I would welcome a selection of brief reflections on your studies, student experience, or clinic or coaching clients that you think would be helpful to other students. We would really like to develop this section of the Student Newsletter over the coming year. Please email me at coriander@cnelm.co.uk with your input. 

This edition’s case discussion focuses on a 38 year old female patient with concerns about weight gain and infertility. 

Read the case discussion here and please do send me your thoughts on this case study for discussion in the next edition at coriander@cnelm.co.uk 

This links to a piece I wrote with some resources to help us all relax and cope during these strange times. I would love to hear from anyone who has used any of the suggested resources, with feedback on what you found helpful.

We are also pleased to be in a position to facilitate twice weekly 15 minute online relaxation and breathing sessions over this unprecedented period. 

Regular Sessions will be Mondays 10.30 -10.45 am GMT and Wednesdays 4.00 – 4.15 pm GMT via Zoom. 

The Relaxations Sessions will be led by Nicola Pearson, a current member of staff who is also a qualified Yoga Teacher. You will find out more about Nicola's background on the Google Form below. 

Please complete this Google Form to register your interest in participating in the relaxation and breathing sessions. As you complete the form you can let us know if you are unsure whether the sessions are right for you and request to speak with Nicola prior to participating. 

Please note: The sessions are open to CNELM students and staff members only and that have also registered their interest to participate in these sessions by completing the Google Form. 

Nicola will send out more info about the sessions to all students and staff members that complete the form. 

Subject to interest and success these sessions may continue to be offered over the longer term. 

Put a tablespoon of oil, the ginger and garlic in a small, nonstick frying pan on a medium-low heat. Cook, stirring occasionally, for 15-18 minutes, until the mixture is crisp and golden. Stir in the chilli, then transfer the mixture to a plate, spacing it out so it can crisp further.

Meanwhile, put the butter and a teaspoon and half of the oil in a large frying pan on a medium-high heat. Once hot, add the leek and a quarter-teaspoon of salt, and cook, stirring occasionally, for about 10 minutes, until soft and lightly coloured. Turn the heat to high and add the rice, stirring to break it up and spread it out over the whole cooking surface. Leave to brown in places, stir again, and repeat for four to five minutes, until the rice is heated through and well browned. Stir in the spring onion, soy and sesame oil, and turn off the heat.

Put the remaining teaspoon and the remaining olive oil in a small, nonstick frying pan on a medium-high heat. Once hot, crack in the egg and sprinkle lightly with salt. Top the white of the egg with the ginger mix, sprinkling it evenly all around, and cook for about three minutes, until the white is set and the yolk runny. Transfer the rice to a bowl, top with the egg and serve warm.