Nourish By Spinneys: January/February/March 2026

PLUS THE TEZUKURI TEAM NEIGHBOURHOOD FOOD HALLS TOP WELLNESS RETREATS 43

MASTER MEAL PREP A simple plan for fresh, varied meals all week

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January-March 2026

JANUARYMARCH 2026 DHS/SAR 10 (inclusive of VAT)

2026 IS ALL ABOUT PROTEIN, FIBRE, IMMUNITY BOOSTS, PLANT-PACKED PLATES, GUT-FRIENDLY EATS, HYDRATION, HORMONE BALANCING AND MORE pg1_Cover_JAN-FEB 2026.indd 1

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EDITOR’S LETTER

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t’s 2026 – a year that’s already shaping up to be defined by one powerful, positive shift: the ever-growing importance of real food. As we explore in our Top 10 Trends for 2026 (pages 8–11), everything from gut health to global flavours point toward a future where simplicity, nourishment and thoughtful eating take centre stage.

To help you start the year feeling energised and organised, we’ve created our most comprehensive meal-prep guide yet (pages 40–53). With just four focused hours on a Sunday, you can set yourself up with varied, flavourful, wholesome meals for the entire week – proof that staying on track with your health goals doesn’t need to be complicated.

Protein also takes the spotlight in this issue. Essential for muscle maintenance, satiety, recovery and sustained energy, it’s a nutrient worth celebrating. Our Protein Power Ups feature on pages 55– 65 breaks down exactly how much of your favourite staples deliver 10g of protein, making it easier than ever to build purposeful meals and snacks.

We’re also diving into the vibrant world of dragon fruit, blueberries and açaí; spotlighting gut-friendly pantry heroes; celebrating plant-rich abundance in Nature’s Bounty; and we’re offering little ones immuneboosting meals to help keep winter bugs at bay. Plus, don’t miss the chance to win a Kuvings Hands-Free Slow Juicer (see page 113).

This is also the final edition of Nourish in its current form. We’re busy crafting something bigger, more beautiful and deeply collectible – a refreshed food and lifestyle publication launching April 2026. We can’t wait to share it with you.

Wishing you a wonderful, healthy year ahead.

Until next time,

THIS MAGAZINE IS PRODUCED BY

CEO SUNIL KUMAR GENERAL MANAGER OF COMMERCIAL TOM HARVEY GENERAL MANAGER OF MARKETING WARWICK GIRD C R E AT I V E A N D C O N T E N T D I R E C T O R TIFFANY ESLICK tiffany.e@finefarefood.com DEPUTY CONTENT EDITOR KAREN D’SOUZA DESIGNERS COLEEN ESTOQUE, EMILY EVANS & FRANCIS GACER D I G I TA L M A R K E T I N G M A N A G E R ANKIET GULABANI D I G I TA L C O N T E N T M A N A G E R LYNN SOUBRA SOCIAL MEDIA MANAGER RASHA EL SALEH C O N T E N T A S S I S TA N T DIANNA ACIBAR CONTRIBUTORS KATELYN ALLEGRA, EMILY BAXTER-PRIEST, MICHELLE CLEMENTS, DEVINA DIVECHA, JORDAN FARRELL, STEPHEN PHELAN, LINDSAY TRIVERS & CASSANDRA UPTON

PUBLISHED ON BEHALF OF SPINNEYS DUBAI LLC BY by

Nourish by Spinneys brings you engaging conversations, fresh ideas and hopefully the inspiration to help you eat and live well.

Available on Spotify, Apple Podcasts and Anghami.

© 2026 SPINNEYS DUBAI LLC

Spinneys Dubai LLC and the publishers regret that they cannot accept liability for error or omissions contained in this publication, howsoever caused. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without written permission.

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JAN 08

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Recipe features

TOP TRENDS 2026

REAL FOOD RULES

We outline the innovations, ingredients, flavours and mindset changes set to dominate the culinary scene

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7 OF A KIND

DRINKS RESTAURANT ROUND-UP

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Food halls and hubs are having a moment in Dubai. We check out three spots where we’re absolutely spoiled for choice

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READ, WATCH, LISTEN

PURPLE REIGN Made from the açaí berry, which grows on palm trees in South America, pure açaí purée or powder is rich in antioxidants, making it an excellent addition to desserts, drinks and frozen breakfast bowls

USE IT UP Don’t discard leftover protein powder, instead use it to make protein-packed marshmallows, iced coffee and a home-made ‘Biscoff’ spread

PROTEIN POWER UPS Discover exactly how much of your favourite ingredients deliver 10g of pure protein – from egg whites to Greek yoghurt. Mix, match and build balanced meals with these easy, high-protein swaps

JUST ROLL WITH IT Meet the powerhouse duo behind temaki restaurant, Tezukuri – Neha Mishra and Panchali Mahendra – who reveal more about the handroll concept and why they are giving space to women in the industry

SUNDAY RESET Make meal prep fun, convenient and creative by following this guide.

Batch-prep and cook core elements, such as dough, grains and protein, in four hours for varied, flavourful meals for one from Monday to Friday

A roundup of our favourite wellness powders to boost your nutrition

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ENTER THE DRAGON Meet the super fruit that adds vibrant colour, fibre and antioxidants to any dish on your table

Cookbook, podcast and streaming recommendations

IN SEASON 25

Make the most of our locally grown berries, courgettes, aubergines, cabbage, beetroot and tomatoes

ON THE CLOCK 33

Light and easy meals to help you unwind and prepare for a restful night’s sleep

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Live well 122 IN SYNC Cooking with the body’s cycle in mind — bring balance and ease to the table with fresh and flavourful rice paper rolls, a veggie-packed frittata, beetroot and steak bowls and a luscious plant-based dark chocolate mousse

127 TRANSFORMATIVE RETREATS When five-star luxury meets self-care, these game-changing wellness programmes will have you in peak condition for 2026

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SAUCY STARS Dip, drizzle and spread Hellmann’s mayonnaise, mustard and BBQ sauce to add flavour to poke bowls, rice paper rolls and more

