Many people know that most plants get their food from the sun through a process called photosynthesis. However, carnivorous plants are much less common. These plants have adapted to eating animals because they weren't getting the proper nutrients needed for them to grow. In this book, readers will learn about a number of carnivorous plants, including the Venus flytrap, where they're found, when they flower, and their anatomy. Learning about these unique members of the plant kingdom will excite young botanists and average readers alike.

Did you know that some plants eat special food? Sunlight is not enough for them and they lack the capacity to create their own food. That is why they prey on insects. They have a unique scent that attracts their small prey so they just sit and wait until they can gobble something up! Should you be afraid of these carnivorous plants too?

An unsuspecting fly buzzes around a clump of colorful plants in a swamp. Unaware of any danger, it lands on one of the plants. Snap! The plant’s trap snaps shut in less than a second, and the fly is now the meal of a Venus flytrap! This title explores the world of carnivorous plants that obtain nutrients by “eating” animals. From plants that act like sticky flypaper to trap their prey, to other plants that lure their victims into deep pitchers of liquid from which the animals will never escape, children will learn about a variety of plants that employ interesting techniques to capture food. From beautiful photographs of these unusual plants to high-interest, high-gross-factor facts, Meat-Eating Plants: Toothless Wonders makes learning about carnivorous plants a lively, engaging experience. The fun topic ensures that young readers will enjoy engaging in science while developing their powers of observation and critical thinking.

Learn about Florida's endemic carnivorous plants in this exciting book written for the budding naturalist and hobbyist. Florida has dozens of native species of carnivorous plants––more than any other state in the United States—including sundews, butterworts, bladderworts, and pitcher plants. These plants use appealing scents, leaves, and sticky fluids to trap and imprison insects. Digestive fluids then absorb the prey giving the plant its nutrients. Many of these plants can be grown at home in the backyard, in rain gardens, or in some cases on the windowsill. Florida’s Carnivorous Plants provides an identification and growing guide for the major genera of carnivorous plants found in Florida. Each species description includes etymology, a history of the plant’s discovery highlighting diverse scientists, anatomy, habitat range, and popular cultivars for beginners. Tables include soil requirements, types of potting, water level, amount of light, dormancy and temperature requirements, and propagation tips. A glossary provides readers with the tools to learn botanical jargon to improve their identification skills.

Ellie Bullen's hugely popular blog Elsa's Wholesome Life is a veritable explosion of colour, sunshine, coastal living and delicious plant-based recipes. Her first cookbook features more than 100 of her go-to dishes, from nutritious granolas and powerhouse smoothies to flavour-packed salads and soups, hearty curries and burgers, and drop-dead delicious sweets. A qualified dietitian and nutritionist, Ellie explains everything you need to know about adopting a plant-based diet, including how to: - get enough iron, vitamin B12 and calcium - achieve the right balance of carbs, proteins and good fats - shop smarter and get more organised in the kitchen - enjoy a lifestyle that is better for you and the environment Ellie's food is fresh, flavoursome, nutrient-dense and - above all - fun. If you ever needed a reason to eat less from a box and more from the earth, this is it! This is a specially formatted fixed-layout ebook that retains the look and feel of the print book.

'If we could all live and eat a little more like Tom the world and the food chain would be in much better shape.' Anna Jones 'This book is like a hybrid of Michael Pollan and Anna Jones. It combines serious food politics with flavour-packed modern recipes. This is a call-to-arms for a different way of eating which seeks to lead us there not through lectures but through a love of food, in all its vibrancy and variety.' Bee Wilson Tom's mission is to teach a way of eating that prioritises the environment without sacrificing pleasure, taste and nutrition. Tom's manifesto, 'Root to Fruit' demonstrates how we can all become part of the solution, supporting a delicious, biodiverse and regenerative food system, giving us the skills and knowledge to shop, eat and cook sustainably, whilst eating healthier, better-tasting food for no extra cost.

For the millions who are following a plant-based diet, as well as those meat-eaters who are considering it, My Beef With Meat is the definitive guide to convincing all that it's truly the best way to eat! New York Times Bestelling author of The Engine 2 Diet and nutrition lecturer Rip Esselstyn, is back and ready to arm readers with the knowledge they need to win any argument with those who doubt the health benefits of a plant-based diet--and convince curious carnivores to change their diets once and for all. Esselstyn reveals information on the foods that most people believe are healthy, yet that scientific research shows are not. Some foods, in fact, he deems so destructive they deserve a warning label. Want to prevent heart attacks, stroke, cancer and Alzheimer's? Then learn the facts and gain the knowledge to convince those skeptics that they are misinformed about plant-base diets, for instance: You don't need meat and dairy to have strong bones or get enough protein You get enough calcium and iron in plants The myth of the Mediterranean diet There is a serious problem with the Paleo diet If you eat plants, you lose weight and feel great My Beef With Meat proves the Engine 2 way of eating can optimize health and ultimately save lives and includes more than 145 delicious recipes to help readers reach that goal.

The Hypercarnivore Diet challenges the common belief and claims by authorities that meat makes us sick and a plant-based diet is best for health. Backed by hundreds of references to basic science textbooks and studies of human anatomy, physiology, biochemistry and nutrition, it thoroughly debunks the claim that we are just slightly modified chimpanzees, omnivores or plantivores designed to eat a whole foods predominantly plant-based diet, and demonstrates that we are by Nature carnivores that probably need to obtain at least 70% of our nutrition from animal meat and fat to realize our genetic potential for health and fitness. It shows that many commonly consumed plant foods are more or less dangerous and best avoided or consumed in limited amounts if at all.

New York Times and USA Today Bestseller "Eat food, not too much, mostly plants." With these seven words, Michael Pollan—brother of Lori, Dana, and Tracy Pollan, and son of Corky—started a national conversation about how to eat for optimal health. Over a decade later, the idea of eating mostly plants has become ubiquitous. But what does choosing "mostly plants" look like in real life? For the Pollans, it means eating more of the things that nourish us, and less of the things that don’t. It means cutting down on the amount of animal protein we consume, rather than eliminating it completely, and focusing on vegetables as the building blocks of our meals. This approach to eating—also known as a flexitarian lifestyle—allows for flavor and pleasure as well as nutrition and sustainability. In Mostly Plants, readers will find inventive and unexpected ways to focus on cooking with vegetables—dishes such as Ratatouille Gratin with Chicken or Vegetarian Sausage; Crispy Kale and Potato Hash with Fried Eggs; Linguine with Spinach and Golden Garlic Breadcrumbs; and Roasted Tomato Soup with Gruyere Chickpea "Croutons". Like any family, the Pollans each have different needs and priorities: two are vegetarian; several are cooking for a crowd every night. In Mostly Plants, readers will find recipes that satisfy all of these dietary needs, and can also be made vegan. And the best part: many of these dishes can be on the table in 35 minutes or less! With skillet-to-oven recipes, sheet pan suppers, one pot meals and more, this is real cooking for real life: meals that are wholesome, flavorful, and mostly plant based.