This cookbook complies with the latest research concerning healthy and savoury food. It offers a wide range of facts on proteins and basic ingredients as well as helpful tips and practices which can be implemented in everyday cooking.

For anyone interested in ecology, sustainability and gastronomy, this eye-opening cookbook is fascinating and inspiring reading.

The book includes recipes for delicious soups, hot foods, salads, cold dishes and pies, pâtés and pirogues. Many of the recipes are based on ingredients like beans, tofu, tempeh and seitan.

Moreover, the book can be used as a guide for anyone considering to 'go green' or change their eating habits in order to get a more nutritious and inspiring diet in general.

CONTENTS

In theory - all about proteins, leguminous fruits, soya beans and keeping a well-

balanced diet

In practice - tips about cooking, kitchen

Utensils and basic ingredients

Recipes

Soups

Hot dishes

Salads and cold dishes

Marinated beans

Pies, pâtés and pirogues

THE AUTHOR

Lisbeth Tordendahl is a nutrition consultant certified from programmes in USA and England. She works as a nutritionist and holistic health lecturer and runs a private clinic, www.biopat.info, consulting both children and adults about health issues and nutrition.

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