Chances are, you have heard of the China Study. Back when it was first published in January of 2005, it was met with immediate praise and a warm welcome by the health community. Today, it has sold over two million copies worldwide and will forever be one of the classics of nutrition-based literature. In a nutshell, The China Study examines the relationship between consuming animal products and the occurrence of chronic, long-term disease, including heart disease, diabetes and a number of different types of cancer.
If you haven’t had a chance to take a look at this ground-breaking book by T. Colin Campbell, I highly recommend that you pick up a copy the next time you are browsing around your local bookstore. Almost twenty years later, The China Study is just as relevant today as it was when it was first published and will arm you with a ton of great information to inspire you to live in optimum health.
In this new edition of the accompanying cookbook, written by the author’s daughter, you get a healthy dose of the science behind the China Study right on your dinner plate. The China Study Cookbook includes a number of new recipes (175 in total) that follow core China Study principles, are easy to prepare and use minimal sugar and salt.
Some of the awesome, new recipes include:
Almond-Topped Blueberry Coffee Cake
Green Banana Cassava Soup
Peanut Butter Bars
Cassava (Yuca) con Cebollas
Black Bean Chipotle Burgers
Sweet Potato Enchiladas
Passion Fruit Bliss Cheese(less) Cake Delight
This revised and expanded edition includes some truly mouth-watering photos to go along with the recipes. It was so hard to choose just one recipe to use for this post because they all looked so good! The book also takes you behind-the-scenes into author LeAnne Campbell’s garden in the Dominican Republic and inside the work of her organization, Global Roots.
To celebrate the launch of her new book, LeAnn gave us permission to share a recipe that we think is perfect for those serious about living in peak health. Check out the recipe below and let us know what you think!
Lentil Collard Wraps with Salsa
Makes: 4 wraps
Photo credit: The China Study Cookbook
Created by LeeAnn Campbell, this light and filling wrap recipe is perfect for a light lunch or easy-to-prep dinner. Not many people are familiar with how to use collard greens and I think this is a great way to start.
Collard leaves make a great substitute for bread and tortillas. For those who are gluten-free or for those who are just looking to eat more green veggies, this recipe is for you. The collard greens just need a quick blanch in boiling water to soften them and make them a bit more palatable for the wraps.
To assemble the wraps, pile all the ingredients in the middle of each leaf and then fold over as you would a burrito. Feel free to get as creative as you would like with this recipe – the possibilities are endless with a veggie wrap!
Prepare the collard leaves by first trimming the middle stem to the same thickness as the rest of the leaf. Place each leaf in a large saucepan of boiling water for 30 seconds and then transfer to cool water for 1 minute. Remove the leaves from the water and pat dry. Set aside.
Cook brown rice according to package directions. Set aside.
In a medium-size saucepan, saute onion and garlic in 2 tablespoons of vegetable broth over medium-high heat for about 3 minutes, or until onion browns.
Add lentils, chili powder, cumin, paprika, oregano, salt, and hot sauce; cook and stir for 1 minute.
Add remaining vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 25–30 minutes.
Uncover and continue cooking until mixture is slightly thickened, 6–8 minutes. Stir in salsa.
Prepare the collard wraps by first spooning 2–3 tablespoons of rice on top of each leaf. Then spoon about 2–3 tablespoons lentil mixture on top of the rice, and finish by adding 2 heaping tablespoons guacamole.
Fold the collard leaf like a burrito, by first folding the bottom up, then the sides in. Enjoy!
FOR THE ROASTED TOMATO SALSA
Preheat oven to 400˚F. Place tomatoes and garlic cloves on a parchment-lined baking sheet and cook for 45–50 minutes.
Place tomatoes, garlic, and remaining ingredients in a food processor and pulse 5–6 times, until blended but still chunky.
Adjust seasonings if necessary.
FOR THE GUACAMOLE
Scoop avocado flesh into a medium-size bowl and mash with a fork.
Stir in salsa or tomatillo sauce. Season with lemon juice and salt. Mix well.
LeeAnn and BenBella Books Publishing has been kind enough to provide a copy of The China Study Cookbook to our community, and you can enter to win!
We’ll choose a winner by random drawing on August 24th, 2018.
Here’s how to enter:
Sign up for the email list using the form below. If you are already subscribed, you do NOT have to subscribe again.
Leave a comment below letting us know the following: What is one small change you would like to make to start improving your health? What’s the biggest barrier that prevents you from following through?
*Note: Giveaway is only open to residents of the US and Canada. From The China Study Cookbook by LeAnne Campbell, Phd; BenBella Books, 2018.
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Matt Jager is a wellness activist, yogi and co-founder of True Wellth. His life mission is to transform the healthcare and food system in this country, so that every single person has access to the tools and support they need to look and feel their best, control their health, own their happiness and revolutionize their well-being.