Ever get a little carried away at a Whole Foods, then get home and realize you have no idea what to do with all your fancy new groceries? The company feels your pain, and finally has a solution: its first new cookbook since 2002.
The Whole Foods Cookbook: 120 Delicious and Healthy Plant-Centered Recipes will be released on October 30. It's written by John Mackey, co-CEO of Whole Foods Market, and Dr. Alona Pulde and Dr. Matthew Lederman, who also serve as health and wellness medical experts for Whole Foods. It also includes recipes by chefs Chad and Derek Sarno.
Mackey, Pulde, and Lederman previously collaborated on 2017's The Whole Foods Diet: The Lifesaving Plan for Health and Longevity, but that book was more of a guide to healthy eating, while this new book is full of recipes for breakfasts, lunches, and dinners that feature mostly plant-based ingredients.
Sample recipes include picks like Roasted Eggplant with Cashew Cheese, Indian Chickpeas, Roasted Spiced Cauliflower, and Vibrant Veggie Gado Gado, a type of Indonesian salad.
The cookbook also teaches readers about different cooking techniques, how to mix and match ingredients, and how to develop flavors, so by the end of the book, you'll be a pro.
Plus, select recipes from the cookbook will be available at the hot bar and salad bar at Whole Foods Markets across the country between November and December.
Italian recipes like Pesto Linguine will be available at the hot bar between November 7 and November 20, while Indian recipes such as Saag and Tofu Paneer will be available between November 23 and December 4. The salad bar rotation will feature Vibrant Veggie Gado Gado from October 31 to December 24.
