Rose Ferguson

Rose Ferguson Naturopath, Nutritionist & Functional Medicine Practitioner

I'm Rosemary Ferguson model of the 90’s turned nutritionist, author, writer and Mum of 3 beautiful girls! I have been featured in campaigns for Miu Miu and Prada, walked the runway for designers from Galliano to McQueen, and has featured on the covers of Vogue and The Face. From a homeopathic background, Ive always had an interest in what food can do for you, this lead me to study at The College o

f Naturopathic Medicine. I am now qualified in naturopathy and nutrition and run a clinic on Harley Street in London, Oxfordshire and Gloucestershire areas. My philosophy is all about making it achievable, I believes that life has to be lived and through nutrition and a bit of self care you can give your body the tools it needs to cope with the crazy lives we lead. I am the author of ‘Juice’, published in April 2015, which features 100 juice recipes to help cope with modern day life! Currently I for writes for Women’s Health UK, VOGUE UK, Beauty Papers, Net-a-porter’s Edit and Get The Gloss.

27/04/2026

Things I do every single morning even when I am short on time.
Movement (even for a few minutes)
Body brushing
Shower ending on cold
Movement
Skincare c/o Prestige
Matcha
Done
🤍

Not a bad way to spend a weekend. I’ve been in Corfu at I’ve had such great conversations, listened to some absolutely ...
27/04/2026

Not a bad way to spend a weekend. I’ve been in Corfu at I’ve had such great conversations, listened to some absolutely amazing speakers and done inspiring classes. The energy was great, and the backdrop…... Thank you for having me x

24/04/2026

We don’t get enough purple into our diets, it’s one of the colours that tends to get missed.

Purple foods like beetroot are rich in polyphenols, such as nitric oxide, which support blood flow, the gut and overall metabolic health. This is a very easy way to start - Blended, balanced with yoghurt, lemon and olive oil. It tastes good and works as part of a meal or a lift if you are in need of a little something.

BEETROOT + YOGHURT DIP WITH LEMON, GARLIC & OLIVE OIL

Ingredients (serves 4)

2 medium beetroots, cooked (roasted or vacuum-packed)
150g thick yoghurt
1 small garlic clove
Juice of ½ lemon
1 tbsp olive oil
Pinch sea salt
Small handful fresh herbs (dill or parsley)
Olive oil to finish

Method

Add the beetroot, yoghurt, garlic, lemon juice, olive oil and salt to a blender
Blend until smooth
Taste and adjust lemon or salt
Spoon into a bowl and finish with herbs and a drizzle of olive oil
Have with some crackers

22/04/2026

It’s World Earth Day and, honestly, one of the most impactful things we can do for the planet is eat more plants. More beans, more vegetables, more herbs, more seeds, more nuts, more fruit. More fibre, more diversity, a happier gut and much more stable energy. It’s better for the planet it works incredibly well for the body too.

From a health perspective, this supports the gut, metabolic health and overall resilience
And from an environmental perspective, eating more plants and relying a little less on resource-intensive foods can support more sustainable food systems.

CRISPY BUTTER BEANS WITH SPRING GREENS, HERBS & LEMON TAHINI
Ingredients (serves 4)

2 jars Bold Bean Co butter beans, drained
2 tbsp olive oil
1 bunch asparagus, trimmed�1 courgette, ribboned or sliced�1 handful peas
2 handfuls leafy greens (spinach or chard)
Small handful fresh herbs (mint, parsley, dill)
Zest + juice of 1 lemon

Lemon tahini dressing
2 tbsp tahini�Juice of ½ lemon�Splash warm water�Pinch sea salt

To finish
Pumpkin or sunflower seeds�Drizzle olive oil

Method
Heat olive oil in a large pan
Add the butter beans and cook until they start to crisp and turn golden
Remove and set aside
In the same pan, add some water cook the asparagus and courgette until just tender
Add peas and greens and cook briefly until wilted
Drain the water and return the beans to the pan
Add lemon zest and juice
Mix the tahini dressing until smooth
Serve everything on a large plate
Spoon over the dressing
Finish with herbs, seeds and olive oil

World Earth Day. A few smarter shifts in how you eat, shop and cook that are better for the planet and, conveniently, wo...
20/04/2026

World Earth Day. A few smarter shifts in how you eat, shop and cook that are better for the planet and, conveniently, work very well for your body too.

You don’t need to do everything. Just be a bit more considered in how you eat and buy food. What is better for you tends to better for the planet too.

Let me know how you get on.

19/04/2026

The 10 Day Sugar Plan is here.

