Thrive Foods
Brendan Brazier
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Buy *Thrive Foods: 200 Plant-Based Recipes for Peak Health* by Brendan Brazier online

Thrive Foods: 200 Plant-Based Recipes for Peak Health
Brendan Brazier
Da Capo Lifelong Books
Paperback
376 pages
September 2011
rated 5 of 5 possible stars

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Author Brendan Brazier, a professional Ironman Triathlete, examines various aspects of nutrition and the advantages of a plant-based diet, and he offers over 200 plant-based recipes to inspire a healthier way of living.

Brazier began researching nutrition when he discovered that he was gaining weight and getting fat even though he was training. The problem, he realized, was that he was eating but not getting enough nutrition. Thrive Foods examines the bodyís need for nutrition, where we find the nutrition and how our nutrition habits affect not only our bodies, but our planet and presents information on why we should look at a plant-based diet.

Brazier writes that there are 5 fundamental nutritional ideas that build on the premise of eating nutrient dense plant-based food:

  1. Energy should be through nutrition, not stimulation. For example, one should not eat sugar for a boost when they are tired, but rather eat something nutritious that will give sustained energy.
  2. Aim to at high net gain foods, for example, fruit versus protein. The fruit is easily assimilated and nutritious.
  3. Consume a high percentage of raw of low temperature food for ease of digestion.
  4. Alkaline forming food.
  5. Avoid common allergens.
Brazier presents in detail the cost breakdown and comparison between nutrition of plant versus animal diets, stating for example that it costs six times as much to gain nutrition from a chicken breast than it does from lentils. He also explains why itís cheaper to buy a hamburger and consume a poor diet than choosing an apple or healthier choice menus. Brazier segues from the argument for plant-based diet to a chapter on nutrient-dense whole foods and presents the value of various food categories.

Brazier begins his extensive recipe collection just over a third way into the book. Though most of the recipes are created by LA-based natural food chef Julie Morris, there are offerings from other plant-based chefs from around the world.

The extensive recipe collection includes smoothies and exotic drinks like kombucha mojito and chocolate goodness smoothies to basics like blueberry pancakes and salads, soups and sauces, in addition to main courses like eggplant rollatini and black bean chili pizza. Of course, there are also enticing deserts like white chocolate raspberry cheesecake, key lime pie, and energy bars.

Brazier also includes a reference in the back of the book outlining a guide to nutrients, a list of his favorite restaurants and cafes, and enlightening calculations revealing the equivalents of various animal emissions to trips to the moon.

Thrive Foods is an attractive and comprehensive book with clear, extensive nutritional information, plant-based recipes, and a convincing argument for a plant-based diet to stimulate your mind and taste buds.



Originally published on Curled Up With A Good Book at www.curledup.com. © Maya Fleischmann, 2011

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