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Georgie Soskin
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WHATS ON?
Georgie Soskin
In Person Workshops
Online Sourdough Online
Corporate, 121 & Retreats
London Meet Up
Conscious Cooking Course
Membership
Alumni Sept C C Course
About
Login Account
WHATS ON?
Folder: Whats on
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In Person Workshops
Online Sourdough Online
Corporate, 121 & Retreats
London Meet Up
Conscious Cooking Course
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Alumni Sept C C Course
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WHATS ON?

Still trying to hold on to the memories of Vietnam and quickly whipped these up this week.
They are amazing as taste incredible (so fresh!) but also last well in the fridge (obviously being mindful of your prawns and making sure fresh).
It’s delicious and simple and a great way to use up left over chicken.

Rice paper rolls -
12 sheets of rice paper (can buy in any large supermarket)
2 shredded poached organic chicken breasts (or roast left overs)
Fresh mint leaves
Approx 150 g rice vermicelli noodles cooked (follow pack instructions)
Packet of cooked organic prawns
Shredded baby gem or crunchy lettuce

Place a sheet of rice paper on a flat surface wipe with a wet cloth or sprinkle with water to completely cover with water and it will instantly start to soften. But don’t drown it in water or is goes quite gross and flabby.
At the bottom of the circle place a tablespoon or so amount of your rice noodles, top with a layer of lettuce and then the shredded chicken. Place a couple of mint leaves on top and three pink prawns (pink side down) - place these slightly above the layered pile - so when you roll they are positioned at the top and visible. Now roll up, half way through fold in the edges. Repeat x 12 and serve with dipping sauce

Dipping sauce -
2 tablespoon lime juice
2 tablespoon sugar
2 teaspoons fish sauce
4 teaspoons water
half a teaspoon dry chilli
1 garlic clove grated
Dash rice wine vinegar to help balance the flavours
Mix all together. Taste and adjust if needed
Always here if you have any questions.

Always cold?

Hands freezing, feet like ice, living in jumpers and still never warm?

This time of year it can feel impossible to warm up. And yes - layer up, live in hot baths (I definitely do!)…

But sometimes the issue isn’t external at all.

You might be COLD internally.

In Traditional Chinese Medicine, we talk about your internal fire - the digestive and metabolic warmth that keeps your body nourished, energised, and WARM. If this fire is low, no amount of socks will fix it.

Instead of just adding ginger to hot water, you want to extract its warming properties properly.

Warming Ginger Decoction

Get a small pan and add:

- 1 pint of water

- 1 thumb of fresh ginger, sliced (skin removed)

- 2 tsp goji berries (optional)

- 2 slices astragalus (optional)

Bring to the boil, then reduce to a gentle simmer for 5-15 minutes.

The ginger is the key here - so if you don’t have the others, that’s perfectly fine.

Why these herbs?

- Ginger - warms the body, stimulates digestion, improves circulation, and helps rekindle that internal fire

- Goji berries - gently nourish the blood and yin, supporting energy and resilience

- Astragalus – strengthens Qi and immunity, helping the body adapt to cold and seasonal stress

Sip this slowly, especially in the morning or afternoon, and notice how warmth starts to build from the inside out.

Food is medicine - especially in winter.