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Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery
There are moments in the day when you need a boost to keep you
alert, or a protein burst post-gym or run. Our bodies need energy
through the day, but snacking on sugary or salty processed foods is
not the healthy answer. Here are nutrient-dense and tasty fatigue
fighting snacks that are good for you too. Many can be made in a
matter of minutes; others can be kept ready in the fridge and even
freezer to pull out as you need. There are energy balls made with
fresh medjool dates, frozen berries and spirulina; wholegrain
muesli bars; lime and chia bars; spiced apple bites; and pumpkin
seed, almond and sour cherry bars, all packed with taste and
goodness.
Looking after yourself has never been easier than with Simply Good
For You, packed with over a hundred delicious, quick and
no-nonsense recipes that are as healthy as they are tasty '100
LIGHT & COLOURFUL RECIPES. TASTY STUFF' METRO 'ONE OF THE BEST
HEALTHY COOKBOOKS' MAIL ONLINE The delicious new cookbook from the
No. 1 bestselling author and leading nutritionist Amelia Freer
___________ Amelia Freer is a No. 1 Sunday Times bestselling author
and renowned nutritional therapist, who A-listers turn to when they
want to look and feel great. In this beautiful cookbook, discover
100 quick and easy recipes for varied and tempting dishes that are,
quite simply, good for you. Recipes include: * BREAKFAST -
Butternut Baked Beans, Fruity Breakfast Crumble Bars * LUNCH -
Lentil & Lemon Chicken Salad, Vegetable & Feta Fritters *
DINNER - Harissa Prawn Skewers with Herbed Broccoli rice, Slow
Cooked Pulled Pork with Apple Slaw, One Tray Roasted Winter Salad *
SWEET THINGS - Chocolate Raspberry Pots, Coconut & Almond Pear
Crumble Inside you'll also find lots of top tips for healthy eating
on a budget, ingredient swaps, and kitchen staples. 10% of the
author's proceeds from this book will be donated to Women
Supporting Women, an initiative of the Prince's Trust, registered
charity no. 1079675
In over 300 vegetarian recipes the author provides alternatives for
those on restrcted diets, whether those who must avoid wheat or
cow's milk. All the recipes avoid chemical additives, most are
sugar free and all aim to reflect trends in tastes.
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Vedge
(Paperback)
Rich Landau, Kate Jacoby
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R621
Discovery Miles 6 210
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Ships in 10 - 15 working days
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The most exciting vegetable cooking in the US is happening at
Vedge, where in an elegant nineteenth-century townhouse in
Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve
exceptionally flavourful fare that is wowing vegans, vegetarians,
and carnivores alike. Now, Landau and Jacoby share their passion
for ingenious vegetable cooking. The more than 100 recipes
here--such as Fingerling Potatoes with Creamy Worcestershire Sauce,
Pho with Roasted Butternut Squash, Seared French Beans with Caper
Bagna Cauda, and Eggplant Braciole--explode with flavour but are
surprisingly straightforward to prepare. At dessert, fruit takes
centre stage in dishes like Blueberries with Pie Crust and Lemonade
Ice Cream--but vegetables can still steal the show, like in the
Beetroot Pots de Creme.
Forget about sloppy ready meals and ordering another takeaway. It's time to roll up your sleeves and get Grubby.
Created by the UK's top-rated plant-based recipe box company, Grubby, this book is more than a collection of recipes. It's a guide to setting up a plant-based kitchen, understanding essential ingredients, and mastering sauces and pastes that will bring your dishes to life. The book includes 60 plant-based recipes, all packed with flavour, tips and tricks to inspire you to cook delicious and nutritious vegan meals from scratch. Tried and tested on Grubby’s 100,000-strong fan base, these speedy meals take less than 30 minutes to prepare and are packed with protein and plants.
Whether you're a seasoned cook or just starting out, Grubby Recipes has something to inspire everyone to get more plants in their diet. Whip up twists on comfort food staples such as Aubergine, lentil and courgette moussaka, Butternut squash risotto or Gochujang mac and 'cheese'. Enjoy nourishing healthy meals such as Mexican black bean stew, Sticky tofu rice noodle salad or Juicy harissa mushroom shawarma. Or indulge at the end of the week with a fakeaway treat such as Nduja and tenderstem flatbread pizzas, Smoky pulled aubergine loaded fries with green goddess sauce, Black bean enchiladas or a Crispy Tofu banh mi.
Her friendly commentary inspires readers to step into the kitchen
and cook healthy meals, again and again. And the book wouldn't be
complete without plenty of pictures of her lovable, food- obsessed
puppy sous chef, Cookie, of course! With delicious recipes like
chai-spiced steel-cut oats, a pesto and quinoa power salad, jasmine
tea mojitos, and reader favourite banana oat bread, Love Real Food
is a natural extension of Taylor's blog, including the hallmarks
that entice her many readers to visit her site daily for more.
She's got quite the fanbase eagerto buy the book: Her blog has more
than a million visits per month, and she commands more than 180,000
followers on Facebook, Twitter, Instagram, and Pinterest. Taylor
guides the home cook with ease and inspires us all to tinker with
recipes until they fit our lifestyles. She deconstructs nutritional
information, cutting through marketing noise and referring to
trusted resources. She encourages us to listen to our appetites and
explore a whole-foods philosophy to live a healthier life. As
always, her recipes are developed with accessibility and
versatility in mind. They encourage you not just to "eat this," but
to eat like this. Take it from her readers: You'll love how you
feel.
Gourmet restaurateur and vegan food expert Miyoko Schinner shares
her secrets for making homemade nondairy cheeses that retain all
the complexity and sharpness of their dairy counterparts while
incorporating
nutritious nuts and plant-based milks. Miyoko shows how to tease
artisan flavors out of unique combinations of ingredients, such as
rejuvelac and nondairy yogurt, with minimal effort. The process of
culturing and aging the ingredients produces delectable vegan
cheeses with a range of consistencies from soft and creamy to
firm.
For readers who want to whip up something quick, Miyoko
provides
recipes for almost-instant ricotta and sliceable cheeses, and a
variety of tangy dairy substitutes, such as vegan sour cream, cr me
fra che, and yogurt. For suggestions on how to incorporate vegan
artisan cheeses into favorite recipes, Miyoko offers up delectable
appetizers, entr es, and desserts, from caprese salad and classic
mac and cheese to eggplant parmesan and San Fran cheesecake.
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.
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