HH: The cookbook was inspired by my meal plans. While the recipes in Light & Lean are different than the recipes my clients get each week with the meal plans, my approach to cooking (feeling full on fewer calories; making it ultra healthy but still delicious) was my focus with this cookbook. I was also a personal trainer some years ago, and it was nice to be able to bring that experience into this book. It felt like a good fit for the theme.
HH: Aww thanks! I don’t know that I envision anyone—I just get in there and play. I create something I’d want to eat.
LRJ: Congrats on your fourth cookbook! You've been working so hard in the last several years, and have really been going full steam ahead. Your fans adore all of you and the Happy Herbivore's team for the hard work and dedication that you've put into building up a huge community of loving and supportive Herbies. What's next for you, and what can all of us Herbies expect in 2014?
Before I was plant-based, I loved the Thai Crunch salad at California Pizza Kitchen. I finally decided to re-create a lighter vegan version of it for this cookbook. It’s easy, fresh, fast, and satisfying. (I also loved their Original BBQ Chicken Chopped salad, hence my BBQ Salad [in full cookbook] recipe!) By the way, CPK is one of the vegan-friendliest restaurant chains in the US. They have a PDF online indicating which menu items are suitable for vegans and vegetarians.
Creamy, delicious—here’s a lower fat and lower calorie DIY peanut sauce.
Ready to purchase her book? Check it out on Amazon! It's less than $12 and full of easy recipes and a must-have for any plant-based kitchen.