OVERHAULING her own approach to food saw Madeleine Shaw's energy soar and cleared up her IBS. Now the nutritionist and blogger is sharing her secrets with the world.

Hiring Shaw as a nutritionist may not be realistic for all of us, but at least her first book - Get The Glow - ensures we can try her methods at home instead.

"The programme's really holistic," says Shaw.

"It looks at cutting out sugar, eating healthy fats and also thinking positively - not only about your health, but about food," she adds of the book, and her approach to fuelling body and soul. "It talks about mindfulness and meditation to combat stress. The last chapter is called Live Your Glow, which is of huge importance to me; it's not just about these six weeks, it's about living it long-term."

If you'd like to give your meals and vitality a boost, here are three Get The Glow recipes to try at home...

:: Get The Glow: 100 Delicious And Easy Recipes That Will Nourish You From The Inside Out by Madeleine Shaw is published by Orion Books in hardback, priced £20 (£10.99 for eBook). Available now

:: LEMON SOLE, PANCETTA, PEAS AND SALSA VERDE

(Serves 2)

50g flat-leaf parsley

50g basil

100ml olive oil

1tbsp capers

1tbsp cider vinegar

1tsp mustard

2 lemon sole fillets

4 pancetta rashers (or Parma ham)

1/2tbsp coconut oil

100g petits pois

Juice and zest of 1 lemon

Salt and pepper

Make the salsa verde first by blending the parsley, basil, olive oil, capers, vinegar and mustard. Blend until you have a smooth paste, and then set aside.

Salt and pepper the fish fillets and set them aside.

Heat a frying pan over a medium heat and grill the pancetta for one minute on each side, until crisp, then set aside.

Heat the same pan with the half tablespoon of coconut oil over a medium to high heat. Wait until the oil starts to bubble, then fry the fish for two minutes on the first side, then one minute on the second. Put the cooked fish to one side.

Throw the petits pois into the pan and saute them over a medium heat with the lemon juice for a few minutes, then serve to the side of the fish with a smear of salsa verde, the pancetta and a sprinkling of lemon zest.

:: SUMMER SALAD

(Serves 2)

150g runner beans, ends cut off

2 nectarines

30g watercress

30g rocket

100g parma ham

50g feta cheese, cubed

2tbsp sesame seeds

3tbsp honey and mustard dressing (see instructions below)

Salt and pepper

To make the honey and mustard dressing, mix up:

(Makes enough for 8 servings)

8tbsp olive oil

Pinch salt

1tsp English mustard

1tbsp runny honey

Pop the beans into a pan with a little water and a pinch of salt, and steam for five minutes.

Cut the nectarines into eighths, put them on a griddle pan over a medium heat, and grill for two minutes on each side.

Put the watercress and rocket into a bowl and mix them together.

Scatter the rest of the ingredients over the top, then pour over the dressing and finish with some cracked black pepper.

:: RAW CHOCOLATE AVOCADO MOUSSE

(Serves 2)

1 ripe avocado, stoned and flesh scooped out

1 ripe banana, peeled

3tbsp coconut oil

4tbsp raw cacao powder

Pinch sea salt

100ml almond milk, coconut milk or rice milk

1 handful frozen raspberries

Put the avocado, banana, coconut oil, cacao powder and salt in a blender, and blend. Slowly add the milk until the mixture becomes creamy and easily moves around the blender; add a little extra milk if the mixture isn't creamy enough.

Pour the mousse into two ramekins or cocktail glasses, then put them in the freezer for 30 minutes before transferring to the fridge.

When ready to eat, crumble the raspberries in your hands over the top of each dessert, and enjoy.