Eat 30 Plants a Week: A Cookbook
Plant-Based Recipes for a Healthy Gut & Healthy Life - 75+ Recipes!
Published on 14. May 2026
Book
Hardback
224 pages
978-1-57715-941-4 (ISBN)
Description
More plants. Better gut. Happier you. It's achievable with this cookbook!
Join the gut-health revolution-one delicious plant at a time! Eat 30 Plants a Week: A Cookbook is your friendly, no-nonsense guide to building a thriving gut microbiome by eating a greater variety of plants. Based on the popular science-backed challenge to eat 30 different plant foods per week, this cookbook gives you everything you need to boost your gut health without ditching your favorite meals or following a restrictive diet.
Inside this uniquely illustrated cookbook, you'll find more than 75 approachable recipes, each accompanied by gorgeous photography, designed to stack up your plant count without overcomplicating your meals. From cold items like fiber-packed gazpacho, salads, and grain bowls to hearty soups, stir-fries, and veggie-forward snacks, each recipe makes it easier-and tastier-to hit your weekly goal. Also included is information on the comprehensive, companion 'Eat 30 Plants' app, which includes approximately 1,300 trackable plants, plus a unique QR code to your weekly plant tracker so you can take it wherever you go!
Enjoy exploring:
75+ gut-healthy recipes that are plant-forward and flexible
A mix-and-match plant tracker to help you reach your 30 per week with ease
Tips for sneaking in extra plants-from herbs and spices to legumes, nuts, seeds, and whole grains
No-pressure guidance for incorporating more plant diversity into any eating style
Supportive science on the connection between gut health, digestion, mood, and immunity
Whether you're an omnivore looking to shake up your routine or a longtime plant-based eater ready to optimize your gut health, Eat 30 Plants a Week: A Cookbook offers an encouraging and joyful way to eat better and feel better-no fads, no guilt, just more of the good stuff.
Join the gut-health revolution-one delicious plant at a time! Eat 30 Plants a Week: A Cookbook is your friendly, no-nonsense guide to building a thriving gut microbiome by eating a greater variety of plants. Based on the popular science-backed challenge to eat 30 different plant foods per week, this cookbook gives you everything you need to boost your gut health without ditching your favorite meals or following a restrictive diet.
Inside this uniquely illustrated cookbook, you'll find more than 75 approachable recipes, each accompanied by gorgeous photography, designed to stack up your plant count without overcomplicating your meals. From cold items like fiber-packed gazpacho, salads, and grain bowls to hearty soups, stir-fries, and veggie-forward snacks, each recipe makes it easier-and tastier-to hit your weekly goal. Also included is information on the comprehensive, companion 'Eat 30 Plants' app, which includes approximately 1,300 trackable plants, plus a unique QR code to your weekly plant tracker so you can take it wherever you go!
Enjoy exploring:
75+ gut-healthy recipes that are plant-forward and flexible
A mix-and-match plant tracker to help you reach your 30 per week with ease
Tips for sneaking in extra plants-from herbs and spices to legumes, nuts, seeds, and whole grains
No-pressure guidance for incorporating more plant diversity into any eating style
Supportive science on the connection between gut health, digestion, mood, and immunity
Whether you're an omnivore looking to shake up your routine or a longtime plant-based eater ready to optimize your gut health, Eat 30 Plants a Week: A Cookbook offers an encouraging and joyful way to eat better and feel better-no fads, no guilt, just more of the good stuff.
More details
Language
English
Place of publication
United States
Publishing group
Quarto Publishing Group USA Inc
Product notice
Paper over boards
Illustrations
color images
Dimensions
Height: 245 mm
Width: 191 mm
Thickness: 23 mm
Weight
804 gr
ISBN-13
978-1-57715-941-4 (9781577159414)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Katharina Seiser
Eat 30 Plants a Week: A Cookbook
Plant-Based Recipes for a Healthy Gut & Healthy Life - 75+ Recipes!
E-Book
05/2026
Fair Winds Press
€24.49
Available for download
Person
Katharina Seiser is an Austrian culinary journalist who writes and teaches about food. The author of bestsellers such as Immer schon vegan (Always Vegan, with 11 editions) and OEsterreich Express (Austria Express), she is also a columnist and culinary expert on TV. She lives in Vienna. Learn more at her website, esskultur.at.
Content
A Call to Diversify
Healthy Eating: A Guide by Theres Rathmanner
The Microbiome and Health: Variety Matters by Gabriele Berg
"My 30+ Plants for This Week" Checklist
Why Count Plants?
FAQs About the "My 30+ Plants for This Week" Checklist
Ideas for Diversifying Your Plant Intake . . .
