Take control of your health: Learn more about our Plant-Based Nutrition CertificateLearn more about our Plant-Based Nutrition Certificate

Kim Campbell is the author of The Plantpure Kitchen and The Plantpure Nation Cookbook. She is also the daughter-in-law of Dr. T. Colin Campbell. She works with her husband, Nelson Campbell, in a health and wellness business promoting a whole-food, plant-based diet. This experience has allowed her to hone her culinary skills, especially in understanding how to create flavors, textures, and presentations that appeal to mainstream consumers experiencing a plant-based diet for the first time. Learn more at PlantPure Nation.

Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes

These lemon poppy seed pancakes are packed with good-for-you ingredients. They even contain an unconventional surprise: sweet potatoes!


Very Berry Chia Compote

Very Berry Chia Compote

This compote is as versatile as it is delicious. Include what berries you have on hand, and use it to top just about anything that would benefit from an addition of fruit-filled sweetness.


White Bean Chili

White Bean Chili

This alternative to red chili has a southwestern flair and is chock-full of vegetables and beans. It’s a true crowd-pleaser!


Macaroni and No Cheese

Macaroni and No Cheese

This cheese-alternative sauce is butternut squash and cashew based, which gives it a slightly sweet flavor and makes it a kid-friendly recipe. Although the recipe calls for peas, you could add broccoli, spinach, mushrooms, or any veggies of your choice.


Collard Ribbons

Collard Ribbons

This recipe is more about cutting technique than ingredients. Our family never ate many collards until I learned this ribbon style of cutting, which eliminates their tough texture. If you usually just chop them, you’ll see that this style of cutting makes a huge difference.


Sweet Peanut Burgers

Sweet Peanut Burgers

This quick, easy recipe is loaded with sweet and spicy Thai flavors. The combination of sweet potatoes and peanut butter gives these burgers a beautiful texture and taste.


Baked Salt & Vinegar Fries

Baked Salt & Vinegar Fries

Traditional French fries are my biggest “high fat” weakness, so I am motivated to cut and bake my own fries that are both healthy and satisfying. This recipe has all the crunchiness of traditional French fries without all the fat.


Spicy Tahini Stir Fry

Spicy Tahini Stir Fry

This powerhouse stir-fry is packed with vegetables and soba noodles, but it’s the sauce that makes it extra special. Sriracha provides the heat in this dish; feel free to scale it up or down to your preference.


Hoisin Sauce

Hoisin Sauce

Hoisin is an Asian barbecue sauce that is used to flavor and season many Asian dishes. I like to make my own since it’s cheaper and the ingredients are simple to find. This condiment is very salty and sweet, so a little can really go far; most recipes call for only a small amount of hoisin sauce to enhance the dish.


We’ve partnered with renowned online education provider eCornell, to offer a revolutionary program to help you understand the importance of diet and nutrition for your life. In a few short weeks arm yourself with the knowledge you need to improve your overall health, learn new skills, or even inspire a career change. Hear what people are saying.

  • 100% online, learn at your own pace
  • Science-based foundation
  • A trusted credential from eCornell

You can unsubscribe at any time using the link in our emails. For more details, review our Privacy Policy