Supercharged Food: Eat Clean, Green and Vegetarian
100 vegetable recipes to heal and nourish
Nonfiction, Food & Drink, Vegetarian
| Author: | Lee Holmes | ISBN: | 9781743439647 |
| Publisher: | Allen & Unwin | Publication: | January 2, 2015 |
| Imprint: | Murdoch Books | Language: | English |
| Author: | Lee Holmes |
| ISBN: | 9781743439647 |
| Publisher: | Allen & Unwin |
| Publication: | January 2, 2015 |
| Imprint: | Murdoch Books |
| Language: | English |
This book will inspire you to create meals that are thoroughly delicious and loaded with health-promoting properties to supercharge your health. Wellness warrior Lee Holmes presents over 100 exciting vegetable dishes that your meat-loving family members will also enjoy. Each recipe features options for veganising your meal, and is accompanied by an icon indicating whether it is wheat-free, gluten-free dairy-free, sugar- free, vegetarian or vegan. An in-depth introduction provides a wealth of supporting information including organic versus conventional vegetables; the low-down on vegetarian diets; top ten supercharged vegetables; and storing, preparing and cooking your vegetables.
Eat in-season with Winter vegetable korma or Spring lentil and vegetable soup, enjoy delicious fresh salads such as Eggplant, pomegranate and minted quinoa, and finish it all off with Pumpkin and berry muffins or Fresh blueberry fudge.
This book will inspire you to create meals that are thoroughly delicious and loaded with health-promoting properties to supercharge your health. Wellness warrior Lee Holmes presents over 100 exciting vegetable dishes that your meat-loving family members will also enjoy. Each recipe features options for veganising your meal, and is accompanied by an icon indicating whether it is wheat-free, gluten-free dairy-free, sugar- free, vegetarian or vegan. An in-depth introduction provides a wealth of supporting information including organic versus conventional vegetables; the low-down on vegetarian diets; top ten supercharged vegetables; and storing, preparing and cooking your vegetables.
Eat in-season with Winter vegetable korma or Spring lentil and vegetable soup, enjoy delicious fresh salads such as Eggplant, pomegranate and minted quinoa, and finish it all off with Pumpkin and berry muffins or Fresh blueberry fudge.
