balance | wholeness | purpose

Basic Recipes Making VEG STOCK (SERVES 4)

INGREDIENTS METHOD

☐☐ 2 Onions • Add everything to a pot and cover well with lots of water. ☐☐ ½ Garlic Bulb • Bring to a boil and turn down to it’s lowest heat. ☐☐ 3-4 Bay Leaves • Leave to simmer between 20min – 90min depending on ☐☐ 1 Bunch Thyme (Tied Together) how much time you have. ☐☐ 1 Leek (Roughly Chopped) • Drain through a sieve or colander and keep the liquid. ☐☐ 2 Carrots • This is your stock! ☐☐ 1 Corn on Cob (Roughly • Either use it straight away or keep it in a glass jar in your Chopped) fridge for up to 4 days or put in in the freezer and it will keep ☐☐ 5 Shitake Mushrooms for months. ☐☐ 1 Strip Kelp or Kombu ☐☐ 1 tbls Pepper Corns ☐☐ 4 Juniper Berries

n.b. This can be any variety of vegetables, whatever is in your fridge at the time. The only ones I would suggest not using is woody root veg and broccoli as they are very strong tasting and will over power the stock.

@NICKY_CLINCH Seasonal ONE POT MISO SOUP (SERVES 6)

INGREDIENTS METHOD

☐☐ 2 Celery Stalks (finely sliced) • Heat up oil in a large soup pot and add onions with a pinch ☐☐ 2 Carrot (cut into cubes) of salt. Fry until starting to turn translucent. ☐☐ 1 Large Leek (Separate • Add Whites of Leeks, & Celery. Add another pinch of salt White part from Green and mix in well. Fry on medium heat for a few minutes. and finely slice both) • Then add Carrots and make sure everything is coated well ☐☐ 1 Large Onion (Finely cubed) in oil, turn heat down to low and put lid on. Leave for veg ☐☐ 1 Cup Peas to start melting and as much of their own juices to come ☐☐ 250g White Haricot Beans out. Approx 10min – keep an eye on it though so it doesn’t ☐☐ 150g Vermicelli Rice Noodles catch. ☐☐ 3-4 Tbls Brown Rice or Barley • Once the veg have started to melt and lots of juice is ☐☐ 6-10 Cups Fish or Veg Stock extracted add stock to cover, Simmer for another 5-7min ☐☐ Miso Paste until veg are soft but not falling apart. ☐☐ Fresh Spinach or Beetroot • Then add peas and simmer 3min. Add noodles & beans. Leaves for Garnish Once all veg are cooked turn off heat. ☐☐ Fresh Candied Beetroot (Finely • Take out some broth and put in a separate bowl and Chopped) for Garnish dissolve miso paste in it then add back to the soup to mix ☐☐ Toasted Sesame Oil in well. ☐☐ Sea Salt • Season with a few tsp tamaria drizzle of toasted sesame oil ☐☐ Olive Oil and some fresh coriander.

READY! Enjoy xxx

@NICKY_CLINCH Tempeh & Mint Summer Rolls WITH ORANGE INFUSED SATAY SAUCE (SERVES 4)

INGREDIENTS METHOD

☐☐ 1 Pack Medium Sized Sauce ☐☐ Vietnamese Rice • Add all ingredients to a blender or nutribullet and blend till Paper creamy. ☐☐ 2 Packs Tempeh • The consistency needs to be super creamy but pourable ☐☐ 15g Fresh Mint Leaves and not too thick. ☐☐ 15g Fresh Parsley Leaves ☐☐ 1 Large Carrot or Tempeh & Wrap ☐☐ 2 Medium Carrots • Slice tempeh into fingers or strips. ☐☐ 150g Fresh Lettuce Leaves • In a frying pan, heat some sesame oil. Enough to cover the ☐☐ Sesame Oil bottom of the pan and fry all the tempeh till golden brown on both sides. Approx 2-3min each side. Satay Sauce • While the tempeh is frying, prep all your veg so everything ☐☐ 250g Sugar-Free Smooth is ready for you to build your wraps. With a vegetable peeler Peanut Butter make strips of carrot ribbons. Take all mint & parsley leaves ☐☐ 4 Tbls Brown Rice Vinegar off the stalks and press down on the spines of the lettuce ☐☐ 5 Tbls Brown Rice Syrup or leaves so they are more flexible to roll. Maple Syrup • You will then need a separate bowl of warm water big ☐☐ ½ Orange Juiced enough to dip the rice paper in. ☐☐ 2 Cloves Garlic (crushed) • First dip a sheet of rice paper in the warm water so it is ☐☐ 250ml Hot Water completely wet on both sides. ☐☐ 4 Tbls Shoyu or Tamari for GF • Place it on a wooden surface (if you place it on a plate it will ☐☐ 2 Pinches Cayenne stick and tear when rolling). • Place 1 -2 pieces of lettuce directly in the centre of the rice paper, then on top place 2 slices of tempeh, 2-3 strips of carrot then lots of mint and parsley. • Take one side of the rice paper and bring it to the other side of all the veg and tempeh so you are wrapping the ingredi- ents tightly. Then start rolling all the way to the other side until the wrap is sealed. • On one end close the wrap by tucking everything inside as much as possible and sealing one side to the other with rice paper. Leave the other end open. • Leave aside on a large plate and continue rolling the rest of the rolls. • Once all are rolled, with a sharp knife slice them diagonally through the centre and place on a plate around a bowl of the sauce.

