Cooking for me is like when I paint or write. That is what I love, and I always work with colours as much as flavour combinations.

I like to use a variety of grains and seeds, as they all give you different vitamins and minerals, and mixing them gives you a more complete source of protein. Not only that, each vegetable colour has different nutrients – for example, dark green leafy vegetables such as kale, dandelion and spinach contain the carotenoid lutein, important for eye health. Just go to your local market and buy the fresh and seasonal vegetables that inspire you; each season and colourful vegetable has its charm.

vegetarian and vegan cookbook, start the new year off rightThough I cook for a living, I am also pretty impatient and want dinner to be quick, and served in half an hour max most nights – especially when I’ve spent all day working in the kitchen. Still, I want to enjoy my meal, and I want to make it beautiful, but in a easy way – so I can assure you that the recipes are not too complicated.

I hope you enjoy them!

-Lina Bou



Serves 2
Preheat the oven to 175°C/350oF/Gas 4.

1 packet soba (buckwheat) noodles
1⁄2 butternut squash, cut into small cubes
2 carrots, cut into small cubes
1⁄2 aubergine, cut into small cubes
35g (11⁄4oz) pumpkin seeds
coconut oil
salt and freshly ground black pepper
1cm (1⁄3in) piece fresh ginger, finely grated 1 bunch fresh coriander, rinsed
1–2 tbsp pumpkin seed oil

Cook the soba noodles according to the instructions on the packet, then rinse and set aside. Meanwhile, place the vegetables on a baking tray together with the pumpkin seeds and add some coconut oil, salt and pepper and the grated ginger.

Mix thoroughly – ideally massaging the veggies with your hands – to make sure everything is well coated in the oil and seasoning. Bake in the oven for 30 minutes, or until the vegetables have turned a nice golden colour.

When the vegetables are done, add the cooked noodles to the tray and mix everything together, then put the tray back in the oven for 5–10 minutes to warm the noodles through. Take the leaves off the coriander stalks and add them to the salad, drizzle over the pumpkin seed oil and it’s ready to serve. (For a tasty variation, try adding sun-dried tomatoes and a little feta, too.)

The ginger adds a delicious spicy touch, as well as aiding digestion and giving your immune system a boost.


This dish is…..


Food that is easily digested, and which an upset stomach can handle, thanks either to digestive herbs, the cooking process or a combination of foods that are smooth and gentle on the digestive system.


Dishes that boost your immune system due to containing a high amount of antioxidants and/or antibacterial properties.

Nutrititonal Therapist Lina Bou


Discover Lina Bou’s recipe for healthy living, with this inspirational cookbook for the modern lifestyle.

Nutritional therapist Lina Bou’s shares recipes for healthy living, with this inspirational cookbook for the modern lifestyle.

Cooking isn’t just about eating the right foods – it’s about being inventive, having fun and enjoying a healthy relationship with what you eat. Whether you’re looking for tasty brunch ideas, delicious dinners, energising snacks or mouthwatering sweet treats, Lina shows you how to make simple, nutritious vegetarian meals (suitable for all!) easy enough for anyone to rustle up with the minimum of fuss. There are also suggestions for vegan alternatives, plus recipes free from gluten, dairy and sugar – the most common intolerances.All recipes feature a health-benefit key, indicating at a glance whether they help improve your immunity, boost your energy, balance your hormones, and more. And there’s advice on sensible detoxing, too.

Vegetarian and vegan cook book,

Price: £13.99 RRP
ISBN: 978-1-85906-410-8

Use the ISBN to order from any book shop

Buy the book: Quick links

Follow the inspirational Lina on Instagram!