Buddhism for Meat Eaters… Why I Wrote It

BUDDHISM_FINAL

In just over a month, my second non-fiction title will be on the shelf (2 July). The dilemmas, struggles and answers included in Buddhism for Meat Eaters were ones that had been brewing for around thirty years. I always wanted to be vegetarian (preferably vegan) but my physical body did not agree. I was left with a constant sense of guilt, shame and grief over this struggle–my spirit was willing but my body wasn’t.

For years I kept a journal, thinking I could wrestle out this conflict on the page, until years later I had to accept that I had no answers. I put the journal away, and carried on with my life, never have found the peace I craved.

Then one day, I was lying awake in the middle of the night. It was a full moon and I often struggle to sleep during that lunar phase. I can’t even remember what I was thinking about specifically, but somewhere between midnight and two am, it was like the decades of struggle finally made sense. All the threads came together, and I’d finally begun to find peace in the last place I expected to uncover it: Buddhism.

I jumped up and grabbed by laptop and wrote out a page, then sent it to my agent. This! I wrote. This is what I want to write about! For the record, I don’t actually recommend you send your agent/publisher wild ramblings at two o’clock in the morning as a way of pitching an idea, but in this case, it worked. Haylee said she loved it, asked me to write out some sample chapters, began pitching it before I’d finished writing it, and I was blown away to find that it sold so quickly. Clearly, my struggles with eating meat were not unique to me. There was a market for this book. Certainly, by the number of you who have left me comments saying things like This book was written for me or I need this so much or I can’t wait to read this, I am absolutely not alone in this quandary.

Ultimately, this book is one of hope, of healing and making peace with your body, mind, plate and world. If you are drawn to it, I hope it brings you as much encouragement as it did me.

Jo x

p.s. I love this cover so much. It was designed by Lisa White, who also designed the cover for my first novel, The Tea Chest. I think Lisa truly gets my vibe.

 

Win Three Gold Coins in Audio

Share the love to Win! Three Gold Coins is available now as an audio book through Audible. Can you help me get it into the hands of someone who struggles to read text but would love to listen to a story? (Or indeed, if that is you, please nominate yourself!) Just tell me their name in the comments below. I have FIVE copies to give away! Winner drawn next Monday 30 April.

Win a Book Club in Box set of Three Gold Coins + Wine + Snacks!

Screen Shot 2018-04-18 at 8.22.23 amDo you have a book club? Want to start one right now?

Here is a wonderful opportunity to have your next meeting’s event delivered to your door, with 10 copies of Three Gold Coins, two bottles of wine and quality snacks, as well as reading and discussion notes and advice on how to start a book club if you need it.

Good Reading Magazine says: “Three Gold Coins packs a mountain of heart, an abundance of tortured soul and a banquet of mouthwatering food.”

To enter, simply follow this link.

Good luck!

Zucchini Rosemary Bread — Recipes inspired by Three Gold Coins

Continuing with food inspired by Italy (where I ate a lot of food in research for Three Gold Coins), here is my recipe for Zucchini Rosemary Bread. Enjoy!

 

Zucchini Rosemary Bread

(GF and optional DF)

 

Ingredients

1 cup chopped walnuts, toasted

2/3 cup oil (melted ghee or coconut oil or olive oil)

3/4 cup honey

4 eggs

1 cup of milk or nut milk

2 tsp baking powder

2 tsp vanilla bean powder (or extract)

1 tsp Himalayan or Celtic sea salt

1 tsp nutmeg

3 cups grated zucchini

1 cup brown rice flour

1 cup white rice flour

1/2 cup gf rolled oats

1/2 arrowroot flour

2 sprigs of rosemary, finely chopped.

 

Method

 

  1. Preheat oven to 180 degrees Celsius and line two loaf tins with baking (parchment) paper.
  2. While the oven is heating, lay out your walnuts on a baking sheet and let them toast gently till fragrant.
  3. In a large mixing bowl, combine all ingredients down to the milk and whisk till combined.
  4. Add your dry ingredients one at a time, stirring as you go till everything is well combined. (Add extra rice flour if it looks too wet.)
  5. Divide the mixture between the two loaf tins and place side by side on a top shelf of the oven.
  6. Cook for 30-40 minutes or until golden. Allow to cool on a cooling rack before cutting. Serve with butter.