It’s quite easy to get bored doing the same thing over and over again, and yet, because I love eating and I’m always curious to try different ingredients and flavours. I use my imagination to make my lunch break an exciting occasion to explore new possibilities. That’s why I employ a variety of ingredients and I like to experiment by mixing and matching tastes.
My Books
I started eating salads in the office because I wanted something healthy for my lunch And I wanted something easy to prepare, easy enough to prepare at my desk.
My colleagues seemed to love my salads and kept wanting to tuck in.
As even the junk food fans and the heavy meat eaters were fascinated by them, I thought they might interest a wider audience, so I started to take pictures and posting them on a blog. I’ve been creating a new salad every single day for 4 year as a challenge and posting on them my blog.
My colleagues seemed to love my salads and kept wanting to tuck in.
As even the junk food fans and the heavy meat eaters were fascinated by them, I thought they might interest a wider audience, so I started to take pictures and posting them on a blog. I’ve been creating a new salad every single day for 4 year as a challenge and posting on them my blog.
SaladLove
I published my first book Salad Love: How to Create a Lunchtime Salad, Every Weekday, in 20 Minutes or Less in 2013 and it went viral, translated into more than 26 languages and It's been published already in UK, Ireland, Australia, Holland, Spain, US, Canada, French Canada, Norway, Germany, France, Italy, Portugal, Denmark, Sweden, Slovakia, Croatia, Slovenia, Lithuania, Brazil, South Korea, China, Brazil, Argentina, Mexico, Chile, Colombia, Peru, Romania and so on.
Breakfast Love
I've always been struggling to get a healthy breakfast as well, but I was also telling me that I shouldn't worry about it because I was having a healthy lunch so I always ignored it. I come from Italy where the traditional breakfast is cappuccino and croissant and as a child I always had just milk and biscuits for breakfast.
I didn't have the full English breakfast back then, but not even porridge
(I know it's good for you, but I can't stand it, sorry). So I've read about it a lot and I've come up with a formula that reflects the Saladpride spirit and keeps my belly happy.
I didn't have the full English breakfast back then, but not even porridge
(I know it's good for you, but I can't stand it, sorry). So I've read about it a lot and I've come up with a formula that reflects the Saladpride spirit and keeps my belly happy.
This need of and healthier breakfast created my second book, Breakfast Love that will be out from February 2016 in UK, US, Germany, Italy, Spain, Holland, Poland, Portugal and Denmark.
CHECK OUT ALL THE EDITIONS
Supper Love
In my third book "Supper Love" there are 130 supper bowls for any season and every appetite. The options are endless and vary from light, raw and fresh, to hot, filling and wholesome. Every recipe in this stunning book is ultra simple and can be adapted to suit a different diet, such as vegan or vegetarian.
Vegan Love (2022)
Recently Britain’s supermarkets and customers have been flooded with cheap, highly refined, very unnatural vegan replacements for meat, cheese to satisfy the need of the customers for more vegan options. And that's ok if you are trying to just swap the old habits with new ones. But a lot of vegans are reliving that those replacements are very unnatural, processed and not very healthy.
My approach is different, it’s about more about brining big veggies to the next level and, together with pulses, show how simple can be.
'BRAVE, BOLD COOKING THAT PUTS WHOLE VEGETABLES AT THE CENTRE OF YOUR PLATE. I WANT TO COOK (AND EAT) IT ALL.' - ANNA JONES
More than 100 everyday, plant-based recipes, including several with QR links to online videos. Each recipe in Vegan Love has a veggie as the star, treated as you would meat or fish - so slow-cooked, baked, roasted, pan-fried or grilled. Each one also consists of the same 4 components:
a big veggie (the main)
+ a protein side (a pulse or grain)
+ a sauce or cream or dressing
+ a topping (herbs and crunch)
Many can be cooked in 30 minutes, none use less-than-healthy vegan substitutes and all elevate veggies to the next level, showing how simple and tasty they can be. Several are also accompanied by QR codes for online tutorials.
BUY HERE
