MENU | DELIVERED OCTOBER 24

 

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 tenderstem broccoli and fry for 6-8 minutes or until charred and tender.

  4. Pick the mint and coriander leaves.

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


    NOURISH 1      


    Rich & Creamy Pumpkin Coconut Malai Curry With Autumnal Slaw & Tricolour Quinoa

    INGREDIENTS

    Crown prince pumpkin, red onion, ginger, garlic, chopped tomatoes, cumin, cinnamon, chilli, garam masala, organic coconut sugar, coconut milk, lime juice, apple cider vinegar, water, raw natural cane sugar, sea salt, carrot, fennel, red cabbage, quinoa, lime

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

    NUTRITION

    Calories 662kcal; Protein 16.9g; Fat 28.6g; Saturated Fat 22.2g; Total Carbs 95g; Fibre 21.7g; Salt 0.85g

    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, preheat your oven to 200°C, then take out a large roasting tray and two saucepans.
    2. Place the autumnal slaw into a small bowl, squeeze over the fresh lime and season with salt to taste. Leave to pickle while you finish the rest of the cooking.

    3. Pour boiling water from your kettle into one of your saucepans, add the quinoa, place over a medium high heat and bring to the boil. Once bubbling, reduce the heat to low and cook for 5-8 minutes or until tender but al dente.

    4. Place your crown prince pumpkin wedges into your roasting tray, drizzle with a little olive oil and season well with salt and pepper. Roast in the oven for 15-20 minutes or until tender and caramelised.

    5. Add the malai curry sauce to your other saucepan over a medium heat and warm through for 3-5 minutes. Add water if the sauce reduces too much or starts to stick. Season to taste with salt.

    6. To serve up, divide the malai curry sauce between serving bowls, top with wedges of pumpkin and serve alongside the autumnal slaw and quinoa. Enjoy!


                                                      NOURISH 2                                                         


                                                      Slow-Cooked Moroccan Stew With Dates, Olives, Cannellini Beans & A Zingy Chermoula Dressing

                                                      INGREDIENTS

                                                      Turmeric, cumin, coriander, cloves, allspice, nutmeg, star anise, cinnamon, onion, rosemary, bay leaves, garlic, vegan red wine, carrots, celery, mushroom, dates, potato, cannellini beans, vegetable stock (celery), soy sauce, tomato puree, mint, parsley, garlic, lemon, orange, extra virgin olive oil

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

                                                      NUTRITION

                                                      Calories 593kcal; Protein 27.9g; Fat 2.5g; Saturated Fat 0.6g; Total Carbs 119.8g; Fibre 32.7g; 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. Remove any hardy stalks from the kale and finely slice the leaves.

                                                      2. Add the stew and sliced kale to a large saucepan and place over a medium-high heat. Bring everything to the boil, then reduce to a low-medium heat and continue simmering for 5-10 minutes or until the kale has wilted and the veg is piping hot throughout.

                                                      3. To serve, divide the stew and kale between serving bowls, drizzle over the chermoula dressing and 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

                                                                        Freshly Made Scialatielli With A Rich Creamy Cashew Mushroom Sauce & Fresh Parsley

                                                                        INGREDIENTS

                                                                        Fresh scialiatielli (durum wheat flour, water, rice flour), chestnut mushrooms, cashews, soy milk, gluten free soy sauce, onion, garlic, lemon juice, black pepper, garlic powder, parsley

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

                                                                        NUTRITION

                                                                        Calories 694kcal; Protein 33.3g; Fat 18.5g; Saturated Fat 18.5g; Total Carbs 121.6g; Fibre 3.2g; 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 your kettle, then take out a large saucepan and a frying pan.

                                                                        2. Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the scialatielli pasta to the pan and cook for 2-3 minutes or until al dente.

                                                                        3. Place your frying pan over a medium-high heat. Slice the chestnut mushrooms and peel and grate or roughly chop the garlic. Add a drizzle of oil to the pan and fry the mushrooms for 5-10 minutes or until browned. Add the garlic to the pan and cook for 1 minute more or until the garlic is cooked. Reduce the heat to low, add the sauce to the pan and cook until it has reduced and thickened, around 2-5 minutes. Season to taste with salt or soy.

                                                                        4. While everything cooks, finely chop the parsley.

                                                                        5. Drain the pasta when cooked, reserving some of the pasta water. Mix the pasta into the mushrooms and sauce, then toss until coated well, adding a little pasta water until you get a silky, creamy texture. Serve with the fresh parsley and season well with salt and pepper. 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!