Nourished by Nature

08/03/2026

Here’s to all the women, all of us, on International Woman’s Day.

Throughout history women have been

Homemakers, healers, herbalists, teachers, foragers, bakers, gardeners, seamstresses, knitters, cooks and cleaners and all other manner of things!

All incredibly important jobs, mostly devalued, as women were just expected to have all of these core skills.
Fast forward to days of equality, women going out to work, allowed to vote, and have it all.

Sadly we can’t have it all, we can’t keep all the plates spinning, it’s just not possible.

Isn’t it interesting how all of these core skills are valued more now as more and more people realise these are essential life skills to living our best life?

So let’s focus on these things and let go of the notion that we all need to look a certain way, be a certain size or shape, look younger than we are, cover our gray hair, try to erase our wrinkles and laughter lines. These are all signs of a life lived through challenges, building resilience, learning life lessons and accepting who we are.

The authentic, strong and inspiring women in my life are too numerous to mention. I am blessed with 4 strong and passionate daughters, all living life on their own terms, a Wellness Hub with 300, mostly women, all focused on finding their best health and supporting one another on the journey.

Creating the Wellness Hub has been one of the greatest joys of my life, so many genuine friendships, life’s transformed, knowledge shared, all with love and support and zero judgement.

So here’s to all of us, may we find our voice, accept ourselves just as we are, support one another, share our skills and passions without fear of judgement and make the world a better place.

❤️❤️❤️

05/03/2026

I use a lot of citrus peels and zest in my food and I always buy organic, usually from CrowdFarming 🍊🍋‍🟩🍋

Citrus fruits are routinely treated with post harvest fungicides, and often waxed to make them look more appealing.

I choose to minimise chemicals in my food, they accumulate in the body and are linked to many health issues so I choose wisely.

Organic is more expensive but I make the most of the whole fruit and the peels, drying them for teas and flavoursome peel powders to use throughout the year.

Crowdfarming is a fab initiative, supplying produce direct from the farmers, all growing organically and harvested at the peak of their nutritional value. The farmers receive a fair price for their crops, and we receive seasonal produce just harvested, packed in a cardboard box, delivered straight to our door.

It’s a win win situation and well worth checking out.

03/03/2026

A wee preview of top forager new book on Coastal Foraging! 🪸🌊

I have been a fan of Mark for years, he has so much knowledge of Scotlands wild food from land and sea, and he sure knows how to preserve and cook it in the most delicious way!

Marks retreats and workshops are legendary, it’s on my bucket list to attend one this year!

I can’t recommend this beautiful book highly enough, so much information, illustrations, photos, recipes of not just seaweeds but all those plants that make coastal areas their home. I can’t wait to read it in detail!

Go and buy a copy, your visits to the seaside will take on new meaning and purpose!

02/03/2026

Storing your sauerkraut is something I get asked about a lot so hope this helps! 🫙

01/03/2026

A fabulous afternoon with my dear friend Dr Punam Krishan 🫙🌶️🥬

To make 2 x 1 litre jars
Ingredients
I napa cabbage, chopped
2 to 3 carrots, grated
1 mooli/daikon, grated OR around a cup of red radishes, chopped into matchstick pieces.
1 large onion, diced
2 teaspoons fine salt
1 tablespoon zested or finely chopped ginger
1 tablespoon zested or finely chopped garlic
1 tablespoon sesame seeds (optional)
an eating apple, grated or finely chopped
1/4 cup seaweed flakes
1 tablespoon tamari
3 to 5 tablespoons of Korean chilli powder (gochugaru)
OR
up to a tablespoon of chilli flakes

Simply add all the ingredients to a large mixing bowl, give it a good mix using your hands.

Cover and leave for 30 minutes.

Give the mix a good squeeze and keep squeezing handfuls until you have some brine.

Pack a handful at a time into glass clip top jars, leaving a gap of a few cms at the top.

