Written by `expert-patient' Iida, who has used the principles of plant-based wholefoods with no added sweeteners, fats or oils to regain her own health, this is a beautifully illustrated, full-colour cookery book that explicitly follows the approach of the Paddison Program for Rheumatoid Arthritis and also provides helps with other autoimmune conditions. It shows how anyone eating according to those principles can do so simply, sustainably and enjoyably - and inclusively so that family and friends can eat the same way whether they have health issues or not. Features include: Forewords by Clint Paddison, founder of the Paddison Program and by Dr Shireen Kassam, Consultant Haematologist, London, UK; Recipes graded for their level of healing; The principles of cooking without added oil (`steam frying' etc); 200 superb colour photographs; `fairytale' design

From clean and green to syrupy and sweet, breakfast and brunch are beloved for their nutritional value and social cachet alike. But what's a vegan to do in the face of morning spreads of sausages, pancakes, omelettes, and lattes? In The Ultimate Vegan Breakfast Book, plant lovers have a whole new reason to savour mornings thanks to these inspiring, beautiful, and flavourful ways to make breakfasts accessible, affordable, and always interesting. Feast your eyes on these sumptuously photographed recipes that range from veganised classics - dairy-free pancakes and crepes, tofu-based omelettes and breakfast burritos - to innovations such as Miso Oatmeal, Chococcinos, Hearty Lentil Muffins, Oatmeal Popsicles, and more. Add in pantry basics including breads, sweet and savoury spreads, and nut milks galore, and this book becomes a comprehensive guide for starting the day full, energised, and focused.

Delicious vegetarian and vegan batch cook recipes for busy people. The phenomenal rise in the popularity of veganism, plant-based meals and flexitarian diets means that more of us are regularly choosing to cook meat-free dishes. Concerns about waste and budgets have ensured that making conscious decisions about using leftovers and root-to-shoot eating is becoming mainstream. But as traditional batch cook recipes often lean towards meat-based meals, finding brilliant vegetarian and vegan ideas can be tricky. That's where The Green Batch Cook Book comes in, harnessing the vibrant fresh flavours of fruit and vegetables in an innovative and breezy collection of 70 meat-free recipes. Start your day with beautiful breakfasts - Sweet Potato, Pepper and Feta Frittata, No-knead Marmite and Cheese Loaf, Rose-pink Rhubarb and Vanilla Custard Pancakes - or simply bake a batch of Brown Sugar Rusks and Cranberry to eat on the run. Lazy make-ahead lunch recipes include Garlicky Mushroom and Chestnut Sausage Rolls, Edamame and Spring Green Pot Stickers and a simple but irresistible Broccoli, Lemon and Almond Salad. Feeding a crowd? Check out the family-friendly big batch chapter with tempting recipes for Mushroom, Broccoli and Walnut Lasagne, Summer Veg Patch Risotto or Sticky Aubergine Bao Buns with Smacked Cucumber. And if it's sweets or treats you're after, you'll love the ridiculously easy Cornflake Florentines, Blood Orange Upside-down Cake, tangy Lemon and Elderflower Slices or the wild Jumbleberry Sorbet. Praise for The Batch Cook Book: 'Redefines the concept of batch cooking' Stuart Heritage, Guardian 'Batch made in heaven' Daily Express 'Mouth-watering new recipes and hints and tips for the best batch and meal prep techniques' Eat Your Books 'You won't be disappointed with these winter warmers' Huffington Post

** TO ACCOMPANY THE NEW BBC SERIES ** From the ex-presenter of the cult TV show Dirty Sanchez, Matt Pritchard, comes the accompanying book to the BBC's leading vegan cookery programme, Dirty Vegan. Returning to screens for a second season, Matt shows you just how easy and cheap it can be to go vegan and how the right nutrition can help you perform better in all aspects of life. Discover more than 80 brand new recipes for proper healthy vegan food. This time including chapters such as: Super Quick Midweek Meals, Comfort Food, Classics and Food with Legs (for when you need that extra bit of energy). Recipes include: Crispy Peking Jackfruit Pancakes Fast Falafel with Carrot Salad & Harissa Tahini Winter Root Caesar Salad with Crispy Capers Roasting Tray Laksa Tofu Katsu Curry Spiced Chocolate Cake with Maple and Cashew Cream ** Praise for Dirty Vegan ** 'This book is packed with uncomplicated, delicious recipes' - BBC Good Food 'Dirty Vegan's hearty, casually presented and flavour-packed recipes should find universal appeal' - Waitrose Magazine 'Vegan food is far from boring and doesn't mean you have to sacrifice your favourite indulgent treats. Which is why we'll be whipping up some of the seriously tasty dishes in Dirty Vegan' - Heat Magazine

