Overview
Globally inspired, but with lots of French accents, all 150 plant-based recipes are free of gluten, soy, and refined sugar. Rebecca organizes them the natural way: by season.
Feed your body what it needs during . . .
Spring: Beet Rawvioli with Faux-mage, White Asparagus Velouté, Le “Chic” Cake
Summer: Salade Niçoise, Cabinet Curry, “Split”-Second Banana Ice Cream
Fall: Sobeautiful Soba Salad, Beauty Bourguignon, Pancrêpes, Apple Tarte Tatin
Winter: Totally Wild Stuffed Squash, Amaranth Caviar, Happy Hazelnut Quinoa Bowl.
Plus, enjoy Rebecca’s mood-boosting tips year round: natural beauty treatments, illustrated yoga poses, and positive playlists to sing along with as you peel, mince, and stir.
Having to choose between pleasure and health is so last season. It’s time to say non to unhealthy foods and oui to color, flavor, variety, and smiles!
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