@NICKY_CLINCH balance | wholeness | purpose

Wholegrains Recipes Onigiri RICE BALLS (SERVES 6)

INGREDIENTS METHOD

☐☐ 2 ½ Cups of Cooked Short • Take 2-3 Tbls Cooked Rice and place in the palm of your Grain Brown Rice hand. Use both hands to begin forming the rice into a ball. ☐☐ 3 Sheets of Toasted Nori Use your hands to create both a good firmness but do not ☐☐ Filling Options: squash it. ☐☐ Sauerkraut • Continue forming the ball in your hands until you have a firm ☐☐ Peanut Butter or Almond tight ball of brown rice. Butter • Then with one finger poke a hole into the centre of the ball. ☐☐ Grated Carrot • Take a small amount of your filling (whatever you choose) ☐☐ Cucumber Cubes and press it into the centre of the ball. ☐☐ Tahini • Then use your hands to seal up the hole and form the ball again. • Take ¼ nori sheet and place the ball of rice in the nori and then with your hands start rolling the ball again but this time pressing the nori round the ball so that it is beginning to stick. • Once the nori is properly wrapping the ball you are done. • Move on to the next and repeat. You can use a variety of filling options.

READY! Enjoy xxx

@NICKY_CLINCH Barley, Leek & SHIITAKE SOUP (SERVES 4-5)

INGREDIENTS METHOD

☐☐ 2 Spring Onions or Chives • Cook the soaked barley/rice (can do the night before or use (Chopped Finely) left over from day before) in 1 ½ Cups water and a strip of ☐☐ 2 Small or Medium Leeks kombu. Bring to a boil then turn down to low heat and let it (Sliced Very Thinly) cook slowly for 50min with the lid on. ☐☐ ¾ cup soaked barley or rice • Fry the leeks in 1 tbsp sesame oil and let them sweat until (uncooked) nice and translucent. ☐☐ ½ Cup Dried Shitake • Add water/stock, sliced shitake mushrooms and bring to Mushrooms (Soaked, a boil. Add cooked rice and Turn down heat to a medium Un-stalked and Sliced) or simmer for 15-20min or until veg are soft. Fresh Shitake Mushrooms • Add salt & white miso for seasoning. Keep tasting it until it’s ☐☐ 2-3 Tbsp White Miso right. ☐☐ 1-2 Tbsp Vegetable Bouillon • Add spring onions or chives on top before serving and a Powder in 500 ml Water drizzle of toasted sesame oil. ☐☐ Sesame Oil

@NICKY_CLINCH Millet & Pea CROQUETTES (SERVES 6)

INGREDIENTS METHOD

☐☐ 2 Cups Cooked Millet or 1 Cup • If using uncooked millet, add 1 cup millet to 3 cups water Uncooked and 3 Cups Water with a pinch of salt and simmer for 20 min. ☐☐ 4 Tbsp Engevita Flakes • In a bowl, all ingredients except the buckwheat flour and ☐☐ 3 Garlic Cloves mix well until all combined. If the mixture needs to stick ☐☐ 5 Tbsp peas together more, add the buckwheat flour now and mix again. ☐☐ ¼ Tsp Nutmeg • Roll the mixture into separate patties roughly the size of a ☐☐ 4 Pinches Sea Salt falafel, squeezing firmly with your hands. ☐☐ 2 or 3 Grinds of Black Pepper • Heat up sesame oil/coconut oil/ghee in a frying pan. ☐☐ 3-4 Tbsp Rice Milk • Pour the arrowroot on a separate plate and roll each side of ☐☐ Arrowroot for Coating the croquette to coat. ☐☐ Ghee or Oil to Fry • Add to frying pan and fry on medium heat until golden ☐☐ Optional – if Ingredients Need brown on both sides. to Bind More, Add 1 Tbsp • Transfer to another plate with kitchen towel to dab off any Buckwheat Flour excess oil. • Enjoy with lovely sprinkle of fresh thyme.

Voila! Ready to serve! Enjoy xxx

@NICKY_CLINCH Coconut Vanilla and Quinoa PUDDINGS WITH FRESH BERRIES AND PISTACHIO CREAM (SERVES 4)

INGREDIENTS METHOD

☐☐ 4 Cups Canned Coconut Milk • Combine the coconut milk, desiccated coconut, maple ☐☐ 1 Vanilla Pod Scraped syrup, salt , vanilla in a saucepan and bring to a low simmer. ☐☐ 1 Tsp Vanilla Extract • Add the quinoa and stir and bring to a simmer again. ☐☐ ¼ Cup Maple Syrup or Brown • Turn heat down to lowest and put the lid on. Cook on a low Rice Syrup heat for 15min-20min making sure you stir it and stop it from ☐☐ Pinch Sea Salt burning. ☐☐ 1 Cup Uncooked Quinoa • Once soft remove from heat and leave to cool slightly. ☐☐ ½ Cup Desiccated Coconut • Take soaked pistachio nuts and make sure all skin is ☐☐ 8oz Fresh Raspberries removed - add to a high speed blender with ¼ cup almond ☐☐ 1 Cup Raw Pistachio Nuts milk and 1 tables maple and blend till creamy. If it needs (Soaked with Skin Removed) a little more milk then add. You’re aiming for a puree type ☐☐ ¼-½ Cup Almond Milk (Non consistency. Dairy Milk) • Once done serve quinoa in glasses add pistachio cream ☐☐ 1 Tbls Maple syrup or brown and berries and serve. rice syrup READY! Enjoy xxx

