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.
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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.
Umami, translated from Japanese, means "pleasant savoury taste" and very pleasant it is too. For this recipe, Umami Paste is used to flavour Soba noodles while the crunchy vegetables add colour, vitamins and minerals. The rich savoury flavour Umami flavour complements the sweetness of the maple syrup and the nuttiness of the noodles. This is very quick and easy dish perfect for a nourishing lunch or light supper.
Simple and easy to make, this satisfying, colourful and tasty dish is packed with the goodness of kale and sweet potato, the nutritionally superior cousin to the white potato (and counts as one of your 5-a-day).