110 JUICY! With Kuvings Hands-free Slow Juicer, whole fruit and veggies are gently squeezed and pressed to preserve nutrients and flavours, giving you the best cold-pressed juices in the comfort of your home

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LITTLE COOKS 80

TRUE BLUE A superfood packed with antioxidants, vitamins C and K, and fibre, adding blueberries to savoury dishes, home-made gummies and drinks is a sure shot way of upping your nutrient intake

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Power up your kids’ plates with immune-boosting meals and treats

GUT INSTINCT Boost your digestive health with these recipes... from vibrant salads to comforting mains and sweet treats, eating well has never felt so good

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CULTURED TASTES Making salad dressings, fruity desserts that double up as breakfast and mild curries with Biotiful kefir is an excellent way to add more probiotics to your diet

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NATURE’S BOUNTY A vibrant celebration of abundance – clever, colourful dishes that pack in more plants, flavour and feel-good nourishment

PICKLED BLUEBERRY, SPINACH AND AVOCADO SALAD PAGE 81

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The cut Food, restaurant and product news that we think is worthy of being on the list

Fibremaxxing is set to be one of 2026’s defining wellness trends. See pages 8–11 for the full rundown.

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Top trends A look at the latest happenings in the world of food from innovations and ingredients to flavours and mindset changes

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2026

Weighty matters

Ozempic, Wegovy and similar semaglutide-based drugs are steadily reshaping society. Developed to treat diabetes, deployed against obesity and adopted by celebrities as a sure-fire way to slim down, these “GLP-1 receptor agonists” are now so commonly prescribed that they’re also driving major changes in consumer behaviour. A recent report in the Harvard Business Review examined the knock-on effects of so many people so effectively regulating their blood sugar and slowing the process of “gastric emptying”. Even those not actually taking these treatments are following meal plans that mimic their effects: eating less but more often, leaning on low-glycaemic comfort foods, packing the most possible nutrients into controlled portions. Meanwhile, restaurants are chosen for social experiential value as much as menu options, clothes stores are seeing customers shopping for whole wardrobes to fit their new svelte profiles and some even say that airlines may soon be using less fuel as their loads become lighter… 2026 will see us moving further and faster into that future.

2 Moral FIBRE

In the last decade or so, the gut microbiome has emerged as the source of at least half the health problems in the world – as well as potential solutions. And if we now know that the gut operates a lot like the brain in terms of sending messages through the body, it seems to be telling us one consistent thing: “eat more fibre”. We haven’t really been listening. The UK’s National Health Service estimates that 96% of people still don’t get the recommended 30 grams a day, and the rise of colon cancers in young people has been linked to this general deficiency.

This might be the year we turn things around by way of “fibremaxxing” – just packing more into our diet by way of the foods that nutritionists have been recommending for ages now. Think rolled porridge oats, chickpeas, raspberries, seeded breads and other high-fibre carbs like wholewheat pastas, as well as “daily gut rituals” involving tonics, teas and digestion-boosting shots.

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HYPER-CONVENIENCE

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Ready meals and convenience foods used to be cheap, quick and easy at the cost of flavour and pleasure. Lately the gap at the quality end of the frozen food market is being filled in by celebrity chefs like Gordon Ramsay and Ester Choi, who seem to have cracked the formulae for pre-packed signature dishes like sesame chicken or fish and chips that taste almost as good at home as they could made fresh. Everything is changing in the takeout sphere, too, as the latest tech innovations will bring healthy, high-quality food to your door at literally superhuman speed in 2026. Hyper-local cloud kitchens can now house multiple brands to prepare food and personalise menus with AI-enhanced efficiency, while operators like Flytrex, Wing and Aviant are already deploying hot meals by drone in the US, Iceland, Australia and Sweden, with many others sure to follow.

Indulgence has been a little overdone in recent years, and now seems increasingly out of place in such a worrying world. Consumers are turning to comforting, home-style bakes and bowls, while global-mindedness and social media add their own demands for newness, specificity and virality. This is how you get recent worldwide hits like the ube bun, which made a star of the Filipino purple yam with its nutty vanilla flavour and eye-popping photogenic colour. Or the matcha croissant, which sets buttery, flaky Frenchness against the earthy greenness of Japan’s signature ceremonial tea powder. Wonderful 21st-century comfort foods are being made across culinary borders – LA food truck pioneer Roy Choi has led the way with the likes of kimchi tacos and many others will surely follow in 2026.

Greek yoghurt, beetroot juice, strawberries, avocado and flax seeds

C R O S S - C U LT U R A L COMFORTS

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FUNCTIONAL SIPS Caffeinated energy drinks have been ruling the beverage market for a while, but now we’re seeing new hydration formulas that promise the opposite effects: a quieter mind, a rested body, better sleep. Some drinks are designed to compensate for nutritional deficiencies (like, say, magnesium lattes), others add a touch of alternative medicine to your intake (such as Ayurvedic teas). Fermented beverages such as kombucha and kefir have also given consumers a taste for other flavour profiles, and the move away from overpowering sweetness is making room for new ranges of fizzy, gut-friendly drinks. Expect to see more of these sodas with prebiotic properties, which feed probiotics and help them multiply.

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TA K I N G T H I N G S P E R S O N A L LY At this point we’re all aware of the general rules of a balanced diet, but we also know that we each have our own needs and goals, which can depend on everything from particular health conditions to stage of life. AI is now helping toward hyper-personalisation with food coaching, meal plans, shopping lists and recipes that factor in all those individual requirements. While women have distinct nutritional demands during menopause and menstruation, the current trend is toward ever-moreprecise deployment of calcium, vitamins and Omega-3s for each phase of the cycle to boost heart function, muscle retention and so on. There’s also growing attention on the nutritional needs of older adults, with tailored guidance around protein, vitamin D and cognitive-supportive nutrients to maintain strength and independence.