@NICKY_CLINCH Buckwheat SALAD (SERVES 4)

INGREDIENTS METHOD

☐☐ 150g Buckwheat • First, cook your buckwheat. Add buckwheat to a pan and ☐☐ 300ml Salted Water toast over medium heat for 3 minutes or until you can smell ☐☐ 1 Medium Romanesco the nutty aroma. Add the salted water to the pan and bring ☐☐ 2 Medium Purple Carrots to the boil. Leave to simmer with the lid on for 15 min. ☐☐ 500g Kale • Peel the purple carrots and finely slice them into thin ☐☐ 1 Lemon (juiced) circles using a mandolin or a knife. Take off each floret of ☐☐ 2 Tbsp Olive Oil romanesco so that you have small sized trees and add ☐☐ 3 Pinches Sea Salt these to a separate pan of salted boiling water and cook for ☐☐ 200g Cooked Butter Beans 5 min until al dente. Drain and leave to the side. ☐☐ 100g Walnuts • Strip the kale leaves from the stalks into a large mixing bowl. ☐☐ 2 Tbsp Brown Rice Syrup Squeeze in the lemon juice, add the olive oil and 2 pinches ☐☐ Dressing: of sea salt. ☐☐ 50g (3 Tbsp) Tahini • Massage the kale with your hands until the leaves are ten- ☐☐ 1 Lemon (juiced) der and all the rawness has gone. ☐☐ 30ml Water • Add the walnuts to a frying pan on a medium heat to toast ☐☐ 1 Tbsp Tamari them. Stir continuously so that they do not burn and let them ☐☐ 1 Tbsp Brown Rice Syrup or toast for 3-4 min until you can smell their aroma. Maple • Add the brown rice or maple syrup and a pinch of sea salt ☐☐ ¼ Tsp Cayenne Pepper and mix in well. Turn off the heat and leave to cool. • Add all the ingredients for the dressing to a glass jar or bowl and mix well. • To serve, mix the buckwheat, carrots, romanesco, kale and walnuts in a bowl and either pour over the dressing or serve on the side.

Enjoy! x

@NICKY_CLINCH balance | wholeness | purpose

Beans & Vegetarian Proteins Recipes Tempeh MEATBALLS (SERVES 4)

INGREDIENTS METHOD

☐☐ 1 Tbls Flax Seed or 1 Egg • Combine the flax seed and warm water and mix together. ☐☐ 3 Tbls Warm Water Let it sit for 10min and use this as your binder. ☐☐ 1 Block Tempeh • Break up the tempeh and add to a food processor or mixing ☐☐ 2 Shallots Finely Chopped bowl. Add shallots, garlic, tamari, vinegar, nutritional yeast ☐☐ 2 Garlic Cloves Finely Sliced and mix in the processor or with your hands until everything ☐☐ 2 Tbls Tamari well combined. ☐☐ 1 Tbls Balsamic Vinegar • Add herbs & salt and mix well again. ☐☐ 2 Tbls Engevita Flakes or • Add the egg or flax mixture and 1/3 of breadcrumbs or Vegan Cheese polenta and mix again until well combined. ☐☐ 2 Tbls Fresh Parsley (Finely • Taste - needs to have good flavour here - if it is bland add Chopped) more salt and herbs. ☐☐ 1 Tsp Dried Oregano • Spread the remaining bread crumbs on a plate ☐☐ 1 Tsp Fresh Basil (Finely • Scoop up 2 tables of tempeh mix and start forming them Chopped) into balls in your hands. Size of golf ball. Roll the ball in ☐☐ 1 Tsp Fine Sea Salt bread crumbs and leave aside until you have made multiple. ☐☐ 1/3-¼ Panko Bread Crumbs or • Heat up oil in a frying pan and fry balls until golden brown Polenta Grain on all sides. ☐☐ Vegetable Oil or Sesame Oil • Serve with marinara sauce and spaghetti or rice. Delicious! for Frying READY! Enjoy xxx

@NICKY_CLINCH Tofu QUICHE (SERVES 6)

INGREDIENTS METHOD

Crust • First make the pastry. Pre-heat oven to 180°C. ☐☐ 75g Sesame Seeds • Mix all dry ingredients together in one bowl. Then mix all the ☐☐ 50g Rolled Oats wet ingredients in a separate bowl. Now slowly add the wet ☐☐ 100g Buckwheat Flour and mix well with a spoon until it all starts sticking together. ☐☐ 25g Pumpkin Seed Meal or • Using your hands, start to bring all the dough together in a Ground Almonds firm dough. ☐☐ 1 Tbls Arrowroot • On a clean floured surface begin to roll out the pastry till ☐☐ ½ Tsp Baking Powder approx. ½ cm thick. ☐☐ ½ Tsp Sea Salt • Oil your 9inch tart tin and add the pastry. If some of it breaks ☐☐ 4 Tbls Extra Virgin Oil apart you can just patch it up together with pieces of pastry ☐☐ 5-6 Tbls Almond Milk using your fingers to push it all back into place. • Then with a sharp knife tidily cut all excess pastry off the top Filling so it perfectly matches the size and shape of the pastry tin ☐☐ 400g (1 Packs) Firm Tofu • Fill the bottom of the pastry with baking beans and get it in ☐☐ 3 Tbls White Miso Paste the oven for 15-20min or until golden brown. ☐☐ ¼ Tbls Ume Paste • While it’s baking start your filling. ☐☐ 2-3 tbls Almond Milk • Drain the tofu and break it apart into a food processor. Add ☐☐ 75g Fresh Shitake Mushrooms the white miso, almond milk and ume paste and blend until (Finely sliced) a really thick creamy filling. ☐☐ 1 Med Red Onions (Finely • In a frying pan, heat up some coconut oil and begin frying Sliced) your onions with a good pinch of sea salt. Fry until trans- ☐☐ 75g Frozen Peas lucent then add the finely sliced shitake mushrooms and ☐☐ ½ Lemon (Juiced) add another pinch of salt. If it is all too dry add a few tbls of ☐☐ 1-2 Tbls Tamari water and fry until mushrooms really soften. ☐☐ 1 Pinches Sea Salt • Now add the frozen peas and mix for another few minutes ☐☐ ½ Tsp Ground Black Pepper • Empty out the tofu mix into a large mixing bowl and add the mushroom filling and mix really well. • Add the tamari and lemon juice and another few pinches of sea salt and the pepper. Mix again. • Once pastry is done, leave to cool for 5min and take out baking beans and spoon in the filling so that it is full to the top. • Smooth out with a spatula. • Bake in the oven for 30min or until the top is golden brown. • Once done, leave to cool for 10min before serving.

