Tag Archives: allergies

Gluten and the Gut – A Gut Health and Bread Baking Masterclass

To pay in instalments, drop me a message via the enquiries page.

Gluten isn’t always the culprit when we have problems with digestion or the gut in general. Bread isn’t the enemy! In reality, proper bread is your gut’s friend. So, how do you know whether you really do have a problem with gluten, or whether it’s something else? And how do you find a loaf that nourishes while taking action to restore balance to your dodgy digestion?

On this full day masterclass you’ll not only get the definitive good gut guide from a functional nutrition perspective, you’ll also have this info weaved seamlessly through a foundational artisan bread making experience as fine as the crumb on a loaf even Paul Hollywood would approve of!

The Bread Bit:

Sourdough is by far the healthiest way to bake and eat bread. A true sourdough uses only 3 key ingredients plus a little time and patience. Gluten itself is not water soluble and can therefore be difficult to digest. However, using higher hydration and a longer proving time we can help reduce that bloated feeling many of us now associate as a gluten intolerance. With time and preparation you can help build yourself a healthier gut.

Begin your baking by learning this:

A brief background and scientific history of sourdough and fermentation.

Make your own starters to take home and continue baking with.

Guidelines on how to feed and nurture your starter.

How to work with high hydration dough and the benefits of doing so.

Making white sourdough, 100% rye.

 

The Gut Bit:

Wide-ranging symptoms in the gut or problems with digestion are becoming increasingly common, but are rarely a reaction directly to gluten. Those annoying niggles, and even disruptive, painful symptoms, can have a number of other root causes, triggers and aggravators, all of which can be resolved without removing bread, or anything else, from your diet.

Understanding what gremlins could be manifesting your symptoms is a crucial part of being truly healthy. Cutting out particular foods might ease or remove symptoms, but that doesn’t mean it has addressed the root cause, and cutting out foods without replacing the nutrients properly will only create a whole other set of issues later.

Get to grips with your gut by learning about these essential factors:

The gut and digestion – significant differences in symptoms and root causes.

Gluten – friend or foe?

Where and how things can go awry.

Common issues and what to do about them.

How to recognise the difference between a symptom and a problem.

Food allergies, intolerances, and the gut.

Probiotics, enzymes, absorption, and more.

The impact of factors like hormones, pesticides, microbes, parasites, food choices, sugar, bacterial imbalance, and stress.

How to calm your gut naturally, boost digestion and let calm reign!

 

You’ll go home with the kind of beautiful resource pack that always accompanies an effective masterclass, packed with info, advice and recipes that will see you, your gut and bread the best of friends.

And of course you’ll go home with your baking bounty!

Booking closes on June 15th.

To pay in instalments, drop me a message via the enquiries page.

BOOK HERE!

T&Cs: bookings for cookery events are non-refundable – should you unavoidably need to reschedule up to 2 weeks before the event, we may be able to defer your place to a future class or event at our discretion. There is no guarantee that this class will run again.

Make Your Own Vitamin C, It’s Easy!

This winter, decide to stay off the vitamin C supplements (often containing nasties that have a negative impact on our health) and make your own. Yes, it really is that easy! A great activity for kids, and such a great way to get immune boosting nutrients into their diets without fighting over pills and potions.

If you’re suffering with a cold, or just want to make sure you keep up your intake of vitamin C, use this simple way to make your own booster – grab a couple of lemons or oranges (unwaxed and organic) and either use a veg peeler to take off strips of the outer rind (refrigerate the rest for use later), or cut into strips after using the flesh. Do the same with satsuma peel after enjoying a Christmassy citrusy treat!

Allow these strips to dry somewhere warm for a day or two, then blitz in a coffee mill or blender. The powder can then be sprinkled into smoothies, on to yogurt, or taken in any number of ways.

This is a fabulous way to get not only a hefty dose of vitamin C, but all the other co-factors, flavonoids and antioxidants present in the whole food rather than a synthetic supplement. There’s also evidence that Vitamin C supplements are manufactured from GMO grain sources – not good! – and some contain aspartame!

