MENU | DELIVERED APR 19
DETOX
Black kale and sweet potato salad with cranberries, toasted walnuts, sunflower seeds and a creamy maple tahini dressing
INGREDIENTS
Sweet potato, cavolo nero, cranberries, walnuts, sunflower seeds, quinoa, tahini (sesame), miso (soy), maple syrup, garlic, lemon juice, apple cider vinegar
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 481kcal; Protein 14.6g; Fat 22.9g; Saturated Fat 2.1g; Total Carbs 60.2g; Fibre 10.9g; 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.
- Boil the kettle, preheat the oven to 200°C / 180°C fan and take out a large roasting tray. Place the sweet potato in your roasting tray and toss in a drizzle of oil and some salt and pepper. Roast for 15 minutes or until tender, adding the walnuts for the final 5 minutes of cooking to toast.
- Pour boiling water from your kettle into a small saucepan and place over a medium-high heat. Once the water is bubbling, add the quinoa, reduce the heat to a low simmer and cook for 8-10 minutes or until al dente.
- Set aside a quarter of the cavolo nero for your 'nourish' meal (we combine some ingredients to reduce overall packaging), then remove any hardy stems, roughly chop the leaves and place them into a large mixing bowl. Add a pinch of salt and half of the dressing to the bowl, then massage the kale firmly with your hands for 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.
- Once the quinoa, sweet potato and walnuts are cooked, add to the mixing bowl with the kale, along with the cranberries and remaining tahini dressing, giving everything a good mix to combine. Divide the salad between serving bowls and enjoy!
NOURISH
Creamy coconut and red lentil daal, topped with spiced roasted cauliflower, coconut yoghurt and crispy salted kale
Red lentils, cardamom, cinnamon, onion, garlic, ginger, green chilli, ground coriander, garam masala, turmeric, cavolo nero, coconut milk, black mustard seeds, lime, cauliflower, curry powder, cumin seeds, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water, cornflour, potato starch, stabilizer (pectin), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), basmati rice
NUTRITION
Calories 610kcal; Protein 27.1g; Fat 44g; Saturated Fat 37.9g; Total Carbs 95g; Fibre 16.6g; 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.
- Preheat the oven to 220°C / 200°C fan, place the cauliflower in a large roasting tray, drizzle with oil, season with salt and pepper and roast for 15 minutes.
- Set aside three quarters of the kale for the detox meal (we combine some ingredients to reduce overall packaging), then chop what remains into small bitesized pieces. Once the cauliflower has had 10 minutes in the oven, add the kale to one side of the roasting tray, toss in a little oil, season with salt and roast for the final 5 minutes of cooking time, or until nice and crispy.
- Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Allow to cook for a further 8-10 minutes or until tender.
- Heat the daal in a large saucepan over a medium heat, for around 4-5 minutes or until piping hot. Stir occasionally while cooking and add water as needed if it starts to stick. Season with salt and pepper to taste.
- Divide the daal between serving bowls, top with crispy kale, roasted cauliflower, a squeeze of fresh lime juice and a dollop of creamy coconut yoghurt. Serve alongside the rice and enjoy!
FEAST
Fiery black pepper tofu with chilli and spring onions, served with coconut rice and steamed greens
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.
- Place the rice in a small 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.
- Pour enough oil into a large frying pan or wok to come 5mm up the sides and heat (for a healthier alternative you could fry in a drizzle of oil, it just won't be quite as crispy). Cut the tofu into 1.5cm cubes, then toss them through the cornflour in a bowl until evenly coated. Add the tofu to the hot oil in batches and fry until golden all over, around 8-10 minutes. Transfer them onto kitchen paper.
- Clean any oil from the same frying pan, then add the black pepper sauce. Cook for 2 minutes or until lightly bubbling, then add the tofu back into the pan and toss it through the sauce for 1 minute to warm through. If the sauce reduces too much while cooking, add a splash of water to loosen.
- Remove the base from the pak choi 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.
- Finely slice the spring onions.
- Serve the black pepper tofu alongside the rice and charred pak choi and scatter over the spring onions to garnish. Enjoy!