A Word About the Recipes

Just as my progression from omnivore to vegetarian to vegan was a steady one, much has changed about the way I eat since I wrote my first book, No Meat Athlete, in 2013.

That year, I trained for and completed a 100-mile ultramarathon; in the process, I discovered that when I trained harder I craved not junk food but foods closer to their natural state than what I’d eaten before. I ate fruit throughout the day, starting with my morning smoothie, cooked beans on giant salads with tahini-based dressings for lunch, and raw nuts and seeds or veggies dipped in hummus for snacks. Dinner was mostly vegetables, along with beans and grains.