Boosting nutrient intake always has to be better from natural sources, so that it’s properly assimilated. Of course, there’s the fact that nutrients work in synergy and interdependently to maintain health – vitamin c works with other nutrients like zinc, selenium, flavonoids and B vitamins to fight a cold or flu, for instance – so using whole foods provides the range needed in the most bioavailable form.

So, get some seasonal citrus into your body this winter, with your own booster powder to boot, and have a healthy winter!

P.S. We all know that the right probiotic balance in the gut is crucial to our immunity too – to give yours a boost with a high strength foundational formula, try my Go Pro blend here, and keep your gut happy!

Do you need eating plans for your clients?

Do you need professionally designed, nutritionist formulated eating plans or resources with a proven track record of success for you to use with your clients?

Health professionals can white label my tried and tested eating plans and resource packs to reflect their own brand or business. 

All my Easy Start Eating Plans are available for white labelling via two levels of package, whether you would like my designer to design, brand and present your chosen plan or plans or use your own design professional. The end result will suit your business and reflect your area of practise.

The packages also include a licence to use the content as you wish for a year, after which you can renew annually for the basic licence cost only.

Altogether this is an effective way to bring professional nutritionist-standard eating plans and resources to your clients as part of your business model, and as a extra element in your work, helping your clients to improve their holistic health with real food solutions that address their bodies and brains on a multi-system level, repairing and re-establishing a functional food foundation for optimal health.

If you would like to discuss the available plans and their suitability in depth, please contact me to set up a call – I’d be happy to help.

To check out the available plans, and for full details, click the link below.

Eating Pans and Resources For Health Professionals

Take your foodie health to a new level with The Functional Foodie hub!

You love good food and great health. You live life to the full, and want the energy and joie de vivre to squeeze everything out of every day. So, how do you do that, with all the demands of modern living? Keeping up to date with the latest news, information and advice on health and food is an essential part of protecting yourself and your loved ones.

Recipes, health information, wellbeing motivation, and the most accurate advice – that is what the hub is all about.

We all have health concerns, or have loved ones who do. What would it be like to be able to access the professional input of an experienced functional nutritionist without having to spends hours, and a fortune, in consultations? Get the latest, researched knowledge and advice every month, with a different issue, condition or niggle under the spotlight each time.

Members can access my advice round up on the focus issue, a targeted recipe and demo video for that issue. Our private Functional Foodies closed Facebook group is yet another benefit of joining us.

Food is the ultimate healer – it’s our fuel, our nourishment, our daily foundation for energy and existence. What could be better than knowing exactly what foods can do to heal and protect, with recipes right there for you to use?

Each month members have access to recipes targeted at healing the health focus for that month. As the months go by, the scope of professional advice and healing recipes broadens and builds. Your personal health library and cooking bible, all in one place.

Get the inside track on foodie health from me every month, with videos, targeted recipes, your questions answered, and a private Facebook community, plus an extra recipe hub and exclusive resources. Daily healthcare made easy!

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Here’s a peek at the Foodie Focuses for the next few months:

In January we had Real Food for Real Life: What IS the ideal diet?

In February I talked about The Omega Question: The essentials about fats.

In March I gave members the inside track on Supercharging: Easily boost the nutrients in your daily diet.

In April I’ll let Foodies in on Beating the Bloat: The causes and how to beat it.

May will be about Gluten: Hard to stomach?

In June we’ll examine The S Word: Conquering the sugar monster.

And so it continues every month!

There is so much confusing information out there, often contradictory, and it can be hard to know who and what to trust. This is a place where my members’ questions and concerns are addressed, where information can be relied upon, and where you’ll get the inside track on health and how to use food as daily healthcare. The professional input of an experienced functional nutritionist at your fingertips – what’s not to like?

The price for full annual Foodie membership will rise monthly this year as the content keeps on going and keeps on growing, so joining earlier locks in a year of amazing value for an incredible price – in April it’s only £55 (approx $78 USD). Awesome value!

Check out this blog post on how to influence your mood with food – it’s the essence of functional food. Check out the hub and membership here.

