Blogs

Husk Baked Sweetcorn

No prepping, no faffing, it’s as simple as wash… bake… eat!

 

This is a brilliant, foolproof method of cooking corn in the oven if you haven’t had the chance to light the BBQ or the summer weather is a little on the wet side or you just fancy a simple tasty lunch. Of course, it is just as amazing on the BBQ, you just have to remember to rotate the corn 3 or 4 times throughout cooking.

We’ve suggested a few optional seasonings which go brilliantly with sweetcorn but it’s totally up to you!

Coronation Chickpea Sandwich

Recipe for the filling, enough for 4 portions:

1 jar or tins of chickpeas drained and rinsed

3 tablespoons of plant based mayonnaise of your choice

2 tsp curry powder

2 heaped teaspoons of mango chutney

1 small clove of garlic, peeled and grated

The juice of half a lime

Sea salt and pepper

 

For each sandwich:

2 sliced of bread of your choice, pitta bread or wrap

Finely sliced red onion

A big handful of mixed leaves

 

Greek Salad

This classic combination is fresh, crunchy and just delicious! To create this awesome salad it just takes a bit of chopping and some love.

Ingredients to serve 4-6:

1 cucumber washed and chopped into 1 inch chunks

6-8 tomatoes washed and chopped into chunks

1 red onion peeled and diced

1 handful of fresh parsley washed and roughly chopped

2 handfuls of olives

1 pack of violife greek block, drained and chopped into chunks

4 tbsp of olive oil

Herby Lemon Couscous

Herby Lemon Couscous

 

This Herby Lemon Couscous is a wonderful summer staple to serve alongside salads, roast veggies, BBQ’s and Middle Eastern stews and Tagines. It takes minutes to cook and feel free to add or swap ingredients to your taste - use different herbs, spices, chilli or citrus that suits you!

 

Ingredients for 6 portions:

2 cups of dried couscous

1 teaspoon of ground turmeric

1 veggie stock cube

2 cups of boiling water

The zest and juice of 1 lemon

Veg & Roll Puff Pastries

Mouthfuls of delicious puff pastry, spring veggies and melted cheeze.

 

Serves 6-8:

200g Asparagus or Tenderstem

1/2 packet of Violife Mediterranean block / or mozzarella grated

1 pack of ready made puff pastry

Plain flour for dusting

Dried herbs (optional)

Pepper

Olive

Plant-based milk for brushing over the pastry before cooking.

 

Method:

1. Pre heat your oven to 180c/ 350f/ gas mark 4.

Get Juicy! Boxxfresh Juicing Guide

Juicing Boxx

Our juicing Boxx is full of all the fruits and veggies you need to make 15 delicious, cold pressed juices!

We’ve put together 4 of our favourite juice recipes for you to follow OR you can make up your own - it’s totally up to you!

 

Your Juicing Boxx includes all the ingredients to make:

 

4 x 250ml Breakfast Boosters

4 x 250ml Kickstarters

3 x 250ml Scarlet Sunrise

4 x 250ml Kalin’ it

 

Toasted Tamari Seeds

A super snack, salad sprinkle, stir-fry scatter, avocado toast topper and all round delicious pops of flavour and texture - you’ll love having a batch of these Tamari seeds in the cupboard… if you don’t eat them all first!

 

Ingredients:

1 cup sunflower seeds

1 cup of pumpkin seeds

1-2 tablespoons of Tamari

 

Method:

 

1. Place a large frying pan over a medium heat.

Teriyaki Noodle Salad

This salad is super tasty, takes very little time to prep and packs in the good stuff! The delicious, salty-sweet NOJO Teriyaki sauce - does a lot of the heavy flavour work so all you need to do is a little bit of prep!

 

Ingredients to serve 4:

2carrots

200g tender stem broccoli

1 shallot

4-6 tablespoons of NOJO Teriyaki Sauce

1 pack of noodles of your choice

A handful of tasted nuts or seeds

 

Method:

Aubergine Lasagne

RECIPE FOR APPROXIMATELY 4 SERVINGS:
2 to 3 aubergines, sliced lengthways
2 shallots or onions finely chopped
2 garlic cloves, finely chopped
1 x 400g tin of chopped tomatoes
1/2 tube of tomato puree
1 x 400g tin butter beans (drained and rinsed under cold water)
2 tbsp of mixed herbs
2 tbsp of balsamic vinegar
Sea salt & freshly ground black pepper
3 tbsp of pesto of your choice
1 oven proof dish
 

Spring Stuffed Sweet Potatoes 

These loaded sweet potatoes are as impressive to eat as they are easy to prepare.

Colourful, satisfying and so, so tasty!

 

To serve 4 generously you will need:

4 medium sized or 2 large sweet potatoes

1 cucumber, finely diced

2 red onions, finely diced

The juice of 1 lime

1 small bunch of chives, finely chopped

2 handfuls of toasted seeds or chopped nuts of your choice

1 block of violife Greek style block, broken up into crumbles