MENU | DELIVERED APR 17 & 20



DETOX 1
  


Thai Noodle Salad with Broccolini, Spicy Cashews, Pickles, Coriander & Satay Sauce


INGREDIENTS

Tenderstem broccoli, cashews, paprika, garlic powder, onion powder, sesame seeds, ground ginger, turmeric, maple syrup, peanut butter, lime, soy sauce, water, ginger, sesame oil, coriander, carrot, daikon, rice vinegar, raw natural cane sugar, salt

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

NUTRITION

Calories 638kcal; Protein 28.5g; Fat 22.2g; Saturated Fat 17.7g; Carbs 93.1g; Fibre 34.7g; 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. Boil a kettle then take out a large frying pan.

  2. Place the vermicelli into a heat proof bowl, pour over boiling water from your kettle to cover and leave for 4-5 minutes to allow the noodles to cook. Drain, rinse with cold water and set aside.

  3. Place your frying pan over a medium heat and add a drizzle of oil to the pan. Once the pan is hot, add the broccoli and fry for 6-8 minutes or until charred and tender.

  4. Pick the coriander leaves.

  5. To serve up, divide everything between serving bowls, drizzle generously with the satay sauce and enjoy!



                                                NOURISH 1
                                                 
                                                 


                                                Caribbean Curried Chickpeas With Coconut Slaw & Scotch Bonnet Chilli Jam

                                                INGREDIENTS

                                                Onion, carrot, celery, ginger, garlic, turmeric, allspice, curry powder, oregano, scotch bonnet, boullion (soy, celery), tomato puree, soy sauce, tomato, chickpeas, sea salt, black pepper, basmati rice, red cabbage, carrot, apple cider vinegar, raw natural cane sugar, coconut yoghurt (coconut milk, coconut water, cornflour, potato starch, pectin, non-dairy cultures (S. Thermophilus + L. Bulgaricus, Lactobacillus Acidophilus, Bifidobacterium Lactis)), red peppers, plum tomatoes, agave

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

                                                NUTRITION

                                                Calories 630kcal; Protein 22.5g; Fat 8.1g; Saturated Fat 2.5g; Total Carbs 118.6g; Fibre 13.7g; Salt 1.8g

                                                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 two saucepans - one large and one small.

                                                2. Place the rice in your small saucepan, cover with 2x its volume in water, bring to the boil, then cover, reduce the heat and cook until tender, around 8-10 minutes.

                                                3. Drain the chickpeas, then empty into your large saucepan along with the caribbean curry sauce. Place over a medium heat and cook for 5-10 minutes to warm through. If it reduces too much or starts to stick during cooking, just a splash of water as needed. Season well with salt and pepper to taste.

                                                4. Place the sliced red cabbage into a bowl and stir through the coconut yoghurt to make the coconut slaw.

                                                5. To serve up, divide the rice, curry and coconut slaw between serving bowls and garnish with a spoon of scotch bonnet chilli jam (very spicy!). Enjoy!


                                                                                                                NOURISH 2
                                                                                                                   


                                                                                                                Nourishing Spring Stew With Crispy Vegetables, Cavolo Nero, Cannellini Beans & 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. Drain the cannellini beans, then empty into your large saucepan along with the stew and 200ml of water. Place over a medium high heat, bring to the boil, then reduce the heat and continue to cook for 2-3 minutes or until the stew is piping hot and beans are cooked through.

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


                                                                                                                                                        FEAST 1


                                                                                                                                                        Spicy Dan Dan Noodles With Walnut Miso & Mushrooms, Tossed In Garlicky Peanut Sesame Sauce

                                                                                                                                                        INGREDIENTS

                                                                                                                                                        Chestnut mushrooms, organic tofu (water, 
                                                                                                                                                        soya beans, nigari), walnuts, miso (soy), spring onion, sesame oil, ginger, garlic, chilli, soy sauce, mirin, rice vinegar, peanut butter, peanuts, udon noodles (wheat flour, sea salt)

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

                                                                                                                                                        NUTRITION

                                                                                                                                                        Calories 694kcal; Protein 35g; Fat 27g; Saturated Fat 3.6g; Total Carbs 87.7g; Fibre 14.5g; Salt 3g

                                                                                                                                                        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 two frying pans.

                                                                                                                                                        2. Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the udon noodles to the pan and cook for 5-6 minutes or until tender but al dente.

                                                                                                                                                        3. Place a frying pan over a medium heat and add the peanuts. Dry fry the peanuts for 3-4 minutes or until nicely toasted, tossing occasionally so they don't burn. Set aside and roughly crush the peanuts by pressing down on them with a rolling pin or bottom of a heavy pan.

                                                                                                                                                        4. Place the same frying pan back over a medium heat and add a drizzle of oil (use sesame oil if you have it, but any oil works well). Once hot, add the dan dan mince and cook for 5 minutes or until the mince has started to crisp up a little. Remove from the heat, add half of the garlic sesame sauce and stir through.

