Sonnda Catto Nutrition

Home
United Kingdom
Glasgow
Sonnda Catto Nutrition

Award-winning Nutritionist, Researcher & Chef | Le Cordon Bleu-trained, ex-Michelin starred | Eat for Wellbeing & Joy

Sonnda combines her extensive expertise in nutrition, evidence-based scientific research, health behaviour change and the culinary arts to support people Eat for Wellbeing & Joy. She provides one-to-one healthy eating coaching, food workshops and classes, and a range of healthy eating consultancy services (research, resource development, diet development, recipe and product development) and is cur

rently in the process of writing her first cookbook. Over the last several years, Sonnda has developed a modified ketogenic diet, designed to overcome the limitations of traditional keto diets, for which she is seeking grant-funding to study towards a doctorate.

03/09/2026

🤎🌼MELILOT DARK CHOCOLATE CAKE🌼🤎A simple yet decadent birthday cake. Dark chocolate muscovado loaf, topped with melilot 85% dark chocolate ganache, melilot décor with a wee touch of gold leaf. For Andrew, a year to the day he went into the Beatson – a much better birthday present he said!😁
Wickedly dark, damp and SUPER-chocolatey, the sponge recipe is one from my pro cake-making days. Baked in a loaf tin instead of rounds to save tiering faff. Back then I used Valrhona Equatoriale Noire 55%. Today I used 90% dark chocolate – for less sugar, more chocolatey goodness – with muscovado sugar instead of caster, its lovely caramel tones creating the perfect balance of sweetness.✨
Melilot, also known as sweet clover (from Coeur Sauvage Ltd), tastes like sweet woodruff or tonka – all 3 share the same flavour compound, coumarin. Think musky vanilla, hay and almond. Delicious and a little different.🌼Piped into elegant (but easy-peasy) looped ribbons on top.🎗️
‘Chocolate Slalom Cake’ our friend DG said. Perfect description!⛷️
Fun, decadent, a little different. And, most importantly, it didn’t leave the hostess in a tired heaplet at the point of service. We all need birthday cakes like that.🥂

06/07/2026

💚🍵ARE HIGH STREET MATCHA LATTES HEALTHY?🍵💚 Matcha is everywhere right now, but are high street versions really any good for you? I spoke to the The Herald about their hidden sugars and how to make the healthiest choices.
Basically, if it sounds like pudding – Cookies & Cream Matcha, Banana Bread Matcha – the sugar content will be pudding-like! A single high street matcha latte contains about 20-40g of sugar – that’s 5-10 teaspoons. At the top end, that’s more than a can of Coke (35g/9 teaspoons) and well over the recommended daily maximum of 30g for everyone aged 11+. In just one go!🍬⚠️
Cue the blood sugar spikes and crashes that leave you feeling foggy, moody and drained and, in the long term, increase your risk of conditions like diabetes, heart disease and Alzheimer’s.〽️
For beautiful energy levels, concentration and mood, a healthy weight and long-term health, hold the syrups, sauces and toppings. Keep it simple and opt for plain matcha latte with whatever milk you like.🌿
Or even better, make your own using high-grade matcha – much better quality and more beneficial to your health than anything you’ll find in high street concoctions.💚
My personal favourites are Postcard Teas Uji Matcha and OMGTEA’s Green Gold and AAA+. See my Perfect Matcha Latte recipe for how to make it perfectly: https://www.sonndacatto.co.uk/blog/how-to-make-the-perfect-matcha-latte
Read the full article here: https://www.heraldscotland.com/life_style/25482828.tried-glasgows-popular-iced-matcha-lattes-truth/

01/07/2026

💚🍒IN PEAK SEASON in JULY🍒💚 Hello July! Hello to more produce than you can shake a wooden spoon at! Cherries, blueberries, gooseberries, tomatoes, chanterelles, fennel, broad beans, runner beans, kohlrabi and so much more. The sheer profusion this time of year makes a diverse, plant-rich diet a total cinch – and utterly joyful.😋
So, here’s your monthly reminder to switch things up with the seasons, one of the simplest ways to:
🎯Eat a varied diet – the best way to get all the nutrients your body needs
🦠Eat 30+ different plants a week – the best way to improve your gut health, which affects your whole body
🧠Connect with time, place and nature – supporting your mental and physical wellbeing
🤗Support local – growers, community, economy
🌍Lower your carbon footprint
😋Keep your diet novel, fresh and fun!
NEW IN
🌱Beans: broad, green, runner, flat
💚Celery
🥬Cabbage, savoy
🌱Fennel, bulb
🌱Kohlrabi
🧅Onions
🥬Pak choi
🧡Pumpkins
🥗Lettuce: cos, iceberg
🍄Mushrooms, wild Chanterelle
🌱Samphire
🍅Tomatoes
💜Turnips
🌱Watercress
💜Blueberries
🍒Cherries
💚Gooseberries
JOINING
🍏Apples, Bramley (from store)
💕Raspberries
💕Rhubarb, outdoor – its last month, enjoy it while you still can!
🍓Strawberries
🥕Veg as shown in the slides – and yes, fuchsias are edible!🥀
COMING IN
Just starting to come through – in peak season next month. Keep your eyes peeled for early sightings!👀
🥬Cabbage: red, spring greens
🥒Marrow
💛Parsnips
🌽Sweetcorn
🖤❤️🤍Currants: black, red, white
Source: New Covent Garden Market.
SAVE this list so you’ve got it handy for all your July shopping – online, at the greengrocer, farmers’ market, or in the produce aisle.👇💚
Which ones are you making a beeline for?👇💬

