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Sarah Green

Sarah’s enduring passion is to help you to feel better through food.

She runs a successful private consulting practice in London, helping people with chronic disease to minimise symptoms and optimise their health outcomes on a one-to-one basis through diet and lifestyle changes. She looks at the person rather than the condition, so she can get to the root cause of what is driving your symptoms. Her practice includes functional testing and monitoring.

In her role as Deputy Chair of the British Association of Nutrition and Lifestyle Medicine, Sarah works to engage community leaders and policy makers to support nutrition education in the community. She is BANT’s representative on the All Party Parliamentary Group for Diabetes.

Her ambition is for Nutritional Therapy and Functional Medicine to be accessible to people that need it at all levels of society. In 2014 she established local community talks to reach the most disadvantaged with practical and usable preventative healthcare education. In this Masterclass she makes accessible, affordable and easy meals.

Video Description

In this masterclass Nutritionist Sarah Green will teach you to make simple and healthy meals that will help you eat the rainbow everyday. You'll also learn a thing or two about why certain foods are good for us.

In this episode Sarah shares her recipe for tomato gazpacho. This easy, appetising meal is quick and simple to make - and, you'll be getting all the health benefits too.

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  • 1 box of cherry tomatoes

  • 1 half a cucumber (cut into chunks)
  • Olive oil
  • 1/4 red onion or a few springs onions
  • 2 cloves of garlic
  • 1 tbsp cloudy apple cider vinegar
  • Himalayan pink salt (to taste)
  • Pepper
  • Avocado
  • Basil or parsley to garnish


  1. Put tomatoes and cucumber in your blender (reserve a few to blend at the end).

  2. Blend together, add the pepper, onion, garlic, vinegar, salt and pepper - blend again.
  3. Pop in the remaining tomatoes and blitz (more chunky).
  4. In a bowl add half a chopped and peeled avocado. Pour the gazpacho into the bowl and serve with a sprig of basil.