Nourished by Nature

Nourished by Nature 🫶🏻 creator of The Wellness Hub community
💚 wise old sage, aging well and loving life
🌱 fermenting, foraging, foodie
👩🏻‍🍳 gut health guru and kitchen witch

14/04/2026

You can download my new ebook through the link in my bio for just £10 📖 all your fermenting questions answered as well as a whole bunch more fermenting fun! 💚

Here’s the link to the ebook https://payhip.com/b/g6qs2

05/04/2026

Some more tips on using kefir for skincare 🥛

05/04/2026

Happy Easter everyone! 🐣

We’ve had snow, hailstones, rain and sunshine today! ☀️

Not typical Easter weather but hoping brighter days are ahead!
We love to celebrate any occasion with delicious food, shared with friends and family! It’s one of the joys in life!

We had a sun-dried tomato, smoked paprika and rosemary sourdough baked in a Bundt tin for maximum crust appeal!
A wild garlic cashew cheese, with a selection of rainbow ferments.
clyne made delicious sweetcorn fritters recipe, with labneh and air fried for minimum faff and maximum crispness!

A wee organic fried egg added extra protein to the plate.
We finished off with the most delicious soft and pillowy dark chocolate, orange and cinnamon buns made by the talented .clyne and put the wee reel together!

I’m off to Iona tomorrow for a holiday so will be having a break from social media for a week!

Happy Easter everyone! 🫶🏻

04/04/2026

More natural skincare tips coming up soon! 🌱

02/04/2026

If you’re going on holiday and worried about what to do with your milk kefir grains, look no further! 🥛

Apologies for the lack of wild garlic recipes this week, I’ve been on holiday on the beautiful island of Madeira, for so...
29/03/2026

Apologies for the lack of wild garlic recipes this week, I’ve been on holiday on the beautiful island of Madeira, for some much needed sunshine, and relaxation!
I’ve been staying at the fabulous Quinta Splendida Wellness & Botanical Garden
We are literally staying in a botanic garden, surrounded by lush tropical plants with so many wee nooks and crannies to sit and relax!
The breakfasts are outstanding, with locally grown avocados, fruit, salad, and veggies!
I’ve enjoyed eating Al fresco and just slowing down.
I can highly recommend this place, it’s like paradise!
Home tomorrow night so I will be back to sharing more wild garlic recipes with everyone!
😀😀😀

19/03/2026

Soup 🌱

Ingredients
a large bunch of wild garlic, leaves only, washed and chopped
1 medium potato, washed and diced
750g bag of frozen peas
100g coconut cream or 1 can coconut milk
750mls vegetable stock
Method
1. Add the diced potato and creamed coconut and stock to a medium sized pot.
2. Simmer for around 10 to 15 minutes until the potatoes are cooked.
3. Add frozen peas, bring back to the boil, then simmer for a few minutes more.
4. Add the wild garlic or spinach leaves, stir in, then turn heat off and put the lid on the pot.
5. After 5 minutes, puree the soup using a hand blender. Add extra stock if it's too thick.
6. Serve and enjoy.

Foccacia 🌱

Here is the recipe!

500g strong white bread flour
7g instant yeast
2 teaspoons fine salt
4 tablespoons olive oil (divided)
350mls of warm water
flaked salt
a handful of wild garlic leaves, finely sliced

Method

Add the flour to a mixing bowl, add the yeast at one side and the salt at the other.
Give it a mix and make a well in the middle
Add 2 tablespoons olive oil and 350mls warm water and mix to a soft dough.
Knead for 5 to 10 minutes until smooth and not sticky.
Put into a clean bowl, cover with a tea towel and leave at room temperature until doubled in size.
Add a tablespoon of oil to deep baking tin and transfer the dough to it, use your fingers to fully coat the dough in the oil and press the dough out into the corners of the tin.
Use your fingers to dimple the dough, add the finely shredded garlic leaves, a good sprinkling of your best salt and drizzle with the remaining olive oil.
Recover and leave at room temperature for another 45 mins to an hour until the dough is nice and puffy.
Bake in a preheated oven at 200C for around 20 minutes until nicely browned on top!
Cut into squares and enjoy!
Delicious with any pasta dish!!

18/03/2026

I don’t often deep fry food but I make an exception for these totally delicious wild garlic pakora! 🌱

Alternatively air fry them at 200C for 10 mins, turning halfway, then another few minutes to brown them.

Wild garlic is plentiful just now and this is a very tasty way to use it!

Served with a nice cooling raita or yoghurt dip, these make an impressive starter to an Indian meal or a delicious snack!

