MIX BOX

From: R590.00 for 1 week

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.

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Description

THIS WEEK

Beef noodles with bok choy

INGREDIENTS
  • 150g rice noodles
  • 115 g quality beef sirloin
  • 2 tablespoons olive oil
  • 2 teaspoon ground cumin
  • 1 red onion, finely sliced
  • 1 thumb-sized piece fresh ginger finely sliced
  • 1 fresh red chili, deseeded and finely sliced
  • 200g wild mushrooms
  • 350 ml organic beef stock
  • 3 bok choy, quartered
  • 1 tsp sesame oil
  • 1 tsp black sesame seeds
  • * 1 t UD Salt

Beer battered fish and chips with mushy peas

INGREDIENTS
  • 400g potatoes, peeled and sliced into chips
  • 400ml sunflower oil , for deep-frying
  • 2 white fish fillets
  • 200g plain flour , plus 50g extra for dusting
  • 140 ml cold beer
  • 1 tablespoon baking powder
  • 1 sprig fresh mint
  • 30g butter
  • 300g peas
  • 1 lemon
  • * 1 t UD Salt

Chicken biryani

INGREDIENTS
  • ½ tablespoon vegetable oil
  • 400g chicken breast, cubed
  • ½ medium onion, chopped
  • ½ jalapeno pepper chopped
  • 1 ½ tablespoons ginger minced
  • 1 teaspoons garam masala
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoons salt
  • ½ tablespoon minced garlic
  • 1 large tomato, chopped
  • ¼ cup golden raisins
  • ½ cup uncooked basmati rice
  • 1 ¼ cup chicken stock
  • 2 tablespoons chopped fresh coriander leaves
  • 2 tablespoons sliced unsalted almonds
  • 2 lime wedges
  • * 1 t UD Salt

Sticky honey cashew chicken with jasmine rice

INGREDIENTS
  • 125ml Jasmine rice
  • 2 Skinless, boneless chicken breasts, cubed
  • 15ml Corn flour
  • 1ml Salt
  • 1ml Freshly ground black pepper
  • 10ml Canola oil
  • 10ml Dark sesame oil
  • 250ml Broccoli florets
  • 125ml Frozen shelled edamame
  • 1 Garlic clove, minced
  • ½ Onion, finely chopped
  • ½ Red bell pepper, sliced
  • 60ml Dry-roasted cashews
  • 15ml Rice vinegar
  • 15ml Honey
  • 30ml Light soy sauce
  • 10ml Sriracha sauce
  • * 1 t UD Salt

Lemon and honey chicken with feta salad

INGREDIENTS
  • ½ tbsp olive oil
  • 400g chicken, thighs, deboned and cleaned
  • ½ red onion, sliced
  • 3 garlic cloves, peeled but left whole
  • ½ lemon, cut into chunks
  • 100 ml chicken stock
  • 60ml honey
  • small handful fresh oregano leaves
  • 200g chickpeas, rinsed and drained
  • 75 g feta cheese, crumbled
  • small handful fresh flatleaf parsley
  • 2 baby cucumbers, chopped
  • ½ green pepper, core and seeds removed, chopped
  • 25 g black olives, pitted and halved
  • 2 tbsp olive oil
  • 10 ml lemon juice
  • freshly ground black pepper
  • * 1 t UD Salt

Mashed Cauliflower Shepherd’s Pie

INGREDIENTS
  • ½ tablespoon olive oil
  • ½ onion — chopped
  • 2 carrots — chopped
  • ¼ teaspoon pepper
  • 2 cloves garlic — finely chopped
  • 250g lamb mince
  • 160ml tomato pasta sauce
  • 1 tablespoon tomato paste
  • 80ml chicken stock
  • 80ml peas
  • 80ml corn
  • ½ teaspoon thyme
  • * 1 t UD Salt

Pork chops with chickpeas and roasted peppers

INGREDIENTS
  • 2 pork chops
  • 1 red pepper whole, halved
  • 150g kale, chopped
  • 1 tsp fennel seeds
  • 400g chickpeas
  • ½ cup chicken stock
  • 1 tablespoon olive oil
  • ½ lemon
  • * 1 t UD Salt

Portobellini mushroom stroganoff with cauliflower rice

INGREDIENTS
  • 300g Portobellini mushrooms, quartered
  • 100g beef strips
  • 35g Onion, chopped
  • 30ml Parsley
  • 30ml Butter
  • 360g Cauliflower Rice
  • 15ml Balsamic Vinegar
  • 125ml Sour Cream
  • 5ml English Mustard
  • 1 Garlic clove
  • 125ml Vegetable Stock
  • 1ml Salt
  • 1ml Black Pepper
  • * 1 t UD Salt

Chick pea, lentil and miso brinjal wraps

Chickpea, lentil and miso brinjal wraps
  • 150g Chickpeas
  • 100g Lentils
  • 1 Whole brinjal – cut into cubes
  • Soy & Tahini marinade
  • 2 Tomatoes, diced
  • 1 Red onion, thinly sliced
  • Smoked paprika and lime dressing
  • 1 Avocado
  • 150g Sour cream
  • 30g Salad leaves
  • 4 Tortillas/ wraps
  • 10g Coriander, roughly chopped
  • * 1 t UD Salt

Roasted aubergine with brown rice and chickpea lentil curry

Roasted aubergines with brown rice and chickpea lentil curry
  • 2 medium aubergines, cubed
  • 15g fresh ginger – grated
  • ½t garlic – grated
  • 40g white onion, chopped
  • 100g chickpeas
  • 100g lentil
  • 1 packet curry mix
  • 60g green beans – topped and tailed
  • 100g brown rice
  • 80g plain yoghurt
  • 1 red chili, chopped – use to taste
  • 200g whole peeled tomatoes – chopped
  • 15g fresh coriander
  • ½t grounded cumin
  • 1t tomato paste
  • 1t UD salt

Spaghetti bean bolognaise

Spaghetti bean bolognaise
  • 5ml olive oil
  • 1 small onion, finely chopped
  • 1 small carrot, chopped
  • 1 small celery stalk, chopped
  • 1 garlic cloves, crushed
  • 15ml tomato paste
  • 60ml white wine
  • 2.5ml chopped rosemary
  • 1 bay leaf
  • 400g chopped tomatoes
  • 125ml vegetable stock
  • 400g cans kidney beans, drained, rinsed
  • 15ml chopped fresh parsley
  • 125g spaghetti
  • Parmesan, to serve
  • * 1 t UD Salt

Zucchini and lemon risotto with mint, mascarpone and parmesan

Zucchini and lemon risotto
  • 50g butter (from pantry)
  • ½ onion, finely chopped
  • 1 large garlic clove, crushed
  • 180g risotto rice
  • 1 Vegetable stock cube dissolved in 1L water
  • Zest and juice 1 lemon
  • 1T mint leaves, chopped
  • 250g zucchini, diced
  • 50g parmesan, grated
  • 2T Mascarpone
  • * 1 t UD Salt

Delivery 6 April

Additional information

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2 PEOPLE 1 WEEK, 2 PEOPLE EVERY WEEK (RECURRING), 4 PEOPLE 1 WEEK, 4 PEOPLE EVERY WEEK (RECURRING)

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