The Fully Raw Diet offers a 21-day plan to help people enjoy a clean, plant-based, healthful approach to eating. Kristina Carrillo-Bucaram transformed her own health by eating vegetables, fruits, nuts, and seeds. 100% fresh, raw, and ripe and she is now the vivacious, uber-healthy founder of the FullyRaw brand. Her ten-year success with this lifestyle inspires thousands via social media, and her 21-day FullyRaw Video Challenge on YouTube in 2014 dramatically grew her fan base. This book shares her advice and will correspond to a new video challenge, with meal and exercise tips, recipes, and vivid photos. Fans will love the smoothies, salads, main dishes, and desserts, such as Lemon-Ginger Blast, Spicy Mango Basil Salad, Yellow Squash Fettuccine Alfredo, Melon Pops, and Caramel-Apple Cups.

There is a better way to protect our health, the planet, and the creatures that share our world one that is inspiring and delicious. This cookbook guides cooks through the delicious, nourishing power of plant-based foods to deliver fresh, flavourful meals, promote health, and reduce inflammation across 85 recipes without oil, salt, meat, dairy, or fat. The wisdom of nature is remarkable: when we eat the unrefined plant foods that heal, the body recovers, regardless of the shape we are in when we begin. Plants provide all the nutrients we require to repair and sustain the gut microbiome, to quell systemic inflammation, and neutralise free-radical damage all root causes of chronic illness. Gorgeously rendered and uniquely flavourful, Love the Foods That Love You Back presents a sustainable path forward to meet today s daunting health, environmental, and ethical challenges.

Live Vegan. Feel Amazing. Change Your Life.

Do you want to go vegan but have no idea where to start? Are you overwhelmed by the amount of information out there and how difficult it seems to stay on track? BOSH!, the pioneers of simple, easy and delicious plant-based cooking, are here to help and make a sustainable and ethical lifestyle accessible to everyone. BOSH! How to Live Vegan will cover all aspects of vegan living, everything from food to toiletries to travel.

Should you be eating avocados? Is it still ok to wear an old leather belt? What do you tell your friends when they offer you a glass of non-vegan wine? Henry and Ian will answer these questions and more in this fully-comprehensive guide to a plant-based lifestyle.

Whether you are a committed vegan, looking to improve your vegan lifestyle or starting out for the first time, this book has all the know-how and inspiration you need.

David and Stephen Flynn, a.k.a the Happy Pear twins, are back with their simplest cookbook yet! The perfect collection for vegans, vegetarians, or anyone looking to eat more plant-based recipes - 'This book is awesome' Chris Evans AUBERGINE - BEETROOT - BROCCOLI - CABBAGE - CARROT - CAULIFLOWER - COURGETTE - LEEK - MUSHROOMS - POTATOES Ten vegetables, ten ways, The Veg Box makes cooking veg easier and tastier than ever before! This vibrant book is packed with over 100 new recipes that use just ten ingredients or less and showcase the delicious and diverse ways you can enjoy each vegetable. Take carrots for example. Learn how to transform this simple produce into: Carrot and Sesame Burgers Roasted Carrot Tagine Chewy Flapjacks with Carrot and Pistachio Or how about courgettes? Watch them become: Easy One-Pan Courgette Pizza Courgette Crepes with Spinach and Ricotta Courgette and Lemon Loaf Cake with a Lemon Curd Building tips on eating more sustainably into family-friendly meals, quick weeknight dinners and sweet treats, this is healthy eating for our planet, our bodies and our tastebuds. 'Proper good food, less waste and very simple, delicious plant-based recipes' Joe Wicks 'Super practical and full of great recipes for eating more plants and reducing food waste' Fearne Cotton 'The lads have done it again! A great concept and a beautiful book to help us all cook more delicious veg' BOSH! 'A delicious celebration of plants and all that they have to offer' Megan Rossi 'Their recipes are fantastic and you will love this book' Dr Rupy Aujla 'Delicious, sustainable meals everyone will enjoy' Dr Gemma Newman

