Plant Based Diet for Beginners: Plant Based Diet Meal Plan, Plant Based Cookbook, with Easy, Delicious and Healthy Whole Food Recipes (Paperback) (ISBN-13: 9781660034260)

Simply by changing your diet, you can have more energy, feel better, lose weight and get better sleep. All 50 recipes in this healthy plant based cookbook include nutritional information as well as preparation / cooking time so you can schedule your time accordingly during the week. This is the perfect plant based diet, with recipes simple enough for complete beginners. Create a better, healthier life with this essential, ultimate guide to plant-based diets.

Here's what you can expect in this book:

• A short description of various plant-based diets
• List of ailments and diseases that a plant-based diet can alleviate
• Healthy foods, foods to avoid, and helpful information about them
• Recipes for every meal and snack
• Meal plans complete with grocery shopping lists
• Shopping tips
• Storage tips to eliminate food waste
• What to expect and prepare for when switching to a plant-based diet
• Helpful resources & references for further reading
• Helpful quick guides, such as measurement conversions to metric, rules for proper food combining, and other information you might like to look up quickly

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Sample Recipe: Chickpea-Free Falafel with Coriander

Prep time: 20 min. / Soak time: 30 min. / Dehydrate time: overnight or 8 hours / Storage: 2 days in the fridge / Serves: 4

Calories*: 301 kcal / Protein*: 9.2 g / Carbs*: 8 g / Fat*: 26.1 g (3.7 grams of which saturates) *Per portion

Instructions:

• Place all the falafel ingredients in a food processor and process until completely mixed. Shape the falafel mixture with your hands into walnut-sized balls and place directly on a mesh dehydrator sheet or a baking sheet.
• Put into the dehydrator set to 115 F, or place in the oven at the lowest temperature possible, 115 F -- if your oven is too hot, then leave the door ajar (open) slightly overnight or for 8 hours. They should be firm to the touch.
• To make the tahini cream, place all the ingredients in a blender with 2 tablespoons of lukewarm water and blend until smooth and creamy. To serve, place the salad leaves on a platter, top with the falafel and drizzle over the cream.

Ingredients:

• 1/2 cup sunflower seeds
• 1/3 cup pumpkin seeds
• 2 tablespoons coriander leaves
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 6 sun-dried tomatoes (not halves, as they usually come in jars)
• 1 garlic clove
• 1 shallot
• 1/2 cup green or black olives (without the pits)
• 2 pinches of smoked, powdered paprika
• 2 pinches of finely ground Himalaya salt
• 1 handful of salad leaves to serve

TAHINI CREAM

• 3 tablespoons tahini (sesame paste)
• 2 teaspoons xylitol
• 2 tablespoons lemon juice
• pinch of Himalaya salt