A book of food explorations to take care of yourself, your loved ones, and the planet
When we founded Darwin Nutrition in 2019, we never imagined that two years later we would have more than 100,000 readers per month and would publish a book about beneficial foods!
We are not doctors or nutritionists, but we are curious and believe that to (re)discover a food and integrate it into your diet, understanding its origins, production methods, and cultural and medicinal uses is just as important as knowing its health benefits.
The 50 foods we have selected for this book have one thing in common: their exceptional nutritional qualities. Rich in vitamins, minerals, and antioxidants; immune-supporting, energizing, detoxifying, stimulating, anti-inflammatory…
Some are always in your kitchen (garlic, cabbages, lentils, nuts, apples…), others are still little-known to the general public (hemp, spirulina, lupin, shiitake, kombucha…).
Beneficial Foods – 50 Treasures of Nature for Our Health is the result of our encounters with small-scale producers, and a desire to make knowledge about healthy eating accessible by sparking curiosity, without being prescriptive.
Vegetables, legumes, fruits, grains, seeds, mushrooms, spices, seaweed: nature’s treasures whose benefits we sometimes overlook, even though they are readily available and often produced close to home.
They are diverse, delicious, mostly local, and their cultivation can be sustainable, even beneficial for the environment. This is particularly true of legumes (lentils, fava beans, chickpeas…), which help us reduce our meat consumption and enrich the soil.
Benefits, recipes, anecdotes, and tips shed light on each food throughout the book
For each food, we conducted historical, geographical, and sociocultural research to understand how they have evolved through migrations, exchanges, and cultural appropriations, up to our globalized era.
Along with the drawbacks this can have today, which we shed light on elsewhere.
Isabelle Autissier, Honorary President of WWF France, agricultural engineer, writer, and renowned sailor, has written our preface, and we are proud of it!
We called upon Valentine Cabanel, Doctor of Pharmacy and naturopath, for her expert advice. In each chapter, she provides an expert opinion on the benefits of the food in question in the section “The Naturopath’s Opinion.”
To easily incorporate them into your diet, our friend and chef Jeanne Cottet has come up with creative recipes that are healthy and delicious.
We also collaborated with Mango Editions on this first book, the leading publishing house for cooking, health, and wellness.
We hope you enjoy this book and that it helps you take care of yourself, your loved ones, and the planet… by cooking!
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The authors
Charlotte Jean is Franco-Peruvian. Her Amazonian mother instilled in her a taste for Peruvian foods such as cacao, which her father now grows in the upper Amazon basin. Passionate about art and history, after studying at the École du Louvre, she becomes a journalist at Beaux Arts Magazine. She currently writes for various media outlets, is working on creating a raw and healthy chocolate, and in an upcoming book will explore the legends of the Amazon.
Quentin Molinié started his first company at 22 while studying at EMLyon. After eight intensely busy years in Paris, he decided to cast off to refocus on his well-being and devote himself to developing Darwin Nutrition. Athletic and a food lover, he discovered the joy of cooking a wide variety of nutritious foods to delight his taste buds while doing his body good and protecting the planet.
Valentine Cabanel is originally from the south of France, where she grew up in a natural, sunny environment close to the sea. This has certainly influenced her view of the role and benefits of nature for the body. She is now a Doctor of Pharmacy and a naturopath specializing in micronutrition. Her goal is to strengthen vitality and sustainably preserve her patients’ health by meeting their needs and addressing their concerns through natural means.
Jeanne Cottet is a chef. After studying art history and spending a few years working in fine art book publishing, Jeanne chose to turn her passion for cooking into her new profession. With her culinary vocational diploma in hand, she founded Ficelle, a culinary events company. For her, the most important thing is to know the products she puts into her culinary creations—their history, their source, and their benefits. Her cooking is simple, indulgent, and seasonal.
Technical details
- Beneficial foods – 50 treasures of nature for our health
- Mango éditions
- Published on 14 / 05 / 2021
- 19 x 26 cm 176 pages – 16,95€
