https://calendly.com/root-cellar-nutrition/discoverycall, https://root-cellar-nutrition.my.canva.site/

Root Cellar Nutrition, Ludlow (2026)

23/01/2026

INGREDIENTS
Servings: 6

–1 tsp ghee
–2 medium onions, diced
–100 g chard/spinach, roughly chopped
–12 regeneratively farmed eggs from
–520 g cottage cheese (I used Lindahls protein cottage cheese)
–100 g grated cheddar
–5 g salt
–A few cracks of pepper

METHOD

– Preheat the oven to 180°C.
– Melt the ghee in a frying pan and then saute the onions until translucent.
– Add in the chard/spinach and saute until wilted.
– While the veg is cooking, combine all the remaining ingredients in a mixing bowl and add the veg once cooked.
– Pour the mix into a lightly buttered, deep baking tray (mine was 30cm x 18.4cm x 6cm).
– Cook for about 45 minutes, until the top is lightly browned and the egg in the middle is set (cover with some foil to continue baking if the top browns before the centre has set).
– Cut into 6 portions and store the spare portions in the fridge for 3 days or freeze half to have breakfasts prepped for the whole week ahead.
– I recommend enjoying it with a slice of sourdough, some live sauerkraut/kimchi, and a piece of seasonal fruit (citrus is great right now!)

We hope you love it! Make sure to tag us at .cellar.nutrition if you make it and remember to use the code NOURISHNY10 at Planton Farm for 10% off your order site-wide!

16/01/2026

INGREDIENTS
Serves 4

–1 tsp chicken fat from on top of the broth (or ghee)
–1 medium onion, diced
–500 g beef mince from
–250 g chicken hearts from , roughly chopped
–Additional chopped liver and heart from your whole Planton Farm chicken (optional)
–250 g white basmati rice (~1¼ cups)
–300 ml chicken bone broth (~1¼ cups)
–300 ml boiling water (~1¼ cups)
–Optional toppings: kefir yoghurt, grated cheddar, red onion, fresh coriander, hot sauce

Fajita Spice Mix:
–2 tsp smoked paprika
–1 tsp ground cumin
–1 tsp ground coriander
–1 tsp chilli powder (adjust to taste)
–1 tsp garlic powder
–½ tsp onion powder
–½ tsp dried oregano
–⅛ tsp ground cinnamon
–½ tsp salt (adjust to taste)
–¼ tsp black pepper

Probiotic guacamole:
–2 avocados
–Juice of 1 lime
–4 tsp kefir yoghurt
–2 tsp brine from a jar of kimchi (optional)
–2 garlic cloves, minced
–½ tsp onion powder
–½ tsp salt

METHOD
–Combine the rice, bone broth, boiling water and a pinch of salt in a saucepan.
–Bring to a gentle boil, then cover and simmer on low heat for 12–15 min until liquid is absorbed
–Remove from heat and let it sit covered for 5 min. Fluff with a fork.
–Melt the chicken fat/ghee in a frying pan over medium-high heat, add onion and sauté until translucent.
–Add the chopped hearts and cook for 1–2 min until lightly browned, then add the mince.
–Once the beef mince is browned, strain off the excess fat (reserve it for cooking) and add the spice mix, cooking until the meat is cooked through.
– Mash or blend all the guacamole ingredients together.
—Divide the rice among the bowls, top with the beef & hearts mixture and guacamole, add any optional toppings and enjoy!

We hope you love it! Make sure to tag us at .cellar.nutrition if you make it and remember to use the code NOURISHNY10 at checkout for 10% off your Planton farm order site-wide throughout January!

09/01/2026

INGREDIENTS

–1 roasted chicken carcass (frozen or defrosted)
–1 chicken neck (saved from if you purchased a whole chicken)
–1 tbsp apple cider vinegar
–1 tsp salt
–1.5 litres boiling water or enough to cover the chicken bones
–Leftover vegetable peelings and odds and ends (eg. potato, beetroot, garlic)

METHOD

–Place all the ingredients in big pan, cover with a lid, and bring to a simmer.
–Leave to simmer for 3 hours, checking the water level halfway through and topping up if needed to cover the bones.
–Strain the broth.
–Once cool, store in the fridge or freeze in silicone cubes for easy defrosting later. If you prefer it without the fat, let the broth solidify in the fridge, then scrape the fat off and save for cooking before freezing the broth. Set aside 300 ml of broth in the freezer ready for next week’s recipe!

