Each recipe in the cookbook is formulated to contain three portions of fruit and vegetables per person, serving two people and all made in one pan.
Dr Rupy Aujla, a GP, author and TV personality, believes that the growing interest in plant-based foods is beneficial to our health and helps the planet too.
In the introduction to the book he said: “3-2-1 is my formula to produce incredible meals that taste spectacular, ensure health benefits to optimise and maintain your wellbeing and streamline the cooking process so you can achieve healthy meals evert single day.
“I know it sounds too good to be true, but I guarantee that this book will revolutionise the way you cook at home forever. It will become your go-to book for quick, no fuss, wonderful food, which offers multiple benefits to your health.”
- The Devil’s Kitchen (Monday 17th May, 14.30pm)
- Meatless Farm (Tuesday 18th May, 14.30pm)
- Garden Gourmet (Wednesday 19th May, 14.30pm)
- Green Cuisine (Thursday 20th May, 14.30pm)
- Knorr Professional (Friday 21st May, 14.30pm)
As well as our series of demonstrations, on Wednesday 19th May, we will hosting our Plant-Based Week webinar session where we will be joined by Dr Rupy Aujla. The keynote interview will be followed by a panel debate on - The future of plant-based meals in the public sector.
The panel includes Dr Rupy and:
- Simon Billing, executive director, Eating Better Alliance
- Andy Jones, chair, PSC100 Group
- Alexia Robinson, chief executive, Love British Food
- Nick Vadis, culinary director, Compass Group UK