18/06/2026

💚THE GREENEST, NETTLIEST NETTLE SOUP EVER💚 It’s only taken 2 years to finish testing (nettle season is pretty short + life!), but I’m absolutely delighted with the final result. The colour is wild – the greenest nettle soup I’ve set eyes on. And the taste is incredible – essence of nettles.
It’s also a major milestone – the last recipe for the 2 sample chapters of my cookbook proposal.🧑‍🍳📖
We need to celebrate these victories, so I’m sharing this BIG, little moment with you.👊🎉
Does it look like your kind of thing?💬

07/06/2026

🌿SLIGHTLY WILD SUNDAY BRUNCH🌿 Jammy egg on nettle pesto toast loaded with green beans, peas, spring onion and tomato in nettle pesto vinaigrette.
I won’t be winning any presentation prizes on this one, but that pesto is really gooood:
💚Lovely velvety texture and deep flavours 👌
💚Pairs beautifully with egg 🥚
💚Piled high with seasonal veg, nailing 2.5 of my 5+ a day. 🙌
Another way you can use the pesto in my last post – a slightly wild riff on a brunch classic. Perfect for a lazy weekend.✨
Have I tempted you to try nettles yet?💬

03/06/2026

💚🍓IN PEAK SEASON in JUNE🍓💚 Summer produce is here! Strawberries, raspberries, Jersey royals, peas, the tenderest courgettes and more…. making a diverse, plant-rich diet even easier and more delicious than ever.😋
So, here’s your monthly reminder to switch things up with the seasons, one of the simplest ways to:
🎯Eat a varied diet – the best way to get all the nutrients your body needs
🦠Eat 30+ different plants a week – the best way to improve your gut health, which affects your whole body
🧠Connect with time, place and nature – supporting your mental and physical wellbeing
🌍Lower your carbon footprint
😋Keep your diet novel, fresh and fun!
NEW IN
💚Artichoke, globe
💜Beetroot
🥦Broccoli: calabrese, purple sprouting
🥕Carrots
🥬Chicory/endive/radicchio
🥒Courgettes
🥗Lettuce, Little gem
🌱Peas
🥔Potatoes, new
🤍Radish, daikon
💚Romanesco
🌱Spring onions
🍓Strawberries
JOINING
💚Asparagus
🍆Aubergine
🤍Celeriac
🌱Chard
🌶Chilli
🌱Cress, mustard/mixed
🥒Cucumber
🌸Edible flowers
🥗Lettuce: curly, round
🧡Peppers, bell
❤️Radish
🌱Rocket
🧅Shallot
💚Spinach
🍏Apples, Bramley (from store)
💕Raspberries
💕Rhubarb, outdoor
COMING IN (in peak season July)
These goodies are just coming into season and will be in full swing next month. Keep your eyes peeled for them!👀
🌱Beans: broad, green, runner
💚Celery
🍒Cherries
💕Gooseberries
🌱Kohlrabi
🧅Onions
🌱Samphire
🍅Tomatoes
🌱Watercress
Source: New Covent Garden Market.
SAVE this list so you’ve got it handy for all your June shopping – whether online, at the greengrocer, farmers’ market, or in the produce aisle.👇💚
Which ones are you most excited to tuck into this month?👇💬

27/05/2026

🌿NETTLES ON NETTLES🌿
I’ve been in a flurry of nettle testing.👩‍🍳
Nettle stems (see last post), nettle soup, sautéed as a green… and now this pesto.💚
Tossed through Hodmedod's emmer & fava bean pasta with yet more nettles, simply sautéed in olive oil. Nettles on nettles.🍝
Deep, rich, nutty, slightly saline, with that lovely oceanic note from the nettles (gentle anchovy/Gentleman’s Relish). Served with English sparkles for my dear friend Ishbel’s birthday (known her since P6!) – Oxfordshire’s Hundred Hills Winery & Vineyards 2018 Rosé from Casa Martinez Wine Cellars.🥂
Suitably special.✨
Have you tried nettles?💬