Voila! You’re done! Enjoy x

@NICKY_CLINCH Black Bean & Ginger STEW (SERVES 6)

INGREDIENTS METHOD

☐☐ 1 Cup Organic Black Beans • If pressure-cooking, add black beans to pot with kombu (Pressure Cooking) or 2 Cans strip and add water. Put lid on top but do not seal shut Cooked Organic Black Beans and put on cooker with high heat. Bring to boil and once ☐☐ 1 White Onion (Chunkily boiling close lid sealed shut and leave until pressure cooker Chopped) comes up to full pressure. Turn heat right down to lowest ☐☐ 1½ Cup Fresh Brown and leave to cook slowly for 45min. Once cooked leave with Mushrooms (Thick Slices) lid on until it cools down enough to open (DO NOT OPEN ☐☐ ½ Cup Fresh Ginger Juice UNTIL IT HAS COOLED DOWN OR ALL PRESSURE HAS (Grate Ginger and Squeeze DEFLATED). Out Juice) Add More For • Separately in a big pot heat up sesame oil and fry onions Stronger Flavour with a pinch of salt. Add mushrooms and stir-fry until start- ☐☐ 1 Strip Kombu Seaweed (Helps ing to lightly colour. Tenderise The Beans and • Add stock to just cover and turn heat down to medium and Adds Deep Minerals) let simmer. ☐☐ 2-3 Tbsp Tamari or Shoyu • Take beans out of pressure cooker and add to pot ☐☐ 2-3 Pinches of Sea Salt • Add more stock to just cover and stir everything in well ☐☐ Vegetable Stock • Leave to simmer on medium/low heat for 20min or until ☐☐ Sesame or Olive Oil everything goes creamy - add more stock if too thick. • To season: Add ginger juice and tamari/shoyu sauce and mix in well. Check taste.

READY! Enjoy xxx

@NICKY_CLINCH Pumpkin Coconut DAHL (SERVES 6)

INGREDIENTS METHOD

☐☐ 2 White Onions • Chop onions and finely slice garlic. ☐☐ 3 Garlic Cloves • Peel and chop squash into medium sized cubes. ☐☐ 1 ½ Cups of Red Lentils • Heat up some oil in a pot and add onions with a good pinch ☐☐ 1 Pack Creamed Coconut of salt. Leave to cook for a few minutes until onions start ☐☐ 1 Small Butternut Squash or turning translucent. Now add garlic. Pumpkin • Add spices (smallest amount first. You can add more later to ☐☐ 3 Tsp each – Cumin, Turmeric, taste) and mix well. Cook for a few minutes while spices are Curry Powder toasting. ☐☐ ½ -1 ½ Tsp Cayenne • Then add squash and stock or water, just enough to cover ☐☐ ½ Tsp Cardamom Powder • Add 2 or 4 good pinches of salt, the bay leaves and let it ☐☐ 2-3 Bay Leaves simmer so it mixes in well. ☐☐ Sea Salt • Taste; it should be flavourful. If not season with more salt ☐☐ 2 Bunches Coriander and another round of spices. ☐☐ Rice Syrup to Taste • Leave to simmer with the lid on for 15-20 minutes until ☐☐ 1l Vegetable Stock or Water squash is nice and soft. • Add lentils, chopped tomatoes and add more water to cover. Leave to simmer for another 15-20mins until lentils are soft. Keep adding more water if lentils soak everything up. • Keep simmering until everything has a soft texture • Final seasoning: what does it need? More spice? Salt? Cumin? Curry Powder? • After it is the way you want it, add some rice syrup so it has sweetness too. • Turn off the heat. Roughly chop coriander leaves, pulled off the stalks and mix into the dahl. Ready to serve with some brown rice, fresh coriander leaves and a spoon of yoghurt or vegan yoghurt.

