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Forgetting the common misconceptions about vegan dining in Japan, we find a truly extraordinary food culture that has blossomed for centuries. Shojin ryori is a testament to the harmony between nature and human creativity. Shojin ryori is a food philosophy, a deeply spiritual practice that brings us closer to the ingredients themselves. Crafted from vegetables, beans, seaweed, and grains, this cuisine contains no animal products whatsoever. As a tradition of Zen Buddhist mon

Drawing inspiration from ancient Zen temples, Shojin ryori is the art of Japanese vegan cuisine. This culinary philosophy focuses on...

In Bread & War , journalist and food writer Felicity Spector travels through war-torn Ukraine, sharing meals and hearing the...

Long before superfoods were trending, our ancestors from the Fertile Crescent to ancient Egypt and the vibrant kitchens of the Maghreb knew something far more fundamental. Simple, humble pulses like lentils, chickpeas, beans, and peas sustained entire civilisations. Their journey from ancient ritual to a modern staple isn't a new story, but a timeless reconnection with what has always worked. There’s no trade-off on quality for convenience. Pulses are a testament to how simp

This book is a truly modern guide to cooking with pulses, highlighting their potential as a healthy, affordable, and sustainable protein...

The return to work and school is a jarring transition. After the inertia of a summer break, it can feel as if your mind and body have to readjust to new demands. And all the good intentions in the world won't get you through the day without the right food . What does an effective nutritional strategy look like? Well, you could think of this list as non-negotiable: Complex Carbohydrates: your brain runs on a steady supply of glucose. Choose whole grains, pulses, and vegetable

There's a trade-off we make every day without much thought. We've bought into a world where fruit from distant lands sits polished and perfect, a symbol of modern convenience—but at what cost? The food - the vitamins, minerals and life force - is exposed to light and heat on its long journey. By the time it reaches us, it’s a shadow of what it once was. This is due to nutrient degradation, a process like oxidation that strips produce of its vital compounds the longer it's e

This book tackles the great GM food debate head-on. Seventy-five percent of our food contains genetically engineered ingredients, yet the...

It's quite fascinating how quickly things can change. From the high street to the supermarket, one single nutrient has been made out to be the answer to all our problems. Protein has become a pervasive trend, marketed as a solution for everything from our snacks to our coffee. This obsession is creating a dangerous oversimplification of nutrition, skimming over the importance of other vital dietary elements . Whilst medical experts are flagging a widespread fibre deficiency