We hope you love it! Make sure to tag us at .cellar.nutrition and if you make it and remember to use the code NOURISHNY10 at checkout for your discount!

Photos by

05/01/2026

BLOOD SUGAR-BALANCED HOT CHOCOLATE

This hot chocolate recipe is rich and indulgent, but also blood sugar friendly! It is refined sugar free and has a supportive macronutrient balance: roughly equal amounts of carbohydrate (maple syrup and milk) to protein (milk and collagen). The cinnamon, as well as being warming and delicious, also has blood-sugar regulating properties. Enjoy it by itself as a snack, as a pre-breakfast drink to avoid caffeine on an empty stomach, or as a dessert.

INGREDIENTS
• 2 tsp cocoa powder or raw cacao powder
• 2 tsp maple syrup
• pinch of salt
• 1 tbsp collagen powder
• ½ tsp Ceylon cinnamon
• ¼ tsp vanilla extract
• 1–2 tbsp hot (not boiling) water
• 170 ml semi-skimmed milk, warmed/frothed

METHOD

In your mug, mix cocoa, maple syrup, salt, collagen, cinnamon, and vanilla.

Add 1–2 tbsp hot water and whisk until smooth and glossy.

Warm or froth the milk until steaming but not boiling.

Pour the milk over the chocolate mixture while whisking to combine and enjoy!

Let me know what you think if you make it and tag me in your photos!

31/12/2025

One of the best things about my job is the moments when my clients make that connection between what (and how and when) they're eating and how they're feeling, both mentally and physically.

The truth is that food has a seismic impact on our mood, energy, symptoms, and overall zest for life. Sometimes, it takes big shifts, and sometimes, it takes small tweaks to send our health onto a totally new trajectory. It might be simpler than you think.

But it's hard to make those shifts alone. In nutritional therapy, I of course provide guidance on balancing macros, filling in micro-nutrient gaps, hydration, meal timing, nervous system regulation and more, but I also provide support, understanding, and accountability - because information alone isn't enough to get results.

What if 2026 was the year you put your health first and got that support to make those shifts towards long-term health and resilience? If you're curious to learn more, book a free, no-strings-attached discovery call with me (the link is in my bio).

25/12/2025

This year we cooked up a delicious Christmas feast for two! Here's what was on the menu:

To drink:

red wine and mulled apple juice

For the main event:

-- stuffed turkey breast with sausage meat, roasted chestnuts from and juniper berries (thanks for the recipe .wellness )

-- roast potatoes cooked in goose fat

-- homemade cranberry sauce with fresh orange juice and zest and marsala wine

-- sprouts with bacon and cream (the only way I like them...)

-- pigs in blankets (nitrate free)

-- homemade beef bone broth gravy

The meat from was and the veg from

For dessert:

Homemade Christmas pudding doused in brandy and set alight!

Wishing you a merry Christmas filled with delicious and nourishing food!

05/12/2025

We’re excited to share that (Clare) and .cellar.nutrition (Sarah) are officially collaborating!

Clare will be working with Sarah as a nutritional therapy client, exchanging regeneratively farmed meat for personalised nutritional support — and we’ll be bringing you along for the journey here on Instagram.

Expect delicious, nutrient-dense recipes, Clare’s plate pics, story takeovers, behind-the-scenes snippets from farm and kitchen… and maybe even an in-person event next year (keep your eyes peeled!).

is a Shropshire-based regenerative farm producing nutrient-dense, nose-to-tail chicken and beef from animals raised outdoors, free to roam, express their natural instincts, and thrive on biologically aligned diets. Clare also supports farmers ready to transition into regenerative practices through tailored educational coaching.
cellar.nutrition is a one-to-one nutritional therapy practice based in Ludlow, Shropshire (and online). Sarah helps clients optimise digestion, balance hormones, and boost energy through simple, but powerful, diet and lifestyle shifts — drawing on ancestral principles for modern lives and kitchens. Her approach champions animal welfare, nutrient density, seasonality, and local sourcing.

Regenerative farming and nutritional therapy are two sides of the same mission: fostering resilient ecosystems inside and out. Human health starts with soil health. Just as diverse, living soil produces nutrient-dense food, a nourished body creates the foundations for energy, hormone balance, emotional steadiness, and long-term health. Both approaches work with nature, prioritising diversity, nourishment, seasonality, and regeneration over depletion.

Stay tuned for more!

