Description
Find more interesting and delicious ways to cook and eat with plants! This book celebrates seasonal produce and the joy that comes from cooking with whole-food ingredients.
Mhairi Elizabeth is a private chef who specialises in plant-based catering for yoga and wellness retreats around the world. With recipes straight from her kitchen notebooks, ‘nourished by plants’ is filled with plant-based dishes that she regularly cooks and creates on the many retreats she does throughout the year.
Enjoy 65+ recipes that are nourishing for the mind, body and soul. With a focus on seasonal cooking, find healthy plant-based meal ideas for any time of day. All recipes are 100% vegan with a great selection of gluten-free and nut-free options. Seasonal recipes such as:
– peach, cherry & tahini soaked oats
– sticky mushrooms & greens on toast
– coconut dahl with spiced roasted carrots
– wild rice with smoky red peppers, artichokes & olives
– roasted beetroot & za’atar hummus
– summer veg massaman curry with baked peanut tofu
– quinoa & black bean chilli with sweetcorn salsa
– no-bake nectarine tart
– blood orange, thyme & olive oil polenta cake
– hemp & cacao banana bread
… and so much more!
Plant-based cooking can be a gateway for us to reconnect with nature, to understand the cyclical flow of the seasons and to find compassion for ourselves and others. So bring some peace and joy to your daily eating habits through preparing retreat-style food at home.
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