READY! Enjoy xxx

@NICKY_CLINCH Tong Sui - or SWEET RED BEAN DESSERT (SERVES 4)

INGREDIENTS METHOD

☐☐ 1 ½ Cups Aduki Beans • Add all ingredients except the sweetener and sugars to a Cooked (2 Cans) pot and bring to a simmer and let it simmer for 30min until ☐☐ ¼ Cup Coconut Sugar everything is lovely and creamy. ☐☐ ¼ Maple Syrup • Add sugars and sweeteners and simmer for another 5min ☐☐ 1 Strip Orange Peel until everything is well dissolved. ☐☐ 2-4 Cups Water • Serve hot with a drizzle of soy or oat cream on top. ☐☐ 2 Tbls Chia Seeds or Tapioca Pearls READY! Enjoy xxx ☐☐ 1 Orange Zest ☐☐ Pinch Sea Salt ☐☐ Oat & Soy Cream

@NICKY_CLINCH balance | wholeness | purpose

Vegetables & Sea Vegetables Recipes Kombu BROTH (SERVES 4)

INGREDIENTS METHOD

☐☐ 1 Strip Kombu • Add the kombu and shitake to a pot with water to the top ☐☐ 4-5 Shitake Mushrooms (dried) and bring to boil. Leave to simmer for 30-40min. ☐☐ 4-5 Cups Water • Turn off heat and take out kombu and shitake and finely ☐☐ 2-4 Tbls Tamari slice both. Add back to the pot. • Add Tamari and taste - you may want it weaker or stronger. It should have enough strength in it that it has great depth.

@NICKY_CLINCH Sauerkraut ROLLS (SERVES 5)

INGREDIENTS METHOD

☐☐ 5 Large Leaves of Leafy • De-stem and wash the leaves. Greens (Cabbage, • Bring a pot of salted water to a boil – once rolling boiling Spring or Winter add the green leaves to blanch for 1 min MAX! Greens) • Take out and immediately run under cold water to stop the ☐☐ ½ Jar of Sugar Free Cabbage cooking process and cool down quicker. Sauerkraut • 1 leaf at a time lay out the cabbage leaf on a board and add ☐☐ ½ Jar Beetroot Sauerkraut a line (approx. 1 tbsp) of sauerkraut in the centre. ☐☐ 1 Grated Radish • Start rolling the green leaf around the sauerkraut half way, ☐☐ Toasted Sesame Seeds for tuck in the ends and keep rolling until you get a tightly Garnish wrapped tube with everything tightly packed inside. • Slice in a diagonal direction through the centre to make two halves or cut the tube into 3 equal disks. • Serve with a sprinkle of sesame seeds on top and a little grated radish.

READY TO EAT! ENJOY!

@NICKY_CLINCH Ginger Sesame Vegetable NOODLES WITH HIJIKI (SERVES 4)

INGREDIENTS METHOD

☐☐ 2 Large / 3-4 Small Courgettes • Soak Hijiki in hot water to cover. ☐☐ 2 Medium Carrots • Spiralise carrot, daikon and courgette into separate ☐☐ ½ Cup Kale Leaves (Stripped bowls. Add garlic and kale to separate bowls and grate Off Stem and Torn Into Small ginger, squeezing juice into a small bowl. Pieces) • It’s good to get everything ready first as you don’t want to ☐☐ 1 Medium Daikon Radish or over cook this! Mooli (Use Butternut Squash • If your sesame seeds aren’t toasted then dry fry on a Instead If You Need) medium heat constantly stirring until they to turn golden and ☐☐ ½ Cup Coriander Leaves you get a distinct delicious smell coming from them. Turn off ☐☐ 4 Tbsp Toasted Sesame Seeds heat and pour into a separate bowl. ☐☐ 2x4 Inch Ginger Pieces • Heat wok up with 2 tbls of toasted sesame oil on high heat (Grated, Squeezed and Keep and add the kale leaves, pinch of sea salt and fry for about Juice Only) 1 min constantly stirring. Add 1-2 tbls of water, the garlic and ☐☐ 2-3 Tbsp Tamari/Shoyu fry a little more, 1 more min. ☐☐ 3 Garlic Cloves (Peeled • Add carrot and another pinch of sea salt. Mix it really well. I and Thinly Sliced) like to use two wooden spatulas so that I can pick up veg ☐☐ 2 Tbsp Toasted Sesame Oil from both sides and toss it around regularly. This makes Another 1-2 Tbsp For Garnish sure that everything is cooking equally. ☐☐ 2 Tbsp Hijiki • Now add the daikon noodles and 3-4 tbls of water and mix ☐☐ Fine Sea Salt in really well. Keep tossing, do it with energy so that ☐☐ Water nothing is really still for long. This can leave it to become over cooked and limp which we don’t want. Once the carrot and daikon begin to slightly wilt and lose their ‘rawness’ add the courgette noodles. • Now add tamari, ginger juice and mix in really well. Keep tossing, if it is getting too dry, add another 3-4 tbls of water so it keeps steaming. • Once veg look like they beginning to soften, have a quick taste? Does it need a more tamari or ginger juice? Do it now if it does but only add a little more. • You are aiming for noodles to keep their beautiful colours but to have lost all their hard rawness. When this has been achieved turn off heat. • Drain hijiki seaweed, discarding the water. • Mix in coriander leaves, hijiki and sesame seeds and lastly drizzle the remaining 1-2 tbsp of toasted sesame oil over the top and gently mix in.

