Unicorn Food by Kat Odell - ISBN: 9781523502134
Hardcover
Eat the rainbow: plant-based food that’s magically delicious and beautiful.

Unicorn Food

Beautiful Plant-Based Recipes to Nurture Your Inner Magical Beast

$48.18

  • Hardcover

    192 pages

  • Release Date

    1 September 2018

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Summary

Unicorn Food is the food trend redefining clean eating, with plant-based dishes that are as bewitchingly beautiful and Instagrammable as they are nourishing and delicious. Now, in a kaleidoscope of 75 innovative, naturally colorful recipes, food journalist Kat Odell introduces healthy, vibrant dishes that are as fun to eat as they are good for you.

The ingredients are all natural and nutrient-packed, ranging from fresh fruits and vegetables to superfoods like flax seeds, coconut oil, …

Book Details

ISBN-13:9781523502134
ISBN-10:1523502134
Author:Kat Odell
Publisher:Workman Publishing
Imprint:Workman Adult
Format:Hardcover
Number of Pages:192
Release Date:1 September 2018
Weight:620g
Dimensions:230mm x 192mm x 16mm
What They're Saying

Critics Review

“Vibrant, colorful, healthy dishes that will create high-vibrational energy worthy of any unicorn.” –Shiva Rose, author of Whole Beauty

”[Unicorn Food] puts a healthy spin on pretty, Insta-ready dishes” —Vogue.com “Kat Odell proves you can eat the rainbow without any artificial colors or flavors — and it can taste amazing too.” —Brit + Co “Vibrant, colorful, healthy dishes that will create high-vibrational energy worthy of any unicorn.” —Shiva Rose, author of Whole Beauty

About The Author

Kat Odell

Kat Odell is a food journalist and the entrepreneur behind the plant-based food and drink brand Unicorn Foods. Odell was the editor of Eater L.A. for five years and the editor of Eater Drinks for the last two years. She has been published in Vogue, New York Times T Magazine, Food & Wine, Conde Nast Traveler, and Bon Appetit, among others. She has also made appearances as a judge and expert at a variety of food-related events, and her first book, Day Drinking, came out in spring 2017.

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