DETOX 1
 

Kale Caesar With Baby Gem, Golden Sourdough Croutons, White Beans, Caper Caesar Dressing & Almond Parmesan

INGREDIENTS

Baby gem lettuce, cavolo nero, cannellini beans, sourdough (wheat), ground almonds, nutritional yeast, cashews, apple cider vinegar, water, capers, maple syrup, miso (soya), wholegrain mustard, black pepper, lemon juice, garlic

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

NUTRITION

Calories 525kcal; Protein 25.5g; Fat 15.4g; Saturated Fat 2.6g; Total Carbs 74g; Fibre 16.8g; Salt 1g

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 your oven to 200°C / 180°C fan and take out a large roasting tray. Toss the sourdough croutons in a drizzle of olive oil and season well with salt and pepper. If you like garlic croutons, you could also toss a clove of grated garlic through them (optional). Roast for 10 minutes or until golden and crispy. 

  2. Remove any hardy stems from the cavolo nero, then shred the leaves and place them into a mixing bowl. Add a pinch of salt and a drizzle of extra virgin olive oil to the bowl, then massage the kale firmly with your hands for 2-3 minutes or until the kale softens/wilts. Alternatively, if you're not a fan of raw kale you could steam or boil for 5-10 minutes.

  3. This recipe calls for half a head of baby gem per person, so set any remaining aside for another meal. Cut off the base from the lettuce, then finely slice along the head horizontally to shred the leaves. 

  4. Cook the quinoa in a saucepan of boiling water for 8-10 minutes or until tender. Drain, rinse to cool, then set aside.

  5. Place the cavolo nero, baby gem, croutons, quinoacannellini beans and dressing into a mixing bowl and give everything a good mix to coat in the dressing. Scatter over the almond parmesan and enjoy!


                      NOURISH 1
                        

                      Lemon Braised Chickpeas in A Rich & Flavoursome White Wine Broth With Crispy Vegetables & Tangy Caper Salsa Verde

                      INGREDIENTS

                      Chickpeas, carrot, onion, celery, sea salt, bay leaf, extra virgin olive oil, cavolo nero, lemon, parsnip, sweet potato, parsley, mint, capers, dijon mustard, red wine vinegar, lemon juice, garlic

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

                      NUTRITION

                      Calories 619kcal; Protein 20.8g; Fat 3.4g; Saturated Fat 0.3g; Total Carbs 127.1g; Fibre 28.5g; 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. Preheat your oven to 200°C / 220°C fan, then take out a large roasting tray, a steamer and a saucepan.

                      2. Cut the top and tail off the parsnip and sweet potato, then dice into small 1cm cubes. Place into your roasting tray, toss in a drizzle of olive oil and season well with salt and pepper. Roast for 15-20 minutes or until tender and crispy.

                      3. Remove any hardy stems from the cavolo nero, then roughly chop the leaves into bitesized pieces. Steam for for 5-10 minutes or until tender. If you don't have a steamer you can boil for the same time.

                      4. Empty the chickpeas in broth into your large saucepan and place over a medium high heat. Bring to the boil, then reduce the heat and continue to cook for 2-3 minutes or the broth is piping hot and beans are cooked through.

                      5. To serve up, divide the chickpeas in broth between serving bowls, top with the cavolo nerocrispy vegetables and a generous drizzle of tangy caper salsa verde. Enjoy!


                                                          NOURISH 2



                                                          Super Green Coconut & Lemongrass Broth With Soba Noodles & Spring Vegetables

                                                          INGREDIENTS


                                                          Lemongrass, coriander, lime leaves, onion, ginger, garlic, coconut milk, tenderstem broccoli, sugar snap peas, soba noodles (wheat flour, buckwheat flour, water, salt), lime, tofu (water, soya beans, nigari), vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg)

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

                                                          NUTRITION

                                                          Calories 667kcal; Protein 25.2g; Fat 28.7g; Saturated Fat 22.4g; Total Carbs 90.6g; Fibre 8.6g; 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 the kettle and take out a large saucepan. Place your saucepan over a medium heat, fill it with your boiling water and once bubbling, cook the soba noodles for 6-8 minutes or until tender.

