What foods make us happy? Scientists are now discovering a proven link between what we eat and how we feel …
In this inspirational book Rachel Kelly, who has had a history of depression, shares her personal experience of harnessing the power of food to stay calm and well.
Over the past five years she has worked with nutritional therapist Alice Mackintosh to build up a range of delicious recipes, designed to boost energy, relieve low mood, comfort a troubled mind, support, hormone, balance and help you sleep soundly.
Simple meal planners, seasonal shopping lists and invaluable nutrition notes that explain the science of good mood food for everyone… The Happy Kitchen contains all you need. Follow Rachel and Alice’s advice and, week by week, you too will feel stronger and healthier and keep the blues at bay.
Overnight Bircher; Sesame Seared Tuna with Crunchy Asian Slaw; Prosciutto Wrapped Salmon with Roasted Red Cabbage & Sweet Potato; Calming Green Broth
Rachel Kelly began her career as a journalist and spent ten years on the Times. She is the author of Black Rainbow: How words healed me - my journey through depression (Hodder & Stoughton, 2014). Rachel now runs workshops on how to achieve good mental health and is an ambassador for SANE and a vice president of United Response.
Alice Mackintosh, (Hons) Phys, BSc (Hons) NT, mBant, originally set out to qualify as a medical doctor, but ultimately felt that taking a natural approach to healthcare seemed a more effective way of helping others. She has degrees in both Nutritional Therapy and Biomedical Sciences and now works as a consultant in London's Harley Street.