Plant-Based Recipes and Sustainable Practices to Nourish Ourselves and the Planet

My Regenerative Kitchen offers over 100 delicious, healthy recipes using regeneratively grown ingredients and sustainable techniques from the chef and founder of west bourne, New York City’s first certified zero-waste restaurant.

With a focus on upcycling food waste and mindful ingredient sourcing, My Regenerative Kitchen brings home the importance of regenerative agriculture, climate consciousness and food waste reduction in our daily lives. Through exquisitely simple recipes and thoughtful techniques, Camilla Marcus – chef, restaurateur and founder of sustainable products brand ‘west bourne’ – encourages readers to embrace a whole-farm mentality using every part of the vegetable, as well as a zero-waste approach in the kitchen.

From homemade stock and pickles to plant-based mains and crave-worthy desserts, My Regenerative Kitchen includes new favourites waiting to be discovered, such as:

• Cupboard staples: Fermented Hot Sauce, Pistachio Dukkah
• Drinks: Fruit Preserve Apéro, Avocado Oil–Washed Martini
• Starters: Leftovers Pancake, Mushroom Larb Lettuce Cups
• Small Plates: Melon as Itself, Big Salad Energy
• Mains and Family Style: Whole Roasted Romanesco with Walnut Bagna Cauda, Al Pastor Squash Tacos
• Desserts: Seasonal Fruit Galette, Yuzu (or Any Citrus) Posset

Every recipe in My Regenerative Kitchen is loaded with professional tips gleaned from Camilla’s storied restaurant career, as well as stunning photography and inspiration for how to integrate laidback, natural living and the art of beautiful, simple hospitality into any home. This book will show you that food is more than just sustenance – it’s a form of activism.