7 Best Plant-Based Diet Books

by Michio Kushi

In The Book of Macrobiotics, Michio Kushi shares his philosophy and teachings on the practice of macrobiotics. Through both traditional wisdom and modern knowledge, Michio Kushi explains the underlying causes of today’s many health issues and addresses how the food we consume, the choices we make, and our environment affect our body-mind-emotions.

The revised edition includes new teachings on the Spiritual World, Yin and Yang, human relationships, the evolution of plants and animals in an ever-changing world, and even includes nutritional information on starting a macrobiotic, plant-based diet that supports yin-yang balance in the body.

by William Shurtleff

Miso is a beloved Japanese seasoning that is rich in B vitamins, calcium, iron, magnesium, and more. Used to add flavor to a variety of traditional and modern dishes for thousands of years, miso paste is also rich in nutrients while also being high in protein and low in calories. In The Book of Miso, author William Shurtleff dives into the origin and history of miso and the fermentation process, and includes over 400 healthy and flavorful recipes to try at home.

by Joan Dye Gussow

This Organic Life is a collection of memorable stories from Joan Dye Gussow as she learns the in-and-outs of gardening. Joan lives in a typical suburban, New York neighborhood. Seeking a more healthy and sustainable lifestyle, she sets forth with a green thumb and an empty backyard. Fast-forward to a couple years later and she’s transformed her small backyard into a self-sustaining oasis. Joan argues in favor of consuming locally-grown ingredients and living responsibly as opposed to much of today’s environmentally- destructive foods.

by Mark Shepard

In Restoration Agriculture, author Mark Shepard discusses the pitfalls of traditional agriculture and its environmental ramifications, including depletion of our natural resources. He advocates a new system of agriculture that reduces the use of annual crops by switching to more sustainable perennial crops as a healthier and economically-feasible alternative.

by Forrest Pritchard

Forrest Pritchard traveled to 18 farms all over America in the pursuit of sustainable farmers looking to change the industry. With a camera in hand, he sought to capture the unsung heroes of the sustainable food movement. Growing Tomorrow also includes more than 50 delicious farm-to-table recipes and 100 photos to inspire you to think about where your food comes from.

by Samuel Fromartz

The organic food industry has grown beyond anyone’s wildest expectations. Samuel Fromartz discusses, in detail, how the organic food movement came to be. From the anti-industrial origins to the modern-day supermarket, Fromartz goes behind the scenes and uncovers a movement at risk of falling apart. A seasoned business journalist, Fromartz, finds himself in a relentless pursuit for answers in order to better understand what it means to be organic and how our food is made.

by Thomas Campbell

Thomas Colin Campbell, a nutrition researcher, and his team at Cornell partnered with teams from China and England on a project called the China Study. The goal of the China Study was to study the relationship between the foods we consume and the risk of developing disease. To their surprise, they discovered a strong correlation between the food you consume and overall health. This groundbreaking book uncovers the risk of a diet high in animal protein and benefits of a plant-based diet.