Nada Farina

Nutrivisia Ltd.
Nutritional Consultancy

Nada Farina
Harley Street Nutritionist

Bookings : 020 3151 8590

Welcome

Nutrivisia Ltd. Nutritional Consultancy.

Nada Farina, BSc ARCS MSc ANutr is a registered, degree-qualified nutritionist and internationally published author, owner and nutrition consultant at Nutrivisia Ltd.

Registered with the Association for Nutrition (AFN), The Nutrition Society, British Dietetic Association (Affiliate) and SENSE Nutritionists, Nada continually develops her expertise providing trusted, evidence-based and up-to-date nutrition guidance and support.

Nutrition Specialist Areas covered:

  Food intolerances
  Weight management
  Pre-conception and pregnancy
  Children nutrition (above 2 years of age)
  General nutrition advice

About

Portrait of Nada Farina

Nada Farina

Nada Farina BSc MSc ARCS ANutr, is a Harley Street nutritionist and internationally published author, owner and registered nutrition consultant at Nutrivisia Ltd.

Nada has a Postgraduate degree in Human Nutrition from St Mary’s University and a Bachelor of Science Honours degree from Imperial College in London. She has also been awarded the Associateship of the Royal College of Science and, as a part of the continuous professional development programme, has completed the Food Allergy study at Imperial College.

Registered with the Association for Nutrition (AFN), The Nutrition Society, British Dietetic Association (Affiliate) and SENSE Nutritionists, Nada continually develops her expertise providing trusted, evidence-based and up to date nutrition guidance and support.

Nada is an international author of the ‘Gluten, Dairy, Soya Nut Free Cooking’ book that was published by the New Holland Publishers in 2015. The book includes information about allergies and intolerances, balanced healthy eating, replacing nutrients lost through eliminating milk and dairy, raising allergic children and information on food labelling.

In this book Nada combines her scientific knowledge and culinary enthusiasm to show how food free from dairy, gluten, soya and nuts can be wonderfully tasty, easily prepared as well as nutritionally balanced.

Nada specialises in food intolerances, weight management, preconception, pregnancy and children nutrition (above 2 years of age). She currently offers nutrition consultations on a one-to-one basis at a private clinic in Harley Street, London as well as undertakes nutrition consultancy work with corporate business clients.

Services

Individual Consultations:

Nada offers nutrition consultations on a one-to-one basis at a private clinic in Harley Street, London.

Telephone and Skype consultations are also considered where necessary.

  Initial Consultation – £120 (60 minutes)

At your first consultation, your dietary, anthropometric and clinical assessment will be undertaken. A summary of the consultation with any additional resources will be sent to you within 48 hours.

  Follow-up Consultations – £80

Follow-up consultations are usually recommended every 3 – 4 weeks to discuss the progress of your programme and to make any appropriate adjustments.

Computerized dietary analysis:

  3 day analysis – £100
  7 day analysis – £150

Following your first consultation, your dietary intake will be analysed using an up-to-date nutritional analysis software to find out exactly what your diet contains and how it compares to your nutritional requirements specific to your age, gender, physical activity levels and your lifestyle. You will be provided with a written nutritional analysis report including a graphical representation of your dietary intake. The report will include the macronutrient (carbohydrate, fat protein) and micronutrient (vitamins, minerals) analysis of your diet. You will then be provided with a practical advice on how to adapt your dietary intake to better meet your nutritional requirements. Individualised, healthy and balanced meal plans will also be included.

Food Intolerances

At initial appointment, your dietary, anthropometric and food allergy or intolerance-focused clinical assessment will be undertaken. Your lifestyle and physical activity levels are also taken account before a practical advice on how to adapt your diet to meet your nutritional needs is provided. Following your first consultation, your 3- or 7- days food intake will be analysed using an up-to-date nutritional analysis software (please see computerised dietary analysis) and your will be provided with a personalised healthy and balanced nutritional plan to follow. If you have not already been diagnosed with either food allergy or food intolerance, you will be referred to a Specialist Medical Consultant to establish an appropriate diagnosis.

