Nourish, Align, Transform

Nourish, Align, Transform

I’ve been thinking about the reasons that more people might not sign up with a health and nutrition coach and talking to friends and colleagues about it. Turns out there’s quite a few! So I’ve decided to blog a short series of posts committing some of those thoughts and conversations to written words – I hope you find them interesting!

To start this series off I want to give you an idea of how I personally coach – I can’t talk for all health and nutrition coaches because we won’t all be coming from the same place in terms of training, experience and fields of expertise.

My belief is that the majority of health challenges come from a place of excessive stress and that the biggest stress of all is for anyone not to be person they were born to be.

I refer to my coaching practice as Nourish, Align, Transform. While every client programme is different (for the simple reason that every client is different!) if you were going to sign up with me the following should give you an idea of how our work together might look…

NOURISH

From the very first consultation I’ll be looking at helping you to increase time-honoured foods and practices that truly nourish you. We’ll be looking at what your ancestors thrived on in terms of nutrients, sunlight and sleep. We’ll look at what your health patterns since birth were trying to tell you in terms of what you actually needed in order to feel sustained, content and happy. And we’ll go through your current symptoms to figure what your unique physiology requires right now in order to feel energised and revitalised.

It is likely that I’ll be recommending abundant seasonal vegetables served with plenty of butter; an increase in delicious, traditionally-prepared and nutrient-dense real food; and a ban on margarine. You may be surprised to see an increase in salt, sunbathing and saturated fat. And I will be showing you how coffee, chocolate and cholesterol are not the demons the media makes them out to be.

You’ll also find out the difference between using targeted, quality supplements as therapeutic healing agents and taking generic multivitamins as a just-in-case measure. And I won’t ever ask you to count calories!

ALIGN

Everyone is, whether knowingly or not, affected by the seasons, the moon phases and their own twenty four hour circadian rhythms. Women are also particularly influenced by the phases of the menarche, of menstruation cycles, of motherhood and by the menopause. In my coaching practice I teach clients how these patterns cause hormone fluctuations which require adapted nutrient intakes and lifestyle changes in order to become truly balanced and in-the-flow.

The more we turn away from the nutrition, movement, sunlight, fresh air and sleep patterns that sustained our ancestors for thousands of years; and the more we rely on processed food, gym routines, artificial lighting, air-conditioning and disrupted sleep, then the more pressure we put on our health, and particularly our stress hormones.

Without taking a “hair-shirt” approach I make recommendations as to how to apply an ancestral approach to modern living in order to help our health become more aligned with that of our own life cycles, the seasons, and of the environment itself.

TRANSFORM

When you learn to eat and live in a way that honours your unique heritage, that allows your body to regain balance, and that clears your head from brain-fog, depression and constant anxiety you pave the way for profound changes to take place!

True healing means that you gain the strength to leave behind old expectations and unhealthy paradigms; and to live in a way that aligns with your beliefs, your passions and your hopes and dreams.

Good health isn’t simply the releasing of bad health.

It’s waking up with enthusiasm and vitality and getting a satisfyingly sound night’s sleep.

It’s getting to actually enjoy your meals rather than using food as a tool.

It’s enjoying your day, knowing that you can overcome whatever challenges get thrown at you.

It’s the sparkle in your eye, the smoulder in your smile, the strength in your constitution and the spring in your step.

It’s about thriving rather than just surviving.

I’d like to ask you a favour! Would you leave some of your thoughts in the comments as to why you personally would not seek out support from a health and nutrition coach?

However, if you would like to work with me to discover your unique path to nourishing, aligning and transforming yourself then please contact me here to arrange a consultation!

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Eating Chicken Frugally, Ethically and Deliciously

Eating Chicken Frugally, Ethically and Deliciously

I’m typing with slightly numbed fingers because when it comes to hot, crispy, salty chicken skin I will burn myself over waiting for it to cool every single time. So. Damn. Good!

But here’s the deal. Organic, pasture raised chicken is not cheap. It takes time, space and patience to raise a bird in it’s more natural habitat, with access to dust baths, tasty (!) insects and wild grown herbs – which is why I spend approximately 3.5 times the £ for an organic Riverford bird rather than one from my local supermarket. You’ve seen footage of intensively farmed birds right? Compare that with the care taken over these: https://www.riverford.co.uk/aboutus/environment-ethics/animal-welfare#chickens

Worth every penny. Apart from the issues of welfare, ethics, and the environment there’re also the bonuses of not routinely feeding my family a cocktail of hormones, antibiotics and pesticides; of the comparatively vastly improved nutritional status; and of getting a far superior taste.

