I am so excited to announce the release of my new e-cookbook…
Veggie-licious Spring Summer
Yes, it’s the seasonal sequel to Veggie-licious Autumn Winter!
Both books can help you eat a more plant-based intake….
I’m super-passionate about getting people to eat more plant-based foods. Why?
Well, it’s healthiest for us and our environment.
With regards to our health, a predominantly plant-based intake can:
• help prevent cancer
• prevent or reverse heart disease
• prevent and improve control in type 2 diabetes
• increase energy and vitality
• improve circulation, sleep and mood
• promote healthy digestion….and more!
Plus eating this way is both interesting and delicious, as I show you in my book!
Included in this 144 page cookbook:
- The benefits of a plant-based intake
- How to achieve all of your nutritional requirements when eating a plant-based diet
- Where to find protein in plant-based food
- A cooking time guide for different legumes
- How to sprout legumes
- Tips on eating seasonally in Spring and Summer
- Tips on how to make fabulous salads using legumes and grains
- A detailed glossary
- A list of pantry items that you will need to cook the recipes
- A four-week dinner planner, including tips on how to organise your week’s intake to save time
Plus more than 40 delicious, easy to prepare recipes – dips, burgers, wraps and stacks, main meals and more than 16 gorgeous salads.
In fact I would like to share with you one of the delicious salad recipes from my new book…
It’s one of the variations on my Super Simple Kale – Kale Slaw
It’s a gorgeous summer salad that is quick to prepare and teams well with any of the veggie burgers in my book or on this site 
We served it at a barbecue this past weekend and it was super popular
It is just one of more than 40 recipes in this delicious book….
To find out more and grab your copy, click here...
(and if you are a newsletter subscriber, check out the latest one for your special offer)
- 1 medium-sized bunch of curly kale
- 2 large carrots, grated
- ¼ small red cabbage, finely sliced
- ¼ cup fresh mint, roughly chopped
- ¼ cup mixed seeds (sunflower, pumpkin, linseeds and chia seeds)
- Dressing:
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 2 tablespoons sweet chilli sauce
- Remove the tough, centre stem of the kale leaves and discard.
- Wash kale well. You may need to use several changes of water to do this.
- Dry as best as possible.
- Chop kale leaves finely, place in serving bowl along with carrot, cabbage and mint
- Make the dressing - add lemon juice, olive oil and sweet chilli sauce to a jar with a tight fitting lid. Shake well.
- Pour dressing over and ‘massage’ into the kale using your fingers.
- Sprinkle with the mixed seeds just before serving.
