Shoreham Homoeopathy

Shoreham Homoeopathy Therese Eriksen is an experienced registered homeopath, specialising in trauma.

Consultation with registered homeopath Therese Eriksen RSHom, SDSHom. Suitable for children and adults. Remedy included.
Chronic dis-ease arises when we reach overload (of toxicity/emotional distress/physical stress). Symptoms can appear as mental, emotional and/or physical manifestations of this inward dysregulation.

Homeopathy, this safe and gentle system of medicine, can help to restore equilibrium to our very being, so that we can return to fulfilling our potential in life.

The skilled homeopath will sensitively help the patient explore where the issues lie so that the journey to full health can unfold.

Remedies are prescribed at each consultation based on the totality of symptoms, made from the plant, animal and mineral kingdoms, with the substance that most closely resonates with the underlying state using the “law of similars”.

Due to their ultra-high dilutions, homeopathic remedies can be used by people of any age, even new born babies and pregnant or breast-feeding women.

In-person consultations in Shoreham.

Remote Consultations

Available via phone or Zoom.

08/09/2026

Recurring Illness in Children

If you or your child seen to be stuck in a cycle of perpetual illness, maybe it's time to change the way you're treating it.

If you feel ready to make the break, head to the link in my bio to explore another way to approach wellness in a truly holistic way.

✨ Even suitable for newborn babies. ✨

01/09/2026

Treating fibromyalgia

As a homoeopath, I don't treat named conditions.

Whatever your diagnosis, I am looking at the person - YOU, in your entirety.

What led you to to where you are today?

Maybe you were doing all the right things already. Eating well, exercising, taking care of yourself.

But something came along that rocked you and your equilibrium was off kilter. You tipped into dis-ease.

This is where we can do some great work!

If this makes sense to you (as truth often does when we hear it), get in touch. Let the healing begin.

Back-to-school bedtime battles?After the long summer break, getting back into a school-night routine isn't always easy.Y...
27/08/2026

Back-to-school bedtime battles?

After the long summer break, getting back into a school-night routine isn't always easy.

Your child may struggle to settle, resist going to bed, take a long time to fall asleep, wake during the night, or suddenly need you nearby.

And sometimes it's not simply about getting back into a routine. Worries about school, separation, changes in routine or simply having a busy mind can all affect sleep.

In homoeopathy, I look at the individual child and their particular pattern of sleep, emotions and behaviour, rather than treating sleeplessness as a one-size-fits-all problem.

If bedtime has become a battle, there may be more to explore than simply an earlier bedtime.

25/08/2026

Is your child anxious about going back to school?

For some children, the return to school can bring much more than the usual reluctance to get back into a routine.

Anxiety can show up as:

• Tummy aches or feeling sick
• Difficulty sleeping
• Tears or clinginess
• Irritability or emotional outbursts
• Headaches
• Worry about being away from parents
• Not wanting to go to school at all

Sometimes children don't have the words to explain what they're feeling, but their bodies and behaviour can show us that something isn't quite right.

In homoeopathy, I look at the individual child — their particular fears, physical symptoms, temperament and the circumstances surrounding their anxiety — rather than treating anxiety as a one-size-fits-all problem.

If your child is struggling with the transition back to school, a homoeopathic consultation may be worth considering.

18/08/2026

Chunky Sauerkraut

It doesn't always have to be finely shredded!

I've been meaning to try this for a while and found myself short of time with a pointed cabbage from my organic veg box that needed using, so decided this was the moment.

I simply roughly chopped the cabbage into chunks, discarding the hard, fibrous core.

Then I added them to a jar of 2% brine (just water and salt, dissolved), pressed firmly down and placed the lid on.

The jar needs to be opened daily to release the pungent gases and press the cabbage down again so it's all submerged in the brine.

✨ Top tip: If you find the aroma gets a bit strong (especially in this heat), you may choose to place your fermenting cabbage in a shed or outhouse until it's done!)

I left mine for 10 days before deciding it had developed a good tang and was ready to refrigerate and enjoy.

New to fermentation? Here are 5 benefits you need to know 🌿Fermentation is one of the oldest ways of preserving food — a...
14/08/2026

New to fermentation? Here are 5 benefits you need to know 🌿

Fermentation is one of the oldest ways of preserving food — and it’s still just as relevant today.

From sourdough and sauerkraut to fermented vegetables and kombucha, these traditional foods bring so much more than flavour to your kitchen.

✨ 1. Supports a healthy gut microbiome
Fermented foods contain beneficial bacteria that can help support a diverse and balanced gut environment.

✨ 2. Makes nutrients easier to access
The fermentation process can help break down components of food, making some nutrients more available.

✨ 3. Adds depth and flavour to simple foods
A spoonful of sauerkraut, a slice of sourdough or a splash of kombucha can transform everyday meals.

