WHY YOU SHOULD TAKE A CLOSER LOOK AT MY NEW BOOK: GUT GASTRONOMY 

Gut Gastronomy is one of the first books to clearly explain the relationship between the health of your digestive system and your overall health, sense of wellbeing, mood and vitality. This book focuses on the importance of healing the digestive system by providing it with real foods that all play a role in stimulating the regeneration and repair of the trillions of microscopic cells that make up the whole digestive tract.  

Based on years of sound research and brought together in a regime at Grayshott Spa for weeklong retreats. I feel this is an essential book that illustrates, with delicious recipes, the 'how to' of taking care of your health through eating real food, combined with partial intermittent fasting, to give your digestion a break.  As my 7th book on health and nutrition, I am thrilled that finally the reader can understand the why's and wherefores without having to give up anything other than processed food!

Whilst many have coined the phrase originally iterated by Hippocrates “we are what we eat”, this book illustrates why this is so, and how eating in the right fashion can help to prevent disease, improve your vitality, mood and energy.  

For your chance to win one of 5 signed copies of Gut Gastronomy, simply send an email to wingutgastronomy@gmail.com with Gut Gastronomy as the title OR take a photo of one of your own healthy creations and tag me on instagram (@venutrition #venutrition), twitter (@VickiEdgson #VickiEdgson), winners will be announced at the end of Janurary. 

GUT GASTRONOMY: OFFICIAL RELEASE THURSDAY 15TH JANUARY 2015
PRE-ORDER FROM AMAZON HERE

HAPPY NEW YEAR TO ALL MY CLIENTS, FRIENDS AND COLLEAGUES!!

January is a time for reconnecting with ourselves, and setting the tone for the year to come!

I  always encourage my clients to take this holiday time to think about what you want most out of this year - to be the very best you can be in yourself, enjoying all that life has to offer on the way, and feeling healthier and fitter than you have in the last few months. 

As a believer of genuine, real food, I recommend that you clear out your cupboards, purge your fridge, and stock only those very freshest of ingredients that you know you will benefit from, whilst the stores are closed, and the period of excess and temptation is past!!

The beauty of foods at this  time of the year is that they are mainly grown below ground, ensuring lasting energy, and natural sweetness - think beetroot, parsnips, carrots, sweet potato, kohlrabi and turnips - all delicious in soups and casseroles, or stir-fried for warming dishes of goodness, combined with those hardy greens - kale, Savoy cabbage and broccoli, that guarantee your magnesium stores are replenished - magnesium being one of the most important 

This year, I have teamed up with Abel and Cole to help design and launch their Superb Souping Boxes - complete with recipes to ensure that you really make the most our of your box delivery to create delicious soups with no waste.  Each recipe feeds 2-3 depending on the size of soup you want!

Check it out and join me for some mid-winter goodness, that will promise fullness whilst being light on your digestion - which surely deserves a break after the Festive madness!!  The idea is that you will have sufficient ingredients for 3 soups per week, to replace some of those evening meals when you need less food, or warming lunches when you are on the go….. Enjoy!!

 

• New

Superb Souping Box

£12.50

(£12.50 each)

★★★★★

Write a review

 

  Every Week  Every Other Week  Every Three Weeks  Every Four Weeks  Every Eight Weeks  Every Week

All souped up and nowhere to go? 

We’ve created a new organic souping box full of all the veg, spices and herbs you need to make 3 different delicious soups each week. 

You get 2-3 bowls of soup per recipe (it depends on the size of the bowl, mind), so that’s about 6 -9 bowls a week. 

We change the box every week so you get lots of variety while you build up your souper soup knowledge. 

Speaking of, we’ll pop in recipe cards for each of the three recipes with nutritional info each week, thanks to our nutrition expert Vicki Edgson. 

These boxes are so superb, you won’t be able to Tailor this Box. 

Box contents

From Monday 5th January 2015

Beetroot & Blood Orange Soup

Broccoli, Coconut & Lime Soup

Lemon, Parsnip & Watercress Soup

From Monday 12th January 2015

African Spinach Soup

Arabian Citrus Broth

Carrot & Turmeric Soup

Pre-order your copy of my new book, Gut Gastronomy, co-authored by the wonderful Adam Palmer. 

This unique and authoritative book introduces a whole new way of eating and promotes lifestyle choices that are best for your body. Today’s medicine often treats only the symptoms of specific health problems, rather than their cause, and is not a long-term solution. The eating programme in this ground breaking book was developed at Grayshott Spa to address these problems, simply by improving the gut function in its entirety. Cleansing and healing the digestive system, so that it works more efficiently, improving elimination, reducing fluid retention and alleviating bloating and inflammation, is the first step towards better health. This book shows you how to put this life-changing strategy into practice in a simple, sustainable way and offers guidance on how to continue to follow the key principles in order to maintain optimal digestive health and therefore promote good health generally. Addressing the digestive system as a whole is the essence of this tried-and-tested approach. By reading this book and following the delicious recipes it sets out, you can adapt the programme to your own lifestyle and follow the approach effortlessly at home.