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Dense bean salad with greens, chicken and crispy quinoa

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SHOWING SOME FLEX

Vegetarianism or veganism are still the way forward for many consumers, but more and more are adopting the “flexitarian” position – reducing their meat intake for the sake of personal and planetary health, while still consuming a certain portion of animal protein. Influential food writers such as Alicia Kennedy argue that smaller dietary rations of meat and/or seafood can be a good thing in terms of supporting biodiversity within local ecosystems, while the growing “real food” movement prioritises adaptability over rigid ideology, with meat and dairy allowed their place on a plant-rich spectrum that includes milk and butter alongside mushrooms, seaweed, pulses, grains and sourdough. This shift also reflects practical nutritional needs – from seniors requiring more protein to maintain strength, to GLP-1 users seeking higher protein and fibre to support satiety and muscle retention.

As consumers seek ethical animal options, regenerative meat and tallow-based snacks are increasingly part of this balanced approach.

Ethics and unprocessing

In late 2025, the medical journal Lancet published the results of the world’s largest-ever scientific review into Ultra-Processed Foods (UPFs), which made clear their “seismic” threat to every organ in the human body, in every nation on Earth. In 2026, we’ll see much of the planet respond with a turn toward real food, upcycled ingredients and regenerative meats (from cattle raised on farms dedicated to restoring soil health and sustainable grazing patterns). This urgent demand for greater transparency helps us avoid harmful chemicals and additives but also fosters a revival of storytelling in food culture – consumers want to know where their food comes from in biographical and even emotional terms, so expect to hear more about the personal efforts of farmers and producers working to reverse the negative trends of recent decades.

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Regional goes global

Where we used to find ourselves in the mood for Thai or Indian food, our modern world of satellite mapping and restless culinary curiosity is now giving us much more specific appetites. A hankering for Mexican cuisine might now lead us toward the Caribbean-inflected dishes of Yucatan, or the very different regional recipes of Baja province, on the Pacific coast. And if we’re all now familiar with Cantonese-style noodles, perhaps we want to try something more rustic from the lesser-known Chinese provincial larders of Anhui or Shandong. Consider, too, the recent boom in international mashups such as the Japanese-Italian megabowl that is ramen carbonara.

Cacio e pepe

Photography by The Kate Tin & Supplied

Ramen-coated cheese toastie

Elaboration and excess are no longer the keys to luxury, as consumers seek to indulge in quietude and simplicity. The Korean Birthday Cake that went viral in 2025 seemed to point toward a future of exquisite minimalism: petite, profoundly tasty and gorgeously presented in subtle pastel colours with eye-pleasing clean lines. In the savoury sphere, the ongoing push toward whole foods will be further expressed in a preference for fewer and better ingredients – diners are really loving pure and simple pasta dishes like cacio e pepe and old-fashioned, unfussy cooking methods. Grilling, steaming and roasting are about to make a serious comeback…

GO IN DEPTH At Spinneys, keeping up with food trends is more than a passion – it’s our promise to bring you the latest in innovation, products that excite and delight, and offerings that nourish your mind and body. Scan the QR code to read our detailed trend report for 2026.

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TE HAT E CW UT ELL

BOOCH BOOST Not only is it low in calories and free of alcohol and artificial colours, Shake Your Plants Kombucha+ Pomegranate also contains 1 billion CFU of vegan probiotics and prebiotic fibre, which are ideal for increasing microbiome diversity.

FULL STEAM AHEAD With a potent blend of vitamins, minerals, electrolytes, fibres and nutrients extracted from whole foods, Rite Daily Greens supports immune health, elevates energy levels and supports digestive health. Best taken on an empty stomach in the morning for optimum absorption.

7 of a kind A roundup of our favourite wellness powders to boost your nutrition NATURAL GOODNESS Formulated by naturopaths, Mavella Superfoods Brain Boost is rich in omega-3s, plant protein and Peruvian cacao, and free of added sugar and artificial ingredients. Stir it into smoothies or milk for a nutritious drink.

SHROOM VROOM

INNER BEAUTY Nourish your body with Sacred Glow Co. Collagen Peptides made from grass-fed hydrolysed collagen. It contains type 1 and 3 collagen, which are ideal for glowing skin, healthy hair and nails, as well as joint function and bone density.

Used in Eastern medicinal remedies for centuries, this edible fungi has gained popularity in the West in recent years. Dragon Superfoods Reishi Powder could function as an adaptogen, reducing fatigue and helping the body manage stress.

PLANT POWER Crafted from organic pea, hemp and goji proteins as well as organic MCT oil, Sunwarrior Protein Warrior Blend delivers 15–19 grams of protein per scoop, aids muscle recovery and delivers clean energy.

DAILY DOSE Amp up your energy levels and mental clarity every day with Ancient+Brave True MCT Oil. Made only from coconuts, the C8 and C10 MCTs (medium chain triglycerides) are easy to digest and aid metabolism, intermittent fasting and focus.

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DELICIOUS WITH

COFFEE FOAMY & CREAMY

LACTOSE

FREE

THE CUT

DRINK UP Begin each day with a mental and physical boost SUPER ICED COFFEE Prep time: 5 minutes Serves: 1

VEGAN

1 banana

Super iced coffee

10g Rite Plant Protein Drink Mix – vanilla flavour 240ml Spinneysfood Almond Mylk 3 tsp We Are Little’s Smooth Colombian Freeze-Dried Instant Coffee 6g Ancient+Brave True Creatine+ Spinneysfood Ice Cubes, optional

1 Peel the banana and place it in a blender.

2 Add the remaining ingredients. 3 Blitz until smooth. 4 Add ice cubes to a tall glass. Pour over the iced coffee and drink immediately.

TOP TIP!

Lindsay

Prepare a batch of the dry ingredients to last the whole week and store in a jar.

ers Tr i v

Tips from The Tasting Class This recipe is designed to awaken both body and mind, blending the natural energy kick of Colombian coffee with the nourishing power of protein, fruit and targeted supplements. The base of almond milk adds gentle, plant-based protein and essential vitamins, while Rite Protein powder contributes nearly 8g of clean, plant-derived protein per serving.

