Nutritious Salads & Soups

Nutritious Salads & Soups – This book shows you how to make salads that are so delicious and nutritious that you’ll enjoy eating them. Forget boring, dry salads that you’d rather leave untouched. By cleverly combining nutritious ingredients, you can create complete meal-sized salads that keep you feeling full for hours.

With practical tips, clever preparation techniques and surprising combinations, you’ll discover how to make salads that are not only filling but also nutritious. As well as salads, this book also features a variety of soups for every season – the perfect combination for a complete, healthy meal.
 

The book *Nourishing Salads & Soups* will help you:

✓ making salads that really fill you up and provide long-lasting energy;
✓ to serve a complete meal-sized salad in 10–20 minutes;
✓ to master the art of creating perfect combinations of flavour and texture;
✓ cleverly incorporating seasonal produce;
✓ making your own fresh dressings without unnecessary additives;
✓ to make nutritious soups that go perfectly with your salads;
✓ Effortlessly fit healthy meals into your busy life.

This isn’t just any old recipe book. These recipes are the result of years of experience and the best tips from a health-conscious community with a passion for wellbeing. From quick weekday meals to layered salads with surprising depth – there’s a recipe to suit every occasion. This book makes it easy for you to invest in your health and enjoy the tastiest salads and soups. The follow-up to the bestseller BROODLOOS breakfast & lunch.

Click here to view the online preview copy.
 

About the author of Nutritious Salads & Soups

Juglen Zwaan (1982) is a speaker and writer on nutrition and health. He is a passionate nutritionist with an insatiable thirst for new insights. He has written the books *The Supplement Guide*, *The Nutrition Guide*, *The Recipe Guide*, *The Nutritional Value Guide* and BROODLOOS breakfast & lunch. Juglen has been a regular contributor to the radio programme ‘Health News’ for many years and was a regular guest on the national television programme ‘What Are We Eating?’. He studied Nutrition & Health at the Open University and Nutrition Science at Stanford. He takes a critical approach to research and combines modern science with age-old knowledge. He does not adhere to any single dietary belief, but draws on a variety of perspectives.

ISBN: 9789083317922
Number of pages: 296
Implementation: Hardback
Publication date: May 2025