QUALIFIED NUTRITIONAL THERAPIST FdSc, Dip ION
First and foremost, I LOVE food. When I began my journey in understanding the effects food has on my health, I felt miserable and afraid of the negative and restrictive impact this could have on my life. I wanted to be free to eat whatever I wanted and I certainly didn’t want to have to feel like I was on a “diet”. But I was also suffering with multiple health issues and I knew I had to make changes. As my knowledge about the medicinal powers of food grew, so did my confidence and health. I started to create my favourite comfort foods, just switching some of the ingredients to healthier alternatives. While it took a little time, I can happily say that I love, celebrate and enjoy food more so than ever – I feel empowered not restricted and my stomach, skin, hormones and mood have benefited greatly.
I started off slowly: I’m not a “cold turkey” kind of person. I introduced one change at a time and gradually, over ten years, I’m now living a gluten, dairy and refined sugar free life. I also eat very few grains and probably resonate most closely with the paleo concept although I don’t like to follow anything with a ‘name’ – I’ve just figured out what works best for me. All of the recipes and advice I share are based on my own dietary habits.
When working with clients, I don’t take a “my way or the high way” approach. I recognise that we are all unique and what works for me may not work for others. When dealing with clients, I call upon my extensive study, training and experience (practical and academic) to help clients achieve their health goals which can be many and varied.
HOW DO I WORK?
In a typical nutritional therapy consultation, I will assess the individual’s general health, family and health history, dietary habits, digestive function and lifestyle. I will then devise a dietary and lifestyle plan suitable for the individual’s circumstances with the aim of addressing their health goals. This may include dietary adjustments, suggestions for dietary support, lifestyle changes and food or botanical supplement recommendations. I work closely with a psychotherapist who specialises in food related emotional issues who can see clients if they need this kind of support.
Often my work requires the interpretation of test results brought to me by clients. These tests may have been ordered by other Nutritional Therapists or a General Practitioner or other clinician. The results of the tests help me to better understand the unique nutritional needs of my clients. I may also request functional tests from time to time. These are chosen to add useful information to my decision making process concerning current and future food, supplement and lifestyle suggestions. A number of laboratories make these tests available to nutritional therapists, and my role is to relate the test results to my patient and find out if there are any specific nutritional deficiencies. The aim is always to help each client achieve an optimal level of wellness through the use of careful and individualised dietary and lifestyle modification. Some of the functional tests that I may use are:
Comprehensive stool analysis
Female hormone panels
Urinary organic acid analysis
Digestive function investigations
BECOMING A CLIENT
I am currently not able to accept new clients. The volume of emails I receive asking for direct or personal referrals has become quite intense and far more than I or my team can manage, therefore, I regret that we can no longer answer email requests asking for direct referrals. If you do wish to find a Nutritional Therapist, I encourage you to find someone in your local area via The British Association for Applied Nutrition and Nutritional Therapy: bant.org.uk. Alternatively, for those on a budget and time to travel, the Institute for Optimum Nutrition in Richmond (the school where I trained) offers appointments with final year students and graduate practitioners on placement, as well as specialist & experienced practitioners – all in their main clinic. They are also on hand to take client enquiries and if they are unable to take a case on (often because the client lives too far away) they will carefully research and recommend the best practitioner for you based on location and specialism.
In 2014, I took a little time out to write my first book as a conduit to share my knowledge so far; it resonates with the advice I would give during a one-to-one session, so think of it as a ‘consultation’ in a book (Eat. Nourish. Glow. published by HarperThorsons). My second book, Cook. Nourish. Glow., a natural companion to the first containing over 120 easy to follow recipes, was published by Penguin on 31st Dec 2015. My third and most recent book, Nourish and Glow: The 10 Day Plan offers 50 new recipes with vegan alternatives as well as guidance to help make healthy eating a way of life. This book was released in March 2017.
I have taken extensive training over the years. Firstly, at the Institute for Optimum Nutrition in Richmond where I completed the 4 year Diploma in Nutritional Therapy. I continue to sit undergraduate and postgraduate training on a regular basis to gain increased expertise and to keep abreast of the ever pushing boundaries in this scientific field. Here are some of the areas I have completed training in:
Gluten sensitivity and coeliac disease
Gastrointestinal health and digestive challenges
Thyroid health & Adrenal dysregulation
Body composition, insulin resistance & weight management
Female hormone health
AFMCP (The Institute for Functional Medicine) – Applying Functional Medicine in Clinical Practice™
Nutritional Therapy for Parkinson’s Disease with Lucille Leader
SO WHERE IS MY PASSION?
The power of food is my passion. I love working with clients and helping them get into better, more fulfilling habits with the food choices they make. In 2011, I started to cook food for clients and fill their fridges as a kick start to help get them started. This service grew so rapidly that I joined forces with a great chef and together we create wonderful, personalised menus to meet the many varying needs of my clients: the food is organic; as local and ethically sourced as possible; fresh every day; and delivered to my client’s door in the early hours of the morning.
I hope to help others discover and celebrate nutritious food – food that is accessible, easy to make and that bursts with goodness & flavour!
I aim to empower people to adopt a cleaner way of eating that becomes a natural habit of life, not a short-term commitment (no diet fads here!). Over the past few years, I feel privileged to have been asked to offer menu guidance to hotels, spas, retreats and restaurants, in collaboration with some talented chefs.
SHARE MY JOURNEY
SHARE MY JOURNEY