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Calling all Vegans – Nicky’s recipe for July 2019!

July 08th, 2019

Thai style buck wheat noodles with Shitake mushrooms


Ingredients for 2 people


1 tablespoon of olive oil

2 cloves of garlic, peeled and chopped

100g (4oz) shiitake mushrooms (if you can’t get fresh, use dried and soak them)

2 organic carrots, washed and thinly sliced lengthwise into 5cm lengths

100g (4oz) broccoli, washed and broken into florets

100g (4oz) marinated tofu pieces

1 teaspoon thai spices plus 2 tablespoons coconut milk OR 1 tablespoon soy sauce

200g (7oz) buckwheat noodles




Heat the olive oil in a wok or deep frying pan. Sauté the garlic for 3 minutes, then add the mushrooms and toss briefly before adding the rest of the vegetables, tofu, spices and coconut milk and enough water for the ingredients to ‘steam-fry’. Cover and turn down the heat until the vegetables are cooked but crunchy. Serve over a nest of cooked buckwheat noodles


Nutritional information

Shiitake mushrooms contain a polysaccharide called Lentinan. This compound is understood to boost the body’s immune system and trials have been carried out to look at whether they are beneficial for cancer patients. The results however are mixed.

Take care to cook the mushrooms thouroughly as they can cause a form of Dermatitis in some people, if under cooked.




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