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The Part-Time Vegetarian
The popularity of the part-time vegetarian (flexitarian) diet – one that is largely vegetarian but occasionally includes poultry, meat and seafood – is growing. As meat and fish become more and more expensive and the health benefits of a vegetarian diet are well documented, The Part-Time Vegetarian taps into a growing trend of flexitarian eating. Rather than meat or fish taking centre stage, the recipes in this book showcase the often under-used vegetables, grains, legumes, nuts, eggs and dairy foods – and show just how delicious and varied this way of eating can be. Organised by meal type, the book features chapters on Breakfasts & Brunches, Light Meals, Weekday Dinners, Weekend Cooking and Food for Sharing. The recipes are all vegetarian, but the majority include a Part-Time Variation, showing you how to include meat or fish if you feel like it. It’s the perfect book for the casual vegetarian looking for a nutritious and environmentally intelligent way to eat, those who want to cater for a vegetarian, or the committed vegetarian who wants to try new recipes. The Part-Time Vegetarian makes vegetarian eating doable.
New Vegetarian Kitchen
New Vegetarian Kitchen proves once and for all that there's more to vegetarian cuisine than old stand-bys such as lentils, pasta and bean burgers. If you're looking for inspiration turn the pages and find delicious, creative and satisfying meat-free meals. From Steamed Crushed Pea & Ginger Wontons and Grilled Polenta wrapped in Red Pepper to Beetroot Carpaccio with Goat's Cheese and Chocolate Truffle Torte with Amaretto Cream - here are delicious recipes for you to prepare and fall in love with. Organised into six chapters, New Vegetarian Kitchen presents different cooking techniques to transform familiar ingredients into sensational dishes. Whether you are steaming, simmering, frying, baking, grilling or preparing raw produce, these recipes will show you how to work with texture, flavour and colour - to serve up dishes that everyone will adore and devour. 246 x 189mm 240 pages
Complete Vegetarian
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First Foods
Parents ask pediatricians more questions about feeing than just a bout any other topic. So Bryan Vartabedian, M.D., a pediatrician gastroenterologist, and a father himself, has decided the time is right for a guide to feeding your child during the vital first years. He offers authoritive, up-to-date diet guidelines for all children from newborns to pre-schoolers, and sound answers to essential feeding questions based on the experiences of real-life parents.
The Part-Time Vegetarian's Year
More than 100 seasonal, everyday meals for friends and family from The Part-Time Vegetarian's kitchen. Since The Part-Time Vegetarian was published in 2015 the food landscape has changed. Proving itself more than a passing fad, the term “flexitarian” was added to the OED in 2015 and this way of eating has been highlighted by nutritionists and environmentalists as a necessity for the long-term health of both ourselves and our planet. Beyond eating less meat and more veg, awareness of the importance of eating sustainable, seasonal food is also on the increase. The moment a plant is harvested its nutrients start to deplete, so the sooner it is on the plate, the tastier and more nutritious i...
The Right Fat
Dispels myths about fats and gives advice on essential healthy fats Fats are a major source of energy, contain all the essential fatty acids, and help the body to absorb vitamins A, D, and E. The body needs fat to help protect cells and curtail inflammation. But it is important to choose the right fats. Nicola Graimes dispels the myths about fats, including information on which are healthy and how to increase intake of them, how to avoid trans fats, what is "good" and "bad" cholesterol, and what our daily fat intake should be. She showcases the best ways to prepare and cook fats for maximum nutrition and flavor. Over 50 recipes are included and each has a tip box highlighting the nutritional breakdown. Bursting with delicious, speedy recipes, this is a practical and inspirational approach to maintaining a healthy lifestyle.
The Practical Encyclopedia of Whole Foods
This essential guide to a healthier way of eating makes following the nutritious, health-giving vegetarian whole foods diet simple and delicious. It includes both a reference section to powerful health-giving foods and over 100 palate-pleasing recipes.
The Salad Bowl
Fresh, healthy and delicious—75 recipes will inspire you to nourish your body from the inside out with every delicious forkful. Take inspiration from countries all around the globe and whip up hearty salads that are nutritious and full of flavor. From Mediterranean recipes to Asian-inspired classics, salads have never been as popular. This vibrant book showcases beautifully balanced meals, with chapters covering Meat and Poultry, Fish and Shellfish, Dairy, Grains, Legumes, and Simply Fruits and Vegetables. Salads are ideal for light plates, and there are plenty of ideas here that can be made in advance and transported to the office or school. The book also contains midweek ideas that will ...
Kids' Fun and Healthy Cookbook
This lively collection encourages kids to consider what they eat and how it affects their bodies, without being preachy. With more than 100 recipes, from yummy interpretations of classics to brand-new ideas--this book can help turn eating into a delicious treat. Full color.
Veggienomics
Forget shopping at discount supermarkets, buying inferior products or cutting back on food. Nicola Graimes, the award-winning vegetarian author, has written a truly inventive and savvy book showing how adopting a vegetarian diet can significantly cut the cost of your shopping. With an emphasis on delicious global food, Veggienomics shows how to seek out the best-value vegetarian meals, focusing on in-season ingredients, foraging, growing your own, buying in bulk, and making full use of leftovers. Pick up beetroot from a market stall, for example, or from your veg patch, and find brilliant tips and recipes for delicious meals to enjoy with friends and family, or hoard in your cupboard, fridge or freezer. (Every edible bit will be made use of, even the stalks and leaves.) Try foraging for the ingredients for the Wild Garlic and Mushroom Udon Pot, making the most of seasonal fare with Winter Root, Cheddar & Cider Pie, or even buying in bulk for the Chipotle Cakes with Chilli & Lime Yogurt. Complete with brilliant tips and nuggets of information, all the recipes are modern, international and truly mouth-watering.
