Michael Greger, M.D., a doctor and nutritionist, co-wrote the 2017 plant-based recipe book The How Not to Die Cookbook with Gene Stone and Robin Robertson. It is a useful addition to Greger’s best-selling book How Not to Die, incorporating his evidence-based dietary recommendations into regular meals. The book has a strong emphasis on whole foods, minimally processed ingredients, and using diet to avoid disease.
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Key facts
- Authors: Michael Greger, M.D.; Gene Stone; Robin Robertson
- Publication year: 2017
- Publisher: Flatiron Books
- Focus: Whole-food, plant-based recipes for longevity and disease prevention
- Companion to: How Not to Die (2015)
Greger’s main argument—that a diet high in whole plant foods can help prevent and even reverse many chronic diseases—is expanded upon in the cookbook. It was created to make his “Daily Dozen” suggestions—particular portions of food groupings including beans, berries, and greens—useful and enticing for home cooks. Refined sugars, extra oils, and animal products are all absent from the recipes.
More than 120 recipes for breakfasts, soups, salads, main courses, sides, and desserts are included in the book. A nutritional context detailing how important ingredients fit with evidence-based health guidelines is included with every dish. Rather than short-term dieting, practical advice on food preparation, purchasing, and pantry organization promotes long-term nutritional adjustment.
The How Not to Die Cookbook was highly received by those looking for easily accessible, scientifically supported health cooking as well as proponents of plant-based diets. Although some pointed out that its rigorous avoidance of oils and processed substances may test conventional palates, critics complimented its clarity and conformity with current nutritional research. It has helped make whole-food vegan cookery and preventive nutrition more widely accepted.