✨ 4. Reduces food waste
Fermentation is a wonderful way to preserve seasonal produce and enjoy it for longer.

✨ 5. Connects us with traditional food skills
There’s something deeply satisfying about creating nourishing foods with your own hands.
I’ve been fermenting for over 15 years, and I still love the magic of watching simple ingredients transform into something completely new.

If you’ve been curious about fermentation, my autumn workshops are a great place to start — come and learn how to make your own fermented foods at home.

11/08/2026

Overnight Sourdough Focaccia

Soft, airy, golden and full of those delicious olive-oil-soaked pockets — and you don't even need to put it in the fridge.

Ingredients
• 500g strong white bread flour
• 375g water
• 75g active sourdough starter
• 10g sea salt
• 30g extra virgin olive oil, plus extra for the tin and topping

The night before

1. Mix the flour, water and sourdough starter until there are no dry patches. Leave to rest for 30 minutes.

2. Add the salt and 30g olive oil and mix until well incorporated.

3. Over the next 2 hours, give the dough 3–4 sets of stretch and folds, roughly every 30 minutes.

4. Generously oil a baking tin. Tip the dough into the tin with oiled hands and gently stretch it towards the corners. Don't worry if it doesn't reach them all — it will spread as it ferments.

5. Cover and leave at room temperature overnight. At around 15–20°C, it should slowly become beautifully bubbly and puffy.

The next morning

6. Check the dough. It should have expanded, look bubbly and feel soft and jiggly. If it hasn't risen much, give it another 1–2 hours somewhere warmer.

7. Drizzle generously with olive oil and gently coax the dough into the corners if needed.

8. Using your fingertips, press deep dimples all over the dough.

9. Add your toppings — rosemary, olives, tomatoes, garlic, red onion or whatever you fancy — and finish with flaky sea salt and another drizzle of olive oil.

10. Bake at 220°C (200°C fan) for 25–30 minutes, until deeply golden and crisp around the edges.

11. Leave to cool for at least 20 minutes before cutting.

And the best bit?

Focaccia freezes really well. Cut into portions once cool, wrap well and freeze for up to 2–3 months. Defrost at room temperature and refresh in a 180°C oven for 5–10 minutes.

Perfect for sharing at a summer picnic!

If you are considering attending a fermenting workshop and are wondering what to expect, here is an extract from Skip's ...
06/08/2026

If you are considering attending a fermenting workshop and are wondering what to expect, here is an extract from Skip's Google review:

"This is a no-fuss, demystifying, practical and fun workshop. Exactly what I was looking for to simplify the often over-complicated process of making sourdough bread.

Therese packs a lot into the three hour slot and it is very well organised and thought through.

We covered sourdough, kefir, kombucha, creme fraiche, and fermenting veggies.

I was particularly thrilled at her no-frills, pragmatic approach to making sourdough. It's not the faff you think it is!! I was also thrilled to get her 10 year old starter to take home to kick start my own sourdough making process!!"





04/08/2026

There’s something so satisfying about creating food from just a few simple ingredients.

At the weekend I baked my first sourdough loaf in a cast iron pot — and I love how this simple combination of flour, water, salt and time can transform into something so nourishing.

Sourdough is a beautiful example of slow food: working with natural fermentation, learning to read the dough, and enjoying the process as much as the finished loaf.

It’s exactly this kind of hands-on, traditional food-making that inspires my fermenting workshops — sharing skills that help us reconnect with the food we eat and the way it’s made.

My autumn workshops are now open for booking — come and learn how to make your own delicious fermented foods from scratch.

02/08/2026

Autumn Fermenting Workshops!

🫙FERMENTATION
Discover the simplicity of incorporating this ancient practice into your daily life.

Delicious, healthy and packed with probiotic goodness, learn to make:

Sourdough bread
Sauerkraut
Carrot and ginger ferment
Kombucha

All ingredients and jars are provided so you can make ferments on the day.

You will take away a kombucha and sourdough starter, as well as a pamphlet of instructions to remind you how to get going when you're back home.

Refreshments will be provided on arrival and there will be samples of each ferment to taste (although lunch is not provided).

🗓️ Saturday 10th October , 10.30-1.30
Shoreham by Sea

It seems a long way off now, but it's never too early to start thinking about it (!):

🎁FESTIVE FERMENTING WORKSHOP🎁

Come along to this seasonal twist on some delightful, festive ferments!

We will make:

🎄Christmas kraut

🎅Seasonal sourdough

❄️Christmas kombucha

✨Tip: These make great little gifts!✨

Ingredients, jars, starters & instructions will be provided for you to take away. Just bring your pinnie!

🗓️ Saturday 21st November 10.30-1.30
Shoreham by Sea

Booking link in bio

Address

Harbour Way
Shoreham-By-Sea
BN435BX

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