MENU | DELIVERED DECEMBER 21


DETOX

Thai noodle salad with charred tenderstem broccoli, vermicelli, pickled carrot and cabbage, chilli cashews, fresh herbs and a tangy 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


     Creamy coconut and red lentil daal, topped with spice 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 220°C / 200°C fan, then take out a large roasting tray and two saucepans. 

    2. Place the cauliflower in your roasting tray, add a drizzle of oil, season with salt and pepper and give everything a good toss to coat. Roast for 15 minutes or until golden and tender.

    3. Remove any hardy stems from the black kale then chop into 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 the kale is nice and crispy.

    4. 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.

    5. Empty the daal into your other saucepan along with 50ml of water per person. Warm the daal over a medium heat for around 4-5 minutes or until piping hot. Stir occasionally while cooking, adding more water as needed if it starts to stick. Season with salt to taste.

    6. Divide the daal between serving bowls, top with crispy cavolo nero, roasted cauliflower, a squeeze of fresh lime juice and a dollop of creamy coconut yoghurt. Serve alongside your fluffy rice and enjoy!

     


                              NOURISH 2


                              Freshly Made Gnocchi Tossed In A Rich Porcini Lentil Ragu With Almond Parmesan

                              INGREDIENTS

                              Lentils, porcini mushrooms, white onion, carrot, celery, red wine, water, garlic, thyme, bouillon (celery), soy sauce, balsamic vinegar, tomato puree, vegan gnocchi (potato puree, vegetable extracts, spices, potato flakes, water, cornstarch, flour (wheat)), almonds, parmesan

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

                              NUTRITION

                              Calories 512kcal; Protein 25.7g; Fat 1.6g; Saturated Fat 0.3g; Total Carbs 93.9g; Fibre 12.6g; 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. Boil your kettle and take out two saucepans.

                              2. Fill one saucepan with boiling water, season well with salt and place over a medium-high heat. Once bubbling, add the gnocchi and cook until al dente, around 2-3 minutes

                              3. Meanwhile, heat the porcini lentil ragu in your other saucepan over a medium-high heat for around 4-5 minutes. The sauce should reduce and thicken a little and be piping hot throughout before serving.

                              4. Toss the gnocchi through the porcini lentil ragu, divide between serving bowls and finish with a drizzle of extra virgin olive oil (optional) and a scattering of almond parmesan. Season with salt and pepper as needed. Enjoy!

                              FEAST

                              BBQ jackfruit tacos with pickled cabbage, carrot and red onion, chipotle cashew crema and fresh coriander on soft corn tortillas

                              INGREDIENTS

                              Red onion, garlic, cumin, paprika, ground coriander, cinnnamon, cloves, oregano, tomato puree, maple syrup, chipotle, balsamic vinegar, vegan boullion (celery), water, young green jackfruit, red cabbage, red onion, carrot, cider vinegar, raw natural cane sugar, sea salt, brown mustard seeds, cashews, coriander

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

                              NUTRITION

                              Calories 535kcal; Protein 11g; Fat 14.7g; Saturated Fat 2.9g; Total Carbs 98.5g; Fibre 10.6g; 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. Preheat your oven to 200°C, then take out a large roasting tray and a frying pan.

                              2. Empty the BBQ jackfruit into your roasting tray and spread it out around the roasting tray. Bigger chunks of jackfruit add a lovely texture to the tacos, but if there are any really large pieces remaining, simply press down on them with a fork to break them apart a little. Roast in the oven for 15 minutes or until lightly charred on the outside.

                              3. When the jackfruit has a few minutes left, heat your tacos by dry frying (without oil) in batches in your frying pan over a medium heat, around 20-30 seconds on each side.

                              4. Arrange your warm tacos on serving plates, pile them up with BBQ jackfruit, pickled cabbage, carrot and onion, a few fresh coriander leaves and a dollop of chipotle cashew crema. Enjoy!