DETOX 1
 

Crunchy Thai Rainbow Salad With Charred Broccolini, Julienned Vegetables & Zingy Sesame Ginger Dressing

INGREDIENTS

White quinoa, red quinoa, tenderstem broccoli, carrot, red cabbage, edamame (soy), sesame oil, ginger, lime juice, rice vinegar, maple syrup, peanuts, red chilli

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

NUTRITION

Calories 569kcal; Protein 22.6g; Fat 24.1g; Saturated Fat 3.2g; Total Carbs 70.2g; Fibre 11.8g; 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 saucepan and a large frying pan.

  2. Add the red and white quinoa to your saucepan and cover by 3cm with boiling water from your kettle. Bring to the boil over a medium-high heat, then reduce the heat to low-medium and cook for 5-6 minutes or until the quinoa is tender but al dente. Watch carefully to avoid overcooking and going mushy.

  3. Place your frying pan over a medium heat and once hot, dry fry (without oil) your peanuts for 2-3 minutes or until golden. Set aside.

  4. Cut the tenderstem broccoli in half, slicing vertically down the centre from spear to base. Place your frying pan over a medium heat and add a drizzle of oil. Once hot, toss in the tenderstem broccoli and cook for 5-8 minutes or until al dente. If you don't like al dente vegetables, cook a little longer to your preference. Toss the edamame beans into the pan for the final minute of cooking to warm through. 

  5. Meanwhile finely slice the red chilli and crush or chop the toasted peanuts.

  6. In a large mixing bowl, add the cooked quinoatenderstem broccoli and edamame, along with the julienned carrots and shredded red cabbage. Drizzle over the sesame ginger dressing and give everything a good mix. 

  7. Divide the crunchy salad mix between serving bowls, then garnish by scattering toasted peanuts and sliced red chilli over the top. Enjoy!


                  NOURISH 1
                   

                   Spicy Indonesian Curry With Crispy Tofu Puffs, Rice Noodles, Pak Choi, Chilli & Mint

                  INGREDIENTS

                  White onion, garlic, lemongrass, ginger, chilli, turmeric, coriander, cumin, coconut milk, vegan boullion (celery), water, tamarind, soy, lemon juice, tofu (soy), cornstarch, pak choi, red chilli, coriander, vermicelli noodles, lime

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

                  NUTRITION

                  Calories 637kcal; Protein 22.2g; Fat 32.1g; Saturated Fat 22.9g; Total Carbs 76.2g; Fibre 9.7g; 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. Boil your kettle, then take out a saucepan and a deep frying pan or wok.

                  2. Place the vermicelli noodles into a bowl, cover with boiling water from your kettle and leave to cook for 5 minutes.

                  3. Empty the curry sauce into your saucepan, place over a medium heat and warm through, around 5 minutes.

                  4. Tear the tofu apart with your hands into bitesized chunks, then place into a bowl along with the cornstarch and give it a good mix to coat. Slice the base off the pak choi and pull apart the leaves with your hands. Finely slice the chilli. Roughly chop the coriander.

                  5. Add a drizzle of a neutral oil (e.g. vegetable, sunflower, groundnut) to your frying pan or wok and once hot, add the tofu and fry until golden and crispy on all sides. Set aside, then add the pak choi to the pan and cook until tender, around 5 minutes.

                  6. Divide the vermicelli between serving bowls, pour over the hot curry sauce, then add the crispy tofu and pak choi on top and garnish with the chilli and coriander. Enjoy!


                                                    NOURISH 2


                                                    Sweet & Smokey Vegan Shakshuka With Whipped Tahini, Toasted Dukkah & Soft Garlic Flatbread

                                                    INGREDIENTS

                                                    Onion, garlic, red pepper, harissa (rehydrated paprika and red chilli peppers, sunflower oil, garlic, salt, mixed spices, rose petals, citric acid), smoked paprika, plum tomatoes, red wine vinegar, maple syrup, butterbeans, tahini (sesame), silken tofu (soy), lemon, nutritional yeast, parsley, almonds, walnuts, sunflower seeds, ground coriander, ground cumin, salt, flatbread (sesame, wheat flour, salt, water, garlic, dried herbs)

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

                                                    NUTRITION

                                                    Calories 649kcal; Protein 26.8g; Fat 27g; Saturated Fat 2.3g; Total Carbs 80.6g; Fibre 15.4g; Salt 1.25g

                                                    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. Place a large frying pan or wok over a medium heat and add the shakshuka sauce. Cook for 4-5 minutes or until piping hot, adding water as needed if it reduces too much or starts to stick.

