I sat with Eat Clean, Green And Vegetarian with great anticipation, wondering if this may just be another cookbook… I can confidently say I found great comfort in this read and to be honest wish I’d had it by my side six years ago when first exploring the gluten free world.
It is like the readers digest of vegetarian cooking. The book not only throws recipes at you but also provides tips and directs you to pages of interest.
Caught my eye: ‘Raw Superfood Greenie Smoothie’
Eat Clean, Green And Vegetarian pens education exerts of which veggies have what vitamins and what role they have in your health. The pages have education and guidance on going vegetarian for those that need a boost.
There is so much juicy content to read in the initial pages I could have been satisfied with just these, but I was also thankful for the new ideas and recipes
“With this book, I hope to encourage people to eat more vegetables and be inspired to blaze their own healthy trail, whatever that may be.”
Please note that all recipes are marked with a key for the ingredients included, vegan, gluten free, dairy free etc.
It’s in your best interests to pick up the latest from Lee Holmes, the Supercharged queen, the lass that was always raised knowing what having a sustainable veggie patch was all about.
Enjoyed reading:
Classifying vegetarians – what type are you?
Seasonal guides for Australia, USA and UK
Best storage methods for vegetables
Dairy and egg alternatives
Meal plan guides
Tried cooking:
Quinoa Pumpkin Risotto
The result: Call it inexperience but I may have over-soaked the quinoa and due to not having a tablespoon measurement, I always guess. So it turned out a little more tangy than Lee intended. I still feel proud for trying something new and I didn’t mind the taste, especially for lunch the next day.
Cannot wait to make:
Cauliflower Rice
Carrot Cake – because carrot cake before gluten free was one of my most favourite treats EVER and I can’t wait to try it again.
