The China Study Cookbook By LeAnne Campbell, PhD

The China Study Cookbook
The China Study Cookbook

The China Study Cookbook By LeAnne Campbell, Ph.D.

A Dominican goat changed Dr. LeAnne Campbell’s life.

While serving in the Peace Corps in the Dominican Republic, she became attached to the friendly animal, which belonged to a neighbor.

“[The goat] patiently waited for me each day, morning and evening,” she writes in her latest book, the revised and expanded China Study Cookbook.

One day after work, she noticed a trickle of blood as she made her way up the driveway. She looked for the source of the blood and saw her lifeless friend dangling from the fence.

“Later that evening, my neighbors brought me a plate of goat meat,” Campbell writes. She didn’t eat her goat, and in fact, never ate meat again.

Dr. Campbell is the daughter of nutritional biochemist and author Dr. T. Colin Campbell. Although a plant-based eating icon now, he raised his children on meat, dairy, and eggs earlier in life.

In 2005 LeAnne’s father and her brother Dr. Thomas Campbell published The China Study, establishing a direct link between animal-based diets and a host of diseases. In 2013, Leanne followed up on their work with the first China Study Cookbook.

The Revised and Expanded China Study Cookbook: Another Family Affair

Revising and expanding the original China Study Cookbook was also a family project. Her older son contributed stunning photography.

She raised both her boys on plant-based foods from birth, despite hard times that reduced her food budget in the past. The book’s section “Raising Children to Consume a Plant-Based Diet,” explains how other parents can do the same.

Having been on both sides of the diet divide, she has a wealth of experience to share. She’s committed to plant-based eating for humanitarian, environmental, and ethical as well as health reasons.

In creating meals that her father recommends to reverse SAD-related illnesses, she challenges her readers to use less fat, sugar, and salt. From the way they’re presented, it’s clear that dishes like these international delights are regular features at her table.

  • Stuffed eggplant with sun-dried tomato sauce

  • Pumpkin gnocchi with Italian vegetable sauce

  • Mango Azteca dressing

  • Polenta Pie with rice, beans, salsa, and guacamole

  • Black bean chipotle burgers

  • Pecan ball subs

and enough healthy cakes, pies, cookies, muffins, and bars to satisfy the sweetest tooth!

When she’s not dreaming up mouthwatering plant-based recipes, LeAnne invites students to learn about sustainable farming and housing practices through her Dominican Republic health immersion program.

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