                                                    2. Warm the flatbread(s) by dry frying (without oil) in a frying pan on both sides for 30-60 seconds or until lightly toasted.

                                                    3. Pick the parsley leaves, then finely chop.

                                                    4. To serve up, divide the shakshuka between serving bowls, drizzle over the whipped tahini, and scatter over the dukkah and fresh parsley. Use your warm flatbread to scoop up all those delicious flavours. Enjoy!


                                                            FEAST 1
                                                             


                                                            Cauliflower Al Pastor Tacos With Guajillo Adobo, Jalapeno Salsa & Chipotle Cashew Crema

                                                            INGREDIENTS

                                                            Cauliflower, dried ancho chillies, red onion, garlic, cumin, oregano, paprika, salt, balsamic vinegar, raw natural cane sugar, jalapenos, coriander, shallots, extra virgin olive oil, red cabbage, cider vinegar, salt, cashews, chipotle paste, yellow corn tacos (water, yellow corn flour, sea salt), lime, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, vegetables 10% (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 552kcal; Protein 16.5g; Fat 18.4g; Saturated Fat 3.9g; Total Carbs 88.4g; Fibre 14.2g; 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. Please note: Prepared cauliflower can smell a little when first opened. This is nothing to worry about and is just the natural compounds being released. Cruciferous vegetables (e.g. cauliflower, broccoli, cabbage, kale) are actually some of the healthiest, most fibrous foods you can eat!

                                                            2. Preheat your oven to 220°C / 200°C fan and take out a large roasting tray. Cut any larger pieces of cauliflower so they're all around 1-1.5 square cm in size. Place the cauliflower into the roasting tray and toss in oil, salt and pepper. Roast in the oven for 10 minutes, then stir through the guajillo adobo sauce to coat thoroughly and roast for a further 10-15 minutes or until charred and cooked through.

                                                            3. Warm the tacos by dry frying (without oil) in a frying pan over a high heat for 10-20 seconds on each side. Set aside and keep warm.

                                                            4. To serve up, divide a little of the pickled cabbage between the tacos, place the cauliflower pieces on top, then pile up with the jalapeno salsa (spicy!), chipotle cashew crema and a squeeze of fresh lime. Enjoy!


                                                              FEAST 2


                                                              Crispy Chilli Tofu Tossed in Spring Onions & Sesame Seeds, With Sticky Jasmine Rice & Seasonal Greens

                                                              INGREDIENTS

                                                              Tofu (water, soya beans* (31%), nigari), potato starch, cumin, onion, garlic, ginger, red chilli, black pepper, tomato puree, soy sauce (gluten free), raw natural cane sugar, red pepper, green pepper, jasmine rice, curly green kale

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

                                                              NUTRITION

                                                              Calories 565kcal; Protein 25.8g; Fat 10.1g; Saturated Fat 2.1g; Total Carbs 83.7g; Fibre 7.5g; Salt 1.4g

                                                              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 saucepan, a steamer (or a second saucepan if you don't have a steamer) and a deep frying pan or wok.

                                                              2. Add the jasmine rice to one of your saucepans, cover with 2x its volume in water and place over a medium-high heat. Bring to a boil, then reduce the heat and cover, cooking for a further 8-10 minutes or until tender.

                                                              3. Set your steamer over the hob and steam the kale for 5-10 minutes or until tender. If you don't have a steamer, you can boil the kale in water for the same time.

                                                              4. Tear the tofu into bitesized pieces with your hands, then place into a bowl and toss through the cornstarch until evenly coated. Add a drizzle of a neutral oil (e.g. vegetable, sunflower, groundnut) to your frying pan or wok and once hot, add the tofu and fry until golden and crispy on all sides, then transfer to a bowl lined with kitchen towel.

                                                              5. Drain the oil from your frying pan, then add the chilli sauce and cook until simmering, around 2-3 minutes. Add water if the sauce reduces too much or starts to stick. Once the sauce is hot, return the tofu to the pan, stir through for 1-2 minutes, then take off the heat.

                                                              6. Meanwhile, finely slice the spring onion. Divide the ricechilli tofu and steamed kale between serving bowls. Scatter over the sliced spring onion and enjoy!

                                                                                  Availability