MACROVegan Cooklets, by Marlene Watson-Tara

Delicious, decadent, delightful – these are words that most people don’t associate with healthy food but you can have your cake and eat it with The MACROVegan Cooklets. These recipes pave the way to delectable dining using only the healthiest ingredients. MACROVegan desert treats are all made without dairy and free from refined sugars and additives. You, your family and that friend who always says they couldn’t live without their guilty pleasures will be blown away by these mouth-watering treats. Get all ten easy to follow recipes and be ready to have more people lining up for a visit. A slice of heaven awaits you. We wish you all ‘sweet success’

10 Amazing MACROVegan Cooklets - Soups

Regular price €10.00

10 Amazing MACROVegan Cooklets - Desserts

Regular price €10.00









Below are some other free recipies for you to try:

Sweet & Sour Tempeh

Tempeh is a complete protein food made from soy beans and is originally from Indonesia. It is traditionally made through the natural process of fermentation, so it's easy on our digestion. It contains essential amino acids and Isoflavones. Isoflavones have many health benefits such as strengthening our bones, they help ease menopausal symptoms, reduce the risk of coronary heart disease and can help in reducing some cancers.
Serves 2


10 step instructions for making homemade natto. NOTE: You may wish to substitute regular soya beans with black soya beans. Cultures for Health has good step-by-step instructions for this.
Serves N/A


I always get excited when I see Burdock growing wild. It is distinguishable by its huge basal leaves. However it takes a great deal of effort to dig one of these roots up. It has a slightly bitter taste and is very good for purifying the blood and to detoxify the liver. Burdock is also a tonic, it is high in vegetable protein and contains inulin the chemical source of insulin. This is a great accompaniment to a Seitan and a grain dish on cold winter night.
Serves 2

Umeboshi Tea

Umeboshi tea, taken warm, helps combat fatigue, improve circulation, and aid digestion.
Serves One cup

Eight grain pancakes

I first tried this recipe when I was reading Scott Jurek’s Eat and Run, which has many good dishes to try out as well his own experiences as a wholefoods, plant-based athlete. At the time I wasn’t even sure I could name eight different types of flour. But the results are really delicious, perfect for a chilly Sunday morning in Derbyshire. Unlike pancakes made from just one grain, they sit lightly on the stomach and digest easily before I go out on a training run.

Feel free to experiment with various types of wholegrain flours. But it’s important to use a variety of flours in order to get the benefits of each grain. Today I made them with raspberries, but they are also excellent with strawberries, blueberries, blackberries or grated apple, depending on the season.

Serves 2