This is a mouthwatering collection of simple, meat-free meals for the busy vegetarian cook, shown in over 170 fabulous photographs. This is an inspiring collection of 190 quick-and-easy vegetarian recipes. It includes a fabulous selection of dishes that can be prepared and cooked in 20 minutes or less, from nutritious breakfasts and brunches; sumptuous soups and appetizers; tasty snacks and light meals to meat-free main courses; fuss-free salads, side dishes, dips and sauces; and, simple sweet treats. The preparation and cooking time for each dish is given clearly, to help you choose the perfect recipe when time is limited. Stunning photographs accompany the step-by-step recipes, and a variety of cook's tips and variations provide helpful advice throughout. Complete nutritional information is provided for every recipe. Today's hectic lifestyle often leaves vegetarians at a loss for simple ideas for midweek meals and speedy suppers. This fabulous collection contains 190 mouthwatering vegetarian dishes that can all be put on the table in 20 minutes or less, from nourishing breakfasts, simple soups and elegant appetizers to hearty mains, refreshing salads and delectable desserts. Recipes include Golden Gruyere and Basil Tortillas, Warm Broad Bean and Feta Salad, and Mushroom Stroganoff. Over 170 inspirational pictures and easy-to-follow step-by-step instructions make this book ideal for all busy vegetarian cooks.

Italian food is diverse, full of variety and above all designed for enjoyment. But it is also traditionally rich in products of animal origin. Veganissimo translates all the Italian classics into vegan alternatives. You will discover many easy recipes to make, with simple ingredients, some with gluten-free alternatives. Learn how to make Italian vegan cheese, and fresh pasta without eggs. There are recipes for Antipasti: arancini, pizza-style muffins, artichoke cream with hazelnuts, olive spread, and bruschetta. You will learn how to make tofu ragu, aubergine crumble, tempeh marengo, creamy polenta with mushrooms, seitan osso bucco, and polpetti. Produce home-made egg-free pasta such as lasagne, lemon and almond spaghetti, carbonara, and conchiglioni. Create your own vegan versions of mozzarella, ricotta, and mascarpone. As well as all the wonderful Italian dolce: lemon tiramisu, ice cream, cantucci, pannacotta and amaretti.

It is specifically designed for busy people who want to serve good, healthy food but do not have much time to do so. It contains both vegetarian and vegan recipes for all tastes and all occasions and from all around the world - pasta dishes and bruschetta from Italy, curries from India, tagines from North Africa, stir-fry dishes from China, and appetisers from the USA. There are also some traditional British favourites as well as recipes from Hungary, Lebanon, Mexico and France. The book includes: * A complete range of dishes with snacks and canapes, soups, salads and all kinds of main courses and party food, including barbecue grills. * Nutritional advice for vegetarians with a look at complementary proteins and balanced menu planning, plus related menus. * Practical suggestions for a vegetarian store cupboard; for finding specialist vegetarian ingredients; and for making vegetarian stocks. Without losing the flavour, bestselling cookery author, Judy Ridgway has found new ways to speed up the cooking time of dishes such as soups and casseroles, traditionally regarded as slow cooking. vegetarian stocks.

For bestselling cookbook author Hetty McKinnon, Asian cooking is personal. McKinnon grew up in a home filled with the aromas, sights, and sounds of her Chinese mother's cooking. These days she strives to recreate those memories for her own family-and yours-with traditional dishes prepared in non-traditional ways. It's a sumptuous collection of creative vegetarian recipes featuring pan-Asian dishes that anyone can prepare using supermarket ingredients. Readers will learn how to make their own kimchi, chili oil, knife-cut noodles, and dumplings. They'll learn about the wonder that is rice and discover how Asian-inspired salads are the ultimate crossover food. McKinnon offers tips for stocking your modern Asian pantry and explores the role that sweetness plays in Asian cultures. Her recipes are a celebration of the exciting and delicious possibilities of modern Asian cooking-from Smashed Cucumber Salad with Tahini and Spicy Oil, and Finger-lickin' Good Edamame Beans with Fried Curry Leaves, to Springtime Rolls with Miso Kale Pesto and Tamarind Apple Crisp. Featuring big, powerful flavors created from simple, fresh ingredients, these recipes are firmly rooted in the place where east meets west and where tradition charts the journey to the modern kitchen.

