Feel Better Nutrition

Bespoke Nutritional Therapy Consultations in Lewes (East Sussex) BN7 and 'remote' sessions | Workshops and Seminars

Functional Medicine & Naturopathic Nutrition

At Feel Better Nutrition, we approach each person as an individual and consider their whole health picture.
Learn more about we use the principles of functional medicine and naturopathy, and how these influence our nutritional plans.

How can we help you?

At Feel Better Nutrition we aim to help you make a fresh start and give you a new perspective on your eating and health, even if you are starting right from the beginning or already doing well but want to optimize yourself to the next level. Read here about the different areas of health and diet we can assist with.

Lorna Driver-Davies
Founder & Practitioner


Want to know how nutritional therapy could help you?
Contact me for a FREE chat before you book a consultation

Events & Workshops

Lorna and her team run a number of nutritional, botanical, herbal, food demonstration and functional medicine seminars and workshops. These are everything from one-off lecture evenings, hands-on kitchen classes, to full weekday and weekend courses to outside garden and nature walks. Events are mixture of free and ticketed.

What can you gain from a consultation?

Nutritional therapy with a bonus:
What makes us unique?

lab tests

Health Tests:
Laboratory Services

In conjunction with the UK's leading private medical testing laboratories, we are able to access a wide range of tests to examine nutrient levels, gastrointestinal function, hormones, biochemistry, metabolism and much more.

Sign up here for my nutrition news, upcoming workshops and food or botanical events

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My new article on '3 ways to get a better nights sleep'! If you are a client of mine, you will know I go on about this all the time. Sleep is so important (for so many reasons) but we tend to de-value it. For me its an essential part of life, just as much as eating well. Learn more about melatonin and blue light here! http://www.wildnutrition.com/health-and-wellbeing/3-ways-get-better-nights-sleep/

Antioxidants are important for men's health! A must-read for any men interested in fertility, testosterone support and sports performance. I discuss all in my latest post: http://www.wildnutrition.com/health-and-wellbeing/5-reasons-antioxidants-are-crucial-for-mens-health/

I love this and really agree. I have to remind myself of this wisdom!

Vitamin C and zinc are not just for a child's immune system. Those key nutrients do so much more for their growing brain and body! You can read about how in my new blog post for Wild Nutrition: http://www.wildnutrition.com/health-and-wellbeing/4-ways-to-optimise-your-childs-health/

Finally, we are buying less margarine! Butter has always been the way forward. I only buy organic and French unpasteurized butter from waitrose so I get the benefits of the good bacteria. On a recent ski trip to alps, I have 7 days of unpasteurized milk, butter and cheese and my gut was very happy. I try to follow the rule with food - if you can make it yourself, then its got the chance of being the most natural. I would not know where to begin on making margarine. https://www.theguardian.com/business/2017/apr/06/unilever-flora-stork-kraft-heinz-bid

Lorna's roasted parsnip, fresh basil and raw kale home made soup: This is the soup for those of you who find cooking too long or complex. I promise this is pretty much a make in your sleep soup. I roasted the parsnips the evening before (chopped) in a tray with coconut oil and caraway seeds sprinkled on top. I think the bag of parsnips (organic) cost me 63p as they were reduced (nothing wrong with them!). The next day I used the cold roasted parsnips to add to my blender, with filtered cold water, 1 small handful of fresh basil and 2 large handfuls of kale. Imagine a handful of chopped cooked parsnips ratio to x 2 handfuls of kale. I also added around two tablespoons of olive oil. I usually do not add salt till later when its reheated. I love mustard (mustard baby/addict) so I also put two tsp of that in. But up to you! You can also swap the basil for fresh coriander. I made so much I put portions into freezer bags which means I always have some soup for lunch to heat up. When serving hot, I love to grind black pepper on top or you could add organic cream, or grated cheese or even a blob of live yogurt. Anyway, I am in love with this green soup! Enjoy.

January hopefully brings the move away from indulgences (which were fun by the way) and this is helpful for those wishing to support their female health. Our liver processes waste, including old hormones no longer required. So its important to support this organ and other systems in the body for keeping female hormones in check! My article explains!

For any of you experiencing the sniffles and shivers...my advice on managing a cold! https://www.wildnutrition.com/blog/health-and-wellbeing/10-ways-to-feed-a-cold

If you want your body to work for you...feed it well. We do not run on thin air!

Here are some helpful nutritional 'no-nos' I was asked about, as featured in Netdoctor http://www.netdoctor.co.uk/healthy-eating/a27072/common-healthy-diet-mistakes/#!

