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
                                    

                                  Super Green Thai Bowl With Tenderstem Broccoli, Thai Basil & Forbidden Black Rice

                                  INGREDIENTS

                                  Lemongrass, coriander, lime leaves, onion, ginger, garlic, coconut milk, courgette, purple sprouting broccoli, black rice, vegetable boullion  (soyacelery), Thai basil, red chilli, lime

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

                                  NUTRITION

                                  Calories 667kcal; Protein 25.2g; Fat 28.7g; Saturated Fat 22.4g; Total Carbs 90.6g; Fibre 8.6g; 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 two saucepans and a large frying pan or wok.

                                  2. Place the black rice into one of your saucepans and cover with 2.5x its volume in boiling water from your kettle. Cook over a medium heat until tender but al dente, around 15 minutes.

                                  3. Place another saucepan over a medium heat and pour in the curry sauce. Bring to the boil, then reduce the heat to low. Pick the Thai basil leaves into the saucepan and allow the sauce to cook for a further 2-3 minutes. Keep warm while you cook the vegetables.

                                  4. Top and tail the courgette, then dice into 2cm chunks. Place a frying pan or wok on a medium high heat, add a drizzle of oil and fry the courgettes and tenderstem broccoli for around 5-10 minutes or until charred on the outside and tender in the centre.

                                  5. Finely slice red chill.

                                  6. Divide the black rice between serving bowls, pour over the curry sauce, top with the courgettes and purple sprouting broccoli, garnish with sliced chilli and finish with squeeze of fresh lime juice. Enjoy! 


                                                                                  NOURISH 2


                                                                                  Aubergine & Lentil Vindaloo With Cooling Coconut Yoghurt, Coriander & Tricolour Quinoa

                                                                                  INGREDIENTS


                                                                                  Onion, garlic, ginger, red chilli, cinnamon, brown mustard seeds, ground coriander, cumin, turmeric, garam masala, salt, agave, tinned chopped tomatoes, water, tomato puree, lentils, coconut yoghurt (coconut milk, coconut water, cornflour, potato starch, pectin, non-dairy cultures (S. Thermophilus + L. Bulgaricus, Lactobacillus Acidophilus, Bifidobacterium Lactis), red wine vinegar, coriander, aubergine, red chilli, red quinoa, vegetable oil (soy)

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

                                                                                  NUTRITION

                                                                                  Calories 511kcal; Protein 22.1g; Fat 7.9g; Saturated Fat 2.7g; Total Carbs 90g; Fibre 23.9g; 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. Preheat your oven to 200°C / 180°C fan, boil your kettle, and out two saucepans and a roasting tray.

                                                                                  2. Slice the aubergine into 1cm rounds and place into your roasting tray. Drizzle with olive oil, season well with salt and pepper and toss so everything is evenly coated. Roast in your oven for 15-20 minutes or until tender and lightly charred. If you're short on time you can fry the aubergine in around 10 minutes, but roasting gives more flavour.

                                                                                  3. Place the quinoa into your saucepan and cover with 2.5x its volume in boiling water from your kettle. Cook over a medium heat until tender but al dente, around 8-10 minutes.

                                                                                  4. Warm the vindaloo sauce through in your other saucepan over a medium heat until piping hot, around 3-5 minutes.

                                                                                  5. Finely slice the red chilli and chop the coriander.

                                                                                  6. Divide the quinoa between serving bowls, top with the curry sauce, grilled aubergines and coconut yoghurt. Garnish with a scattering of coriander and red chilli. Enjoy!


                                                                                      FEAST 1
                                                                                       


                                                                                      Crispy Mushroom Shawarma With Minted Jalapeno Salsa, Pickled Radish & Garlic Tahini Sauce In Pillowy Soft Flatbread

                                                                                      INGREDIENTS

                                                                                      King oyster mushrooms, portabello mushrooms, mint, radish, garlic, allspice, cumin, paprika, extra virgin olive oil, tahini (sesame), pomegranate molasses, preserved lemons, jalapeño, mint, flatbread (sesamewheat flour, salt, water)

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

                                                                                      NUTRITION

                                                                                      Calories 671kcal; Protein 29.8g; Fat 24g; Saturated Fat 2.9g; Total Carbs 83.1g; Fibre 14g; Salt 1.2g

                                                                                      METHOD

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

                                                                                      1. Preheat your oven to 220°C / 200°C fan, then take out a large roasting tray and a frying pan.

                                                                                      2. Slice the portobello and oyster mushrooms 0.5cm thick.

                                                                                      3. Place the mushrooms into your roasting tray, pour over the mushroom marinade, a generous drizzle of olive oil, some salt and pepper and give everything a good mix with your hands until the mushrooms are all thoroughly coated. Roast in the oven for 15 minutes or until tender.

                                                                                      4. Once the mushrooms are ready, place a large frying pan over a high heat and dry fry the flatbreads for around 30-60 seconds on both sides to warm through.

                                                                                      5. Lay out your warm flatbreads, load them up with the mushroom shawarma and pickled radish. Drizzle over the garlic tahini sauce and jalapeño salsa (very spicy!), wrap them up and get stuck in!


                                                                                            FEAST 2

                                                                                            Fiery Black Pepper Tofu With Coconut Rice, Pak Choi & Fresh Spring Onions

                                                                                            INGREDIENTS

                                                                                            Tofu (water, soya beans, nigari), cornstarch, shallots, red chilli, garlic, ginger, light soy sauce, dark soy sauce, maple syrup, black peppercorns, spring onions, basmati rice, desiccated coconut, pak choi

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

                                                                                            NUTRITION

                                                                                            Calories 764kcal; Protein 31.3g; Fat 22.6g; Saturated Fat 11.2g; Total Carbs 124.7g; Fibre 15.2g; Salt 2.5g

                                                                                            METHOD

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

                                                                                            1. Take out a saucepan and a wok (recommended) or large frying pan.

                                                                                            2. Place the rice in your saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Allow to cook for 5 minutes, then stir through the coconut and continue cooking for a further 3-5 minutes or until tender but al dente.

                                                                                            3. Tear the tofu into bitesized pieces with your hands, then place into a bowl and toss through the cornstarch until evenly coated. Add a drizzle of a neutral oil (e.g. vegetable, sunflower or groundnut, but not olive oil) to your frying pan or wok and once hot, add the tofu and fry until golden and crunchy on all sides, around 10 minutes. Transfer to a bowl lined with kitchen towel.

                                                                                            4. Drain the oil from your frying pan, then add the black pepper sauce and cook until simmering, around 2-3 minutes. Add water if the sauce reduces too much or starts to stick. Once the sauce is hot, return the tofu to the pan, stir through for 1-2 minutes, then take off the heat.

                                                                                            5. Slice the base off the pak choi stem and pull apart the leaves with your hands. Place a frying pan over a medium heat and add a drizzle of oil. Once hot, fry the pak choi until tender, around 3-5 minutes. Season to taste with salt or soy.

                                                                                            6. Finely slice the spring onions.

                                                                                            7. Serve the black pepper tofu alongside the rice and charred pak choi and scatter over the spring onions to garnish. Enjoy!

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