About the Recipes in This Book
List of Recipes
Recipes: Cold
Gazpacho
Caponata
Indian Salad with Paneer
Watermelon Salad
Spicy Eggplant and Tomato Salad
Fennel and Clementine Salad
Papaya Masala Salad
Panzanella
Crunchy Cabbage Salad
Eggplant Rolls with Walnuts
Grilled Bell Peppers with Preserved Lemons and Capers
Vegetable Salad with Fresh Coconut Dressing
Leek, Beet, and Spinach Spread
Marinated Beets
Tomato Ceviche
Thai Salad
Beets with Pomegranate
Vegetable Salad with Citrus Vinaigrette and Pecorino
All Souls' Salad
Summer Rolls with Peanut Dipping Sauce
Cobb Salad
Chickpea Salad
Runner Bean Salad
Beet Hummus
Lentil Puree
Red Lentil Balls
Freekeh with Dates and Nuts
Wild Rice Salad with Cranberries and Pecans
Spelt Salad with Vegetables
Bulgur Salad with Herbs
Wild Rice Salad with Grapes and Herbs
Recipes: Warm
Tombet
Green Shakshuka
Vegetable Korma Curry
Aloo Bengan Sabji
Cabbage Soup with Tomatoes, Harissa, and Bulgur
Jerusalem Artichoke and Carrot Skillet
Corn Stew with Okra and Tomatoes
Sarma
Savoy Cabbage Roulades with Horseradish Sauce
Oven-Baked Beets with Labneh
Bouillon-Braised Vegetables with Garden Herb Sauce
Oven-Roasted Brussels Sprouts with Pecans
Borscht
Aloo Gobi
Vegetable Curry with Chickpea Sauce
Chickpea Ragout with Eggplants and Spearmint
Pakoras
Artichokes with Broad Beans
Red Lentil Soup
Ribollita
Tofu Keema
Eggplant and Lentil Stew
Crispy Lemongrass Tofu
Carrot and Lentil Stew
Persian Noodle Soup with Legumes
Harira
Chili sin Carne
Polenta with Savoy Cabbage and Beans
Kibbeh with Walnut Onions
Warm Spelt Salad with Fennel
Bulgur Pilau with Chestnuts
Spelt Soup
Recipes: Sweet
Buckwheat Porridge with Strawberry Ragout and Pecans
Crunchy Granola
Millet Porridge with Grapefruit and Nuts
Red Berry Compote
Chilled Fruit Soup with Dried Fruit
Stuffed Roasted Apples
Banana Bread with Nuts
Apple and Nut Charoset with Prunes and Cocoa
Carrot Cake with Walnuts
For Further Reading
Team
Acknowledgments
Index
Healthy Eating: A Guide by Theres Rathmanner
The Microbiome and Health: Variety Matters by Gabriele Berg
"My 30+ Plants for This Week" Checklist
Why Count Plants?
FAQs About the "My 30+ Plants for This Week" Checklist
Ideas for Diversifying Your Plant Intake . . .
About the Recipes in This Book
List of Recipes
Recipes: Cold
Gazpacho
Caponata
Indian Salad with Paneer
Watermelon Salad
Spicy Eggplant and Tomato Salad
Fennel and Clementine Salad
Papaya Masala Salad
Panzanella
Crunchy Cabbage Salad
Eggplant Rolls with Walnuts
Grilled Bell Peppers with Preserved Lemons and Capers
Vegetable Salad with Fresh Coconut Dressing
Leek, Beet, and Spinach Spread
Marinated Beets
Tomato Ceviche
Thai Salad
Beets with Pomegranate
Vegetable Salad with Citrus Vinaigrette and Pecorino
All Souls' Salad
Summer Rolls with Peanut Dipping Sauce
Cobb Salad
Chickpea Salad
Runner Bean Salad
Beet Hummus
Lentil Puree
Red Lentil Balls
Freekeh with Dates and Nuts
Wild Rice Salad with Cranberries and Pecans
Spelt Salad with Vegetables
Bulgur Salad with Herbs
Wild Rice Salad with Grapes and Herbs
Recipes: Warm
Tombet
Green Shakshuka
Vegetable Korma Curry
Aloo Bengan Sabji
Cabbage Soup with Tomatoes, Harissa, and Bulgur
Jerusalem Artichoke and Carrot Skillet
Corn Stew with Okra and Tomatoes
Sarma
Savoy Cabbage Roulades with Horseradish Sauce
Oven-Baked Beets with Labneh
Bouillon-Braised Vegetables with Garden Herb Sauce
Oven-Roasted Brussels Sprouts with Pecans
Borscht
Aloo Gobi
Vegetable Curry with Chickpea Sauce
Chickpea Ragout with Eggplants and Spearmint
Pakoras
Artichokes with Broad Beans
Red Lentil Soup
Ribollita
Tofu Keema
Eggplant and Lentil Stew
Crispy Lemongrass Tofu
Carrot and Lentil Stew
Persian Noodle Soup with Legumes
Harira
Chili sin Carne
Polenta with Savoy Cabbage and Beans
Kibbeh with Walnut Onions
Warm Spelt Salad with Fennel
Bulgur Pilau with Chestnuts
Spelt Soup
Recipes: Sweet
Buckwheat Porridge with Strawberry Ragout and Pecans
Crunchy Granola
Millet Porridge with Grapefruit and Nuts
Red Berry Compote
Chilled Fruit Soup with Dried Fruit
Stuffed Roasted Apples
Banana Bread with Nuts
Apple and Nut Charoset with Prunes and Cocoa
Carrot Cake with Walnuts
For Further Reading
Team
Acknowledgments
Index