Enjoy

@NICKY_CLINCH Vegetable FRITTERS (SERVES 4)

INGREDIENTS METHOD

☐☐ 1 Small Courgette (Grated) • Prep all veg as instructed and mix together in a large mixing ☐☐ 1 Med/Large Carrot (Grated) bowl. ☐☐ ½ Cup Frozen Peas • Season really well with all seasoning and taste. Should be ☐☐ ½ Cup Sweet Corn Kernals full of flavour. ☐☐ 1 Medium White Onion (Finely • Mix batter ingredients together to get a medium thick batter. Sliced) • Pour into bowl with veg and mix well together. ☐☐ 3 Cloves Garlic (Finely Sliced) • Heat up oil in a frying pan or skillet and once very hot add 1 ☐☐ ½ Red Chilli heaped tbls of mix at a time. ☐☐ ½ Cup Fresh Coriander Leaves • Fry until golden brown on each side. (Finely chopped) • Serve with a delicious vegenaise. ☐☐ ½ Cup Fresh Parsley (finely chopped) READY! Enjoy xxx ☐☐ 1 inch Ginger (Juiced & Grated) ☐☐ 1 Cup Chickpea Flour ☐☐ Sea Salt ☐☐ Nori Flakes ☐☐ Cold sparkling water ☐☐ ½ Tsp Cardamom ☐☐ Sesame Oil or Sunflower Oil for Frying

@NICKY_CLINCH Baked Sweet Potato, ONION & ARAME (SERVES 4)

INGREDIENTS METHOD

☐☐ 1 Sweet Potato (Peeled And • Pre-heat oven to 185°C. Very Thinly Sliced Into Half • Take a roasting dish and layer the onion with a sprinkle of Moons) sea salt and a small drizzle of olive oil. ☐☐ 1 White Onion (Peeled and • Then layer the arame, drained from liquid. Finally, add the Sliced Into Half Moons) sweet potato spreading pieces out evenly. ☐☐ ½-¾ Cup Arame Seaweed • Sprinkle a pinch of sea salt and a drizzle of olive oil so that (Soaked For At Least 20min) all sweet potato has a little of both on them. ☐☐ Olive Oil • Put in the oven for 30-40min. Check after 25min and give it ☐☐ Sea Salt a little mix if needed without disrupting the layers too much. • Once done the sweet potato and onions should be soft and sweet.

READY! Enjoy xxx

@NICKY_CLINCH Red Cabbage, Apple & Raisin PRESSED SALAD (SERVES 4)

INGREDIENTS METHOD

☐☐ ½ Red Cabbage • Very finely slice the cabbage and add too a mixing bowl ☐☐ ½ Cup Raisins with sea salt. ☐☐ ½ Green Apple • Begin to massage very firmly and well with your hands until ☐☐ Brown Rice Vinegar or Apple the cabbage begins to break down and soften. Cider Vinegar • Place a plate or bowl on top with something heavy on top of ☐☐ 1-2 Pinches Fine Sea Salt the plate/bowl (Bottle of oil etc) and let it press down on the cabbage. • Leave for at least 30min • Once done add finely sliced apple and raisins. • Season with a few tbls of vinegar.

Ready to serve.

@NICKY_CLINCH Stuffed Mushrooms with ARAME & CARAMELIZED ONION (SERVES 20 MUSHROOMS)

INGREDIENTS METHOD

☐☐ 2 Cups Arame (Soaked) • Drain soaked arame and place in a saucepan with ½ cup ☐☐ 1 Tbls Rice Wine or Mirin water, mirin, tamari. Bring to boil and let it simmer ☐☐ 2Tbls Tamari uncovered for 10min or until most of the liquid has ☐☐ 1Tbls Sesame Oil dissolved. ☐☐ ½ Cup Finely Chopped Onion • Remove arame from the pan and place in a food processor ☐☐ 1 Tbls Fresh Ginger Juice and blend. ☐☐ 1 Cups lightly toasted Almonds • In a small skillet heat the sesame oil and add onions with (Finely Chopped) a pinch of sea salt. Sautee for 5min until onions are ☐☐ 20 Large Button Mushrooms translucent. Add ginger juice and mix in well. ☐☐ ½ Cup Chopped Parsley • Add sauteed onions and almonds to food processor with ☐☐ 1 Lemon (Cut into wedges) arame. Blend mixture but not too smooth. • Fill each mushroom with mixture and pack it firmly in. Arrange in a roasted oiled dish. • Bake in the oven 180°C for 20min. • Serve with fresh parsley and lemon wedges.

READY! Enjoy xxx

@NICKY_CLINCH Rainbow Blanched SALAD (SERVES 4-5)

INGREDIENTS METHOD

Salad • Peel and cut kohlrabi, swede & carrot into chunks of equal ☐☐ 1 Kohlrabi or Cauliflower size. ☐☐ 1 Romanesco Cauliflower / • Cut broccoli into florets of similar size to chunks. Broccoli • Bring salted water to a rolling boil and add the kohlrabi and ☐☐ ½ Swede swede together and blanch for a few minutes. They should ☐☐ 1 Carrot be cooked but still crunchy. ☐☐ 1 Bunch Radish • Remove with sifted spoon and put aside in mixing bowl filled with cold water to retain colour and stop cooking process. Dressing • Add carrots to boiling water and blanch for a few minutes. ☐☐ 1-2 Tbsp Mustard Also should be cooked but still crunchy. Take out and add to ☐☐ ¼ Cup brown rice vinegar mixing bowl. ☐☐ ¼ Cup olive oil • Blanch the broccoli florets last, for 1-2min max! Want them to ☐☐ 1 Tbsp Rice Syrup, If Needed still be slightly crunchy. Add to mixing bowl with rest of veg. ☐☐ Sea Salt • Mix dressing together and add to vegetables. Mix well.

READY TO EAT!! ENJOY!!