We all know protein supports muscle growth, but as we age, it becomes vital for preventing natural physical decline by preserving lean muscle mass and maintaining bone health. Meanwhile, creatine isn’t just for gym-goers; it also improves fatigue resistance, cognitive function and mood stability. It delivers energy and mental agility exactly when you need it, whether that’s powering through your final set at the gym or staying sharp after a long redeye flight.

Research shows that diets rich in protein and creatine may even help delay or prevent the onset of age-related cognitive decline, such as Alzheimer’s disease. To further support vitality, Ancient + Brave True Creatine+ adds taurine for metabolism, vitamin D for immunity and bone health, and bioavailable magnesium to fight fatigue.

Finally, Little’s Smooth Colombian Coffee completes the blend: premium, sustainable and bursting with pure coffee flavour that delivers an instant boost to start your day right.

3 to try HUEL BL ACK EDITION ICED COFFEE A great choice for breakfast, this high-protein meal shake contains 35g of plant protein and 27 essential vitamins and minerals. huel.com BIOTIFUL KEFIR HIGH PROTEIN DRINK CHOCOL ATE With 20g of protein, this kefir drink made with British milk is also packed with billions of live cultures. biotifulguthealth.com CORE POWER HIGH PROTEIN MILKSHAKE – CHOCOL ATE Tackle post-workout fatigue with this milkshake that offers 26g of protein. shop.fairlife.com

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PLANT-BASED PLANT-BASED TASTE TASTE YOU YOU CAN CAN BELIEVE BELIEVE IN. IN.

THE CUT

Hall pass Food halls and hubs are having a moment in Dubai.

We check out three spots where we’re absolutely spoiled for choice and you can find all the cuisines and dishes your heart (or stomach!) can desire

Writ ten by Dev ina Divecha ; Photography Supplied

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While the casual and hip Neighbourhood Food Hall has seen diners flock to Motor City since 2022, a slew of new outlets means there’s always something to explore. Your experience here will start with the best possible problem: too many options. Grilled cheese birria with a beef consommé is a winner from Tacos Los Hermanos, with its meat succulent and fresh with extremely balanced seasoning. You can tell the chef has really taken his time with this. Definitely try the Chinese chippy from chef Kelvin Cheung’s Jooksing. This might very well be your first time trying something like this – wok-tossed crispy gluten-free fried chicken, sitting on a bed of French fries and the signature Jooksing sauce, finished with Cheddar cheese, Parmesan and comeback sauce. Sweet, savoury, crispy – all the textures do their part. Sandwich Nerds is a brand new concept launched in December 2025, and the Cubano sandwich is one of the bestsellers – with freshly made bread and all the ingredients prepped in-house, you can tell traditional flavours are respected while adding a creative edge.

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Dubai Festival City’s The Market Island is a sprawling food hall, across 70,000 square feet and able to accommodate over 3,500 guests. With multiple outlets and plenty of seating, it’s easy

to while away a few hours here and still feel like you’ve got so much more to see. One of the city’s favourites, Kooya Filipino Eatery by chef JP Anglo, has a space there. The chicken inasal is still a winner, flavourful and lifted beautifully with a smoky char on the outside. Shaw Lash’s Tacos Camino delights with its smoky chipotle steak wrapped in corn tortillas – fresh, well-seasoned and utterly satisfying. If you’re a seafood fan, then John Dory, a sophisticated seafood counter, is also one not to miss. Fresh oysters are a highlight, as is a salmon sashimi. Here, the quality of the ingredients shone through. For a sweet treat, stop by Scarlet’s, a German bakery with freshly baked goods on the counter for you to choose from.

3

The latest food hub to open up in Dubai is 25 Jump Street in One Central.

Paris and London-based smash burger brand, Junk, has made its first Middle Eastern home here and delivers a solid experience.

The beef patty is well-cooked, while the cheese is perfectly melty. On the sides, the panko-crusted chicken tenders are a pleasant surprise, served with a dip that tied everything together nicely. Just across the central walkway is Pepperoni Comedy Club where Italian food reigns supreme in a fun, retro designed space.

The nduja croquettes are beautifully done – crisp on the outside thanks to the potatoes,

CLOCKWISE FROM TOP LEFT: Shaw Lash’s Tacos Camino offers a solid set of dishes at Market Island; the juicy patties and melted cheese at Junk Smash Burger will delight diners; YUBI, like other venues at 25 Jump Street, offers outdoor seating; the handrolls at Reif Othman’s YUBI are varied and full of flavour.

with a comforting centre of melted cheese. The pepperoni pizza is also genuinely impressive.

Perfectly cooked dough, with a balanced ratio of cheese to base. It hits all the right notes; it’s the kind of pizza you remember after the last slice is gone. Meanwhile, Reif Othman’s YUBI serves up handrolls with a good balance of flavours, and our favourites include the sake + gochujang mayo roll (fresh salmon paired with a spicy-sweet sauce) and the crab + miso mayo roll.

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THIS PAGE, CLOCKWISE FROM TOP LEFT: Neha Mishra and Panchali Mahendra; Tezukuri serves more than just temakis; the interiors are warm, woody and create a cosy ambience; the handrolls are prepared fresh at the chef’s counter.

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JUST

ROLL

WITH IT

Meet Neha Mishra and Panchali Mahendra – the powerhouse duo behind temaki restaurant Tezukuri – who reveal more about the handroll concept and why they are giving space to women in the industry here has been heightened anticipation surrounding the opening of Tezukuri – the brainchild of chef Neha Mishra (of Kinoya fame) and Atelier House Hospitality CEO Panchali Mahendra. This modern Japanese temaki restaurant and listening bar, at the base of the Opera Grand in Downtown Dubai, is the first collaboration between these tastemakers, and has been years in the making.

The word ‘tezukuri’ translates to ‘handmade’, and it’s a philosophy that extends throughout the restaurant, which serves – among a range of items – handrolls. The 44-seater mixes between elegantly designed seating and a comfortable counter where guests can watch each roll being shaped by hand. Behind a hidden doorway sits a speakeasy-style listening bar with an enviable collection of vinyl and craft cocktails on the menu.