Looking forward to giving a presentation to BANT practitioners (and student members) on Food-Grown nutrients (non-synthetic nutrients). Its a free training event if you are a member and delicious hot gluten free food and snacks will be provided by Bain-Marie​. The event is hosted at the very cool Goldfinger Factory​ who turn waste into gold (look that up). To book and for more information (BANT members only) please follow the link https://www.eventbrite.co.uk/e/what-are-food-grown-nutrients-tickets-28333357836

Anyone that works with me knows I do not focus on 'weight loss' as such...if you need to lose weight...I look at the whole picture and what is preventing that from happening and focus on overall good health. You are much more likely to create permanent change from looking at the root issue and working upwards! But I do have some great simple tips here to help with weight in this article. http://www.byrdie.co.uk/why-am-i-not-losing-weight
Feel Better Nutrition with Lorna Driver-Davies shared Wild Nutrition's post.

I use this all the time in clinic, brilliant for everything from fatigue to hormone support to immunity!

Nutritional therapist, naturopath or student? On September 23rd in central London, I am going to be talking about Food-Grown nutrients and why they are different from synthetic supplements, the effects upon the body and their use in clinical practice. For more information and tickets - https://www.eventbrite.co.uk/e/cnm-london-clinical-training-day-23rd-september-2016-registration-26701601208

Lorna's Carrot Fudge recipe! You will need: 3 average sized carrots (ideally organic), peeled, diced, steamed and pureed. Use more carrots if they are small. sweetener of choice, to taste – ideally maple syrup if Low Fodmap diet 1 tsp. vanilla extract 2 tsp. cinnamon pinch of sea salt 1/2 cup coconut butter If you want to make more, just increase the quantities. You will also need a shallow baking tray or similar – this is to line the mixture in for it to set and parchment paper to line the bottom of the tray Ideally you should have a kitchen food processor. You could also use a very good blender but it can be harder to scrape the contents out of the bottom. Directions: Blend steamed carrots with all the rest of the ingredients. If the coconut butter is very hard, you can pre-melt it on a Bain Marie on the stove but it goes quite soft at room temperature anyway if the kitchen is warm. Put the mixture into your tray and allow to set in a very cold fridge or freezer. You can remove when you want to eat it, just cutting into squares when soft enough to be able to. However, if you leave out for a while at room temperate the mixture may eventually melt. In the freezer you can easily keep the fudge for a few months. You can also make a version that just lives in a jar, and you use as a spread on crackers etc. That’s also very nice. That will have a shorter shelf life in the fridge. Suitable for those following a low-fodmap diet.

Looking forward to attending this functional medicine event on women's health. I am passionate about taking an integrated nutrition approach to female conditions such as PCOS, PMT, endometriosis, fibroids, fertility, pregnancy, menopause and more. https://www.invivoclinical.co.uk/events/general/womens-health-summit-2016

I am really excited to hear Umahro Cadogan - functional medicine expert - speak about the importance of healthy methylation at the CAM show on the Saturday 24th September. Methylation is a crucial process in neurological functioning, as methylation is important in the production and metabolism of neurotransmitters, the functioning of cell membrane receptors for these neurotransmitters, energy production, the transcription and silencing of genes, the metabolism of some hormones, and blood flow. For more information on the talk - https://www.wildnutrition.com/blog/health-and-wellbeing/methylation-and-mental-health
Feel Better Nutrition with Lorna Driver-Davies shared Wild Nutrition's post.

Lorna's gelatine blueberry pudding: This pudding supports the gut (intestinal lining), is protein rich and nutritious. It’s also good for skin, hair, nails and bones. It uses hormone-free high quality gelatine (very different from commercial gelatine in cheap sweets or products). The pudding also helps to promote ‘satiety’ as its thick and a good replacement for sweeter, less healthy puddings. Great also for those who cannot face a large breakfast – or you can add nuts, seeds, oats etc on top of it. Children will also love it! Ingredients: 1 good decent handful of blueberries (more is good) ½ tsp cinnamon powder ½ tsp cardammon powder Around 200ml of nut or plant milk (avoid soya) 2 tablespoons of grass fed gelatine powder (unflavoured) – see link below as this is a very specific product https://www.amazon.co.uk/Great-Lakes-Unflavored-Gelatin-Kosher/dp/B0008D6WBA/ref=sr_1_1_a_it?ie=UTF8&qid=1473162383&sr=8-1&keywords=gelatin Method: Blend until the blueberries are totally ‘blitzed’, and then you can drink immediately as a smoothie. But to make the pudding, add to a glass jar (or similar) with a lid and put in the fridge. It firms up quite quickly (about 15 minutes). If you want to make the consistency thicker = add less nut/plant milk. Thinner = add more nut/plant milk. Consume within 24 hours or less. It could be made in the evening, to eat as breakfast the next day.
Feel Better Nutrition with Lorna Driver-Davies shared Forage London and Beyond.'s video.

I met John as he was one of my herbal students years ago, and now he is a forage 'expert' (I am writing that as he hates that word 'expert') and my dear friend! He very kindly included a recipe of mine in the book which was also very touching! I look forward to his book launch in a couple of weeks! Get your paws on this book because it has everything you need to know about foraging!