Weight Management

Following your dietary, anthropometric and clinical assessment and a detailed review of your computerised daily dietary intake (please see computerised dietary analysis), your personalised nutritional programme will be provided to help you to either lose, gain or maintain weight. Follow-up consultations are recommended every 3-4 weeks.

Preconception and Pregnancy

Based on your detailed nutritional status assessment, your lifestyle and physical activity levels, Nada will help you to achieve an optimal nutritional status and body weight prior to and during pregnancy which is vital in either improving your chances of conceiving or achieving a healthy pregnancy.

Children Nutrition (above 2 years of age)

Nada regularly provides healthy and nutritionally-balanced programmes for children over 2 years of age. She covers all aspects of children’s nutrition including an age-appropriate healthy eating nutritional advice, food intolerances, overweight and obesity and fussy eating.

General Nutrition Advice

A personalised healthy-eating programme is provided incorporating your nutritional and health status assessment, lifestyle and your goals. Advice on healthy and balanced vegetarian and vegan diets is also offered.

Nutritional Consultancy

For information regarding fees on corporate consultancy services, please e-mail: info@nutrivisia.com

Books

Gluten, Dairy, Soya, Nut Free Cooking by Nada Farina
New Holland Publishers, 2015

Gluten, Dairy, Soya and Nut Free Cooking cookbook brims with imaginative and wonderfully tasty recipes, all designed with our busy lifestyles in mind: most are quick and easy to prepare, with many suitable for freezing.

Gluten-Free, Dairy-Free, Soya-Free, Nut-Free

All the recipes are free from gluten, dairy, soya, nuts, lupin, mustard, peanuts, sesame seeds and tree nuts. This book is a real eye-opener as it shows how with easy to find ingredients and with a touch of imagination and creativity, one can easily prepare incredibly tasty, healthy and nutrition-packed meals even when on a very restricted diet.

Food Allergy, Food Intolerance, Lifestylers

The book is aimed at all of you, whether you are a lifestyler, have food allergy or food intolerance or other medical conditions that favour gluten and/or dairy-free eating or whether you are a meat-eater, seafood-lover, vegetarian or vegan.

Amazon Reviews
***** Truly excellent book! Well set out

By Claudiu on 13 Nov. 2015
Truly excellent book! Well set out, easily readable and every recipe has a photo which makes it easier to decide what to cook. It includes the nutritional information section for every ingredient which is an extra bonus I think. There is also additional useful information about things such as the Eatwell plate diet. I am intolerant to dairy, soya and gluten and was really struggling to find a book that would include ‘normal’ everyday recipes while excluding all these ingredients. I already tried two of my favourite dishes, beef lasagne and crème caramel, that I actually thought I will never be able to eat again. All of those dishes tasted even better than I remember. There are many other recipes that I am looking forward to try.

***** Great book

By Amazon Customer on 8 Dec. 2015
This book is fantastic. It is beautifully presented, easy to follow and, above all, very practical, all of which made my transition to a dairy/gluten/soya free diet much easier. There is a fantastic selection of interesting recipes; I made the potatoes and Jerusalem artichoke dauphinoise last night and it was really delicious, even though it was made without cream! I highly recommend this book for anyone on a restricted diet – it will vastly broaden your meal repertoire.

***** This timely cookbook is a brilliant amalgam of every kind of intolerance you are likely …

By Annie B on 15 Dec. 2015
This timely cookbook is a brilliant amalgam of every kind of intolerance you are likely to encounter. And Nada Farina’s first hand experience of the subject really shines through, the recipes have real conviction and are clearly original and the work of a cook who has been faced by the serious challenge of her children not being able to eat so many foodstuffs. Her cakes are fab! You really cannot tell that any of the usual ingredients are absent.

Recipes

Here are a couple of sample recipes from the Gluten, Dairy, Soya, Nut Free Cooking book.

Kale and Salmon Quiche

This is a delicious, super-healthy dish, bursting with masses of nutrients including omega-3 fatty acids rich salmon, calcium-rich kale, (essential nutrients to include in your diet if you do not eat dairies) and many, many more. And also, this is a quiche with a twist – it does not include pastry as quiches traditionally do, making it an even healthier option for the whole family.