@NICKY_CLINCH Pumpkin, Red Lentil & COCONUT SOUP (SERVES 4)

INGREDIENTS METHOD

☐☐ ¾ Pumpkin/Squash • Chop & de-seed pumpkin/squash into very big chunks. ☐☐ ½ Cup Red Lentils Leave skin on if it is wintertime, as this will make it richer ☐☐ 1 Cup Desiccated Coconut and more warming. ☐☐ Rice Milk to Taste • Heat up some coconut oil in a pot and add pumpkin and ☐☐ Rice Syrup to Taste couple pinches of sea salt. Mix really well and then turn the ☐☐ Sea Salt heat down to medium, put the lid on and sweat for a good ☐☐ Water 10min. Keep checking to make sure it is not burning. • Once softened add boiling water to cover and simmer for 5min more until pumpkin is softening. • Add lentils and simmer for another 10min or until lentils are soft. Add more liquid if there is not enough. The lentils will absorb a lot of liquid. • Once soft, blend until creamy. • Add the desiccated coconut and blend again. • Add a little rice milk and 3 – 5 Tbsp of rice syrup depending on how naturally sweet the pumpkins were. You need to taste and season here. It is meant to be sweet.

Ready to serve!!!

@NICKY_CLINCH Cauliflower STEAKS (SERVES 3-4)

INGREDIENTS METHOD

☐☐ 1 Large Cauliflower • Pre-heat oven to 185°C. ☐☐ 1 Tbls Turmeric Powder • Slice Cauliflower into ½ inch slices. If there are pieces that ☐☐ ½ Tsp Cumin Powder are small and more like florets that’s fine too. ☐☐ ¼ Tsp Cayenne Powder • Mix the spices, tamari, sea salt, water and olive oil together ☐☐ 1 Tbls Tamari in a separate jar or bowl. ☐☐ 1 Tbls Olive Oil • Place the cauliflower in a baking tray and pour in the mari- ☐☐ ½ Cup Water nade so that it covers as much of the vegetable as possible. ☐☐ ½ Tsp Sea Salt • With your hand or spoon make sure that all the steaks are well marinaded. • Place in the oven and roast for 20min one side and 10min the other - or until golden and becoming crispy. • Take out and serve.

x

@NICKY_CLINCH balance | wholeness | purpose

Desserts Recipes Berry JELLY COCKTAILS (SERVES 6)

INGREDIENTS METHOD

☐☐ 3 Cups Natural Apple Juice • Put the apple juice, sea salt, maple and agar flakes into a ☐☐ 1 Cup Raspberries pot and turn on to high heat. Bring it to a boil then turn the ☐☐ 1 Cup Blueberries heat down to a low simmer and stir the mixture slowly. ☐☐ Pinch of Fine Sea Salt • Keep stirring until all the agar flakes have dissolved. You ☐☐ 3 Tbls Maple Syrup or Brown will know it’s done when you can no longer see any flakes Rice Syrup floating in the mix. ☐☐ 3 Tbls Agar Agar Flakes • Once done turn off the heat. (Heaped) • Now take your glasses or jars (whatever you want to serve them in. I have served them in wine glasses, champagne glasses, martini glasses or jam jars. It just depends on what vibe you want to create) and pour equal amounts of raspberries in each one and equal amounts of blueberries. • Pour on the apple juice mix into each pot so that they all have equal amounts. • Leave to set in the fridge for 1 hr.

Once set enjoy enjoy enjoy!

Strawberry MOUSSE (SERVES 5)

INGREDIENTS METHOD

☐☐ 875ml Apple Juice • In a medium pot add the apple juice, pinch of salt and agar ☐☐ 250g Strawberries (take off flakes, bring to a boil and then turn heat down and simmer green heads) for approx. 5-8min until flakes look like they have dissolved ☐☐ 4 Tbls Agar Agar • Once flakes are all completely dissolved and the liquid is ☐☐ 1-2 tbls Rice Syrup clear take off heat and add strawberries ☐☐ 1 Pinch Sea Salt • Blend so you have a lovely clear pink liquid ☐☐ ½ Jar Brown Rice/Millet or Oat • Transfer to a large bowl, then leave to cool and put in the Amasake freezer to set. Should take approx. 1-2hours. You want it to become like a jelly but not ice • Once set take out of fridge, add amasake to the jelly and blend all together with a hand blender. • You want a light pink creamy mousse texture • Serve into individual glasses or bowls with a slice of fresh strawberry or a mint leaf for garnish

Voila! A beautiful, delicious and healing dessert that has the power to change your energy!

@NICKY_CLINCH Poached Pears & GINGER SYRUP (SERVES 4)

