Eat The Rainbow

Eat The RainbowIn this sumptuous book, vegan specialist Harriet Porterfield, creator of Bo's Kitchen, presents delicious and nutrient filled recipes which are bursting with colour to enrich your body and nourish your soul. Eating the rainbow is a natural rule of life; we are always told that the more colours in your diet, the better for you it will be. This is because different plants contain different pigments, or phytonutrients, and the more vibrant their colour,

In this sumptuous book, vegan specialist Harriet Porterfield, creator of Bo's Kitchen, presents delicious and nutrient-filled recipes which are bursting with colour to enrich your body and nourish your soul.

Eating the rainbow is a natural rule of life; we are always told that the more colours in your diet, the better for you it will be. This is because different plants contain different pigments, or phytonutrients, and the more vibrant their colour, the more of these nutrients they contain!

Bo's Kitchen has transformed this lesson into a bright and beautiful invitation to embrace nature's natural menu with mindful eating tips and eco, ethical and wellness insights, turning the holistic hues of the rainbow into delicious and nutritious recipes that look and taste great.

From moon milk and galaxy donuts to sunshine pizza and rainbow buddha bowls, her expertise as a recipe developer and food stylist make this conscious cookbook a tasty and nutritious must-have for any holistic kitchen shelf.

Eat the Rainbow contains sections on:

• Bright breakfasts, smoothies and juices, from dreamy blue coconut shakes to chia and beetroot mousse parfaits and rye aquafaba rainbow waffles.
• Magical meals for on the go, like the green goddess tart, sushi sandwiches with pickled beetroot or sweet and spicy pho.
• Kaleidoscope salads, sides and appetisers to bring colour to your day, like the avocado maki, sesame and spinach rice balls or the rhubarb, strawberries and cherries galettes.
• Hearty helpings to warm your soul, like golden masala roti with curried carrot falafel or roasted pepper pasta with crispy spiced chickpeas.
• Diamond Desserts for the sweet-toothed, including matcha and blackberry curd tarts and raw vanilla donuts with blueberry cashew frosting.

Eating the bright and colourful bounty of nature's harvest is a great way to boost your body's immunity, improve your mood and connect with the goodness of the natural world.

Choose nature's naturally colourful and nutrient-rich ingredients to create vibrant plant-based food that's delicious, playful and so good for you too. Conscious cooking is the future!

About the Author

Harriet Porterfield is the creator of Bo's Kitchen, a plant-loving, herbal-tea-hoarding foodie from the UK with a passion for vegan food. She is a self-taught cook and has been vegan for more than 16 years. Her recipes can be found at Bo's Kitchen on Instagram (@bos.kitchen) or at boskitchen.com. A colourful food writer and photographer, she loves to create fantastic food that looks as good as it tastes.