In just under a month, the first of our fall cookbooks makes its way into the world. And in the months to follow, we’ll have three more on the market, brimming with beautiful photographs and delectable recipes for all occasions.

This fall, we’re proud publish an array of health-oriented and inclusive cookbooks, covering everything from intermittent fasting to vegetarian baby-led weaning. But don’t let the health focus trick you into thinking these recipes are bland or plain—they’re anything but. Love Your Gut, Vegan Intermittent Fasting, FODMAP Friendly, and Veggie From the Start are full of bold flavors, creative takes on your favorite dishes, and satisfying meals that you and your loved ones are sure to enjoy. If you need a little proof, read on for a sneak peak at recipes from each of our forthcoming cookbooks!

***

Love Your Gut: An Easy-to-Digest Guide to Health and Happiness from the Inside Out
by Megan Rossi

Plant Power Pancakes
Breakfast is often a missed opportunity when it comes to contributing to your five portions of vegetables per day—and these pancakes will put a stop to that. But they don’t just deliver on veggies; they’re also a real treat for the taste buds.

 
 
 
Pancakes

• 5 ounces sweet potato, roughly chopped
• ½ cup rolled oats
• ¼ cup plus 1 tablespoon canned cannellini beans, drained and rinsed
• 1 large extra-ripe banana, peeled
• 1 cup soy milk, or milk of choice 4 large eggs, whisked
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Olive oil, or oil of choice, for frying

Berry Sauce

• 1 cup diced strawberries
• 1 Medjool date, chopped

To serve

• ½ cup Live Yogurt
• 1 tablespoon mixed seeds, such as flaxseed, sunflower, pumpkin, and sesame

1. To prepare the pancakes, place the sweet potato and a small splash of water into a microwave-safe dish. Cover and cook on high for 4 minutes. Remove and let cool.
2. To prepare the berry sauce, combine the strawberries, the date, and ½ cup of water in a small saucepan and bring to a gentle boil. Using the back of a spatula, squish the strawberries and chopped date, then simmer for 10 minutes.
3. Meanwhile, once the sweet potato has cooled, blend together with all the base ingredients, except the oil, to form a smooth batter.
4. In a nonstick frying pan, warm a little oil over medium-low heat. Add ¼ cup of the batter, and cook for 3 minutes or so, until there are bubbles in the pancake and you can lift it to flip easily.
5. Flip and cook on the other side for 1 to 2 minutes. Remove from the pan to a plate and cover with a clean cloth to keep warm.
6. Repeat the process with the rest of the batter. Serve the pancakes drizzled with berry sauce, yogurt, and mixed seeds.

NOTE: Oats are a great source of beta-glucans, a type of fiber. There is strong evidence for their health benefits, which include lowering cholesterol and managing sugar levels in people with diabetes. They’ve also been shown to help regulate our appetite, making us less likely to grab for the cookie jar.

***

Vegan Intermittent Fasting: Lose Weight, Reduce Inflammation, and Live Longer—The 16:8 Way—With over 100 Plant-Powered Recipes to Keep You Fuller Longer
by Petra Bracht and Mira Flatt

Sweet Potato and Green Pea Curry
Health Tip: Curry powder is not a stand-alone spice but rather a mixture of some thirty healthy spices. The most common ingredients are turmeric, coriander, cumin, fenugreek, ginger, nutmeg, cayenne pepper, cardamom, fennel, cinnamon, and cloves. Curry powder and curry paste achieve their full flavor when mixed with fats.

 
 
SERVES 2
PREP TIME: 40 minutes
PER SERVING: 670 calories, 14 g protein, 41 g fat, 61 g carbohydrates

• 1 carrot
• 1 large sweet potato
• 1 tablespoon coconut oil
• 2 tablespoons curry powder
• 1 teaspoon ground fennel seeds
• ½ teaspoon ground anise seeds
• ½ teaspoon ground caraway seeds
• 2/3 cup (100 g) green peas, fresh or frozen
• 1 cup (240 ml) coconut milk
• 1 tablespoon Almond Butter
• 1 teaspoon sea salt
• 2 tablespoons chopped mint

1. Dice the carrot and sweet potato into bite-size cubes.
2. Heat the oil in a large pot over medium heat. Add the curry powder, fennel, anise, and caraway and cook until fragrant, stirring constantly, for about 1 minute. Add the carrot, sweet potatoes, and peas and cook for 5 minutes, stirring occasionally.
3. Add the coconut milk, almond butter, and 1 cup water. Simmer for 15 minutes, then stir in the salt.
4. Remove from the heat and let the curry rest and thicken in the pot for about 10 minutes.
5. Divide between two bowls, sprinkle with the mint, and serve alone or with wild rice.

