MENU | DELIVERED SEPTEMBER 13


DETOX

 Raw Thai summer 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 quinoa, tenderstem 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

    Spicy turmeric and lemongrass laksa with tender grilled aubergines, crispy oyster mushrooms, udon noodles, coriander and lime

    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.

    1. Boil your kettle, then take out a large frying pan 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. Pour the laksa broth into another saucepan, place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through.

    4. 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.

    5. While the aubergine cooks, finely slice the oyster mushrooms. Once the aubergine is cooked, add another drizzle of oil to the same 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.

    6. To serve up, divide the udon noodles between serving bowls, pour over the hot laksa broth and top with aubergine and oyster mushrooms. Garnish with coriander and lime juice. Enjoy!


              NOURISH 2

              Smokey three bean chilli sin carne with creamy coconut yoghurt, lime pickled slaw and crispy tostada dippers

              INGREDIENTS

              Cumin, allspice, chilli flakes, oregano, cinnamon, onion, carrot, kidney beans, lentils, black beans, walnuts, plum tomatoes, soy sauce, water, basmati rice, coconut yoghurt (coconut milk, coconut water, cornflour, potato starch, pectin, non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), white corn tacos, cabbage, carrot, apple cider vinegar, salt, raw natural cane sugar

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

              NUTRITION

              Calories 620kcal; Protein 29g; Fat 19.2g; Saturated Fat 11.4g; Total Carbs 94.9g; Fibre 21.2g; Salt 1.2g

              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. Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.

              2. Heat the chilli in a large frying pan or wok over a medium heat until the veg is tender and cooked through, around 5-10 minutes. Add a splash of water as you cook if the sauce starts to stick or reduces too much.

              3. Add a film of oil (sunflower or groundnut oil are best, but any neutral oil works well) to a large frying pan or wok and place over a medium heat. Once the oil is hot, place the tortillas into the oil and fry until golden on both sides. For a healthier alternative, simply dry fry the tacos (without oil) to warm through on both sides.

              4. To serve up, divide the chilli between serving bowls, serve alongside the cooked rice, then top with lime-pickled slaw and a dollop of creamy coconut yoghurt. Break the tostadas up and use them to scoop up all those delicious flavours!


              FEAST 

              Crispy Baja tofish tacos served with shredded cabbage, chipotle mayo, salsa fresca and fresh lime on soft corn 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 corn tortillas (masa harina (ground nixtamialized corn), water, sea 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. Don't worry if the strips don't wrap the whole way around the tofu as they will stick once coated in cornstarch and fried.

              2. Add the cornstarch to a bowl, then dip the tofish fillets into the bowl and turn to coat evenly. Pour enough oil (sunflower or groundnut are best, but any neutral oil works well) into a large frying pan or wok to come 0.5cm 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 tofish in batches until golden all over, around 10 minutes. Transfer them onto kitchen paper. 

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

              4. Place a large frying pan over a medium heat and once hot, add the tacos and warm through for 20-30 seconds on each side. 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 drizzle of chipotle mayo, some pickled cabbage, salsa fresca and finish with a squeeze of fresh lime. Enjoy!