You must check out this excellent new book: Healing the Vegan Way - Plant-Based Eating for Optimal Health and Wellness By Mark Reinfeld.
With contributions from leading medical professionals like Dr. Michael Klaper, Dr. Michael Greger, and Dr. Joel Kahn, Healing the Vegan Way demonstrates a Clear and Simple path through the latest medical research on different approaches. With practical tips for plant-based living, 200 simple whole-food recipes, health-supportive cleanses, menu plans, and more, Healing the Vegan Way helps you maximize benefits for both body and mind.
Recipes include: Black Bean and Corn Salad, Curried Crispy Chickpeas, Mexican Seitan-Stuffed Peppers, Tempeh Fajitas, Wasabi Garlic Twice Baked Potatoes, Pepita Pecan Granola, Kale Kolada, Watermelon Gazpacho, Creamy Lentil Saag, and Coco-Chia Pudding.
“If you’re interested in how eating plants can heal your body and nourish your spirit, look no further. Mark Reinfeld is a superb guide on the journey. His recipes are fabulous and his wisdom reliable.”—John Robbins, author of Diet For A New America, President of the Food Revolution Network
"Healing the Vegan Way is a rich document that goes clearly beyond a cookbook. It is a thorough scientific resource with excellent documentations surrounding great recipes."—Hans A. Diehl, DrHSc, MPH, CNS, FACN Clinical Professor of Preventive Medicine, School of Medicine, Loma Linda University
Founder, CHIP and Lifestyle Medicine Institute
"No one I know can make [culinary] magic happen better than Mark Reinfeld. In Healing the Vegan Way, Mark presents principles for creating a delicious menu that will help heal all the tissues and organs of the body—while also bringing delight to the tongue and palate. Bon appétit!"—Michael Klaper, M.D.
"Healing the Vegan Way is a wonderfully written resource for anyone interested in the countless health benefits of a plant-based diet. Mark Reinfeld combines comprehensive expert testimonies with an extensive array of delicious, easy-to-prepare recipes that will impress everyone at the table."—Neal Barnard, MD