By Colleen Patrick-Goudreau
In colour Me Vegan, writer and vegan extraordinaire Colleen Patrick-Goudreau brings an suitable for eating rainbow of plant-based food for your kitchen desk with one hundred fifty flavorful recipes designed to spice up your well-being and perk up your palate.
With colour because the tenet at the back of every one part, Colleen indicates vegetarians, vegans, and everybody in among precisely how phytonutrients—the strongest, pigmented antioxidants in the world, present in every little thing from opt for vegatables and fruits, to grains, legumes, nuts, and seeds—can be expertly included into your nutrition for the best dietary punch.
From the “Color Me Blue” bankruptcy, for instance, you’ll be taken care of to recipes such as:
* Radicchio Fennel Salad with Caper Dressing
* Chilled Blueberry Mango Soup
* Lavender-Roasted red Onions
* Eggplant with Dengaku (Sweet Miso) Sauce
* pink Plum Pie with disintegrate Topping
From sensational starters and salads, to filling mains and aspects, to crave-worthy desserts— in each color—each recipe is not only a ceremonial dinner in your belly, yet a dinner party on your eyes as well!
Colleen Patrick-Goudreau, best-selling writer of the enjoyment of Vegan Baking (Fair Winds, Fall 2007) and The Vegan desk (Fair Winds, Spring 2009), is the founding father of Compassionate chefs (compassionatecooks.com), a firm whose project is to empower humans to make proficient foodstuff offerings and to debunk myths approximately veganism. A famous specialist on healthy plant-based food, Colleen has seemed at the meals community and is a columnist for VegNews journal.
Read Online or Download Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great PDF
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Additional resources for Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great
Com pa ssi on ate coo ks’ tip canned, look If using whole pumpkins rather than pie pumpor s” pkin pum et “swe for those called stringy than kins, which will be sweeter and less rns. those used to carve jack-o’-lante 54 After carrots and yams, pumpkin s contain more beta-carotene than any other food we eat. They also contain fair amounts of alph a-carotene, lutein, and zeaxanthin, all of which are asso ciated with cancer prevention and tumor redu ction. indd 54 (Text) (RAY) JobN o:08-19659/20751/20773 Title:FW-ColorM e Vegan #175 Dtp:204 Page:54 Vegan ge:54 SIdES Baked Persimmon Slices Wheat-free, soy-free and oil-free if eliminating butter A very simple “recipe,” this is one of my favorite ways to eat Fuyu persimmons (aside from eating them raw as a snack or adding them to salads).
A. yams). Yellow potatoes may be used instead. 2 large sweet potatoes (or yams), peeled and cubed 1 tablespoon (15 ml) olive oil 1 medium yellow onion, sliced 1 red or yellow bell pepper, finely diced Salt and freshly ground pepper, to taste 2 cloves garlic, minced or pressed ¼ teaspoon cayenne pepper ½ fresh jalapeño pepper, seeded and diced 8 to 10 small crispy corn or soft flour tortillas Chopped cilantro, for garnish Salsa, for topping dIRECTIONS Place a steamer basket in a medium saucepan with enough water on the bottom of the pot to create steam.
They are bred to be small, not flavorful. indd 56 8/20/10 11:36:25 AM 8/20/10 11:33:15 AM (Text) (RAY) JobN o:08-19659/20751/20773 Title:FW-ColorM e Vegan #175 Dtp:204 Page:56 Vegan ge:56 CR AZ Y FO R CA RR OT S Because I love so many plant foods, I would be hard-pressed to pick a favorite. If the criterion, however, were the frequency with which I eat a particular plant food, then carrots would win. I eat a lot of carrots—raw, cooked, shredded, diced, julienned, and juiced. Until the Dutch began breeding orange carrots in the seventeenth century, carrots were largely purple, yellow, or white.