The Functional Nutrition Cookbook

The Functional Nutrition Cookbook

The Functional Nutrition Cookbook

Brand Singing Dragon
Unit Size 246mm x 173mm / 10in x 7in, 256pp
Properties September 2012, Paperback, ISBN: 978-1-84819-079-5,
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Price: $45.00
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The Functional Nutrition Cookbook

Addressing Biochemical Imbalances through Diet

Lorraine Nicolle and Christine Bailey
Foreword by The Institute of Functional Medicine

This unique cookbook with a CD-ROM of printable recipes looks beyond intervening in the symptoms of health problems and addresses the ways in which diet can be used to help correct underlying imbalances in the body.

Dealing with a range of different issues, including gastro-intestinal, immune system and hormone imbalances, this book clearly explains the intricacies of each problem and offers useful tips on how to truly make a difference through diet. The recipes provided for each imbalance are easy to follow and are accompanied by detailed nutritional information. The information throughout the book, including the chapter on healthy ageing, is designed for clients who wish to optimise their health, whether or not they are currently facing health problems.

With its focus on a personalised approach to helping people through diet, this book is an invaluable resource for nutritionists, health professionals and their clients.


1. Why and How to Use This Book. 2. Improving Gastro-Intestinal Health. 3. Supporting Detoxification. 4. Supporting Essential Fatty Acid and Eicosonoid Balance. 5. Managing Blood Glucose Levels. 6. Supporting Adrenal and Thyroid Function. 7. Supporting Sex Hormone Function. 8. Immune Modulation: Anti-Inflammatory Support. 9. Reducing Oxidative Load. 10. Support for Balanced Brain Chemistry. 11. Healthy Ageing.


“In the transition from recommendation to action, people need a 'road map' to help them make relevant and meaningful changes. The authors of this book have pulled together fantastic systems-orientated therapeutic meal options that will complement or independently propel individuals towards their goal of nutrition-orientated optimal health.

Practitioners of functional medicine and others will cherish this book, as it solves the question: so what CAN I eat, and how do I make it tasty, healthy and family friendly?”

— Michael Ash BSc, DO, ND, F.DipION, osteopath, naturopath, nutritional therapist and managing director of Integrated Health Consultancy Ltd

'Integrating nutrition science with Functional Medicine through an evidence-based approach, this highly practical book is an excellent resource for any nutrition-oriented healthcare practitioner helping individuals make dietary changes to support their health. Combining simple advice with delicious, nutritious recipes suitable for all, it's certainly a book to reach for in the kitchen on a daily basis.'

–Jane Nodder, senior lecturer, clinic tutor and nutritional therapist

'All the foods we consume affect our function in a positive or negative way. This health promoting recipe book will be an invaluable tool for health practitioners and their patients to identify foods that have a positive function. It is full of delicious recipes which specifically target the nutritional imbalances associated with key body systems that are the underlying cause of many health conditions. This functional approach to eating and lifestyle deals with the root cause of disease, not just the symptoms.'

—Ken Eddie, managing director of Nutri., leaders in the field of Functional Medicine education

Author information

Lorraine Nicolle MSc is a nutrition practitioner with a regular clinic at a London-based natural health centre. Lorraine is also a nutrition lecturer and module leader on degree and post-graduate courses at British universities. In addition, she works with a healthcare company, writing and delivering nutrition education sessions for healthcare practitioners; and she runs workplace nutrition programmes for businesses. For more information, see

Christine Bailey MSc is a nutritional practitioner, an experienced, trained chef, food and health consultant and cookery writer with over sixteen years of experience. She works with many food and healthcare companies undertaking recipe development, nutritional consultancy and provides training and support for the corporate sector. She is the author of many recipe and health books and is a regular contributor to a range of national health, food and fitness magazines. She has a regular clinic in Reading and London and is a regular lecturer and module leader on university-validated undergraduate and postgraduate courses. See

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