Looking for ways to cut the cost of your weekly food shop? This inventive and savvy cookbook shows you how to make simple, delicious, meat-free meals using everyday storecupboard ingredients that are good for you, your pocket and the planet! Award-winning cookery writer Nicola Graimes shares her best-value vegetarian and vegan meals with useful tips for thrifty shopping, freezing and cooking. With chapters arranged by storecupboard essentials - pasta, rice, noodles, eggs, nuts, beans and grains - each recipe combines trusty staples with in-season fresh produce to create modern, global and truly mouthwatering dishes. Try making the most of seasonal veg with Winter Root, Cheddar & Cider Pie or Pea, Mint and Feta Crostini, buying in bulk for the Chipotle Cakes with Chilli & Lime Yogurt or Lentil, Preserved Lemon and Date Tagine, or reviving leftovers with Last-of-the-Beans Risotto or Arancini Eggs. This is the new and updated edition of Veggienomics.

WANT TO LOOK AND FEEL BETTER? THIS RECIPE BOOK WILL HELP YOU. The introduction explains the principles of a low-carb heathy-fat diet for vegetarians and seafood lovers; how to manage your daily carb intake to either retain or revert to a healthy metabolic state. It highlights the best sources of essential nutrients and includes a handy carbohydrate count for various commonly used foods. This beautifully illustrated cookbook, packed with 65 step-by-step recipes, is simple to follow, using readily available real food ingredients. All recipes were written by passionate cooks at home who 'walk-the-talk' of low-carb tasty and healthy eating. The carb content and prep time for each recipe make it easy to plan your daily meals ensuring you remain within healthy parameters. A must for people concerned about lifestyle diseases including obesity, diabetes, high-blood pressure, dementia and cancer.

Donna Schwenk's world changed when she discovered cultured foods. After a difficult pregnancy and various health problems, she became determined to find answers to what ailed her. And in her quest, she came across the ancient art of home fermentation, a food preparation technique that supercharges everyday foods with beneficial bacteria to balance your digestive system, and vitamins and minerals to enhance your overall health. This simple, natural process has been used for thousands of years to create everything from drinks like kefir and kombucha to foods like kimchi and pickles. After incorporating fermented foods into her life, Donna began to experience a vitality that she had never known. And then she was hooked! She started a new life as a teacher and writer, blogging on her website culturedfoodlife.com, in an effort to bring the beautiful world of fermented foods to as many people as possible. She now works with thousands of people to open the door to a world of foods that can help improve an array of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. In Cultured Food for Life Donna brings this same information to you and shows you that preparing and eating cultured foods is easy, fun, and delicious! After speaking to the science behind the healing power of probiotic foods and telling the astonishing story of how she healed herself and her family, Schwenk walks you, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, and sprouted flour, plus more than 135 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce,Sprouted Ginger Scones with Peaches and Kefir Cream,Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Brownie Cupcakes with Kefir Frosting, along with inspirational stories from Donna's family and friends, you'll learn everything you want to know about a diet that's as tasty as it is healthy.