As the first month of the New Year draws to a close, we are overwhelmed by just how quickly time can pass. There's nothing like the arrival of a new month to make us slow down, savour every moment + embrace our daily rituals. We love hearing what makes other people tick, especially when it's the inspirational transformational life coach Nicky Clinch. Today she shares how she maintains her own model of golden balance.
- How do you find your daily source of golden balance?
For me each day may be different. I have certain practices I use that help me to hear what I need each day to stay balanced. Journalling, meditation and inner listening and some kind of body movement.
- How important is self-care to you, and do you often implement it into your regular rituals?
Self-care is everything to me. If I don’t take care of myself I can’t take care of anyone else, as a mother, counselor, teacher, nothing. I try to take some time each day to meditate and connect to a deeper source which helps me stay connected and true to myself. And I am always in an inner dialogue and listening with myself – checking in what I feel, what I need, with my intuition, what feels right and what doesn’t. I try to feed myself with good nourishing plant-based food and try to move my body at least a little each day.
- Share with us a quote that gives you daily inspiration.
“Just Let Go. Let go of the life you think you should be living and embrace the one that is trying to work its way into your consciousness” Carolyn Myss
- We know nourishment from the inside out is fundamental to you. How do you practice this every day?
Listening intently to myself and my inner dialogue as well as listening to life and spirit. And responding in the best way I can to take care of what I hear is needed. Some days it may be to dance or others to have a pyjama day. Or to make miso soup or to eat chocolate brownies. Each day will be different but the more I listen and take care, the deeper the relationship I gain with myself.
- What are some of your favourite ways to wind down?
I love to get in the kitchen and make a simple soup whilst listening to music. Having a good cuddle with my daughter and husband on the sofa. And I love a good book.
- Ingredients-wise, what are your three non-negotiables in the kitchen?
Tamari, Brown Rice Syrup and really good quality Sea Salt.
- Now tell us, do you have a guilty pleasure?
I love to binge watch box-sets on Netflix like Friends or Grace and Frankie. I’ll put the baby to bed, curl up under the duvet, say goodbye to my husband ('cause he isn’t allowed to speak to me during it) and I’ll indulge fully! Don’t tell anyone!
- What is your favourite way to use turmeric, be it in your beauty regime or recipes? Mostly in my cooking – in a great dahl or curry or cauliflower steaks. I love a good Ginger Turmeric Latte too now and then.
NICKY'S 'PUMPKIN, COCONUT + SEITAN CURRY WITH TURMERIC
Preparation time: 40min
Cooking time: 45min
SF, DF, GF, VG, Great for Kids
This curry is just like the ones we get in Malaysia where my mamma is from.
Sweet, rich, creamy with a good hit of fire.
So much comfort, so much heat, so delicious!
Seitan is a really delicious vegetarian protein option and yet so many people are scared of it. It is incredibly meaty and can be so satisfying for those who are trying to cut down their meat consumption but still crave that meaty texture.
Seitan is pure wheat gluten. Yup, that’s right, it is pure unadulterated gluten.
But it is the pure, unrefined gluten extracted from wheat and pretty much massaged continuously until you get this amazing, meaty, rich protein.
Gluten gets such a bad name. Over the past five years poor old gluten has become the blame for almost everybody’s digestive problems. And yet in my experience, unless you have Coeliac Disease or an Autoimmune Disease, it is very very rarely the gluten that is the problem.
Often the main causes of digestive issues is a diet of refined foods, refined sugars, excess meats and excess intake of antibiotics. Which all weaken the digestive walls.
Plus of course, any held suppressed emotions in the body that cause anxiety and internalised stress, causing the digestive tract to contract.
So in my experience, it is important to try and strengthen the gut again by small amounts of very good quality gluten and regular consumption of wholegrains.
If of course you really aren’t ready to try Seitan in this curry then please feel free to substitute it with some tofu, tempeh, chickpeas or prawns. All would work just as well.
INGREDIENTS (SERVES 4):
- 450g New Potatoes (peeled and halved)
- 400g Pumpkin (peeled, de-seeded and cut into 2inch chunks)
- 2 Medium onions (finely chopped)
- 2 Large Garlic Cloves (finely sliced)
- 500g Seitan (drained and cut into cubes)
- 400g Coconut Milk
- 100ml water or stock plus an extra 3 large ladles
- 2 Tbsp Coconut Sugar
- 3 Tsp Curry Powder
- 2 Tsp Golden Turmeric Powder
- 1/4 – 1 1/2 Tsp Cayenne Powder (depending on how hot you want it)
- 2 Tbsp Tamari
- 3 Cups of Kale Leaves (Stripped from stalks and chopped into bit sized pieces)
- 1 Tbsp Coconut Oil
- 2 pinches Fine Sea Salt
- Fresh Coriander
- Natural Coconut Yoghurt
– Heat up coconut oil in a large pan and add your onions with a pinch of sea salt
– Fry your onions on a medium heat until your onions start to turn translucent
– Add your garlic, pumpkin and potatoes with another 2 pinches of sea salt. Mix everything in really well and add your 100mls of stock or water
– Turn the heat down to low/medium and put the lid on and leave to sweat for 10min. Check every now and then to make sure it isn’t catching (burning)
– After about 10min the pumpkin and potatoes should have softened a lot. Now add your curry powder, turmeric, cayenne and mix in well and leave to toast for another 1-2min. Then add the coconut milk and the extra 3 ladles of stock
– Add you seitan pieces and leave to simmer on a low heat with the lid on for another 10-15min or until the veg are nice and soft. The pumpkin should almost have melted completely and become part of the sauced the potatoes should be soft but not falling apart
– Then add the coconut sugar, tamari and the kale leaves. Leave to simmer for another few minutes then its ready to serve!
– Best served with some brown basmati rice, fresh coriander and coconut yoghurt. Enjoy! x