The book is organised by season so you won't find any suggestions that you take up gardening in the middle of winter. The advice is accessible and practical, and includes brain-training exercises. It's complemented by beautiful photographs and quotes from inspirational people like Michelle Obama. But the part we love most is the handy index for when you're trying to find a certain page (and only remember that it had something to do with essential oils), and the 'further reading' list for deeply inspired readers.

Here's a sneak peek from the Spring section: a ridiculously nutritious and delicous recipe.

Rhubarb, Pecan and Goat's Cheese Salad
 

Rhubarb is a spring vegetable known for its fleshy, edible stalks. Rhubarb is low in calories and rich in vitamin K, which helps blood to clot, builds strong bones and, as recently discovered, strengthens cognitive function.

3 sticks rhubarb

2 tablespoons agave syrup

55g (1⁄2 cup) pecans

175g (2 cups) mixed salad

55g (1 cup) goat’s cheese

For the dressing:

1 shallot

2 tablespoons balsamic vinegar

1 tablespoon rapeseed oil

Salt and freshly ground black pepper

Preheat the oven to 230°C. Trim the rhubarb and cut into 1cm

(1⁄2 in) chunks. Place in a mixing bowl and toss in the agave syrup.

Transfer to a baking tray lined with parchment paper and bake

for five minutes, until the rhubarb starts to soften. Roughly chop

the pecans. Toast them in a dry frying pan for a few minutes, until

aromatic.

To make the dressing, peel the shallot and chop it very finely. Beat

the shallot in with the remaining dressing ingredients.

Toss the rhubarb, mixed salad, pecans, goat's cheese and dressing

in a bowl. Serve immediately.

Serves four.