The Plantpower Way
Whole Food Plant-Based Recipes and Guidance for The Whole Family: A Cookbook
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- USD 15.99
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- USD 15.99
Descripción editorial
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.
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Piatt and Roll (The Plantpower Way) draw on their experience running yoga and meditation retreats in Tuscany to offer Italian-inflected vegan fare with input from places as far-flung as the California coast and Ireland. The emphasis is on "high vibrational foods" (organic nuts, fruits, vegetables), and the most appealing choices come from the vast repertoire of traditional Italian dishes that are vegan in their original form, such as a panzanella with heirloom tomatoes, a cake with Sangiovese grapes and fennel seeds, and orange "cheese" from Sicily. Other vegan cheese substitutes include a Gorgonzola replacement made with Irish moss, acidophilus, nutritional yeast, and spirulina to mimic blue veins. That's clever, but there isn't much to many of these recipes: melon carpaccio is shaved melon with salt and a scattering of sprouts, and "roasted artichokes" are actually boiled artichokes, or perhaps steamed, as the instruction to boil them in a double boiler make little sense. There are other missteps: a refreshing mix of tomato and endive is labeled "cabbage salad," and a supposedly gluten-free tiramisu calls for flour. Headnotes are anemic, while sidebars provide fodder for meditation and some instructions for daily practice. Though well-intentioned, the authors seem to have a loose grasp on the fundamentals of Italian cooking.
