We think everyone should eat more plants, and we don¿t just mean two carrots instead of one ¿ it¿s about enjoying all the colours of the veggie rainbow. Vegetables too often play second fiddle in a dish, and this book is here to change that. Between 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 centre 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.
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