Plant Power - by Annie Bell (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>Balancing your diet by consuming animal protein is straightforward - a chicken breast, fillet of salmon or lamb chop are nearly pure protein - but there is very little that offers the vegetarian, vegan - or flexitarian - that ease. In Plant power, Annie Bell shows you how to source plant proteins from high-quality unrefined whole foods. She explains which foods contain protein and the simplest and most delicious ways to include a broad range in your diet to ensure that you optimise your protein consumption with no need for expensive supplements or 'fake' meats.<p/><br></br><p><b> Book Synopsis </b></p></br></br><br>Balancing your diet by consuming animal protein is straightforward-a chicken breast, salmon fillet, or lamb chop are nearly pure protein-but there is little that offers the vegetarian, vegan, or flexitarian that ease. <p/> In <i>Plant Power</i>, Annie Bell shows you how to source plant proteins from high-quality unrefined whole foods. She explains which foods contain protein and the simplest and most delicious ways to include a broad range in your diet to make sure that you optimize your protein consumption with no need for expensive supplements or fake meats. <p/> Recipes include Three Seed Porridge with Berries for breakfast, Spicy Lentil Baked Eggs for a power brunch, a nourishing Spring Root and Farro Salad for lunch on the go, and Halloumi and Pine Nut Burgers for a satisfying dinner. With comfort food, such as Spaghetti Carbonara, and bowls of energy, such as Cauliflower Dhal with Coco-Lime Yogurt, Annie shows that good nutrition and good food should always go hand in hand.<p/><br></br><p><b> About the Author </b></p></br></br>Annie Bell, having begun her career as a chef, has been a full-time cookery writer and author for more than ten years. She has written a number of books including<i> Annie Bell's Vegetable Book</i>, and <i>Evergreen</i> which was shortlisted for the Andre Simon and Glenfiddich Awards. She collaborated with the architect John Pawson to write<i> Living and Eating</i> and more recently has written <i>Gorgeous Cakes</i>. She spent several years as Cookery Writer at <i>Vogue</i>, then as Food Writer on the<i> Independent</i> and she is currently the Cookery Writer on <i>YOU</i> Magazine in the <i>Mail on Sunday</i> and also contributes to <i>Country Living</i> and <i>Waitrose Food Illustrated</i>. Annie is married to landscape architect Jonathan Bell, and they have two sons Rothko and Louis. She divides her time between London and her seventeenth-century farmhouse in Normandy.
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