MENU | DELIVERED MARCH 8

DETOX

Rich and creamy tomato daal with charred cauliflower and crispy cavolo nero

INGREDIENTS

Onion, garlic, ginger, curry powder, chilli flakes, cumin, red lentils, chopped tomatoes, coconut milk, cauliflower, cavolo nero, lime, coriander, vegetable oil

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; Total 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.

NB: to reduce our packaging the coriander for both your detox and nourish meals have been combined inside the detox bag
Preheat your oven to 220°C / 200°C fan and take out a large roasting tray.
Remove any hardy stems from the cavolo nero, then finely slice the leaves.
Place the cauliflower in your roasting tray and toss with olive oil, salt and pepper. Roast for 15-20 minutes or until tender in the centre and nicely charred on the outside. In the final 10 minutes of cooking, add the cavolo nero to one side of the roasting tray, tossed in olive oil and salt. Check the cavolo nero after 5 minutes to ensure it doesn't burn.
Empty the tomato daal into a large saucepan along with 75ml of water per person (e.g. 150ml for a 2 person box). Cook the daal over a medium heat until piping hot throughout, around 5 minutes. Add more water as needed if it starts to stick while cooking.
Roughly chop half coriander leaves (reserve the other half for the nourish meal)
Divide the tomato daal between serving bowls, top with the charred cauliflower and crispy cavolo nero, then garnish with a squeeze of lime and chopped coriander. Enjoy!

NOURISH

Spicy turmeric and lemongrass laksa with udon noodles, crispy oyster mushrooms, tender aubergine and fresh coriander

INGREDIENTS

White onion, garlic, lemongrass, ginger, green chilli, ground turmeric, ground coriander, ground cumin, coconut sugar, coconut milk, vegetable bouillon (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), lime, aubergine, oyster mushroom, udon noodles (wheat flour, water, sea salt), coriander, vegetable oil

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

NUTRITION

Calories 628kcal; Protein 17.4g; Fat 26.8g; Saturated Fat 21.5g; Total Carbs 90g; Fibre 18.3g; 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.

NB: to reduce our packaging the coriander for both your detox and nourish meals have been combined inside the detox bag
Boil your kettle, then take out a large frying pan and two saucepans.

Pour boiled water from your kettle into one of your saucepans over a high heat and once bubbling, add the udon noodles. Cook for 5-6 minutes or until al dente.
Bring the laksa broth to a boil in another saucepan over a medium heat. Once it starts bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through.
Slice the aubergine into 1cm rounds, then place your frying pan over a medium-high heat with a drizzle of oil. Once hot, add your aubergine pieces and fry for around 5-10 minutes on each side or until tender. Season with salt and pepper during the final 30 seconds of cooking.
While the aubergine cooks, finely slice the oyster mushrooms. Once the aubergine is cooked, add another drizzle of oil to the frying pan, turn the heat up to the highest setting and fry the mushrooms for 5-10 minutes or until crispy and golden. Season with some salt or soy sauce during the final 30 seconds of cooking.
To serve up, divide the noodles between serving bowls, pour over the hot laksa broth and top with aubergine and oyster mushrooms. Garnish with some coriander (reserving half for your detox meal) and lime juice. Enjoy!

FEAST

Crispy falafel, pickled cabbage, tahini drizzle, guindilla zhoug and salad wrapped in pillowy soft flatbread

INGREDIENTS

Chickpeas, coriander, parsley, mint, ground cumin, ground coriander, baking powder, chilli flakes, onion, garlic, salt, guindilla chillies, coriander, parsley, garlic, extra virgin olive oil, coriander powder, cumin powder, clove powder, lemon, sea salt, tahini (sesame), water, lemon juice, red cabbage, apple cider vinegar, raw natural cane sugar, black mustard seeds, flatbread (wheat flour, sesame seeds, water, sea salt, yeast)

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

NUTRITION

Calories 685kcal; Protein 24g; Fat 25.5g; Saturated Fat 2.7g; Total Carbs 91.9g; Fibre 17.1g; Salt 1.25g

METHOD

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

Roll the falafel mix into small balls using your hands, around 4-5 per person. The mix is easier to handle with slightly wet hands. Take a deep frying pan and add enough oil to come 0.5cm up the sides (a drizzle will do for a healthier alternative, but this is how to make super crispy falafel!) and place over a medium-high heat. Fry the falafel balls in batches for around 4-5 minutes, turning occasionally until golden and crispy on all sides, then transfer to a bowl lined with kitchen towel.
Place a separate frying pan over a high heat, then dry fry your flatbread for 30 seconds on each side to warm through. Alternatively you can warm in a hot oven for 30-60 seconds.
Dice the baby cucumber and plum tomato and slice the guindilla chilli.
Build your wraps starting with a layer of salad and pickled cabbage, then the falafels. Finish with a generous drizzle of tahini and guindilla zhoug, roll them up and enjoy!