Picture the kind of conversation that happens in almost every gym, every week. A lifter pulls a coach aside after a session. "I want to try eating more plants. Maybe two or three days a week. But I lift, and I do not want to lose what I have built." The coach gets some version of this question once a month, every month, year after year. The honest answer takes ten minutes to deliver and the entire fitness industry has spent two decades obscuring it under marketing.
That is the entire problem this cookbook is built for.
Inside this one
- 30 plant-based recipes, every meal clearing 20g protein
- 5 plant protein vehicles that generalise across cuisines
- Four non-negotiables for full plant-based eaters — B-12, iron, omega-3, vitamin D
- The complete-protein-combining myth dismantled with citations
- Red Flag and Industry Graveyard on the wellness-identity economy
- Built for both vegetarians or vegans and omnivores adding plant-forward meals
The standard it is held to
Every factual claim in this volume names its source, and every claim carries a confidence grade — settled, strong, emerging or contested. Where the evidence is thin, the text says so. How it’s made, in full → · What we’ve got wrong →