In Episode 13 of A Good Life at Sol Haven, Chris Gregg, Natasha The Loving Chef, and Sammuel Yisrael explore the powerful concept of “valuing the edges and the marginal,” inspired by Permaculture Principle 11. From embracing our own vulnerabilities and giving space to quieter voices, to recognising the richness found where different environments—and people—meet, this episode is a heartfelt reminder that the margins matter.

Natasha shares an incredible list of mood-boosting foods, from leafy greens and dark chocolate to fermented favourites and the humble onion, which takes centre stage as this week’s healing hero. Plus, a delicious baked onion recipe and a vibrant look at what’s growing in the Sol Haven garden.

And don’t miss the mesmerising sound of the West African djembe, as Sammuel takes us on a rhythmic journey of connection, community, and peace.

#AGoodLife #SolHaven #Permaculture #ValueTheMargins #MentalHealthMatters #MoodFood #HealingWithNature #DjembeDrumming #EdibleWellbeing #BakedOnions #GardenTherapy #SoulfulLiving #NatashaTheLovingChef #SammuelYisrael #NatureHealing

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