Produktbild: Eat 30 Plants a Week

Eat 30 Plants a Week A Cookbook : Plant-Based Recipes for a Healthy Gut & Healthy Life - 75+ Recipes!

Aus der Reihe Fair Winds Press

23,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Lieferung nach Hause

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

12.05.2026

Verlag

Quarto Publishing Group

Seitenzahl

224

Maße (L/B/H)

24,5/19,1/2,3 cm

Gewicht

804 g

Sprache

Englisch

ISBN

978-1-57715-941-4

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

12.05.2026

Verlag

Quarto Publishing Group

Seitenzahl

224

Maße (L/B/H)

24,5/19,1/2,3 cm

Gewicht

804 g

Sprache

Englisch

ISBN

978-1-57715-941-4

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: Eat 30 Plants a Week
  • A Call to Diversify
    Healthy Eating: A Guide by Theres Rathmanner
    The Microbiome and Health: Variety Matters by Gabriele Berg
    “My 30+ Plants for This Week” Checklist
    Why Count Plants?
    FAQs About the “My 30+ Plants for This Week” Checklist
    Ideas for Diversifying Your Plant Intake . . .
    About the Recipes in This Book
    List of Recipes
    Recipes: Cold
    Gazpacho
    Caponata
    Indian Salad with Paneer
    Watermelon Salad
    Spicy Eggplant and Tomato Salad
    Fennel and Clementine Salad
    Papaya Masala Salad
    Panzanella
    Crunchy Cabbage Salad
    Eggplant Rolls with Walnuts
    Grilled Bell Peppers with Preserved Lemons and Capers
    Vegetable Salad with Fresh Coconut Dressing
    Leek, Beet, and Spinach Spread
    Marinated Beets
    Tomato Ceviche
    Thai Salad
    Beets with Pomegranate
    Vegetable Salad with Citrus Vinaigrette and Pecorino
    All Souls’ Salad
    Summer Rolls with Peanut Dipping Sauce
    Cobb Salad
    Chickpea Salad
    Runner Bean Salad
    Beet Hummus
    Lentil Purée
    Red Lentil Balls
    Freekeh with Dates and Nuts
    Wild Rice Salad with Cranberries and Pecans
    Spelt Salad with Vegetables
    Bulgur Salad with Herbs
    Wild Rice Salad with Grapes and Herbs
    Recipes: Warm
    Tombet
    Green Shakshuka
    Vegetable Korma Curry
    Aloo Bengan Sabji
    Cabbage Soup with Tomatoes, Harissa, and Bulgur
    Jerusalem Artichoke and Carrot Skillet
    Corn Stew with Okra and Tomatoes
    Sarma
    Savoy Cabbage Roulades with Horseradish Sauce
    Oven-Baked Beets with Labneh
    Bouillon-Braised Vegetables with Garden Herb Sauce
    Oven-Roasted Brussels Sprouts with Pecans
    Borscht
    Aloo Gobi
    Vegetable Curry with Chickpea Sauce
    Chickpea Ragout with Eggplants and Spearmint
    Pakoras
    Artichokes with Broad Beans
    Red Lentil Soup
    Ribollita
    Tofu Keema
    Eggplant and Lentil Stew
    Crispy Lemongrass Tofu
    Carrot and Lentil Stew
    Persian Noodle Soup with Legumes
    Harira
    Chili sin Carne
    Polenta with Savoy Cabbage and Beans
    Kibbeh with Walnut Onions
    Warm Spelt Salad with Fennel
    Bulgur Pilau with Chestnuts
    Spelt Soup
    Recipes: Sweet
    Buckwheat Porridge with Strawberry Ragout and Pecans
    Crunchy Granola
    Millet Porridge with Grapefruit and Nuts
    Red Berry Compote
    Chilled Fruit Soup with Dried Fruit
    Stuffed Roasted Apples
    Banana Bread with Nuts
    Apple and Nut Charoset with Prunes and Cocoa
    Carrot Cake with Walnuts
    For Further Reading
    Team
    Acknowledgments
    Index