Metabolics are super clean and high end supplements, useful to have for any coughs/colds but also to give everyone a boost now if you are concerned!

Any questions do email me but I suggest the below for a baseline support if you wish.

Easy day to day foods

  • Keep well and outside when you can in sunshine, vitamin D is so key alongside using all the fabulous anti viral herbs and spices, including: Oregano, coriander, garlic, turmeric and ginger.
  • Wild garlic if you are a forager!
  • For pestos, add pumpkin seeds for extra zinc boost or start using pumpkin seed butter great in smoothies too
  • Bone broth for nourishing the immune system making soups packed with roasted vegetables for colourful soups add extra garlic cloves.
  • Mushrooms are high vitamin D food source I love shiitake as super immune boosting add garlic mushrooms to your favourite breakfast!
  • Think happy oils especially for our teen brains, omega 3 rich foods and avocado, think flax, chia and walnuts if you are a non fish eater.
  • Aim to reduce sugar especially the refined stuff as depletes our immunity think local raw honey instead!
  • We often forget about Vitamin A for liver lovers its an amazing food source packed with nutrients hide in burgers and Bolognese for the fussy eaters! Luckily it is found in lots of day to day orange and yellow foods like carrots, butternut squash, sweet potato, mango, liver and butter. You can boost up by taking some cod liver oil and there tends to be quite a bit of Vitamin A in multivitamin supplements. Maximum 5,000iu for adults, 2,500iu for older kids and 800iu for littlies.
  • Eat the widest variety of colourful veg and fruit that you can for high vitamin C think kiwi, citrus and goji berries, red peppers and parsley – home-made pestos come into their own for hiding super foods! Think outside the box and choose new variety especially local seasonal
  • Selenium is really key to fight viruses. think Brazil nuts- Brazil nut butter is gorgeous stirred into porridge, add Brazil nuts into pester blend nut butters into soups too for a wonderful creamy affect small amounts also in meat.
  • Sleep and getting outside exercise is so key to build a healthy immune response. Really important for all our children teens as they make such huge adaptations to their lives huge social and emotional impact to keep them well and happy.

Any questions do email me and keep well, Susie

Metabolics supplements for Immune strength they also have good stock as local and keen to support

To order call 01380 812379 state account 181379 for 10% discount and free shipping

Metabolics Elderberry Immune Support is formulated to contain various ingredients that support the functioning of the immune system.

Immunomax is a formulation that includes ingredients which contribute to the normal function of the immune system.

This product is a blend of Humic and Fulvic acid mineral complexes derived from extracts of humalite (a soft brown coal- like material) and oxidized lignite.

Do explore on immune page as there are liquids for wee ones!

I have added some of my favourite immune boosting ideas!

Goji Power Bars


  • 1 cup almond flour
  • 1 tablespoon coconut flour
  • 2 tablespoons flaxseed- freshly ground
  • ¼ teaspoon Celtic sea salt
  • ½ teaspoon baking soda
  • 2 tablespoons coconut sugar
  • ¼ teaspoon stevia
  • 2 eggs
  • ½ cup goji berries, soaked in ¼ cup boiling water to plump
  • ½ cup chocolate chunks


  1. In a large bowl, combine almond flour, coconut flour, flax meal, salt and baking soda
  2. Blend in coconut sugar, stevia and eggs with a hand whisk
  3. Mix in gojis and chocolate chips with a large spoon
  4. Spread mixture into an 8 x8 inch baking tray it will be about an inch thick
  5. Bake at 350° for 15 minutes
  6. Cut into squares and serve

Makes 16 bars

Green Chimichurri Sauce


  • ½ cup cilantro, chopped
  • 1 cup parsley, chopped
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 2 cloves garlic, crushed
  • ½ tsp cumin
  • Salt to taste, about ½ tsp
  • ½ tsp crushed red pepper flakes
  • ½ tsp dried oregano


  1. Combine all ingredients in a blender or food processor. Pulse until well combined.
  2. Enjoy fresh, or store in the fridge up to 1 week.

Immune Supporting Bliss Balls This does use super food powders you can use collagen powder by Ancient and Brave

Want to perk up sagging energy levels, lower inflammation, support your immune system and aid recovery after a workout? Try these Immune boosting bliss balls. These delicious bliss balls are much lower in sugar than many traditional recipes and packed with antioxidants and anti-inflammatory nutrients The combination of turmeric, goji and orange gives these a wonderful vibrant colour while helping to lower in inflammation in the body.

Makes 25 balls

Preparation time: 15 minutes


  • 20g desiccated coconut
  • 30g Wholly Immune (ARG) if using and tolerate dairy if not using swap for whizzed up pumpkin seeds
  • 30g Phospholipid Colostrum or Arthred collagen powder (ARG)
  • 1tbsp local honey or maple syrup or melted coconut oil
  • Pinch of sea salt
  • 65g / 1⁄4 cup cashew nut butter think Brazil nut butter here!
  • 60g / 1 small orange peeled
  • 60g puffed brown rice cereal or puffed quinoa use quinoa if grain free, Rice Krispies will do!
  • 30g / 1⁄4 cup goji berries


  1. Place all the ingredients in a food processor except the goji berries and puffed rice and process until the mixture starts to come together.Add the puffed rice and goji berries and continue to process to break up the goji berries slightly.
  2. Take spoonfuls of the mixture and roll into balls. If the mixture is too wet add a little more colostrum or collagen. Place on a tray or plate. Store in the fridge until needed.These will keep in the fridge for up to 1 week.

