At VT, one of the things we love about Neal D. Barnard, MD, our Ask the Doc columnist, is how he comes up with creative, intelligent new ways to promote the healthful benefits of a plant-based diet. His latest is 21-Day Weight Loss Kickstart, a book with a companion TV program that airs on PBS in March. Both show how simple changes to your eating habits can mean long-term payoffs for your health and well-being. We don’t have the space to share all Barnard’s tips, research, and personal stories, but we can offer a taste of his book’s delicious recipes, developed by vegan chef Jason Wyrick, to help you gear up to start the plan.

RECIPES:

Cuban Black Bean and Potato Soup

Creamy Chipotle Dressing

Mango-Lime Sorbet (pictured)

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  Honey-Mustard Broccoli Salad

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  Kale Lasagna Diavolo

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  Pear and Walnut Salad with Wheat Beer Vinaigrette

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  Southern-Style Collard Greens

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  Carrot Dip with Crushed Walnuts and Olives

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  Mixed Green Salad with Maple-Nut Clusters and Blueberry Dressing

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  Eastern European Red Lentil Soup

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  Baby Romaine Salad with Date Vinaigrette

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  Sweet and Sour Stir-Fry