|25 × 20 × 1.7 cm
Laurence Fourdrignier, DO ND, qualified in 1993 as an Osteopath and as a Naturopath in 1996. She teaches in the UK and internationally Visceral Osteopathy in the context of a Naturopathic approach, Diet and Nutrition looking at all the recent Microbiome developments.
She also runs lacto-fermentation workshops in the community.
She has now written a cookbook to support her work with patients looking at easy ways to introduce lacto-fermentation in their daily lives to repair the damage caused to the microbiome by the current modern lifestyle.
There are 198 pages of recipes and remedies for everybody, from very simple tasty recipes to more complex delicious fermented vegan nut cheeses.
All the recipes are about increasing the amount of plant-based food in the diet, reducing food waste, using foods locally grown, in season and organic wherever possible, occasionally foraged, fermented or not if you’re not quite sure yet.
It aims to challenge pre-conceived ideas, moving away from labels and chemicals, supporting your local environment inside and outside the body, a book about alternatives, creativity and exploration of new flavours. And above all, it is about restoring and nurturing gut and mind health using real foods and age-old methods of preservation.
Have fun and let your body do the talking!