In this Zoom workshop we will be discussing the obstacles which we, as humans, create in the often sensitive area of ‘eating habits’.

The body has an incredible interplay of appetite hormones, neuropeptides and stretch receptors which theoretically should tell us when to start and to stop eating. However, our emotions can easily over-ride these physical messaging systems leading to over-eating, consuming highly palatable (rich in fats and sugar) foods in search of a dopamine hit or constant snacking. Such consistent habits can then lead to a resistance to change.

For the first hour of our webinar, we will be talking through commonly asked questions such as:

Why do I crave certain food?

Is food addictive?

Can I learn to curb a craving?

How can I learn to love eating a healthy diet?

At this online event, we will be discussing the different types of fasts, how to conduct a fast safely, when not to fast (it’s not safe for everyone) and if you are tempted to combine health with a holiday I’ll be talking through the health retreat @amcharahealth ( locations both in the U.K. and Gozo - Malta ) in which it is very easy to fast as all temptations and stressors of modern life are removed.

I am very keen to give practical fasting tools, so we will talk through how to go about a low calorie but still delicious and nutritious fast for 7 days. I will be creating a FASTING FACEBOOK group for participants. To ease the process, we have the option of using Medium Chain Triglycerides for extra energy.

Why come along? Learn about fasting and join the ‘health is wealth’ conversation.

Join nutritional therapist & CNM lecturer, Belle Amatt, as she delves into the sought-after topic of Fasting & Longevity. Belle will discuss all aspects of fasting from its history, types of fasting, anti-aging effects, to the benefits on weight, mental and physical health.

Belle Amatt, Hurst based Nutritionist and Lecturer in Nutritional Medicine, is hosting this community evening with the aim of gathering together a group of locals to discuss some current questions in the ever-evolving world of nutrition and sustainability.

Topics will include ‘what are the benefits of coffee’, ‘is red wine good for us’, ‘should we be eating oily fish for health benefits (considering the state of the oceans)’ and ‘how to and why we should eat a more plant-based diet.’ Plus, ticket holders are welcome to bring their own questions.

The Longevity Kitchen is all about bringing people together to eat nourishing food in a community setting within the surrounds of a beautiful family home. The menu will be focusing in this event on the flavours of the Med. The Mediterranean diet, one of the most studied and well-known dietary patterns worldwide, has been associated with a wide range of benefits for health.

As we work our way through three tasty courses of plant-based foods, Belle - Nutritionist - will be discussing what research tells us about the longevity statistics in this area of the world. Which plant compounds may be attributed to long term health? Are there culinary tips we could learn from this region or is health all about connection? This and more will be discussed.

The Longevity Kitchen is all about bringing people together to eat nourishing food in a community setting within the surrounds of a beautiful family home. The menu will be focusing in this event on the flavours of Okinawa, one of the Blue Zones - in fact the area of the world which boasts the greatest longevity stats.

As we work our way through three tasty courses of plant-based foods, Belle - Nutritionist - will be discussing what research tells us about the longevity statistics in this area of the world. Which plant compounds may be attributed to long term health? Are there culinary tips we could learn from this region or is health all about connection? This and more will be discussed.

Delighted to be asked to join the panel for this screening of a hard hitting documentary which questions the global responsibility we have concerning the choices we make when choosing how we eat.

Eating our Way to Extinction takes audiences on a journey around the world, from the depths of the Amazon rainforests to the Taiwanese Mountains, the Mongolian desert, the US Dust Bowl, the Norwegian Fjords and the Scottish coastlines, telling the story of our planet through shocking testimonials, poignant accounts from indigenous people most affected by our ever-changing planet, globally renowned figures and leading scientists.

‘Real Lives’ Cases chart the health journeys of clients who have decided to address their health issues with natural solutions. Come join me from the comfort of your own home. I’ll be running these learning webinars on regular Weds evenings during 2023. Designed for students of nutrition, health coaches, newly qualified nutritionists or those with a personal interest in this area of health.

In this webinar we discuss Chloe (name changed for confidentiality). Chloe’s main symptoms are constipation, anxiety, long Covid, brain fog, painful bladder syndrome and chronic fatigue.

