Serves 4


Nut cream

1/2 cup raw cashews

1/4 cup raw macadamia nuts

1 cup water


500g organic chicken thigh, thinly sliced

1 large onion, chopped

1tbsp mixed italian herbs

400g mushrooms

700ml tomato puree or diced tomatoes

Celtic sea salt

1tbsp Organic butter or rice bran oil

500g cooked gluten-free or spelt pasta to serve


  1. Soak the cashews and macadamia nuts in water, preferably overnight. Add to a blender and blend until a smooth paste (a food processor may do). Your nut cream should be thick but pourable.
  2. In a heavy based saucepan add the butter/oil and the chicken meat. Cook for 2-3 minutes, until lightly browned. Remove chicken from saucepan and set aside.
  3. Add chopped onion to pan. Cook until tender then add herbs, and mushrooms. Cook mushrooms until juicy (add a little water if needed).
  4. Add the chicken back to the pan along with the tomato puree and salt to taste. Bring to the the boil then reduce heat and simmer for 10 mintues.
  5. Add your ‘cream’ to the pan (as much or as little as you’d like), stir through and then turn the heat off.
  6. Serve with cooked pasta of your choice – enjoy!

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