While the restaurant looks effortless, the idea for Tezukuri didn’t emerge overnight. The partnership between Neha and Panchali grew organically over years of friendship and mutual respect. Neha recalls, “We have been very close friends over the years through mutual respect and admiring each other’s work. By the time we spoke about this concept, we had become best friends.” One year, Neha hosted her birthday party with “DIY handrolls”, and Panchali pitched a temaki restaurant the very next day. The chef said yes almost instantly. She adds, “We knew it was coming; two people who are so driven about what they do, it was only natural that we were going to do something together.”

“I think I knew in 2018 when I had her food for the first time at her supper club,” laughs Panchali. She adds that the foundation of their collaboration was built on shared values and

Writ ten by Dev ina Divecha ; Photography Caterer Middle East & Supplied

T

an understanding of each other’s strengths.

“Through the years, our friendship grew and we also wondered, how it would be if we worked together? I know it was a very spontaneous question, but I don’t think that spontaneity had anything to do with that moment. It was eight years in the making.”

They describe their current working dynamic as one of equality. Panchali says, “This has been a real collaboration. Nobody has done more or less. Solid, great concepts and brands are built around people who come together as equals and are able to add to each other’s strengths.”

Neha echoes this sentiment and says, “We’re not making vanity projects. We want to create a beautiful product and create it for someone. The customer is central to the dream.”

Every aspect of Tezukuri reflects this meticulous attention to detail. From sourcing the finest rice, nori and fish to creating in-house ginger gari (pickled ginger) and sauces, no compromise has been made. Neha points out that in Japanese cuisine, simplicity demands precision. “You can’t hide taste. You can’t lie. So, when people taste [the food], they understand that we haven’t made any compromises.”

Tezukuri’s menu is testament to this. While temakis are at the centre, the offerings extend to nigiri, sashimi robata and hot dishes, with cocktail pairings and zero ABV options to suit every preference.

The restaurant’s tableware and décor further highlight the duo’s approach. Much of the crockery is crafted by female ceramicists, sourced from both international and local studios. “This is a very female-led project,” Neha notes. “It was really important for us create that opportunity for women – because we are extremely underrepresented, and when we are

represented, we are questioned. Women need to support each other.”

Panchali adds that the restaurant’s branding, architecture, fit-out company and management are all led by women. In an industry historically skewed towards men, Tezukuri stands also for the way it champions women. Neha adds, “Women have to give each other that space to say, ‘Take space, make noise and when you do, I’ll be here to amplify it with you’.”

Ultimately, Tezukuri is a restaurant for everyone, Neha emphasises, whether guests are looking for a casual yet elevated meal, or a more indulgent experience. She adds, “Panchali and I have accidentally made a better restaurant than we thought we would. I don’t want my food to be pretentious; I want it to be understood very easily. What’s inside this handroll is going to differentiate the customer experience. I live in this world of eating Japanese food and making Japanese food. And we’re making some of the best Japanese food in the city… I can say that from my heart.”

by

Listen out for our next podcast episode with Neha Mishra and Panchali Mahendra, where we chat about Tezukuri and their journeys within the F&B industry.

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Use it up Don’t discard leftover protein powder, instead use it to make protein-packed marshmallows, iced coffee and a home-made ‘biscoff’ spread

PROTEIN ICED COFFEE A refreshing, creamy twist on your morning coffee that also works as a post-workout energiser.

Prep time: 5 minutes Serves: 1

VEGGIE

4 tbsp freshly brewed espresso, cooled 1 scoop vanilla or chocolate protein powder 125ml milk of choice 1 tbsp Spinneysfood Pure Maple Syrup ½ tsp vanilla extract

Protein iced coffee

50g Spinneysfood Pure Ice Cubes

1 Brew the espresso and set it aside to cool slightly. 2 In a jug, whisk together the protein powder, milk, maple syrup and vanilla extract until smooth and frothy. 3 Fill a tall glass with ice cubes, pour in the cooled coffee, then top with the protein milk mixture. 4 Stir gently and serve immediately.

HOME-MADE PROTEIN ‘BISCOFF’ SPREAD All the spiced, cookie-like flavour you love, in a creamy, protein-packed spread that’s perfect for drizzling, dolloping, or spooning straight from the jar.

Prep time: 10 minutes Makes: 350g

VEGGIE

TOP TIP! For an even creamier texture, blend the milk, coffee and ice cubes with a dollop of yoghurt for a protein frappé-style drink.

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THE CUT Strawberry protein marshmallows

Home-made protein ‘Biscoff’ spread

250g Spinneysfood Smooth Almond Butter 2 scoops vanilla protein powder 2 tbsp Spinneysfood Organic Extra Virgin Coconut Oil, melted 60–80ml milk of choice 2 tbsp Spinneysfood Pure Maple Syrup 1 tsp Spinneysfood Ground Cinnamon

For the marshmallows

1 tsp Spinneysfood Ground Ginger

500g strawberries

½ tsp ground allspice

250ml Spinneysfood Bottled Drinking Water

½ tsp ground nutmeg

30g grass-fed gelatine

¼ tsp Spinneysfood Fine Sea Salt

200g monkfruit sweetener

Pinch of ground cloves

2 tbsp Spinneysfood Acacia Honey

Photography, recipes & food st yling by TheKateTin.com

2 scoops vanilla protein powder

1 Place the almond butter, protein powder, coconut oil, milk, maple syrup and all the spices in a high-speed blender. Blitz until smooth and well combined, adding a tablespoon of milk at a time until the mixture becomes silky and spreadable. (A food processor won’t achieve the same creamy texture; a blender is essential for this step.) 2 Spoon the spread into a clean, dry jar and store in the fridge for up to two weeks.

Allow to come to room temperature before serving for the perfect consistency.

