NOURISH - new book full of wisdom and good nourishment

Healthy in body and mind is what we all aspire to be. We get so much more out of life when we feel positive and energized, and so it’s such a shame when the everyday pressures of life build up and we find ourselves doing almost anything simply to get by, and end up a long  way from the ideal that we still wistfully have in mind. Full of the wisdom and good nourishment that helped Sadie, Holly and Amber through their own personal struggles and setbacks, Nourish promises to restore you to the path of  complete well-being. With Amber’s delicious food to nourish the body, Holly’s exercises to strengthen it and Sadie’s beauty recipes to soothe the skin, plus yoga and meditation routines to still the mind, this beautiful book is the perfect antidote to the stresses and strains of modern life, providing a holistic way to stay healthy.

About the Authors

Sadie Frost is the mother of Jude Law’s children, an actress in her own right, and a designer with her own fashion label, Frost French. Her  sister, Holly Davidson is an actress, model and personal trainer.  Amber Rose is a food stylist who grew up in New Zealand surrounded by heritage fruit and vegetables on the land of her mother, organics  guru Kay Baxter, before then travelling the world, cooking in cafés and restaurants. She was Sadie’s private chef before becoming a doula and cook to new mothers. Amber’s first book, Love Bake Nourish, was very well received internationally, and in New Zealand. The publlshers have kindly agreed to me posting this recipe from the book just to give you a taste of the many delights to be found in its pages. Extracted with permission from Nourish: Mind, Body and Soul by Amber Rose, Sadie Frost and Holly Davidson, with photography by David Loftus. Published by Kyle Books and distributed in New Zealand by New Holland, $49.99. BAKED FIGS & STRAWBERRIES with Honey, Vanilla & Toasted Almonds Baked figs and strawberries are a match made in heaven, sweet and decadent. Eat as a pudding or for breakfast with some natural, unsweetened yoghurt to balance the sweet. This is best made in mid to late summer, when the figs are luscious and ripe and the end of the season’s strawberries are full of flavour and bursting with sweetness. The almonds add crunch and texture. You can also serve this with Light Coconut Cream (see below) if you’re not eating dairy. Serves 6 600g perfectly ripe figs, stalks removed 100g cold butter (or raw cold coconut oil) 250g in-season, smallish strawberries, hulled 150g raw or local honey, light honey is best 1 lemon, zested and juice of half (can use an orange as a variation) 1 vanilla pod, seeds scraped out (or 1 teaspoon of vanilla essence) 100g flaked almonds Preheat the oven to 180ºC/gas mark 4. Cut a cross in the top of each fig, then place them into a baking dish that will accommodate them all in a single layer, with a little extra room for the berries. Put a small knob of butter into the top of each fig, scatter over the strawberries. Drizzle the whole thing with the honey, squeeze over the lemon juice, dot on the vanilla seeds and lastly sprinkle over the flaked almonds. Bake in the oven until the figs are just collapsing, about 10-15 minutes. Take the dish out of the oven and sprinkle with the lemon zest. Serve hot or warm with your favourite yoghurt or cream. Extracted with permission from Nourish: Mind, Body and Soul by Amber Rose, Sadie Frost and Holly Davidson, with photography by David Loftus. Published by Kyle Books and distributed in New Zealand by New Holland, $49.99.