Written with the support of the Maharishi Ayur-Veda Institute, this comprehensive cookbook shows how to incorporate the timeless principles of Ayurveda into the twenty-first-century kitchen.

A result of Miriam Kasin Hospodar's twenty-year culinary journey, Heaven's Banquet draws from a rich palette of international cuisines and shows how to match your diet to your mind-body type for maximum health and well-being. The more than 700 recipes included here range from Thai Corn Fritters and Asian-Cajun Eggplant Gumbo to West African Avocado Mousse and Mocha-Spice Cake with Coffee Cream Frosting. Readers will discover the most effective methods of preparing food, the benefits of eating seasonally for individual types, and how to create a diet for the entire family. There are special sections on how to lose weight and control sugar sensitivity, a questionnaire to help determine mind-body type, and essential ingredients for a well-stocked Ayurvedic kitchen.

Fully illustrated, and written for everyone from the beginner cook to the experienced chef, Heaven's Banquet shows how to use food to tap into your body's intelligence and create lifelong health.

30 plants may sound a lot, but in Hugh's expert hands it has never been simpler to meet your health goals.
Delicious meals can also be full of easy wins to perfect your plant intake, and pioneering gut-health guru Tim Spector explains why Hugh is bang on target to deliver the goods. By racking up the plant power and acing 30 plants a week, you'll feel great, have renewed energy and reset your microbiome.

In chapters such as Six-packed Soup and Stoups, Seven in the Oven, Fish Fivers, Meat and Many Veg Mains and Triple Treat Sides, Hugh shows you how to get many more plants on your plate no matter how many you're cooking for, with people-pleasing plant-only dishes at the fore, as well as some humdingers with a little well-chosen meat or fish along for the ride. Plants is not only fruit and veg but much more besides - including nuts, seeds, pulses, grains, herbs, spices, chocolate and even coffee.

Recipes include:

· Shroomami stoup
· Sichuan aubergine with tofu and black beans
· Caponata with chickpeas and apricots
· Tomato and saffron baked rice
· Steak, charred lettuce and spring onion salsa
· Roast ratatouille mackerel fillets
· Very berry ripple fro-yo
... and many more!

With plant ingredients numbered by chapter, and helpful tips, tricks and swaps, it's easy to keep a count and rack up your weekly plant score. With Hugh to show you the way, you'll soon be nailing your 30 plants and more, week after week.

Inspired by thousands of years of rich and diverse culinary heritage, Sebze is a recipe collection built with convenience and flavour in mind, championing popular Turkish classics, along with lesser-known regional specialties, such as Gözleme (Stuffed Flatbreads), Çılbır (Turkish Style Poached Eggs with Garlicky Yoghurt), Beetroot with Walnuts and Pomegranate Molasses Easy, Herby Pan Börek, Otlu tava böreği, Nohut Dürümü (Gaziantep’s Spiced Chickpea Wrap) and more. You will be glad to know there are scrumptious sweet treats in Sebze too, from the Turkish classic milk-based Fırın Sütlç to the luscious Pumpkin and Walnut Baklava – Özlem Warren’s take on the much loved classic.

A passionate and skilled advocate for her national cuisine, Özlem will show you how to make meals that you want to – and can – cook, making Sebze the perfect introduction to Turkish food for the home cook.