Immune Boosting smoothie bowl


  • 2 cups (250 g) frozen blueberries
  • 1 banana (frozen ) will give a thicker consistency.
  • Strawberries are also great…use 1 cup.
  • Handful baby spinach leaves or Kale
  • 1 tablespoon acai powder use Navita from iherb.
  • 1 tablespoon goji berries
  • 1 tablespoon chia seeds
  • 1 serving of pea protein or use extra 1tbs ground seeds
  • 1 cup nut or seed milk, water or pure coconut water – depending on the consistency and taste you want


  • 1 handfuls fresh blueberries and strawberries for the top – Use other fresh fruits if you prefer.
Sprinkle of seeds and nuts


  1. Combine the frozen blueberries, banana, spinach/kale superfood, protein, goji berries, chia and nut milk into a high performance blender like a Vitamix.
  2. Blend until smooth and creamy – adding a little more milk depending on the consistency you like.
  3. Pour or spoon into 2 bowls.
  4. Garnish the tops with fresh berries, banana, nuts and seeds.

Serves 2


  1. Add pineapple in place of banana. It’s rich in bromelain that aids digestion and has anti-inflammatory properties.
  2. Use pumpkin seed milk in place of nut milk – it’s high in zinc for optimum immune function.
  3. Add a probiotic supplement that can will help support gastrointestinal health.
  4. Add spirulina powder or blue green algae or greens mix powder

Super Green Basil Pesto

Time to go green!

Benefit is the power of greens increases your alkalinity, your B vitamin status, parsley is a wonderful source of Calcium and coriander aids detoxification. Raw nuts boost essential fats so great for mood and weight management.


  • 2 cups freshly washed basil leaves
  • 1 cup fresh coriander
  • 1 cup fresh parsley leaves
  • ½ cup almonds soaked for 4-6 hrs in water (may use cashews/pine nuts)
  • 1-2 cloves garlic
  • mineral salt to taste
  • ¼ – ½ cup cold pressed olive oil can mix with hemp/flax seed oil
  • 1 tsp of greens powder (I like quantum/health force nutritionals)


  1. Combine the basil, almonds and garlic and salt into a food processor until the mixture becomes a course meal.
  2. Slowly add in the olive oil in a steady drizzle, pulsing the food processor on and off. Add enough oil so that the mixture is moist.
  3. Stir through the super greens powder may add more!
  4. Transfer to a glass bowl and pour a thin layer of olive oil over the top to keep the green colour.
  5. Leave to chill for 1 hour.

Serve as a snack with crudités, over fish or chicken or stir through courgette noodles!


Fermented vegetables are vital to our gut health, gut ecology.  Interestingly adding fermenting foods reduces sugar craving too.  Sauerkraut is based on shredded cabbage.  Fermented foods help restore gut flora, which is vital for immunity and good brain function.  Evidence shows good gut flora enables us to handle stress better and keeping more balanced in mood, preventing depression.  Also the overall impact on the body is to increase alkalinity and increase cleansing.  

Vitamin C is locked into cabbage but when it is fermented it releases the vitamin C at extremely high and well absorbed levels.  Also the amount of healthy good bacteria in fermented foods surpasses all supplements, it is a must we go back to fermenting to restore gut health.

Aim to include these on a regular basis.

To make

Use organic, fresh vegetables.  Wash and dry them thoroughly.  Vary the vegetables according to taste.

  • 1 cabbage e.g. savoy or napa or a mixture of white and red cabbage, shredded in a food processor
  • 3 carrots, grated or chopped finely
  • 2 shallots, finely chopped
  • 2 tbsp sea salt
  • 125ml / 4floz / 1⁄2 cup warm water

It is important that fermentation is an anaerobic process i.e. push out the air!

Really massage the cabbage to break down the leaves for a better sauerkraut.

OPTION to use a starter culture by Body Ecology or add a probiotic.

Dissolve one or two packages of starter culture by Body Ecology in 1½ cup warm water.  Add 1 tsp. of raw honey, maple syrup.

Let starter/sugar mixture sit for about 20 minutes or longer while the good bacteria “wake up” and begin enjoying the sugar.

Add this starter culture to the brine (step 4).

The following ingredients are added in stage 2, option to change spices/seeds to your taste.

  • 1 tbsp root ginger, peeled and grated
  • 3 garlic cloves, peeled and chopped
  • 2 tsp dill seed
  • 2 tsp fennel seeds
  1. Place the vegetables in a large mixing bowl.
  2. Place the salt and water in a separate small bowl and stir to dissolve.  Pour over the vegetables and massage the mixture with your hands.
  3. Remove several cups of this mixture and put into a blender.
  4. Add enough filtered water to make ‘brine’ the consistency of a thick juice.  Blend well and then add brine back into first mixture.  Stir well.
  5. Set aside at room temperature overnight to soften.
  6. The following day, drain, reserving the saltwater.  Stir in the garlic, 
ginger, dill and fennel seeds to the cabbage mixture.  Mix well.
  7. Tightly pack the mixture into a large glass jar with a lid.  Pour over the saved saltwater and press it firmly so there is no trapped air and the cabbage is covered in its own juice, a potato masher is a useful implement for this!
  8. Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.
  9. Roll up several cabbage leaves into a tight “log” and place them on top to fill the remaining 2 inch space.  Clamp jar closed.
  10. Let veggies sit in a dark place, good to put into a insulated picnic bag/rucksack at room temperature (21C /70F) for at least three days.  Refrigerate to slow down fermentation.

Refrigerate after opening.  This will keep for a couple of weeks in the fridge.

Aim to eat a portion of fermented vegetables daily, for fussy eaters aim to get a 1 tsp of the juice/brine into unheated foods or directly off a spoon and aim to increase.  Babies and children who are weaned on fermented foods are happier and healthier, setting the stage for healthy immunity, gut flora, the very foundations of health.

To follow on youtube watch Donna Gates the founder of Body Ecology.