                                                                                                                                                        5. Remove the pak choi leaves from the base of the stem using your hands. Place your other frying pan over a medium heat and add a drizzle of oil. Once hot, fry the pak choi until tender, around 5 minutes. Season with a little soy or salt to taste.

                                                                                                                                                        6. Meanwhile, remove and discard 1-inch from the base of the spring onions, then roughly slice the remaining stems.

                                                                                                                                                        7. To serve up, divide the cooked noodles between serving bowls. Top with the dan dan mince and drizzle over the remaining sauce. Finishw ith the spring onion and toasted peanut garnish and serve alongside the pak choi. Enjoy! 


                                                                                                                                                                      FEAST 2


                                                                                                                                                                      Aubergine Parm Sandwich With Tomato Marinara & Pesto Mayo On Soft Vegan Brioche

                                                                                                                                                                      INGREDIENTS

                                                                                                                                                                      Aubergine, garlic, tomatoes, basil, salt, pepper, balsamic vinegar, tomato puree, soy milk, lemon juice, agave, vegetable oil (soy), basil, white flour (wheat), panko breadcrumbs (wheat), vegan brioche (fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine, niacin), soya milk, water, rapeseed oil, cane sugar, yeast, salt, flour improver) baby new potatoes

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

                                                                                                                                                                      NUTRITION

                                                                                                                                                                      Calories 774kcal; Protein 14.26g; Fat 34g; Saturated Fat 4.6g; Total Carbs 108g; Fibre 17.26g; Salt 0.5g

                                                                                                                                                                      METHOD

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

                                                                                                                                                                      1. Preheat the oven to 220°C / 200°C fan, then take out a large roasting tray, a saucepan and a wok or deep frying pan.

                                                                                                                                                                      2. Cut the new potatoes into 1-1.5 square cm pieces. Place into your roasting tray, then drizzle with olive oil and season well with salt and pepper. Roast in the oven for 15-20 minutes or until golden and crispy.

                                                                                                                                                                      3. Cut the aubergine into 1cm rounds. Place the flour into one bowl along with 130ml of plant milk (recommended) or water. If you are one person then use half this volume of liquid and if you are four people then double it. Mix well to combine and make your batter. Place the panko breadcrumbs into another bowl and season well with salt and pepper. Dip the aubergine rounds into the batter, then the panko breadcrumbs to coat.

                                                                                                                                                                      4. Heat 1cm of a neutral oil (e.g. sunflower, groundnut or vegetable, but not olive oil) in a wok or deep frying pan, then fry the aubergine slices until golden on both sides. Remove and place into a bowl lined with kitchen towel, allowing it to cool slightly before serving.

                                                                                                                                                                      5. Meanwhile, place the marinara sauce in your small saucepan over a medium heat and warm through for a few minutes. Slice the vegan brioche in half and toast in a frying pan just before serving.

                                                                                                                                                                      6. Build your burgers with a layer of marinara sauce on the bottom, then the aubergine, another drizzle of marinara and then the vegan pesto mayo on top. Serve alongside the crispy potatoes with extra pesto mayo for dipping and enjoy! 

                                                                                                                                                                       


                                                                                                                                                                        MONTHLY SPECIAL


                                                                                                                                                                        Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt & Garlic Naan

                                                                                                                                                                        INGREDIENTS

                                                                                                                                                                        Cumin seeds, coriander seeds, fenugreek, star anise, cardamom, cinnamon, chilli flakes, ginger, black mustard seeds, bay leaf, curry leaves, tinned tomatoes, vinegar, molasses, tomato puree, coconut milk, water, diced onion, garlic, turmeric, coconut sugar, garam masala, beluga lentils, lime, coconut cream, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water (23%), cornflour, potato starch, stabilizer (pectin*), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), coriander, naan (wheat flour, sesame seeds, water, salt, yeast, vegetable oil), red onion, red wine vinegar, raw natural cane sugar, black mustard seeds, fenugreek seeds, fennel seeds

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

                                                                                                                                                                        NUTRITION

                                                                                                                                                                        Calories 705kcal; Protein 24.6g; Fat 27.8g; Saturated Fat 22.7g; Total Carbs 98.3g; Fibre 23.8g; 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. Heat the daal in a saucepan over a medium heat for around 4-5 minutes or until piping hot. Stir occasionally while cooking, adding a splash of water as needed if it starts to stick. Season with salt to taste.

                                                                                                                                                                        2. Warm the naan in a dry frying pan for 30 seconds on each side.

                                                                                                                                                                        3. Roughly chop the coriander leaves.

                                                                                                                                                                        4. To serve up, divide the daal between serving bowls, top with a dollop of coconut yoghurt, some Indian pickled red onion and a scattering of fresh coriander. Enjoy!