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How to Eat 30 Plants a Week: 100 recipes to boost your health and energy
30 plants may sound a lot, but in Hugh's expert hands it has never been simpler to meet your health goals.
Delicious meals can also be full of easy wins to perfect your plant intake, and pioneering gut-health guru Tim Spector explains why Hugh is bang on target to deliver the goods. By racking up the plant power and acing 30 plants a week, you'll feel great, have renewed energy and reset your microbiome.
In chapters such as Six-packed Soup and Stoups, Seven in the Oven, Fish Fivers, Meat and Many Veg Mains and Triple Treat Sides, Hugh shows you how to get many more plants on your plate no matter how many you're cooking for, with people-pleasing plant-only dishes at the fore, as well as some humdingers with a little well-chosen meat or fish along for the ride. Plants is not only fruit and veg but much more besides – including nuts, seeds, pulses, grains, herbs, spices, chocolate and even coffee.
Recipes
· Shroomami stoup
· Sichuan aubergine with tofu and black beans
· Caponata with chickpeas and apricots
· Tomato and saffron baked rice
· Steak, charred lettuce and spring onion salsa
· Roast ratatouille mackerel fillets
· Very berry ripple fro-yo
... and many more!
With plant ingredients numbered by chapter, and helpful tips, tricks and swaps, it's easy to keep a count and rack up your weekly plant score. With Hugh to show you the way, you'll soon be nailing your 30 plants and more, week after week.
Delicious meals can also be full of easy wins to perfect your plant intake, and pioneering gut-health guru Tim Spector explains why Hugh is bang on target to deliver the goods. By racking up the plant power and acing 30 plants a week, you'll feel great, have renewed energy and reset your microbiome.
In chapters such as Six-packed Soup and Stoups, Seven in the Oven, Fish Fivers, Meat and Many Veg Mains and Triple Treat Sides, Hugh shows you how to get many more plants on your plate no matter how many you're cooking for, with people-pleasing plant-only dishes at the fore, as well as some humdingers with a little well-chosen meat or fish along for the ride. Plants is not only fruit and veg but much more besides – including nuts, seeds, pulses, grains, herbs, spices, chocolate and even coffee.
Recipes
· Shroomami stoup
· Sichuan aubergine with tofu and black beans
· Caponata with chickpeas and apricots
· Tomato and saffron baked rice
· Steak, charred lettuce and spring onion salsa
· Roast ratatouille mackerel fillets
· Very berry ripple fro-yo
... and many more!
With plant ingredients numbered by chapter, and helpful tips, tricks and swaps, it's easy to keep a count and rack up your weekly plant score. With Hugh to show you the way, you'll soon be nailing your 30 plants and more, week after week.
272 pages, Hardcover
Published May 14, 2024
14 people are currently reading
176 people want to read
About the author
Hugh Fearnley-Whittingstall
81 books186 followersHugh Fearnley-Whittingstall is a British celebrity chef, smallholder, television presenter, journalist, food writer and "real food" campaigner, known for his back-to-basics philosophy.
A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food and has earned a huge following through his River Cottage TV series and books.
His early smallholding experiences were shown in the Channel 4 River Cottage series and led to the publication of The River Cottage Cookbook (2001), which won the Glenfiddich Trophy and the André Simon Food Book of the Year awards.
The success of the show and the books allowed Hugh to establish River Cottage HQ near Bridport in 2004.
In the same year, Hugh published The River Cottage Meat Book to wide acclaim and won a second André Simon Food Book of the Year Award.
He has just finished filming his most recent series, which accompanies his most recent book, River Cottage Every Day.
He continues to write as a journalist, including a weekly column in The Guardian and is Patron of the National Farmers’ Retail and Markets Association (FARMA).
River Cottage HQ moved in 2006, to a farm near the Dorset/Devon border, where visitors can take a variety of courses. http://www.rivercottage.net
During River Cottage Spring (2008) Hugh helped a group of Bristol families start a smallholding on derelict council land.
The experience was so inspiring he decided to see if it would work nationwide, and Landshare was created to bring keen growers and landowners together. The movement now includes more than 50,000 people.
Son of https://www.goodreads.com/author/show...
A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food and has earned a huge following through his River Cottage TV series and books.
His early smallholding experiences were shown in the Channel 4 River Cottage series and led to the publication of The River Cottage Cookbook (2001), which won the Glenfiddich Trophy and the André Simon Food Book of the Year awards.
The success of the show and the books allowed Hugh to establish River Cottage HQ near Bridport in 2004.
In the same year, Hugh published The River Cottage Meat Book to wide acclaim and won a second André Simon Food Book of the Year Award.
He has just finished filming his most recent series, which accompanies his most recent book, River Cottage Every Day.
He continues to write as a journalist, including a weekly column in The Guardian and is Patron of the National Farmers’ Retail and Markets Association (FARMA).
River Cottage HQ moved in 2006, to a farm near the Dorset/Devon border, where visitors can take a variety of courses. http://www.rivercottage.net
During River Cottage Spring (2008) Hugh helped a group of Bristol families start a smallholding on derelict council land.
The experience was so inspiring he decided to see if it would work nationwide, and Landshare was created to bring keen growers and landowners together. The movement now includes more than 50,000 people.
Son of https://www.goodreads.com/author/show...
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Displaying 1 - 10 of 10 reviews
October 28, 2025
Recipe book of the month for January 2025
In autumn 2020, during lockdown, I started a WhatsApp group with friends. We were trying to stick to a healthy lifestyle and lose weight gained during the spring lockdown. The counting plants eaten per week habit stuck. I’ve continued partly to encourage a friend who was struggling to eat 20, but whom now tends to hit 30. From the beginning l found I never eat fewer than 30 a week, but do enjoy writing a list!
