The Unprocessed Plate: THE INSTANT SUNDAY TIMES BESTSELLER

by Rhiannon Lambert

"A brilliant guide to understanding ultra-processed foods, gut health, and building a balanced diet – with practical tips and easy, delicious recipes." – Ella Mills

“This book is much needed – clear, progressive, and a positive step towards helping people navigate our unhealthy food environment in a practical, realistic way.” – Professor Tim Spector

–––––––––

THE INSTANT SUNDAY TIMES BESTSELLER

The Unprocessed Plate is essential reading for anyone wanting to cut out Ultra Processed Food (UPF) from their diet.

What are UPFs? How are they impacting our lives? And how do we avoid them? Sunday Times bestselling author and industry-leading nutritionist Rhiannon Lambert is here to answer the biggest questions and unpack one of the hottest topics in the nutrition world today.

Rhiannon also shares 60 minimally processed, family-friendly recipes for nutritious breakfasts, on-the-go lunches, weeknight meals, and easy swaps for snacks and store-cupboard essentials.

Chapters and recipes

Start the day Spelt and oat pancakes with stewed fruit, Fridge-raid omelette muffins
Lunch and Rainbow rice bowl, Green fritters with whipped herby cottage cheese
30-minute Prawn tacos with grapefruit salsa, Pearl spelt and pea risotto
Family Roast mushrooms with polenta and salsa verde, Chicken, date, and almond pilaf
Snacks and Easy yogurt flatbreads, Miso-roasted nuts
Something Chocolate, peanut, and date bars, Ice lollies (2 ways)
Sauces and Spiced tomato ketchup, Green pesto

Written by an expert and parent, The Unprocessed Plate offers solutions to our overreliance on unhealthy convenience food, and empowers us all to prioritize home cooking for the good of our health.


Sunday Times bestseller, 29/06/25

Genres: Cookbooks, Food, Nonfiction

220 pages, Kindle Edition

Published June 19, 2025

Reviews

[Jessica · Rating 1 out of 5]

I'm all about cooking from scratch and sourcing high-quality, local food, so I thought this cookbook would be right up my alley. I didn't expect the first half of the book to be an explanation of ultra-processed foods. There was some good information in that section but there were a few things I vehemently disagreed with. To say that a "red meat patty" is worse than a plant-based fake meat patty (p. 37) is ridiculous. She didn't even try to talk about sourcing local, sustainably raised meat. Instead you should just make your own bean patty. On p. 34-37 she talks about the most common everyday UPFs including plant-based milk substitutes. But then in the info about plant-based milk she basically says yes this is a UPF but it may actually be better for you than cow's milk - no. These fake milks are some of the worst things out there - and I understand not everyone can drink cow's milk but there is a lot of research that raw milk can be consumed by people who are lactose intolerant. There are other options than fake plant-milk. At this point I knew this cookbook wasn't for me. I did flip through the recipes and didn't really see anything I was interested in trying. Not cookbooks but if you're interested in ultra-processed foods and why they're bad for you, check out Ultra-Processed People by Chris van Tulleken and/or Eat Everything by Dawn Sherling instead.

[Katie Straw · Rating 4 out of 5]

Was really looking forward to reading this and really enjoyed it. Just need to try some of the recipes now! Very informative in an accessible way and has inspired me to do more home cooked meal prepping and be more mindful of choices when shopping. As others have said, the information was not really anything I didn’t already know but it was motivating and nice to read it in a physical format rather than scroll online!

[Sharon · Rating 3 out of 5]

A good starter book for people who somehow don’t know what ultra processed foods are. I think it’s pretty clear. Some good recipes. I think we overcomplicate things.