Soil and Cellar Nutrition

29/05/2026

Home from a fantastic bank holiday getaway camping at the seaside! Lots of picnicking, paddling in the sea with our puppy, and cooking outdoors at the campsite!

Here are the details:

--the picnic items came from and

--The beef mince for the burgers was from Clare

-- The matcha was from .co

--The incredible sandwiches were from - thanks, Jan and Clive for the recommendation!!

28/05/2026

06/05/2026

Regardless of the goals that clients come to me with, cravings are often a part of the picture and a roadblock in eating a diet that they know will support their health. What people don't always realise is that cravings are highly blood sugar dependant, meaning that if we balance blood sugar with some simple tweaks, we see changes pretty quickly!

If you'd like to learn more, book a free discovery call with me (link in bio) or send this to a friend with a sweet tooth!

16/04/2026

If you're struggling with symptoms such as fatigue, hormonal imbalances, digestive discomfort, or weight gain, you don't just need to push through and struggle. There is so much that can be done to bring you back into balance using simple diet and lifestyle shifts tailored to your body, your capacity, and your budget.

The beauty of nutritional therapy is that it addresses the root cause, supporting your mental and physical health holistically.

If you're curious to learn more, book a no-strings-attached discovery call with me in the link in my bio!

24/03/2026

Let me know what you think of my new name in the comments!

16/02/2026

We had a fantastic time at Stroud's incredible farmers' market on my birthday weekend away - here are the goodies I picked up!

10/02/2026

Feeling very grateful for an idyllic (if very rainy) weekend celebrating turning 33!

23/01/2026

INGREDIENTS
Servings: 6

–1 tsp ghee
–2 medium onions, diced
–100 g chard/spinach, roughly chopped
–12 regeneratively farmed eggs from
–520 g cottage cheese (I used Lindahls protein cottage cheese)
–100 g grated cheddar
–5 g salt
–A few cracks of pepper

METHOD

– Preheat the oven to 180°C.
– Melt the ghee in a frying pan and then saute the onions until translucent.
– Add in the chard/spinach and saute until wilted.
– While the veg is cooking, combine all the remaining ingredients in a mixing bowl and add the veg once cooked.
– Pour the mix into a lightly buttered, deep baking tray (mine was 30cm x 18.4cm x 6cm).
– Cook for about 45 minutes, until the top is lightly browned and the egg in the middle is set (cover with some foil to continue baking if the top browns before the centre has set).
– Cut into 6 portions and store the spare portions in the fridge for 3 days or freeze half to have breakfasts prepped for the whole week ahead.
– I recommend enjoying it with a slice of sourdough, some live sauerkraut/kimchi, and a piece of seasonal fruit (citrus is great right now!)

We hope you love it! Make sure to tag us at .cellar.nutrition if you make it and remember to use the code NOURISHNY10 at Planton Farm for 10% off your order site-wide!

16/01/2026

INGREDIENTS
Serves 4

–1 tsp chicken fat from on top of the broth (or ghee)
–1 medium onion, diced
–500 g beef mince from
–250 g chicken hearts from , roughly chopped
–Additional chopped liver and heart from your whole Planton Farm chicken (optional)
–250 g white basmati rice (~1¼ cups)
–300 ml chicken bone broth (~1¼ cups)
–300 ml boiling water (~1¼ cups)
–Optional toppings: kefir yoghurt, grated cheddar, red onion, fresh coriander, hot sauce

Fajita Spice Mix:
–2 tsp smoked paprika
–1 tsp ground cumin
–1 tsp ground coriander
–1 tsp chilli powder (adjust to taste)
–1 tsp garlic powder
–½ tsp onion powder
–½ tsp dried oregano
–⅛ tsp ground cinnamon
–½ tsp salt (adjust to taste)
–¼ tsp black pepper

Probiotic guacamole:
–2 avocados
–Juice of 1 lime
–4 tsp kefir yoghurt
–2 tsp brine from a jar of kimchi (optional)
–2 garlic cloves, minced
–½ tsp onion powder
–½ tsp salt

METHOD
–Combine the rice, bone broth, boiling water and a pinch of salt in a saucepan.
–Bring to a gentle boil, then cover and simmer on low heat for 12–15 min until liquid is absorbed
–Remove from heat and let it sit covered for 5 min. Fluff with a fork.
–Melt the chicken fat/ghee in a frying pan over medium-high heat, add onion and sauté until translucent.
–Add the chopped hearts and cook for 1–2 min until lightly browned, then add the mince.
–Once the beef mince is browned, strain off the excess fat (reserve it for cooking) and add the spice mix, cooking until the meat is cooked through.
– Mash or blend all the guacamole ingredients together.
—Divide the rice among the bowls, top with the beef & hearts mixture and guacamole, add any optional toppings and enjoy!

We hope you love it! Make sure to tag us at .cellar.nutrition if you make it and remember to use the code NOURISHNY10 at checkout for 10% off your Planton farm order site-wide throughout January!

09/01/2026

INGREDIENTS

–1 roasted chicken carcass (frozen or defrosted)
–1 chicken neck (saved from if you purchased a whole chicken)
–1 tbsp apple cider vinegar
–1 tsp salt
–1.5 litres boiling water or enough to cover the chicken bones
–Leftover vegetable peelings and odds and ends (eg. potato, beetroot, garlic)

METHOD

–Place all the ingredients in big pan, cover with a lid, and bring to a simmer.
–Leave to simmer for 3 hours, checking the water level halfway through and topping up if needed to cover the bones.
–Strain the broth.
–Once cool, store in the fridge or freeze in silicone cubes for easy defrosting later. If you prefer it without the fat, let the broth solidify in the fridge, then scrape the fat off and save for cooking before freezing the broth. Set aside 300 ml of broth in the freezer ready for next week’s recipe!

We hope you love it! Make sure to tag us at .cellar.nutrition and if you make it and remember to use the code NOURISHNY10 at checkout for your discount!

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