Now vegetarians can thoroughly enjoy sushi, too! American sushi expert Marisa Baggett has been working passionately for years to perfect sushi recipes that take full advantage of the freshest garden vegetables, herbs, tofu, mushrooms and spices available at your local farmer's market or co-op. Her innovative use of sustainable ingredients like fresh asparagus, apple, daikon radish, basil, tomatoes, beets, corn, shiitake mushrooms and cucumbers sets her sushi recipes apart from all others you may have seen. This vegetarian cookbook offers entirely new ways for local vores to enjoy their community supported agriculture and market vegetables with sushi rice. This is the ultimate farm-to-table book with a creative Asian flair! Marisa not only shows you how to make the usual thick and thin rolls but other types of sushi that are just as delicious and even easier to make! These recipes are about combining delicious rice with tantalizing pairings you might not have tried or thought of before, such as: Apple and daikon radish Cucumber and peanut Spicy carrot and tomato Pomegranate and basil Ginger and beet Summer corn and pickled okra Sweet potato and shiitake mushrooms Strawberry and rhubarb. All of Marisa's sushi recipes are extra simple to make. For example, her Tempura Avocado Hand Rolls are a snap to put together even if you've never made sushi before! Marisa starts by giving surefire recipes for making perfect sushi rice every time. She provides tips on which vegetables work best with sushi rice and how to create original combinations. Vegetarian Sushi Secrets is a gem of a Sushi cookbook that shows you how to make foolproof thin rolls, thick rolls, inside-out rolls, hand rolls, bowl rice sushi and much more in no time at all!

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.

The definitive handbook to raising vegan children you've always wished you had. Is bringing up a vegan baby unhealthy? The Smart Parent's Guide to Raising Vegan Kids is the ultimate vegan parenting manifesto that takes on this myth and answers all the other questions you've always wondered about-the vegan way. Raising ethically vegan children, in fact, lays the groundwork for a lifetime of excellent health for your child, the animals, and the planet. Eric C. Lindstrom is in the position to know. Having raised one child on the Standard American Diet (SAD) and four other children on a vegan lifestyle, and being a mid-life vegan convert himself, Lindstrom learned through experience. In this practical and tongue-in-cheek guide, Lindstrom dishes the real talk and shares the unique challenges vegans face when starting their children from scratch, providing advice, tips, and tricks on how to raise compassionate, vegan children in all areas of life. Get your kids to eat vegetables (when it's all they eat anyway) Teach your children compassion with visits to sanctuaries instead of zoos Get advice for dealing with nonvegan social situations Plan for birthday parties and holiday events Find tips for travel and road trips with the family Get access to resources, such as an A to Z of vegan recipes, movies, books, and websites And more! Both informative and hilarious, including expert advice from the world's leading plant-based physicians and fun recipes for your little vegans, The Smart Parent's Guide to Raising Vegan Kids is the guide every vegan parent who chooses to bring their kids up in a compassionate, sustainable world.

'Perfect for the purse, the planet and simple to follow' - Evening Standard Make vegan eating easy with simple plant-based meals ready in 30 minutes or less. With over 100 quick & easy plant-based recipes using supermarket staples, along with hints and tips for making vegan meals in no time at all, Broke Vegan: Speedy will have you cooking delicious dishes time after time that save money and help the planet. With easy weekday lifesavers, dishes you can rustle up in 15 minutes and even more special dishes for when you want to impress, Broke Vegan: Speedy is the essential guide to serving plant-based meals on a budget - fast. Whether you're taking part in Veganuary for the first time, making the move from veggie to vegan or just trying to make your money go further, Broke Vegan: Speedy will bring variety and flavour to your meals in no time, without having to spend a fortune. CONTENTS Chapter one: Weekday Lifesavers Including Huev-no rancheros, Teriyako courgettes and Freezer-friendly burritos Chapter two: Ready in Fifteen Including Savoury French toast, Shredded rice noodle salad and Beetroot hummus rainbow wraps Chapter three: Hands-off Including Katsu curry soup, Aubergine & potato curry and Arrabbiata gnocchi bake Chapter four: A Little Bit Special Including BBQ corn ribs, Sloppy sweet potato chilli and Butternut squash carbonara Chapter five: Speedy Sweets Including Baked tahini bananas, Broke churros and Golden syrup steamed pudding

