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Description
An essential guide to understanding what it means to be vegan, The Vegan Kitchen offers all the know-how you need for a plant- based diet. It is divided into three parts: the first part examines what it means to be vegan, the health benefits and risks and where to find essential fats, protein, vitamins and minerals in order to achieve a balanced diet; the second part looks at over 100 ingredients and these are divided into groups such as root vegetables, beans and pulses, nuts and seeds and leafy greens. Each ingredient is given its own entry and vital nutritional and practical information is included.The final part is a collection of 12 essential recipes for kitchen staples such as pastry, bread, biscuits and vegan milks.
This book embraces, celebrates and explains vegan ingredients to ensure a varied, colourful and balanced diet is achieved.
About the Author
Glover, Rose: - Rose Glover is a vegan nutritional therapist. She runs a consultancy that guides and supports women with varying ailments. She is particularly interested in the link between hormones, digestion, sleep and immune issues and having a plant-based diet. More information on her can be found at: roseglovernutrition.comNickoll, Laura: - Laura Nickoll is an editor, food and restaurant writer living in Kent. She is a member of the Guild of Food Writers, judge for the Great Taste Awards an contributing author to the Where Chefs Eat restaurant guides and The Science of Spice.
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