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MIX BOX

If you are not set on any one style of eating and love to experiment, then this is for you. Choose any 4 meals from the Classic, Low-GI and Veggie box to make your own individual menu for the week.

ON THE MENU

Next delivery: Monday 17 August 2020. Please order before 11 am on Wednesday 12 August 2020

R590 for 2 people for 4 meals | R1050 for 4 people for 4 meals
Baked butternut risotto with chorizo
INGREDIENTS
  • 150g Butternut, peeled and diced small
  • 75g diced Spanish chorizo cut into chunks
  • 20ml Olive oil – from your pantry
  • 1 Small Onion, finely chopped
  • ½ Green pepper, finely chopped
  • 1 Garlic clove, crushed
  • 1 t Sweet paprika
  • 1 Bay leaves
  • 1 t Tomato puree
  • 200g Risotto rice
  • 12g Chicken stock mixed with
  • 600ml Hot water
  • Salt and black pepper
  • 100g Chickpeas, rinsed and drained
  • 5g Flat-leaf parsley, chopped, to garnish
  • * 1 t UD Salt
Crispy Chicken with Roasted Carrots and Couscous
INGREDIENTS
  • 2 t Butter – from your pantry
  • 4 Deboned chicken thighs
  • Salt and black pepper
  • 2 t Canola oil – from your pantry
  • 300g Baby carrots
  • 160g Couscous
  • 60g Chopped fresh flat-leaf parsley
  • 60g Roasted pumpkin seeds
  • 1 T Chopped fresh mint
  • ½ Chopped garlic clove
  • 1 T Olive oil – from your pantry
  • 1 t Lemon juice
  • 1 t Lemon zest
  • 220ml Boiling water
  • 1 T Chicken spice
  • * 1 t UD Salt
Harissa chicken and potatoes with coconut cauliflower and chickpeas
INGREDIENTS
  • 4 Chicken thighs
  • 1 T Harissa paste
  • 1 Sprig thyme leaves
  • 100g Potato cubes
  • 1 t Vegetable stock powder
  • 50g Onion chopped
  • 50g Tomato chopped
  • 1 t Mild curry powder
  • ½ t Turmeric
  • 1 Garlic clove, minced
  • 80g Cauliflower florets
  • 50g Chickpeas
  • 300ml Coconut cream
  • 5g Parsley leaves
  • 1 Red chili
  • Pepper
  • * 1 t UD Salt
Lemon-crumbed pork with fennel remoulade
INGREDIENTS
  • 120g Panko breadcrumbs
  • 80g Polenta
  • 1 Lemon – zest
  • 1 Garlic clove, crushed
  • 2 200g Pork neck
  • 100g Cake flour
  • 1 Packet Fennel remoulade
  • 200g Baby carrots
  • 2 Eggs – from your pantry
  • 1 T Butter – from your pantry
  • * 1 t UD Salt
Chicken Burrito Bowls
INGREDIENTS
  • 2 150g Chicken breasts– cut into strips
  • 150g Whole peeled tomato, chopped
  • 200g Tomato, diced
  • 1 T Chicken stock, mixed with 500ml hot water
  • 1 Garlic clove, minced
  • 2 Sprigs thyme
  • 1 t Chili powder
  • ½ tGround cumin
  • 100g Black beans, drained and rinsed
  • 200g Brown rice
  • 60g Frozen corn kernels
  • 60g Cheddar cheese,
  • 2 T Sour cream
  • 1 Avocado, mashed
  • 1 Lemon, to taste
  • 30g Red onion chopped
  • 2g Coriander leaves
  • * 1 t UD Salt
Griddled chicken with quinoa Greek salad
INGREDIENTS
  • 160g Quinoa
  • 20g Butter – from your pantry
  • ½ Red chili, deseeded and finely chopped
  • 1 Garlic clove, crushed
  • 2 150g Chicken breasts butterflied
  • 45ml Extra-virgin olive oil – from your pantry
