Inga-Britta Sundqvist - The Vegetarians Bible: 350 Quick, Practical, and Nutritious Recipes

INGA-BRITTA SUNDQVIST

The Vegetarians Bible

350 Quick, Practical, and Nutritious Recipes

TRANSLATED BY LISA LINDBERG

Copyright 2012 by Inga-Britta Sundqvist

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Library of Congress Cataloging-in-Publication Data is available on file.

ISBN: 978-1-62087-244-4

Printed in China

By the end of the 70s I started writing down recipes that I wanted to use for my study circles in vegetarian cooking. This material eventually turned into the Vegetarians Bible, which with time, to my great delight, came to be both a best seller and a classic. In the beginning of the 2000s, it was time for a revision of the book, since so many new things had happened in the field of health. Most of the new research from scientists was confirming the enormously important role that vegetables and fruits play in our health.

The new version of the Vegetarians Bible came out in 2001 and was called the best Swedish literature by Culinary Academy Awards in Grythyttan 2002, with the praise: With great authority the Vegetarians Bible turns into a current standard work, it has everything. The book also received an international award the same year from Gourmand World Cookbook Awards for Best in the World, Honorable Mention. In addition, it has received the award for 2005 Best Carrot (Arets morot) from the Swedish Vegetarian Society 2005 as well as Health Promotion Award 2010.

Now it is once again time for an extensive revision of my classic. Scientists are continuing to reveal new research about our health. Among other things, they show how extremely important every single little nutrientfor example, vitamin Dis for our bodies to develop and function optimally. All nutritional information in the book is, of course, up to date. Particularly interesting is the new research about the important fatty acids and what kind of fat is best suited for cooking. A new chapter, Your inner doctor, with detox as well as anti-inflammatory diets and superfood with ORAC-values for both fruit and vegetables, has been added.

It is also particularly fun to be able to state that vegetarian food is more topical today than ever before. People are increasingly taking responsibility for their own health and for the planet by eating eco-friendly vegetarian food. To those who wish to live more climate-consciously, there is a new chapter, Eco-friendly guide, with everything from tips on how to grow and store your food to how to make a compost. There is also a seasonal guide for fruits and vegetables, where you easily can see what vegetables and fruits are in season.

I myself thought that I was living a fairly climate-smart life. I did not think I would be able to affect my carbon dioxide emissions as much as I could, with relatively small changes in my life. I do not consider it to be a sacrifice to live green. It is the complete opposite; I feel much more at peace with both myself and my life. I have more free time now that I shop less often. I enjoy the food more when I eat by season, and my cooking is even more varied and creative.