Be the change you want to see in your world

Health and wellbeing

 

Nutrition

What we eat is a key influencing factor in the state of our health. We are learning more about individual responses to food; that one size doesn’t fit all. Working together gives us the opportunity to find out what works for you and how to make sustainable changes where needed. Good nutrition is for life.

Herbs

Medicinal herbs have been used for millennia to support health. They have evolved with us, in the same environment as us. They embody medicinal complexity, containing numerous constituents that impact many different physiological pathways. As a medical herbalist, I am fully trained to work with herbs skillfully to support health.

Microbes

Microbes are integral to human health. Through interactions with our gut lining, immune system, nervous system and our hormone system, they influence every level of human function. To some extent, this microbial interface is malleable; there are things we can do to ensure it contributes to health rather than detracting from it.

 
Learn to ferment for your health

Jo Webster

With the help of nutrition, herbs and microbes, I aim to support, inform and equip you so that you can take responsibility for your own health, thereby bringing lasting improvements through sustainable change.

Jo's story
 

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“Working together to better support your health, you as an expert in you and me with my knowledge of nutrition, herbs, microbes and humans.”

— Jo Webster

Latest Recipes

 
Recipes
Sprimchi - fermented sprouts
Sprimchi - fermented sprouts

A sprouty variation on kimchi. This fabulous ferment has the same delectable spiciness of kimchi, but also packs the health-giving punch of the inimitable Brussel sprout. What a perfect mouthful!

Ginger and turmeric shots
Ginger and turmeric shots

Sometimes, I catch myself buying something that I am very capable of making myself. And, when it suits me, I teach myself how to make that thing so I never have to buy it again if I choose not to.

The Peach ferment
The Peach ferment

I have been playing with peach ferments since we set up The Peach and this particular one is spectacular

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WOWZERS! CHECK OUT THE SCOBY on kilner I!!! Only 16 sleeps before we find out which kombucha has done that amount of cellulose production 😃. If you had to guess out of the producers tagged here, which one do you think has produced the juiciest SC
On Thursday 21 November 9am Pacific time and 5 pm GMT, @kirstenkshockey and I will be exploring some deep themes that can spin out from having a fermentation practice. What is our role in the world? Is biophilia important? What is the coincidence of
Day 7 of @every.good.thing and my citizen science study into 16 commercially-produced Kombuchas and Kombucha sodas. We have decided not to pH test until day 28 to avoid disturbing possible SCOBY formation and to avoid possible cross-contamination. S
✨👩‍🔬What do I actually do? "Be the change you want to see in your world." Mahatma Ghandi Following my vocation involves constant learning and refining of what I do and what I can offer to help you be the change you want to see in y
If you want to hear about an interesting study on a straightforward way to shorten the duration of a cold, head over to my Substack. You will also find out about the Bedeguar gall 🤩. See my profile for the l**k. Or you can subscribe to my newslett
#shareyourloaf 🍞🙏 Participants of my "Sourdough for everyday" course have sent me photos of their bakes since our day spent learning together and they look delicious 😋. This is the acid test of the quality of my teaching and the resour
"Delightful"✨🌈 Testimonial time! Running courses and sharing knowledge about fermentation, gut health and all the things that keep me curious is just such a "delight". Here is a recent testimonial from my "Sourdough for eve