DETOX 1
  

Summer Rolls With Vietnamese Pickled Cabbage, Carrot, Nectarine, Mint & Peanut Dipping Sauce

INGREDIENTS

Organic rice paper (rice flour, tapioca, sea salt), vermicelli (mung bean, water), mint, nectarine, carrot, purple cabbage, rice vinegar, water, raw natural cane sugar, water, star anise, cinnamon stick, coriander seeds, cloves, 
peanut butter, lime, soy sauce (gluten free), garlic powder, ginger, sesame oil

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

NUTRITION

Calories 527kcal; Protein 10.7g; Fat 14.4g; Saturated Fat 2.7g; Total Carbs 93.1g; Fibre 7.5g; Salt 0.75g

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. NB: Nectarines are sent out firm to avoid damage in transit. If they are not ripe, simply place them in a warm spot, allow some time to ripen and come back to this recipe later.

  2. Boil a kettle and place the vermicelli noodles into a heatproof bowl. Cover with boiling water and leave to cook until tender, around 5 minutes.

  3. Peel the carrot and cut into matchsticks. Pick the mint leaves. Slice the nectarine into 12 wedges. Drain the pickled cabbage and place into a bowl.

  4. Take out a shallow pan or a wide, lipped plate big enough to fit the rice paper and fill with an inch of water. Fold a tea towel in half and place it next to the dish. Place one rice paper in the water and let it rest for about 20 seconds or until it's pliable but not super floppy. Carefully lay it on the flat towel. Place a few mint leaves in the middle of the paper, followed by a small handful of vermicelli, a slice of nectarine, some cabbage and a few strips of carrot

  5. Fold the lower edge up over the fillings and tuck it in over the other side of the fillings so it's tight and compact. Fold over the short sides like you would to make a burrito, then roll it up firmly. Repeat with the remaining ingredients.

  6. Serve the summer rolls with the peanut dipping sauce and enjoy! 


                        NOURISH 1
                          

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

                        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

                        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 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. Drizzle over the chiu chow chilli sauce and enjoy!


                                                              NOURISH 2



                                                              Chana Masala With Fresh Dill, Creamy Coconut Yoghurt & Forbidden Black Rice

                                                              INGREDIENTS

                                                              Chickpeas, plum tomatoes, tomato puree, garlic, ginger, onion, medium curry powder, fennel seeds, turmeric, fenugreek, fresh dill, wholegrain rice, coconut yoghurt (coconut milk, coconut water, cornflour, potato starch, stabilizer (pectin), non-dairy cultures (s.thermophilus + l.bulgaricus. lactobacillus acidophilus, bifidobacterium lactis)

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

                                                              NUTRITION

                                                              Calories 643 kcal; Protein 26.3g; Fat 11.9g; Saturated Fat 3.2g; Total Carbs 111.5g; Fibre 16.2g; 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. Boil your kettle then take out two large saucepans

                                                              2. Pour boiling water from your kettle into one of your saucepans, place over a medium heat, add the black rice and cook until tender, around 15 minutes.

                                                              3. Heat the chana masala in your other saucepan over a medium heat for around 5 minutes, stirring occasionally until piping hot. Add water as needed if the sauce reduces too much or starts to stick. 

                                                              4. To serve up, divide the chana masala between serving bowls, top with a dollop of coconut yoghurt, some fresh dill and serve alongside the black rice. Season well with salt and pepper, and 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 10-15 minutes. Break them up using two wooden spoons as you cook and keep frying until they're all golden and crispy on all sides - they can take a little time depending on how crowded your pan is. Season the mushrooms with sea salt to taste (optional).

                                                                          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


                                                                                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!

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