The Green Kitchen : Delicious and Healthy Vegetarian Recipes for Every Day, Hardback

The Green Kitchen : Delicious and Healthy Vegetarian Recipes for Every Day Hardback

3.5 out of 5 (1 rating)


A collection of delicious, healthy, vegetarian family recipes from the Green Kitchen Stories blog.

David Frenkiel and Luise Vindahl Andersen are the new faces of exciting vegetarian food.

Their Green Kitchen Stories blog has a cult following and inspires people around the world to cook super-tasty, healthy vegetarian recipes using only natural ingredients.

In The Green Kitchen they will delight meat-eaters and non meat-eaters alike by sharing over 80 of their favourite recipes, which can be enjoyed by the whole family.

Using everyday staples from their pantry and combining them with in-season produce, David and Luise tell the stories from their kitchen, and show how easy it is to create nourishing, well-balanced dishes on a daily basis.

Whip up some Spinach muffins for breakfast, Warm faro salad for lunch, and Vegetable lasagne with lemon ricotta for a supper to share with friends.

Have your cake and eat it too with Frozen pink cheesecake, Cherry and blueberry crumble, Licorice ice cream and more.

As well as large dishes, they have an array of soups, salads, juices, small bites and picnic food that are uncomplicated to make but are bold in flavour and will have you wanting more. Start your love-affair with vegetables today with The Green Kitchen.

Featuring stylish photographs throughout, this stunning book will show you how easy it is to cook delicious, sumptuous foods that taste great and are good for the body and the soul.


  • Format: Hardback
  • Pages: 256 pages, Full colour throughout
  • Publisher: Hardie Grant Books
  • Publication Date:
  • Category: Vegetarian cookery
  • ISBN: 9781742705583



Free Home Delivery

on all orders

Pick up orders

from local bookshops


Showing 1 - 1 of 1 reviews.

Review by

This is a rather unusual cookbook. I really like the fact that things are basically whole food, although I do find it a bit heavy on the vegan and gluten-free side. Lets face it. I am never going to use cabbage leaves instead of tortillas in a taco. I like tortillas and don't like cabbage. Besides, if you don't use the tortillas, why call it a taco? but every now and again, between the weird stuff, there is a recipe that looks brilliant.On the plus side, the whole book encourages experimentation. It also reminds you that you can replace exotic ingredients with more normal ones (or vice versa) most places where they are used. On the negative side, it reinforces the rather peculiar idea that healthy food is also weird. Everything in here is healthy, some if it is probably very good, but a lot of is is just plain weird. I also found some of the fruit recipes peculiar because they mix seasons up. I have a garden with both pears and rhubarb, but I don't cook them together. Rhubarb is spring. Pears are fall. Using them together ignores the local aspect of food, which is usually is part of whole food thinking.BTW, the photography is spectacular.




Item not Available