                                                          2. Pour the broth into a separate saucepan and cook over a medium heat for 3-5 minutes or until piping hot. 

                                                          3. Place a large frying pan over a medium-high heat. Add a drizzle of oil to your frying pan, then fry the broccoli and sugar snap peas for around 5-8 minutes or until the veg is nicely charred and al dente. Season to taste with a dash of soy sauce or salt if you don't have any.

                                                          4. Divide the soba noodles between serving bowls, pour over the hot broth and top with the tofu and vegetables. Finish with a squeeze of fresh lime and enjoy!


                                                                      FEAST 1
                                                                       


                                                                      Freshly Made Gnocchi Tossed In A Rich Porcini Lentil Ragu With Almond Parmesan

                                                                      INGREDIENTS

                                                                      Lentils, porcini mushrooms, white onion, carrot, celery, red wine, water, garlic, thyme, bouillon (celery), soy sauce, balsamic vinegar, tomato puree, vegan gnocchi (potato puree, vegetable extracts, spices, potato flakes, water, cornstarch, flour (wheat)), almonds, parmesan

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

                                                                      NUTRITION

                                                                      Calories 512kcal; Protein 25.7g; Fat 1.6g; Saturated Fat 0.3g; Total Carbs 93.9g; Fibre 12.6g; Salt 1.5g

                                                                      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 and take out two saucepans.

                                                                      2. Fill one saucepan with boiling water, season well with salt and place over a medium-high heat. Once bubbling, add the gnocchi and cook until al dente, around 2-3 minutes. Drain, reserving a little of the pasta water.

                                                                      3. Meanwhile, heat the porcini lentil ragu in your other saucepan over a medium-high heat for around 4-5 minutes. The sauce should reduce and thicken a little and be piping hot throughout before serving.

                                                                      4. Add a splash of pasta water to the porcini lentil ragu, along with the gnocchi and give everything a good stir to coat. Divide between serving bowls, then finish with a drizzle of extra virgin olive oil (optional) and a scattering of almond parmesan. Season with salt and pepper to taste. Enjoy!


                                                                        FEAST 2

                                                                        Creamy Cauliflower & Aubergine Korma With Toasted Cashews, Fresh Coriander & Rice

                                                                        INGREDIENTS

                                                                        Onion, ginger, garlic, tomato puree, garam masala, cumin powder, turmeric powder, cardamom powder, coconut milk, 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, vegan boullion (celery), fresh lemon juice, cauliflower, aubergine, cashews, coriander, basmati rice

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

                                                                        NUTRITION

                                                                        Calories 692kcal; Protein 11.3g; Fat 4g; Saturated Fat 2.3g; Total Carbs 157.3g; Fibre 10.2g; Salt 2g

                                                                        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 your oven to 200°C / 180°C fan, boil your kettle, then take out a roasting tray, frying pan and saucepan.

                                                                        2. Place your cauliflower florets into your roasting tray, toss in a drizzle of oil and season well with salt and pepper. Roast for 15 minutes or until tender and beginning to char.

                                                                        3. Place the basmati rice into your saucepan and cover with 2.5x its volume in boiling water from your kettle. Cook over a medium heat until tender but al dente, around 8-10 minutes.

                                                                        4. Place your frying pan over a medium heat, then add the cashews to toast for around 2-3 minutes. Remove and set aside.

                                                                        5. Add a drizzle of oil to the same frying pan and cut the aubergine into 1.5cm cubes. Fry until tender, around 8-10 minutes. Aubergine can sometimes take a little longer to cook, so be patient and keep cooking until it's super soft and silky - it's worth the wait! Once cooked, add the roasted cauliflower into the pan along with the korma sauce and cook until piping hot, around 2-3 minutes.

                                                                        6. Meanwhile, roughly chop the coriander leaves.

                                                                        7. Divide the rice and curry between serving bowls, garnish with the toasted cashews and a scattering of fresh coriander. Enjoy!

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