Good afternoon
I’m working on changes to the Nutrition4Performance page, which are going to happen gradually over the next few weeks, for a new start come January.
First and foremost is a change of name, to reflect what it actually is I do. Each and every one of us are performing in some capacity: at work, in sport, in being a multi-tasking parent juggling work, family and self-care. As a nutritional therapist, I work with people to enable them to achieve that, through a combination of education and coaching.
Over the next few weeks, keep an eye out for changes on my Substack home page. I’m going to make it clearer what I am about, what to expect to say, and there will be a special offer coming up to join my group coaching programme that starts in January.
In the meantime, here’s a recipe for a quick and warming winter lunch or supper: walnut and bean chilli.
1 cup choppd walnuts
1 x 400g tin beans of your choice - butter beans or black beans work well
1 x 400g tin cherry tomatoes
1 cup water
1 onion, chopped
2 cloves garlic, finely chopped
1 tsp mixed herbs
1/2 tsp to 1 tsp chilli flakes
1 tbsp molasses or pomegranate molasses
1 tbsp olive oil.
Saute the onion in the oil until beginning to soften, then add the garlic and walnuts, and saute for a further 5 minutes.
Add the rest of the ingredients, then cover and simmer for 10 minutes.
Serve immediately.
Serves 2 as a thick soup, or 3-4 with a side of cooked rice.