About my consultations

My unique way of working is with my special ten-step plan called ‘the Stacking Plan.’ I find that this is the most effective way of helping you to add in the eating habits you need in a way that is sustainable and manageable. Please see the Stacking Plan page on this website for more details or contact me for more information.

If you do the Stacking Plan, I recommend that you also fill in my detailed questionnaire as this will enable me to make a meticulous analysis of your symptoms, with the aim of identifying underlying health problems and the most effective ways to address them. Supplements and laboratory tests may be useful and I can recommend those.

The questionnaire covers blood sugar balance and insulin resistance, digestive function, liver function, gall bladder function, intestinal permeability, dysbiosis, cardiovascular profile, adrenal profile, thyroid profile, female health, male health, immunity, allergies, emotional health, pollution profile and inflammation levels.

The cost of doing the Stacking Plan is £30 per session. I also recommend that you buy the book to use as a guide to refer to during and after sessions; the price is £7.99.

Sessions take place in person or by phone or Skype. If you wish to do the plan by phone or Skype, I recommend that we meet at least for the first session if possible.

My qualifications

I gained my diploma, with distinction, in 2007 from one of the UK’s foremost nutrition colleges, the UK College of Nutrition and Health (BCNH) in London.

I am registered with the Complementary and Natural Healthcare Council (CNHC), which sets the highest standards for nutritional therapy practice in the UK. The CNHC was set up in order to safeguard the public against unregulated therapists and it is recommended that you consult only with CNHC-registered nutritional therapists.

Book a consultation

To book a consultation please contact me on:

Email: sally@sallybeare.com
Tel: 0117 373 9266

 

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Since it's so hot, it's a good time to eat as much of this riDICulously delicious raspberry ripple ice cream as possible. I had to eat two bowls full just now as it kept melting whilst I took the photo. It's easy and fun to make - it's best if you have an ice cream maker (you can get a simple one for about £40).

INGREDIENTS: cashews, soya milk, coconut oil or manna, 1 lemon, vanilla, sea salt, maple syrup/agave syrup, 1 tin creamy coconut milk, 1 small tin coconut cream (optional), berries, cornflour.

- soak 1 cup cashews for a minimum of 2 hours (overnight is good)
- bring to a simmer 1/2 cup soya milk + 1 tin coconut milk + 2 tbsp coconut cream (optional - if your coconut milk is really creamy you may not need it) + a squirt or two of agave/maple syrup
- take a little out and mix it with 1 level tbsp corn flour to a paste, add it back, and simmer gently for 5 mins
- put the soaked cashews in a nutribullet or vitamix type blender with the rest of the ingredients + 2 tbsp coconut oil or coconut manna + the juice of 1 lemon + a pinch of salt + 1/2 tsp vanilla and blend until smooth. Cool for an hour.
- put it an ice cream maker and churn for 20-25 minutes
- just before the end add raspberries or any other berries - you can squash them up with a fork and add a squirt of agave or maple syrup if you want it sweeter.

You can get the full recipe (this is a simpler version) from Health Nut Nutrition's blog - it's called 'strawberry cheesecake icecream with a graham cracker crumble'.
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