Kim Campbell Proves That Taste and Health Can Be Best Friends
The power of a whole foods, plant-based diet to transform health is compelling. But even with ample demonstration of this effectiveness, people may be reluctant to move to an eating plan with unappealing food.
This is where The PlantPure Nation Cookbook comes in. Filled with over 150 delicious plant-based recipes, as well as stunning photos that will make you want to drop everything and run to the kitchen to prepare the recipe that looks like you most need it now, this cookbook will have just about everyone happy to chow down on plant-based meals.
Author Kim Campbell generously shares her discoveries from 25 years of cooking plant-based meals, much of that time also as a busy working mom. Her recipes are family-friendly, affordable, and appealing to those new to plant-based eating, as well as to those who have been thriving on whole food, plant-based choices for decades. Eating enjoyment is in no way sacrificed to keep out extracted oils and animal foods. The book’s style is friendly and readable with clear instructions.
The PlantPure Nation Cookbook contains a wide variety of recipe flavors from around the world, including old favorites such as Mexican, Mediterranean, and Thai,
as well as more unfamiliar choices, such as Ethiopian Stew. What all the recipes have in common is that they are prepared with whole foods: vegetables, fruits, beans, potatoes, whole grains, herbs, and spices. Nuts and seeds add texture and flavor in some of the recipes. The only processed ingredient you’ll find is small amounts of sweetener in the desserts (hey, it’s dessert!).
This cookbook is the official companion to the eye-opening documentary PlantPure Nation. This book is sprinkled with mini-essays about PlantPure Nation – the making of the film, the reality stars, the urgent need to revolutionize how Americans
eat, and how to take health and farms back from agribusiness.
I was happy to be able to talk with Kim Campbell and ask her about the fascinating process of creating recipes. “I started cooking when I was 6 or 7 years old, ” Kim shared. “I love cooking for family and friends. It’s nurturing and social, but also creative and challenging to bring different ingredients together for a meal that’s familiar and exciting at the same time. For me, sharing is the basis of this creativity. We learn from each other. I have a library of cookbooks, and online is also an excellent resource. But I’ve also put together many recipes from scratch using our family favorite spices and ingredients.”
I asked Kim to compare plant-based cooking to cooking with meat. “The strange thing is that I really don’t remember ever cooking much with meat. I didn’t like touching it even as a teen. It was harder to get away from eggs and dairy, but we managed this when one of my children was having frequent ear infections. The small amount of cheese still remaining in our diet at that point contributed to these
infections, so we just got rid of it for good.”
Kim shared a typical meal when she is tired and rushed. “I can throw a good meal together in 10 minutes. On the weekend, I prepare 3 or 4 sauces and make sure we have some baked potatoes, beans, and that kind of staple handy. We can make wraps with collard greens or corn tortillas in a hurry. Food bowls are another quick favorite. Just layer veggies, beans, sauce, and grains in one bowl, and you have a filling, comforting, easy meal.”
I wondered if Kim had shared her joy of cooking with her family. “All three of my kids are very good cooks. I asked them to help me in the kitchen and let them have fun and make decisions. They made a mess but I let that go. If the kids cook it, they will eat it and learn lifelong skills. Most important, they take ownership of their bodies and their food – something that everyone should do”
Kim’s recipes are the basis for the health-transforming ten-day Jumpstart programs in the film PlantPure Nation (the Jumpstart recipes are included in the cookbook). I posed the question of the biggest challenge in producing food for the Jumpstarts, and Kim was quick to respond. “Putting together a meal plan that was balanced, not repetitive. We wanted a variety of foods, but they had to be alternated. For example, we did not want three similar meals all in a row. We also had to keep expenses in budget while using all fresh, whole ingredients. For the first five days, we offered only familiar foods. In the last five days, we added a few eccentric dishes to keep it interesting. The Jumpstart people shared with us what they liked and what they didn’t. I modified the recipes after each Jumpstart to get them to where they were all
popular. So those recipes in the book are very thoroughly tested.”
How can the Jumpstart idea be available around the country? Kim shared that PlantPure Nation is coming out with a line of frozen meals. “Each meal is a pound of food, so it is way more hardy than a typical frozen meal. We will have warehouses throughout the country so the food can be shipped just about anywhere in the U.S. People will have a chance to easily see just how delicious the food is and how powerful a whole foods, plant-based meal plan is for health.”
So savor nature’s finest offerings, using The PlantPure Cookbook as one of your favorite guides to food that is satisfying, enjoyable, and great for you and for small farmers – all at the same time.
If you enjoyed this post, you will definitely want to check out this link to two excellent recipes from The PlantPure Nation Cookbook.
Intrigued? Now you can use our Whole Foods Blog Finder to target informative, fun postings on whole foods, plant-based diets. Quick information at no cost!
Blog posting by Janice Stanger, Ph.D. Janice authored The Perfect Formula Diet: How to Lose Weight and Get Healthy Now With Six Kinds of Whole Foods, which shows you why a whole foods, plant-based diet is so powerful in reversing chronic disease.