04/11/2025

Which of these would you like to incorporate this season? Let me know in the comments!

30/10/2025

Halloween is almost here and my personal ritual involves making lots of batches of themed gummies for the trick-or-treaters who stop by our house!

Halloween treats don’t have to be the ultra-processed sweets we see at the supermarket - these homemade versions are packed with micro-nutrients, healthy fats, and protein from the grass-fed gelatine (an underrated superfood for gut health, immune health, and detoxification).

The recipe below is for orange and coconut gummies, but you can make any flavour you like by switching up the liquid and keeping the ratio to gelatine the same!

INGREDIENTS
250 ml (1 cup) coconut milk
250 ml (1 cup) orange juice
4 tbsp grass-fed gelatine (I like )
1 tbsp honey
1 tbsp lemon juice
Pinch of salt

EQUIPMENT
Fun halloween themed moulds!

METHOD
Pour the coconut milk and orange juice into a saucepan and stir in the gelatine
Leave to bloom for 5 minutes
Begin to heat the mixture slowly on a very low heat, stirring continually with a whisk to make sure the gelatine doesn’t stick to the bottom of the pan
When the gelatine has dissolved (you can’t see the granules anymore) take off the heat
Stir in the remaining ingredients
Pour into a glass container or silicone moulds and leave to set in the fridge
When fully set, cut into cubes (if using a glass container) or free the gummies from the silicone mould and store in the fridge

Let me know if you try them!

27/10/2025

Most of my clients come to me feeling exhausted, depleted, out of balance, and struggling with symptoms that get in the way of daily life — often after trying “healthy” diets or supplements and still not feeling well.

Our bodies have an incredible capacity for healing, but they need the right raw materials. Nutritional therapy helps identify what’s getting in the way of energy, digestion, and hormonal balance, and creates a clear, realistic plan to support your body back to health.

I offer a free, no-strings-attached discovery call to talk through what’s been going on for you and whether nutritional therapy might be a good fit.

Based in Ludlow and available remotely.
Click the link in bio to book your free call!

24/10/2025

We tucked into a wonderful meal from last night - restaurant quality food with great quality local ingredients delivered right to our door! 😊

The beetroot fritters with sour cream were the highlight for me, but honestly everything was absolutely delicious!

18/10/2025

Before going to buy any fancy immune-boosting supplements, let’s chat about one of the absolute basics for immune health in the cooler months: hydration. Staying hydrated keeps your mucous membranes and lymphatic system flowing smoothly, helping your body clear waste and defend against pathogens - this is especially important when central heating can dry us out! Clients are often surprised when I bring up hydration in our sessions, but it’s truly one of the lowest-hanging fruits for many of us to set ourselves up for better health, and it’s completely inseparable from nutrition.

So, if you’re ready to level up your health this winter, here are some tips for optimal, immune-supportive sipping:

TIME FOR TEA

Herbal teas are not only great for keeping us toasty in winter, they stimulate our digestion and add beneficial plant compounds, vitamins, and minerals. Try immune-supportive teas (ginger is my favourite!) and adding warming spices like cinnamon and clove. Or try making an overnight infusion (30g dried herbs to 1 litre water), using herbs like nettle or oatstraw, for an extra-potent mineral content.

CAFFEINATE CONSCIOUSLY

The cooler months are a great time to slow down a little and evaluate caffeine consumption. Try avoiding caffeine on an empty stomach and see how you feel! Experiment with decaf options! Check in with whether caffeine consumption could be impacting your sleep - which is even more important as the nights grow longer and the cooler temperatures call our body to conserve energy.

EAT YOUR HYDRATION

It’s officially stew season and soups with bone broth, on-the-bone meats, dark leafy greens and root vegetables are are wonderful way to support optimal digestion while staying warm, cosy, and, crucially, hydrated. Hydration isn’t just about water, it’s about water combined with minerals (electrolytes), and stews, or simply sipping on bone broth, provides that perfect pairing.

……..

If you’re looking for a healthy, indulgent, and hydrating nightcap, I’ve developed a macro-nutrient balanced, micro-nutrient packed, blood-sugar friendly hot chocolate recipe. If you’d like a free copy, comment COCOA below!

Root Cellar Nutrition

23/01/2026

16/01/2026

09/01/2026

05/01/2026

31/12/2025

25/12/2025

05/12/2025

04/11/2025

30/10/2025

27/10/2025

24/10/2025

18/10/2025

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