Prince - Ingredient Plant Based Recipes

Are Beautiful Vegetables Rotting inYOUR Kitchen?

Stop Sacrificing Precious Nutrients to the Refrigerator Gods & Learnto Master a Plant Based Lifestyle with my Easy Tips!

Does any of this sound familiar?...

"Oh nois it farm share pick-up day already? But Ihaven't even finished last week's share!"

"Honey, please stop buying more vegetables. I feel likeI'm throwing away the same head of lettuce over and over again. At least I thinkthat was lettuce."

"I'll try to use up the kale tonight. I just need torun to the store for some truffle oil. Or maybe some macadamia nut butter. Whatabout lobsterdoes that go with kale? I feel like I'm always spending a fortuneon food, just to eat these vegetables!"

You are NOT alone!

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Eating a diet heavy in vegetables has its challenges.

The cruel truth is that healthy food is perishable.

Real food, the kind that your body needs to make you feelgreat?...

Here today, rotten tomorrow. How unfair!

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Hi, I'm Jenny, and farm girls like me don't sweat this minorinconvenience; it's all just part of the cycle of life. I've developed atotally different approach to eating, menu planning, and meal preparation thatgives me plenty of time and energy for doing chores, running a challengingbusiness, and staying awake late enough for moonlit skinny dips. And theflavors I create are magical. Impress-your-friends magical!

Twenty years ago, when I was 20 years old, I had my veryfirst CSA farm share. Seven years ago, I started my own backyard micro farm sothat I could begin growing food for my family. Trust me, I am familiar with thenegative side effects of too many gorgeous vegetables. Sweating over canningjars while arguing with my husband about the arsenal of expensive (yet barelytouched) condiments that were taking over our fridge was not the healthy lifeI had envisioned. Where was all of that relaxing simplicity that I had readabout? And the glow? Did they mean my dripping sweat?

Finally, enough was enough. As my business grew, I had lesstime to go to the store for fancy condiments, and a greater need than ever fora diet that delivered nutrient-dense life energy. I learned to maximize myefforts in the kitchen by spending minutes on recipes that would deliver for weeksto come. From then on, everything I prepared was made to enhance freshvegetables.

Now it hardly matters what's in season; theres alwayssomething around that will transform any vegetable into a restaurant-worthydish AND fits my picky criteria of being a healthy, plant-based ingredient.

My mission is to get more ofthe GOOD stuff into YOUR body, in the simplest, tastiest, and most do-able way.Heres what Ill share:

60of my favorite 3-ingredient plant-based recipes

20more recipes for condiments & go-withs to help transform your dishes intorestaurant-quality meals

12go-to recipes for kalethe vegetable that can bring any plant-based dieter toher knees deserves its own section!

Howto get the tastiest returns out of your kitchen, with the least amount ofefforteven while you're sleeping!

3ingredient formulas revealedhow to make your own tasty combinations

Anall-inclusive list for stocking your plant-based pantry

This book is the result of witnessing many people struggleto adjust to a plant-based diet as they begin to grow their own food, unpacktheir weekly farm shares, or shop at local markets and health food stores. Tryingto eat more vegetables shouldnt be so, well, trying!

Many of my friends, neighbors, and market customers haveshared their frustrations with me and sought my advice for handling what I callfresh vegetable overload. I've drawn on all of my experiences selling andgrowing plant foods, as well as my years spent working in farm to tablerestaurants, where I learned a thing or two about food preparation and flavorpunctuation. I look forward to sharing my secrets with you! And if youre agardener, or would be if you didnt have to contend with the bugs, blights, andmolds in your yard, youll wantto download my free guide for growing healthier organic plants here.