Wild Recipes

Plant-Based, Organic, Gluten-Free, Delicious



ISBN: 9782081513389 Category:

Emma Sawko, Wild and the Moon


Over 120 vegan, gluten-free recipes bursting with flavor that are both good for you and good for the planet.

What if, with each meal, you could change the world for the better? Globetrotting, health-food-loving entrepreneur Emma Sawko turned that ideal into a reality, through recipes that combine ambrosial flavors in organic, plant-based, and gluten-free fare. Her personal quest to make great food that is as good for you as it is for the planet became an international sensation with her Wild & the Moon restaurants in Paris, Dubai, and Abu Dhabi.

Wild & the Moon’s team of chefs, nutritionists, and naturopaths have crafted 120 superfood-enriched recipes, including Better than Botox Juice, Chocolate Chaga, Namaste Smoothie, Pink Hummus, Abuela’s Chickpea Soup, Avocado Gazpacho, Honey Mustard Kale Salad, Thai Curry, Earth Bowl, Acai Coco Loco, Chia Pudding, and Coco-Matcha Power Balls. Greta Rybus’s magnificent photographs, along with notes on associated health and beauty benefits, accompany the seasonal, healthy, and purely delicious recipes.

Caring for the planet and for yourself starts in the kitchen, and these simple recipes from Wild & the Moon will boost your energy, wellness, and health all while treating Mother Earth with deep respect.

Additional information

Weight 1206 g
Dimensions 19.9 x 26.2 cm
Publisher name Flammarion S.A.
Publication date 1 October 2020
Number of pages 256
Format Hardback
Dimensions 19.9 x 26.2 cm
Weight 1206 g


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Emma Sawko launched the concept store Comptoir 102 in Dubai in 2012, followed by the Wild & the Moon restaurants in Paris, Dubai, and Abu Dhabi, which are lauded for their organic, plant-based, gluten-free, cold-press, no additives, no preservatives, no HPP, zero plastic concept.

Photojournalist Greta Rybus published Handcrafted Maine and her work has appeared in Bon Appetit, Modern Farmer, Food & Wine, The New York Times, The Wall Street Journal, and The Boston Globe.