I’d like to thank my grandmother for being an amazing cook and introducing me to the kitchen at a very young age.
I’d like to thank my parents (and especially my dad) for letting me dump all the saffron in the soup. And Mom, thanks for believing in clean, whole, organic foods before it was a thing. And for growing a garden with five kinds of basil.
Peter and Emmy, thanks for consistency-sampling all of my efforts and taste-testing this book along the way. Oli and Tig too, kinda.
To my boyfriend, Mike, thank you for embracing medicinal, plant-based foods. You’re a constant inspiration in my life.
A tremendous thanks to my amazing, forward-thinking editor, Kylie Foxx McDonald, for believing in Unicorn Food way back in 2014 before this current rainbow food craze overtook the internet. And thank you for also serving as a guinea pig and taste-testing many of these recipes along the way. Thanks so much for all of your diligent efforts and supporting my very out-there ideas!
Mailea Weger, thank you for all of your time and effort working with me on developing some of the recipes in this book. Thanks for hanging in my tiny NYC kitchen and coloring things pink, purple, and red.
Thank you to everyone else at Workman who helped this book come to be, especially Becky Terhune for her graphic design expertise, Anne Kerman, Kate Karol, Rachael Mt. Pleasant, Barbara Peragine, Chloe Puton, and Moira Kerrigan.
AJ Meeker, you nailed the look with your photography. I am obsessed with how all the images came out. Kaitlyn Du Ross and Rebecca Jurkevich (and Lauren Schaefer!), you entirely understood my vision for this book. Thank you so much for your excellent eye and aesthetic. And to Michelle Mildenberg, too, for her beautiful illustrations. This book would have looked very different without you.
