Eat the Rainbow

Description

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!Eat the Rainbow uses nature’s naturally colourful and nutrient-rich ingredients to create vibrant plant-based food that’s delicious, playful and so good for you too.

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.

6
Introduction

16
Equipment

18
Brilliant breakfasts and smoothies
Magical morning almond butter oats with stewed blueberries
Black forest smoothie bowls
Fluffy strawberry banana smoothie bowl
Super greens smoothie
Sunrise smoothie
Mindful matcha iced latte
Dreamy cherry vanilla iced lattes
Overnight oats to glow

• Banana and peanut butter
• Blueberry and vanilla
• Tropical

Calming grain-free porridge
Chocolate chia pudding with raspberries and coconut cream

42 Joyful brunches
Vibrant raspberry jam and peanut butter crêpes
Rainbow aquafaba waffles
Heavenly chocolate and strawberry granola
Berry breakfast pizza
Cashew butter waffle sandwich
Golden chickpea pancakes
Sunshine yoghurt pots

58
Magical mains 
Cosy cauliflower and coconut curry
Roasted rainbow veggie traybake
Rainbow chilli-stuffed sweet potatoes
Simply sweet and sour tofu bowls
Tomato heart tart
Zesty lemon linguine with kale cashew pesto
Super simple roasted tomato soup
Zingy poke bowls
Smoky sweet potato pizza
Green goddess falafel
Tangy tomato and lentil tart
One-pot veggie tagine with jewelled bulgur wheat
Roasted red pepper pasta pick-me-up with crispy chickpeas
Glow me up mac n’ cheese
Smashing sushi sandwich

94
Kaleidoscope salads and sides 
Jackfruit buddha bowls with quick satay sauce
Top tomato salsa
Spiced crispy chickpeas
Golden hummus
Magical Mexican salad bowl
Smoky beetroot and butterbean dip
Sweet potato, kale and chickpea salad with creamy tahini dressing
Warming winter squash soup with toasted croutons
Get your greens soup

114
Diamond desserts 
Pretty in pink raspberry cheesecake pots
No-bake berry chocolate tart
Tropical creamsicles
Pretty puffed apple roses
No-bake galaxy blueberry donuts
Easy peachy sorbet

128
Mindful cakes and bakes
Lush lime drizzle cake with coconut frosting
Bright blueberry and lemon loaf cake
Brilliant blueberry crisp
Pink beet and chocolate muffins
Jewelled cranberry and orange mini bundt cakes
Sunshine heart tarts
Summery strawberry tarts

144
Colourful kids
Crispy BBQ cauliflower bites
Cheeky chickpea nuggets
Colourful carrot chips
Rainbow pitta pizzas
Cheesy courgette and carrot muffins
Chocolate banana popsicles
Berry bliss balls
Dazzling chocolate-dipped dates
Easy banana pancakes
Berry easy chia jam tarts

168
Everyday essentials
Berry best chia jam
Top tortillas
Real easy roti
Simple seeded bread
Ultimate pizza dough
Notella milk
Moon milk
Creamy cashew milk
Quick cashew cheese
Vegan parmesan
Roasted red pepper pesto
Almond butter

184
Index

188
Acknowledgements

190
FAVE SUPPLIERS

191
RESOURCES / STOCKISTS

Additional information