من تصميم Sandra Dubs
My Wholefood Community Plant Based Cook Book reveals favourite recipes from the many wholefood nutrition and cooking classes I have run over the past 30 years. All recipes use plant-based vegan whole foods- whole grains, legumes vegetables from land and vegetables from the sea, nuts, seeds, and tasty condiments, all super nutritious.
What makes this book especially useful is that aside from fabulous recipes, I have also included tips, nutritional information, my philosophy, a glossary of ingredients, comments and stories from my wholefood community participants and suppliers of ingredients, a shopping list of what to store in your pantry and real food photography using only natural lighting taken directly as recipes are cooked and plated.
With loads of experience, I've managed to incorporate all aspects of excellent plant-based nutrition, flavour and taste sensations in meals to help keep you, and me, satisfied, vital and well. Recipes are gluten- wheat, egg, and dairy-free, and I only use a few natural sweeteners like rice syrup.
All recipes are suitable for vegans and non-vegans who want to eat more plant-based whole foods.
I was once seen as an "alternative" and part of the health food movement in the 1980s. After 30 years I have definitely seen the shift to health-supportive eating becoming "mainstream" as more and more people are interested in plant-based whole foods and using foods as medicines.
My passion is to leave my legacy, the pinnacle of my career, in MY WHOLEFOOD COMMUNITY PLANT-BASED COOKBOOK.
COOK WELL. EAT WELL. BE WELL.
My Wholefood Community Plant Based Cook Book reveals favourite recipes from the many wholefood nutrition and cooking classes I have run over the past 30 years. All recipes use plant-based vegan whole foods- whole grains, legumes vegetables from land and vegetables from the sea, nuts, seeds, and tasty condiments, all super nutritious.
What makes this book especially useful is that aside from fabulous recipes, I have also included tips, nutritional information, my philosophy, a glossary of ingredients, comments and stories from my wholefood community participants and suppliers of ingredients, a shopping list of what to store in your pantry and real food photography using only natural lighting taken directly as recipes are cooked and plated.
With loads of experience, I've managed to incorporate all aspects of excellent plant-based nutrition, flavour and taste sensations in meals to help keep you, and me, satisfied, vital and well. Recipes are gluten- wheat, egg, and dairy-free, and I only use a few natural sweeteners like rice syrup.
All recipes are suitable for vegans and non-vegans who want to eat more plant-based whole foods.
I was once seen as an "alternative" and part of the health food movement in the 1980s. After 30 years I have definitely seen the shift to health-supportive eating becoming "mainstream" as more and more people are interested in plant-based whole foods and using foods as medicines.
My passion is to leave my legacy, the pinnacle of my career, in MY WHOLEFOOD COMMUNITY PLANT-BASED COOKBOOK.
COOK WELL. EAT WELL. BE WELL.
