China Study All-Star Review, Recipe & Giveaway!

Last November I posted about the China Study Cookbook, which has become one of my go-to books when I’m craving something healthy, low-fat, oil-free and delicious. (Note: If you want a delicious summery dessert, go back and click through and check out that Fresh Strawberry Pie!) The same folks, namely Leanne Campbell, PhD., have put together a fantastic follow-up: The China Study All-Star Collection!

Who are these all-stars, you ask? Lindsay Nixon of Happy Herbivore, Laura Theodore of Jazzy Vegetarian, Chef AJ and Dreena Burton just to name a few! This cookbook is chock-full of delicious and healthy recipes: breakfast dishes, appetizers, soups, burgers, tacos, desserts and more! The best part is that I get to share a copy with one of you lucky readers! I’ve also shared one of the recipes below… Peanut Butter Fudge Truffles. #yum

But first, here’s a look at one delicious meal we made out of this book. Our friends Jamie and Mike came over for dinner (and rum drinks…), and Jamie and I made the Festive Kale Salad (pg. 75 by Laura Theodore), the Creamy Broccoli & Red Pepper Macaroni (pg. 157 by Heather Crosby), and the Thai Pineapple Curry (pg. 181 by Lindsay Nixon). Everything was delicious, although my favorite was definitely the pasta.

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Peanut Butter Fudge Truffles 2014-05-05 11:13:45 Yields 36 Write a review Save Recipe Print FOR THE DATE PASTE 1lb pitted dates 1 cup liquid (water, unsweetened nondairy milk, or unsweetened juice) FOR THE CHOCOLATE FUNDUE 1 cup date paste 1 cup peanut butter (not salt or sugar) 1/2 cup raw cacao powder 1/2 cup unsweetened nondairy milk 1 tablespoon vanilla extract Crushed peanuts Instructions Soak dates in liquid overnight or for several hours until much of the liquid is absorbed. In a food processor, process dates and liquid until completely smooth. You can store date paste in the refrigerator. Place all ingredients for Chocolate FUNdue in a food processor and process until ingredients are incorporated, scraping down the sides if necessary. Chill FUNdue until firm. Using a small retractable cookie scoop, drop FUNdue into crushed peanuts and coat evenly. Notes Substitute cannellini beans for some of the nut butter for a lower-fat version. The FUNdue is also delicious when made with raw almond butter or tahini. Try dipping bananas in the FUNdue, rolling them in crushed nuts, and then freezing for a tasty treat. By Chef AJ (Shared with permission) That Was Vegan? http://www.thatwasvegan.com/



*The sponsors provided me with free product to review, but the opinions are 100% mine!