Joanna Frankham Coaching

21/02/2026

I’ve got this treasure trove of posts over on my website.

And a shizzle-tonne of recipes. Mostly Autoimmune Protocol and AIP Reintroduction numbers. They still receive a lot of love…

But that’s not how I live anymore.

I’m considering what I should do with them all. (Suggestions welcome)

I’d love to know if you have a favourite. Recipe, that is. If you do, please ping me in a PM. I’d be much obliged.

BIG lurve 🧡

21/02/2026

27/01/2026

Greetings from here.

After all the crazy wet of the past weeks, this morning we had this. It brought joy. A little sunshine for you wherever you are today.

It feels like summer starts in February these days - January has become the torrential rain month. We have come out of it better than many in the region. Here’s to more sunny days.

10/10/2025

The cherry blossoms are out so I took a couple of snaps at the farmers market this morning x

18/08/2025

I have a mate who has recently become hooked on ChatGPT. She’s a journalist. She doesn’t use it to write. Instead, it’s like a personal assistant for her.

She loves it.

Me, I may be considered a ‘geriatric adopter’ when it comes to AI. But my curiosity has been piqued.

So I have been having a play. Silly, inconsequential stuff.

When I asked ChatGPT to create a cartoon image of me on the beach with the crazies (because, why wouldn’t I), this is what was proposed. Honestly? I don’t think it’s too bad…

Are you a ChatGPT-er?

What do you use it for?

12/08/2025

We have a houseguest for a few weeks - Schatzi (“little treasure”) is with us while my parents are travelling. And she is a 5 kilo pocket rocket of manic (but seriously cute) devil pup… Full of personality and energy, she’s go-go-go. Until she drops.

Bob is her best mate. They play for hours.

Biddy is starting to tolerate her. Just.

How can you resist that face?

We are on day 4 of 26.

12/08/2025

We have a houseguest for a few weeks - Schatzi (“little treasure”) is with us while my parents are travelling. And she is a 5 kilo pocket rocket of manic (but seriously cute) devil pup… Full of personality and energy, she’s go-go-go. Until she drops.

Bob is her best mate. They play for hours.

Biddy is starting to tolerate her. Just.

How can you resist that face?

We are on day 4 of 26.

28/07/2025

Well. As I promised an Insta shout-out after our latest supper club get-together, here we are…

The backstory: Once a month, a group of us get together for our supper club. It’s a great excuse to connect, cook some seriously awesome food, and share a meal together. It’s a whole lot of fun with some wonderful people.

I LOVE IT 🧡

This month, since it’s truffle season, we dined on melt-in-your-mouth beef cheeks on a beef jus topped with parsnip puree, parsnip crisps, and generously topped with shaved truffles. And, because you can never have too many truffles, homemade truffled fries and roasted Brussels.

OHMAGAWD! ⭐️

And because one food coma of an evening is never enough, dessert was homemade vanilla ice cream drizzled with extra virgin olive oil and topped with a sprinkle of flaked sea salt and a generous spoonful of the aforementioned ’s smoked honeycomb (for which I am developing a small addiction. SO good.) The side of Portuguese custard tarts were a welcome surprise, not least because our guest had brought some gluten-free tarts especially for me.

HALLELUJAH! 🤗

EVERYONE should have a supper club.

09/03/2025

Not really feeling the Meta love at the mo’. Mr Zuckerberg is not my friend. Struggling with what this means...

Because of this, no beach haiku to share. Instead, it’s a bit of a photo dump from my weekend while I try to (re)find my social media mojo.

1. David and I dressed up on Saturday for an event in the city. We had a lovely time. Much fun was had.
2. The winning potager garden crop of 2025 - my tomatoes. They’ve been prodigious! Growth is starting to slow down as summer draws to an end here.
3. Preparing for something other than my favourite roasted tomato harvest sauce. I have so much sauce in the freezer that I needed a change.
4. Cherry tomato relish! Yum-scrum. Great for gifting, too.

When the world seems to be going crazy around you, when you’re feeling betwixt and between about the behaviour of world leaders, when you despair at what may be around the corner - do for others.

Always helps me to find some sanity. Even if it's only for a wee while.

I'm wondering if may be an alternative platform in a different kind of way? Any thoughts about this?

25/02/2025

I have an abundance of cucumbers. A sh*tload, if you will.

I have cucumbers EVERYWHERE.

And yes, two weeks ago, it was tomatoes. Now, it is cukes.

So, I’m making soup. More accurately, chilled cucumber and Greek yogurt soup with a generous helping of dill from my little garden.

And it’s rather tasty.

I serve it as a wee amuse-bouche of an evening.

If YOU have an abundance of cucumbers, you might consider it…

You’ll need:
🥒 2 large cucumbers - washed, halved, seeded and chopped
🥒 1 1/2 cups Greek yogurt
🥒 Juice of one lemon
🥒 1/4 red onion. chopped
🥒 1 clove garlic
🥒 a generous handful of dill
🥒 a generous handful of flat-leaf parsley 
🥒 1/4 cup extra virgin olive oil
🥒 Salt and pepper to taste

Combine the cucumber, yogurt, lemon juice, red onion, garlic, dill, parsley, and EVOO into your blender. Blend until smooth. Season generously with salt and pepper.

Pour into a large bowl and cover before popping into the fridge for at least 4 hours.

I serve ours in latte cups, garnished with a little finely diced cucumber and a drizzle of extra virgin olive oil.

20/02/2025

Some recipes are SO DAMN GOOD you know you’ll be making them for years…

's Harvest Tomato Sauce is one such recipe.

This baby is fan-bloody-tastic. I love, love, LOVE it.

I’m making it every time my tomato haul gets to the 1.5 kilos needed for the recipe.

Which is every second day at the moment!

Let’s just say my winter braises will be EXTRA tasty this year!

Please do yourself a favour and bookmark this recipe. It really is THAT good.

Here’s the direct link: https://www.langbein.com/recipes/harvest-tomato-sauce

Thanks, Annabel!

18/02/2025

Here’s an idea for those who like to partake in the odd pre-dinner cocktail AND for those who don’t - a delicious little fruity shrub number…

Simply add a glug to your glass, a nip or two of your favourite tipple (or not!) and top with sparkling water.

A healthy digestive!

We’ve been having a bumper stone fruit season down here, so I whipped up a little plum shrub, adding cinnamon and cardamom for an EXTRA spiciness.

Raw and organic apple cider vinegar (ACV) is the base of this baby - vinegar is a natural preservative. ACV may also have additional beneficial health properties, including antimicrobial and antioxidant effects. It’s thought to aid in managing blood sugar levels, too.

All you really need for this easy fermented drink number is time.

Here’s the plum shrub recipe:
1 kilo stone fruit of choice
500 mls raw, organic ACV
250 mls raw honey
2 cinnamon sticks
5 cardamom seeds, crushed

Wash and roughly chop your stone fruit, removing the pits. Combine with all the other ingredients in a bowl or jar, cover with a clean dish towel or cheesecloth, and leave to steep overnight.

24 hours later, strain the mix through a mesh sieve. Use the back of a spoon to push as much of the fruit juice out as possible. That’s gold there!

It will taste sweet/sour at this stage.

Decant the liquid into a sterilised jar and pop it into a cool, dark spot for 3 - 4 weeks. Shake and taste occasionally. The shrub will mellow and become less vinegar-y as it develops.

A healthy, tasty pre-dinner tipple. Keeps for AGES in the fridge!

YUM! 🧡