Delicious and inspiring flexitarian food for every season This is your essential cookbook for eating with the seasons, with a feast of over 100 recipes that make the most of fresh produce at its peak of flavour and availability - and when it's most economical to buy. The flavour-packed recipes are all vegetarian, and most come with a flexitarian option showing how to include meat or seafood in sustainable amounts, or how to make the dish fully vegan. In spring, feast on a Rejuvenating Coconut and Spinach Broth or Spring Vegetable Fritto Misto. Summer brings a refreshing Watermelon, Pitta and Goat's Cheese Salad and Avocado, Pea and Mint Pasta; autumn a comforting Baked Cauliflower Cheese Risotto or Smoky Aubergine Chilli. The year closes with warming Winter Green Noodles and Celeriac, Ginger and Sesame Bhajis. From barbecues and picnics to festive feasts, each chapter also features a complete menu for easy entertaining. This creative collection of nutritious dishes harnesses the tastes and types of food we like to eat in each wonderful season.

For vegans and non vegans, and bakers of all levels, an essential, easy-to-use cookbook for healthy and delicious vegan baking from Kim Barnouin, the nutritionist who's been leading the vegan zeitgeist for years as the nutritionist and co-author of the bestselling Skinny Bitch series.From pies to breads, to cookies, Skinny Bitch Bakery includes 80 fully tested recipes accompanied by full-color photographs of these delectable vegan baked goods, and Barnouins' fun, non-nonsense voice and vast expertise sparkle on every page.Whether you're a novice or have been a devoted baker for years, Skinny Bitch Bakery is a cookbook that will bring out the best vegan baker in everyone.

p class="MsoNormal"This is not your mother's low-fat cookbook. There's no foolish tricks, no bizarre concoctions, no chemicals, no frozen meals&hellipno fake anything! Appetite for Reduction means cooking with real food, for real life. (Skimpy portions need not apply.) In Appetite for Reduction , bestselling author and vegan chef Isa Chandra Moskowitz has created 125 delectable, nutritionally-balanced recipes for the foods you crave- lasagna, tacos, barbecue, curries, stews, and much more- and it's all: Only 200 to 400 calories per serving Plant-based and packed with nutrients Low in saturated fat and sugar high in fiber Drop-dead deliciousYou'll also find lots of gluten-free and soy-free options, and best of all, dinner can be on the table in less than 30 minutes. So ditch those diet shakes. Skip that lemonade cleanse. And fight for your right to eat something satisfying! Now you can look better, feel better, and have more energy- for health at any size.

87+ plant-based dinner ideas for easy weeknight cooking. This is a cookbook for people who appreciate healthy and delicious food, and want to keep it simple. This one-of-a-kind cookbook was dreamed up by Betsy Freeman who noticed how few of her friends like to cook. A passionate home chef who cooks to relax, she started asking why. Most told her they just don't have the time. Betsy, who works full time herself, decided to put together a cookbook dedicated to making cooking easier; in short, recipes and tips from one busy home cook to another. Her collection of vegan and vegetarian recipes are low-fuss, low-mess, and high in protein. She lists substitutions for harder-to-find ingredients so it's easier to make do with what you have, and suggests ways to minimize food waste. She also shares tips on how to freestyle-cook, and assemble meals without using a recipe at all. To inspire home cooking, Betsy illustrates her book with colourful drawings that offer guidance and highlight what's special about a recipe. The One & Done Cookbook includes: 48 one-pot vegetarian and vegan dinner recipes 13 basic recipes that can be served three different ways (as pastas, soups, grain bowls, stews, and more) 11 versatile sauces 6 great salad dressings 15 time-saving cooking hacks Betsy shares her prepping and cooking tips in a voice that is wry, understanding, and smart. With this book, she gets a chance to demonstrate that cooking is as relatable as she is.