We know we should eat more greens, but we so easily get stuck in a rut and just steam some broccoli or green beans, time and time again. The recipes in this beautiful book demonstrate how to incorporate leafy greens, green vegetables and herbs in new and exciting ways and in any meal. Soups, sauces, dips, sides, mains, salads, juices and bakes - there are so many ways with greens, whether they're the star of your meal, or concealed in a dish to make them kid-friendly! Forget boring healthy eating, the key to eating well is to have the inspirationto make interesting and varied dishes that pack a nutritional punch while still being delicious. Try Butternut Squash Lasagne with Spring Greens, Lamb, Mintand Coriander Burgers, or Avocado and Lime Curd Tartlets. Good Better Green has all this, as well as an at-a-glance guide to cooking all sorts of greens to accompany a meal.

Author Biography

Zita Steyn is originally from South Africa. After moving to London and forging a career in the City, she decided to leave it to pursue her life-long dream of working in the world of healthy food. Sh e completed the Chef's Training Program at the Natural Gourmet Institute in New York in 2013, returned to London and now hosts workshops, consults for businesses (including schools and catering companies), hosts supper clubs and teaches individuals - all on the subject of nutrition andhow to incorporate healthy food into everyday life.