Great on the BBQ as summer gets going or on the griddle pan.
Serves 3-4 - Cook time: 35 mins
Nicky is a Certified Macrobiotic Nutritionist, Counsellor and Chef who specialises in empowered balanced health that comes from the inside out.
Using her unique technique incorporating Oriental Medicine, Emotional Counselling and her own personal journey of transformation, connecting the emotions we carry with the relationship we have with food and with our body.
Passionate about seasonal, unrefined, wholefood cooking Nicky's food is abundant, delicious and nourishing, where she uses all aspects of every ingredient to create balance on the plate.
With vast amounts experience and her amazing personal story of transformation spanning over the past 15 years, from drug addiction, eating disorders and major health issues, to her beautiful thriving life and health today, Nicky is becoming a true pioneer in her field and an inspiring example of all that she teaches.
Facebook: Empowered Healing from the Inside Out
Website & Blog: www.nickyclinch.com
This Pad Thai recipe is absolutely delicious. I have kept it as close to the original as I could get whilst making sure it is full of only the best unrefined, healthy and nourishing ingredients.
If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.
Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.