by NCIM Team | Jan 16, 2025 | Recipes
Kimchi and Miso Noodle Soup Ingredients 200 g mushrooms (shiitake, oyster) 1 tablespoon tamari/soy sauce juice of half a lemon 2 tablespoons runny honey/xylitol syrup 250 g soba noodles 3 tablespoons sesame oil 6 spring onions trimmed and finely chopped 3 cm trunk...
by NCIM Team | Jan 16, 2025 | Recipes
Kale and Fig Salad Ingredients 115 grams kale (any type) or cavolo nero (about 3 cups packed, stems removed and cut into large bite-sized bits) 2 tablespoons lemon juice 1 ripe avocado 1 teaspoon sea salt 1 carrot (shredded) 1 small yellow courgette (diced) 2 cups...
by NCIM Team | Jan 16, 2025 | Recipes
Baked Pumpkin Puree Oatmeal Ingredients 200 grams of rolled oats (use certified gluten-free if needed) 1 tsp baking powder 1 tsp pumpkin pie spice or a mix of cinnamon and nutmeg 1/4 tsp salt 40grams chopped pecans or walnuts, omit for nut-free 1 tbsp shredded...
by NCIM Team | Jan 16, 2025 | Recipes
Miso, Seaweed and Mushroom Broth Ingredients Prep Time: 15 minutes Cook Time: 2 – 4 hours Ingredients: 4 stalks celery, chopped 1 large leek or 2 small leeks chopped 2 garlic cloves, smashed (optional) 1 tablespoons olive oil 2 organic golden beets or...
by NCIM Team | Jan 16, 2025 | Recipes
Chicken Bone and Vegetable Broth Ingredients Prep Time 15 minutes Cook Time 12-14 hours Servings 12 cups (2.5-3 litres): worth batch cooking as can keep in the freezer Author https://www.theorganickitchen.org/how-to-make-chicken-broth Ingredients: 1 organic...
