Color Me Vegan
Maximize your Nutrient Intake and Optimize your Health by Eating Antioxidant-rich, Fiber-packed, Color-intense Meals That Taste GreatBook - 2010
"With Color Me Vegan , Colleen Patrick-Goudreau takes veganism to a whole new level. This is exactly what people need to eat more compassionately, experience superior health, and enjoy out-of-this-world flavors. Get ready to taste the real rainbow!"--Rory Freedman, author of the #1 New York Times bestseller Skinny Bitch
"In Color Me Vegan , Colleen Patrick-Goudreau makes assembling balanced meals as easy as painting by numbers. With the publication of her third book, Patrick-Goudreau remains one of the most endearing and innovative vegan chefs."--Bryant Terry, author of Vegan Soul Kitchen
"Taking 'nutrient-dense' to a whole new level, Color Me Vegan provides a mouthwatering palette of simple but delectable recipes. We should make a point to eat the rainbow, and this book is the pot of gold at the end that is sure to brighten any diet!"--Dr. Michael Greger, Director of Public Health at the Humane Society of the United States
Eat by color for more flavorful meals and extraordinary health!
In Color Me Vegan , author and vegan extraordinaire Colleen Patrick-Goudreau brings an edible rainbow of plant-based cuisine to your kitchen table with 150 flavorful recipes designed to boost your health and perk up your palate.
With color as the guiding principle behind each section, Colleen shows vegetarians, vegans, and everyone in between exactly how phytonutrients--the most powerful, pigmented antioxidants on earth, found in everything from select fruits and vegetables, to grains, legumes, nuts, and seeds--can be expertly incorporated into your meals for the greatest nutritional punch.
From the "Color Me Blue" chapter, for example, you'll be treated to recipes such as:
--Radicchio Fennel Salad with Caper Dressing
--Chilled Blueberry Mango Soup
--Lavender-Roasted Purple Onions
--Eggplant with Dengaku (Sweet Miso) Sauce
--Purple Plum Pie with Crumble Topping
From sensational starters and salads, to filling mains and sides, to crave-worthy desserts--in every color--each recipe is not just a feast for your stomach, but a feast for your eyes as well! Check out more about the book at http://www.colormevegan.com .
ANF 613.286 PAT
From the critics
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Strawberries with Lavender Syrup
Irish mashed potatoes with Kale (colcannon)
Mushroom barley soup
"Shiitake mushrooms (as well as oyster, king oyster, and maitake) have been found to be a top source of potent antioxidants, particularly one called L-ergothioneine. Providing cellular portection, this antixoidant is also found in portabellos and creminis, followed by white buttons."
Ways to Increase brown and black foods:
Add sliced mushrooms to pasta and salad
Choose black sesame seeds instead of the more common tan or white seeds.
Sprinkle kelp flakes on your salad or your better than Tuna Salad.
Slice nori into small strips and sprinkle on top of salads
Incorporate balck beans int omany dishes (soups, salads, burritos, etc.)
Add dates to a fruit smoothie
Replace brown rice with the gorgeous black Forbidden Rice.
Choose a variety of lentils, including black beluga.
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