The Plant-Based Cookbook: 100 Delicious Recipes for a Healthy Life: Volume 6

Description: Melissa Petitto, RD, was raised around an eclectic collection of food in Birmingham, Alabama. With two seemingly diverse cultures that center life around the kitchen, Petitto gained an early appreciation for food and its impact on a person's life. Attending Johnson & Wales University, Melissa Petitto was afforded the opportunity of working for The Governor's House Inn as the bed and breakfast chef and at Cooking Light magazine in the test kitchen. To enhance her skills and opportunities, she furthered her education at Emory University Hospitals with a dietetic internship. Upon passing her registered dietician's exam, Petitto made the move to New York City to pursue her career goal of becoming a personal chef. After twelve years in the city, Petitto recently made the move west, now calling Santa Barbara, California, home, and became the personal chef she had envisioned herself to be with an A-list clientele. In recent years, she has traveled to teach cooking classes and works at the Hilton Head Health Institute, a premier weight-loss spa, where she lectures, presents food demonstrations, and consults with individual clients in attendance in addition to traveling to York, Maine, to teach classes at the well-known Stonewall Kitchen Cooking School. Petitto is the author of Acai Super Berry Cookbook, An Apple A Day, 30 Minute Paleo Meals, The CBD Handbook, and Red Hot Sriracha. She collaborated with Hilaria Baldwin on The Living Clearly Method. Whether cooking dinner for an individual client or a dinner party of twenty-five, Melissa Petitto exudes the passion she feels for nutritious food and its role in a family's life. /p> PLANT-BASED FOR ALL SEASONS SPRING RECIPES SAVORY Crispy Cauliflower BBQ Tacos with Lime Crema and Shredded Cabbage Italian Stuffed Artichokes Korean Spring Onion and Mung Bean Pancakes Grilled Asparagus Salad with Arugula, Mint, and Olives Collard Green Wraps with Turmeric Rice, Pickled Veggies, and Coconut Peanut Butter Sauce Little Gem, Carrot, Radish, and Snap Pea Salad with Green Goddess Dressing Black Rice Ramen with Kombu Dashi-Miso Broth and Spring Vegetables Springtime Buddha Bowls with Carrot Ginger Sauce Cream of Celery and Celery Root Soup 3 Fresh Pasta with Morels and Peas SWEET Strawberry Shortcake with Whipped Coconut Cream Coconut Rice Pudding with Mango Strawberry Coconut Milkshake Key Lime Pie Shake Carrot Cake with Cream Cheese Frosting Lemon Pound Cake with Fresh Spring Berries Coconut Bread Baked Lemon Poppy Seed Doughnuts Matcha Sponge Cake with Raspberry Cream Blueberry Coffee Cake SUMMER RECIPES SAVORY Crispy Corn Fritters with Tarragon Remoulade Summer Heirloom Tomato-Watermelon Salad with Crisp Basil and Aged Balsamic Caramelized Golden Tomato Tarte Tatin Grilled Cauliflower Steaks with Olive-Pepper-Herb Salsa Cold Farfalle Salad with Pesto and Tomatoes Jackfruit Jerk Carnitas with Pineapple-Mango Salsa Chickpea Salad Sandwiches with Quick Pickles Perfect Picnic Crispy Purple Potato Salad Portobello and Pepper Fajitas with Guacamole Mushroom BBQ Sandwiches with Red Cabbage Slaw Vegan Beet and Mushroom Burger SWEET White Peach and Fig Granita Peach Crumble Dark Cherry Clafoutis Two-Ingredient Cantaloupe Ice Cream Dark Chocolate-Covered Watermelon Bites with Sea Salt Watermelon Vodka Lemonade Slushie Frozen Orange Dreamsicle Pie Chocolate Chip Cookie Ice Cream Sandwiches Blackberry and Brandy-Soaked Pound Cake Parfaits FALL RECIPES SAVORY Coconut Curry Laksa Tuscan Kale Caesar Salad with Crispy Chickpeas Bombay Burrito with Cilantro Chutney and Pickled Onions Fall Bean and Butternut Squash Minestrone Sweet Potato Latkes with Chives Roasted Cauliflower-Parsnip Soup with Mushrooms Roasted Delicata Squash, Pomegranate, Pepita, and Quinoa Salad Roasted Brussels Sprouts with Dried Figs, Furikake, and Slivered Almonds Potato and Parsnip Mash with Gravy Lentil and Mushroom Loaf with Glaze SWEET Decadent Chocolate-on-Chocolate Cake Pumpkin, Cashew Cheesecake with Phyllo Crust Sticky Orange and Vanilla Upside-Down Cake Pear Tarte Tatin Double Hot Chocolate with Whipped Coconut Cream Baked Apple Cider Doughnuts Dracula's Love Potion Peanut Butter Caramel Apples Granola-Stuffed Baked Apples with Apple Cider Sauce Chocolate-Covered Pumpkin Cake Pops WINTER RECIPES SAVORY Crispy Baked Vegan Mac and Cheese Whole Head of Roasted Cauliflower with Turmeric Tahini Sauce Portobello Mushroom Wellingtons with Red Wine Jus Creamy Kale Gratin Hasselback Butternut Squash with Red Currants and Hazelnuts Leek, Chestnut, and Apple Stuffed Acorn Squash Brussels Sprout, Apple, Turnip, and Mandarin Slaw Roasted Beet and Jerusalem Artichoke Carpaccio with Citrus Salad and Maple-Glazed Pistachios Escarole and White Bean Soup Naan Flatbread with Curried Cauliflower, Hummus, Fresh Herbs, and "Yogurt" Sauce SWEET Chocolate, Ginger, Orange and Cupcakes Nog Pear and Dark Chocolate Chunk Bread Pudding No-Bake Pecan Pie Bites Peppermint Patties Pumpkin Pie Crème Brûlées Dark Chocolate Winter Squash Bread Baked Apples with Salted Caramel Sauce Cashew Cheesecake with Date Walnut Crust Mini Dried Fig and Chocolate Olive Oil Cakes ABOUT THE AUTHOR INDEX

Price: 34.48 AUD

Location: Hillsdale, NSW

End Time: 2024-11-07T05:34:04.000Z

Shipping Cost: 33.42 AUD