We were thrilled to get our hands on this stunning and colorful cookbook from Connecticut’s own clean-eating author Terry Walters. Organized by season, there are 200 plant-based recipes to choose from. Terry has a way of making even the absolute cleanest dishes taste bright and yummy and the book is full of tips and tricks. You’ll find fermentation recipes including Kimchi and preserved lemons and useful methods for making robust veggie stock plus fried rice, millet tarts, and cauliflower casserole.
We had fun with Roasted Asparagus Quinoa Bowl with Lemon Dill Dressing. Hearty enough for a main dish or served as a side, this bowl was a simple one to put together. We’ll never cook quinoa without kombu (seaweed) again!
We’ll make our way through the seasons in this book, whipping up everything from Pineapple Matcha Detox Smoothies to Ginger Molasses Cookies.
If you are looking for some inspiration for cleaning up your eating, this book is for you. And if not, the colorful artwork and photographs just might spark something in you!
Order here and ask Terry for a signed copy: terrywalters.net