‘Real Lives’ Cases chart the health journeys of clients who have decided to address their health issues with natural solutions. Come join me from the comfort of your own home. I’ll be running these learning webinars on the 2nd Weds evening of each month from Jan 23. Designed for students of nutrition, health coaches, newly qualified nutritionists or those with a personal interest in this area of health.

The Longevity pop up, brought to you by Belle (all things nutrition) and Tanya (culinary genius) celebrates all things which lead to a long and healthy life: these include community, foods abundant in nutrients, good cheer and positivity.

We will be serving up three courses of delicious vegetarian plant-based cuisine. This is not a dairy free, gluten free or vegan event but reflects the types of traditional foods which are eaten in The Blue Zones – those areas of the world which are well known for longevity.

Against the beautiful backdrop of Sussex vineyards, Belle, local nutritionist and lecturer in Naturopathic Nutrition, is welcoming you to share an evening of healthy chat on common questions which crop up in the world of nutrition. These include the potential health benefits of wine, the advantages of buying organic and whether locally grown foods are better for us. We will discuss locally produced foods and how to incorporate them into your diet. There will also be a focus on the use of supplements, when and how they offer support to the diet and reputable local brands.

Guests will receive a complimentary glass of Albourne Estate wine, plant-based nibbles based on local foods and a food demo. The bar will be open for further refreshments with the opportunity to purchase bottles too.

Join us for a lunch time workshop in which we will create, together, a plantbased lunch in a beautiful Sussex kitchen.

In this Zoom webinar - we follow the case of RUTH a 40 something client who presents to my nutrition clinic with IBS-C (constipation) symptoms and muscular aches and pains which are becoming problematic in her day to day life. Learn how by using a Functional Test such as the GI Effects test by Genova Diagnostics we are able to get a clear picture of how a disordered microbiome can drive muscular inflammation.

Its a great time of year to consider making a plan for how to bring some healthier habits into your life and to cast aside some old ones. Best to make a plan first. Join me to consider how to put this plan together in order to strive for long term change.

‘Real Lives’ cases chart the health journeys of clients who have decided to address their health issues with natural solutions.

In this webinar we discuss Holly (name changed for confidentiality). Holly is a 9-year-old identical twin who after becoming very unwell in September 2019 with extreme lethargy and low mood then develops guttate psoriasis. What dietary changes could help her symptoms? Is there a link between the gut microbiome and the onset or exacerbating of the psoriasis condition? These questions and more will be discussed in this research based webinar. An informative hour and 15 mins for students of nutrition, newly qualified nutritionists with an interest in the skin and those suffering from psoriasis who don’t mind some technical lingo!

As part of Hurst Virtual Festival, on the 22nd Sept it is curry night. We will be using aubergine as our principle ingredient to try our hand at creating a Southern Indian baked aubergine dish which sits perfectly alongside a zingy salad, chapati and a side dish of spiced roasted chickpeas.

Cook along with me!

Let’s cook along together. This session we will be creating a vegan version of the classic Pad Thai, inspired by Meera Sodha. Thai food brings much nostalgia to my kitchen. Those wonderful aromas filling your house with memories of times when we were free to roam the earth, visiting faraway places, corners of the earth full of culinary delights surrounded by palms and smiling faces. This is a free event. A step by step guide will take you through with ease and the result will be delicious.

How do you feel about the word ‘stress’? It is a word which has become entwined in negativity suggesting feelings of anxiety and discomfort.

But both stress and fear could be seen as intelligent responses which have allowed the continued existence of man. Without this complex neuronal and hormonal communication, we would have been wiped out by predatory beasts many moons ago.

So why are we stressing out about stress? Have we become physically and emotionally intolerant to the stressors of life or has our 21st C environment developed at a faster pace than our own human ability to adapt?

How do you feel about the word ‘stress’? It is a word which has become entwined in negativity suggesting feelings of anxiety and discomfort.

But both stress and fear could be seen as intelligent responses which have allowed the continued existence of man. Without this complex neuronal and hormonal communication, we would have been wiped out by predatory beasts many moons ago.

So why are we stressing out about stress? Have we become physically and emotionally intolerant to the stressors of life or has our 21st C environment developed at a faster pace than our own human ability to adapt?