A balanced diet is the key to good nutrition, and nutrition is the foundation of our health and well-being. This recipe book, complete with tantalizing full-color photos, is your inspiration to explore a wide range of homemade, whole food, and vegan meals, including many raw food recipes to give you a full range of nutrients and enzymes. You’ll be introduced to colorful and delicious Asian shiitake mushrooms, gai-lan (Chinese broccoli), and water spinach. With more than seventy meal ideas, there’s something for everyone, including gluten-free, vegan, whole grain, and legume options. With easy prep and many delicious choices, Plant-Based Whole Food Recipes are an indispensable tool for healthful living!
Yu-Shiaw Chen, Ph.D., CN, was born in Taiwan and came to America for advanced studies. She earned her Ph.D. in Biochemistry from Mount Sinai School of Medicine in New York City. She has worked as a research scientist for various organizations, including Sloan Kettering Cancer Center and Brookhaven National Laboratories. Dr. Chen designed the 12-week program Healthy Weight for Life to help people lose weight and reduce aches, pains, health issues, and dependency on drugs. She has hosted the annual Holistic Nutrition Seminar in Stony Brook, New York, since 2013. She is also the author of Healthy Eating/Wholesome Living, published in English and Chinese in 2011. In 2018, she released the online video Optimizing Your Nutrition. Currently, she lives in Northern California with her daughter’s family. In her spare time, she enjoys writing, counseling, and networking.