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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

25/01/2026

I love Scobys so much I wrote a poem a few years ago!

I was at a sound retreat a few years ago and we had to spend the afternoon not talking to anyone, which was a challenge for me since I love to talk!

It was January so I thought I’d write a poem in the style of the bard Rabbie Burns!

So since it’s Burns Night I thought I’d share my version of Ode tae a Haggis, called Ode tae a Scoby!

Hope you like it! 🏴󠁧󠁢󠁳󠁣󠁴󠁿🫶🏻

24/01/2026

Ingredients - makes 12 to 14 bonbons

I pack of veggie haggis
2 medium or 1 large sweet potatoes, cooked
1/4 cup to 1/2 cup of ground flaxseeds
1 tablespoon mango chutney

Method

Cook the haggis according to the instructions, it’s fastest to microwave it.
Cook the sweet potatoes until soft then drain.
Add the sweet potatoes to the cooked haggis, mash with a fork.
Add the ground flaxseeds and mango chutney.
You may need to add more flaxseeds if the mix feels a bit wet. It depends on the amount of sweet potato you add.
Give it a good mix then shape into balls.
At this stage you can transfer them to the fridge to bake later or bake them straightaway.

Either air fry at 200C for around 12 to15 minutes or cook in the oven at 180 Fan or 200C conventional, turning halfway through, until nicely browned.

Serve with a tahini or yoghurt dressing.
I use my coriander detox pesto mixed with tahini and water or yoghurt to make a pourable dressing or simply serve with extra mango chutney.

These are great as part served on a bed of bulgur wheat salad with red pickled onions or in pitta bread with salad.

This is obviously not a traditional way to eat haggis but it’s delicious!

23/01/2026

What a fabulous day we had visiting Blackthorn Salt in Ayr! 🧂

I love Blackthorn salt, it’s made by a totally natural process, no additives, only delicious salt dried by the wind and blackthorn branches.
It is the most beautiful salt, unique crystals form which are packed with minerals, and the flavour is incredible.

It’s so complex with a real depth of flavour which just brings out the natural flavour of food!

It literally hits all the taste buds, the tannins from the blackthorn adds umami, calcium adds sweetness, magnesium adds bitterness and potassium adds a sour note and sodium adds the salty flavour.

Contrast to table salt which only contains sodium so tastes harsh and just salty, and it has none of the other minerals, essential for our health.

Blackthorn salt is a beautiful finishing salt, I add it to all my chocolate creations, it just enhances the flavour of the chocolate.

I did stock up on lots of this delicious salt so will be using it on all my food.

It is expensive but so worth it for a real quality artisan product, which will enhance your food and your health!

21/01/2026

Bring some colour and joy into your food with these delicious pickled onions

Onions are great infection fighters, a great source of Quercetin, a powerful antioxidant, and a great source of prebiotic fibre, and they are delicious!

Raw onions tend to linger on our breath and are harsh tasting but these pickled ones are so mild with a lovely crisp texture!

So simple and fast to make, here are my 2 recipes!

Turmeric pickled onions
Finely slice a couple of white onions and add to a 500ml glass jar with a bashed clove of garlic.
Heat 1/2 cup of apple cider vinegar with 1/2 cup of water in a small pot, add 1 teaspoon of sugar, 1 teaspoon salt, 1/2 tsp mustard seeds, 1/4 teaspoon turmeric and some freshly ground black pepper.
Heat until the salt and sugar have dissolved, then pour the hot brine over the onions in the jar. Leave to cool to room temperature then close the lid and transfer to the fridge, preferably overnight, then enjoy!

Pink pickled onions
with coriander seeds and pink peppercorns!

Finely slice a couple of red onions and add to a 500ml glass jar.
Heat 1/2 cup of apple cider vinegar with 1/2 cup of water in a small pot, add 1 teaspoon of sugar, 1 teaspoon salt, 1 teaspoon coriander seeds and 1 teaspoon of peppercorns.
Heat until the salt and sugar have dissolved, then pour the hot brine over the onions in the jar. Leave to cool to room temperature then close the lid and transfer to the fridge, preferably overnight, then enjoy!

Anyone else love a wee pickle?

20/01/2026

So here is the recipe for a 1 litre jar

Ingredients
1 white cabbage, finely sliced (roughly 1kg)
1/2 fresh pineapple, peeled and diced small
2% weight of cabbage plus pineapple in fine salt
1 tablespoon finely zested ginger
1 teaspoon turmeric powder OR 1 tablespoon freshly zested turmeric
a good grinding of freshly ground black pepper

Method
Reserve one of the outer cabbage leaves to use as a wee lid
Shred the cabbage finely & weigh it
Weigh the diced pineapple separately
Add the weights of cabbage plus pineapple
Calculate 2% of the weight in salt
Add the cabbage only to a big bowl with the full amount of salt. Massage and squeeze until you have some brine.
Add the pineapple, turmeric, ginger and black pepper & give it a good mix.
Taste and add more ginger if you like
When you have plenty of brine then start to pack it into your jar, a handful at a time.
Leave a gap of a few cms.
Trim the cabbage leaf to fit inside the jar and press it firmly on top of the kraut, making sure the cabbage leaf is also under the brine.
Add a weight then clip the jar shut and leave to ferment at room temperature for 2 to 3 weeks.
Transfer to smaller jars and store in the fridge.