Visit: www.amazon.co.uk/Gut-Gastronomy-Revolutionise-Eating-Create/dp/1909342831/ref=sr_1_1?ie=UTF8&qid=1415033586&sr=8-1&keywords=gut+gastronomy

Breast Cancer Awareness Month 

This month is Breast Cancer Awareness Month, with a 1000 women still dying or being affected by breast cancer every month, there is still much to do to fight it.

The Chinese have understood the power of mushrooms for millennia , and have used Maitake, Reishi and Shiitake mushrooms in particular for the prevention (and in some cases the treatment) of various cancers, including Breast Cancer.  These mushrooms are packed with B vitamins for energy, B5 (pantothenic acid) that helps support the adrenal glands when stress is overwhelming, and a highly bio-available source of iron, coupled with fibre to ensure the prevention of constipation. 

Use this Breast Cancer Awareness week to explore the use of Shiitake mushrooms which are now readily available in dried form from most supermarkets in your weekly eating programme.   Add a small handful of Shiitake mushrooms to a large cup of hot filtered water and soak overnight before adding to soups, winter casseroles, and broths to enrich the flavour and support your immune system. Who would have thought that a simple mushroom could deliver so much?  

Make sure you visit http://www.breastcancercare.org.uk/ for more information about breast cancer and how you can help fight the cause. 



Is the 5:2 working for you? Get the Gloss have a fantastic section on their website of recipes, tips, where to eat, how to exercise, articles and support all about the 5:2. If your stuck for recipes, I have recently contributed twenty or so to the website and will be updating them on my blog on a regular basis. 




This week my Endive, Frisee, Rocket and grated Kohlrabi Salad with Toasted Cashew Nuts is proving popular. 



Kohlrabi, in season now, is a superbly rich source of vitamin C, more so than oranges! At this time of year, this vitamin is vital for boosting immunity and warding off diseases. Kohlrabi also contains health promoting phytochemicals that are thought to be anti-inflammatory and anti-cancer. This brassica can be served raw, shredded into salads, or roasted, keep the leaves and use much like you would steam kale or greens. 

Ingredients:

1 small head of Kohlrabi, outer leaves trimmed 

1 handful rocket, washed and drained 

1 small endive, quartered lengthwise 

1 handful core frisée leaves, (as these are the Sweetest)

6-8 cashew nuts, whole or halved 

1 dessert spoon of walnut oil 

1 tbsp. apple cider or white wine vinegar

Several sprigs of fresh tarragon

Small bunch chives, chopped finely

Salt and pepper to season

Method:

Coarsely grate the kohlrabi, and plunge into ice-cold water to prevent browning

Place the cashew nuts into a frying pan over low heat, and dry fry until golden. Remove from pan to prevent overheating and set to one side. Mix the walnut oil, chopped tarragon, chopped chives and apple cider vinegar as dressing. Arrange all the leaves into large salad bowl, top with grated drained Kohlrabi and cashew nuts and toss with dressing.  Serve as main course salad.

Enjoy!

    Another installment from Get the Gloss's "How To" on the 5:2. This week it's all about fish.   

    See my lemon sole recipe below:

   

Light and zesty, this recipe for lemon sole makes a dish which is simple to follow yet super tasty to try. The juices from the fish make a deliciously natural dressing and the spinach and nutmeg side provides the perfect companion to the delicate, flaky fish.

Serves: 1

INGREDIENTS:

1 medium fillet of lemon sole

1 pack baby spinach

2 tsp olive oil

pinch of grated nutmeg

cracked black pepper

juice of 1 lemon

several sprigs of parsley, roughly chopped

COOKING INSTRUCTIONS:

1. Preheat your oven to 185 degrees. Meanwhile, apply 1/2 the olive oil to both sides of the fish and drizzle the juice of half the lemon over the fish.

2. Wrap the fillet in silver foil, allowing 'breathing space' above the fish by creating a tent to let it steam in it's own juices.  Place into the oven for 20-25 minutes or until a fork inserted into the side of the fish comes out with clear running juices. This indicates that the fish is cooked through.

3. Heat the olive oil in a heavy-based skillet or frying pan. Wilt the baby spinach so that it shrinks down to one serving, and grate a little of the nutmeg and cracked black pepper on top.

4. Take out the fish from the oven, opening the silver foil and sliding the fish onto a plate. Pour the cooking juices over the top and squeeze on the remainder of the lemon juice. Serve together on a medium Dinner plate.

 Visit www.getthegloss.com for more.