By Lisa M. Belisle, MD, MPH
Originally published January 22, 2009, The Maine Switch

In the January 8 edition of Switch,  I discussed the benefits of eating a  predominantly plant-based diet, also known as the ‘PPBD.’ This article had been prompted by a query from one of my Facebook friends, so I posted it there for him to read. The PPBD concept prompted a variety of interesting comments from other Facebook friends. Most people agreed that:

• plant foods are important,
• meat is OK in reasonable, high quality portions,
• different people have different dietary needs and intolerances, and
• processed or artificially sweetened/preserved/flavored/colored foods should be avoided when possible.

The key to eating an unprocessed PPBD diet is learning how to prepare our own foods. While this does require more effort than pulling a pre-made dinner out of the freezer, it is easier than one might think. There are many well-written resources that make the process simple and enjoyable. We can think of it as playing with our food.

Though I create a majority of my own recipes now (some are posted on my blog), I still go back to our favorite cookbooks for recipes and ideas. Here are a few I use regularly:

• Jane Brody's Good Food Book. Subtitled “Living the High-Carbohydrate Way,” this cookbook got a bad rap during the low-carb era, but contains an abundance of tasty recipes. My kids love “Pilaf with a Purpose,” and “Bean Potato Patties.”
  

• The New Moosewood Cookbook by Mollie Katzen. There are several cookbooks in Moosewood series, which came out of the Ithaca, New York, restaurant of that name. The “Multi-Bean Salad” and hummus recipes are especially tasty.
  

• How to Cook Everything Vegetarian by Mark Bittman. This comprehensive tome covers almost every conceivable vegetable. Have some time on your hands? Try the recipe for "Roasted Vegetable Stock."'

I stay interested in the PPBD by trying out different cookbooks whenever I can. Lately I've received several PPBD-oriented cookbooks as gifts: The Balanced Plate, Greens Glorious Greens, and The Wilson Farm Country Cookbook. I'm always on the lookout for a new favorite. I also like to page through vegan, raw and macrobiotic cookbooks. Don't let the labels intimidate you-buying a vegan or raw cookbook does not mean you have to give up all animal products, or stop cooking your food entirely. They are merely good resources for plant-based food preparation. In particular, I like the macrobiotic approach, which is a PPBD that includes some fish. (For more information on macrobiotics, click here.  I especially like the Mostly Macro: A Guide to Healthy Cuisine for the Disriminating Palate; her “Steamed Fennel Wedges” and “Appled Beets” have been a hit at our dinner parties.

Interested in pursuing the PPBD? Spend some time with a veggie-friendly cookbook. This does not require a radical life change, just a willingness to play with your food. You may find yourself liking the plant-based approach, and improving your health in the process.

Then you may find yourself saying (to quote my Facebook friend): PPBD, baby!