Nikki Wagner Nutrition in Bega, New South Wales | Alternative & holistic health service

Nikki Wagner Nutrition

Locality: Bega, New South Wales

Phone: +61 448 830 361

Address: 57 Parker Street 2550 Bega, NSW, Australia

Website: http://nikkiwagnernutrition.com.au

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• Medical and health
• Alternative & holistic health service
• Nutritionist

24.01.2022 I'm giving a Zoom talk today for the Women's Resource Centre in Bega at 2pm about meal planning and prep including breakfast options and lunch boxes....it's all about how to organise yourself so you can put nutritious food on the table all week long. There will be talks all day long. If you are interested in joining contact WRC Bega.

24.01.2022 Such a busy time of year in the kitchen - strawberry jam, nectarines and apricots to be preserved, vegetable stock, slow-cooked beef for tamales....it feels very appropriate to be celebrating the Summer Solstice this way!

22.01.2022 15 minute podcast about healing your gut....definitely worth a listen! N x

16.01.2022 To support your immune system steep herbs, mushrooms and sea vegetables in broth for best results..... https://www.urbanmoonshine.com//optimal-immunity-using-her

16.01.2022 the Dietary Guidelines don't apply to most Americans or Australians.........

15.01.2022 The @fermaculturefarm Farm Stall just outside Candelo, is all stocked up! There's even a new shrub called Sekanjabin. It's a traditional mint shrub - mint-flavoured syrup with a bit of vinegar... and it's divine! * Add the Sekanjabin (or the Rose, Mulberry & Rhubarb shrub) into still, mineral or kefir water and enjoy. You can also use it to make a Mojito - mix white rum, fizzy water, Sekanjabin together and squeeze in a bit of lime. * There's Mulberry Vinegar and Lemon & Her...b Vinegar, too. You can use them as a digestive tonic or in recipes that call for vinegar. The herb vinegar is great to dress a roasted vegetable salad. Make a dressing with the berry vinegar and olive oil to dress up a spinach and strawberry salad (beautiful for the Holidays - green & red). * Oh, there's also a few jars of Old Fashion Bitters - Orange, Ginger & Maple Syrup. Bitters have been used for centuries to stimulate appetite or to calm an upset stomach. I take a teaspoon in kefir water prior to meals to get my digestion ready for my meal (and I love the way they taste!). Note: bitters are made by steeping bitter roots and herbs in brandy (genre the difference in price). * Enjoy - Nikki x See more

15.01.2022 Almond meal pancake, bitter-sweet chocolate sauce and stewed berries topped with whipped cream......yum! * I thinking of other ways to use the Rose, Rhubarb and Raspberry Shrub I talked about in the last post, so I flavoured the berry sauce with it; what a great contrast to the bitter chocolate. * You can purchase this shrub at the @fermaculturefarm farm stall just outside of Candelo starting Monday (it's a bit too wet this weekend!!).... * N x See more

15.01.2022 The farm stall is stocked up again with: * Beet Kvass Rose, Rhubarb & Raspberry Shrub Hope's Pink Vinegar... Orange & Spice Bitters Lemony ACV * And look at all the other beautiful items....fresh carrots & lemons, sauerkraut & kimchi from @fermaculturefarm, chutney from @cowsnestfarm and so much more. * N x See more

11.01.2022 A quick and easy dinner.....cheesy omelette and sauteed greens with bacon! * Heat oven to 200 on grill/broiler setting. Mix eggs, salt, pepper, a dash of milk and grated cheese together. In an oven-safe pan heat better, once hot add egg mixture. Cook the omelette on the bottom, then move it under the grill until the top is brown. * For the greens....cook bacon in a skillet, then remove to a plate. Using the pork fat, add in sliced onion and saute until golden. Add garlic and ...saute for a couple minutes, making sure not to burn it. Add chopped greens and cook until wilted. Slice up bacon, add it back to the pan along with salt, pepper and a large pat of butter. Mix well to combine and turn off heat. * Serve with sauerkraut or kimchi, or with homemade fermented tomato sauce or chutney. * Enjoy - N x See more

11.01.2022 If you have chronic digestive issues this is a great article....... N x

10.01.2022 Strawberry Season Celebration Cake * It's been such a good year for strawberries around here - we've had rain and sunshine and warm days which the berries love! * Head over to the blog (link in bio) or visit Nikki Wagner Nutrition to get the recipe........ N x See more

07.01.2022 If you are concerned with your health this is a very good article to read and understand.....

07.01.2022 Here's the latest NWN Newsletter, just in time for the Holidays! Enjoy - N x

05.01.2022 What beautiful colours! * New to the Farm Stall....ROSE, RHUBARB & RASPBERRY SHRUB and BEET KVASS * Originating from the Middle East, a shrub is a fruit-flavoured vinegar syrup traditionally used in drinks. This one incorporates the tanginess of rhubarb and raspberry with aromatic rose petals.... * Originating from Russia, Beet Kvass is a lovely, earthy drink you make by fermenting beets in a salty brine. Kvass is considered a blood purifier and liver tonic. In this recipe I've added turmeric for its anti-inflammatory properties. * They will be on the @fermaculturefarm Farm Stall just outside Candelo this weekend (or, if there's too much rain, next week).....come and try one! See more

03.01.2022 Chickpea and Greens Fritters. * I love to eat these, sitting on the grass as the sun is low on the horizon., with a glass of wine. * I served them with a lemon sauce - yogurt, olive oil, lemon juice, diced preserved lemon, salt and pepper.... * Mix 4 eggs, mashed chickpeas, 1/4 cup chia seeds, a few handfuls of chopped greens and 200g or so cheese of choice, salt & pepper. That's the basic recipe (from Donna Hay). * I also added chopped parsley, diced preserved lemon, sliced green onions and calendula petals to the mixture. * Shallow fry in a pan until golden on both sides. * They are great served for breakfast with fried eggs on top! * Enjoy - N x See more