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Name: Wild Recipes: Plant-Based, Organic, Gluten-Free, Delicious: Sawko, Emma, Wild and the Moon: 9782081513389: Amazon.com: Books
Price: 24.4 USD
Availability: LimitedAvailability
Rating: 4.3 (21 reviews)

Emma Sawko

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Wild Recipes: Plant-Based, Organic, Gluten-Free, Delicious Hardcover – September 15, 2020

by Emma Sawko (Author), Wild and the Moon (Author)

4.3 21 ratings

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Over 120 vegan, gluten-free recipes bursting with flavor that are both good for you and good for the planet.

What if, with each meal, you could change the world for the better? Globetrotting, health-food loving entrepreneur Emma Sawko turned that ideal into a reality, through recipes that combine ambrosial flavors in organic, plant-based, and gluten-free fare. Her personal quest to make great food that is as good for you as it is for the planet became an international sensation with her Wild & the Moon restaurants in Paris, Dubai, and Abu Dhabi.

Wild & the Moon's team of chefs, nutritionists, and naturopaths have crafted 120 superfood-enriched recipes, including Better than Botox juice, Chocolate Chaga, Namaste smoothie, Pink Hummus, Abuela's Chickpea Soup, Avocado Gazpacho, Honey Mustard Kale Salad, Thai Curry, Earth Bowl, Acai Coco Loco, Chia Pudding, and Coco-Matcha Power Balls. Greta Rybus's magnificent photographs, along with notes on associated health and beauty benefits, accompany the seasonal, healthy, and purely delicious recipes.

Caring for the planet and for yourself starts in the kitchen, and these simple recipes from Wild & the Moon will boost your energy, wellness, and health all while treating Mother Earth with deep respect.

From the Publisher

cook book vegetables sustainable avocado toast clean eating raw juicing juice cleanse wellness fruit

Wild & The Moon founder Emma Sawko shares more than 120 planet-friendly recipes, from pancakes, juices, and coffees, to salads, comfort foods, super bowls, and desserts.

PINK HUMMUS

Serves 4

1. Soak the chickpeas in a bowl of cold water for 12 hours or overnight.

2. Rinse and drain well. Cook the chickpeas in a large saucepan of boiling, salted water for about 40 minutes until they are tender. Once soft, drain the chickpeas, reserving a small amount of the cooking liquid.

3. Place the chickpeas with a little of the reserved cooking liquid, olive oil, lemon juice, and tahini in a food processor and season with salt. Process until smooth and creamy, adding more of the cooking water liquid as needed.

4. Adjust the seasoning, if necessary, and stir in the beet juice, mixing well.

5. Transfer the hummus to a serving bowl or individual dishes and scatter over black sesame seeds or cooked chickpeas, according to personal preference.

INGREDIENTS

¾ cup (6 oz./160 g) dried chickpeas
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) lemon juice
3 oz. (80 g) tahini
1 tbsp (15 ml) beet juice
Salt
To serve: 1 tsp black sesame seeds or 1 handful cooked chickpeas


Chili Sin Carne	Raw Chocolate Tart	Earth Bowl

Editorial Reviews

Review

"We were able to get a preview, and were smitten with the healthy, flavorful recipes in the book!" — HELLO VEGGIE

From the Back Cover

Discover Wild & the Moon and their philosophy: "good for you, good for the planet, and delicious!" #eatwise From creamy konjac noodles to rawliflower salad, and from matcha nice cream to chocolate truffles, these 126 wild recipes are 100% plant-based, vegan, gluten-free, prepared with organic and seasonal ingredients, and bursting with flavor. Also featured: a guide to 18 superfoods; basic recipes including nondairy mylks, sauces, and cream cheese; and the author's favorite addresses forveggie-friendly food, shopping, and activities in New York, Paris, and Dubai.