Kim Close Wellness
Kim CloseLecturer in Culinary Nutrition, Nutritional Therapy, Functional Wellness. Author, recipe developer, chef. Expect nutrition insights, psychology, tools for behaviour change, delicious recipes, challenges, e-resources and more.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 175 | Subscribers | Read | kimclose.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Orange foods: the colour your immune system will thank you for
There’s a reason autumn feels like orange season. Butternut squash just waiting to be roasted for a warm salad. Sweet potatoes in every direction. Carrots you actually want to roast rather than leave forgotten at the bottom of the fridge. S...
Red foods: why this colour earns its place on your plate
There’s something instinctively appealing about red food. A bowl of ripe tomatoes on a kitchen counter. The deep crimson of a roasted pepper. Strawberries in summer, beetroot in winter. Red has a way of making a plate look alive.
Why (and how) you should truly eat the rainbow
I counted the colours on my plate last Tuesday. I’d made what I thought was a reasonably good lunch: some leftover chicken, a handful of rice, a few slices of cucumber. White, beige, pale green. That was it.
Grey days and the season we’re in
February is a strange month. The Christmas glow has long gone. The new year energy has faded. Spring feels close enough to want but too far away to feel. And the days, though slowly getting longer, still carry a heaviness that’s hard to sha...
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Authors
The writers behind this newsletter.
Lecturer in Culinary Nutrition, Nutritional Therapy, Functional Wellness, Behaviour change/Health coach. Author, Recipe developer, Chef.
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