Eat Green – Delicious Flexitarian recipes for planet – friendly eating by Melissa Hemsley
When this landed in our offices we all jumped up to take a look at the delicious recipes inside, we love the fact that a main focus of the book is to cut down on food waste and have really enjoyed experimenting with the stunning and easy recipes.
Details: Bestselling author and home cook, Melissa Hemsley gives you over 100 recipes that focus on UK-grown, easy-to-buy ingredients, cutting down on food waste and putting flavour first. Eat Green is a helping hand towards eating a lot more vegetables in a way everyone can enjoy together.
These veg-packed and veg-centric recipes are easy to make and perfect for the whole family. Chapters include: One Pot and One Tray; Cook Now, Eat Later; Family Favourites; and 30 Minutes or Less.
Simple swaps mean that meat and fish can be added in or taken away, so everyone can enjoy a delicious meal, whether they are vegan, vegetarian, enjoying a meat-free Monday or something in between.
Melissa’s down-to-earth approach to joyful eating encourages us to cook healthy food from scratch while being mindful of life’s pressures and time constraints. Eat Green includes plenty of:
– easy swaps to use up food you have to hand and reinvent your leftovers
– batch cooking advice and meals to stock up your freezer
– quick 30-minute midweek dinners and one-pot meals
– make-ahead packed lunches for work or weekend trips
– family-friendly dishes and healthy spins on comfort food favourites
– ideas for using up odds and ends that you might usually throw away
Eat Green celebrates the pleasure of really good food anyone can cook and everyone can savour.
Review
In the Introduction Melissa shares details of how to make the most of the recipes, and the philosophy behind the book in that she wanted to create wonderful, easy-to-cook meals while also making small changes that will reduce the negative impact on the natural world. Eat Green is packed full of time-savvy tasty flexitarian recipes which allow quality meat, or fish to be swapped in or out, making the beat of seasonal produce all year round. All recipes can also be adapted to be vegetarian, and many can be vegan.
The content includes All-Day Breakfasts, Cook Now-Eat Later, 30 Minutes or Less, One Pot and One Tray, Family Favourites, Celebrations, Small Plates, Puddings,Basics, plus an A-Z of Odds, Ends and Leftovers including ways of using up the bits and pieces of food that usually get thrown away, like leek tops, herb stems, cheese rinds and lemon zests.
Beautifully photographed and with full details of the recipes, Eat Green provides a delicious start to 2020!
You can also see some of the recipes featured in the book below:
QUINOA CAKES WITH CHIMICHURRI YOGHURT
PARSNIP DAHL TOPPED WITH ROASTED PARSNIPS & PINK PICKLED ONIONS
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