MENU | DELIVERED JULY 26


DETOX 1 


Tuscan panzanella salad with juicy plum tomatoes, crunchy sourdough croutons, plant-based mozzarella, fresh basil, butterbeans and a
caper-spiked vinaigrette

INGREDIENTS

Plum tomatoes, sourdough (wheat), basil, capers, balsamic vinegar, red wine vinegar, extra virgin olive oil, maple syrup, garlic, butterbeans, red onion, vegan mozarella (organic soya milk, coconut oil, sea salt, nutritional yeast, tapioca flour, carageenan, lactic acid)

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

NUTRITION

Calories 537kcal; Protein 19.4g; Fat 26.5g; Saturated Fat 14.1g; Total Carbs 63.6g; Fibre 14.5g; Salt 2g

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, then take out a roasting tray and a large mixing bowl.

  2. Add the sourdough croutons to your roasting tray, toss in a little extra virgin olive oil and roast for 5-10 minutes or until golden.

  3. Slice the plum tomatoes into segments, drain and rinse the butterbeans, pick the basil leaves, peel and finely slice the red onions and roughly tear the vegan mozzarella into chunks. Red onions vary in size, but half a medium sized red onion for two people is about right.

  4. Add the tomatoes, butterbeans, red onion, basil, croutons and vegan mozzarella to your large mixing bowl. Drizzle over the caper vinaigrette and give everything a good mix. Divide the salad between serving bowls, season to taste with salt and pepper and enjoy!


NOURISH 1

Hot and sour Thai tom yum loaded with button mushrooms, tofu, pak choi and tender udon noodles, garnished with spring onion, coriander and lime

INGREDIENTS

Onion, garlic, ginger, red chilli, tomato puree, coconut sugar, kaffir lime leaves, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg), mushroom, tofu (water, soya beans* (31%), nigari), lime, soy sauce, rice vinegar, lemongrass, tomato puree, soba noodles (wheat flour, water, salt), spring onions, coriander

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

NUTRITION

Calories 505kcal; Protein 28.5g; Fat 8.3g; Saturated Fat 1.4g; Total Carbs 85.6g; Fibre 11.9g; Salt 3.5g

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. Please note: the tom yum broth is a concentrated broth and needs to be diluted with water to reach the final volume (see below for quantities)

  2. Cook the udon noodles in a pan of boiling water for 5-6 minutes or until tender but al dente

  3. Cut off the base of the pak choi and use your hands to pull apart the leaves. Cut the button mushrooms into 1cm thick slices and cut the tofu into 1cm cubes.

  4. Empty the tom yum broth into a separate saucepan and dilute with 300ml of water (half this quantity for a one person portion and double it for a four person portion) over a medium-high heat and once it's bubbling, add the button mushrooms and pak choi. Continue to cook for 4-5 minutes or until the veg is tender. Add the tofu cubes to the broth for the final 2 minutes of cooking to heat through.

  5. Finely slice the spring onions and pick the coriander leaves.

  6. To serve up, divide the udon noodles between serving bowls, pour over the hot tom yum broth and vegetables. Finish the dish with a squeeze of fresh lime juice, a scattering of spring onions and the coriander. Enjoy!


    NOURISH 2

    Slow-cooked black beans infused with ancho chilli , served with charred summer corn, coconut yoghurt, quinoa, green corn salad and crispy tostada dippers

    INGREDIENTS

    Black beans, carrot, celery, dried ancho chilli, bay leaf, garlic, paprika, cumin, raw natural cane sugar, red wine vinegar, lime, sweetcorn, coconut yoghurt (coconut milk, coconut extract, coconut water, water, cornflour, potato starch, stabilizer (pectin*), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), corn tortillas (water, ground nixtamalized white corn flour, sea salt), corn salad

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

    NUTRITION

    Calories 585kcal; Protein 22g; Fat 13.9g; Saturated Fat 11.4g; Total Carbs 81g; Fibre 17.3g; 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 your kettle, then take out a large saucepan (wide enough to fit the sweetcorn kernel), a medium sized saucepan and a deep frying pan or wok.

    2. Empty the black beans into your other saucepan and place over a medium heat. Beans can thicken up easily, so if they reduce too much or start to stick, just add a little water as you cook. Once the beans start bubbling, reduce the heat to low and cook, stirring occasionally, for a further 3-5 minutes or until piping hot. 

    3. Pour boiling water from your kettle into your larger saucepan and place over a medium high heat. Remove the husk and silk from the sweetcorn and drop into the boiling water. Cook for 5 minutes, then remove from the pan, leaving the pan of water on the boil. Once the corn has cooled a little, carefully cut off the corn kernels with a sharp knife from top to bottom.

    4. Add the quinoa to your pan of boiling water and cook for 5-8 minutes or until tender but al dente.

    5. To make your tostada dippers, pour enough oil (using a neutral oil like groundnut, sunflower or vegetable oil) to come 0.5cm up the sides of your deep frying pan (a drizzle - or no oil at all - works well for a healthier alternative, but this is how to make super crispy tostadas) and place over a medium heat. Fry the corn tortillas for 1 minute on each side, then transfer to a bowl lined with kitchen towel.

    6. To serve up, divide the black beans between serving bowls, scatter over the quinoa, then garnish with the coconut yoghurt, sweetcorn, corn salad and tostada dippers. Enjoy!


      FEAST 1

      Yasai katsu curry with juicy sliced sweet potato coated in golden panko breadcrumbs, served with sticky jasmine rice, pickled radish and seasonal leaves

      INGREDIENTS

      Sweet potato, onion, carrot, garlic, ginger, curry powder, vegan boullion (celery, soy), soy sauce, cornstarch, panko bread crumbs (wheat), radish, rice vinegar, water, raw natural cane sugar, salt, jasmine rice, mixed salad

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

      NUTRITION

      Calories 692kcal; Protein 11.3g; Fat 4g; Saturated Fat 2.3g; Total Carbs 157.3g; Fibre 10.2g; Salt 2g

      METHOD

      Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

      1. Take out two saucepans and a deep frying pan or wok. For a healthier alternative you can bake the sweet potato katsu, in which case, preheat the oven to 200°C / 180°C fan and take out a roasting tray instead of a frying pan.

      2. Add the jasmine rice to one of your saucepans and pour over 2.5x its volume in water. Place over a medium high heat, and once the water boiling, reduce the heat to low, cover and allow to cook for 8-10 minutes or until al dente.

      3. Slice the sweet potato horizontally into 0.5cm discs. Empty the corn starch onto a lipped plate, then slowly mix the flour with water and ½ teaspoon of salt to make a thin paste. Empty the panko breadcrumbs onto another plate. Cover both sides of each sweet potato slice in the flour paste, shaking off any excess, then press into the panko to coat. To fry, pour enough oil (using a neutral oil like groundnut, sunflower or vegetable oil) to come 0.5cm up the sides of your deep frying pan and place over a medium heat. Fry the coated slices for 3-5 minutes on each side or until golden. Alternatively bake in the oven for 30 minutes, flipping the slices halfway through cooking. 

      4. While the sweet potato katsu cooks, warm the curry sauce in a saucepan over a medium heat. Add water if the sauce reduces or starts to thicken too much.

      5. To serve up, divide the sticky jasmine rice between serving bowls alongside the sweet potato katsu and drizzle over the curry sauce. Serve alongside the tangy pickled radish, mixed leaves and enjoy!