How to Eat 30 Plants a Week: 100 Recipes to Boost your Health and Energy by Hugh Fearnley-Whittingstall

    • Categories: Breakfast / brunch; Snacks; Cooking for 1 or 2; Fall / autumn; Winter; Vegetarian; Vegan
    • Ingredients: apples or pears; clementines; walnuts; raisins; pumpkin seeds
    • Accompaniments: Nutty seedy clusters; Nut and seed butter
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Notes about Recipes in this book

  • Autumn/winter stoup

    • eeeve on October 10, 2024

      Great soup - didn't have pearl barley in, so left that out. Otherwise used white cabbage in place of the kale and half frozen peas / frozen green beans. Might add an extra can of (white) beans to the leftovers.

  • Shroomami stoup

    • Eleanorconroy on September 24, 2024

      I was attracted to this recipe for the idea of using half as soup and half as gravy. The soup was ok, but it absolutely doesn't work as a gravy!

  • Creamy roast cauli and cashew soup

    • Clog on January 28, 2025

      We felt the garlic oil topping was necessary.

  • Braised green beans with chickpeas and olives

    • eeeve on October 09, 2024

      Found this a bit bland, maybe it needs some really good olives (not just standard black pitted ones from a jar). Had it with rice one day, and the next just mopping it up with buttered toast, which was much better.

  • Nutty autumn slaw

    • eeeve on October 06, 2024

      We liked this, the toasted hazelnuts and caraway seeds (just used them whole) were especially great. Only used one apple to suit my taste. Needed a couple hours or so for the flavours to mingle.

  • Festive cabbage and clementine salad

    • eeeve on July 31, 2024

      This is very similar to a recipe in his previous book (Eat Better Forever), which I prefer. I did not like the prunes in the salad - found the soft texture really off-putting.

  • Fennel and leeks with preserved lemon aïoli

    • eeeve on November 17, 2024

      I liked the fennel and leek in this dish, but not so much the potatoes. Might sub with butter beans or chickpeas next time. Admittedly, I didn't make the lemon aioli, which is probably great with the potatoes. I served it with some ajvar that had to be used up; thought that was okay.

  • Celeriac, crispy quinoa and goat's cheese

    • Dionysiaca on January 16, 2025

      The quinoa in my convection oven did not crisp up at 180C, or even at 200C. I had to crank it up to 220C for it to crisp, despite drying it on teatowels as advised, and despite stirring every ten minutes. When it crisped, it was lovely. I also thought the celeriac matchsticks didn't add much. Next time I'll roast the whole celeriac.

  • Roast fennel, apple and onions

    • eeeve on October 03, 2024

      This was a great side, though next time I'd roast it all even longer, as not all of the wedges were soft (and I really enjoyed those). The apple is okay, but the dish would also work without.

  • Cucumber quickle

    • eeeve on August 18, 2024

      I liked this salad as a whole, though I did enjoy the cucumbers best. I'm not sure I'd make it again with grapes, certainly not with very sweet ones. I used celery in place of the fennel. Would make again!

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  • ISBN 10 1526672529
  • ISBN 13 9781526672520
  • Linked ISBNs
  • Published May 09 2024
  • Page Count 272
  • Language English
  • Edition 1
  • Countries United Kingdom
  • Publisher Bloomsbury

Publishers Text

30 plants may sound a lot, but in Hugh's expert hands it feels like an easy win, for the delicious meals as much as the incredible health benefits. Central to these is great gut health, and an introduction by gut-health guru Tim Spector explains why Hugh is bang on target to deliver the goods. And in racking up the plant power, you'll feel great, have renewed energy and reset your microbiome.

In chapters such as six packed soup and stoups, seven big salads, meat and six veg, fish fivers and tripe threat sides, Hugh shows you how to get many more plants on your plate, with people-pleasing plant-only dishes at the fore, as well as some humdingers with a little well-chosen meat or fish along for the ride. By plants, Hugh means fruit and veg and much more besides - including nuts, seeds, pulses, grains, herbs, spices, chocolate and even coffee.

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