The Green Nut

The Green Nut The Green Nut Community is a plant-based social enterprise bringing people together through food, wellbeing, and hands-on workshops.

I’m Linda North, I’m a Registered Nutritional Therapist, Health Coach and plant-based chef. I run clinics and programmes specialising in diabetes and female hormone balance alongside cooking classes focusing on nutrition, food waste and food as medicine. I’ve always had an interest in the importance of food as medicine, and that interest accelerated when my daughter was diagnosed with type 1 diabetes aged six. As a mother, I had to do something to take back some control of her health and made changes to our family’s diet and lifestyle. Ten years later we are all much healthier, happier and stronger as a result. My learning has evolved to studying women’s health and how women can be empowered to make informed choices about their health and nutrition. Imbalances in their body, why they are happening and how they might be supported. Everyone is different, so I work by listening first, understanding your story, issues and any symptoms. We’ll then make a plan together to get you on the right path. Nutritional therapy is a marathon, not a sprint so we take it slowly making small achievable changes without overwhelm; these changes may include diet, lifestyle, exercise plans, stress reduction and good sleep practices. I’d love to hear from you and find out how I could make a difference to your health. Please do send me a message on here to find out more. I’m a graduate of the London College of Naturopathic Medicine, member of the British Association of Applied Nutrition and Nutritional Therapy (BANT) and the Complementary & Natural Healthcare Council (CHNC). I stay up to date with the latest scientific research in health and nutrition so you can be confident that you’re in good hands.

10/12/2025

Growing up Czech means one thing… we ferment everything. And we love to share our produce 🥰
But this journey just keeps getting deeper, and there’s always more to learn.
Asa has been such a huge influence on my fermentation adventures — and I finally have my own copy now. I might even share… maybe. 😅

Why fermented foods? They’re packed with good bacteria that help your gut, mood, digestion — and they keep food delicious and alive.
Our sourdough workshop on Sunday is now full, but more is coming.

10/12/2025

Leftover veg that nobody wants? Perfect.
That’s when the fun starts: kimchi, sauerkraut, vegan parmazán, baba ganoush, pesto… even homemade aloe gel.
Transforming “extras” into nourishing goodness is my favourite kind of creativity. ✨🌱

Thank you for our veg donation xx

07/12/2025

✨ Mindful Monday tomorrow ✨
I’m bringing along my beloved aloe vera plant for a little hands-on session — and yes, we’ll be making a few simple, soothing aloe recipes together.

With all the festive baking, richer foods, and the general December rush, aloe vera is a beautiful way to support the body right now. It’s cooling, calming, hydrating and kind to the digestive system — a gentle reset when things get a bit too sugary or hectic.

We’ll talk about how to use the gel safely, what to avoid (including the yellow sap), and the best ways to enjoy its benefits for digestion, skin, and everyday wellbeing.

Come join us for a grounding start to the week 🌿
Yourspace.sutton – Mindful Monday

Come and see us on Saturday 😍
03/12/2025

Come and see us on Saturday 😍

Wow — what a night!We attended the   2025 after being nominated for Community Health and Wellbeing Champion. Feeling inc...
27/11/2025

Wow — what a night!
We attended the 2025 after being nominated for Community Health and Wellbeing Champion. Feeling incredibly grateful.

Seeing all the amazing initiatives happening across Sutton made me proud to be part of such a vibrant, caring community. It’s always nice to hear that what we do matters — but none of it would be possible without you.

Thank you for your support, to our home at , and to the National Lottery for funding our community work.

✨ See you at our next event! ✨

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25/11/2025

Tonight’s class was a Turkish-inspired feast, using recipes from the We Cook Plants book by Made in Hackney and our brilliant chef Emel
Everything turned out beautifully — fresh, flavourful and full of colour.

Now we’re deciding what to cook next.
There are so many great recipes from around the world in this book… come and join us and see (and taste) for yourself.

Thank you for the support xx.

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