Overview

Balancing your diet by consuming animal protein is straightforward - a chicken breast, fillet of salmon or lamb chop are nearly pure protein - but there is very little that offers the vegetarian, vegan - or flexitarian - that ease. In PLANT POWER, Annie Bell shows you how to source plant proteins from high-quality unrefined whole foods. She explains which foods contain protein and the simplest and most delicious ways to include a broad range in your diet to ensure that you optimise your protein consumption with no need for expensive supplements or 'fake' meats. Recipes include Three Seed Porridge with Berries for breakfast, Spicy Lentil Baked Eggs for a power brunch, a nourishing Spring Root and Farro Salad for lunch on the go and Halloumi and Pine Nut Burgers for a satisfying supper. With comfort food like Spaghetti Carbonara and bowls of energy such as Cauliflower Dhal with Coco-Lime Yogurt, Annie shows that good nutrition and good food should always go hand in hand.

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Annie Bell (ANutr) is a Registered Associate Nutritionist with a Master of Science degree in Human Nutrition. She began her career as a chef, before becoming the cookery writer for Vogue, and then food writer on the Independent. She has been principal cookery writer for the Mail On Sunday's YOU Magazine for the last 20 years. Annie Bell's previous cookbooks include Annie Bell's Baking Bible, How to Cook, Low Carb Express, Low Carb Revolution and the Gorgeous series.

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