Happy Leons: Leon Happy Guts

Happy Leons: Leon Happy Guts : Recipes to help you live better

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Description

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LEON was founded on the principle of nourishing the soul with food that nourishes the body - making us happy as a result.


In the latest book in the bestselling LEON Happy series, the LEON team have created more than 100 recipes on eating for
a happy, healthy gut and a boosted immune system. This is not about eating a restrictive diet or depriving yourself of delicious
food, but instead incorporating gut-friendly ingredients into your daily diet with recipes loaded with fibre, live microbes, omega-3 and the colours of the rainbow - but less sugar.


In addition to recipes, LEON Happy Guts offers the latest advice on improving your gut health, including why we should all use extra virgin olive oil in abundance and how wine and cheese might actually be good for you.
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Product details

  • Hardback | 224 pages
  • 202 x 206 x 26mm | 838g
  • Conran Octopus Ltd
  • London, United Kingdom
  • English
  • c.125 photographs
  • 1840918020
  • 9781840918021
  • 2,044

About Rebecca Seal

Rebecca Seal (Author)
Rebecca has written about food and drink for the Financial Times, Evening Standard, the Observer, the Guardian, Red and The Sunday Times. Her cookbooks include Istanbul: Recipes from the heart of Turkey and Lisbon: Recipes from the heart of Portugal, as well as co-authoring LEON Happy Soups, LEON Happy One-pot Cooking, LEON Fast Vegan, LEON Happy Curries and LEON Happy Fast Food with John Vincent. She is one of the food and drink experts on Channel 4's Sunday Brunch. She lives in London with her husband and two small daughters.

John Vincent (Author)
John is co-founder of LEON, which now has 69 restaurants (including in Amsterdam, Utrecht and Oslo). He wrote LEON Naturally Fast Food with Henry Dimbleby, LEON Family & Friends with Kay Plunkett-Hogge, LEON Happy Salads and LEON Fast & Free with Jane Baxter and LEON Happy Soups, LEON Happy One-pot Cooking, LEON Fast Vegan, LEON Happy Curries and LEON Happy Fast Food with Rebecca Seal. He thinks that our relationship with food should be positive and joyous and that we need to listen more carefully to our gut, eat more good fats and less sugar.
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