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Nutritional Therapy for Disordered Eating in Exeter

I currently practice at the prestigious Southernhay Clinic, a multi disciplinary clinic set discreetly in a private Georgian crescent in the heart of Exeter.

It’s located in Barnfield Crescent at the heart of Southernhay, literally one minute’s walk from Princesshay.

There is one-hour metered on-street parking on Southernhay West and East or there are car parks a minute or two away.

Southernhay Clinic
4 Barnfield Crescent
Southernhay
Exeter
EX1 1QT

Drop me an email at anne@crunchnutrition.co.uk or call me 077 3490 5256 for a free 15min chat.

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crunchnutrition

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Until tomorrow...
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I miss yooooooou @hanforrow @vicky_willcock @viditibanthia (and the others) ❤️
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Social distancing is the right thing to do but damn it’s hard!
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#crunchnutrition

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Pan fried chicory with an hazelnut, rosemary and goat’s cheese crumble.
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This came out of nowhere but it really worked!!
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I have terrible childhood memories of cooked chicory - endives au jambon, anyone? I loved my mum but she wasn’t the best of cooks and that one was definitely not a good one. It was sloppy and bitter 🤢
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I’ve grown up a bit since though and have learnt to love bitter stuff including cooked chicory.
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I prefer mine quickly pan fried (in butter) so that it retains some texture.
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For the crumble I just added a handful of oats in a bowl, a sprig of rosemary (finely chopped), some chopped hazelnuts (a palm full perhaps?) and some finely chopped goats cheese (5cm worth?). I crumbled the lot, added an egg white I had remaining from something and baked the lot until golden (turning it a few times for an even bake).
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Almost as random as today’s lunch but definitely tastier 😋
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Hope you’re surviving to feed yourself during lockdown and don’t forget to challenge me if you’re stuck with your random ingredients.
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#crunchnutrition

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Taboule meets chilli, meet Easter...
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Totally random but it amused the kids and kept them occupied for 28 whole minutes.
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#crunchnutrition
#whenisbedtime

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How many times have your kids asked you for a snack today?
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Do you sometimes feel like you’re running a cafe?
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That’s the reality of most parents on lockdown, including me! So in order to keep sane(ish) I’m trying to feed my kids good nutritious food that will keep them fuller for a bit longer.
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It does involve making the food but it’s not like we don’t have time 🙄, it’s cheaper, tastier and provides them with nutrients they need without too many nasties.
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This a flan a la vanille or baked custard in English. It beats any shop bought flavoured yoghurt imo and is made using four simple ingredients, which you probably have already.
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My kids literally fight over them!
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Head to my stories to check out the step by step recipe!
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#crunchnutrition

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Another one from the back of the cupboard, well freezer...
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Instant raspberry sorbet!
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All you need is frozen raspberries (500g) and a bit of jam (the dredge of the pot, probably 1 or 2 tbsp.).
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Put everything in a blender, whizz until smooth and collect brownie points from your family.
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You’re welcome 🤗
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#crunchnutrition
#whatididwithwhatihad

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Making the most of having the kids at home. I now have a 10 year old photo shoot assistant! It took ages before not having his feet in the background but we got there in the end 😂
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In here I had:
1/2 tin black eyed beans
Roasted pepper
Raw celery
Raw broccoli shoots
Baby gem lettuce
1/2 avocado
Sprouted beans
Sundried tomato vinaigrette
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Yumtastic!
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My husband asked for a cheese toastie tomorrow 🙄
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#crunchnutrition
#keepingitreal

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I’ve given a couple of you the challenge to have pasta this week, I know 😱 so I thought I’d hold your hand and do this with you.
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I’m not scared of pasta but I don’t particularly like it either (I find it a bit meh 🤷‍♀️). HOWEVER, I thought it would be a good exercise to have pasta because in these times if uncertainty we have to be flexible (and we’ve worked on flexibility, right?) because we won’t always be able to stick to the foods that we are used to, as they might not be available.
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Plus, I want you to see that the food of nutritionists isn’t all quinoa, goji berries and fermented toe nails.
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I totally winged this and OMG the sauce was good, I had to refrain myself from eating the entire bunch of broccoli which I was merrily dipping in it.
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All you need to do is whizz the following in a blender (swipe left if you’re not sure what’s what): 2 fat cloves of garlic, 1 tsp. Sea salt, 2 ish heapead tsp. Sundried tomato paste, 1 tbsp. Tomato purée, 100g cashews (soaked for 1 h or so) and 4 roasted red peppers.
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Cook the pasta as per the instructions and add the broccoli at the end for a couple of minutes; mine was so tender it could have been left raw.
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If you like pasta, you’re going to love this.
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If you don’t like pasta, you’re going to love this too...
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Oh, and I forgot to say if you’re interested: it just so happen to be vegan too 🌱
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Ciao 😘
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#crunchnutrition

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I still haven’t braved the shops... going to have to because I only have beetroots, celeriac and swede left and I reckon la famille is starting to get annoyed with me 😬
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Still I managed this for lunch and pretty much everything got eaten.
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They were spiced pea fritters with a fried egg and bacon.
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Most of the ingredients were from the freezer and cupboard! I shall put a step by step recipe when I get back, if I ever make it back...
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#crunchnutrition
#whatididwithwhatihad

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