Author Biography

Angela Liddon is the founder, recipe developer, and writer behind OhSheGlows.com - an award-winning destination for healthy plant-based recipes, with millions of visitors each month. Her work has been featured in local and international publications such as VegNews, O, The Oprah Magazine, Fitness, The Kitchn, Self, Shape, National Post, The Guardian, Glamour, and Best Health, among others. She has also won several awards, including VegNews Best Vegan Blog for three consecutive years, Chatelaine's Woman of the Year Hot 20 Under 30 award, and FoodBuzz's Best Veg Blog and Best Overall Blog. Her first cookbook, The Oh She Glows Cookbook, is an international bestseller. It was selected as Indigo's Book of the Year for 2014 and appeared on the New York Times bestseller list. Liddon and her husband, Eric, and daughter, Adriana, live in Oakville, Ontario, Canada, with their cat, Sketchie. Liddon's blog can be found online at

Review

Praise for Oh She Glows Every Day
 
"This is such a complement to Angela's first cookbook—more healthy and usable recipes that will become part of your everyday cooking. With salads for any occasion, great snacks for adults and kids, and weekly staples like hazelnut milk and veggie burgers, I'm excited to have many of these recipes on hand."
—Sara Forte, author of The Sprouted Kitchen and The Sprouted Kitchen: Bowl + Spoon
 
"With just a handful of ingredients, Angela creates fabulous quick and easy recipes that are bursting with flavor, and loaded with nutrients. With this book, healthy fast food is not only a reality, but a spectacular one!"
—Tess Masters, author of The Blender Girl and The Blender Girl Smoothies
 
"There she glows again! Angela's second book is divinely inspired and endlessly inspiring—she is a fountain of brilliant recipe ideas that will surely motivate both rookie cooks and seasoned chefs alike. These new dishes strike the perfect balance between healthy and delicious, luring us into a world where good food is always good for us, even if it doesn't taste that way! I especially love the pantry section of this book with its beautiful photographs and clear tips for organizing a plant-based, whole foods kitchen. I cannot wait to get cooking, Angela. Thank you for sharing your passion and genius with us all!"
—Sarah Britton, author of My New Roots
 
"This book gives me serious cravings! Angela makes everyday comfort and nourishment completely exciting with these thoughtful recipes. Her take on plant-based cooking here is encouraging, accessible, and appropriate for so many of life's moments. Angela's instructions and firsthand anecdotes read like a friend showing you the way, and the gorgeous photos seal the deal. Oh She Glows Every Day could make a vegan out of anybody."
—Laura Wright, creator of the Saveur award-winning blog The First Mess
 
"Angela's recipes are simply stunning, foolproof, and most importantly, delicious. Between the energizing breakfasts, meal-sized salads, and her holiday-worthy entrées, her recipes continually make an appearance in my kitchen. And, her desserts are show-stoppers!"
—Jeanine Donofrio, author of The Love and Lemons Cookbook

Review Quote

Praise for Oh She Glows Every Day

Excerpt from Book

Roasted Garlic Basil Pesto Potatoes with Arugula VEGAN, GLUTEN-FREE, NUT-FREE, SOY-FREE, GRAIN-FREE, KID-FRIENDLY SERVES 4 PREP TIME: 15 MINUTES COOK TIME: 40 MINUTES This is one of those amazing side dishes that disappears incredibly fast! It''s a fancy, restaurant-worthy recipe that is sure to impress special guests. (If you are serving a large crowd, I recommend doubling the recipe since it only serves four as a side.) If you''ve been skeptical about arugula in the past, I encourage you to give this recipe a try; the spicy, peppery-tasting green pairs beautifully with a bold and bright pesto. If you can''t find baby arugula, be sure to chop regular arugula into bite-size pieces so it''s easier to eat. Hemp hearts add a kick of protein and omega-3 fatty acids for a nutritional boost. This dish is amazing served warm, but the chilled leftovers taste great as well. Ingredients: FOR THE POTATOES 2 pounds (900 g) Yukon Gold or red potatoes, unpeeled, chopped into 1-inch (2.5 cm) cubes (about 6 cups/ 1.5 L) 1 tablespoon plus 1 1/2 teaspoons (22 mL) extra-virgin olive oil Fine sea salt and freshly ground black pepper FOR THE ROASTED GARLIC 1 large garlic head 1/2 teaspoon (2 mL) extra-virgin olive oil FOR THE PESTO 1 cup (250 mL/3/4 ounce/20 g) lightly packed fresh basil leaves 3 to 4 tablespoons (45 to 60 mL) hemp hearts 1/4 cup (60 mL) extra-virgin olive oil 2 tablespoons (30 mL) fresh lemon juice, or to taste 1/4 teaspoon (1 mL) fine sea salt Freshly ground black pepper FOR THE SALAD 3 cups (750 mL) baby arugula, chopped Fresh lemon juice, for serving(optional) 1 tablespoon (15 mL) hemp hearts, for garnish Directions: 1. Preheat the oven to 400

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