DETOX 1
 


Healing Ginger & Miso Broth With Soba Noodles, Julienned Carrot & Courgette, Cavolo Nero & Pak Choi

INGREDIENTS


Miso (
soy), kombu, shiitake mushrooms, garlic, brown onion, ginger, soy sauce, maple syrup, water, vegan boullion (celery),  soba noodles (wheat flour, buckwheat flour, water, salt), carrot, courgette, cavolo nero, pak choi, tofu (soy), red chilli, rice vinegar, vegetable oil, sesame oil, sesame seeds, garlic

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 554kcal; Protein 29g; Fat 5.2g; Saturated Fat 1.1g; Total Carbs 111g; Fibre 11.4g; Salt 2g

Based on a single person portion

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

  1. Boil your kettle, then take out a frying pan and two saucepans.

  2. Fill your one saucepan with boiling water, place over a medium heat and once boiling cook the soba noodles until al dente, around 4-5 minutes.

  3. Remove any hardy stems from the cavolo nero and roughly chop. Break the pak choi leaves off the stem using your hands. Julienne the courgette or use a peeler to cut into ribbons. Courgettes can vary a lot in size so set aside any extra for another meal.

  4. Empty the broth into your larger saucepan along with the cavolo nero, place over a medium heat and cook until the broth is piping hot and the leaves are tender, around 5 minutes.

  5. Place your frying pan over a medium heat and add a drizzle of sesame oil or olive oil. Once hot, add the pak choi and fry for 3-5 minutes or until tender but al dente. Add the courgettes and cook for a further 60 seconds to warm through - you want these to be crunchy and almost raw. Season with soy or salt to taste.

  6. Divide the soba noodles between serving bowls, pour over the hot broth and top with the pak choi and courgettes. Enjoy!


                NOURISH 1
                 

                 
                Miso Aubergine Poke Bowl With Spicy Kimchi, Edamame, Kale, Radishes & Furikake Seasoning

                INGREDIENTS

                Miso (soy), sesame oil, rice vinegar, maple syrup, aubergine, edamame (soy), kale, radish, carrot, apple cider vinegar, water, raw natural cane sugar, salt, sushi rice, nori seaweed, black sesame seeds, white sesame seeds

                Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                NUTRITION

                Calories 619kcal; Protein 18.8g; Fat 14.9g; Saturated Fat 2.1g; Total Carbs 102.1g; Fibre 15.4g; Salt 1.5g

                Based on a single person portion

                METHOD

                Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

                1. Boil your kettle, then take out a large frying pan and a saucepan.

                2. Place the sushi rice in a small saucepan and pour over 2.5x its volume in water from your kettle. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.

                3. Cut the stem off the aubergine and then dice into 1.5cm cubes. Heat a drizzle of oil in a frying pan over a medium heat. Fry the aubergine cubes until golden on the outside and soft and melting in the centre, around 10-15 minutes. Add half the miso dressing to the pan for the final minute of cooking, then remove and set aside. 

                4. De-stem the kale and chop it into small pieces. Wipe the same frying pan you used for the aubergine clean with some kitchen towel and add another drizzle of oil. Once the pan is hot, add the kale and stir fry for around 5 minutes. 

                5. Finely slice the radish and chop the kimchi into smaller pieces.

                6. Divide the cooked sushi rice between serving bowls, then top with the kale, sliced radishkimchiedamame and aubergine. Drizzle over the remaining miso dressing and scatter over the furikake seasoning. Enjoy! 


                                                  NOURISH 2

                                                  Smokey Three Bean Chilli With House Pickles, Coconut Yoghurt & Tostada Dippers

                                                  INGREDIENTS

                                                  Cumin, allspice, chilli flakes, oregano, cinnamon, onion, carrot, kidney beans, lentils, black beans, walnuts, plum tomatoes, soy sauce, water, basmati rice, coconut yoghurt (coconut milk, coconut water, cornflour, potato starch, pectin, non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), white corn tacos, cabbage, carrot, apple cider vinegar, salt, raw natural cane sugar

                                                  Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                                  NUTRITION

                                                  Calories 620kcal; Protein 29g; Fat 19.2g; Saturated Fat 11.4g; Total Carbs 94.9g; Fibre 21.2g; Salt 1.2g

                                                  Based on a single person portion

                                                  METHOD

                                                  Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

                                                  1. Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.

