The How Not to Age Cookbook: 100+ Recipes for Getting Healthier and Living Longer

Great variety, beautiful images
This is by far the best plant-based cookbook I’ve ever owned. It offers an incredible variety of recipes that are not only healthy but also exciting to share with others. Every page feels fresh and inspiring. After 10 years of being vegan, I still discovered plenty of new ideas here. The recipes focus on real, wholesome ingredients without relying on gimmicky or overly “creative” vegan dupes, making it a true standout.

Yummy
A healthy cookbook with great recipes. That doesn’t happen very often. Can’t wait to start on these.

Another Masterpiece from Dr. Greger
Everything looks scrumptious and healthful. I particularly appreciate the Q&A section, and the “How Not To Age” summary. Bravo again!

Good information with lots of recipes to put it in motion
I haven’t read the companion book “How Not To Age” before this, but I can see that it could be beneficial to have some “back story” on the principles. This cookbook does cover some basics of the program, and I found them informative. I like the idea that the pathways to aging could be regulated through diet. It makes total sense to me that what we eat has an undeniable impact on our bodies outcome.The recipes are rated for their difficulty which is helpful. I do a lot of cooking, but still found a good portion of them to be more effort than I want (or have time) to do. However, I found 3 recipes I wanted to put to the test right away. The first was the Mixed Berry Crumble with frozen berries and a few necessary modifications needed for me and found it to be delicious and a nice breakfast choice….even though it was in the Sweets chapter. I also made the Blackbean Burgers that was actually a “modification note” in the Lentil-Walnut Burgers recipe. I would say they were “ok good”, but not as flavorful as I expected for the amount of ingredients. Another taste tester in the house did not think they had much flavor either. Unfortunately, I didn’t get them to stay together well to use for leftover burgers. But I feel they can be used crumbled in a salad, or in a bowl mixture with success. Lastly, I tried the Better Pecan Squares. I eat very low added sugar and made these a smidge lower than the recipe that called for date sugar/syrup. My banana may not have been ripe enough, but the overall taste didn’t impress me…but they are growing on me.I really liked the modification notes for many recipes that adds even more variety and choices for readers/cooks. And, actually all 3 recipes I made utilized the food processor which I found nice in a “one bowl” kind of way. As someone who reads LOTS of cookbooks, this one had easy to follow instructions and the ingredients were listed in order of use which is a deal-breaker for me.I’m looking forward to trying more recipes such as Spaghetti with Mushroom Bolognese, Pinto Beans with Sweet Potatoes Enchiladas, and Braised Red Cabbage with Apples and Walnuts.I received an advanced copy in ebook form that was difficult to read at times because of the formatting. I’m not going to count that against the book in rating because I’m sure the final copy is much better. And the print copy will not have those kinds of issues. Honestly, I find ebook cookbooks less than ideal to use.I would recommend this book for readers looking for information to improve health outcomes through diet with recipes that support those recommendations. I’m always looking for new recipes to try to increase nutrition on a daily basis, but in a tasty way and this book provides many options.

Fabulous book. Each recipe has its own photo. The recipes are very easy and everything looks delicious. Don’t hesitate to purchase it.