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

          Immune Boosting Korean Stew With Silken Tofu, Shimeji Mushrooms, Spring Onions & Vermicelli Noodles

          INGREDIENTS

          Onion, garlic, ginger, gochugaru chilli, red chilli, tomato puree, lemongrass, vegan boullion (celery), water, gluten free soy sauce, vermicelli noodles, shimeji mushrooms, silken tofu (soy), spring onions, lime

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

          NUTRITION

          Calories 454kcal; Protein 21.2g; Fat 6.1g; Saturated Fat 0.2g; Total Carbs 83g; Fibre 9.5g; Salt 0.85g

          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 a deep frying pan or wok.

          2. Place the vermicelli into a heatproof bowl, cover with boiling water and leave for 5 minutes while the noodles cook.

          3. Slice the base off from the shimeji mushrooms, then pull apart the stems with your hands. Finely slice the spring onions (including the green bits!).

          4. Place your frying pan or wok over a medium heat and add a drizzle of oil. Once hot, add the shimeji mushrooms and fry until browned off, around 5 minutes. Remove and set aside.

          5. Wipe the same pan clean, place back over a medium heat and pour in the broth. Once it starts to bubble, add the tofu and roughly slice it up a little in the pan, using a knife or spoon. Add the shimeji mushrooms and allow everything to cook for a few minutes until everything is cooked through and piping hot.

          6.  Divide the vermicelli noodles between serving bowls, then use a large spoon to arrange the silken tofu and shimeji mushrooms around the bowl. Pour over the remaining broth, garnish with the sliced spring onion and squeeze over the fresh lime. Enjoy!


                                        NOURISH 2

                                        Super Green Thai Bowl With Purple Sprouting 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 purple sprouting 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! 


                                          FEAST 1


                                          Crispy Cauliflower Baos Drenched In Tangy Five Spice Sauce With Tart Pickled Carrot & Daikon & Fresh Coriander

                                          INGREDIENTS

                                          Cauliflower, shallot, garlic, ginger, sesame seeds, five spice, chilli flakes, maple syrup, rice vinegar, soy sauce, sesame oil, carrot, daikon, raw natural cane sugar, salt, coriander, bao buns (wheat flour, water, corn starch, sugar, soybean oil, yeast, sodium bicarbonate, monocalcium phosphate)

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

                                          NUTRITION

                                          Calories 689kcal; Protein 14.5g; Fat 19.2g; Saturated Fat 2.5g; Total Carbs 120.6g; Fibre 8g; 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. Please note: Prepared cauliflower can smell a little when first opened. This is nothing to worry about and is just the natural compounds being released. Cruciferous vegetables (e.g. cauliflower, broccoli, cabbage) are actually some of the healthiest, most fibrous foods you can eat!

                                          2. Preheat your oven to 220°C / 200°C fan then take out a large roasting tray and put a steamer on over the hob.

                                          3. For the bao, first cut a piece of baking paper the size of each bao. If you don't have any baking paper, then lightly rub a little oil on the bottom of each bao to prevent them sticking while steaming. Place the baos on their baking paper mats into the steamer, cover and steam for 5-6 minutes or until light and fluffy. Check now and again to ensure they don't over-steam and go soggy.

                                          4. Cut the cauliflower florets into bitesized pieces so they're small enough to fit into the baos, around 1-1.5 square cm. Place the cauliflower in your roasting tray, toss in a little oil and roast in the oven for 10 minutes. Toss the cauliflower in the five spice sauce, then roast for a further 5 minutes in the oven, or until the cauliflower is tender and a little crispy.q

                                          5. To serve, fill each bao with a generous helping of cauliflower, spooning over any five spice sauce left over in your roasting tray, then top with the pickled vegetables and coriander. Enjoy!

                                          6. NB: If you don't own a steamer, there is another hack you can use instead! First find a large pot with a lid, then a plate that is oven safe and slightly smaller than your pot. Next scrunch up tin foil to create three solid aluminium balls and place these in the bottom of your pot. Pour water into the pot to come 1cm up the sides, place the plate (with baos) on top of the foil balls, and you've got a steamer that's good to go!


                                            FEAST 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. Drain, reserving a little of the pasta water.

                                            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. Add a splash of pasta water to the porcini lentil ragu, along with the gnocchi and give everything a good stir to coat. Divide between serving bowls, then finish with a drizzle of extra virgin olive oil (optional) and a scattering of almond parmesan. Season with salt and pepper to taste. Enjoy!

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