Living Nutrition

This course looks at the links between the food we eat, our health and vitality. Inspirational teaching from nutritionist & chef Daphne Lambert, and practitioner of herbal medicine Dragana Vilinac.

Spring is a new beginning, new life bursts forth. It is a time of immense potential in our lives.
In the spring we eat less and cleanse the body of the fats and heavy foods of winter. Especially the time to cleanse the liver and the gall bladder. It is a good idea to eliminate animal meats, cream and cheese and to use very little butter and eggs. Spring is the time to concentrate on cleansing foods, moderately pungent spices and herbs and plenty of juices & raw and sprouted foods.
Foods to build our menus round include - beets, carrots, onion, garlic, horseradish, watercress, broccoli, cabbage, nettles, lovage, sorrel, rosemary, fennel, wholegrains, legumes and seeds

This spring course is the last of a series that took place over summer, autumn and winter weekends.
It is possible to treat each as a one-off course. This course celebrates the awakening of nature.

The cost of the individual course is £395.00.

Click on the date for further information

All deposits are non-refundable but can be transferred to another date or course.

Other courses include:


Food and Health Cookery Course. Two Day.
Food and Health Cookery Course. Five Day.
Women's Health. Two Day.
Women's Health. Five Day.
Mamaheaven
Private Consultations
Feast for the Soul

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