DETOX 1


Kale caesar with baby gem, white beans, golden sourdough croutons, cashew caesar dressing and almond parmesan

 

INGREDIENTS

Baby gem lettuce, cavolo nero, cannellini beans, quinoa, 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 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 half of the dressing 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. Cut off the base from the baby gem, then finely slice horizontally to shred the leaves.

  3. Cook the quinoa in a saucepan of boiling water for 8-10 minutes or until tender. Drain, rinse to cool, then set aside.

  4. Add the cavolo nero, baby gem lettuce, quinoa and white beans to a mixing bowl and give everything a good toss to coat in the dressing. Divide the salad between serving bowls, top with crunchy croutons, drizzle with the remaining caesar dressing and scatter over the almond parmesan. Enjoy! 



NOURISH 1


Miso tofu sushi bowl with kale, edamame, radish, pickled carrots and sticky sushi rice, with a miso dressing and 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. Place the sushi rice in a small saucepan and cover with 2.5x its volume in water. 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.

  2. Cut the tofu into 1.5cm cubes and empty the miso sauce into a small bowl. Add the tofu cubes to the bowl with the sauce and toss to coat. 

  3. Heat a drizzle of oil in a frying pan over a medium heat, then place the tofu cubes (leave the rest of the marinade for the dressing) into the hot pan. Fry, turning frequently until browned on all sides. Set aside.

  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. Season with a pinch of salt or soy.

  5. Finely slice the radish and make up the dressing by adding a splash of water to the miso marinade and stirring until it reaches drizzling consistency.

  6. Divide the cooked sushi rice between serving bowls, then top with the kale, sliced radish, pickled carrots, edamame and miso tofu. Season everything with the furikake seasoning, drizzle over the remaining miso dressing, and enjoy!


    NOURISH 2

    Smokey three bean chilli sin carne with creamy coconut yoghurt, tangy pickled slaw and crispy tostada dippers

    INGREDIENTS

    Cumin, allspice, chilli flakes, oregano, cinnamon, onion, carrot, kidney beans, lentils, black beans, walnuts, plum tomatoes, soy sauce, water, basmati rice, coconut yoghurt (coconut milk, coconut water, cornflour, potato starch, pectin, non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), white corn tacos, cabbage, carrot, apple cider vinegar, salt, raw natural cane sugar

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

    NUTRITION

    Calories 620kcal; Protein 29g; Fat 19.2g; Saturated Fat 11.4g; Total Carbs 94.9g; Fibre 21.2g; Salt 1.2g

    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. Place the rice in a small saucepan and cover with 2.5x its volume in water. 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.

    2. Heat the chilli in a large frying pan or wok over a medium heat until the veg is tender and cooked through, around 5-10 minutes. Add a splash of water as you cook if the sauce starts to stick or reduces too much.

    3. Pour enough oil (sunflower or groundnut oil are best, but any neutral oil works well) into a large frying pan or wok to come 0.5cm up the sides and place over a medium heat. Once the oil is hot, place the tortillas into the oil and fry until golden on both sides. For a healthier alternative, simply dry fry the tacos (without oil) to warm through on both sides.

    4. To serve up, divide the chilli between serving bowls, serve alongside the cooked rice, then top with lime-pickled slaw and a dollop of creamy coconut yoghurt. Break the tostadas up and use them to scoop up all those delicious flavours!


    FEAST 1

    Crispy tofish tacos served with shredded cabbage, chipotle mayo, salsa fresca and fresh lime on soft corn tortillas

    INGREDIENTS

    Tofu (soya beans, water, nigari), aquafaba (chickpea water), chipotle paste (chipotle chillies, water, tomato puree, salt, sugar, onion, acetic acid), vegetable oil, apple cider vinegar, raw natural cane sugar, jalapenos, coriander, red onion, extra virgin olive oil, plum tomatoes, white cabbage, white wine vinegar, white flour tortillas (wheat flour, water, sunflower oil, raising agents (sodium bicarbonate, diphosphates), salt), lime

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

    NUTRITION

    Calories 657kcal; Protein 14.4g; Fat 36.3g; Saturated Fat 6.6g; Total Carbs 73.9g; Fibre 9g; Salt 1g

    METHOD

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

    1. To make the tofish, cut the tofu into fillets around 1.5cm x 5cm in size (tofu blocks vary in size, but as close as you can to this size is fine!). Cut each nori sheet horizontally into six equal strips, each around 2.5cm in width. Rinse the nori strips under the tap for a few seconds, lay them out on a chopping board, then roll up the tofu fillets in the nori strips. If they don't stick, brush a little extra water over the top of the nori until they do. Don't worry if the strips don't wrap the whole way around the tofu as they will stick once coated in cornstarch and fried.

    2. Add the cornstarch to a bowl, then dip the tofish fillets into the bowl and turn to coat evenly. Pour enough oil (sunflower or groundnut are best, but any neutral oil works well) into a large frying pan or wok to come 0.5cm up the sides and heat (for a healthier alternative you could fry in a drizzle of oil, the tofish just won't go quite as crispy). Fry the tofish in batches until golden all over, around 10 minutes. Transfer them onto kitchen paper. 

    3. While your tofish cooks, dice the tomato and mix with the onion and jalepeno mix (spicy!) to finish the salsa fresca. If you prefer a milder salsa, just add less of the jalapeno mix. Season with salt to taste.

    4. Remove the oil and any sediment from the pan, then add the tacos and warm through for 20-30 seconds on each side. Alternatively you could place them all on a plate in the microwave for 30 seconds.

    5. To serve up, divide the tofish between your tacos, add a drizzle of chipotle mayo, some pickled cabbage, salsa fresca and finish with a squeeze of fresh lime. Enjoy!

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