Eat Plants, Be Happy!

Eat well for yourself and the planet, with this delicious collection of 130 plant-based recipes.

We think everyone should eat more plants, and we don't just mean two carrots instead of one - it's about enjoying all the colors of the veggie rainbow. Vegetables too often play second fiddle in a dish, and this book is here to change that. With spiced rhubarb chutney, fennel gratin, and roast sweet potato with miso & ginger caramel, Eat Plants, Be Happy! puts veggies back exactly where they should be: at the center of a meal.

With 130 simple, delicious, vegetable-focused recipes, authors Caroline Griffiths and Vicki Valsamis show how eating plant-based means eating well - and ensuring a happier mind, body and planet.

Details: 

• Paperback
• Dimensions ‏ : ‎ 8.27 x 0.95 x 9.78 inches

Caroline Griffiths is an author, qualified home economist, cook, food writer, and food stylist with a keen interest in nutrition. She is a passionate food expert with over 20 years of food industry experience, having worked in several of Australia's best-known test kitchens.

Vicki Valsamis is one of Australia's most sought-after food stylists and recipe developers, and has worked with major brands, food magazines, and publishers. She's previously published Monster Shakes and The Vegetable.