'Let food be thy medicine and medicine be thy food'
Our lives have never been so hectic, so controlled by technology, so commodified. We find ourselves with less and less time to invest in nourishment – of both our bodies and our minds. Nutrition, exercise, rest – these are the first to fall by the wayside.
The Calm Kitchen is more than just a recipe book. Following the four seasons, it’s a beginners' guide to reconnecting with nature through food, cookery and ingredient-sourcing as a form of self-care; from the soothing smell of lavender fields to the simple magic of baking your first loaf of bread on a frosty winter’s night. The Calm Kitchen shows how mindful cooking, baking and ingredient sourcing can lead to better peace of mind, and better health and wellbeing. Featuring a blend of vegetarian recipes including duck egg shakshuka with burrata, hazelnut and cranberry brownies and the perfect mushroom stroganoff, this is an informative and insightful guide to ingredients and how they can benefit your physical and mental health.
This book offers a focused, innovative approach to self-care; the foodie approach – the slice of freshly baked bread, toasted, buttered liberally and enjoyed with a cup of tea by the window kind of approach.
Lorna Salmon is a writer and digital content specialist who has worked in heritage and wildlife conservation for the National Trust and the RSPB. A keen cook, obsessive birdwatcher and dedicated mental health campaigner, she has spent the last few years exploring the ways in which cooking and nutrition can be beneficial for mental health and wellbeing.