They potter around and play, we read books and share what we were grateful for that day,” Gemma says. It's a brilliant addition to her first book, 'The Self-Care Cookbook' - if you're a lover of plant-based food, all of her recipes will nourish both your body and your mind, and she includes numerous, excellent self-care tips too.

From Student Ambassadors who greeted new High School students this morning, making them feel welcome immediately, to beautiful Middle School art work on display about the importance of self-compassion; from Elementary children bounding into class on their first day back with huge smiles, to staff at every level who were keen to develop CSF's wellbeing provision, it was clear to see how much they care.Wellbeing Team" are the words that jumped out at me as soon as we received this lovely Appreciation Card from a student yesterday. This week, Gilly is with Lynn Cassells who with her partner Sandra Baer are two of the most inspiring women you’re likely to hear on Cooking the Books this year. Plants are incredible and for me it isn’t just about cooking and recipes but learning all about the healing power of plants and how we can incorporate them into our diet. This week, Gilly is with Dina Begum, whose book, Made in Bangladesh celebrates the food and folklore and of the old country which she left when she was four years old.

She and Kevin celebrate by diving deeply into the '70s food world through the prism of Fanny Cradock, and find much more than green mashed potato and mince meat omelette. Inspiring her cooking to this day, Gem then started eating more plant-based foods and focused on eating for physical health, as well as continuing to experiment with mood foods.

Carmen is now 8 and big sister to Hendrix, 7, and Gemma runs Gem’s Wholesome Kitchen, making healthy meals for those who sign up to her Nourish Package. But as we’re both mums, we need to be at home a bit, so we’ve been looking for a kitchen for about two years now. Settled above The Open Market, she began by making granola breakfast pots for Smorl’s Houmous, quickly sparking interest and a growing demand. I have been working on producing recipe booklets throughout the year on how to eat more plant-based on a budget and how to eat more sustainably.