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.

23/03/2026
Join us for our final workshop which will focus on the urogenital floor. We’ll explore gentle stretching and strengtheni...
16/03/2026

Join us for our final workshop which will focus on the urogenital floor. We’ll explore gentle stretching and strengthening of the muscles that work alongside the pelvic floor, which play an essential role in supporting pelvic health and helping to prevent urinary incontinence and prolapse.

22.3. 10am Yourspace.Sutton

As always there will be time for a healthy refreshments and friendly chat.

Book on link
https://www.eventbrite.com/e/womens-health-pelvic-floor-basics-for-every-women-tickets-1980143356082?aff=ebdsshcopyurl&utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=&utm-share-source=mobile-search-results https://www.eventbrite.com/e/womens-health-pelvic-floor-basics-for-every-women-tickets-1980143356082?aff=ebdsshcopyurl&utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=&utm-share-source=mobile-search-results

Spending the day at the Essence of Longevity seminar with BioCare 🌿A fascinating reminder that longevity isn’t about a m...
14/03/2026

Spending the day at the Essence of Longevity seminar with BioCare 🌿

A fascinating reminder that longevity isn’t about a magic supplement — it’s about the daily choices we make: nourishing food, movement, managing stress, and supporting our cells from the inside out.

Always inspiring to bring new knowledge back to the community and into the kitchen.

nutritioneducation plantbasednutrition healthyaging 🌱

02/03/2026

Sundays at The Green Nut Community are becoming something special 🌱

We’re gathering, cooking, fermenting, learning, tasting and connecting. From sourdough foundations to gut-loving ferments and seasonal plant-based dishes — it’s hands-on, relaxed and full of flavour.

Upcoming Sundays are filling up and we can’t wait to welcome more fresh faces (and familiar ones too 😉).

Links to book are in our bio.

See you soon.

CookTogether NottinghamCommunity

01/03/2026

Today’s Cultures Club focused on sourdough. Great fun — and, as always, we learned a lot from each other.

A few sourdough facts:
• It’s made through natural fermentation using wild yeast and lactic acid bacteria.
• Slow fermentation helps reduce phytic acid, improving mineral availability.
• The process partially breaks down gluten and can make it easier to digest for some people.
• It tends to have a lower glycaemic response than standard white bread.

Also — leaving 12 sourdough doughs unattended all day is an excellent way to produce several over-proofed loaves… and even more flat baguettes 😜 Lesson learned.

Next session will focus on fermented drinks.
Check our page for details.





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Sutton

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