About this ebook
Energize and fuel your body—one bowl at a time!—with these 70 easy vegan and plant-based recipes for year-round healthy eating.
As a certified health coach, Sapana ensures that each bowl contains a balance of healthy fats, complex carbohydrates, and proteins—plus the yum factor! The recipes in this book honor Sapana’s common-sense philosophy for good health: eat real (food) and live well, and you will feel vibrant. Recipes are arranged seasonally so you can make the most of your area’s local bounty and eat fresh throughout the year.
• Spring: White Bean & Rosemary Crispy Potatoes Bowl with a Sun-Dried Tomato Sauce, and Roasted Beet & Citrus Bowl with a Pistachio Citrus Sauce
• Summer: Sumac Falafel Bowl with a Roasted Red Pepper Hummus Sauce, and a Blueberry Mango Chia Breakfast Bowl
• Fall: Roasted Curried Cauliflower Bowl with a Creamy Turmeric Dressing; Kale & Persimmon Buckwheat Bowl with a Creamy Cashew Sauce
• Winter: Warming Chickpea Coconut Curry Bowl and Mediterranean Buddha Bowl with a Creamy Kalamata Sauce
…But Sapana wants us treat ourselves too! She also includes a chapter on ice cream bowls where you can indulge in Blackberry Lavender, Pineapple Black Pepper, or Chocolate Tahini Fudge.
Not strictly for vegans, these recipes will appeal to everyone who wants to include more plant-based meals in their diets.
As a certified health coach, Sapana ensures that each bowl contains a balance of healthy fats, complex carbohydrates, and proteins—plus the yum factor! The recipes in this book honor Sapana’s common-sense philosophy for good health: eat real (food) and live well, and you will feel vibrant. Recipes are arranged seasonally so you can make the most of your area’s local bounty and eat fresh throughout the year.
• Spring: White Bean & Rosemary Crispy Potatoes Bowl with a Sun-Dried Tomato Sauce, and Roasted Beet & Citrus Bowl with a Pistachio Citrus Sauce
• Summer: Sumac Falafel Bowl with a Roasted Red Pepper Hummus Sauce, and a Blueberry Mango Chia Breakfast Bowl
• Fall: Roasted Curried Cauliflower Bowl with a Creamy Turmeric Dressing; Kale & Persimmon Buckwheat Bowl with a Creamy Cashew Sauce
• Winter: Warming Chickpea Coconut Curry Bowl and Mediterranean Buddha Bowl with a Creamy Kalamata Sauce
…But Sapana wants us treat ourselves too! She also includes a chapter on ice cream bowls where you can indulge in Blackberry Lavender, Pineapple Black Pepper, or Chocolate Tahini Fudge.
Not strictly for vegans, these recipes will appeal to everyone who wants to include more plant-based meals in their diets.
About the author
Sapana Chandra is a plant-based, professional cook, social media influencer, and holistic health coach. She launched Real + Vibrant in 2016 after healing herself from chronic illness. Real + Vibrant is a growing healthy-lifestyle business where Sapana teaches how to cook simple, delicious, mostly plant-based meals. She has been featured in Elephant Journal, Clean Eating, Thrive, and Mantra Yoga + Health and her photos have been featured in Whole Foods, Food52, Cooking Light, SELF, and mindbodygreen, among others. She lives in Seattle, WA.
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