Caroline Barton Nutrition

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Caroline Barton Nutrition

Diet and lifestyle plans to manage your health with simple steps and supportive advice Who do I work with? How does it work? What do you get? What now?

As a registered nutritional therapist and naturopath, my approach nurtures the body and mind to rebalance, using food as medicine, incorporating lifestyle advice to return you to optimal wellbeing. Complementing traditional medicine, naturopathic nutrition focusses on the root cause of symptoms to enable meaningful, long-term improvement. Advice is simple and supportive, driven by what is manageable and achievable for you, to make a positive difference to your health. I understand it can be stressful and tiring to find inspiration in the kitchen to feed yourself or your family with nutritious food they will enjoy. From experience with my own family and running a farmers’ market food stall, I offer practical help with recipes and workshops to make daily meal preparation quick and easy, tasty and wholesome. I work with men and women of all ages, including young adults who want to make confident choices about food and health issues. Typically they are people who seek a health improvement but are unsure what will work for them or where to start. If you put up with symptoms impacting your life such as low vitality, problem skin, unhappy tummy, cravings, low mood/stress and anxiety, weight control, or ongoing bone/hormone/metabolic issues, then targeted diet and lifestyle support can make a real difference. We discuss your health goals and agree a personalized plan of action, including step-by-step changes followed by frequent check-ins together to review progress, develop the plan, make any tweaks and help you stay on track. The initial consultation can be in person at my home, or via Zoom, catch-ups normally on Zoom. It’s a good idea to allow 3 months or more for best results, though you may see earlier improvements. Options:
3 x month package: price £250
initial consultation of 90 minutes, where I take a full health, diet and lifestyle history.
6x fortnightly catch-ups (15-45 minutes), to build the plan and overcome any problems. Discount on any recommended supplements.
1 x month package: price £180
initial consultation as above, plus 3 weekly catch-ups. I may suggest functional tests or supplements, but my first approach is to achieve change through diet. (Functional tests or supplements may be useful, but my….) To book a free 20 minute discovery call or an appointment, please e-mail or message, and I’ll get back to you promptly. I am a member of ANP (Association of Naturopathic Practitioners) which promotes quality healthcare, education and research, ensuring practitioners are suitably qualified and adhere to standards to maintain and protect the public.

15/01/2026

We all crave warmth and comfort during these dark January days. But rather than turning to stodgy, sweet or fatty food, these Green Butter Beans deliver a HUG of HEALTHY NOURISHMENT.
They’re quick, easy and so TASTY 😋

You’ll need: 3-4 handfuls of chopped curly kale, 2 handfuls of Brussels sprouts, 1/2 jar butter beans and their stock (about 250g), 2tbs quark, generous shavings of Parmesan
*cut the sprouts into halves or quarters, depending on size, and steam till al dente
*add the chopped kale to a large sauté pan, along with a generous k**b of butter and drizzle of olive oil, and cook for a couple of minutes till softening.
*add the sprouts, along with generous pinch of salt and lots of black pepper, and sauté for a few more minutes.
*add the butter beans and bean juice, stir and add the quark, stirring again to warm through.
*finally shave in Parmesan and stir through to melt, with another grind of pepper.

-the cruciferous veg are excellent for digestion and liver health, helping detoxification, and delivering prebiotic support for your gut bacteria
-butter beans are rich in plant protein, iron, folate, fibre, and support good blood sugar and weight control as well as heart health.

13/01/2026

For the soup: use any veg, either cooked, fresh or frozen.
You’ll also need an onion, k**b of peeled chopped ginger, 1/2 fresh chilli/jalapeno(optional), stock/bone broth, cooked lentils (tin or pouch is handy).
*Soften an onion or leek in olive oil, then add chopped veg, ginger and chilli, and cook down with lid on pan for a several minutes.
*Add 1/2 and 1/2 bone broth and water, with a stock cube, plus couple of handfuls of cooked green or black lentils, cover and simmer till veg are soft.
*Remove from heat and blitz to consistency you like.
For the pate: tin of mackerel, drained, couple of tablespoons of hummus
*mash the mackerel and hummus into a pate. Add a grind of black pepper.
*spread on sourdough or rye toast, or rye crackers

This tasty lunch dishes up protein, healthy fats, plenty of fibre, variety of veg, along with a range of micronutrients and minerals.
Energising, nourishing, satisfying - will leave you feeling lighter and brighter.

24/12/2025

Another lovely drink for alcohol-free days…
Mix Willy’s ACV turmeric with the mother, with just a splash of your favourite cordial (I used Belvoir Honey Lemon Ginger), top up with sparkling water and ice.
*probiotic, anti-inflammatory, hydrating, delicious!
Time to toast your very good health - and a very Happy Christmas 🎄

22/12/2025

…Or if you are going easy on alcohol…this is a great alternative and full of health benefits.
*fresh ginger is very anti-inflammatory and excellent for the digestion
*cider vinegar helps with glucose metabolism and gut health
*it’s hydrating, easy to make, refreshingly non sweet, and economical (compared to similar’botanical’ style drinks)
Let me know if you love it! 😊
🍹

06/12/2025

Just enjoyed a bowl of this delicious soup for
lunch 😋
Here’s a very sketchy recipe - you can just do it by sight:
-roughly chop an onion and sweat in a pan with olive oil, lid on, for a few minutes
-peel and chop a medium turnip, add to pan
-roughly chop carrots (I used maybe 4-5 largish) add to pan
-after a few minutes, add a stock cube and water to cover, plus 1-2 handfuls of red lentils, 2 heaped tsps ground coriander, generous salt and pepper, cover and leave to simmer for 10 minutes till veg are soft
-remove from heat, blitz, add 1tsp chilli flakes and stir in. Serve with plenty of toasted pumpkin seeds on top.
(I also stirred in a spoon of nutritional yeast, but you don’t need to. You can also use potato instead of turnip - depending what’s in your fridge)
*rich in beta carotene, converted to vitamin A in body, great for immunity this time of year
*fibre and protein in lentils
*zinc in pumpkin seeds, also good for immunity

