Healthy Vegan, Happy Body is a recipe collection and cookbook for whole food plant based meals by Tess Challis. Released 26th May 2020 by Callisto on their Rockridge Press imprint,
it's 242 pages and available in paperback and ebook formats. It's worth
noting that the ebook format has a handy interactive table of contents
as well as interactive links. I've really become enamored of ebooks with
interactive formats lately. For
Kindle Unlimited subscribers, this book is currently included in the KU
subscription library to borrow and read for free.
The recipes are arranged thematically, an introduction with general directions for prep-work and pantry ingredients is followed by chapters for smoothies juices & shakes, breakfast, snacks and sides, salads, soups & stews, handheld food/wraps, rice & noodles, special occasions, desserts . Each of the recipes includes an introductory description, ingredients listed in a bullet point sidebar (US measurements only, no metric equivalents), and step by step instructions. Nutritional info includes calories, fat, carbs, fiber, protein, sodium and micronutrients . Variations and alternatives are provided at the end of the recipes. There is a resource list, bibliography and related reading links, as well as a metric convesion table at the back of the book.
Most of the ingredients should be available at any well stocked grocery store although some might need to be sourced at specialist (vegan) grocers.
My main quibble with the book is that the recipes are mostly not photographed. There are some photos, and they're clear and attractive, but they only represent about 5% of the recipes included in the book. It is, however, a very well written book full of family friendly plant based foods many of which will also appeal to non-vegans.
Four stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
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