STRAWBERRY PROTEIN MARSHMALLOWS Prep time: 20 minutes (plus setting time) Cook time: 10 minutes Makes: 16–20 squares

1 tsp pure vanilla extract For the monkfruit icing sugar 3 tbsp monkfruit sweetener 80g corn flour 2 tbsp vanilla protein powder

1 Line a 20cm x 20cm baking tin with baking paper. 2 Wash and hull the strawberries, then thinly slice them. Arrange the slices in a single even layer between paper towels on a microwave-safe plate. Work in batches to avoid overcrowding. Microwave on high in 1–2 minute intervals, flipping the slices between intervals, until they are completely dry with no moisture remaining. Remove from the microwave and allow to cool completely before transferring to a blender and blitzing into a fine

powder. Store the strawberry powder in an airtight container for up to two weeks.

3 Place the monkfruit sweetener, corn flour and protein powder in a blender and blitz until fine.

Set aside for serving. 4 Pour half the water into a large mixing bowl and sprinkle the gelatine over it. Stir gently, then set aside to bloom.

5 In a saucepan, combine the remaining 125ml of water, monkfruit sweetener and honey. Place over a medium heat, stirring, until the syrup reaches the soft-ball stage, 112°C, approx.

5–8 minutes. Remove from the heat. 6 With the stand mixer running on low, slowly pour in the hot syrup. Once combined, increase the speed to high and whip for approx. 5 minutes, or until thick and fluffy. Quickly mix in the protein powder, vanilla and strawberry powder. Pour the mixture into the lined tin and smooth the top. Leave to set at room temperature for 1–2 hours. 7 Loosen the edges with a knife, remove from the tin and cut into squares. Lightly toss each marshmallow in the monkfruit icing sugar to prevent sticking. 8 Store the marshmallows in an airtight container at room temperature for up to one week.

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THE CUT

COOKBOOK RECOMMENDATIONS

For the i nq u i si t i ve foodie ALL CONSUMING by Ruby Tandoh Since making her way to the finals of beloved TV cooking contest The Great British Bake Off in 2013, Ruby Tandoh has built a reputation as a reliable food writer, contributing to major magazines like The New Yorker. Her new book takes the full measure of modern culinary customs and habits, asking how and why we came to eat the way we do. There are chapters exploring restaurant hype, online recipes and claims made in the name of “wellness” that are used to sell everything from whole foods to tonic waters.

For the conscious foodie SUPERFOODS FOR LIFE: THE ESSENTIAL GUIDE TO NATURE’S MOST POWERFUL FOODS by Frederick Kinski This handy illustrated guide by the creator of FK Body & Mind demystifies superfoods such as chia seeds to explain the science behind their effects, in a way that is fittingly easy to digest. The images are lovely and the layout is immensely user-friendly, showing and telling the reader how blueberries, turmeric, spirulina and the like work their powers on the immune system, brain function and so on.

For the scientific foodie GENIUS GUT by Dr Emily Leeming Leading dietician and microbiome scientist Dr Emily Leeming is an expert in gut bacteria, and her book is structured as a 10-Step Gut-Brain Plan to help readers improve their digestion.

Developed through her work as a Research Fellow at King’s College, London, her rigorous clinical “hacks”, are designed to target specific goals such as beating cravings, boosting energy levels and even enhancing the mental processes that give the gut its growing status as the so-called “second brain”.

HYDRATION PODCAST First launched as a Danone Nutricia Research initiative back in 2008, Hydration for Health has since come to the forefront of global public information on human water consumption. The organisation even has its own dedicated podcast, putting a friendly voice to the related issues, and answering any question you might have on the subject, with guest scientists talking through different cultural relationships to water sources, and the role hydration has to play in fat storage or visible signs of aging. hydrationforhealth.com/ en/why-hydration/hydrationpodcast

HACK YOUR HEALT H: SECR ETS OF YOUR GUT Various accredited specialists, including Dr. Giulia Enders and Professor John Cryan, serve as knowledgeable talking heads in this useful documentary about the gut microbiome. Meanwhile, four guests/test subjects – including competitive eater Kobi Kobayashi – try to solve their related gastrointestinal problems, as the viewer learns how gut function is connected to every other essential system in the body, from the immune system and metabolism to mental health.

Writ ten by Stephen Phelan ; Photography Supplied

Start the year on a healthy note with these picks

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THE PURSUIT OF PERFECTION 1

Only when their tomatoes are ready to fall off tthe vine, do our farmers harvest them from ttheir sun-drenched fields around Parma in Italy.

2

FFreshly picked, the tomatoes are carefully transported to the ffactory where, for close to 120 years, the Mutti family has been crafting a range of the finest tomato products.

3

E Every batch is analysed and hand tested for colour, acidity, ssugar content and a number of other exacting criteria.

OOnly the best will make the grade.

4

They’re washed clean and made ready for Mutti’s signature process. Nothing is added — no water, no sugars, no citric acid, just fresh tomatoes and a pinch of salt.

5

ONLY TOMATOES, MUCH MORE THAN TOMATOES.

www.mutti-parma.com

And within 12 hours of being plucked from the t vine, our tomatoes are ready for your kitchen - as polpa, passata and paste, all with our unmistakeable just-picked flavour.

In season Make the most of our locally grown berries, courgettes, aubergines, cabbage, beetroot and tomatoes

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High-protein berr y cheesecake

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Courget te and feta frit ters with courget te salad

Berries HIGH-PROTEIN BERRY CHEESECAKE This cheesecake is not only light, creamy and naturally sweet, it’s also a good source of protein since it contains cottage cheese and full-fat Greek yoghurt.

Prep time: 20 minutes (plus chilling time) Cook time: 45 minutes Serves: 8 For the base 200g sugar-free digestive biscuits 90g Spinneysfood Unsalted Butter or coconut oil

the berries. Hull the strawberries. 3 In a small bowl, sprinkle the gelatine over the cold water and let it bloom for 5 minutes. 4 Place the cream cheese, Greek yoghurt and cottage cheese in a blender or food processor and blitz until smooth.

Add the honey, lemon juice and half the berries.

