After leaving her corporate job in the pharmaceutical industry, the author bought a rundown mill in the Herefordshire countryside, to convert into an Ayurvedic and yoga retreat.
She became inspired to write this book after the constant requests for recipes from guests. A firm believer in seasonality, home grown and foraged foods, Julie quickly established a strong following for her ideas and motivation behind the recipes.
When we review books; we like to test some recipes before completing a review, for obvious reasons. Each recipe was a success and an inspiration, which is of course the intention of the book.
Julie explains the principles of Ayurveda, “the art and science of living wisely, in tune with nature, touching the earth lightly, being well, energised, happy and content.” Which certainly is something we all strive for. The Ayurvedic principles of eating are interesting, many lessons can be learned from this book which the author explains in a very simple easy to follow way, but even if the reader is not wanting to follow the principles the recipes are very useful to have in your toolbox. They include: Breakfast; soups; pate and dips; savoury snacks; breads and crackers; main and side dishes; sauces and chutneys; desserts; cakes, bars and biscuits; teas; cordials and milks.
Reviewed by Barbara Wilkinson – Herb Society Trustee
Cooking with The Clover Mill