Living Food – A Feast for Soil & Soul is a book that brings alive the connections between food, our health and the health of the planet.
It's about how food nourishes and nurtures who we are, how vibrant living food creates health and vitality, and how the food we choose to eat is of the utmost importance if we are to preserve the integrity, stability and beauty of this planet.
It starts at the beginning, with soil, and examines the relationship between our environment and ourselves, showing how individual and planetary health are entwined. Structurally, the book is divided into sections representing the four seasons to highlight how brilliant Nature is at providing the right foods at the right time: in Spring we cleanse and revitalise the body with tender green shoots, in Summer the vibrantly coloured foods all around fire our bodies and our imaginations, in Autumn the abundant harvest supports us as we prepare for Winter, and the foods that nourish us most during the reflective Winter months are the dense, textured, earthy flavours of root crops. Nutritional insights and simple, delicious seasonal recipes appear throughout the book.
Living Food explores the importance of sharing food, how gathering together around the table strengthens our relationships, builds healthy communities and supports personal well being.
Throughout the book Living Food introduces you to the foods best able to support your journey through life, from conception to eldership, and establishes the importance of food as a system of communication, conviviality, and community.
The foods you choose to eat create who you are body, mind & soul – I invite you to think more deeply about the food you eat.
Digestion begins with the engagement of the senses. Take a deep breath smell, see, touch and listen to the food you are preparing in anticipation of the delight of the taste to come. Fine slices of fennel cooked for a few seconds in olive oil, the first crunch releases the sweet aniseed flavour. The incredible aroma of a round, shiny, smooth, red tomato picked warm from the plant, eaten sprinkled with salt, pepper, basil and olive oil an explosion of flavour in your mouth. The texture and fragrance of mashed potato, succulent, soft and comforting. The enlivening smell from a slice of lemon, astringent and sour as you suck the juice. The sensuous fragrance of freshly harvested Summer strawberries or the aroma of earthy mushrooms gathered from the floor of the woods, sizzling in a pan with sweet red onion and pungent garlic. Just thinking about food will bring saliva flowing into your mouth.
Thanks and gratitude to everyone who has supported the journey of Living Food - a feast for soil & soul - the book has know been published!! This would not have happened with out you, do keep in touch you can find out what I am up to via the Greencuisine Trust website - http://www.greencuisinetrust.org
My special thanks goes to Isobel, for her unerring commitment and good nature, along…
Very close to the finishing line now and I am delighted to share the cover with you!
This week is just about your last chance to pre-order a special edition of Living Food, so if you know anyone who would like a special edition - give them a nudge.
I will be running a Living Food course later this year and will keep you posted.
All the best Daphne
The chill wind and wild hail storms do not make it feel much like Spring but there are plenty of other signs, wild garlic, nettles, sorrel, dandelion, chervil and chickweed to name but a few. Here is one of the Spring recipes from Living Food – a feast for soil & soul, with thanks for all your support and because by the time you hold L F in your hands in June all the wild garlic will be over…
Living Food 'a feast for soil & soul' is nearly on its way to the printers & looking good, more info to follow - meanwhile to celebrate here's one of my favourite Spring soups
Chervil is a fragrant herb with a subtle aniseedy flavour, it makes a refreshing Spring soup. Chervil soup (kerbelsuppe) is traditionally served in Germany on the Thursday before Easter or Green Thursday…
Fantastic news Living Food - a feast for Soil & Soul is fully funded.
Thanks for all the encouragement and support
Will keep you updated on progress
With good wishes and appreciation
Trust a mellow bank holiday week-end was had by all. Changed computers yesterday missing my 20 year old (& more) computer - but managing to write!
Living Food - a feast for soil & soul, explores mutuality in nature with guest writer Sandra White here's a small excerpt from 'Sharing Goodness'
" We need to paint more pictures of symbiosis which creates not only mutual dependence but also mutual…
Asparagus season is here and it's a bumper crop. Over the last few weeks I have enjoyed it simply roasted with olive oil a twist of black pepper and sea salt flakes or raw in salads with olives, chervil and lemon dressing, the season is not long so enjoy these tender spears whilst you can.
Asparagus contains more folic acid than any other vegetable. It is also a good source of potassium, vitamins…
All's going well on the writing front, please continue to inspire friends and family to pledge!
Living Food - A Feast for Soil & Soul explores how to revitalise ritual everyday, every mouthful, with Autumn guest writer, Miche Fabre Lewin - here's a small excerpt:
Why do we need rituals?