There’s lots of recipes here to enjoy. You do need to be happy to spend time on the prep, but I’ve always thought eating a meal made from real food well worth the time and effort. When I heard women complaining about “all the chopping” involved in preparing meals (when I attended SW when a drastic change of diet for some was required) I realised what I took for granted and did at the end of a busy day, radio on, was not necessarily everyone’s experience. I had grown up eating home made meals and didn’t realise how many others had never learnt to cook, living mostly on processed food.
Here’s some of the recipes I’ve made so far from the ebook on Borrowbox:
9/1/25 *Shroomami soup, mushroom soup with green lentils and red wine*
Try using the coffee next time? Stirred in a little Total Greek yoghurt per bowl.
Verdict from both: Winner!
21/1/25 *Sausage and Lentils with Apple and Sage*
Swede instead of celeriac
1 teaspoon each of caraway & fennel seeds
Very tasty - subtle, but good flavour. Even better a few nights later.
Used 1 L chicken stock
Sausages whole, not cut up! We’re not at primary school.
One of Mum’s bramley apples cooked in butter on the top (had no sage)
In autumn 2020, during lockdown, I started a WhatsApp group with friends. We were trying to stick to a healthy lifestyle and lose weight gained during the spring lockdown. The counting plants eaten per week habit stuck. I’ve continued partly to encourage a friend who was struggling to eat 20, but whom now tends to hit 30. From the beginning l found I never eat fewer than 30 a week, but do enjoy writing a list!
There’s lots of recipes here to enjoy. You do need to be happy to spend time on the prep, but I’ve always thought eating a meal made from real food well worth the time and effort. When I heard women complaining about “all the chopping” involved in preparing meals (when I attended SW when a drastic change of diet for some was required) I realised what I took for granted and did at the end of a busy day, radio on, was not necessarily everyone’s experience. I had grown up eating home made meals and didn’t realise how many others had never learnt to cook, living mostly on processed food.
Here’s some of the recipes I’ve made so far from the ebook on Borrowbox:
9/1/25 *Shroomami soup, mushroom soup with green lentils and red wine*
Try using the coffee next time? Stirred in a little Total Greek yoghurt per bowl.
Verdict from both: Winner!
21/1/25 *Sausage and Lentils with Apple and Sage*
Swede instead of celeriac
1 teaspoon each of caraway & fennel seeds
Very tasty - subtle, but good flavour. Even better a few nights later.
Used 1 L chicken stock
Sausages whole, not cut up! We’re not at primary school.
One of Mum’s bramley apples cooked in butter on the top (had no sage)
September 15, 2024
This was a plant-forward cookbook with tips to eat 30 plants a week. I’m a little skeptical because it seems it would be expensive There was also a great list of the plants that’s divided into types to help you mix them in cooking. Being on the reflux diet there most have trigger ingredients, but it helped to get an idea of creating dinners. I enjoyed the encouragement he gave to meet the challenge.
June 22, 2024
Not sure that adding this to my read list is 100% ok but a read interesting ‘how to’ book.
The lists and categories are particularly useful and I will certainly be experimenting with many of the recipes over the summer holidays.
Never a chance of me loosing my ‘caveman’ status and all that, but definitely some great ideas for adding variety to my already existing diet!
The lists and categories are particularly useful and I will certainly be experimenting with many of the recipes over the summer holidays.
Never a chance of me loosing my ‘caveman’ status and all that, but definitely some great ideas for adding variety to my already existing diet!
February 20, 2025
I really like the premises of the book and the 30 categories of plants are interesting. But it doesn't seem like it's based on any actual science. A study was mentioned, but it was brief so I couldn't really figure out if the study just wanted you to eat 30 different plants (fx onion and leek count as 2 different) or as the author did it 30 different (self-made) categories of plants.
I have another book by the author which I like, but this one seemed way to 80's in a bad way - the recipes and pictures alike. Most of the recipes were not interesting if you already have read and own some cookbooks.
I have another book by the author which I like, but this one seemed way to 80's in a bad way - the recipes and pictures alike. Most of the recipes were not interesting if you already have read and own some cookbooks.
January 3, 2025
30 planten per week eten is een advies dat misschien wat vrij dun wetenschappelijk onderbouwd is, maar dat de pret niet drukken. Veel variatie is leuk, lekker en het voedt je microbioom. Jammer dat in de NL vertaling het achterhaalde woord 'darmflora' wordt gebruikt én dat de puntentelling in dit boek zo genereus is. Koffie, thee en olijfolie tellen bijvoorbeeld voor vol mee en dat is niet wat alle voedingskundigen terecht vinden. Maar de info in het boek is aanstekelijk en de recepten zien er heel goed uit.
November 28, 2024
This is a hefty book! Hugh's mission is to persuade us to eat 30 plants a week, however my heart sinks when I see a recipe which practically fills the left hand side of the page with the list of ingredients (I have flashbacks of Tom Kerridge with something like 27 ingredients to make a burger). I am rather hoping that when I've gone through the book a bit more I will find recipes which use much less ingredients.
March 8, 2025
I liked it. The most mouth watering category was Triple Treat Sides. These are so easy to combine with basically everything.
I have counted “30 a week” myself and it could be really fun. Just go to a store and buy a vegetable or fruit that you haven’t eaten yet that week 😉
I have counted “30 a week” myself and it could be really fun. Just go to a store and buy a vegetable or fruit that you haven’t eaten yet that week 😉
August 1, 2024
An excellent cookbook and companion to better eating and health
March 10, 2025
May well buy this in paperback
January 9, 2026
It is mostly recipes, my bad I should have done my research.
Displaying 1 - 10 of 10 reviews