Keep calm with duck….

Antioxidant Apple Clafoutis

It’s apple season! Apples are a quintessentially English fruit, and the beginning of autumn sees us almost literally rolling in them. The old adage about keeping doctors away by eating a daily apple isn’t actually far from the truth, and as healthcare goes, there are much less delicious ways to keep the change-of-season bugs at bay. With an upsurge in allergies evident right now, it’s good to know that apples are one of the foods richest in quercetin, a flavonoid with immune-boosting, anti-inflammatory and allergy fighting action.

Getting regular quercetin into your diet doesn’t just help ward off allergies and seasonal bugs, it also protects against heart disease, artery hardening, high cholesterol, gout, diabetes , cataracts , peptic ulcers and asthma. Apple crumble is a British pud of worldwide reputation, but just for a change, smother those gorgeous apples in a lovely light batter to bake an alternative dessert with an apple clafoutis. Just as scrumptious, it’ll go down a treat throughout the harvest season. Remember not to peel, as many important nutrients are just under the skin.

Apple Clafoutis

3 tablespoons butter
3 apples, sliced
3 tablespoons of maple syrup (or local honey)
1 teaspoon cinnamon
3 eggs
70 g of flour (use almond flour for a gluten free version)
90 g caster sugar
pinch of salt
1 teaspoon of vanilla extract
240 ml whole milk (or a dairy-free substitute)

Heat the oven to 200C. In a mixing bowl, whisk the eggs together, add the flour and salt gradually, 1/3 at a time, then finally whisk in the milk and vanilla. Refrigerate while you cook the apples (a bit like a Yorkshire pudding batter) Place your cooking dish (about 8 x 8) into the oven to heat up. Melt the butter in a saucepan over a medium heat. When it is sizzling, add the sliced apples, syrup and cinnamon, stirring around to coat the apples. Get the batter from the fridge, and as quickly as you can, remove the dish from the oven, add the apple mixture, pour over the batter, then back in the oven. Bake for about 15-20 minutes, or until the clafoutis is golden – the edges might cook more quickly, but check it is set in the middle. Serve with creme fraiche if you’re feeling virtuous, cream or custard if you’re not!

Want to put the foundation of health in place in your life? Take a look at the plans, foods, starter packs and events that do just that!

An apple a day keeps allergy away…..

Sneezes and itchy eyes seem to have hit lots of people at the moment, and there are certainly a couple of nasty viruses about. With the spring beginning to make its presence felt, though, allergy season has also begun. The break in the persistent rain, and a spell of warmer weather, means the early pollens are in the air, and getting into our systems.

 

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One of the best ways to inoculate ourselves is to eat a teaspoon of locally produced honey daily – this exposes our immune system to the unique profile of local pollens in small amounts on a daily basis, building up a resistance as the season progresses – the sooner in the year you can start, the better, so hit those farm shops or markets to catch the local producers.

But what about natural allergy fighting nutrients? Quercetin is one of the most important, and should be another daily dose of nutritional medicine. Surprisingly, capers are one of the best sources, and great to get into salads, sauces, and just about any dish that needs a sharp bite or acid element. Not the easiest food for daily consumption, and as ever, it’s about using a variety of foods to build a nutrient’s presence and allow for variety in our diet.

Other foods to work into daily eating could be red grapes, cranberries, spinach, watercress, celery, spinach, kale, tomatoes, broccoli, blueberries, peppers, plums, green beans, and apricots. The stand out foods easy to work into our diet, though, are apples and all forms of onions.

Raw cacao powder is a quercitin-rich star too – fab news for those of us who like a chocolate-spiked smoothie hit for breakfast! Fresh herbs add yet another element to our allergy-fighting arsenal – tarragon, coriander, dill, parsley and chives are great choices.

Lastly, whether it’s green or builder’s, tea has quercitin as part of its antioxidant army. So, put the kettle on and plan your anti-allergy food defence…… 

Want to put the foundation of health in place in your life? Take a look at the plans, foods, starter packs and events that do just that!