This Thai salad from Anna Jones’s A Modern Way To Eat is vegan and gluten-free, really easy, and has an incredible fresh flavor.

Anna says about this salad: “This salad borrows its flavors from one of my all-time favorite comfort dishes, pad Thai. Unlike pad Thai, though, you’ll notice there aren’t any noodles here—instead, ribbons of zucchini and carrot take their place. I make this salad all year round: in autumn and winter I swap the basil for more cilantro and the zucchini for celeriac or parsnip. Everything used in this salad is completely raw. It’s good to have some raw food in your diet—it helps us appreciate food in its cleanest, purest form.This salad is a good stepping-stone for people who think raw food is all bean sprouts and hemp seeds.”

Anna’s debut, A Modern Way To Eat is an absolute triumph! Full of vibrant and delicious vegetarian recipes, this book has simple ideas for novice cooks, and innovative flavor combinations to inspire experienced foodies. I was waiting with bated breath for the arrival of this much talked about debut, and I was certainly not disappointed. I ripped open the package like a desperate junkie, dropped everything I was doing, and with tingling taste buds and bugged eyes bookmarked pages like a crazed maniac, struggling to decide which of the delectable offerings I was going to dive into first.

There are over 200 amazing recipes in this book! All of the dishes are vegetarian, and many are gluten-free and vegan, and those GF vegan recipes are indexed clearly at the back of the book. Where do I even start to share some of my favorites?! Try the Dosa-Spiced Potato Cakes with Quick Cucumber Pickle, Celeriac Soup with Hazlenuts and Crispy Sage, Cardamom and Star Anise Winter Squash Soup, Autumn Roasted Root Panzanella, Spiced Carrot and Cashew Salad with Fresh Coconut and Cilantro, Avocado and Lemon Zest Spaghetti, Kale and Black Sesame Sushi Bowl, Mushroom and Parsnip Rosti Pie, Bay Leaf and Saffron Roasted Cauliflower, Sweet and Salty Tahini Crunch Greens, Strawberry Elderflower Sorbet, and Spiced Nectarine and Bay Leaf Chutney. Is your mouth watering?

Anna’s recipes are incredible. But, the double-page how-to guides dotted throughout the book are reason enough to buy this masterpiece. If you’re not confident in the kitchen or are looking for inspiration for creating show-stopping meals on the fly Anna shares tips that will change your life: 8 steps for how to put a recipe together; awesome tips for jazzing up morning fruit and creating more interesting breakfast bowls; hummus riffs; quick sandwich ideas; one thousand variations for soup; how to make a great salad and salad dressing; go-to pasta recipes; using vegetables in season; pesto variations; using grains; how to make a killer roast dinner; roasting root vegetables with 5 mix-and-match dressings; top vegetables and how to cook them; a guide to sweeteners; milling flours; nuts, nut butters, and nut milks; and more. AH-MAZING.

If you don’t know about the extraordinary Anna Jones, then you’re in for a treat, because this lovely lady is one of the treasures of the culinary world. Anna has worked with some of the most beloved chefs in the world. For over seven years she was Jamie Oliver’s writer, food creative, and stylist for his books, TV shows, and food campaigns, and was instrumental in developing his global food empire.

She’s also collaborated with other greats like Yotam Ottolenghi and Antonio Carluccio (just to name a couple), and some of the UK’s biggest brands.

You would absolutely have seen her exquisite work.

Run and get a copy of this book. Or you are missing out on one of the best vegetarian books in the world.

A Modern Way To Eat will help you cook better. I am so inspired, and am literally giving this book to everybody I know. Seriously….

Snag your copy of A Modern Way To Eat and learn more about Anna Jones.