Supercharged Food: Eat Clean, Green and Vegetarian by Lee Holmes

  • Vegan edible smoothie

    from Supercharged Food: Eat Clean, Green and Vegetarian Supercharged Food by Lee Holmes

    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Dairy-free; Gluten-free; Vegan
    • Ingredients: almond milk; raspberries; blueberries; strawberries; almond butter; flaxseeds; lemons
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Notes about Recipes in this book

  • Quinoa risotto with pumpkins and spinach

    • Hellyloves2cook on November 19, 2015

      A simple and easy meal to make. I used thyme and parsley for the fresh herbs as that is what was growing in my garden. I must admit I didn't constantly stir the quinoa as the recipe suggests but rather periodically as I thought was necessary. My husband being a risotto fan and was pleasantly surprised to find that he actually enjoyed this version using quinoa. He had to do back for the small amount that was left.

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  • ISBN 10 1743364121
  • ISBN 13 9781743364123
  • Published Jan 01 2015
  • Format Paperback
  • Page Count 232
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

This book will inspire you to create meals that are thoroughly delicious and loaded with health-promoting properties to supercharge your health. Wellness warrior Lee Holmes presents over 100 non-boring vegetable dishes that your meat-loving family members will also enjoy. Each recipe features options for veganising your meal, and is accompanied by an icon indicating whether it is wheat-free, gluten-free dairy-free, sugar-free, vegetarian or vegan. An in-depth introduction provides a wealth of supporting information including organic versus conventional vegetables; the low-down on vegetarian diets; top ten supercharged vegetables; and storing, preparing and cooking your vegetables. Eat in-season with Winter vegetable korma or Stuffed summer squash and enjoy hearty soups, such as Creamy mushroom, zucchini and tomato and Snow white vegetable soup. Finish it all off with Pumpkin muffins and Avocado ice-cream.

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