Be A Plant-Based Woman Warrior: Live Fierce, Stay Bold, Eat Delicious

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Be A Plant-Based Woman Warrior: Live Fierce, Stay Bold, Eat Delicious

Be A Plant-Based Woman Warrior: Live Fierce, Stay Bold, Eat Delicious

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This is the crust and the topping and then the lemon, the filling. So you've had a lemon square, maybe, or you've seen them in your life. I was just desperate to figure out how to make that sort of gelatinous. So what do you know what we used? Yeah. A bit of a tongue twister. And then one of my favorite fruits in the whole wild world is bananas. And so I saw banana muffins or bread and I just like- potato, but Yukon Gold are the best. So Yukon Gold and Japanese sweet potatoes, combined with nutritional yeast. They're awesome. And then I put in some kale. As I'm writing this I've just pulled their veggie lasagna (layers of mushrooms, carrots, peppers, spinach, and tofu ricotta alternating with mashed sweet potatoes) out of the oven and have some brussel sprouts tossed with nutritional yeast, hot sauce, and vinegar cooking.

No, I just feel like, right now, before we dive into the recipes, I kind of wanted to talk about why we decided to call this Plant-Based Woman Warriors. It's the title and it's kind of the push of a lot of the text in the beginning. And so it's not just another plant-based cookbook, in some ways. I mean, it is. It is. But it's sort of the push behind it was that I really meant this as a tip of the hat to my mom. Because as she said earlier in the podcast that my dad came home with this theory about how to prevent or he used to call it arresting and reversing heart disease and a lot of just chronic Western diseases. The original “Julia Child of plant-based cooking” teams up with her daughter to offer a multigenerational celebration of the power of a plant-based lifestyle—with 125 recipes.The Esselstyn family is three generations plant-based strong. Encouraged to create recipes without dairy and meat when her husband’ research pointed to the impact of diet on reversing disease, Ann Esselstyn began feeding her family creative, plant-based meals more than thirty years ago. She and her daughter, Jane Esselstyn, are bolts of energy from the same strike of lightning and have become fierce, big-spirited advocates for a plant-based lifestyle, reaching hundreds of thousands of fans through their previous books and their popular YouTube channel.At eighty-six and fifty-six, respectively, Ann and Jane are pictures of ageless health and vibrancy and spend their days hiking, doing yoga, gardening, cooking, and spreadin Because I mean, it's like the coolest thing you could do, I think. Because eating, it's a non-optional. If you can cook, you are so free. If you can make your own food, you are so empowered. And I love that this is a multi-generational gift that we've been given, like his eight-year-old made dinner for all of us the other night.

Customer reviews

No, it's like it is the most beautiful sky blue ever. We have a great uncle and aunt and we call this Little blue.

All right. Let's move on to another thing that I would say you're incredible at doing it. I don't know about you, and I can tell you that I'm not as good about it as I should be, and that is making Warrior Salads.It's the only male thing in this book, my husband's arm, because he cooks all these amazing foods better than all of us. Now this, Cauliflower Fritters. I've obviously got cauliflower on my brain right now. But Cauliflower Fritters, they look like they're deep fried.

Well, what's funny is that, with the antics that you're pulling right now, there's a quote in here from Jane's husband, Brian Hart. And he basically says, "Ann is a bully, but a bully for good." You are. You are, and it's adorable. You're an adorable bully. It's spinach or butter, whatever green you want. And then the barbecued pulled portobellos are so fun. You just have portobello mushrooms and you take the stems and you literally pull them apart so it looks like the strings of pulled pork kind of stuff and put in a little liquid smoke and cook so the smokey flavor's in them, and then some barbecue sauce at the end just to coat them. Cha cha cha. And just the other day we had some people over for lunch and you made the most gorgeous open-faced heirloom tomato and corn- Did I say? Yeah, gravy. But first, before you go, I just want to say the photography in this is incredible Purple cabbage. Purple cabbage. Purple cabbage should go everywhere you can put it. In every salad, every sandwich.Wait, Jane. Stop. Stop before you go beyond the crust, because we also have to experiment with your cereal as the crust for this, sometime. Even better than the recipes is the attitude of enjoyment and satisfaction around food that purveys this book. I feel that it's common for people to see a plant-based diet as a deprivation, but it's clear that the Esselstyn family doesn't feel that way! It's wonderful to see an example of a family culture built around healthy eating. The Esselstyns are the gift that keeps giving! Jane and Ann not only take you to Flavortown, but they help you live long and well while there.” —Tracey and Jon Stewart Well, what I love, too, is that in the book you have photos of the cozy little pine needle path that actually takes you from 2 Pepper Ridge Road, to is it 3? Aye, we do. It's Clava Cairn. Clava Cairn Soda Bread. Did you see it? You cut it open at the top. You put a cross on top so the fairies can get out.

That's right. And I also noticed in here that you say that the fiercest person that you know in the world is who? So there was nothing to tempt us in that other world as if we were being good by doing it. Because the key thing I can say, and I say it all the time, is you have to read ingredients. If you know that you are not eating meat, you're not eating dairy and you're not eating oil, then read the ingredients and you will be horrified at the long list which you have to have a magnifying glass to read. No, no. No, no, no. The Lemon Pie Squares, the base of this is raisin and pecans, lightly toasted, so that it's really a flavorful base. And then the top-

Here’s a minute by minute of Be a Plant-Based Woman Warrior Review with Ann & Jane Esselstyn:

Well actually, I still love a little Sherry in my mushroom gravy because it leaves the flavor. The alcohol burns right off and that's nice. Well, I know, but I think it's great that you are... Obviously, it's part of this book, it's part of you sharing that experience and I applaud you for it. Were the tofu cubes that you had in those big wooden salad bowls the other night, were those all the same variety or were they different varieties? Be a Plant-Based Woman Warrior isn’t your typical cookbook. Truly, it’s a peek into our family history with stories, photos, quotes, and recipes from three generations of Esselstyns. Mostly, this book pays homage to the people who started it all - my parents - for forging and navigating that undiscovered path of plant-based nutrition at a time when no one understood how vital it was (including me and my siblings).



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