Chris Kilham Interview “Herbs will blow your mind,” declares Chris Kilham, aka the Medicine Hunter – the Indiana Jones meets David Attenborough of the plant world. To that I would also add a green James Bond and champion for nature and the exciting idea that food really can be our medicine,

Very, very good things come from Peru. Like Paddington Bear and the perfect, indispensably beautiful sweater made from alpaca, yarn of the gods and kings and queens. Are you admiring these beautiful, forever, light as air, sustainable luxury, baby alpaca crew sweaters? They come in smoke grey and camel, and

This warming red lentil, spinach & baobab curry is quick to make and super-healthy–perfect for a mid-week dinner. Although  baobab is mostly used in smoothies, breakfasts and sweet treats, it works wonderfully in savoury dishes as well. The added baobab powder in this recipe gives a delicious zingy flavour–

GreenMoney Journal’s 25 Year Journey by Cliff Feigenbaum, Founder and Managing Editor, GreenMoney Journal and GreenMoneyJournal.com (This guest  article was originally published in The GreenMoney Journal – July/Aug 2017 edition – 25th Anniv issue – http://greenmoneyjournal.com/july-2017/ ) Twenty-five years. Is that possible? Have I been publishing the GreenMoney

Let’s skip to the Jazz Age, the Great Gatsby and the birth of modern fashion, with a Roaring Twenties, Artisan, hand-loomed winter coat, from slow British, ethical fashion house, Nomads. (Have I told you that their opulent, embellished, velvet frock coats and hand loomed, painterly coats are a bit

Take advantage of the abundance of delicious, rainbow hued root vegetables available to us in the winter months. Roasting root vegetables gives them a caramelised, comforting sweetness like no other – make yours extra special with a superfruit, baobalicious orange and maple glaze! What better way to get your five a

Michelin starred chef Steve Smith has devised the perfect recipe to make use of those leftover Halloween pumpkins. Alternatively, this recipe can be used with butternut squash for the ultimate winter warming dish. Pumpkin/Butternut soup 2kg Butternut squash or Pumpkin flesh 300g Unsalted butter 4 Sprigs thyme 8 Coriander