Daphne Lambert is an award-winning chef, author and founding member and director of Greencuisine Trust, an educational charity, set up to rethink our relationship to food. She is an expert in the field of health and nutrition and has many years of experience in helping people achieve optimum health. Daphne also leads seasonal nutritional weekend retreats at Trill called Living Nutrition, exploring the relationship between land, food, health and vitality.

Living Nutrition is a series of relaxing, practical and educational cooking courses held four times per year. Each weekend focuses on a different aspect of health - digestion, circulatory system, immunity and the importance of water; and on foraging for and cooking the current seasonal foods in the garden, hedgerows, woods and meadows.

The weekends build up a complete picture on how best to harmonise with the changing seasons and a deeper understanding of how the foods we choose to eat make a difference to the health of the environment and the individual.

Here's one of Daphne's delicious breakfast recipe recommendations from the upcoming Spring retreat: 


Sprouted Buckwheat Breakfast with Rhubarb

- Serves 1

Ingredients

  • handful of sprouted buckwheat
  • 1 tablespoon hemp seeds
  • 1 dessertspoon pumpkin seeds
  • 1 dessertspoon sunflower seeds
  • 110g almond milk
  • 1 teaspoon honey
  • 2 tablespoons poached rhubarb
  • 1 tablespoon ground flax

Method

Soak the buckwheat and seeds with the honey in the almond milk or overnight. The next morning add the rhubarb. Serve topped with ground flax.

 

Want to join Daphne on the next Spring Living Nutrition weekend retreat? Book here.