Naomi Devlin

Happy Digestion

  • Recommended


    Includes personal feedback and tuition. More

  • $199

    Learn in an online classroom with no more than 20 classmates. More

Course Description

Kimchi, kombucha, miso... it’s official, fermentation is one of the hottest food trends around. But it’s more than just a passing fad; humans have used pickles and probiotics for thousands of years, while many recent studies have shown the powerful potential of ‘friendly’ bacteria in relieving the symptoms of IBS and other conditions. And they have serious gourmet credentials too.

So dive into the world of healthy gut living with River Cottage and gut health expert Naomi Devlin. In six sessions you’ll get to grips with a basics of fermented, prebiotic, probiotic and anti-inflammatory food. You’ll discover new flavours, ingredients and techniques, all of which directly benefit you and your digestive health.

This course, filmed in the tranquility of River Cottage’s rustic surroundings, really makes you think about the potential for your diet to improve your gut health, without any detriment to taste or enjoyment. With an arsenal of garlic yoghurt, pickled plums and salsify fritters, you’ll be well equipped to provide for your gut. From dukkah and gomasio to kraut pickles and barley orzotto, you’ll be introduced to a plethora of food opportunities. With each lesson covering a different area (for instance diet plans or fermentation), by the end of this course you’ll have a true understanding of how to care for and trust your gut.

Course outline

  • Dukkah or Gomasio

    You’ll begin with some nutrient dense sprinkles such as dukkah or gomasio, which can bring a prebiotic and anti-inflammatory kick to almost any meal. These will really help you to embellish and improve your food.
  • Fermented Drinks and Pickles

    Next, you’ll study some fermented drinks and pickles, and learn about the role of friendly microbes in the body – plus how you can keep your microbiome happy with starch, fibre, fats and fermented foods. Then you’ll make our own batch of kimchi, kraut or brine pickles for you to mature safely at home.
  • Supercharge Your Gut

    You’ll make a dish that supercharges your gut microbiome without leaving you bloated. We’ll work with you on a ramen bowl with kimchi and bone broth, and a barley orzotto with roast roots and labneh. What you make will vary according to the season and your location, but it will always be delicious and full of prebiotic & probiotic ingredients.
  • Digestive Bitters

    Next you’ll learn about the benefits of bitter things to aid digestion and support liver function. You’ll taste some digestive bitters and make a jar of your own with seasonal aromatics like rhubarb, orange peel, apples, plums and gooseberries and a range of therapeutic herbs and spices.
  • Anti-inflammatory Treats

    Learn how to soothe inflammation and restore balance through food. You’ll learn about polyphenols and anti-inflammatories and make an anti-inflammatory treat to take home – maybe some raw cacao truffles, or a probiotic berry cheesecake.
  • Restoring Balance

    Still hungry for information? We will round off the course some of the diets that can help with digestive and immune issues. We encourage you to view this lesson, and chat to your classmates, while you sip a cup of anti-inflammatory tea such as soba cha or turmeric and black pepper

Choose how you want to learn

  • The Expert option


    Develop your learning further with marked assignments and personal tuition from Naomi Devlin

    • Start course whenever you like
    • 6 weeks tutor access for personalised assignment feedback & coaching
    • 6 assignments marked by Naomi Devlin
    • Certificate of completion from Naomi Devlin
    • Online classroom with up to 20 classmates
    • 6 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course whenever you like
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 6 lessons with expert videos & notes
    • 6 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more

Learn better together

  • Online classroom

    Start anytime and join a class of no more than 20 students

    Start anytime and join a class of no more than 20 students
  • Test yourself

    Practice what you learn with assignments after each lesson

    Practice what you learn with assignments after each lesson
  • Personal tuition

    Exclusive assignment feedback from Expert Tutors

    Exclusive assignment feedback from Expert Tutors
  • Share

    Share ideas with classmates from around the world

    Share ideas with classmates from around the world

Meet Naomi Devlin

Naomi Devlin - Food & Drink
Nutrition expert Naomi Devlin is an unashamed foodie who was blessed with a coeliac diagnosis. After studying native diets around the world, she now believes that the key to health and happiness is to cook from scratch wherever possible. It doesn’t have to be fancy, but it should be tasty and satisfying.

Using gluten-free wholegrains and sourdough cultures she has been teaching people about the endless possibilities and rich flavours of gluten-free grains at the River Cottage Cookery School for many years.

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    River Cottage, and founder Hugh Fearnley-Whittingstall, pride themselves on creating delicious food without costing you or the earth. In this collection you’ll learn to do just that and wind up a more accomplished and knowledgeable chef.

    You’ll discover the possibilities for cooking fish and shellfish (and guaranteeing you’re doing so sustainably) thanks to Gelf Alderson. Fish also form a part of the Curing and Smoking course with Steven Lamb. Here you’ll learn invaluable techniques and practices that will allow you to truly make the most out of your food.

    In Gill Meller’s Outdoor Cooking course you’ll then master the arts of spit roasting, fire building, and cooking with embers. By the end you’ll have an arsenal of skills bound to improve your culinary creations and to impress friends, family and colleagues.

    There’s even included in this collection the opportunity to improve your health and wellbeing. Gut health expert Naomi Devlin will help you listen to your gut and encourage you to master foods and techniques that will benefit your whole body.

    Look no further than this collection to become a more ethical and more proficient chef.

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