About
How to Eat 30 Plants a Week Synopsis
30 plants may sound a lot, but in Hugh's expert hands it has never been simpler to meet your health goals.
Delicious meals can also be full of easy wins to perfect your plant intake, and pioneering gut-health guru Tim Spector explains why Hugh is bang on target to deliver the goods. By racking up the plant power and acing 30 plants a week, you'll feel great, have renewed energy and reset your microbiome.
In chapters such as Six-packed Soup and Stoups, Seven in the Oven, Fish Fivers, Meat and Many Veg Mains and Triple Treat Sides, Hugh shows you how to get many more plants on your plate no matter how many you're cooking for, 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. Plants is not only fruit and veg but much more besides - including nuts, seeds, pulses, grains, herbs, spices, chocolate and even coffee.
Recipes include:
· Shroomami stoup
· Sichuan aubergine with tofu and black beans
· Caponata with chickpeas and apricots
· Tomato and saffron baked rice
· Steak, charred lettuce and spring onion salsa
· Roast ratatouille mackerel fillets
· Very berry ripple fro-yo
... and many more!
With plant ingredients numbered by chapter, and helpful tips, tricks and swaps, it's easy to keep a count and rack up your weekly plant score. With Hugh to show you the way, you'll soon be nailing your 30 plants and more, week after week.
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Press Reviews
Hugh Fearnley-Whittingstall Press Reviews
I love the way Hugh inspires us to eat more of the good stuff, and he’s done it again brilliantly here. His Big Plant List and his strategies for embracing the good stuff are super-helpful, and his lovely recipes make eating more plants a joy. - Jamie Oliver
Hugh’s delicious recipes are very good medicine for a longer, healthier life, and plants are the most important part of the prescription. - Chris van Tulleken
Hugh translates the exciting science of the gut microbiome into something practical and easy. His beautifully diverse, plant-rich recipes are good for us and for the planet. - Poppy Okotcha
Eating lots more plants is by far the best thing we can do for our health and the health of the planet. Hugh’s delicious, super-simple recipes make that mission so much easier. - Henry Dimbleby
We all know it’s good for us to eat lots more plants, and good for the planet too. But how do you actually do it? Hugh’s brilliant book – full of great ideas for cramming more plants into your diet – makes it not just easy but also delicious. Good health really can taste this good. - Rosie Boycott
If ever there was a book which will make you eat the rainbow, this is it. Inspiring, colourful and bursting with flavour, each recipe is proof that diversity in our diet isn’t just good for us, our soil and our planet, it also tastes incredible. This fabulous book will change how you think about healthy food. - Sarah Langford
Author
About Hugh Fearnley-Whittingstall
Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy (twice), the Andre Simon Food Book of the Year (three times), the Michael Smith Award (twice), the Observer Food Monthly Best Cookbook and, in the US, the James Beard Cookbook of the Year. Hugh lives in Devon with his family.
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