Love Green Food is a fresh bold approach to eating and cooking naturally, consciously and spiritually. The non-prescriptive, fun and simple approach means that anyone from die-hard meat eaters to the leafiest vegans will enjoy looking through and eating from Love Green Food.

The message:
Larissa shares her foodie and health journey with readers, emphasizing the importance of living organically. This includes useful tips, choices, solutions and lists e.g. seasonal charts, non-harmful cleaning substances, convenient recycling, which additives and processed foods to avoid etc. In short,
It is all about LOVE. This is the most important ingredient. This is love for yourself, for others, for your environment, for nature and for your home. Cooking with consciousness empowers you to take care of yourself and ensure that there is a healthy home for future generations to come.

The content:
Firmly grounded in the culinary tradition of Le Cordon Bleu Sydney, Australia, Larissa has taken her French culinary skills to a level which accommodates the daily activity of cooking and emphasizes its simplicity, its holistic importance and the environmental and social implications of our consumer choices. Chapters and recipes include:

	Homemade Flavour Herb pesto, sundried tomato pesto, thai curry paste, harissa, hummus, mayonnaise, dhukka, herb salt, salad dressings etc.
	Pulses, Sprouts & Cereal Grains Preparation, descriptions, detailed photographs etc.
	Stone Ground Goodness Buckwheat pancakes, pizza and pasta dough, roti, breads, pastry etc.
	Good Morning Food Stewed fruit, muesli, porridges, muffins, eggs, pancakes, tarts and quiches
	Liquid Food Stocks, broth and soups
	Vegilicious Stir-fry, roasted vegetables, vegetable curry, spinach rolls etc.
	Salad days Spinach, chickpea, summer fruit and goat’s cheese salad, pear, parmesan and rocket salad, barley tabboluleh, tomato, onion and caper salad etc.
	My Favourites Millet risotto, Thai green curry with chickpeas, corn and asparagus brown rice risotto, millet bake, classic tomato sauce, lentil bobotie, brown basmati and quinoa pilaf, butternut wholewheat ravioli with ghee and sage infusion, falafel balls etc.
	Finned and Four-legged Cooking methods for fish, line fish skewers, seared tuna steaks, beef burgers, classic mince sauce, Moroccan lamb stew etc.
	For the Sweet Tooth Crème Brulee, banana fritters, chocolate chilli balls, sorbet and ice cream, orange malva pudding etc.
	Thirst Quenching Smoothies, juices, lemonade, hot chocolate, chai and teas.

Practical tips:
Towards the end of the book, Larissa includes nutrition tips, a kitchen tool kit, a grocery/store cupboard list, explains terms and techniques and gives a comprehensive list of books which have influenced her.

For any enquiries please contact booksales@lovegreenfood.co.za

Book photography by Russell Smith