But, I really don’t have the budget to do this regularly so what to do?

My friends, I’ll tell you how you get to save the world and your health all in one go!

Alongside my regular organic delivery from Riverford I add three chicken carcasses for £2.65 which I whack straight in a hot oven with a good sprinkling of salt. As soon as the house is full of the tantalising aroma of roast chicken I know it’s time to start picking. This is why I have burnt fingers! I eat the salty crispy skin and any spare meaty bits; and throw the really fatty scraps down for EllaTheDog and PoppyTheCat.

The bones go in the slow cooker with salt, veggies, herbs, ACV and water for several hours to make the most delicious and nutritious bone broth. This week half of that will go in a stew for tonight and the rest will get saved for a vegetable curry tomorrow. Sometimes we’ll just drink the broth straight. Once I’ve strained off the broth the bones will be soft enough to squish down (together with the broth veg and any remaining scraps of meat) for Ella and Poppy’s supper tonight.

And the fat still in the pan? I chuck a load of veggies in, combine them in that delicious and healthy fat and pop the pan in the oven for a bit. Roast veggies for lunch are heaven! If you want to mix it up a little I’ve got a couple of other serving ideas on my other site florenceneville.com

£2.65! Breakfast, lunch, dinner and pet food. I mean *really*! What are you waiting for…?!

My Brand New Newsletter and Some Spring Veggies!

My Brand New Newsletter and Some Spring Veggies!

Despite the “Beast from the East” plunging the UK back into sub-zero temperatures with its best attempts to fool us into thinking that Winter will be with us for a bit longer – there are signs that tell us otherwise! Can you feel that change? It’s more than the increased daylight hours and more than the daffodils raising their heads above ground. It’s that whisper in your ear to yawn and stretch; to rub the sleep from your eyes and to figure out what to do and where to go today. It’s your creativity starting to resurface after a sleepy hibernation; the desire to start new projects, flex those muscles and to reassert your place in the world.

And with that creative Spring energy in mind I have finally planned and created my first newsletter! It will be a monthly affair; if you sign up you should receive some combination of seasonal health and nutrition tips and a few of my musings and witterings on the first of each month. There will be occasional discounts for my coaching or detox course; easy recipes and answers to any questions that readers might like to send.

If you would like to sign up please  CLICK HERE!

But, in the meantime I thought that you might like some inspiration for how to prepare some of the Spring vegetables that are turning up in veggie boxes over the next few weeks. asparagus-2178164_640

This season’s early produce can sometimes feel a bit dull as you wonder how much more of the heavy winter roots and leaves you can handle. At this time of year home produce will have generally been carefully stored for a few months and veg-box schemes often have to pad out with imported produce. But all is not lost; a little inspiration goes a long way at this time of year!

You can make the most of spring greens stir fried with ginger, chilli and garlic and then dowsed with coconut aminos. Jerusalem artichokes are lovely sliced into coins and roasted with olive oil and plenty of sea salt until the skin caramelises. This is a great time to enjoy sprouted seeds and pulses if you are craving something a bit lighter or you can grate beetroot and carrot to serve with toasted walnuts and a lemony dressing.

Try mashing cauliflower with cream, salt, black pepper and freshly ground nutmeg as an alternative to mashed potato or roasting beetroot until it’s soft and sweet and then serving it with a garlicky yoghurt dressing. Don’t forget that you can make jacket potatoes from sweet potatoes; roast them until really soft and then serve with plenty of butter.

But then, as the daylight hours grow and thoughts turn to shedding a few layers, flavours kick off with all things fresh and exciting. The season’s new, spindly asparagus is lovely lightly steamed and dipped into raw salted butter or soft boiled eggs. Rhubarb makes so many amazing puddings or can even be finely sliced into raw salads. Wild garlic is great shredded and stirred in to a one-pan meat dish just before serving and purple spouting broccoli is delicious steamed and served with plenty of good butter.

If you make any of these do let me know. And if you sign up to my newsletter… see you on the first of the month!!