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by Jordan Bourke (Author), Jessica Bourke (Author)
Delicious recipes that provide easy ways to swap unhealthy ingredients for nourishing alternatives, without having to compromise on flavor and enjoyment.
This cookbook is not about denial; its approach to cooking and eating simply swaps ingredients such as refined sugar, wheat, and dairy for natural and healthier alternatives that achieve the same indulgence without the negative health impacts and connotations associated with certain ingredients. These easy swaps make healthy eating both simple and delicious. Recipes range from simple sharing plates "Foods from Afar" such as Massaman Curry, and Smoked Mackerel Sushi Rolls. There are "Light & Fresh" dishes such as Polenta Pizza, as well as "Comfort Food" recipes including Wild Mushroom & Leek Risotto and Lasagna. With ideas for everything from brunch, such as New York Avocado Toast, to "Sweet Treats" like Cheesecake with Sweet Cherries, Jordan and Jessica Bourke combine their expertise as a chef and nutritional therapist to prove that you can have your cake and eat it.Author Biography
Jordan Bourke worked as a chef at the Michelin-starred Petersham Nurseries restaurant, London and now cooks for clients, specializing in food for health, as well as working as a recipe writer and broadcaster. His sister Jessica is a nutritional therapist and natural fertility specialist. She writes for Irish media on fertility and nutrition.
Number of Pages: 144
Dimensions: 0.78 x 8.57 x 7.03 IN
Publication Date: July 12, 2022
