Leon Happy Guts : Recipes to Help You Live Better

LEON, the home of healthy fast food, brings you more than 100 simple, colorful, delicious new recipes to recharge your gut and transform your health

"So excited to get cooking with Rebecca Seal’s new book LEON Happy Guts! Some incredible microbiome-friendly recipes!" - Professor Jack Gilbert, PhD, world-renowned microbiome scientist at the University of California San Diego

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. It is not about eating a restrictive diet or depriving yourself of delicious food, but about incorporating gut-friendly ingredients into your daily diet with recipes loaded with natural probiotics, prebiotics and polyphenols.

 

In addition to recipes, LEON Happy Gut Cooking offers the latest advice on improving your gut health, including why we should all use extra-virgin olive oil with abandon and that wine and cheese might actually be good for you.

Rebecca Seal 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 and LEON Happy Curries 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 is co-founder of LEON, which now has 70 restaurants (including in Amsterdam, Utrecht, Oslo and Washington, DC). 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 and LEON Happy Curries 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.