DETOX 1
  

Kale Caesar With Baby Gem, Golden Sourdough Croutons, White Beans, Caper Caesar Dressing & Almond Parmesan

INGREDIENTS

Baby gem lettuce, cavolo nero, cannellini beans, sourdough (wheat), ground almonds, nutritional yeast, cashews, apple cider vinegar, water, capers, maple syrup, miso (soya), wholegrain mustard, black pepper, 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 525kcal; Protein 25.5g; Fat 15.4g; Saturated Fat 2.6g; Total Carbs 74g; Fibre 16.8g; Salt 1g

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 and take out a large roasting tray. Toss the sourdough croutons in a drizzle of olive oil and season well with salt and pepper. If you like garlic croutons, you could also toss a clove of grated garlic through them (optional). Roast for 10 minutes or until golden and crispy. 

  2. Remove any hardy stems from the cavolo nero, then shred the leaves and place them into a mixing bowl. Add a pinch of salt and a drizzle of extra virgin olive oil to the bowl, then massage the kale firmly with your hands for 2-3 minutes or until the kale softens/wilts. Alternatively, if you're not a fan of raw kale you could steam or boil for 5-10 minutes.

  3. This recipe calls for half a head of baby gem per person, so set any remaining aside for another meal. Cut off the base from the lettuce, then finely slice along the head horizontally to shred the leaves. 

  4. Cook the quinoa in a saucepan of boiling water for 8-10 minutes or until tender. Drain, rinse to cool, then set aside.

  5. Place the cavolo nero, baby gem, croutons, quinoacannellini beans and dressing into a mixing bowl and give everything a good mix to coat in the dressing. Scatter over the almond parmesan and enjoy!

 



                                      NOURISH 1
                                        


                                      Sushi Burrito With Sesame Ginger Tofu, House Pickles & Avocado With Sesame Ginger Dressing

                                      INGREDIENTS

                                      Nori seaweed, sushi rice, tofu (soy), avocado, carrot, purple cabbage, rice vinegar, water, raw natural cane sugar, salt, sesame oil, ginger, garlic, lime, agave, soy sauce

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

                                      NUTRITION

                                      Calories 564kcal; Protein 17.7g; Fat 33.7g; Saturated Fat 6.6g; Total Carbs 53.7g; Fibre 11g; 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, large frying pan and some baking parchment (not essential but it helps with rolling).

                                      2. Empty the sushi rice into your saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat to low, cover and simmer until tender but al dente, around 10 minutes. Remove from the heat, rinse and drain so it cools to body temperature.

                                      3. Cut the tofu into 2cm wide blocks. Place your frying pan over a medium heat and add a drizzle of oil. Fry the tofu for 8-10 minutes or until golden on all sides. Add half of the dressing to the pan for the final minute of cooking and turn the tofu through the dressing to allow it to glaze. 

                                      4. Peel and slice the avocado into thin wedges.

                                      5. Cut a piece of baking parchment so it's a little larger than the piece of nori. Place onto a clean board and place the nori in the middle. Spread a layer of sushi rice all the way to the side edges, leaving 1 inch at the top so you can seal it. 

                                      6. Layer pickles (drain first), tofu and avocado on top of each other at the bottom of the wrap, leaving the rest of the wrap as rice only. Then roll it up gently from the bottom to the top, using the baking parchment to keep it tight and compact as you roll. As you get close to the end, wet the last inch of the nori to seal. Place it seam side down on the parchment, leave for a minute to seal properly, then cut in half. Use the remaining dressing as a dipping sauce. Enjoy!


                                                                                              NOURISH 2

                                                                                              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. Empty the Caribbean chickpea curry into your larger saucepan, 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. Drain the red cabbage, then place 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!


                                                                                                        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

                                                                                                              Super Green Summer Garden Risotto With Spinach & Basil Pesto, Peas, Courgettes, Mint & Toasted Hazelnuts

                                                                                                              INGREDIENTS

                                                                                                              Pearl barley, onion, garlic, white wine, lemon, hazelnuts, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg), spinach, basil, nutritional yeast, peas, courgette, mint

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

                                                                                                              NUTRITION

                                                                                                              Calories 504kcal; Protein 16.8g; Fat 82.6g; Saturated Fat 1g; Total Carbs 82.6g; Fibre 19.8g; Salt 0.2g

                                                                                                              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. Take out a frying pan and a saucepan. Thinly slice or peel the courgette into ribbons lengthways. Pick and finely chop the mint leaves. 

                                                                                                              2. Empty the risotto into your saucepan, place over a medium heat and warm through until piping hot, around 5-8 minutes. Add a splash of water as you cook if it reduces too much or starts to stick. Stir through half the mint, a squeeze of lemon and a drizzle of extra virgin olive oil (optional) during the final minute of cooking. Season well with salt and pepper.

                                                                                                              3. Place your frying pan over a medium heat, then add the hazelnuts and dry fry (without oil) until golden, around 2-3 minutes. Remove, set aside and lightly crush or chop. When the risotto is almost ready, add a drizzle of oil to your frying pan and fry the courgette ribbons until lightly charred. Be careful not to overcook them, you want them to retain some bite to add texture to the dish. Season to taste with salt and pepper.

                                                                                                              4. Divide the risotto between serving bowls, then top with the charred courgettes, a scattering of toasted hazelnuts, the remaining mint and another squeeze of fresh lemon. Season to taste with salt and pepper and enjoy!

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