I’m (almost) as passionate about the trillions of microbes that live in our gut, aka the microbiome, as I am about having a true love & appreciation of the way that food makes us feel both physically and mentally
Growing up in a Welsh/Polish household I was no stranger to home cooked meals and plenty of way in ferments – sauerkraut was obviously a main stay at home. We were brought up to sit and eat together and were encouraged to have a very positive and intuitive approach to eating & enjoying food.
Fast forward many years later into my first career in the dizzy heights of fashion PR and it was anything BUT “healthy”. By which I mean long hours, grabbing whatever I could on the go and/or skipping meals, along with the surmounting pressures of maintaining a high-profile job and it’s no wonder I got sick.
It was my gut that started to show the first signs of being unhappy that lead to recurrent infections and eventually a bit of a miserable viscous cycle.
In my learning experience and subsequently with my clients I have had to massively undo some of the preconceived ideas that we are often exposed to around nutrition and food because I believe that having a positive and healthy approach to food & nutrition is not about restriction. It is working with our own individual needs and to have an inclusive, diverse and embracive repertoire with our food which will ultimately allow us to have a sustainable and healthy attitude towards nourishing ourselves on many levels.
So, I spent three years studying and qualifying to become a practitioner myself and have been actively seeing clients for more than a decade.
My philosophy is one that is built around a personalised and functional approach that supports the body, most notably the gut, on a deeper and more intrinsic level so that we can achieve optimum well-being physically and mentally.