I’ve long been fascinated by the mind-body connection and the role of the thoughts and feelings in illness. As a nutritional therapist it isn’t always the first place my attention goes, however recently, triggered by an episode of temporomandibular joint (TMJ) disorder, or jaw pain, I have been enjoying delving into this topic further. Chronic pain is more of a societal issue than cancer, diabetes and cardiovascular disease combined.
Our bodies need emotional wellbeing as well as nutritional fuel and so sometimes I focus on this side of life too. Recently 
Grass-fed, Organic, Pasture-for-Life? How do these terms differ when talking about meat? In the UK, the words ‘grass-fed’ can be used to describe food (beef, lamb, milk, cheese, etc) from cows that have spent only part of their life grazing in the fields or eating dried grass. The rest of the time they will have been fed other less natural feeds, such as cereals or food-manufacturing waste (often from bread and biscuits).
To celebrate successfully making it through 28 days of The Low Fodmap Autoimmune Paleo (AIP) elimination reset, I thought I would do a little AIP baking.
I’ve been warming up over November and December, getting my head around what I can eat and not eat, trying out different recipes, then happily forgetting (mostly) all about it over the Christmas and then also the New Year family celebrations… but now its January 2nd; time to go with the Low FODMAP Autoimmune Paleo (AIP) 28 day protocol.
“On hearing fermented foods were in Vogue, Susie Rushton dusted off her kilner jars and stocked up on kimchi”. In ‘Spoilt Rotten’ Susie tells how she came to visit nutritional therapist Katie Clare to learn how to make “fluffy, sour, crunchy, mildly effervescent and coloured a pale aqua-green” sauerkraut and also shares Katie’s recipe. … 
Follow me on 
Yesterday evening’s sauerkraut-making session somehow managed to transition into making a martini, but still in collaboration with beneficial bacteria! The main ingredient in this cocktail is organic whey, the tart tasting, lactobacilli -rich element of yoghurt or kefir.
This treat of a recipe is not sweet as such, but the ingredients still melt in the mouth in that glorious chocolatey way. If you are happy to eat cashew nut or coconut butter from the spoon, and are looking to substantially reduce your sugar/sweetener intake, then this could be heaven in a moment for you!
Frequently clients come to see me with a history of vegetarianism or veganism and are considering putting animal products back into their diets. It is an interesting and sometimes challenging process for them. Recently I have also seen insects making their first appearance in Planet Organic, people are confused by it and I have been explaining that it is seen as a more sustainable way to eat meat. 
Cytoplan are leaders in the field of food-based supplementation. Their blog provides regular articles on pertinent topics including the latest research. I was asked to write for them on Fermented Foods in January 2015.
Rhythm Health, makers of the new coconut kefir, loved my 
Tags
- Animation
- Autoimmune Paleo
- autoimmunity
- Beneficial bacteria
- Blood sugar balance
- Breakfasts
- Classes
- coconut
- Colostrum
- Community spirit
- demonstration
- Demonstrations
- Desserts
- Detoxification
- digestive enzymes
- Drinks
- EPA / DHA
- Fats & Oils
- Fermentation
- fermented foods class
- Festivals
- food sensitivity
- Genetics
- gut health
- Healthy snacks
- Inflammation
- Intestinal Permeability
- kimchi
- london
- Natural beauty
- Nutrigenomics
- Paleo
- personal transformation
- probiotics
- Recipes
- recovery
- relishes
- sauerkraut
- Seasons
- Sourdough
- vegan
- vegetarian
- Vitamins & minerals
- Water kefir
- Whey
Categories
Meta