This is the title of a book I enjoyed by Mia Syn, a registered dietician with an MS from Columbia University.
I have to make full disclosure up front that I am not unbiased. My dentists for many years have been Dr. Regina Gray and Dr. Meng Syn. I like both of them very much, and Mia is their daughter. So I was predisposed to liking this book. And Mia did not disappoint.
The book explains her nutrition philosophy as well as clearing up some confusions about nutrition and doing some myth-busting. I thought the nutrition discussion was spot-on. Mia believes whole food plant-based eating is the healthiest, but does not equate this with being a vegan. Small amounts of animal products can be in the diet and are not only healthy but can make it easier to get key ingredients that are challenging on a vegan diet. One way I look at it is that there are several “blue zone” populations around the world where the people are healthier and live longer than the average person in the modern world. Only one of these populations (members of the Seventh-Day Adventist Community in Loma Linda, Ca) are vegan. The rest eat lots of whole plant foods, but also some animal foods.
The remainder of the book is full of instruction on how to make this style of eating a way of life. It contains recipes, many of which have a limited amount of ingredients, and are easily prepared. As I’ve mentioned in the past I am not a good cook, but even I had success with these recipes. So I have added a new homemade soup along with some homemade salad dressings to my repertoire. And I picked up a useful tip which is now a go-to: unseasoned riced cauliflower can be easily added to a smoothie to simultaneously sneak in a veggie and get a smoother texture.
Original source: https://bionicoldguy.home.blog/2023/10/03/mostly-plant-based/