Sue Bedford Nutrition

19/09/2025

13/09/2025

Fab night last night with Tracey Bambrough and IVF babble at Davina McCall's launch of her fabulous new book 'Birthing'— an honest, expert-led guide to fertility, pregnancy, birth, and beyond. Written in collaboration with midwife Marley Hall and a team of specialists, the book is designed to give women the confidence, clarity, and support they deserve throughout their journey to parenthood.

Among the contributors is IVFbabble, who authored the dedicated chapter on fertility and conception. This chapter offers clear explanations of IVF and fertility treatments, alongside practical advice on what truly helps (and what doesn’t), empowering readers with the information they need to make informed choices ❤️

At the launch event, Tracey Bambrough, co-founder of IVFbabble, and Sue Bedford, IVFbabble’s lead nutritionist, joined Davina in celebrating the release. The evening also featured Giovanna Fletcher, who spoke with Davina and Marley about the importance of open and supportive conversations around pregnancy and motherhood.

07/09/2025

🥦Fancy some warming nutritious and delicious ‘B ‘ boost broccoli soup? Great for health, fertility, menopause and supporting the liver. 🥦Not only rich in folate- it can help to balance your hormones too! Broccoli, along with the other vegetables in the same family, contain a substance called diindolylmethane (DIM), which supports the excretion of used hormones such as oestrogen.

🥦Broccoli soup
Ingredients

800g broccoli heads, roughly chopped

1 litre/1¾ pints vegetable stock

1 tbsp olive oil

1 finely chopped onion

150ml/5fl oz natural yoghurt or cream (optional)

1 finely chopped clove of garlic

1 tsp ground coriander and cumin (optional)

Method

Heat the oil in a large pan over medium heat. Add the onion and garlic and fry until just softened. Add the chopped broccoli and vegetable stock. Bring the mixture to the boil and then simmer on low heat for 10 minutes, or until the broccoli is tender. Add the yoghurt or cream (optional) and stir. Remove from the heat and allow to cool. Add the ground cumin and ground coriander and simmer for a further 1-2 minutes (optional) or season to taste as required with black pepper/pinch of salt. Blend and enjoy!

17/08/2023

Such an important topic- please take a look at ivfbabble.com for more info x

15/06/2023

Who loves watermelon? 🍉🍉

Sue Bedford (MSc Nutritional Therapy) Watermelons are a member of the botanical family Cucurbitaceae. There are five common types of watermelon: seeded,

11/06/2023

With the temperatures on the rise why not make yourself a healthy frozen natural live yoghurt and strawberry bark to help cool down? Simply line a baking tray with baking paper and pour over 500g of natural yoghurt (or yoghurt of your choice) and use a spoon to spread it over the baking paper, place some strawberries(washed and halved) over the top and sprinkle some nuts and seeds of your choice over. Place in the freezer overnight and enjoy for a healthy, breakfast, snack or dessert this week/weekend. A great source of protein, fat (go full fat for fertility), vitamin C, minerals and fibre.... Enjoy!

25/02/2023

Fancy a healthy and tasty breakfast or dessert even? This is one of my clients favourites - pear and pecans with natural live yoghurt and a drizzle of honey...anyone agree pears are so light and tasty? Nutritionally this combination is great to start the day with a good balance of healthy fat, protein and carbs…. Great for the gut- Oh and pears are a low GL fruit too.... win-win! Why not give it a go?
For one person
- 1 Pear
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of ground ginger
- Drizzle of local honey
- 2 Tablespoons natural live Greek yogurt
- 7 pecans chopped

Directions:
- Preheat oven to 180degrees
- Cut pear in half, remove seeds and place into high sided baking pan
- Sprinkle over the cinnamon, ground Ginger and spoon over a little honey
- Bake in the oven for 20-25 mins
- Whilst the pear is in the oven chop the pecans on a dry heat (nothing in the pan) in a small pan for 2-3 minutes until toasted
- Remove from oven and place in favourite breakfast bowl
- Spoon the yogurt over the warm pear and sprinkle with your pecan nuts
- Enjoy!!!!