***

FODMAP Friendly: 95 Vegetarian and Gluten-Free Recipes for the Digestively Challenged
by Georgia McDermott

Vegan Peanut Butter Ice Cream

All of the vegan ice cream recipes online seem to require one of the following: an ice-cream machine, a small fortune’s worth of cashews or dates, or both, and a hell of a lot of bananas. In a (cashew) nutshell, not FODMAP-friendly, and not bench space-friendly. This vegan ice cream isn’t quite the traditional texture—the peanut butter gives it a bit of bite, but it is an excellent stand-in for the FODMAP-laden vegan variety.

 
Serves 4-6

For the almond milk:

• 1 cup raw almonds
• 2½ cups water
• 1 teaspoon vanilla bean paste

For the ice cream:

• 1 cup coconut cream
• 2/3 cup confectioner’s sugar
• 3 tablespoons natural peanut butter
• 1 teaspoon vanilla bean paste
• Pinch of sea salt

1. Place the almonds in a large glass container along with the water and vanilla bean paste. Leave them to soak, covered and in the fridge, for at least 6 hours—overnight is ideal.
2. After soaking, put the nuts and their soaking water into a food processor or blender and blitz for roughly 2 minutes, until smooth. Strain the milk using a nut milk bag, muslin, or clean tea towel. Pour the nut milk into a saucepan. You can discard the nut meal, or use it to make the Cheesy Almond Crackers.
3. Add the strained nut milk, coconut cream, and sugar to a saucepan, and place over medium heat. Stir intermittently for 5 to 10 minutes, or until the sugar has dissolved and the mixture starts to thicken slightly.
4. Add the peanut butter, vanilla bean paste, and sea salt, and continue stirring intermittently for an additional 5 to 10 minutes, or until the mixture is smooth and slightly thickened. At that point, remove from the heat.
5. Allow the ice cream base to cool before transferring to a freezer-proof container. You can stir the mixture every couple of hours to prevent ice crystals forming, or you can forget about it, leave it overnight, and come back when you’re ready for some ice cream.

***

Veggie from the Start: Easy Vegan and Vegetarian Foods for Babies and Up
by Rachel Boyett

Mexican Bowl
Black beans and guacamole are a delicious combination in this easy and quick Buddha bowl. If your baby has mastered their pincer grasp you can leave the beans whole, otherwise gently mash them first.

 
 
 
PREP: 15 minutes
COOK: 25 minutes
MAKES: 1 adult and 1 baby
Best for 8 months+

• 1 sweet potato, peeled and chopped into cubes or batons
• 1 tbsp olive oil
• 5 tbsp quinoa
• Half 15.5-ounce can cooked black or kidney beans, drained and rinsed
• ½ cucumber, cut into batons
• ½ cup corn kernels (canned or frozen, drained and defrosted, if needed)
• Juice of ½ a lime
• Small handful of cilantro, roughly chopped

 

OPTIONAL TOPPINGS FOR ADULT PORTION

• Small fresh chile, chopped, and salt.

GUACAMOLE

• 1 avocado
• ¼ tsp garlic granules or powder
• Juice of ½ a lime
• 3 cherry tomatoes, finely chopped
• Few sprigs of cilantro, finely chopped

1. Preheat the oven to 400°F. Put the sweet potatoes on a baking tray, drizzle with the olive oil, and roast for 25 minutes until they are cooked through.
2. Meanwhile, cook the quinoa according to the package instructions and then set aside.
3. To make the guacamole, mash the avocado with the garlic and lime juice. Add the tomatoes then stir them into the avocado mixture along with the cilantro.
4. Assemble the bowls with the quinoa, a generous serving of the guacamole, the beans, and all the veggies. Squeeze over the lime juice and sprinkle with a few bits of cilantro. Add the chile and salt to your bowl, if you like.

***

For more delicious recipes for designed for every occasion, check out Love Your Gut, Vegan Intermittent Fasting, FODMAP Friendly, and Veggie from the Start this fall! And don’t forget to tag us @experimentbooks on Twitter, and @theexperiment on Instagram to show us how your meals turned out!