It’s a proper e-book that explains what’s actually going on in your body when it comes to sugar, cravings and energy.

We will look at
- What drives sugar cravings
- How blood glucose instability shows up day to day
- What’s happening with insulin, energy dips and appetite
- And why so many people feel stuck in that constant cycle

Because once you understand it, everything shifts.

We are getting off the refined sugar rollercoaster - once and for all.

In 10 days, you’ll notice
- fewer cravings
- more stable energy
- clearer headspace
- better control around food
It’s simple, structured, and very doable.

You can get the full e-book via roseferguson.com (link in bio). If you’re a member of , it’s all there for you with all the extra support and resources.

If you’ve been feeling a bit off, a bit tired, or found you are totally hooked on sugar without really meaning to be - this is a very good place to start.

17/04/2026

If you think you don’t like beetroot - try it like this!

Fresh, sharp, a bit of sweetness and some crunch.

BEETROOT SLAW WITH FETA, SPRING FRUIT, MINT & SEEDS

Ingredients (serves 4)

2–3 raw beetroots, peeled and grated
1 large carrot, grated
1 crisp apple or a handful of strawberries, finely sliced
Juice of 1 lemon
2 tbsp olive oil
1 tsp Dijon mustard
Pinch sea salt
Small handful fresh mint, finely chopped
100g feta, crumbled
2 tbsp seeds or nuts (pumpkin seeds, walnuts or sunflower seeds)

15/04/2026

Preparing to a run a marathon? This is what I eat in the lead up to a marathon as a nutritionist, functional medical practitioner and runner.

You’ll notice I keep carbohydrates in at dinner. This is deliberate - You’re topping up glycogen stores for the next day. Supporting recovery overnight and often improving sleep.

Nothing extreme, nothing new!

13/04/2026

The 10 Day Sugar Plan is here - and no, it’s not extreme, and yes, it works.

But it is thorough.

This is so much more than a plan - it’s a proper e-book that explains what’s actually going on in your body when it comes to sugar, cravings and energy.

We will look at
- What drives sugar cravings
- How blood glucose instability shows up day to day
- What’s happening with insulin, energy dips and appetite
- And why so many people feel stuck in that constant cycle

Because once you understand it, everything shifts.

Alongside that, you’ve got a clear 10-day structure to follow
We’re not starving ourselves
We’re not doing anything restrictive
We are getting off the refined sugar rollercoaster - once and for all.

In 10 days, you’ll notice
- fewer cravings
- more stable energy
- clearer headspace
- better control around food
It’s simple, structured, and very doable.

You can get the full e-book via roseferguson.com (link in bio). If you’re a member of , it’s all there for you with all the extra support and resources.

If you’ve been feeling a bit off, a bit tired, or found you are totally hooked on sugar without really meaning to be - this is a very good place to start.

11/04/2026

Two weeks out from a marathon is not the time to cut back. It’s the time to fuel properly!

-Protein to support repair
-Carbohydrates to top up glycogen
-Fats to keep things balanced
-And hydration throughout

Just consistent, structured eating to get you to the start line feeling ready. You’re not trying to get fitter now - you are ready and have the miles in your legs, but you are trying to arrive at the start line, well fuelled and recovered.

Wishing anyone running London or any marathon all the luck in the world - it is an amazing achievement xx

09/04/2026

Thought I’d give you a peek behind the doors of my fridge - this is pretty much my fridge on repeat! Protein, veg (I am into my bitter leaves atm), kefir, berries - fresh or frozen and a lot of herbs.

The cupboards full of spices and dried herbs. Keeping things simple, balanced, and set up so I don’t have to think too much when making meals.

What do you always have in?

Jet lag can be very difficult to say the least and it is a circadian problem.You can absolutely travel, run a business, ...
07/04/2026

Jet lag can be very difficult to say the least and it is a circadian problem.

You can absolutely travel, run a business, have a life and not feel hungover for three days every time you cross a time zone.

When I talk about jet lag with clients, I am not thinking “oh well, that is what happens”. I am thinking:

•How do we get your brain clock and body clocks talking again
•How do we stop the blood sugar chaos and 3 am minibar raids
•How do we use light, movement and meals as tools that can make a HUGE difference

This carousel is basically how I travel. I eat on destination time, use protein to stabilise, use carbs to help sleep, deploy fasting strategically and stop letting the minibar make decisions for your 3am self.

Save this for your next long‑haul and send it to the friend who always says ‘I just do not travel well’ - these are very easy to use strategies that really will help your/their biology.

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