Healthy Vegetarian Recipes Archives

Roasted Eggplant excerpted from Plant Based Magic: 120 Seasonal Recipes for Healing Body and Soul by Lisanna Wallance. Photography © Lisanna Wallance.

Plant-Based Magic: 120 Seasonal Recipes for Healing Body and Soul by Lisanna Wallance

Food is a powerful form of medicine, and cooking is magic: the everyday alchemy that transforms simple ingredients into meals to nourish your body, nurture your soul, and bring your loved ones together around the table.

In Plant Based Magic, clinical herbalist Lisanna Wallance draws on her knowledge of herbal medicine and modern nutrition to offer more than 100 entirely plant based, gluten free, seasonal recipes designed to support energy, digestion, immune function and more.

Because she believes that magic doesn’t have to be a mystery, every recipe shares the science behind its revitalizing effects. From a citrus and sugar snap pea salad rich in vitamins C and B3 to promote glowing skin, to roasted eggplant packed with brain supporting antioxidants, these recipes combine nourishing ingredients with practical nutritional insight.

Inside, you’ll find:

Seasonal mains: Adaptogenic Stuffed Zucchini for Stress; White Bean Soup for Digestion; Crispy Kohlrabi Steaks for Detox
Simple sides and lighter bites: Maple-Roasted Roots for Immunity; Parsnip, Leek, and Orange Soup for Serenity; Honeydew-Basil Salad for Hydration
Healthy desserts: Strawberry-Lemon Squares for Euphoria; Rosemary-Clementine Cake for Cognition
Potent “potions”: TranquiliTea for Deep Sleep; Balancing Chia Lemonade for Satiety; Flower Vinaigrette for Radiant Skin

This is a book for anyone ready to take their wellness seriously without sacrificing pleasure. Plant Based Magic encourages you to turn every meal into a wholesome, joyful and even magical act of self care. (more…)

Ful Medames, Harissa Roast Tomatoes & Pickled Chilli Salsa excerpted from Centerpiece: Bold, vibrant recipes to put vegetables in the spotlight by Helen Graham. Photography by Yuki Sugiura.

Centerpiece: Bold, vibrant recipes to put vegetables in the spotlight by Helen Graham

A celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: centre stage.

Drawing inspiration from the rich flavours of the Middle East and North Africa, as well as Helen Graham‘s Ashkenazi Jewish heritage, this cookbook features 100 inventive, vegetable based recipes that will transform your table. With accessible ingredients and simple methods, Graham’s flavour packed combinations of spices, herbs and sauces elevate vegetables into something truly showstopping.

What’s Inside

The Meal Before the Meal
Mushrooms with Tamari & Pomegranate Skewers
Halloumi Ricotta Fritters with Spiced Lemon ‘Honey’

The Main Event
Harissa Roast Carrots, Mango Labneh & Mint
Hispi Cabbage with Date Butter & Tahini

On the Side
Potato Salad with Basil Zhoug & Coconut Crunch
Hawaij Roast Potatoes with Preserved Lemon Roast Shallots

Something Sweet
Za’atar & Cherry Chocolate Refrigerator Cake Bars
Poppy Seed & Orange Blossom Babka

About Helen Graham

Helen Graham was Executive Chef at the renowned London restaurant Bubala for five years, following roles at critically acclaimed restaurants including The Palomar and The Barbary, as well as the Ottolenghi Test Kitchen.

Praise for Helen Graham

Meera Sodha: “Helen’s recipes are the most exciting thing to have happened to vegetables since Ottolenghi.”

Anna Jones: “Original, do-able, unquestionably delicious vegetable recipes. I love this book.”

Jay Rayner: “Helen Graham has a thrillingly unique way with flavours, which makes you look at familiar ingredients anew. Her bold plant based cookery takes the Middle Eastern repertoire and shakes it by the scruff of the neck.”

Yotam Ottolenghi: “Helen carries the torch for all the ingredients I love most. Vegetables behaving exactly as they should. A cook after my own heart.”

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