Monday —

Breakfast
Turmeric Golden Milk Porridge (VE)

Lunch
Leftover Tart with Green Salad (VE)

Dinner
Corn, Cauliflower + Ginger Fritters with Tenderstem Broccoli (VE)
Tuesday —

Breakfast
Avocado on Toast with Sesame + Zhoug (VE)

Lunch
Super Green Thai Vegetables with Coconut Broth (VE)

Dinner
Tempeh Steak with Spring Greens + Mustard Dressing (VE)
Wednesday —

Breakfast
Breakfast Bowl with Crispy Chickpeas, Beetroot, Quinoa + Scrambled Tofu (VE)

Lunch
Super Green Jar Soup (VE)

Dinner
Cauliflower Aloo Gobi with Cumin Yoghurt (VE)
Thursday —

Breakfast
Raw Energy Balls (VE)

Lunch
Smoked Tofu Salad with Greens, Cauli-Rice + Orange Dressing (VE)

Dinner
Rose Harissa Crusted Cauliflower Steak with Walnut Sauce (VE)
Friday —

Breakfast
Japanese Breakfast Bowl with Chickpea + Wasabi (VE)

Lunch
Chilled Avocado + Coriander Soup (VE)

Dinner
Braised Mushrooms with Creamy Parsnip Purée (VE)
Saturday —

Breakfast
Breakfast Cabbage ‘Burrito’ with Tomato Salsa + Avocado (VE)

Lunch
Quick Fried Mushroom Cauli-Bowl with Carrot + Ginger Dressing (VE)

Dinner
Aubergine Puttanesca with Brown Rice Pasta (VE)
Sunday —

Breakfast
Smoky Aubergine ‘Bacon’ with Baked Tomatoes + Dukkah (VE)

Lunch
Brown Rice Bowl with Grated Carrot + Hazelnut Chimichurri (VE)

Dinner
Herby Aubergine Skewers with Pistachio Almond Yoghurt + Hasselback Beetroot (VE)
Monthly 'Make-Aheads' —

Granola of the Month
Pumpkin Seed + Mixed Nut + Coconut Granola (VE)

Loaf of the Month
Keto Flaxseed Buns (VE)
Weekly Sauces, Snacks + Condiments —

Dip of the Week
Hazelnut Chimichurri (VE)

Snack
‘On the Go’ - Sugarless Raw Energy Balls (VE)
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