Why I wrote a cookbook on how to eat green | Melissa Hemsley
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Why I wrote a book called Eat Green

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Why I Wrote A Cookbook Called Eat Green?

My latest book *EAT GREEN* is out and in it you’ll find over 100 easy, delicious and simple flexitarian recipes for planet-friendly eating. So what does that even mean? Let me explain…

I’ve spent years cooking and writing recipes for a living, I’ve written four cookbooks and I’m incredibly lucky to have an amazing community of people who give me their feedback and share with me everyday how they cook and eat.

It got me thinking – lots of you (just like me) are feeling overwhelmed and anxious about the state of our planet and want to make food choices that can make a positive difference. 

This book is two years in the making, and it’s the result of many more years of asking those questions: How can I eat in a way that’s sustainable? How do I eat more seasonally? How can I champion more local veg at the centre of my plate? How do I support small farmers? How do I buy better quality meat and fish? What can I do about cutting my food waste? 

I’ve tried to answer all of those questions and more in Eat Green, packing it with over 100 time-saving, stress-free recipes as well as tonnes of advice that will help you to make greener – and importantly, delicious – choices everyday.

Be flexible!
I wanted to write a book that is, above all, flexible. This is the best way we can start to make small, better (not perfect!) changes, and start to cook in a way that embraces more seasonal veg, less but better meat and cut our food waste too, all while keeping things interesting and never boring.

That’s why I’ve stuffed Eat Green with flexi tips, waste-cutting advice and easy-to-adapt, nourishing, feel-good recipes to give you the confidence to use up your odds and ends, to reinvent your leftovers, to make the freezer your friend, to use your ingredients in their edible entirety, to switch up your vegetables depending on the season, to embrace unloved cuts of meat and to batch-cook lunches for work and rainy days to help you cut food waste and plastic packaging, too. 

Everyone is welcome: do what works for you
Above all, Eat Green is not about diets, labels or fitting into food boxes. I wanted to write a book for everybody. 

Whatever your lifestyle, however you choose to eat, whether you’re an omnivore, a vegetarian or something in between, I wrote Eat Green to show that it is possible for anyone and everyone to make better, greener food choices that you can sustain daily and – most importantly – enjoy!  

And in case you’re wondering, absolutely every recipe can be made vegetarian if you’re cutting out meat and fish altogether. 

Small changes, repeated. Big impact!
I’m not an environmental expert but I am a cook, and I know that it is within everyone’s reach to make small, but better food choices that can collectively make a really positive difference to the future of our planet, to our health and the people who grow our food. 

Everything from the food we buy and the packaging it comes in, to the farm it’s from to how we cook and use it up can make a big difference to our carbon footprint. And remember, you don’t have to make 100% perfect changes all at once!  

There are 8 billion people on this planet, so even if a fraction of us used our spending power to vote for a more sustainable food system we’d be on the right track. 

I wanted to write a book that can help you start that journey towards eating for a greener, happier, healthier planet. 

Thank you!
I’m really pleased and thankful to have a foreword for Eat Green written by Guy Singh-Watson, an incredible inspirational farmer and founder of Riverford Organics (who is responsible for thousands and thousands in the UK signing up to organic seasonal veg and fruit boxes straight from farmers!). As well as a cover quote from the great Hugh Fearnley-Whittingstall and celebrated chef Skye Gyngell who also now operates a single use plastic free kitchen at Spring, London.  

It’s great to have their thumbs up for my work and I really enjoy working and collaborating with others in the food industry as together we can get so much more done. And of course, I really couldn’t have brought this book to life without you all getting behind it so THANK YOU to each and every one of you!

Get your hands on a copy and order Eat Green here.

 

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eat green

Get your hands on my brand new cookbook "eat green: everyday flexitarian recipes for planet friendly eating” here.