17/01/2026

I’m cutting back on alcohol this month but I still enjoy a wee drink in the evening!
This sleepy tart cherry mocktail is my new favourite bedtime tipple!
My daughter Laura introduced me to this and I’ve been hooked ever since!
Made with tart cherry juice, which boosts melatonin, increases tryptophan in the brain and reduces inflammation.
Magnesium is calming, soothes aches and pains and also promotes quality sleep, so taking it in the evening just makes sense.
We use food grade magnesium powder with citric acid for a lovely sour flavour, purchased from Amazon.
Other ingredients are freshly squeezed lime juice and a splash of homemade strawberry syrup.
Whizzed up with a wee mini frother and served in a cocktail glass this is a total delight for the senses and one to be enjoyed guilt free!

Basic recipe is for 1 fairly tart drink
100mls tart cherry juice
1 to 2 teaspoons magnesium powder
2 teaspoons of homemade syrup
Juice of 1/2 lime.

Check the daily dose on the magnesium powder and don’t exceed it, especially if you are taking any other supplemental magnesium.

16/01/2026

Coriander is an excellent chelator of heavy metals like mercury, lead and aluminium and essentially could eliminate them from the body in a relatively short time.

Accumulation of heavy metals in the body can cause or contribute to hormone imbalances,cancer, thyroid problems, neurological disturbances, Alzheimers, learning problems, depression and food allergies. So it makes sense to get rid of them and what a delicious way to help your body to detox!
One person suffering from high blood pressure, due to mercury poisoning, had her blood pressure return to normal after eating 2 teaspoons of this pesto daily for only a week!

The other ingredients in this pesto offer their own health benefits making this combination a total knock out! It’s packed full of antioxidants, vitamins, minerals, omega 3, with garlic contributing antiviral, antibacterial and antifungal benefits.

Ingredients

* 4 cloves garlic ( antiviral, antibacterial, antifungal)
* 1/3 cup Brazil nuts ( selenium)
* 1/3 cup sunflower seeds ( cysteine)
* 1/3 cup pumpkin seeds ( zinc, magnesium)
* 2 large bunches ( about 2 cups) of fresh coriander, including stems (Vit A)
* 2/3 cup of flaxseed, h**p, rapeseed or extra virgin olive oil ( omega 3)
* 4 tablespoons lemon juice ( vitamin C)
* 2 teaspoons dulse flakes (minerals)
* Himalayan sea salt to taste

Method

1. Wash the coriander well, then add to a food processor with the oil and process until blended.
2. Add the garlic, nuts, seeds, dulse, lemon juice and blend to a paste.
3. Season with sea salt and blend again.
4. Store in a glass jar in the fridge. It also freezes well.

This pesto is an absolute explosion of flavour so a little goes a long way and its so versatile! I love it spread on rye toast with sliced avocado, as a garnish for soup or curries and mixed with tahini to make a delicious dressing for roasted veggies. It would also make a delicious topping for baked potatoes or sweet potatoes or stirred through pasta. So I think it should be no problem at all to eat a few teaspoons of this for a week and cleanse your body of toxic heavy metals!

13/01/2026

Simply collect garlic skins, give them a good wash in warm water then spread them out in a single layer on a baking tray and dry at low temp until completely dry.

Roughly takes 20 minutes at 140C Fan Oven.
Then blitz the skins to a fine powder in a blender.
Add an equal volume of quality fine salt, mix well and transfer to a glass jar.

Chilli flakes can be added for a spicy version.
Use to season everything!

Onion, red onion and shallot skins can also be used in the same way.

12/01/2026

Fermented garlic is one ferment I can’t live without!

So simple to make, simply fill a glass jar with peeled garlic cloves and leave a gap of a few cms at the top.

Add a couple of bay leaves and some black peppercorns (optional)
Make a 2% brine by dissolving 20g (a tablespoon) of fine sea salt or Himalayan salt in 1 litre of water.
Pour the brine over the garlic cloves.

Add a weight, either a trimmed cabbage leaf, the bottom end of a butternut squash or a wee ziplock bag which you can fill with brine.

Clip the jar shut, put a bowl underneath and leave at room temperature to ferment for at least 6 weeks. I leave mine for months.

The brine will turn cloudy as it ferments.
Add to all dips, dressings, vegan cheese, and hot dishes at the end of cooking.

08/01/2026

I’m easing gently into 2026! We had a wonderful family holiday in Ardfern, celebrating my brothers 60th birthday and bringing in 2026 in style, piped in by my niece Sarah!
Thank you to everyone for all the follows, likes and comments. I have so much more to share this year to inspire you to live your best life, whatever your age!
Wishing everyone a happy and healthy 2026.
😀

22/12/2025

I am absolutely delighted to announce that we have surpassed our target of £2000 for , through sales of my ebook, Almanac! 🎉

Thank you to everyone who purchased my ebook, I hope you all enjoy my recipes, ferments and foraging ideas!

Wishing everyone a happy and healthy Christmas! 🎄🫶🏻💚

The link to my book is still active so you can still purchase the book and support the work of SAMH.
Here is the link!

https://payhip.com/b/xtnd3

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+447951689763

Website

https://www.nourishedbynature.uk/

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