INGREDIENTS METHOD

☐☐ 5 Medium Ripe Pears (cored, • Add the peeled & cored pear halves to a pan facing peeled & halved) downwards and add apple juice, the ginger strips and a ☐☐ Apple Juice, enough to just pinch of sea salt. The pears need to just covered but they cover the pears should not be drowning ☐☐ 4-5 Thin Strips of Fresh Ginger • Put the pan on a high heat and bring up to boiling. Then turn Root the heat down to low/medium and let it simmer on a low ☐☐ Pinch Sea Salt simmer for 15-20min or until the pears are really nice and ☐☐ 1-2 Tbls Kuzu Root, Arrowroot soft but not falling apart. You should be able to stick a fork or Corn Flour (Dissolved fully into them easily and they should feel soft and tender in a little apple juice) • While the pears are simmering add the drained cashew nuts ☐☐ 60g Walnut Halves into a blender or nutribullet and add the almond milk, 85g ☐☐ 2-3 Tbls Brown Rice Syrup or syrup and vanilla. Blend until really nice and creamy. The Maple Syrup consistency should be like a very pourable single cream. Not too thick. If it needs a little more milk then add it and Cashew Cream blend again until creamy ☐☐ 60g Cashew Nuts (Soaked for • Now in a small pan add the walnuts on a medium heat and 30min in boiling water) toast for 2min constantly moving them around so they don’t ☐☐ 240-480ml Almond Milk burn. Then add the 2-3 tbls of syrup and keep mixing them ☐☐ 85g Brown Rice Syrup or so that they are evenly covered. Keep them on the heat for Maple Syrup another 1minute and turn off the heat. Leave them to cool ☐☐ ½ Vanilla Pod of Vanilla • Once the pears are done, scoop them out into a separate Essence bowl and put the apple/ginger sauce back on the heat. Take out the strips of ginger. Add half of the dissolved 2tbls of Kuzu or whatever thickener you are using and stir it in. Keep it stirring constantly, you want it to bubble a little on the heat but not boil too ferociously • Keep stirring until the liquid begins to thicken. It should be like a thick pourable syrup but not so thick it becomes solid. If you need to add the other half of the thickener then do this now whilst it’s still on the heat. Once done turn off the heat • Serve your pears into individual bowls/dishes and pour on the ginger syrup. Pour a little of the vanilla cashew cream and add the candied walnuts.

Voila! Ready to serve! Enjoy xxx

@NICKY_CLINCH Tahini & Almond COOKIES (MAKES 26)

INGREDIENTS METHOD

☐☐ 120g Spelt Flour (Use Rice if • Pre-heat oven to 175°C you need Gluten Free) • Mix all the dry ingredients together and in a separate bowl ☐☐ 180g Ground Almonds mix all the wet ingredients together (including the tahini) ☐☐ 2 Tsp Baking Powder • Mix all together and work it with your hands so that you get ☐☐ 240ml Brown Rice Syrup or a nice stiff firm dough. It should not be dry though but also Maple Syrup not sticky and wet ☐☐ 100g Home-made Tahini (Of • Form the dough into a nice tidy ball and begin to break off course you can use store small handfuls and roll into 4-5cm balls bought but I promise you the • Oil some baking paper and place on a baking tray. Place flavour is so much better with each cookie dough ball in lines on the tray and press down homemade!) on each one so that they are flattened in a nice thick cookie ☐☐ 3 Tbls Olive Oil shape ☐☐ 2 Tbls Vanilla Powder • Keep going until you use up all the dough. Be warned – it is ☐☐ 1 Pinch Fine Sea Salt almost irresistible not to eat some cookie dough, especially ☐☐ 26 Raw Whole Almonds for the kids!! • Once all the cookies are tidily on the baking tray place a raw almond on the top of each cookie • Put in the oven for 10min or until golden in colour • Take out and leave to cool and set for at least 15min. They will come out of the oven a little chewy but will firm up and become lovely and crunchy once cooled

Voila! Enjoy xxx

Chocolate Mousse SUNDAES (SERVES 4-6)

INGREDIENTS METHOD

☐☐ 2 Medium Ripe Avocados • Add everything except the toppings to a blender and blend ☐☐ 160g Medjool Dates until creamy and smooth ☐☐ 2 Tbsp Maple Syrup • Serve with all the toppings ☐☐ 3 Tbsp NYR Cocoa Complex Powder or Raw Cacao Voila! Ready to serve! Enjoy x ☐☐ 1 Tbsp Cocoa Powder ☐☐ Pinch Sea Salt ☐☐ 60ml Almond or Brown Rice Milk

Toppings ☐☐ Crushed nuts, oat/soy cream, berries

@NICKY_CLINCH Apple Pie MUFFINS (SERVES 8-10)

INGREDIENTS METHOD

☐☐ 200g Spelt Flour • Pre-heat the oven to 180°C. ☐☐ 80g Ground Almonds • Mix all dry ingredients together but put everything through a (If needing gluten free: 200g sieve to sift through all lumps. ground almonds + 80g rice • Separately mix all wet ingredients together with a whisk flour) • Mix wet with dry ingredients well so that there are no more ☐☐ 150ml Brown Rice Syrup lumps of flour but do not over mix as you will lose a lot of ☐☐ 60ml Apple Juice the air which creates the lovely fluffiness. Concentrate • Lastly mix in all the fruit. ☐☐ 2 Tsp Baking Powder • Take a cupcake or muffin tray and oil each muffin mould ☐☐ ¼ Tsp Salt well with a little oil. You can use your finger to make sure ☐☐ 150g Apples (Peeled & all areas are well oiled. Then sprinkle a little flour over each Chopped) one. ☐☐ 1 egg or 1 Tbsp Chia Seed • Pour in muffin mix with a small ladle into each mould until it Powder Mixed With 2 reaches the top of each mould. Tbsp Water • Put into the oven for 20min or until you can stick a knife in it ☐☐ 55ml Olive Oil or Coconut Oil and it comes out clean. ☐☐ 110ml Rice or Almond Milk • Leave to cool in the trays for at least 5 minutes. Then ☐☐ ½ Tsp Cinnamon carefully remove and leave to cool for a further 10min ☐☐ ½ Tsp Allspice on a wire rack. ☐☐ ¼ Tsp Nutmeg ☐☐ ½ Tsp Vanilla Powder or 1 Tbsp Voila! They are ready to be devoured! Vanilla Essence or 1 Vanilla Pod (Scraped)

@NICKY_CLINCH