                                                  2. Heat the chilli in a large frying pan or wok over a medium heat until the veg is tender and cooked through, around 5-10 minutes. Add a splash of water as you cook if the sauce starts to stick or reduces too much.

                                                  3. Add a film of oil (sunflower or groundnut oil are best, but any neutral oil works well) to a large frying pan or wok and place over a medium heat. Once the oil is hot, place the tortillas into the oil and fry until golden on both sides. For a healthier alternative, simply dry fry the tacos (without oil) to warm through on both sides.

                                                  4. To serve up, divide the chilli between serving bowls, serve alongside the cooked rice, then top with pickles and a dollop of creamy coconut yoghurt. Use the tostadas to scoop up the chilli or break into pieces over the top. Enjoy!


                                                        FEAST 1


                                                        Chinese Pancakes With Crispy Pulled Oyster Mushrooms, Date Hoi Sin, Fresh Cucumber & Spring Onions

                                                        INGREDIENTS

                                                        Oyster mushrooms, cucumber, spring onions, sesame seeds, cornstarch, maple syrup, ground garlic, ground ginger, rice vinegar, soy sauce, sesame oil, five spice, vegan boullion (celery), water, pancakes (wheat, flour, water, salt)

                                                        Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                                        NUTRITION

                                                        Calories 479kcal; Protein 13.7g; Fat 4.5g; Saturated Fat 0.2g; Total Carbs 97.4g; Fibre 9.1g; Salt 1g

                                                        METHOD

                                                        Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

                                                        1. Take out a large frying pan and set a steamer over the hob if you don't have a microwave for warming the pancakes.

                                                        2. Use your hands to pull apart the oyster mushrooms into thin strips. Place the cornstarch into a bowl and toss the oyster mushrooms in the cornstarch to coat. Place your frying pan over a medium heat and add a drizzle of oil. Once hot, fry the oyster mushrooms until golden and crispy, around 10 minutes. Break them up using a wooden spoon if they start to stick from the cornstarch.

                                                        3. Meanwhile, finely shred the spring onions (including the green bits!) and cut the cucumber into matchsticks. Warm the pancakes in your steamer for 4-5 minutes or microwave on a low heat for 30 seconds.

                                                        4. Divide the pancakes between serving plates, then load them up with a hoi sin sauce and crispy oyster mushrooms. Finish with a garnish of spring onion and cucumber. Enjoy!

                                                          FEAST 2


                                                          Creamy Coconut Daal With Spice Roasted Cauliflower, Crispy Kale & Coconut Yoghurt

                                                          INGREDIENTS

                                                          Red lentils, cardamom, cinnamon, onion, garlic, ginger, green chilli, ground coriander, garam masala, turmeric, cavolo nero, coconut milk, black 
                                                          mustard seeds, lime, cauliflower, curry powder, cumin seeds, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water, cornflour, potato starch, stabilizer (pectin), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), basmati rice

                                                          Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                                          NUTRITION

                                                          Calories 610kcal; Protein 27.1g; Fat 44g; Saturated Fat 37.9g; Total Carbs 95g; Fibre 16.6g; Salt 0.25g

                                                          Based on a single person portion

                                                          METHOD

                                                          Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

                                                          1. Preheat the oven to 220°C / 200°C fan, then take out a large roasting tray and two saucepans. 

                                                          2. Place the cauliflower in your roasting tray, add a drizzle of oil, season with salt and pepper and give everything a good toss to coat. Roast for 15 minutes or until golden and tender.

                                                          3. Remove any hardy stems from the black kale then chop into bitesized pieces. Once the cauliflower has had 10 minutes in the oven, add the kale to one side of the roasting tray, toss in a little oil, season with salt and roast for the final 5 minutes of cooking time, or until the kale is nice and crispy.

                                                          4. Place the rice in a small saucepan and cover with 2x its volume in water. Bring to the boil, then reduce the heat and cover. Allow to cook for a further 8-10 minutes or until tender.

                                                          5. Warm the daal into your other saucepan until piping hot, around 4-5 minutes. Stir occasionally while cooking and add a splash of water as needed if it reduces too much or starts to stick. Season to taste with salt.

                                                          6. Divide the daal between serving bowls, top with crispy cavolo nero, roasted cauliflower, a squeeze of fresh lime juice and a dollop of creamy coconut yoghurt. Serve alongside your fluffy rice and enjoy!

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