05/12/2025

CHOCOLATE TANGERINES - these are very popular in my house! Such a great alternative to gooey gunk - they really are great and good for you (honestly!)
*use at least 70% dark chocolate (I’ve used 85%) because there are more polyphenols - the antioxidants that protect heart, brain, memory, mood, plus higher iron, magnesium, fibre and zinc
*use tangerines not satsumas, as they’re firmer and juicier

29/11/2025

Super simple sauerkraut-
1 savoy cabbage, flaky sea salt, fennel seeds, filtered water
*shred the cabbage, put in a bowl with a couple of tbs flaky sea salt
*bash the cabbage down with the end of a rolling pin for about 5 minutes (or till your arms are tired!), cover loosely and leave for several hours
*give it a mix and pack very tightly into jars. Leave room at the top if you need to top up with brine, and for your plug to keep cabbage submerged (I use the cabbage core as a plug). Jam on the lid!
*leave for 2-3 days, burp to release bubbles by pushing down on plug. Repeat every couple of days till bubbles subside (10days) then keep in fridge.
DID YOU KNOW fermented veg are more nutritious than their unfermented brethren? The process intensifies nutrients and makes digestive process easier.
ALSO they’re delicious 😋
FERMENTATION CLASS - if you’d like to get started and are interested in zoom or in-person group hour, let me know - could be fun!

24/11/2025

Easiest dinner - this is what I had last night, no effort, so good.
*Warm a tin or jar of butter beans and their bean juice in a pan - you want the liquid to reduce and sauce to thicken as it heats. Add a couple of very generous dollops of pesto and stir through.
To serve, top with anchovy roasted cherry tomatoes - et voila!

TIP - I had the tomatoes in the fridge ready to go, just needed warming. Do this whenever you have the oven on to cook - roast a large pack of cherry tomatoes with about 6 anchovy fillets and some of their oil, till soft and beginning to blister. (The anchovy melts down to make a lovely earthy sauce).
I also used home made pesto which I keep in the freezer and defrost a pot for the fridge.

*fibre rich beans, protein in anchovies and beans, omega 3 in anchovies, antioxidants in tomatoes, good for skin, eyes, inflammation and blood pressure, peso rich in anti inflammatory herbs, olive oil

12/11/2025

SO EASY! Try this for a simple, quick and tasty lunch…
COURGETTE and BROAD BEAN SOUP
1 large or two small courgettes, sliced
500ml stock
250-300g frozen broad beans
Handful of fresh tarragon
-sweat the veggies with a glug of olive oil in a saucepan with lid on, for 5 minutes
-add stock to cover, simmer, covered, for 10 minutes or until vegetables are tender
-add tarragon and season generously with salt and pepper, stir and remove from hob after a couple more minutes
-blitz in the pan with a stick blender till smooth and creamy
TIP top with a swirl of kefir or yogurt, some chilli oil , a handful of toasted seeds or some crumbled cheese
*broad beans are loaded with minerals, vitamins, fibre and protein
*rich in folate for healthy red blood and cell repair
*magnesium, iron and manganese for blood pressure and bones

Visit my website www.carolinebartonnutrition.co.uk for more ideas
*high in plant protein
*source of B vitamins and selenium

03/11/2025

Well there’s no denying it’s definitely very GREEN!
This spinach and lentil soup is very easy and very tasty and very good for you! Makes a delicious lunch topped with toasted seeds and sauerkraut (as here), or crumbled feta or halloumi croutons - whatever little extra floats your boat.
SPINACH and LENTIL SOUP
1 leek finely sliced
An inch k**b of ginger, peeled and finely sliced
1 tin of green or brown lentils
250-300g fresh spinach
vegetable stock/bone broth
1/2 tsp ground nutmeg or allspice
-sweat the leeks in a large pan with ginger, in a generous k**b of butter, olive oil and a good pinch of salt for 5-10 minutes till nicely softening
-meantime make the stock with either bouillon or a stock cube. I use less water than on packet instructions and substitute some bone broth - but this is optional.
-add the tin of lentils to the pan, give it a stir and then add the spinach, along with enough stock just to cover (I like a thick soup so I don’t add too much liquid, you can always add more once blended if you prefer a thinner consistency) placing on the lid and simmer for 5 minutes till wilted.
-off the heat, blitz with a stick blender till smooth, serve in bowls topped with toasted seeds and sauerkraut or your favourite topping
* lentils add protein and fibre
* spinach is a good source of iron, folate, calcium and vitamin C

24/10/2025

I love juicy fresh figs in a salad.
*Here I’ve got mixed leaves, leftover steamed broccoli, chopped raw sugar snaps, crunchy walnuts and a vinaigrette using EV olive oil, honey cider vinegar and mustard.

22/10/2025

You will just need some filtered or bottled water, flaky salt, a cabbage- plus some onion or caraway if you wish - but it’s fine without - and a kilner or clean glass screw top jar.
-chop, salt and stand that cabbage for a few hours
-pack tightly into a jar, ensure it’s just covered with brine
-use cabbage core as a plug to keep submerged, and seal
-after a couple of days when bubbles appear, remove lid and press down to burp, replace lid
-ready after 10-14 days, store in the fridge
*stir through veg and coleslaw
*use in sandwiches and salads
*gut-friendly and super-nutritious
Let me know how you get on!

Address

Beaconsfield
HP92NU

Website

http://www.carolinebartonnutrition.co.uk/

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