DETOX

 Crunchy Thai rainbow salad with julienned carrots, shredded cabbage, edamame, charred broccolini, quinoa, toasted peanuts and chilli, all tossed in a sesame ginger dressing

INGREDIENTS

White quinoa, red quinoa, tenderstem broccoli, carrot, red cabbage, edamame (soy), sesame oil, ginger, lime juice, rice vinegar, maple syrup, peanuts, red chilli

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

NUTRITION

Calories 569kcal; Protein 22.6g; Fat 24.1g; Saturated Fat 3.2g; Total Carbs 70.2g; Fibre 11.8g; 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 saucepan and a large frying pan.

  2. Add the red and white quinoa to your saucepan and cover by 3cm with boiling water from your kettle. Bring to the boil over a medium-high heat, then reduce the heat to low-medium and cook for 5-6 minutes or until the quinoa is tender but al dente. Watch carefully to avoid overcooking and going mushy.

  3. Place your frying pan over a medium heat and once hot, dry fry (without oil) your peanuts for 2-3 minutes or until golden. Set aside.

  4. Cut the tenderstem broccoli in half, slicing vertically down the centre from spear to base. Place your frying pan over a medium heat and add a drizzle of oil. Once hot, toss in the tenderstem broccoli and cook for 5-8 minutes or until al dente. If you don't like al dente vegetables, cook a little longer to your preference. Toss the edamame beans into the pan for the final minute of cooking to warm through. 

  5. Meanwhile finely slice the red chilli and crush or chop the toasted peanuts.

  6. In a large mixing bowl, add the cooked quinoatenderstem broccoli and edamame, along with the julienned carrots and shredded red cabbage. Drizzle over the sesame ginger dressing and give everything a good mix. 

  7. Divide the crunchy salad mix between serving bowls, then garnish by scattering toasted peanuts and sliced red chilli over the top. Enjoy!


          NOURISH 1

          Caribbean jackfruit curry with fresh vegetables, kidney beans, steamed kale and fluffy coconut rice

          INGREDIENTS

          Onion, ginger, garlic, turmeric, allspice, curry powder, oregano, scotch bonnet chilli, vegan boullion (celery), water, tomato puree, soy sauce, tinned tomatoes, carrot, potato, kidney beans, jackfruit, salt, pepper, basmati rice, dessicated coconut, cavolo nnero

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

          NUTRITION

          Calories 605kcal; Protein 23.1g; Fat 6.2g; Saturated Fat 0.4g; Total Carbs 131.2g; Fibre 39.7g; 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 three saucepans (if you don't have three saucepans, two saucepans and a frying pan or wok works too).

          2. Add the rice to the smallest saucepan and cover with 2x its volume of water. Place over a medium-high heat, bring to the boil then reduce to a low simmer, cover and cook for 8-10 minutes or until the rice is tender but al dente. Add the desiccated coconut during the final 5 minutes of cooking.

          3. Empty boiling water into your other saucepan and place over a medium heat. While it heats up, remove any hardy stems from the cavolo nero and roughly chop the leaves into bitesized pieces. If you have a steamer, place it over the top of the pan and add the cavolo nero. If you don't have a steamer, add the cavolo nero to the boiling water instead. Cook for 8-10 minutes or until tender.

          4. Empty the jackfruit curry into your last saucepan or frying pan / wok and place over a medium heat. Warm the curry through for 8-10 minutes, breaking apart any larger pieces of jackfruit using a wooden spoon or tongs. Add water to the pan as needed if it starts to stick or the sauce reduces too much. 

          5. To serve up, divide the coconut rice between serving bowls, spoon the jackfruit curry over the top and serve alongside the steamed cavolo nero. Enjoy!


                              NOURISH 2

                              Lemon braised butterbeans in a rich and fiery tomato broth with cavolo nero and a zingy caper salsa verde

                              INGREDIENTS

                              Carrot, celery, onion, dried chilli, vegan boullion (celery), water, butterbeans, bay leaves, brown rice, lemon juice, tomato puree, garlic, plum tomatoes, white wine, dried oregano, maple syrup, red wine vinegar, cavolo nero, parsley, mint, capers, dijon mustard, sea salt

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


                              NUTRITION

                              Calories 597kcal; Protein 20.3g; Fat 18.1g; Saturated Fat 3g; Total Carbs 83.8g; Fibre 18.1g; Salt 1.5g

                              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. Take out one large saucepan for your broth and a separate saucepan with a steamer to go over the top for the cavolo nero

                              2. Add 1 cm of water to the pan that goes with your steamer and place over a high heat to bring to the boil. While this heats up, remove any hardy stems from the cavolo nero, then roughly chop the leaves into bite sized pieces. Add the cavolo nero to your steamer and cook for 5-10 minutes or until tender. If you don't have a steamer then boil the leaves instead, for the same amount of time.

                              3. Empty the butterbeans in broth to your other saucepan, place over a medium heat and warm until piping hot, around 5 minutes. If the sauce reduces too much or starts to stick, add water as needed as you cook.

                              4. To serve up, divide the butterbeans in broth and cavolo nero between serving bowls, then drizzle over the salsa verde dressing. Enjoy!


                              FEAST 1

                              Pulled king oyster and portobello mushroom bao buns with tangy pickled cucumbers and toasted peanuts

                              INGREDIENTS

                              King oyster mushrooms, portobello mushrooms, soy sauce, peanut butter, rice vinegar, garlic, sesame oil, cucumber, rice vinegar, water, raw natural cane sugar, sea salt, red chilli, sesame seeds, peanuts, bao buns (wheat flour, water, corn starch, sugar, soybean oil, yeast, sodium bicarbonate, monocalcium phosphate), salt, tapioca starch

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

                              NUTRITION

                              Calories 748kcal; Protein 30g; Fat 39.7g; Saturated Fat 5.6g; Total Carbs 70.8g; Fibre 9.9g; Salt 3g

                              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. Put a steamer on over the hob and take out a large frying pan.

                              2. For the bao, first cut a piece of baking paper the size of each bao. If you don't have any baking paper, then lightly rub a little oil on the bottom of each bao to prevent them sticking while steaming. Place the baos on their baking paper mats into the steamer, cover and steam for 3-5 minutes or until light and fluffy. Check now and again to ensure they don't over-steam and go soggy.

                              3. Shred the king oyster mushrooms by using a fork to score deep grooves along the length of the stems on all sides. Turn the mushrooms as you score the stems, then use your hands to roughly pull apart any remaining pieces, until you're left with strings of 'pulled' mushroom. Slice the portobello mushrooms 0.5cm thick.

                              4. Place the frying pan over a medium heat and dry fry (without oil) the peanuts until toasted and golden, then set aside and crush or finely chop until coarse.

                              5. Add a drizzle of oil to the same frying pan and place over a high heat. Fry the mushrooms for around 10 minutes or until they have reduced and are tender and browning at the edges. Stir in the sauce to coat, turn the heat to medium and cook for a further 2-3 minutes, stirring regularly until the sauce reduces a little and turns a darker brown colour.

                              6. To serve, fill each bao with a generous helping of mushrooms, a few slices of pickled cucumber and some toasted peanuts. Enjoy!

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