Living Food

An eye-opening and all-encompassing nutritional guide that will make you think more deeply about how what we eat affects our health and the planet.

Living Food: A Feast for Soil and Soul is not just a cookbook. Rather, it is an eye-opening assessment of the central role food plays in our lives: vibrant food creates nourishment and vitality, and the way we grow it affects the stability and integrity of our planet Earth.

This book starts on the ground with the soil where food originates, moves on to how food can affect our digestion, immune system and mood, and examines how our modern practices are threatening both the environment and the nutritional value of the food we eat. Our health and the health of the planet are intertwined - one cannot thrive without the other.

Through delicious seasonal recipes, nutritional insights and easy-to-understand explanations, Daphne Lambert describes how linking our eating to seasonal rhythms can ensure a harmonious relationship between ourselves and the environment. Each section, one for each of the four seasons, reveals Mother Nature's knack for providing us with the food we need when we need it - both throughout the year and at each stage of our lives - and how we can make the most of her seasonal offerings.

Living Food is an all-encompassing nutritional guide that will make you think more deeply about the food you eat.

DAPHNE LAMBERT is a nutritionist who has cooked, studied and written about food for all of her adult life. She was the chef and co-owner of an award-winning organic restaurant for 25 years and has run a nutrition consultancy for over 20 years. Daphne's purpose is to create a way of eating that re-vitalises both our health and that of planet Earth. In 2006 Daphne and Miche Fabre Lewin created Soil Sisters to bring alive the connections between food, soil, body and mind, and in 2007 they set up Gastrodome at The Guardian Hay Festival. She is also a founding member of Greencuisine Trust, an educational charity which facilitates innovative garden and kitchen-based programmes. She is the co-author of the award-winningThe Organic Baby & Toddler Cookbook and of Little Red Gooseberries, a collection of recipes from her organic restaurant. She regularly contributes recipes and articles to books and magazines.