Food growing, food making and food sharing - these are ways in which we discover we are part of nature…
Sharing cake with friends in the warm Spring sun - doesn't get much better than that so thought I would share the recipe with everyone who has been so brilliant in supporting Living Food - a feast for soil & soul
Spring Chocolate Cake
12 oz (350g) soft butter + extra
12 oz (350g) sugar
8 oz (225g) ground almonds
2 oz (55g) rice flour
2 oz (55g) cocoa powder
12 oz (350g) dark…
Spring is spreading her soft cloak over the countryside. The woods and hedgerows are full of ramsoms, violets, hedge garlic, primroses, three cornered garlic and ladies smock. Edible plants are all around, the green shoots and brightly coloured flowers add vibrancy and little bursts of flavour to salads - so go gather a bunch!
I have been busy writing and to keep all you wonderful supporters…
Thankyou all so very much we are now over 50% in fact 58% this is very good news.
Please entice family & friends to pledge and keep sharing the link
Four essays, one for each season on natures pharmacy, the stories behind food, connection through ritual and exploring obstacles to change.
Romy is an early pioneer of organic skin care and founder of the iconic Neal’s Yard Remedies Through homeopathic remedies, essential oils and herbal remedies she has inspired generations to be more involved in making decisions about their health…
I've been creating some rather delicious dishes with beans & peas.
If you've never been that excited by tempeh, pea tempeh & fermented red cabbage will change the way you think forever. Tastes so good the recipe is now in 'Living Food'.
I use Hodmedod's beans & peas. Check them out all their products are British grown and can be turned into warm salads, curries, pilafs, chunky soups and…
Wishing everyone who has supported Living Food - a feast for soil & soul a brilliant 2015. I succumbed to a virus over the New Year - so plenty of thinking time, now busy writing.
Please encourage friends, colleagues and family to pledge. I am really looking forward to holding the finished book in 2015.
Hemp is one of Natures most nourishing gifts and, as as you know, hemp nuggets are one of the rewards for pledging for 'Living Food' along with fabulous recipes to inspire you to use them every day.
Hemp is a variety of Cannabis sativa L a tall vigorous plant that, at maturity,often reaches a height of over four metres. It has the ability to grow below the soil nearly as fast as it…
World Soil Day on December 5th celebrates the importance of soil
'The soil is the great connector of our lives, the source and destination of all' Wendell Berry,
From soil we come, to soil we return and soil, the living crust of planet Earth, feeds our bodies via plants and animals as we journey through life.
For much of human history the inseparable bond between people and soil was…
Yesterday a friend arrived with a basket of freshly dug root vegetables it was just one of those moments that took you into the kitchen to cook. The following recipe is simple Winter comfort food
Braised root vegetables with sweet white miso
3 medium carrots
6fl oz (180ml) vegetable stock
Splash of mirin
100g soaked skinned almonds
Juice of 1 large lemon
1 teaspoon whole seed mustard
1/2 teaspoon sea salt
120 ml olive oil
good twist of black pepper
pinch of paprika
Process the nuts in a blender until quite fine but do not allow to oil. Add the lemon juice, mustard, salt and olive oil. Blend together, adding a little water if necessary, until smooth and creamy…
I love beetroot, not the yellow or white variety or the variety that reveals concentric white and red circles when you cut them open , no I love the deep crimson variety.
There are a number of varieties but I would probably choose a 'Detroit Globe' This is a sweet, flavoursome variety, it is a good main crop with roots that store well, in addition the red veined leaves can be eaten when…
Two great workshops in London last week-end preparing meals from vibrant, living, Autumn foods, there is just so much to choose from at this time of year. We started each morning with a green juice. Here's a recipe for a sweet, green juice with a kick
1 medium sized pak choi, 2 apples & fresh chilli ( the amount really depends on how hot your chilli is and of course your heat preference)…
Mulled apple juice
1 litre apple juice
1 cinnamon stick (broken in 2)
1 knob of fresh ginger in slices
1 bay leaf
1 teaspoon honey
Place all the ingredients into a stainless steel pan and bring gently to the boil.
Simmer for 5 minutes.
Remove from the heat and leave covered to infuse for 1 hour.
Reheat, strain and serve in glasses with a cinnamon…
I am now fully settled in to the new HQ for the Greencuisine Trust just outside Stroud and further more I have at last got the internet! Sorted out my wormery and pot plants in the warm (actually hot) mid day sun yesterday wondering when we would have the first sharp frost. It is generally at this time of year as the weather changes we see an onslaught of infections so its a good idea to make…
Thank you to everyone who has pledged and supported the book so far! Please help spread the word and tell friends and family about Living Food.
In the meantime, as autumn sets in, here are a few recipes to try.
Green pepper, tomato, celery, garlic & horseradish juice
6 ripe vine tomatoes
1 small green jalapeño pepper
2 sticks of celery…
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