Grow Yourself Healthy: Gardening to transform your gut health all year round

by Beth Marshall, Marianne Majerus (Photographer)

Overview

GROW YOURSELF HEALTHY shows how to transform your gut health with a wealth of gut-friendly crops, projects, recipes and planting plans

*             Discover how to grow 50 vegetables, fruit & herbs to maximise their nutritional value

*             Plan your own gut-health garden using 11 easy projects, with planting plans and best varieties

*             Follow 13 recipes for fermented foods to multiply the benefits and enjoy all year round

*             Understand the science of gut-health gardening and how it affects our health and well-being

*             Find everything you need to transform your garden and your family’s health and happiness!

Based on the author’s practical experience of growing fruit, vegetables and herbs in ways that supercharge their nutritional value, GROW YOURSELF HEALTHY is a practical guide on how to design and manage an edible garden for gut health, providing food for us and the trillions of microbes we host within us. It describes the science behind the subject in an accessible way and shows how to grow an incredible diversity of fruit, vegetables, herbs and edible flowers, even in a small space. The book describes the best types of fruit and vegetable to choose and how to grow them to optimize their health boosting properties. It brings together the latest scientific research into different organic growing, harvesting and processing methods that will empower the reader to take back control of the nutritional value of the food they eat.

GROW YOURSELF HEALTHY also contains 11 practical projects to demonstrate how to grow healthy, fresh produce at home, in a small garden, allotment, balcony, or even on a windowsill. A chapter with 13 fermentation recipes shows how the genius of microbes can be harnessed to transform freshly harvested produce into delicious sauerkraut, kimchi, pickles, and fermented drinks. 

The book is lavishly illustrated with beautiful photographs by Marianne Majerus.

Product Details

ISBN-13:	9780711250727
Publisher:	Lincoln, Frances Limited
Publication date:	03/17/2020
Sold by:	Barnes & Noble
Format:	eBook
Pages:	192
File size:	39 MB
Note:	This product may take a few minutes to download.

About the Author

Beth Marshall is a professional horticulturist, who has trained with the RHS and the Royal Botanic Gardens, Kew. She has worked in various prestigious vegetable gardens in the UK: RHS Harlow Carr; West Dean; and for the Royal Household at Windsor Castle. Beth is Head Gardener on a private estate near Henley in Berkshire, managing an organic kitchen garden and a 57-acre estate including woodlands, wildflower meadows and a deer park. Beth also has a strong interest in native flora, conservation, foraging, plant-based cooking and beekeeping.

Adam Caplin is a freelance garden designer. After studying horticulture at Reading, he was awarded a fellowship to set up the Camden Garden Centre in north London.In 1985 he founded The Garden Centre at Alexandra Palace, which expanded to two other sites. He went on to run The Chelsea Gardener and two nurseries in Essex and Suffolk. He now has an interest in a wholesale nursery in East Anglia. Adam and his brother, James, wrote Instant Gardening and Urban Eden. Adam has been a contributor to Garden Inspirations and Gardens Illustrated, and a guest presenter for the TV series Gardener's World. He is the author of Planted Junk and New Kitchen Garden. Adam is also a successful fine artist and has had a series of one-man shows.
Beth Marshall is a professional horticulturist, who has trained with the RHS and the Royal Botanic Gardens, Kew. She has worked in various prestigious vegetable gardens in the UK: RHS Harlow Carr; West Dean; and for the Royal Household at Windsor Castle. Beth is Head Gardener on a private estate near Henley in Berkshire, managing an organic kitchen garden and a 57-acre estate including woodlands, wildflower meadows and a deer park. Beth also has a strong interest in native flora, conservation, foraging, plant-based cooking and beekeeping.