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Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery > General
Future-proof your life through your forties, fifties and beyond with these delicious, fuss-free recipes that restore, rejuvenate and revive, revised and updated for 2025. "No fads. No gimmicks. Just delicious, health-boosting food" - Daily Mail As featured in The Times and the Daily Mail. This edition features a new and revised introduction by the authors, and the nutritional advice throughout the book has been brought bang up to date by an expert nutritionist. Are you at a point in your life where health is becoming more of a priority? Midlife is a glorious opportunity to wrestle back control of your eating in the interests of health, happiness and a long life. Busy lives require simple, sustaining recipes that incorporate health-giving ingredients without too much fanfare or fuss. This is what The Midlife Kitchen is all about: eating gorgeous ingredients in the most delicious combinations to give yourself the best possible odds for a healthy future. Mimi Spencer and Sam Rice have created more than 150 recipes to restore, rejuvenate and revive. With these recipes, you can future-proof your life through your forties, fifties and well beyond. Each recipe features their color-coded star anise system, which highlights the specific health benefits of the dish.
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.
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