The Plantpower Way: Whole Food Plant-Based Recipes and Guidance for The Whole Family
Rich Roll, Julie Piatt
Format: PDF / Kindle (mobi) / ePub
A transformative family lifestyle guide on the power of plant-based eating—with 120 recipes—from world-renowned vegan ultra-distance athlete Rich Roll and his chef wife Julie Piatt
Created by renowned vegan ultra-distance athlete and high-profile wellness advocate Rich Roll and his chef wife Julie Piatt, The Plantpower Way shares the joy and vibrant health they and their whole family have experienced living a plant-based lifestyle. Bursting with inspiration, practical guidance, and beautiful four-color photography, The Plantpower Way has more than 120 delicious, easy-to-prepare whole food recipes, including hearty breakfasts, lunches, and dinners, plus healthful and delicious smoothies and juices, and decadent desserts.
But beyond the plate, at its core, The Plantpower Way is a plant-centric lifestyle primer that finally provides the modern family with a highly accessible roadmap to long-term wellness and vibrant body, mind, and spirit health. The Plantpower Way is better than a diet: It's a celebration of a delicious, simple, and sustainable lifestyle that will give families across the country a new perspective and path to living their best life.
leaves. Slice the radishes into thin pieces. 6. Add the celery and the radishes to the bowl. Toss and serve! POTATO SALAD Summer cookouts and potato salad go hand in hand. Our version of this American favorite is sure to win you over. With fresh vibrant herbs, fresh olives, and powerful pumpkin seeds filled with protein and iron, this salad says . . . yes, let’s eat outside! Ingredients 5 pounds red potatoes 1 cup Vegenaise � cup Dijon mustard 2 tablespoons olive oil 2 teaspoons large-grain
the pan. 5. Squeeze in the lemon and add the tamari and stir again. 6. Turn the sautéed mixture out over the bread cubes. Sprinkle with the fresh herbs and seaweed and mix well. If needed, add the sea salt. 7. Transfer to a large flat casserole dish. Add � cup of the filtered water.Cover the dish with aluminum foil or lid and bake for 30 minutes, until moist and heated through. Add the remaining � cup water, if needed. Chef’s Note: Be mindful that using store-bought gluten-free breads doesn’t
are also an excellent source of potassium, which helps the body process sodium and lower blood pressure. You can leave out the Almond Pesto if you are on the Transformation path. Serve the mushrooms with a classic Caesar salad using our Caesar Salad Dressing and enjoy a little taste of Italy. Ingredients 6 large portobello mushrooms 6 tablespoons balsamic vinegar Blackened Tomato Cashew Sauce Almond Pesto Crumbled Walnut Parmesan 1 cup fresh local sprouts Preparation 1. Preheat the oven to
is low, none should be taken. Becoming beekeepers ourselves and/or supporting local beekeepers in utilizing natural, pesticide-free, noninvasive practices should be a high priority. Here are four ways you can help support our powerful pollinators: 1. Buy local organic honey from beekeepers who practice conscious methods. 2. Plant a pollinator garden. 3. Become a beekeeper or hang out with one. We frequent local hives, which is a great educational opportunity for our kids. Honoring, nurturing,
Secret Tomato Sauce 2 Salsas Lemon Guacamole Fermented Probiotic Kraut Classic Dijon Honey Dressing Grapefruit Miso Dressing Asian Dressing Breakfast + Brunch Zucchini Bread No-Lox Plate Blackened Bok Choy Farmers Market Veggies Chia Seed Pudding Soups + Salads Black Bean Soup Ginger Turmeric Carrot Soup Cleansing Beet Soup Sprouted Mung Kicheri Heirloom Tomato Soup Red Chard Miso Soup Parisian Asparagus Salad Raw Bok Choy, Shelf . . . Raw Kale Salad Roasted Corn & Tomato