Blend again until smooth. 5 Warm the gelatine mixture gently in the microwave until the gelatine dissolves completely. Allow to cool slightly before mixing into the cream cheese mixture until fully incorporated. 6 Pour the mixture over the chilled biscuit base, smooth the top and refrigerate for at least 4 hours or overnight until firm. 7 When ready to serve, carefully release the cheesecake from the tin and top with the remaining fresh berries and edible flowers.

150g Spinneysfood Strawberries 150g raspberries 150g blackberries 2 tbsp powdered gelatine

Courgettes COURGETTE AND FETA FRITTERS WITH COURGETTE SALAD

Recipes, food st yling and photography by The Kate Tin

4 tbsp cold Spinneysfood Bottled Drinking Water 250g light cream cheese, room temperature

This dish celebrates courgettes two ways — crisp, golden

250g full-fat Greek yoghurt

fritters paired with a refreshing courgette slaw. A tangy

200g Spinneysfood Cottage Cheese

and spicy labneh is the ideal base for this dish.

2–3 tbsp Spinneysfood Organic Natural Honey

Prep time: 20 minutes Cook time: 15 minutes

To serve

Serves: 4

Spinneysfood Edible Flowers For the fritters

1 To make the base, add the sugar-free digestive biscuits to a food processor and pulse until fine.

Melt the butter or oil in the microwave. Mix the butter, or oil, and biscuits together until the mixture resembles wet sand. Press the mixture firmly into the base of a 20cm round tin, smoothing it out with the back of a spoon. Place in the refrigerator to chill while you prepare the filling. 2 For the filling, start by juicing the lemon and washing

Oil, for frying For the courgette salad 2 small courgettes Handful of Spinneysfood Fresh Dill 1 lemon 1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil ½ tsp Spinneysfood Fine Sea Salt For the chilli-lemon labneh 1 lemon 150g labneh 1 tsp chilli crunch ½ tsp Spinneysfood Fine Sea Salt To serve

For the filling 1 lemon

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive

3 medium courgettes 1 tsp Spinneysfood Fine Sea Salt 2 Spinneysfood Spring Onions 1 garlic clove 1 lemon 2 Spinneysfood Organic Free-Range Eggs 50g oat flour 100g Spinneysfood Feta Spinneysfood Black Pepper, freshly ground, to taste

Handful of Spinneysfood Fresh Dill

1 Grate the courgettes and place them in a bowl with ½ teaspoon of salt for 10 minutes. Slice the spring onions, mince the garlic and zest the lemon. 2 Place the grated courgette in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. In a bowl, combine the grated courgette, spring onion, garlic, eggs, oat flour, feta, lemon zest, the remaining salt and pepper. Mix well until evenly combined.

3 Heat the olive oil in a large non-stick pan over a medium heat. Spoon heaped tablespoons of the mixture into the pan and flatten slightly. Cook for 3–4 minutes per side until golden and crisp.

Transfer to a tray lined with paper towels to drain any excess oil. 4 To make the salad, use a peeler to shave the courgettes into thin ribbons.

Finely chop the dill and juice the lemon. Toss the courgette ribbons with the dill, lemon juice, olive oil and salt until lightly coated. 5 To make the chilli-lemon labneh, zest and juice the lemon.

Combine the labneh with the zest, lemon juice,

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Spic y aubergine borani pasta

chilli crunch and salt. 6 Serve the fritters warm with a spoonful of spicy labneh and a side of fresh courgette salad. Drizzle with extra olive oil and scatter over the dill to finish.

Aubergines SPICY AUBERGINE BORANI PASTA This vegetarian pasta layers smoky air-fried aubergine and garlicky yoghurt with pasta for a comforting yet bright twist on familiar flavours.

Prep time: 20 minutes Cook time: 30 minutes Serves: 4 For the garlic yoghurt 1 garlic clove 1 lemon 200g full-fat Greek yoghurt 1 tbsp Belazu Roasted Garlic Paste Spinneysfood Fine Sea Salt, to taste For the aubergines 2 medium aubergines Spinneysfood Fine Sea Salt, to taste 2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil For the pasta 1 onion 2 Roma tomatoes 1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp Spinneysfood Ground Coriander

Spinneysfood Black Pepper, freshly ground, to taste

nutty grains and fragrant herbs wrapped in tender

500g Spinneysfood Penne Rigate

cabbage leaves and then baked in a light tomato sauce.

Prep time: 25 minutes

To serve

Cook time: 40 minutes

½ tsp Spinneysfood Dried Mint

Serves: 4

1 To make the garlic yoghurt, finely grate the garlic and juice the lemon. Mix it with the yoghurt, garlic paste and a pinch of salt until smooth. 2 Slice the aubergines into 1cm-thick rounds and arrange them on a tray. Sprinkle generously with salt and set aside for 15–20 minutes to draw out moisture. Then pat dry with a paper towel and drizzle over the olive oil.

Air-fry at 200°C for 10–12 minutes, turning halfway, until golden and crisp around the edges.

3 Meanwhile, slice the onion and tomatoes into rings. Heat the olive oil in a large pan over a medium heat. Add the spices, allowing the flavours to infuse the oil before adding the tomato paste. Cook off for one minute, then add the water to emulsify into a sauce. Season with salt and pepper, then simmer for 5 minutes until thick and rich. Layer with the onion and tomato rings. Cover and simmer on low for 10 minutes until softened. 4 Cook the pasta in salted boiling water according to the package instructions.

Drain, reserving a small ladle of the cooking water. Toss the pasta through the tomato sauce, adding a splash of pasta water to loosen it, if needed. 5 Nestle the crispy aubergine slices into the sauce and gently fold everything together.

