Naomi Devlin

Naomi Devlin

Author

Naomi Devlin is a nutritionist, fermentista and foodie. She has taught at River Cottage for 6 years, where her gluten-free and nutrition courses are always fully booked. Naomi’s first book, River Cottage Gluten Free, is one of the brightest and most successful books on gluten-free cooking and in this, her second book, Naomi focuses on keeping your gut healthy and happy.

Naomi Devlin @naomidevlin

2 places available on my Bridport fermenting day this Friday 22nd due to last minute cancellations! Get in touch if you’d like to book at a last minute price. https://t.co/nuJWvbs5Ve

We can't wait to publish this beautiful paperback of #TheGutFeeling by @naomidevlin later this week. The book is packed with delicious recipes for a healthy, happy gut!

2 places now available on friday’s fermenting day!
Oh dear, the winter bugs seem to be having a last hurrah and two people are too unwell to come on Friday.
Please share or tag people you… https://t.co/UgeIjiAc6p

The pinkest rhubarb kvass (with a little help from my friend the beetroot) and I just managed to snip the last of the cherry blossom buds from the tree before the wind swipes the rest of… https://t.co/KJJLGDzyB2

Feeling spring is finally here even though it’s grey and chilly today. I’ve got hawthorn blossom in the hedge, primrose and celandine scattered around the garden and what’s left of the… https://t.co/XVZGdbLLXC

This is a repost of a loaf baked by my very own nickjamesdevlin, who made #glutenfree #sourdough while I was away in London teaching for the weekend. So proud!
・・・
The training wheels… https://t.co/ubNHH2uPfY

Shavings of smoked paprika cured egg, salty, rich and smoky. Egg botarga. Hard to think of anything this wouldn’t improve, but I’m looking forward to trying it with asparagus and… https://t.co/Ie1c9ZX2h5

Snap up an amazing deal on Food For a Happy Gut here for only £10! I can't even buy them that cheaply from the publisher 😂
https://t.co/S9PQohaFcc

Just one place left on my Bridport gluten free noodles and dumplings day May 24th. Totally affordable, it would make a great present for the gluten freebie in your life - or treat… https://t.co/ykxTKr03nT

Nettle, leek and celeriac soup with sheep yogurt and cherry blossom. Because cherry blossom makes my heart sing. One day I’ll get to Japan to see the blossom in full blow, but for now I’m… https://t.co/wAjNGRLNPs

A before breakfast 5k run and then kefir, pear, raspberries (from freezer), ground linseed, toasted hazelnuts and grated cacao. Everything tastes better after a run!
I usually run in the… https://t.co/JIkuNlZJiH

Got some leftover egg yolks? Cure them in sea salt (and sugar if you like) for a few days until they firm up and then dehydrate in a low oven until they have the texture of cheddar or… https://t.co/muMCPv1LL7

The most magnificent magnolia at Forde Abbey today with my beloved nickjamesdevlin on a much needed day off. Carpets of crocuses, banks of daffodils and walking over scattered petals have… https://t.co/PfD8BQk9ne

I don’t often make boules these days as it means baking only one loaf at a time. Sure you can raise a few bannettons of dough and bake them one after the other - keeping them in the fridge… https://t.co/WLdXRljghy

Many hands making light work of poking 5 kilos of carrots into jars yesterday. We made fermented carrot sticks - a simple, sweet and sour introduction to brine fermentation. I like mine… https://t.co/mh8WaE7xFx

Ruby rhubarb from today’s fermenting day in Bridport. We had one bottle that I forgot I’d added a teaspoon of sugar to that was exceptionally effervescent (read; popped in an alarming… https://t.co/Y9RUjn08nw

Thanks guys! My husband insists that you got the grammar wrong and meant to say ‘The source’ 😉

Thanks for the shout out! If your brilliant banana flapjacks were a book I’d be reading them all day long 😋