We’re back with a face lift…

The intuitive space of cooking and eating

After a false start (apologies to all of you who received a high res photo of balsamic vinegar!), may I extend a warm and welcoming hello to all of you out there! Many of you know me and for those who don’t, I’m Rachel Jesson, co-director of the Nutritional Institute (tNI), and the wife of Ian Craig. I’ve taken on the role of revitalising these newsletters, so watch out for regular features in your inbox. They will be crammed with information about our clinic, support for your health journey, tweaking your eating routines, filling your plates with more vegetables, plus blogs to keep you informed, some amazing recipes, and lots more.

This month’s focus is on the restructuring of tNI. We’ve been busy giving our company a face lift and are now offering unique consultation packages that encompass an inclusive life approach. Ian is still our shining light in all the clinical consults. Our clinic wouldn’t be what it is without him, and I hope to share some of those success stories with you. Since our emigration to Scotland, we have moved into the online clinic space and the positive feedback from our clients has been great! Sessions can be done from the comfort of your own office or living room - the international acceptance of online interaction may actually be one positive thing that covid has done for us…  

Our tNI expansion includes myself - as a certified Natural Chef, I help those who have to be on a restricted diet for a period of time, such as needing to avoid foods such as gluten-containing grains, eggs and dairy. I help these folks to become creatively healthy and wholesome with their food planning. I also have a huge interest in little people, from womb to walking. Here I offer a guided approach to nourishing pregnant and lactating mums, and later the child. 

Together, our team of Ian and myself plus our mind-over-matter man Paul Carlos, who I will introduce next month, has a solid all round focus, which takes you into unexpected avenues. We sometimes need to hold your hand through some tough processes, only to enrich your life to the maximum, and help you become the best you can be and to achieve your deepest health goals. We all love what we do and might I say, I think we’re jolly good at it. We have a team like no other in the world, focusing on all spheres of life, that lead to the best path of health and wellbeing. 

Intuitively yours,

Rachel 


We have opened our calendar for a free 10 minute call if you would like to check whether we can support your needs. Click here to schedule.


About Rachel

For this first newsletter, let me introduce myself to those who don’t know who I am. I’ve spent the last four years delving deep into the world of intuitive cooking. I became certified as a Natural Chef, which I enjoyed so much that I’m now a teacher at The School of Natural Cookery in Colorado. It’s been a long and extremely fulfilling journey because it strongly resonates with every cell of my being; in our home life practice, as an educator, and has shown to add mind-blowing benefits to our clients here at our clinic. I have a load of other credentials including a BPhys. Ed degree, an MSc in sport science and psychology, an NLP practitioner, a personal and group trainer, a raw chef, along with a few other fun ventures. The work I’m doing now has been stirred up in my ‘pot’ of expertise, so much so that it has enhanced what I previously thought was a good eating routine into something more superhero-ish! And as for our clients, working in the intuitive space has saved some, blessed others, and significantly improved many lives. Read my blog below on our findings.

 


Recent blog

Intuitive Eating: Does it really matter?

We know that it is important to think ahead about the foods we plan to consume for that day so we can eat well, healthily and wholesomely. If we don’t have the right foods ready, we end up eating whatever is readily or easily available. This selection is generally never very good and could leave us with feelings of guilt because we strayed from our health goals, or else we struggle with gut discomfort due to eating the wrong foods or gobbling them up too quickly. Read More

 


Nutty rusks or biscotti

Ingredients

  • 100g chopped cashews
  • 100g chopped pecans/walnuts
  • 100g organic raisins/sultanas/currents
  • 1 C almond flour
  • 1/2 C coconut flour
  • 120g mixed seeds - pumpkin, sunflower, flax, chai
  • 1 Tbsp psyllium husk
  • A good pinch of salt
  • 125g melted organic butter
  • 2 Tbsp raw honey
  • 1 C homemade organic yoghurt/kefir
  • 3 eggs whisked

Method

  1. Preheat oven to 180 0C or 160 0C Fan
  2. In a pan gently melt the butter and honey. Allow it to cool.
  3. Chop the nuts and mix all the dry ingredients together.
  4. Whisk the eggs, combine with the yoghurt, add to the cooled butter mixture and then add the dry ingredients.
  5. Pour into a prepared baking tin lined with parchment paper. You want the dough to be about 3 cm thick.
  6. Bake for 35 minutes until golden.
  7. Remove and allow to cool to room temperature.
  8. Remove from the tin, place on a chopping board. Slice equally into rectangles.
  9. Turn the oven onto the lowest setting (generally around 50 0C) and dry the rusks out overnight so they become firm and crunchy. OR if you have a dehydrator, place the rusks onto the screens and leave them to dry out overnight. They will be just as crunchy. Store in an airtight glass jar. If they begin to soften over time, crunch them up in a cool oven or return to the dehydrator.

These are a great on the go snack. Serve them with a hot cuppa or add to a healthy lunch box. To push the protein, you could smear some seed or nut butter over the top. Just delicious and wholesome.   

Adding intuition - Read More

 


We would love to hear your thoughts, ideas or comments on what you would like to read more or less of from us. We welcome your feedback. Please reach out to us on the following email address: rachel@thenutritionalinstitute.com or reply to the newsletter email.

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