Want to ditch meat, but not muscle? Commit to vegan values without sacrificing your strength? Balance optimal fitness with a plant-based diet using this lifestyle guide. Former firefighter Edric Kennedy-Macfoy didn't believe that was possible to go vegan and stay fit when he first began to think about veganism. He was a committed carnivore, with a fridge full of animal protein. His job required peak physical strength, so building bulk was essential. Abandoning meat was the last thing he expected of his future. That all changed after watching an eye-opening documentary, and overnight he became a vegan. Years of study and research later, Edric is now a health and fitness coach helping people transition into a vegan lifestyle, while keeping or building their physical strength. In The Fit Vegan, you will discover: * The wide-ranging benefits of plant-based nutrition and how this lifestyle can enrich your life * What to eat, where to shop and how to keep your social life intact * Edric's 12-week fitness plan to help you become the strongest, leanest version of yourself * How to increase your stamina, bounce back from injury faster, develop lean muscle and improve your mental health No matter your reason for taking the first step, The Fit Vegan will help you on the journey to becoming your best self.

There once was a nurse-turned-pharmaceutical sales manager who had always partied hard, chain smoked, eaten as many bacon sandwiches as she liked and exercised just enough to 'stay fit'. One day, she decided to take up yoga (because it seemed like a great way to get a toned butt). Little did she know that this snap decision, made out of curiosity and vanity, would change her life forever, leading her on a journey to organic, plant-based, raw food health, one delicious bite at a time.

A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavour of all the one-bowl meals that are the rage today but in vegetarian form. With the bowl as organiser, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless. Volger's ramen explorations led him from a simple bowl of miso ramen to a glorious summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelised spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Imaginative grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense. Volger also includes many tips, techniques, and indispensable base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes.

'BRAVE, BOLD COOKING THAT PUTS WHOLE VEGETABLES AT THE CENTRE OF YOUR PLATE. I WANT TO COOK (AND EAT) IT ALL.' - ANNA JONES More than 100 everyday, plant-based recipes, including several with QR links to online videos. Each recipe in Vegan Love has a veggie as the star, treated as you would meat or fish - so slow-cooked, baked, roasted, pan-fried or grilled. Each one also consists of the same 4 components: a big veggie (the main) + a protein side (a pulse or grain) + a sauce or cream or dressing + a topping (herbs and crunch) Many can be cooked in 30 minutes, none use less-than-healthy vegan substitutes and all elevate veggies to the next level, showing how simple and tasty they can be. Several are also accompanied by QR codes for online tutorials.