The Green Nut

The Green Nut The Green Nut Community is a plant-based social enterprise bringing people together through food, wellbeing, and hands-on workshops.

I’m Linda North, I’m a Registered Nutritional Therapist, Health Coach and plant-based chef. I run clinics and programmes specialising in diabetes and female hormone balance alongside cooking classes focusing on nutrition, food waste and food as medicine. I’ve always had an interest in the importance of food as medicine, and that interest accelerated when my daughter was diagnosed with type 1 diabe

tes aged six. As a mother, I had to do something to take back some control of her health and made changes to our family’s diet and lifestyle. Ten years later we are all much healthier, happier and stronger as a result. My learning has evolved to studying women’s health and how women can be empowered to make informed choices about their health and nutrition. Imbalances in their body, why they are happening and how they might be supported. Everyone is different, so I work by listening first, understanding your story, issues and any symptoms. We’ll then make a plan together to get you on the right path. Nutritional therapy is a marathon, not a sprint so we take it slowly making small achievable changes without overwhelm; these changes may include diet, lifestyle, exercise plans, stress reduction and good sleep practices. I’d love to hear from you and find out how I could make a difference to your health. Please do send me a message on here to find out more. I’m a graduate of the London College of Naturopathic Medicine, member of the British Association of Applied Nutrition and Nutritional Therapy (BANT) and the Complementary & Natural Healthcare Council (CHNC). I stay up to date with the latest scientific research in health and nutrition so you can be confident that you’re in good hands.

We might not be running our workshops in the summer, but we’re still learning, exploring and challenging ourselves. Woul...
29/06/2026

We might not be running our workshops in the summer, but we’re still learning, exploring and challenging ourselves. Would you like to join us!

July Challenge
• 25 squats a day
• 25 push-ups a day (or your own variation)
• One 25-hour water fast each week (listen to your body)

We are starting with a Full Moon Herbal Elixir made from foraged harvest (thx Magda Stanton for the inspiration):

🌿 Nettle – nourishing, rich in minerals and supports energy.
🌿 Horsetail – high in silica for healthy bones, skin, hair and nails.
🌿 Yarrow – supports digestion, circulation and immunity.
🌿 Ribwort Plantain – soothes the respiratory tract and supports healing.
🌿 Red Clover – supports the lymphatic system and skin.
🌿 Dandelion Leaf – supports the liver and digestion.
🌿 St John’s Wort – traditionally used to support the nervous system (avoid if taking medications it interacts with).

A Full Moon Elixir is simply a herbal infusion prepared as a ritual of gratitude, reflection and intention. While the moon doesn’t alter the herbs’ medicinal properties, it’s a beautiful way to reconnect with nature and mark the changing seasons.

Why drink herbal infusions?
• Hydration with beneficial plant compounds
• Vitamins, minerals and antioxidants
• Gentle support for digestion, immunity and the nervous system
• A mindful daily ritual

NatureConnection SeasonalLiving

Reflecting after our last workshop before the summer break, and what a buzz it was!Seeing so many of you there, interest...
23/06/2026

Reflecting after our last workshop before the summer break, and what a buzz it was!

Seeing so many of you there, interested, engaged, asking questions and sharing your experiences makes us feel that what we do really matters.

We often talk about food, fermentation, herbs, nutrition and health, but what we’re really creating is community. And we feel incredibly lucky to have all of you as part of it.

It also feels like a good time to appreciate all the people behind the scenes who make it happen. Our families, volunteers, teachers, practitioners, nutritionists, everyone who shares their knowledge, lends us a space, helps move tables, washes up, tastes recipes, listens to ideas and supports us along the way. Creating a happier and healthier community takes a village, and we’re very grateful for ours.

After all, it’s so much easier—and definitely more fun—to be healthy together, with a few cheerleaders on board.

And I couldn’t write this without mentioning Eva, the silent… not-so-silent part of The Green Nut team. 💚

Her passion for food reflects in everything she does. She makes sure everything looks pretty, that we run on time, that I don’t overload you with information or burn the place down. She doesn’t always succeed with that... 😜

She makes sure everyone is happy, fed and watered, and that everything is clean and tidy at the end. She has listened to all the talks material hundreds of times and somehow still does it with a smile.