Add a circle of baking parchment or a small zip lock bag and add a weight.

Clip the jar shut, put a bowl underneath it & leave for 5 to 7 days at room temperature.

Transfer to the fridge where the flavour will continue to develop.

I transfer the kimchi to smaller jars to store in the fridge, leaving the clip top jars free to make another ferment!

Enjoy! 🫶🏻

01/03/2026

18/02/2026

Temperature is rather important when fermenting at home 🌡️

Remember lower temperatures slow down fermentation
Higher temperatures speed up fermentation!

There are a range of optimum temperatures depending on what you are fermenting, so here is a rough guide.

Kombucha - ideal brewing temps 22C to 28C
Use a stick on temp strip on the brewing jar.

Fermenting veggies - room temperature, with a wide range between 13 to 24C.

Sourdough starter and proving - 18 to 22C is ideal.
It can be useful to give the starter a wee boost of warmth in winter but too much heat can weaken it .

A wee stand thermometer is a useful tool to check room temperature, can be bought online ☺️

16/02/2026

Excited to be featured as a regular contributor to first magazine 🥰

The digital version has been around for a few years now but this is the first printed issue! 📖

Scotland Grows covers so many topics all related to growing in Scotland, which has different challenges to other parts of the country 🌱

This issue is jam packed with useful information for the seasoned gardener and also for those interested in growing their own food 🥕

My focus is on our wild plants which many gardeners see as weeds, but I see as hardy resilient plants which provide us with food and medicine for free, and zero effort, other than to leave them alone. 🌼

This issue features a few of my favourite wild garlic recipes so do check it out! 🧄

This is such a beautifully presented magazine and one I will be referring to regularly this season 💚

14/02/2026

Happy Valentines everyone, this is our 47th Valentine’s Day together, that’s how old we are!! 😂
Had a fabulous day buying some new herbs, flowers and organic veggies then went to a lovely village pub with a big roaring fire for lunch, had a wee cheeky cocktail and a lovely walk around Killearn!
Remember to love ourselves first and foremost and our wee precious gut buddies who tirelessly work on our behalf!
They literally create our reality, who we are and how we feel.
So remember to feed the good guys not the bad ones, with lots of delicious veggies and fibre, then it’s ok to treat ourselves to whatever we fancy in moderation.
Life is too short to deny ourselves everything we enjoy so simply don’t do it.
Happy Valentines Day, I hope you are spending it with those you love. ❤️

13/02/2026

I think I’ll stick with keeping my scobys for my kombucha but was pleasantly surprised by this wee hack! 🌱

Thanks (on IG) for the inspiration!

12/02/2026

Best tip ever for a totally delicious vegan spread! 🌱

Simply freeze EVOO in a small glass jar for an hour then transfer to the fridge until it sets.

Add some of your best salt for extra minerals and flavour. I love !

This is the most delicious and healthy spread ever!!

I subscribe to for the best organic cold pressed high polyphenol oils delivered monthly along with tasting notes and recipe ideas.

Check out my Linktree for a 10% discount.

11/02/2026

Ingredients - makes 12 to 14 truffles
1 and a 1/2 cups frozen raspberries
1 and a 1/2 cups dessicated coconut
2 tablespoons ground flaxseeds
2 tablespoons ground almonds
1 tablespoon maple syrup
150g 70% dark chocolate

Method
Simply add all the ingredients, except the chocolate to a food processor and blend until well mixed.
The mixture feels a wee bit wet but it should hold together. If not then transfer to a container and freeze for a few hours. Take small spoonfuls and shape into balls.
Melt the dark chocolate, then using 2 forks, dip the truffles in to fully coat.
Transfer to a tray lined with baking paper, sprinkle with flaked sea salt (optional but very nice) or raw cacao nibs!
Transfer to the fridge to fully set, then remove from the tray and transfer to the freezer, or if you want to eat them quickly just keep them in the fridge!