Jane Sanders Nutrition

Jane Sanders Nutrition Nutrition and cookery advice for a healthy lifestyle. Consultations to organise a personal diet. Coo Please call on 07732 169161

If you put diesel in a petrol car it breaks down so likewise if you put the wrong fuel in your body it breaks down. Bodies are a little more complicated than cars so finding the right fuel for your body takes a little more working out. We have a extensive choice of foods to buy these days but not all of them are healthy, there is an old saying "One man's meat is another man's poison". Everyone is

slightly different so we need to choose foods based on our genetic makeup, our own lifestyle, work load and prevailing health conditions. If your diet is not balanced to your needs you may be succumbing to many ailments including-
Fatigue and lack of energy. Insomnia
Depression and anxiety
Lack of mental clarity
Poor skin condition
Women's health and menopause
Poor weight control
Poor and uncomfortable digestion
Age related conditions
Arthritis and joint problems
Food intolerances
Low resistance to infections

Here is where I can help. A full consultation which looks at diet history and general health profile at present,
giving recommendations on foods to eat, foods to avoid, vitamins and minerals. Then giving regular updates as necessary and help and advice with buying and cooking food if required. I have a practical background in all aspects of food purchasing, storage, cooking and eating. I trained in hotel management and cooked in our own restaurants and hotel, I have experience in bringing up a family, coping with ageing parents
RSH and Abc qualifications in scientific nutrition and nutritional therapy.

Cauliflower Tart50g / 2oz rolled oats50g / 2oz jumbo oats3tbs oil1/2tsp salt1/2 large cauliflower-cut into florets and p...
22/10/2024

Cauliflower Tart
50g / 2oz rolled oats
50g / 2oz jumbo oats
3tbs oil
1/2tsp salt
1/2 large cauliflower-cut into florets and par boiled.
1 red pepper-diced
1 courgette - sliced and quartered
1 onion- chopped
2tbs oil
100g / 4oz grated cheese
2 eggs
100ml/ 4floz milk
Salt and pepper
Mix the oats, oil and salt and sprinkle over the flan dish. Oven 150c , gas4 10mins till golden.
Fry the onions, add the pepper and courgette. Add the par boiled cauliflower. Place over the oats. Mix the eggs, milk, 1/2 the cheese and seasoning, pot over the tart and sprinkle over the remaining cheese.
Cook 150C, gas 4, 30 mins till set and golden.

02/06/2024

I have always said how bad the additives are in our food. Ultra Processed People by Chris Van Tulkien is a very interesting read.

28/01/2024

Scrummy, healthy lunch, homemade broad bean hummus, cheese, beetroot, olives, salad and watercress. Serve with crackers or a slice of toast.

Old English TrifleA trifle made with a low sugar sponge and lactose free. Just as good!1/2 vanilla sponge1 tin apricot h...
26/12/2023

Old English Trifle
A trifle made with a low sugar sponge and lactose free. Just as good!
1/2 vanilla sponge
1 tin apricot halves, chopped
50g / 2oz raspberries
2 oranges peeled and segmented.
2tbs cream sherry
1pt oat milk/ goat milk / milk
2tbs custard powder
2tsp caster sugar
100ml/ 4floz cream/ lactose free cream

Crumble the sponge into a glass bowl, add the apricots, raspberries, orange and sherry.
Dissolve the custard powder in a little milk, boil the rest with the sugar. Pour onto the custard and stir briskly till thick. Pour over the sponge and fruit and leave to set. Whisk the cream till thick, spread over the custard and decorate.

Pork Rissoles with Mushroom and Oregano SauceBalancing a meal - protein, carbohydrates and lots of veg1 tube pork sausag...
09/11/2023

Pork Rissoles with Mushroom and Oregano Sauce

Balancing a meal - protein, carbohydrates and lots of veg

1 tube pork sausage meat
50g/ 2oz chestnut mushrooms sliced
1tbs chopped oregano
1tbs soy sauce
100ml veg stock
1tbs oil
1 k**b butter

Slice the sausage meat into eight, fry in the oil and butter, add the mushrooms. Remove the rissoles and keep warm. Add the stock and soy sauce to the mushrooms, reduce down and add the oregano. Season to taste. Pour sauce over the rissoles and serve with new potatoes, diced turnips, carrots and brussel sprouts and sautéed parsnips.

Do watch the Panorama programme on food additives
06/06/2023

Do watch the Panorama programme on food additives

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Peterborough
PE85HP

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Wednesday 9am - 5pm
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