So thank you, Eva. We are very grateful you’re one of the Green Nuts. 🌰💚

Now it’s time for a little summer break. Time to switch off from some of the noise, recharge, get inspired and, of course, forage for some herbs and plants to share with you all in the autumn.

NutritionEducation

21/06/2026

A few little garden goodies making their way into tomorrow’s last fermentation workshop.

Tomorrow we’ll have our first go at harvesting from the community kitchen garden … exciting.

Can’t decide if the next batch should go sweet or savoury…
If you’re coming tomorrow you’ll find out first 😜

🙌 29°C outside means fermentation is in fast-forward.

At this temperature everything speeds up. What normally takes days can be ready in 24–48 hours, sometimes less.

Your kraut isn’t gently fermenting anymore — it’s basically done early and asking what’s next.

What to expect:
Cabbage ferments faster and goes tangy quickly
Pickles get fizzy and soften faster
Fruit ferments move towards sour-sweet or lightly alcoholic notes quickly
Water kefir builds gas much faster

What to do:
Taste from day 1
Keep everything out of direct sun
Move to the fridge as soon as it tastes right
Burp jars daily to release pressure

At 29°C, fermentation doesn’t follow timelines — it follows taste.

waterkefir sauerkraut probiotics foodasmedicine communityfood

Join us this weekend at the  Summer Fair!The Green Nut Community will be blending delicious smoothies and offering free ...
18/06/2026

Join us this weekend at the Summer Fair!

The Green Nut Community will be blending delicious smoothies and offering free samples from our Kombucha Bar on Saturday. All proceeds from smoothie sales will support Yourspace.Sutton’s campaign to save Quarry Cottage and transform it into a community wellbeing hub for local residents.

On Sunday at 1pm, creative writer Elana will be leading a special workshop in the garden, book here https://www.eventbrite.co.uk/e/ancestral-writing-workshop-tickets-1990117871125
alongside plenty of other fun activities for all ages.

Come along for good food, creativity, community spirit, and the chance to support an exciting local project. We look forward to seeing you there!

Join us this weekend at the Yourspace.Sutton Summer Fair.The Green Nut Community will be serving freshly made smoothies ...
17/06/2026

Join us this weekend at the Yourspace.Sutton Summer Fair.

The Green Nut Community will be serving freshly made smoothies and sharing samples from our Kombucha Bar throughout the day on Saturday.

All money raised from smoothie sales will support Yourspace.Sutton’s campaign to save Quarry Cottage and transform it into a community wellbeing hub for local residents.

On Sunday at 1pm, creative writer Elana will be leading a special creative workshop in the garden. And so many other fun activities.

Come along for good food, creativity, community and a chance to support an exciting local project. We look forward to seeing you there.

Yourspacesutton

07/06/2026

Amazing family day learning about mushrooms, connecting with nature and eating lots of healthy food. Even the sun was shining and .sutton looked lush and green as ever.

Thank you to everyone who joined us for a day of learning, growing and enjoying good food together.

A special thank you to Mycomutiny and Tara for inspiring us with your passion, knowledge and skills. 🍄

PlantBasedLiving HealthyFood CommunityGarden

🍄🌿 Family Fun in the Garden This Sunday! 🌿🍄Join us for a relaxed and inspiring family day where we’ll be:🍄 Learning how ...
03/06/2026

🍄🌿 Family Fun in the Garden This Sunday! 🌿🍄

Join us for a relaxed and inspiring family day where we’ll be:

🍄 Learning how to grow your own mushrooms
🧘 Stretching, relaxing and connecting with nature
🥗 Tasting delicious plant-based food
🌱 Exploring how food can be good for us and the planet

Why are we always banging on about mushrooms? Because they’re incredible! Mushrooms are not only nutritious and delicious, they’re helping shape the future of sustainable food, fashion, packaging, and even building materials. They can grow on waste products, require very few resources, and offer exciting alternatives to animal-based products.

The more we learn about fungi, the more we realise they might be one of nature’s greatest solutions for a healthier and more sustainable future. 🍄💚

For a fascinating read, check out this article from Plant Based News.

Come and get your hands dirty, stretch your body, feed your belly, and discover the amazing world of mushrooms with us!

GrowYourOwn SustainableLiving YourSpaceSutton TheGreenNut 🍄🌱💚

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