If you’ve been following me for a while, you’ll know I love anything by Michael Greger, including his nonprofit site, NutritionFacts.org. So I was especially excited to get my hands on his latest release, The How Not to Age Cookbook, and I wasn’t disappointed. It’s always wonderful to have another whole-food, plant-based cookbook on the shelf. These kinds of books take so much of the thought and guesswork out of preparing WFPB meals.
The introduction is brief but packed with helpful information. I especially appreciated the “Asked and Answered” section, which covers just ten questions but they’re some of the most common ones Dr. Greger receives. My favourite? “Raw, Roasted, or Toasted [nuts]?” A few years ago, I researched this question myself and found it tricky to pin down. Now, here it is explained clearly in print. (The answer: raw.)
The recipes themselves make meal planning simple and approachable. There’s a wide range of options, from breakfasts and snacks to mains, organized into categories like burgers, pastas, beans, grains, and sweet treats. The photos are gorgeous, and the recipes are well laid out. My current favourite is Umami Sauce 2.0, since I’ve been looking for a tasty alternative to soy sauce on my veggies. A close second is the Blueberry Chia Pie, not only delicious, but visually stunning!
If you’re looking to dive deeper into whole-food, plant-based cooking or simply expand your WFPB cookbook collection, I highly recommend this one.
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