food to glow

Now that we have safely passed January, and all notions of serious dieting have sensibly been put aside, I hit you with a healthy cookbook. One that has a Plan {yes, that is supposed to capitalised}. But please don’t run away, or scroll too quickly to the recipe. It isn’t a diet, diet. I promise.

Recently published by Jacqui Small, Gut Gastronomy hints with its title to what lies within the sumptuously photographed pages. This 244-page hardback book contains not so much a diet as a way of eating that evolved from the work of therapists at the well-known Grayshott Spa. It is based on naturopathic principles of improving overall health via the gut.

As a health educator myself I wholeheartedly approve of looking after the gut. In fact, Hippocrates, the godfather of medicine, said: “All diseases begin in the gut”.

The idea of eliminating dairy, alcohol and caffeine for 21 days is one that perhaps the man himself might well have approved. This is coupled with their own – easier – tweak of the ubiquitous two-day fast. After the first two weeks the Plan becomes more inclusive, but in all stages there is plenty of variety and colour – crucial for staying the course. Over the three weeks on the Plan your digestive system should get the rest and repair-time it needs to function at its best.

The aim of the Plan is to improve one’s overall health by “cleansing and healing the digestive system to make it more efficient, improving elimination, reducing fluid retention and alleviating bloating and inflammation”. Most of us could do with a bit of this. Am I right?

Who wrote it? The book is based on the clinical work of Elaine Williams, Director of Natural Therapeutics at Grayshott Spa, and Stephanie Moore, clinical nutritionist and health coach at Grayshott Spa. The book is written by popular nutritional therapist and TV presenter Vicki Edgson, with recipes by Grayshott Spa consultant-chef, Adam Palmer. And not forgetting photographer Lisa Linder; she brings the elegant, healing recipes to life.

Between the covers: Body processes, food groups and basic nutrition are well-covered in the first section of the book, with helpful illustrated tables and highlighted boxes breaking up the dense but very interesting text. The Plan itself is more guidance than rules as such. Broths and fermented foods are described and their use is encouraged with really rather appealing recipes to get you going. Then to the recipes themselves, all 100 of them fabulously shot and inviting, and not looking or reading remotely like diet food. Nutrition facts are highlighted for most recipes but – as this is not a diet book – a breakdown of calories and nutrients is not given. The idea of encouraging the eating of real food and not getting caught up in a numbers game is quite refreshing. Chef’s tips, including the best ways to prep, present, serve and store dishes, are sprinkled liberally throughout the book.

Who is it for? Anyone who feels that their digestion is not up to par, and anyone who wishes to know more about how having a healthier gut can positively affect overall health, including stubborn weight issues. Believe me, it really can. As a side benefit, weight will almost certainly be lost on the Plan, although that isn’t the aim of the book. This is also for anyone annoyed by the preachy tone of similar books. At no point did I tut and sigh, or want to hurl the book across the room in a fit of self-loathing…

Who might need convincing? Vegetarians and vegans (it is quite animal-protein heavy, but with plenty of fish); caffeine addicts, cheese lovers and those who really like their wine! Joking aside, the biggest barrier will be for anyone who just doesn’t have the time and money needed to prepare the recipes. It is not a Ryvita and cottage cheese kind of approach. Or even a slice it up and call it salad one. I see this as suited to anyone not working full-time or with a family to feed (unless they need the Plan too). Maybe I am wrong about that, but I am just being honest. Most of recipes are geared for confident and slightly adventurous cooks who have the time and monetary resources to put into giving their gut a thorough rest and replenish. But if one does, this book will be the perfect guide. Almost all of the recipes are very, very tempting – as one would expect given the involvement of a respected chef.

Recipes I’d like to cook: Smokey aubergine soup with peach & green olives – intriguing or what? Red lentil, apricot & preserved lemon soup (I could use my own preserved lemons!) with chermoula; Gravadlax with tarragon, juniper, ginger and orange (it sounds so clean and flavoursome); Salt-baked celeriac (the image is just crazy!); Sweet potato and chickpea cakes with lime & cucumber raita (okay, the chickpeas would need to be changed for me…); Roasted cauliflower ratatouille. Lovely, huh?

Recipe I have cooked: Grilled sole fillets marinated in ginger & tangerine juice. Lovely, unusual and easy. I couldn’t bring myself to use the amount of butter called for though. The five-spice in the marinade is *mwhah*. 🙂 Stealing that idea…

How can you get your hands on this? Published by Jacqui Small, Gut Gastronomy is available through Amazon and good book sellers for between £20.40 and £30.

GIVEAWAY >>> The publisher has kindly offered a copy of Gut Gastronomy for a Food To Glow reader. If you fancy a copy, just drop me a comment below. This giveaway closes Friday, February 20th at 11.59pm. The winner will be randomly selected and contacted by email. They will have until Monday the 23rd of February at 12 noon to reply or another winner will be chosen at random. Name and details of the winner will be passed onto the publisher for the sole purpose of sending out the book and not for any other purpose. Food To Glow will not be responsible for failure of the book to reach the prizewinner. The book is non-transferrable and has no exchangeable monetary value. Entrants must be resident in the UK and aged 18 and above.

To find out about upcoming books and events from Jacqui Small, follow them on Facebook, Pinterest and Twitter.

PS Still time to vote for my recipe in the Destinology Reimagine A Classic competition. Just click next to my name – no forms to fill out, thank goodness. I would really appreciate it! Voting closes at midnight (GMT) on the 13th (the day of this post).