12/05/2026

💚NETTLE STEM TASTE TEST💚
Did you know you can eat young nettle stems?
In parts of Italy, they’re a delicacy – considered superior in flavour to asparagus!
I had a bunch leftover from nettle soup making, so decided to give them a go. Two ways. Steamed & sautéed versus sautéed only.
Sautéing in olive oil, with a pinch of flaked sea salt and freshly ground black pepper, finished with a squeeze of lemon juice.
⭐The steamed then sautéed were slightly better in colour – brighter, but only slightly
⭐The sautéed-only were a touch darker in colour, but far superior in flavour – rich, nutty, intense, and perfectly seasoned.👌
The steamed then sautéed tasted milder, not as ‘nettley’, with no nuttiness at all, and they didn’t take the seasoning as well (I used the same amounts in both). Basically, the longer time in the pan allowed better seasoning pe*******on and Maillard-reaction browning/nuttiness on the sautéed-only stems.
Sautéed-only won out for me. The taste was incredible – totally worth the slight colour loss. Tender and juicy, with a distinctive flavour, similar to asparagus, but richer and minerally. Samphire-like.
If you fancy giving them a go, pick young, tender stems. Now is the perfect time (thicker, older stalks are tough and stringy). And cook until tender all the way through – needed to fully deactivate the sting. They won’t ‘sting’ you in the mouth if underdone, but they’ll make your lips and tongue tingle.

06/05/2026

💚KILLIECRANKIE HOUSE💚
I rarely get out these days, so it was a real treat to visit the other week. Run by husband-and-wife team, Tom in the kitchen, Matilda front of house and somm.
Set on the edge of the Highlands, just outside Pitlochry, their food blends seasonal, local ingredients with subtle Japanese influences (Matilda’s heritage), most evident in the intricate presentation and seasoning.
It’s exquisite and exciting. Big, loud flavours (just how they like them) sit alongside the most delicate, all sonorously clear.
I don’t like to talk in superlatives, but the salmon may be the best thing I’ve EVER eaten. Our faces were pictures, Tom told us with amusement when he came out to talk to everyone later. With an open kitchen, ’You can see us,’ he said, ‘but people forget we can see you too’.
We had:
✨Mushroom Panisse – looking like it was about to take flight from its perch of wild garlic emulsion on wings of shaved Catalan black truffle. Deep and intense.🍄‍🟫🌱
✨Chewy Beetroot Tartlet – appliquéd with tiny overlapping stars of red and yellow beetroot, dehydrated then rehydrated in their own blueberry vinegar. As beautiful to eat as it looked.❤️💛
✨Dripping Fried Porridge – their play on porridge in a drawer – oats cooked in beef broth, fall-apart slow-cooked oxtail, fried in beef dripping, grated St Andrew’s cheddar, pickled walnut sauce – majestic – the poshest chip in brown sauce you’ll ever eat!🍟🤎
✨Oat Tofu – oat silken tofu, rose, doubanjiang from chillies grown in their own garden, Sichuan pepper, sesame – ethereal yet punchy at the same time.🤍🧡
✨Confit Loch Duart Salmon – as soft as butter, on a plum and mikan (satsuma) beurre blanc, a jammy umeboshi hidden underneath, shiso powder on top. Served with a milk bun to soak up all the sauce, so rich it practically oozed between your fingers. Oh. My. Word. Conversation-stopping, face-picturing good.😮❤️‍🔥
✨Apple – Granny Smith + Pink Lady, ginger (the little flowers on top of the apple balls), apple sorbet, crystallised apple leaf, on a pool of dill. An exercise in clarity.🍏💚
Really special.😋

04/03/2026

💜🤍FACE TO THE SUN & BACK TO THE PAGE🤍💜
A riot of crocuses in the Botanics yesterday – holding their faces to the sun, just like the people around them.💜☀️🤍
A reminder that everything passes.
I stopped posting here last August when my partner, Andrew, was diagnosed with leukaemia. I’ve been supporting him on his cancer journey, keeping him well-nourished and looked after.
The day he got diagnosed, the 13th of August – burned into my brain forever – I’d just finished writing the pitch and 1 of 2 sample chapters for my book proposal. All that went on hold.📖
Six months of hospital days later, he’s home. Hurrah!🥳
And I’m picking up that last sample chapter. My gift to self amid everything.🫶
Thank you to everyone who’s stayed quietly subscribed, who sent gentle messages, who understood the silence.🙏
Here’s to spring, finding joy in the small things, and making space for the big ones again.☀️🌷✨
connectwithnature glasgowfoodie nourishtoflourish spring crocus glasgowbotanicgardens glasgow renewal everythingpasses slowliving mindfulmoments cancerjourney leukaemia stemcelltransplant cookbook foodwriting bookwriting cookbookauthor lifelongdream chasingdreams nevergiveup comebackstronger backatit smalljoys bigthingscoming

Address

1 Crown Terrace
Glasgow
G129HA

Website

http://www.sonndacatto.co.uk/

Alerts

Be the first to know and let us send you an email when Sonnda Catto Nutrition posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Sonnda Catto Nutrition:

Want your business to be the top-listed Health & Beauty Business in Glasgow?