Author Description

"I want to share my 23 years of experience eating and cooking a plant-based vegetarian diet... Eating with the seasons is more affordable, supports your local community and makes the most of what is plentiful at that time of year. The nutrient levels of vegetables are at their peak when just picked too, so the fresher your produce the better. This book is aimed at families, with most recipes serving four to six people ... In a few recipes there's an option for the leftovers to be made into something else for another meal"--Page 3.