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DETOX 1 

Black kale and sweet potato salad with cranberries, toasted dukkah, quinoa and a creamy maple tahini dressing

INGREDIENTS

Sweet potato, cavolo nero, cranberries, walnuts, hazelnuts, sunflower seeds, quinoa, tahini (sesame), miso (soy), maple syrup, garlic, lemon juice

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. Boil the kettle and preheat the oven to 200°C / 180°C fan, then take out a large roasting tray and a small saucepan.
   
   
2. 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.
   
   
3. 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 6-8 minutes or until al dente.
   
   
4. This is a raw kale recipe, but if you're not a fan of bitter flavours, boiling or steaming works well too. Remove any hardy stems from the black kale and shred the leaves with a sharp knife. Place the leaves 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 has wilted and softened. Alternatively, to cook the kale simply steam or or boil for 5-10 minutes or until wilted.
   
   
5. Once the quinoa and sweet potato are cooked, add to the mixing bowl with the kale and give everything a good toss. Divide the salad between serving bowls or plates, scatter over the cranberries and dukkah and finish with a drizzle of the remaining maple tahini dressing. Enjoy! 
   
   

NOURISH 1

Rainbow poke bowl with tofu, wilted kale, edamame, radish and pickled carrots over a bed of sticky sushi rice, with a miso dressing and seaweed furikake seasoning

INGREDIENTS

Miso (soy), sesame oil, rice vinegar, maple syrup, tofu (soy), edamame, kale, radish, carrot, water, raw natural cane sugar, sea salt, sushi rice, nori seaweed, black sesame seeds, white sesame seeds

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. Boil your kettle, then take out a large frying pan and a saucepan.
   
   
2. Place the sushi rice in a small saucepan and pour over 2.5x its volume in water from your kettle. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.
   
   
3. Cut the tofu into 1.5cm cubes and heat a drizzle of oil in a frying pan over a medium heat. Add the tofu cubes to the hot pan and fry for 5-10 minutes, turning occasionally until brown on all sides. Once it's cooked, season the tofu by tossing through half of the furikake seasoning to coat.
   
   
4. De-stem the kale and chop it into small pieces. Wipe the same frying pan you used for the tofu clean with some kitchen towel and add another drizzle of oil. Once the pan is hot, throw in the kale and stir fry for around 5 minutes. 
   
   
5. Finely slice the radish and make up the dressing by adding a splash of water to the miso dressing and stirring until it reaches a thinner, drizzling consistency.
   
   
6. Divide the cooked sushi rice between serving bowls, then top with the kale, sliced radish, pickled carrots, edamame and tofu. Drizzle over the miso dressing, and season to taste with the remaining furikake seasoning. Enjoy! 

FEAST 1

Cauliflower al pastor tacos with guajillo adobo sauce, pickled cabbage, jalapeno salsa, chipotle cashew crema and lime

INGREDIENTS

Cauliflower, dried ancho chillies, red onion, garlic, cumin, oregano, paprika, salt, balsamic vinegar, raw natural cane sugar, jalapenos, coriander, shallots, extra virgin olive oil, red cabbage, cider vinegar, salt, cashews, chipotle paste, yellow corn tacos (water, yellow corn flour, sea salt), lime, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, vegetables 10% (onion, parsnip, leek, carrot), maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg)

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

NUTRITION

Calories 552kcal; Protein 16.5g; Fat 18.4g; Saturated Fat 3.9g; Total Carbs 88.4g; Fibre 14.2g; 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. Preheat your oven to 220°C / 200°C fan and take out a large roasting tray. Place the cauliflower into the roasting tray and toss in oil, salt and pepper. Roast in the oven for 10 minutes, then stir through the adobo sauce to coat thoroughly and roast for a further 10-15 minutes until charred and cooked through.
   
   
2. Warm the tacos by dry frying (without oil) in a frying pan over a high heat for 10-20 seconds on each side. Set aside and keep warm.
   
   
3. To serve up, divide a little of the pickled cabbage between the tacos, place the cauliflower pieces on top, then pile up with the jalapeno salsa (spicy!), chipotle cashew crema and a squeeze of fresh lime. Enjoy!