23/03/2021 at 16:00 GMT



4 ounces dried cellophane noodles (also called bean thread noodle)
boiling water
1/2 tablespoon Seasoned Rice Vinegar
1/2 teaspoon soy sauce
1 teaspoon sesame oil
1/2 cup toasted sesame seeds
8 (10-inch) rice paper (spring roll) wrappers
24 fresh large Italian basil leaves1 cup micro greens
1 cup seedless cucumber, cut into thin strips
1 medium carrot, peeled and grated

Break the noodle bundles in half inside a plastic bag. Place the hot water in a heatproof bowl and add the noodles. Let soak until tender,
about 10 minutes (check the package for recommended soaking time).
Drain the noodles and transfer them back to the now empty bowl and add the rice vinegar, soy sauce, sesame oil and sesame seeds and toss to
combine; set aside. Bring about 4 cups of water to a simmer in a 12 inch sauce pan. Remove from heat to hot pad. Immerse 1 wrapper in the
water until it softens, about 10 seconds. Flip and soak another 2 seconds.
Place on parchment paper and place 1/8 of the, rice noodles, basil leaves, cucumber and carotin a log in the roll. Fold over top and ends
and roll up like an egg roll. Repeat to create 8 rolls. Serve with dipping sauces of choice.



I am a Performance and Health Nutritionist (SENr register) running my own business ‘Nurture’, providing nutritional programmes in primary and secondary schools. At present, operating in the North West of England. This entails practical cooking sessions, one-to-one support, supermarket visits, recipes and workshops with pupils, parents and teachers educating them on the benefits of good nutrition by providing them the knowledge to make informed choices. Being ‘Healthy’ is seen to be a middle class preserve, meaning you need money to eat and lead a healthy lifestyle. The goal of ‘Nurture’ is to dispel this by educating children and parents that your financial standing does not matter, that you can still lead a healthy lifestyle by following the mantra “Education from the roots up”.

I am, also, a sessional worker at ‘The Joshua Tree foundation’ providing nutritional support and cooking to children and families affected by cancer. This work directly links in with my research with researchers from Liverpool John Moore’s and Edge Hill university’s and future research in applying nutrition and exercise strategies to positively alter body compositional changes during aftercare treatment of children with acute lymphoblastic leukaemia (ALL).