October, The Month for Harvest

I am writing this feeling incredibly grateful after such a wonderful evening in support of the charity, World Medicine. We gathered to watch Emilia Pérez, followed by a fascinating Q&A with the film’s amazing casting director, Carla Hool. It was one of those evenings where everything came together beautifully – charity, cinema and conversation.

The conversation was lively, and thankfully, so were the donations! Together, we raised over £1,000 for World Medicine. A huge thank you to everyone who came along, donated and helped make the evening so special. It was a wonderful reminder of what can happen when we come together with generosity and a shared purpose.

As we move through October, I have been thinking about the lessons this season offers us. Autumn is the season of letting go. The trees do not cling to their leaves, they release them when the time is right and make space for the quiet months ahead.

We can learn something from nature here. We often hold on tightly to things that no longer serve us – commitments, expectations, habits or simply the feeling that we always need to be doing more. But letting go can create space for something new. It can give us room to rest, reflect and replenish.

Harvest season also reminds us to pause and appreciate what we have gathered. To notice the abundance around us, to feel gratitude for the soil, rain, people and natural world that sustain us, and to recognise that life moves in cycles. There are seasons for growth and seasons for rest.

As the earth begins to slow down, we can give ourselves permission to do the same. To take a breath, savour what we have, and gently let go of what we no longer need.

With love and best wishes

Dr Veronica

October is Breast Cancer Awareness Month, and we would encourage everyone to make a little time to get to know what is normal for your own breasts.

There is no right or wrong way to check. Simply be aware of any changes, such as a new lump or swelling, a change in size or shape, skin dimpling or puckering, changes to the nipple, unusual discharge, or persistent pain.

Most breast changes are not cancer, but it is always worth getting something checked if it feels unusual for you. If you have any concerns, we are here to help. Whether you have noticed a change or simply want some reassurance about how to check your breasts, please come and talk to me. We can discuss your concerns together and decide on the right next step.

We are delighted to welcome Jenna Quinn, BABCP, to the Westbourne team as our Clinical Psychotherapist.

Jenna specialises in EMDR, an evidence-based approach that can help people process trauma and distressing experiences.

She also draws on trauma-informed care, Dialectical Behaviour Therapy and Compassion-Focused Therapy, tailoring her approach to each individual.

With a warm, collaborative and non-judgemental style, Jenna creates a safe space where you can feel heard and supported, working at a pace that feels right for you.

As the days get cooler, a bowl of homemade soup is wonderfully comforting. This roasted pumpkin and carrot soup makes the most of autumn’s seasonal abundance, with roasting bringing out the natural sweetness of the vegetables.

Serves 4

Ingredients

• 1 kg pumpkin, peeled and cut into chunks

• 500 g carrots, roughly chopped

• 2 tbsp extra virgin olive oil

• A generous pinch of salt

• 1 litre water, plus extra if needed

• 1 tsp fresh grated ginger

• 1 tsp fresh grated turmeric

For pumpkin seed pesto

• 2 handfuls of fresh coriander

• 1 garlic clive

•Juice of ½ lime

• A handful of pumpkin seeds

• 3 tbsp extra virgin olive oil

• Salt and pepper

Method

1. Preheat the oven to 180°C.
2. Place the pumpkin and carrots on separate lined baking trays. Drizzle with olive oil and season with salt.
3. Roast for around 45 minutes, until tender and lightly caramelised.
4. Add the roasted vegetables to a blender with the water, ginger and turmeric. Blend until smooth, adding a little more water if needed to reach your preferred consistency.
5. For the pesto, blend the coriander, garlic, lime juice, pumpkin seeds and a little salt and pepper. Stir through the olive oil.
6. Serve the soup warm with a spoonful of pumpkin seed pesto on top.

A little extra: For a creamier finish, add a drizzle of coconut cream.

Why we love it

This warming soup is packed with seasonal goodness. Pumpkin and carrots provide beta-carotene to support healthy vision and immunity, while pumpkin seeds add protein, fibre and essential minerals. Ginger, turmeric and olive oil bring antioxidant and anti-inflammatory benefits, making this a simple, nourishing meal for the colder months.

Eating well does not have to be complicated, and sometimes the most nourishing meals are made from a handful of simple, seasonal ingredients.

As the trees begin to let go of their leaves, we can give ourselves permission to do the same. Let go of what you no longer need, slow down, and make space for rest, reflection and the things that nourish you.

We are here to support you through that process, with both medical care and holistic therapies to help you feel your best, inside and out.

Sometimes, letting go is simply making room for what comes next.

With love and best wishes

Dr Veronica McBurnie