  • 150g Cherry tomatoes, roughly chopped
  • 80g Pitted black Kalamata olive
  • ½ Red onion, finely sliced
  • 50g Feta cheese, crumbled
  • 2g Mint leaves, chopped
  • 1 Lemon, juiced and zested
  • * 1 t UD Salt
Moroccan fish stew
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • ½ Large onion, thinly sliced
  • 1 Garlic clove, crushed
  • 2.5g Grated fresh ginger
  • 2.5g Ground cumin
  • 2.5g Turmeric
  • 1 Small cinnamon stick
  • Pinch cayenne pepper
  • 200g Chopped tomatoes
  • 2 180g Hake, cut into chunks
  • 200g Chickpeas, rinsed and drained
  • 15ml Honey
  • 10g Fresh coriander leaves – chopped
  • 30g Flaked almonds, lightly toasted
  • 250ml Water
  • * 1 t UD Salt
Portobellini mushroom stroganoff with cauliflower rice
INGREDIENTS
  • 300g Portobellini mushrooms, quartered
  • 2 200g Rump, cut into strips
  • 35g Onion, chopped
  • 10g Parsley
  • 30ml Butter – from your pantry
  • 360g Cauliflower Rice
  • 15ml Balsamic Vinegar
  • 125ml Sour Cream
  • 1 t English Mustard
  • 1 Garlic clove, minced
  • 100ml Hot water mixed with 2 t vegetable stock
  • Black Pepper, to taste
  • * 1 t UD Salt
Indian potato and chickpea stew
INGREDIENTS
  • ½ T Vegetable oil – from your pantry
  • 1 Carrots, cut into small cubes
  • 1 Potato, peeled and cut into cubes
  • ½ t Garam masala
  • 1 t Cumin powder
  • ½ t Coriander powder
  • ½ T Chopped garlic
  • ¼ t Ginger chopped
  • ¼ Cup chopped onion
  • 1 t vegetable stock, mixed with 125ml hot water
  • 200g Chickpeas, drained and rinsed
  • 2 T Raisins
  • 2 T Roasted cashew nuts
  • 50g Baby spinach leaves
  • 2 T Chopped coriander
  • ½ T Freshly squeezed lemon juice
  • 200g Basmati rice
  • * 1 t UD Salt
Pasta with kale and sun dried tomato Topped with almonds and ricotta
INGREDIENTS
  • 200g Fusilli pasta
  • 1 Clove garlic, crushed
  • 100g Kale destalked, roughly chopped
  • 1 Lemon, zested – use to taste
  • 4 T Crème Fraiche
  • 100g Ricotta
  • 50g Toasted, flaked almonds
  • 100g Sundried tomatoes, roughly chopped
  • 200ml Coconut cream
  • * 1 t UD Salt
Roasted brinjal, butternut and couscous salad
INGREDIENTS
  • 150g Butternut, sliced into halfmoons
  • 150g Brinjal, sliced into thin round disks
  • 2 T Mirin
  • 1 Garlic clove, crushed
  • 1 t Cajun spice
  • 150g Couscous
  • 10g Red onion, sliced
  • 3g Parsley, chopped
  • 200ml veg stock
  • 80g Feta cheese
  • 1 PKT Orange and honey dressing
  • * 1 t UD Salt
Tofu stir fry with cashews and sesame seeds
INGREDIENTS
  • 2 T Roasted cashew nuts
  • 3 T Toasted sesame seeds
  • 200g Firm tofu, cubed
  • 1 t Corn flour
  • 120ml Vegetable oil – from your pantry
  • 2 T Honey
  • 1 Clove of garlic, finely chopped
  • 1 T Ginger, finely chopped
  • 1 Spring onion, chopped
  • 1 Fresh red chili, finely chopped
  • 200g Broccoli, florets
  • ½ a red pepper, sliced
  • 6 Baby sweetcorn, halved
  • 80g Mange tout
  • 1 Lime
  • 2 T Soy sauce
  • 200g Noodles
  • * 1 t UD Salt

Delivery 17 AUGUST

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