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.

  1. Preheat the oven to 200°C / 180°C fan, place the sweet potato in a large roasting tray and toss in a drizzle of oil and some salt and pepper. Roast for 15 minutes, adding the walnuts for the final 5 minutes of cooking to toast.

  2. Remove any hardy stems from the cavolo nero, roughly chop the leaves and steam or boil for 5-10 minutes.

  3. Add the sweet potato, cavolo nero to a mixing bowl with the remaining ingredients and toss in the maple tahini dressing. Divide between serving bowls and enjoy!



NOURISH

 Creamy coconut and red lentil daal, topped with spiced roasted cauliflower, coconut yoghurt and crispy salted kale

INGREDIENTS

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

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

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.
  1. Preheat the oven to 200°C / 180°C fan, place the cauliflower in a large roasting tray and roast for 15 minutes. Roughly chop the cavolo nero into small pieces, toss in a little oil, salt and pepper, then add to one side of the roasting tray for the final 5 minutes of cooking time or until nice and crispy.

  2. 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.

  3. Heat the dahl 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.

  4. Divide the dahl between serving bowls, top with crispy kale, roasted cauliflower, a squeeze of lime juice and a dollop of 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.

  1. 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.

  2. Pour enough oil into a large frying pan or wok to come 5mm up the sides and heat. Cut the tofu into 2cm 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 10 minutes. Transfer them onto kitchen paper.

  3. Clean any oil from the same frying pan, then add the black pepper sauce. Cook for 3-5 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.

  4. Remove the base from the pak choi and slice lengthways. Fry the pak choi in a large frying pan with a drizzle of oil for 3-4 minutes one each side.

  5. Finely slice the spring onions.

  6. 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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