We offer FREE UK mainland delivery on orders over £40. More info...

Nectarines with Cashew Cream

September 24, 2013

A fantastic combination of tangy nectarines and apple juice with sweet, rich cashew cream.

Serves 4

Ingredients

Method

  1. Wash the nectarines and cut in half.
  2. Place in a small pan and pour enough apple juice to create a 1cm high layer in the pan. Now bring to the boil. 
  3. Turn the heat down and simmer covered with a lid until soft. You can check the softness of the nectarines with a skewer. 
  4. Pour the rice syrup over the nectarines and cook for 1 minute longer. 
  5. Make the cashew cream by combining the cashew nut butter, silken tofu & vanilla. You can add rice syrup to the cashew cream if you would like it sweeter. 
  6. Serve the nectarines in their syrup, with the cashew cream on top.

Chef

Marijke de Coninck

Marijke De Coninck is Co Director of the International Macrobiotic School. She works as a Macrobiotic teacher, Life Counsellor and Cook in the UK and in Belgium. Her children are running a thriving macrobiotic restaurant in Ghent.

Together with her partner Oliver she is training people to become Macrobiotic Life Counsellors, Cooks and Healing Cooks in an in depth and innovative three year course.

Marijke is a sought after counsellor in the UK and abroad. She is very well known for her unique way of counselling.

For more information: 
Her restaurant
Her blog



Also in Recipes - Vegan, Macrobiotic & Japanese

Mint Chocolate overnight zoats
Mint Chocolate overnight zoats

January 18, 2017

The cold weather for me means a certain few flavours become prominent in my diet; the combination of chocolate and mint being one of them! Having chocolate and mint in a healthy way though, is often hard to come by, however, I feel that I have done just that with this delicious breakfast recipe!

Continue Reading

Umami Ginger Bean Pate
Umami Ginger Bean Pate

December 09, 2016

A delicious, quick and easy pate flavoured with the incredibly versatile ginger umami paste. Takes just 10 minutes to prepare plus chilling time and lasts for several days if chilled. Enjoy with bread, rice cakes or a mouth watering array of fresh vegetable crudities.

Continue Reading

Cheezy Baked Polenta Chips With A White Miso Salsa
Cheezy Baked Polenta Chips With A White Miso Salsa

October 19, 2016

A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.

Continue Reading