It is a perfect choice for school lunch boxes or as a picnic snack. It will keep your little ones fuller for longer but is still light. This is definitely a meal not to be missed!

Open this Recipe

Ingredients:

50 g (1.75 oz) kale
70 g (2.5 oz) asparagus
130 g (4.5 oz) butternut squash
60 ml (2 fl oz) coconut milk
250 g (9 oz) salmon fillet
1 handful of fresh parsley
1 handful of fresh basil
½ red onion
2 tbsp olive oil
1 tbsp coconut oil
4 eggs
170 ml (6 fl oz) coconut cream
100 g (3.5 oz) smoked salmon
1 tbsp tomato paste
Pinch of salt and black pepper

Method:

1. Preheat oven to 200°C (400°F).
2. Cut the vegetables into chunks.
3. Bring a large pot of water to the boil, add kale, asparagus, butternut squash and a bit of salt to enhance the vegetables flavor and boil for 10 minutes.
4. Pour the coconut milk into a medium pot, add a salmon fillet, a few leaves of fresh parsley, season with salt and pepper and bring to boil. As soon as the milk starts boiling, switch off the heat, cover the pot and leave salmon to poach in the milk for 10 minutes.
5. Finely chop parsley, basil and onion, (best done using a mini electric chopper) and fry the mixture in olive oil on low heat for 3 minutes. Add sliced smoked salmon and tomato paste and gently fry for a further 3 minutes.
6. Add the boiled and chunky vegetables into the mixture and fry on a low heat for an additional 10–15 minutes or until the mixture is almost dry (remove as much moisture as possible without overcooking the vegetables).
7. Grease a tart tray with coconut oil and spread the vegetable mixture evenly.
8. In a medium bowl, whisk the eggs with coconut cream, season with a pinch of salt and pour over the vegetable mixture in the tray.
9. Flake the poached salmon and evenly distribute on top of the mixture.
10. Bake in the oven at 200°C (400°F) for 35 minutes. Let it stand for 10 minutes before cutting.
Serves: 6
Preparation Time: 20 min
Cooking Time: 35 min

Panna Cotta with Raspberry and Goji Berry-Coulis

Panna Cotta with Raspberry and Goji Berry-Coulis

Wow, what a refreshing little twist!

No cow’s milk or double cream but yet another one of the most popular Italian classics brought to life.

Everyone I know adores this delicate, wobbly, sweetly satisfying, yet incredibly nutritious dessert.

The delicious combination of coconut, vanilla and raspberries is just heavenly. This dessert should never be refused.

Open this Recipe

Ingredients:

200 ml (7 fl oz) coconut milk
1 vanilla pod
250 ml (9 fl oz) coconut cream
4 tbsp raw cane sugar or xylitol
3 GF gelatine leaves
30 ml (2 fl oz) raspberry and goji
berry coulis (see page 50)

Method:

1. For the panna cotta: soak the gelatine leaves in a little cold water for 10 minutes.
2. Place the coconut milk and the vanilla pod into a pan and bring to a simmer. Then remove the pan from the heat and let it rest for a few minutes. Remove the vanilla pod and discard.
3. In a separate pan, mix together the coconut cream and raw cane.
4. Squeeze the water out of the gelatine leaves, and then add to coconut cream and sugar or xylitol mixture. Stir well until the gelatine has dissolved.
5. Pour the warm vanilla flavored milk over cream, sugar or xylitol and gelatine mixture, stir well and simmer it on a low heat for 3 minutes.
6. Divide the mixture among 4 pots and leave to cool. Cover the pots with plastic wrap and refrigerate overnight (4 hours minimum).
7. Serve with or without the sauce (see page 50 for raspberry and goji berry coulis recipe).
8. To serve, turn each panna cotta out onto a serving plate, pour over the sauce and garnish with fresh mint and raspberries.
Serves: 4
Preparation Time: 30 min
Cooking Time: N/A