DETOX 1
  


Tuscan Panzanella Salad, Golden Sourdough Croutons & Caper Vinaigrette

INGREDIENTS

Plum tomatoes, sourdough (wheat), basil, capers, balsamic vinegar, red wine vinegar, extra virgin olive oil, maple syrup, garlic, butterbeans, red onion, vegan mozarella (organic soya milk, coconut oil, sea salt, nutritional yeast, tapioca flour, carageenan, lactic acid)

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

NUTRITION

Calories 537kcal; Protein 19.4g; Fat 26.5g; Saturated Fat 14.1g; Total Carbs 63.6g; Fibre 14.5g; 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. Preheat your oven to 200°C / 180°C fan, then take out a roasting tray and a large mixing bowl.

  2. Add the sourdough croutons to your roasting tray, toss in a little extra virgin olive oil and roast for 5-10 minutes or until golden.

  3. Slice the plum tomatoes into bitesized segments. Drain and rinse the butterbeans. Pick the basil leaves. Peel and finely slice the red onions. Roughly tear the vegan mozzarella into chunks. 

  4. Once the croutons are ready, add everything to a mixing bowl, except for the vegan mozzarella and a reserving a few red onion slices and basil leaves for garnishing. Toss well to combine, then divide between serving bowls. Tear over the vegan mozarella, garnish with basil and red onion, add a drizzle of good quality extra virgin olive oil (optional) and season well with salt and pepper. Enjoy! 


                              NOURISH 1
                                


                              Soba Noodle Salad With Smacked Cucumber, Juicy Nectarine, House Pickles & Sesame Dressing

                              INGREDIENTS

                              Soba noodles (wheat flour, buckwheat flour, water, salt), red cabbage, carrot, mooli, ginger, lime, sesame oil, light soy sauce, maple syrup, peanut butter, rice vinegar, dried chilli flakes, garlic, dried nori seaweed, peach, cashews

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

                              NUTRITION

                              Calories 581kcal; Protein 19.3g; Fat 19g; Saturated Fat 3.5g; Total Carbs 91.2g; Fibre 5.4g; 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 a saucepan. Pour boiling water from the kettle into your saucepan and place over a medium heat. Once the water is bubbling, add the soba noodles and cook for 5-6 minutes or until tender but al dente. Once cooked, drain then rinse until the noodles are cold.

                              2. To make the smacked cucumber, place the cucumber on a cutting board and place a chef’s knife, flat, on top. Using the palm of your hand, smack the knife until the cucumber splits and breaks. Chop into bite size pieces, transfer to a bowl and toss through the pickling liquid. Set aside and allow the smacked cucumber to pickle while you finish the remaining ingredients.

                              3. Place your frying pan over a medium heat and dry fry (without oil) the cashews for 2-3 minutes, tossing occasionally until lightly toasted. Remove the cashews from the pan and roughly crush or chop with a knife.

                              4. Slice the peach and cut the nori seaweed into thin strips, working horizontally across the nori sheet.

                              5. To serve up, divide the soba noodles between serving bowls, then top with the pickled vegetables, smacked cucumber, sliced peach, toasted cashews and nori strips. Drizzle over the sesame ginger dressing and enjoy!


                                                                          NOURISH 2

                                                                          Rich & Creamy Tempeh Tikka Masala With Toasted Flaked Almonds, Fresh Coriander & Basmati Rice

                                                                          INGREDIENTS

                                                                          Tempeh (soy), cumin, coriander, turmeric, garam masala, water, paprika, cardamom, garlic, ginger, onion, tomato puree, plum tomatoes, chilli flakes, coconut milk, basmati rice, coriander, flaked almonds, plant-based yoghurt (water, oats, rapeseed oil, potato starch, potato protein, malic acid, lactic acid, stabiliser (pectin), calcium carbonate, calcium phosphate, salt, vitamins (D2 and B12), potassium iodite

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

                                                                          NUTRITION

                                                                          Calories 694kcal; Protein 30.3g; Fat 27.1g; Saturated Fat 13.4g; Total Carbs 86.5g; Fibre 7.5g; Salt 0.5g

                                                                          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. Take out a saucepan and a frying pan or wok.

                                                                          2. Place the rice into one of your saucepans and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat, cover and continue to cook for 8-10 minutes or until tender but al dente. Drain and set aside to keep warm.

                                                                          3. Cut the tempeh into bitesized chunks, aiming for 1.5cm cubes. Place the cubes into a bowl along with the tempeh marinade and let sit for 5 minutes (optional). 

                                                                          4. Place your frying pan or wok over a medium heat and dry fry the almond flakes until toasted and golden. Set aside.

                                                                          5. Transfer the tempeh and marinade to the same frying pan and cook over a medium heat for around 10 minutes or until all the marinade is absorbed by the tempeh. Once the tempeh is dry, add a drizzle of oil and fry for 2-3 minutes, turning occasionally until golden. Set aside.

                                                                          6. Pour the tikka masala sauce into the pan with the tempeh and deglaze to release any caramelised bits stuck to the bottom of the pan. Cook for 3-5 minutes or until bubbling and piping hot throughout. Season to taste with salt.

                                                                          7. To serve up, divide the rice and tempeh tikka masala between serving bowls, scatter over the toasted flaked almonds and a few coriander leaves. Season with salt and black pepper to taste. 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



                                                                                  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. Cut any larger pieces of cauliflower so they're all around 1-1.5 square cm in size. Place into your roasting tray, add a drizzle of oil, season with the spice mix, 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 black kale, 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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