I recently received a copy of the newest special issue from Woman’s World magazine called Eat Well, Live Well which features 130 plant based recipes organized by color. This book covers every fruit and vegetable you can imagine and delicious ways to prepare them.
If you have a specific plant that you love, this issue explains why it’s nutritious and ideas for how to prepare them in a new way. The issue is broken down by red, green, orange, purple and white. Each chapter focuses on a single color making it easy to plan your meals. A salad from one color works great with a protein dish from another. You can easily cook with the whole color spectrum without a ton of effort.
It’s not only salads, there are delicious desserts and ways to incorporate plants into things you cook every day. If you want more leafy greens in your diet then choose from Tuscan Kale and Ricotta Cannelloni, Avocado Shrimp and Asparagus Salad and many more. Another creative way to use kale is in pesto, such as in our recipe for Pesto Spaghetti with Seared Tuna.
Buy your copy of Eat Well, Live Well on Amazon. The issue is an easy way to change your diet for the better without sacrificing flavor or meat. This doesn’t ask you to stop eating meat or become vegan. They just offer smart choices to make your life healthier.