Be A Plant-Based Woman Warrior

The original "Julia Child of plant-based cooking" teams up with her daughter to offer a multigenerational celebration of the power of a plant-based lifestyle-with 125 recipes.

The Esselstyn family is three generations plant-based strong. Encouraged to create recipes without dairy and meat when her husband's research pointed to the impact of diet on reversing disease, Ann Esselstyn began feeding her family creative, plant-based meals more than thirty years ago. She and her daughter, Jane Esselstyn, are bolts of energy from the same strike of lightning and have become fierce, big-spirited advocates for a plant-based lifestyle, reaching hundreds of thousands of fans through their previous books and their popular YouTube channel.
 
At eighty-six and fifty-six, respectively, Ann and Jane are pictures of ageless health and vibrancy and spend their days hiking, doing yoga, gardening, cooking, and spreading the message that diet is the key to living a happy, strong, and disease-free life. Be a Plant-Based Woman Warrior explains how women everywhere can pass on this important legacy in their own families through the generations, and illuminates how plants powerfully support a woman's body and mind. This cookbook is a call to action and a message of hope for any and all to be Plant-Based Women Warriors filled with vitality and in control of their own health.
 
Be a Plant-Based Woman Warrior includes more than 125 recipes made for women on the go, from Apple Flax Flapjacks and Black Ramen Bowls, to Portobello Sliders with Green Goddess Sauce, to Mint Chip Outta Sight Brownies. And it includes big-flavored dinners like Sweet Potato and Cashew Ricotta Lasagna and Plant-Based Pad Thai, sure to tempt even the most reluctant vegetable-focused eaters. Full of life, captivating energy, and delicious food, this cookbook brings readers to the Esselstyn family table, where plants and joy are at the center.

About the Author

Ann Crile Esselstyn graduated from Smith College and received a master's in education from Wheelock College. She taught English and history for twenty-seven years, receiving the Hostatler Award for Outstanding Teaching, and was a field hockey coach for fifteen years. She juggled raising four children, teaching, and figuring out plant-based, oil-free ways to cook that are delicious and appealing. Since 2000, she has focused on creating recipes to prevent and reverse heart disease and counselling patients on how to prepare and eat plant-based foods. She has frequently been referred to as "the Julia Child of plant-based cooking."