DETOX

Rich and aromatic turmeric and lemongrass broth with seasonal roasted roots and fluffy quinoa

INGREDIENTS

Carrot, parsnips, celeriac, courgette, ginger, fresh turmeric, coriander, shallot, garlic, lemongrass, brown mustard seeds, kaffir lime leaves, cardamom, red chilli, coconut milk, lime, quinoa


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

NUTRITION

Calories 625kcal; Protein 14.8g; Fat 30.5g; Saturated Fat 21.8g; Total Carbs 79.5g; Fibre 14g; 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 a kettle and pre-heat your oven to 200°C / 180°C fan, then take out a large roasting tray and two saucepans.

  2. Dice the courgette into 1.5cm cubes and place in your roasting tray with the rest of the root veg. Toss it all in a little oil and roast in the oven for 15-20 minutes or until the root veg has turned crispy and caramelised and the courgette is tender.

  3. Place your saucepan over a medium heat and pour in boiling water from your kettle. Add the quinoa and cook for 8-10 minutes or until tender.

  4. Heat the broth in your other saucepan over a medium heat for 3-5 minutes or until piping hot.

  5. Set aside half of the red chilli for the Nourish meal and finely slice the rest for this one.

  6. Divide the broth between serving bowls and place the quinoa in the centre of the bowl. Layer the roasted root vegetables over the bed of quinoa, then garnish the dish with a squeeze of fresh lime and some sliced chilli. Enjoy!



NOURISH

Rich and creamy massaman curry with sweet potato, purple sprouting broccoli, chilli and lime

INGREDIENTS

Onion, lemongrass, cumin, cardamom, cinnamon, cloves, ginger, garlic, tamarind paste, peanut butter, coconut milk, 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), soy sauce, carrot, sweet potato, broccoli, peanuts, lime, basmati rice

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

NUTRITION

Calories 785kcal; Protein 21.8g; Fat 31.1g; Saturated Fat 14.1g; Total Carbs 112.8g; Fibre 16.9g; Salt 1.25g

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. Place the rice into a saucepan and cover with 2.5x its volume in water. Bring to the boil over a high heat, then once bubbling reduce to low, cover and leave to cook for 7-10 minutes or until tender but al dente.

  2. Place a large frying pan over a medium heat and toast the peanuts for 2-3 minutes until golden. Set the peanuts aside, turn the heat up to high and add a drizzle of oil to the pan. Once hot, add the purple sprouting broccoli and sear until browned a little on all sides, around 2 minutes. Pour in the massaman and sweet potato curry sauce and bring to the boil. Once bubbling, reduce the heat to medium-low and gently simmer until the veg is tender and cooked through, around 5-10 minutes.

  3. Set aside half of the red chilli for the Detox meal and finely slice the rest for this one. Roughly crush or chop the toasted peanuts.

  4. Divide the curry between serving bowls and finish with a generous squeeze of lime, the red chilli and the crushed peanuts. Serve alongside your fluffy rice and enjoy!



FEAST

 

Baja tofish tacos with chipotle mayo, shredded cabbage and salsa fresca on soft 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. Add the cornstarch to a bowl, then dip the tofish fillets into the bowl and turn to coat evenly.

  2. Pour enough oil into a large frying pan or wok to come 5mm 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 tofu in batches until golden all over, around 10 minutes. Transfer them onto kitchen paper. 

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

  4. Remove the oil and any sediment from the pan, then cook the tortillas for 20-30 seconds on each side to warm through. 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 dollop of chipotle mayo, some pickled cabbage, salsa fresca and a squeeze of fresh lime. Enjoy!

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