Recipes for a More Delicious Life
Murdoch Books, 9781911632115, 128pp.
Publication Date: July 23, 2019
Kyra starts off her book with Breakfast, so that you can start your day right with a pumpkin-chia pudding with matcha or, if you have more of a sweet-tooth, the chocolatey nuckwheat pofferjes (mini-pancakes) with cacao spread. The second chapter, Lunch, features a range of recipes from a nourishing, green apple and asparagus salad to a creamy red lentil soup. There are also recipes to sate those hunger pangs before dinner, such as sweet and sticky stuffed dates, zesty mulberry bonbons and a rose and raspberry juice to quench your thirst. The fourth chapter, Dinner, shows you how to make your own vibrant beetroot quiche with red onion and a side of Oriental salad with tamarind sauce and a raw curry with chickpea and cumin crackers. Kyra also provides moreish desserts so you can still indulge yourself, with recipes such as creamy mango custard and Graceland ice cream cake!
About the Author
Kyra de Vreeze is a naturopathic therapist, chef and food photographer. She writes and takes photographs for various magazines, develops plant-based recipes, works with well-known international food and lifestyle brands, and blogs on kyraskitchen.com. Her work has been featured in Yoga Magazine, Happinez, and Elle Food, among others. She became vegetarian at the age of 16 and at 26 she decided on a completely plant-based diet and felt fitter than ever.