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.
For the Umami Dressing:
Eva Humphries is a registered nutritionist, founder of the health and wellness site www.wholefoodwarrior.co.uk and all around foodie. Eva started www.wholefoodwarrior.co.uk out of frustration for the diet industry. She felt there was a need for simple recommendations based on foods that really promote health. Whole foods are one such category which led her to the creation of Wholefood Warrior. As a nutritionist, she specialises in one to one nutritional therapy consultations and hosts nutrition talks across the Midlands on topics including improving energy and boosting the immune system.
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.
Perfect for using up leftover cooked grains, this simple to make breakfast parfait looks and tastes like an indulgent ice cream sundae, and would be equally good served as a dessert.
Starting the mornings with a green smoothie is an excellent way to be on track for your 5 (or more) a day. By cold brewing green tea in coconut water overnight you gain all the benefits and flavour of the tea, with none of the bitterness and without diluting the taste.