DETOX 1 


Spicy mushroom and tempeh larb with baby gem cups, vermicelli, fresh mint and a tangy peanut sauce

INGREDIENTS

Chestnut mushrooms, tempeh (soy), lemongrass, ginger, garlic, red chilli, soy sauce, peanut butter, rice vinegar, soy sauce, water, garlic powder, ginger, sesame oil, mint, gem lettuce, vermicelli noodles

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

NUTRITION

Calories 477kcal; Protein 24.5g; Fat 27.1g; Saturated Fat 4.8g; Total Carbs 44.1g; Fibre 4.9g; 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. Boil your kettle and take out a frying pan or wok.

  2. Place the vermicelli noodles into a heatproof bowl, pour over boiling water from your kettle, cover and leave to cook for 3-5 minutes. Drain then rinse with water until the noodles are completely cold.

  3. Using your hands, carefully pull away the baby gem leaves - you should get around 10 leaves out of a head. Pick and roughly chop the mint leaves.

  4. Place your frying pan or wok over a medium-high heat and add a drizzle of oil. Once hot, add the mushroom and tempeh larb and fry until crispy, around 3-5 minutes. Remove from the heat, then stir through half of the chopped mint leaves and season to taste with soy or salt.

  5. To serve up, divide the larb and vermicelli  between serving plates. Stuff a little of each into your baby gem wraps along with some more chopped mint and a drizzle of peanut sauce. Enjoy!


NOURISH 1


Slow cooked porcini mushroom and lentil ragu with herby garlic mash and fresh curly green kale

INGREDIENTS

Lentils, porcini mushrooms, chestnut mushrooms, red wine, white onion, carrot, celery, water, garlic, thyme, bouillon (celery), soy sauce, balsamic vinegar, tomato puree, potato, parsley, olive oil, lemon juice, green kale

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

NUTRITION

Calories 543kcal; Protein 24g; Fat 15.5g; Saturated Fat 2.4g; Total Carbs 77.5g; Fibre 16.2g; Salt 1.9g

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 two saucepans and a steamer (or a third saucepan if you don't have a steamer).

  2. Fill one of your saucepans with boiling water from your kettle, then place over a medium heat with your steamer over the top (or boil a second pan of boiling water if you don't have a steamer). Peel the potatoes, then cut into 2cm cubes. Remove any hardy stems from the kale, then roughly chop into bitesized chunks.

  3. Salt your boiling water, then add the potatoes to the water and the kale to the steamer above it (or boil in your other saucepan) and cover. Cook for around 10-12 minutes or until the potato is very soft. It should virtually crumble when you jab it with a fork.

  4. Empty the porcini and lentil ragu into your other saucepan, place over a medium heat and bring to the boil. Once bubbling, reduce the heat to low-medium and cook for a further 2-3 minutes or until piping hot.

  5. Once the potatoes are cooked, add the garlic and herb dressing, along with a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. This meal is designed to be healthy, but if you want to go more indulgent you could add a little plant milk or butter to make it even creamier! Season well with salt to taste.

  6. Divide the herby garlic mash between serving bowls, spoon over the porcini and lentil raguserve alongside the steamed kale and enjoy!


                NOURISH 2

                Creamy massaman curry with sweet potato, charred tenderstem broccoli, crushed toasted peanuts and fresh 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, tenderstem 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. Take out two saucepans and a large frying pan

                2. Place the rice into one of your saucepans and cover with 2.5x its volume in water. Bring to the boil over a high heat, then reduce to low, cover and leave to cook for 8-10 minutes or until tender but al dente.

                3. Pour the massaman curry into your other saucepan, place over a medium heat and bring to the boil. Once bubbling, reduce the heat to medium-low and gently simmer until the sweet potato is piping hot and cooked through, around 5-10 minutes.

                4. Place your frying pan over a medium heat and toast the peanuts until golden, around 2-3 minutes. Set the peanuts aside, then add a drizzle of oil to the pan, and fry the tenderstem broccoli for 5-8 minutes or until seared on the outside and tender in the centre. Season to taste with a pinch of salt or a dash of soy.

                5. Roughly crush or chop your toasted peanuts.

                6. Divide the rice and massaman curry between serving bowls, top with the charred tenderstem broccoli, then garnish with the toasted peanuts and a generous squeeze of lime. Enjoy!


                FEAST 1

                Crispy cauliflower al pastor tacos with guajillo adobo sauce, chipotle cashew crema, jalapeno salsa, pickled cabbage and fresh lime

                INGREDIENTS

                Cauliflower, dried ancho chillies, red onion, garlic, cumin, oregano, paprika, salt, balsamic vinegar, raw natural cane sugar, jalapenos, coriander, shallots, extra virgin olive oil, red cabbage, cider vinegar, salt, cashews, chipotle paste, yellow corn tacos (water, yellow corn flour, sea salt), lime, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, vegetables 10% (onion, parsnip, leek, carrot), maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg)

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

                NUTRITION

                Calories 552kcal; Protein 16.5g; Fat 18.4g; Saturated Fat 3.9g; Total Carbs 88.4g; Fibre 14.2g; 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. Please note: Prepared cauliflower can smell a little when first opened. This is nothing to worry about and is just the natural compounds being released. Cruciferous vegetables (e.g. cauliflower, broccoli, cabbage, kale) are actually some of the healthiest, most fibrous foods you can eat!

                2. Preheat your oven to 220°C / 200°C fan and take out a large roasting tray. Place the cauliflower into the roasting tray and toss in oil, salt and pepper. Roast in the oven for 10 minutes, then stir through the adobo sauce to coat thoroughly and roast for a further 10-15 minutes until charred and cooked through.

                3. Warm the tacos by dry frying (without oil) in a frying pan over a high heat for 10-20 seconds on each side. Set aside and keep warm.

                4. To serve up, divide a little of the pickled cabbage between the tacos, place the cauliflower pieces on top, then pile up with the jalapeno salsa (spicy!), chipotle cashew crema and a squeeze of fresh lime. Enjoy!

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