Good Food, Healthy Planet - by Puneeta Chhitwal-Varma (Hardcover)

Book Synopsis

A Globe and Mail and National Post Best Cookbook of the Year

"Puneeta soothes the sense of overwhelm that often arises when thinking about our current climate reality and how to best look after ourselves." --Laura Wright, creator of The First Mess Cookbook

A refreshing, relaxed guide to the occasionally overwhelming yet absolutely necessary work of cooking for ourselves and saving the planet, one dish at a time.

In this simple-to-follow guide for today's households, food writer and climate activist Puneeta Chhitwal-Varma provides everything you need to prepare good-for-us, good-for-the-planet food. Beginning with a primer on "the big why" of eating with emissions and land-use in mind, and a comprehensive guide to stocking kitchen essentials and making the most of your pantry, Puneeta outlines the accessible, achievable framework she calls "Eating with Benefits."

The book's 75+ recipes are climate-conscious, mostly meat-free, low-waste, and, of course, delicious! In chapters on versatile staples, mornings, dips and condiments, toasties and snacks, small plates, mains, and sweets, you'll find workhorse recipes designed to maximize diversity in your diet and minimize waste, as well as back-to-basics techniques like sprouting lentils, making yogurt and cooking just about any kind of dried bean you can imagine.

Learn to make Puneeta's No Fruit Left Behind Compote, Good Mood Dressing, Sun-fermented Vegetables, Deeply Green Shakshuka, Keema Aloo Shepherd's Pie, and many more, cooking from what you have, in-season where you live. Good Food, Healthy Planet takes a refreshing, relaxed approach to the occasionally overwhelming yet absolutely necessary work of cooking for ourselves and saving the planet, one dish at a time.

Review Quotes

"Sustainability expert, food writer and recipe developer Puneeta Chhitwal-Varma makes low-impact cooking accessible and irresistible in her new book, Good Food, Healthy Planet. Give the gift of a clean conscience in the kitchen with this wrapping-ready handbook." --Elle Gourmet

"The writer, food advocate and climate activist focuses on feeding yourself and your family well, while considering the environmental impact of what you eat and how you prepare it. It's modern-day comfort when you want to nourish yourself - and the planet." --Globe and Mail

"Puneeta soothes the sense of overwhelm that often arises when thinking about our current climate reality and how to best look after ourselves . . . With the variety and abundance prevalent in these recipes, you'll never feel a sense of deprivation." --Laura Wright, creator of The First Mess Cookbook

"Eating in a way that benefits both people and the planet may seem overwhelming. . . Chhitwal-Varma isn't daunted by the enormity and urgency of the situation. Instead, in her guide to "simple, practical, sustainable cooking," she focuses on the difference small changes can make." --National Post

"I found this book so interesting because of the accessible and thorough way that you work through these issues." --Evan Kleiman, host of Good Food

"Puneeta thoughtfully guides you on how to eat better, waste less, and cook in a way that is friendlier to the planet. On top of all that, the recipes are approachable, yet full of colour and interesting flavours!" --Chef Shahir Massoud, author of Eat, Habibi, Eat!

"Good Food, Healthy Planet is a cookbook that transcends the realm of mere recipes, offering a treasure trove of intriguing insights, sustainable kitchen hacks and delectable meals that will revolutionize the way you approach cooking." --Lori Nikkel, CEO Second Harvest

"This book delivers a clear plan and roadmap that includes delicious solutions to deliver food that does good and is good." --Paul Newnham, Executive Director, SDG2 Advocacy Hub

"I have found Puneeta's Good Food, Healthy Planet full of critical advice and simple steps that can be taken in everyday cooking to contribute to a healthier lifestyle, all while embracing environmental stewardship through culturally diverse recipes that actually work." -- Chef Bashir Munye, Chef and food advocate