A vegan and sugar-free recipe book containing over 520 recipes with a full colour photograph of every recipe. The book covers all possible meals: breakfasts, spreads, lunches, soups, dinners, tofu and tempeh recipes, one pot meals, home-made pasta, savoury baking, sweet baking, desserts, snacks and drinks. Various cooking and preparation techniques are explained and dishes come from a large range of ethnic influences. The dishes are easy to prepare as daily meals for one's family. Suggestions are given for substituting ingredients to make the best of what is in season and to suit the average pantry. The recipes were constructed from scratch, as well as modifying a few well-kwn favourites using meat and dairy substitutions. Baking and making desserts without eggs, dairy or sugar are made easy with additional hints for interchanging ingredients. The sweet baking and dessert sections also contain extensive nutritional information (including protein, iron and calcium content). The index is ingredients-based and most recipes have cross-references to other recipes, preparation techniques or accompanying meal and sauce suggestions.
Laurinda Erasmus is passionate about living an ecologically sound life and enjoying a healthy life-style. This book is the result of extensive research over five years in nutrition and improved eating habits. She feels strongly that one should nourish one's body by eating wholesome, healthy (mostly organic) plant-based foods and avoiding refined sugar, preservatives, artificial colours, synthetic flavours, even cutting down on unnecessary medicines. By switching to a completely plant-based and sugar-free diet, the author testifies feeling fitter and more energetic now in her forties than in her twenties.