veggies.
The China Study Family Cookbook: 100 Recipes and Resources to Bring Your Family to the Plant-Based Table is the family-friendly cookbook and guide you’ve been waiting for.
China Study Quick & Easy and Forks Over Knives: The Cookbook author Chef Del Stroufe’s 100 easy, flavorful recipes--with family classics reinvented for today's health conscious cooks--include:
Mac & Cheese
Cream of Tomato Soup
White Bean and Squash Chili
Wheatberry Sloppy Joes
Creamed Corn Casserole
Biscuits and Gravy
Peanut Butter Cookies
In addition to these better-for-you, even-tastier-than-the-original recipes, The China Study Family Cookbook offers:
Stories from plant-based advocates (including China Study couthor T. Colin Campbell) whose whole families have adopted a plant-based lifestyle--and how they got their spouses and children on board
Strategies from "blended” families (where some members eat plant-based and some don’t) for negotiating the family menu
Tips for getting your kids involved in the kitchen and fostering their love of plant-based cooking
Resources to make plant-based eating easier and even more rewarding for your family, no matter what your lifestyle
Edited by The China Study Cookbook author LeAnne Campbell, and with a foreword from China Study co-author and The Campbell Plan author Thomas M. Campbell II, MD, The China Study Family Cookbook is the ultimate guide to helping your family transition to the joys and benefits of plant-based eating.
Del Sroufe's passion for cooking began at eight years old and never faded. In 1989 he went to work for one of Columbus' premier vegetarian restaurants, the King Avenue Coffeehouse, where he honed his craft as a baker and chef. Sroufe opened Del's Bread, a vegan bakery, before beginning vegan meal delivery service in 2001, serving eclectic plant-based cuisine to Columbus residents. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years. In 2006, Sroufe joined Wellness Forum Foods as co-owner and chef, where he continued the tradition of delivering great tasting, plant-based meals to clients in Columbus as well as throughout the continental U.S. Sroufe also joined The Wellness Forum as a member where, after a lifetime of yo-yo dieting, he has lost over 200 pounds on a low fat, plant-based diet. He continues to teach cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum. Sroufe is the author of The China Study: Quick & Easy Cookbook, as well as Forks Over Knives--The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives.