Thrive Foods: 200 Plant-Based Recipes for Peak Health

INTRODUCTION

Chapter 1 Health’s Dependence on Nutrition

Chapter 2 Eating Resources: The Environmental Toll of Food Production

Chapter 3 An Appetite for Change: Environmental and Health Solutions Through Food

Chapter 4 Eight Key Components of Good Nutrition

Chapter 5 Nutrient-Dense Whole Foods to Thrive

drinks

breakfasts

salads

soups and sides

spreads, dips, sauces, and dressings

main dishes

vegetables

grazing snacks

energy bars and gels

desserts

GUIDE TO NUTRIENTS

MY FAVORITE RESTAURANTS AND CAFÉS

CALCULATING THE NUMBERS

NOTES

GLOSSARY

RESOURCES