The flavour in these is complex with ginger, coriander, chilli and coconut the red onion is prebiotic, so there are many nutritious and beneficial elements to this!

I really hope you give this a go, I perfected my recipe last year, and these are just so good!

Ingredients
* 2 red onions, cut in half then thinly sliced
* 2 or 3 chillies, finely chopped
* A big handful of wild garlic leaves and stems, finely sliced
* 1 and ¼ cups of gram flour (chickpea flour)
* 2 tablespoons rice flour, cornflour or semolina
* 1 teaspoon of salt
* 1 teaspoon of zested ginger
* 1 teaspoon cumin seeds
* 2 tablespoons coriander leaves, chopped
* 10 mint leaves, chopped (optional)
* 2 tablespoons desicated coconut or ground almonds

* ¼ cup of cashew nuts, soaked for 15 mins then drained OR a small potato grated
* Water to mix
* Chat masala or garam masala to serve
* Rapeseed or sunflower oil for deep frying

Method

1. Put the onion, wild garlic, spices, ginger and salt in a bowl.
2. Leave for 5 minutes to release some moisture
3. Sprinkle flour, coconut, cashews or potato and mix well.
4. Add water 2 tablespoons at a time until you have a thick batter. Don’t over mix, just add water a bit at a time until there is no more dry flour and the ingredients have come together.
5. Add oil to a smallish pot, at least a couple of inches depth.
6. Heat the oil, until hot. Test the temperature by adding a small cube of bread or the pakora batter to the oil. If it immediately floats back to the surface, then the oil is too hot.
7. Ideally it should take a couple of seconds to float to the top.
8. When the oil is around the right temperature, add spoonfuls of the batter, cook for a few minutes, turning with a slotted spoon until evenly browned and crisp.
9. Keep the pakoras hot in the oven until you make the rest.
10. Sprinkle with chat masala or garam masala and serve with a nice cooling raita dip.

17/03/2026

Move over wild garlic pesto, there’s a new guy in town and he’s spicy 🌱🌶️

Here is the recipe

Ingredients
1 large bunch of wild garlic leaves, about 2 packed cups full
1 large bunch of coriander, flat leaf parsley or mint
2 to 4 chillies, keep the seeds for extra heat, or remove them for a milder flavour
1 teaspoon black peppercorns
1 teaspoon seasalt or Himalyan salt
seeds of 4 or 5 cardamon pods
1 teaspoon cumin seeds
1 tablespoon lemon juice
2/3 cup of olive, cold pressed rapeseed, or extra virgin olive oil

Method
Crush the seeds and black peppercorns with the salt in a pestle and mortar.
Add the wild garlic and coriander or mint, to a food processor or blender with the oil, lemon juice and crushed spices.
Blitz into a vibrant green sauce.
Store in the fridge or freeze it in ice cube trays to add great flavour to soups, curries and dips.
This will keep for around 2 weeks in the fridge.

16/03/2026

So here is how to make wild garlic salt 🧂

Ingredients
* 1kg natural coarse salt, I used Sel de Guérande
* 2 tightly packed cups of wild garlic

Method
1. Simply blitz 100g of the salt with the wild garlic leaves in a food processor or blender, to a rough paste. Transfer to a large bowl and mix in the remainder of the salt.
2. Transfer to a large baking tray, lined with a silicone liner or greaseproof paper.
3. Dry in oven at around 80C/ 175F for a few hours, then turn the oven right down, just leaving the pilot light on and leave to completely dry out overnight. It is helpful to move the salt around a bit on the tray to help it dry out evenly.
4. Transfer to jars.

This salt will keep indefinitely and makes a really nice foodie gift for someone!

15/03/2026

It’s wild garlic season! 🎉

Had the best day with my wellness warrior buddies showcasing lots of my wild garlic recipes then making some fermented wild garlic pesto!

We had

🌱 Wild Garlic, Pea and Coconut Soup

🌱 Wild Garlic Scones

🌱 Wild Garlic Pakora with Wild garlic Zhoug & Greek yoghurt dip

🌱 Wee pastry parcels with leek, wild garlic, courgette, feta cheese, chickpeas, nutritional yeast, lemon and nettle seeds.

🌱 Bulgur wheat salad with spicy wild garlic Zhoug, cucumber, spring onions, pumpkin seeds, pistachio nuts, courgette ribbons, fermented lemon and nettle seeds.

Then a most delicious Plum and Almond Cake made by the best (IG)

The best day with the best friends! 🫶🏻💚

12/03/2026

Wild garlic season is here! 🌱 I’m going to be sharing lots of easy and delicious recipes next week so be sure to follow along ☺️

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