Simply by changing your diet, you can have more energy, feel better, lose weight and get better sleep. All 50 recipes in this healthy plant based cookbook include nutritional information as well as preparation / cooking time so you can schedule your time accordingly during the week. This is the perfect plant based diet, with recipes simple enough for complete beginners. Create a better, healthier life with this essential, ultimate guide to plant-based diets.Here’s what you can expect in this book:A short description of various plant-based dietsList of ailments and diseases that a plant-based diet can alleviateHealthy foods, foods to avoid, and helpful information about themRecipes for every meal and snackMeal plans complete with grocery shopping listsShopping tipsStorage tips to eliminate food wasteWhat to expect and prepare for when switching to a plant-based dietHelpful resources & references for further readingHelpful quick guides, such as measurement conversions to metric, rules for proper food combining, and other information you might like to look up quicklyWhat are you waiting for? Click on the ‘buy now’ button to get started. ~Sample Recipe: Chickpea-Free Falafel with CorianderPrep time: 20 min. / Soak time: 30 min. / Dehydrate time: overnight or 8 hours / Storage: 2 days in the fridge / Serves: 4Calories*: 301 kcal / Protein*: 9.2 g / Carbs*: 8 g / Fat*: 26.1 g (3.7 grams of which saturates) *Per portionInstructions:Place all the falafel ingredients in a food processor and process until completely mixed. Shape the falafel mixture with your hands into walnut-sized balls and place directly on a mesh dehydrator sheet or a baking sheet.Put into the dehydrator set to 115°F, or place in the oven at the lowest temperature possible, 115°F -- if your oven is too hot, then leave the door ajar (open) slightly overnight or for 8 hours. They should be firm to the touch.To make the tahini cream, place all the ingredients in a blender with 2 tablespoons of lukewarm water and blend until smooth and creamy. To serve, place the salad leaves on a platter, top with the falafel and drizzle over the cream.Ingredients:½ cup sunflower seeds1/3 cup pumpkin seeds2 tablespoons coriander leaves½ teaspoon ground coriander½ teaspoon ground cumin6 sun-dried tomatoes (not halves, as they usually come in jars)1 garlic clove1 shallot½ cup green or black olives (without the pits)2 pinches of smoked, powdered paprika2 pinches of finely ground Himalaya salt1 handful of salad leaves to serveTAHINI CREAM3 tablespoons tahini (sesame paste)2 teaspoons xylitol2 tablespoons lemon juicepinch of Himalaya salt~