Project Description
.First lightly toast the sunflower seeds in a dry pan over a medium heat
Allow to cool a little and then place them in the food processor with the garlic clove to blitz – I like my seeds finely ground but you can leave with chunkier bits if preferred
Remove and keep to one side.Then add the ramson leaves, lemon zest and juice to the food processor and pulse for a minute or so until a rough paste has formed.
Add the ground sunflower seed and garlic back in and pulse again until mixed.
Leaving the processor running, drizzle the olive oil in until well combined. You may need to stop and scrape the sides of the mixture back down. Keep drizzling the oil until you have a good uniform consistency – for this amount of leaf you are probably going to use somewhere in the region of 150-200ml of oil.
Have a taste – remember that it will mellow once it’s sat in the fridge overnight, so don’t be overly concerned if it tastes a little sharp. Add some salt and pepper to taste.
Put in an air tight container such as a Kilner jar and keep in the fridge. We find it will keep well for several months – if it lasts that long!
Ingredients
Directions
.First lightly toast the sunflower seeds in a dry pan over a medium heat
Allow to cool a little and then place them in the food processor with the garlic clove to blitz – I like my seeds finely ground but you can leave with chunkier bits if preferred
Remove and keep to one side.Then add the ramson leaves, lemon zest and juice to the food processor and pulse for a minute or so until a rough paste has formed.
Add the ground sunflower seed and garlic back in and pulse again until mixed.
Leaving the processor running, drizzle the olive oil in until well combined. You may need to stop and scrape the sides of the mixture back down. Keep drizzling the oil until you have a good uniform consistency – for this amount of leaf you are probably going to use somewhere in the region of 150-200ml of oil.
Have a taste – remember that it will mellow once it’s sat in the fridge overnight, so don’t be overly concerned if it tastes a little sharp. Add some salt and pepper to taste.
Put in an air tight container such as a Kilner jar and keep in the fridge. We find it will keep well for several months – if it lasts that long!
A food diary and basic health questionnaire will be sent to fill in and return (at least 3 days prior to the consultation) to assist in the assessment process and allow for some initial research into your case.
The initial consultation will take up to 90 minutes, where a thorough case history will be taken and details of any health goal or preferred outcome. It is important to know about your whole life – past and present; including medical history and any treatments used, dietary patterns, digestion, as well as lifestyle factors such as sleeping, exercise, emotional and physical stressors, or major life events. Tongue and nail analysis, alongside basic iridology are also incorporated into the consultation to look at inherent strengths and weakness which may help in the assessment process.
An initial therapeutic assessment will be given at the end of the consultation as well as dietary and lifestyle recommendations designed to help relieve the presenting symptoms and any nutritional imbalances that may be present. The aim is to empower the client with enough information to want to make these changes (often just small adjustments), so that they can take control of their health in the long term. Supplements may also be recommended at this time.
Follow-up consultations will take up to an hour. I recommend at least one follow-up approximately a month after the initial consultation where we can monitor progression and make any adjustments to the protocol as necessary to compliment the clients changing needs.
Appointment packages are available consisting of an initial consultation and 2 follow-ups. Many conditions respond well within the first few consultations, but some longer-term or chronic conditions may require further support and if necessary a more comprehensive package can be designed.
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