Switching off for a month 👋- Instagram can’t be the reason I don’t graduate nutrition school. Hoping you’ll all still be here waiting avidly when I get back. Signing off on a particularly delicious note I think - asparagus, prosciutto and wild garlic mayo on sourdough. Hell of a breakie. See you when I’m a professional NT !
Glazed salmon in a thai coconut broth. Blitzed up with handfuls of spinach and lots of lime, ginger, garlic, chilli, lemongrass for 🔝 flavour and all the #health
Dripping confit garlic, thyme and pine nut spread on goats cheese on rye.
I keep trying to write captions sharing nutrition tips since I’m qualifying in six weeks but it always comes out so generic/basic that I can’t really bear it. I’m thinking a lot about the type of nutritional therapist that I want to be and I don’t think its the gal who shouts about superfoods or specific nutrients or ways to eat to control your health. I don’t agree with fixation on nutrition or on granular details of the diet - thats not how I eat and I don’t think that’s productive. I believe in variety over time, education around food, balance (hurts me to even say that word since its been so exploited), nourishment of the gut and legit enjoyment of eating. I know and have seen in action this year that food therapy can be totally transformative, but I don’t think this is ever the appropriate space to relay that type of information. It’s just too complicated. I was going to talk about why broc 👆 is so good for you, but I couldn’t bring myself to, so believe me its mega but so are 1,000000 other foods.
Ooosh!! Yesterday’s fine de ratte potatoes (super nutty and yellow inside) - boiled, squished, roasted with olive oil. Dunked in fresh wild garlic mayonnaise. Dream lunch.
Epic brunch, piled on sourdough. Grilled pancetta, white bean and oregano 🌿