MENU | DELIVERED MAY 24


DETOX 1

 

Thai Noodle Salad

INGREDIENTS

Tenderstem broccoli, cashews, paprika, garlic powder, onion powder, sesame seeds, ground ginger, turmeric, maple syrup, peanut butter, lime, soy sauce, water, ginger, sesame oil, coriander, carrot, daikon, rice vinegar, raw natural cane sugar, salt

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; 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.

  1. Boil a kettle then take out a large frying pan.

  2. Place the vermicelli into a heat proof bowl, pour over boiling water from your kettle to cover and leave for 4-5 minutes to allow the noodles to cook. Drain, rinse with cold water and set aside.

  3. Place your frying pan over a medium heat and add a drizzle of oil to the pan. While it heats up, trim the broccoli into stems. Fry the broccoli for 6-8 minutes or until charred and tender.

  4. Pick the mint and coriander leaves.

  5. To serve up, divide the cooked vermicelli, broccoli, pickled vegetables, fresh herbs and chilli cashews between serving bowls. Drizzle generously with satay sauce and enjoy!


NOURISH 1

Spring Garden Orzotto

INGREDIENTS

Pearl barley, onion, garlic, cavolo nero, sugar snap peas, green beans, vegan white wine, vegan 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), nutritional yeast, lemon, thyme, basil, mint, extra virgin olive oil, water, salt, hazelnuts

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

NUTRITION

Calories 604kcal; Protein 16.6g; Fat 23.9g; Saturated Fat 3.1g; Total Carbs 83.4g; Fibre 18.6g; 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. Take out a large saucepan and a frying pan or wok. Cut the top and tail off the green beans and slice into 3cm pieces. Remove any hardy stems from the cavolo nero then finely slice the leaves.

  2. Place the orzotto into your saucepan and add a splash of water to loosen. Cook the orzotto over a medium heat for around 5-8 minutes or until cooked through. Stir occasionally and add more water if it starts to stick. 

  3. Place your frying pan or wok over a medium heat and add the hazelnuts. Toast the hazelnuts for 3-5 minutes, tossing them in the pan occasionally to stop them burning. Remove from the pan and lightly crush or chop. Add a drizzle of oil to the frying pan and toss in the cavolo nero, sugar snap peas and green beans. Fry for 5-8 minutes or until the veg is tender.

  4. Once the vegetables are cooked, add the orzotto into your frying pan or wok along with the minted basil pesto and give everything a good stir to combine.

  5. To serve up, divide the orzotto between serving bowls, scatter over the toasted hazelnuts and enjoy!


NOURISH 2

Tahini Miso Ramen

INGREDIENTS

Dried shiitake mushrooms, ginger, garlic, portobello mushrooms, pak choi, red chilli, spring onions, kombu seaweed, white miso (soy), soy sauce, tahini (sesame), 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), udon noodles (wheat flour, water, salt), sesame oil

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

NUTRITION

Calories 523kcal; Protein 25.3; Fat 11.7g; Saturated Fat 1.5g; Carbs 84.9g; Fibre 11.7g; 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. Boil your kettle, then take out a large frying pan / griddle and two saucepans.

  2. 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.

  3. Empty the miso tahini broth into another saucepan, along with 150ml of water per person. Place the saucepan over a medium heat and once it starts bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through.

  4. Place your griddle over a medium-high heat and add a drizzle of oil. While the pan heats up, slice the pak choi in half lengthways and rub a little oil all over your portobello mushrooms. Add the pak choi halves and mushrooms to your pan and fry for 3-5 minutes on both sides, or until charred and tender. Once the mushrooms are cooked, cut into 0.5cm slices.

  5. Finely slice the red chilli and spring onions.

  6. To serve up, divide the noodles between serving bowls, pour over the hot miso tahini broth and top with pak choi and portobello mushroom slices. Garnish with chilli and spring onions. Enjoy!


FEAST 1

Crispy Falafel Wrap

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.
  1. 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.

  2. 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.

  3. Dice the baby cucumber and plum tomato and slice the guindilla chilli.

  4. 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!