6 Divide the pasta among bowls, add a dollop of garlic yoghurt and sprinkle over the dried mint.

For the rolls

1 tsp Spinneysfood Ground Cumin ½ tsp Spinneysfood Chilli Flakes ¼ tsp Spinneysfood Ground Turmeric ¼ tsp Spinneysfood Cayenne Pepper 2 tbsp tomato paste

Cabbage MUSHROOM CABBAGE ROLLS

60–80ml Spinneysfood Bottled Drinking Water ½ tsp Spinneysfood Fine Sea Salt

This hearty, plant-forward dish has earthy mushrooms,

1 small white onion 2 garlic cloves 250g Spinneysfood Shiitake Mushrooms 1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil Handful of Spinneysfood Fresh Thyme ½ tsp Spinneysfood Fine Sea Salt ½ tsp Spinneysfood Black Pepper, freshly ground 100g cooked quinoa from Spinneys deli 1 medium head of white cabbage For the sauce 1 white onion 2 garlic cloves 1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tsp tomato paste 1 x 400g tin Spinneysfood Chopped Italian Tomatoes 1 tsp Spinneysfood Smoked Paprika 1 tsp Spinneysfood Organic Natural Honey ½ tsp Spinneysfood Fine Sea Salt ½ tsp Spinneysfood Black Pepper, freshly ground, to taste

1 Preheat the oven to 180°C, gas mark 4.

2 Finely chop the onion, garlic and mushrooms.

3 Heat the olive oil in a large pan over a medium heat. Sauté the onion and garlic until translucent.

Add the mushrooms, thyme, salt and pepper, and cook for 10 minutes until the mushrooms release their moisture and start to brown. Remove from the heat, add the cooked quinoa and let the mixture cool slightly. 4 To make the sauce, finely dice the onion and slice the garlic. Heat the olive oil in a small pan. Sauté the onions and garlic until translucent, then add the tomato paste to cook off for 1 minute. Add the chopped tomatoes

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Mushroom cabbage rolls

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Beetroot, red onion and green olive salad

TOP TIP! This salad can be served fresh or made a day in advance, allowing the beetroot and onions to soak up the dressing and develop even more flavour.

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COOK’S NOTE

Make the chicken bases and tomato sauce ahead of time for quick weeknight meals. Once the chicken bases are baked and fully cooled, freeze them between sheets of parchment paper. When ready to eat, defrost them, add toppings and bake.

Chicken base margherita piz za with tomato sauce

and the remaining ingredients. Simmer for 8–10 minutes until slightly thickened. 5 Bring a large pot of water to a boil. Meanwhile, carefully remove 10–12 outer cabbage leaves, trimming the thick stem ends to make them pliable. Blanch the leaves for 1–2 minutes until softened, then transfer to a bowl of cold water to stop the cooking. Pat dry with a clean towel. 6 To assemble, place a cabbage leaf flat on a board. Spoon approx. 2 tablespoons of the mushroom filling in the centre, fold the sides in, and roll up tightly like a small parcel. Repeat with the remaining leaves and filling. 7 Arrange the cabbage rolls seam-side down into the pan, nestling them into the sauce.

Cover tightly with foil and bake for 25–30 minutes. Remove the foil for the last 10 minutes to allow the rolls to brown. 8 Remove from the oven and serve immediately.

Beetroot BEETROOT, RED ONION AND GREEN OLIVE SALAD Earthy roasted beetroot, tangy pickled red onion and smoky green olives come together in this vibrant, herb-packed salad.

1 tsp Spinneysfood Organic Red Grape Vinegar

1 tbsp Spinneysfood Organic Natural Honey

Spinneysfood Black Pepper, freshly ground, to taste

1 tsp Spinneysfood Fine Sea Salt

Handful of Spinneysfood Fresh Parsley

½ tsp Spinneysfood Black Pepper, freshly ground

Handful of Spinneysfood Fresh Mint For the chicken base

1 Preheat the air fryer to 190°C. 2 Drizzle the beetroots with 2 tablespoons of olive oil and season with salt. Wrap in aluminium foil and roast for 30–40 minutes, or until tender when pierced with a knife. 3 Meanwhile, thinly slice the red onion and roughly chop the olives. Zest and juice the citrus before adding both to a large bowl. Add the sliced onions and olives with the olive brine, honey, vinegar, salt and pepper. Mix together and set aside for 10 minutes to allow the onions to lightly pickle. 4 Once the beetroots are cool enough to handle, peel off the skins and chop into quarters. 5 Tear the herbs and add to the bowl along with the beetroot, pickled onion and remaining olive oil before tossing all together.

To m a t o e s CHICKEN BASE MARGHERITA PIZZA WITH TOMATO SAUCE

Prep time: 15 minutes Cook time: 35 minutes

A lighter, protein-packed twist on a classic pizza.

Serves: 4

Juicy chicken serves as the base, topped with a sweet roasted tomato sauce, fresh mozzarella and

4 fresh beetroots

a sprinkle of herbs.

4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Prep time: 15 minutes

Spinneysfood Fine Sea Salt, to taste

Cook time: 25 minutes

1 small red onion

Serves: 2–4

100g Pelagonia Grilled Olives 1 lemon

For the tomato sauce

1 orange

250g large cherry tomatoes

2 tbsp reserved olive brine

3 garlic cloves

1 tbsp Spinneysfood Organic Natural Honey

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 garlic clove Handful of Spinneysfood Fresh Parsley 400g chicken mince 1 Spinneysfood Organic Free-Range Egg ½ tsp Spinneysfood Smoked Paprika ½ tsp Spinneysfood Fine Sea Salt ½ tsp Spinneysfood Black Pepper, freshly ground, to taste 1 tsp Spinneysfood Mediterranean Extra Virgin Olive Oil For the topping 100g Spinneysfood Fresh Mozzarella Handful of Spinneysfood Fresh Basil 1–2 tsp Spinneysfood Classic Basil Pesto

1 Preheat the oven to 200°C, gas mark 6. 2 To make the tomato sauce, dice the tomatoes and slice the garlic. Heat the olive oil in a small pot over a medium heat. Add the garlic and allow to infuse until lightly golden before adding all the tomatoes. Season with honey, salt and pepper.

Turn the heat to low and allow to simmer until the tomatoes have broken down into a sauce.

3 Meanwhile, make the chicken base. Mince the garlic and finely chop the parsley. In a bowl, combine all the ingredients for the base, mixing until well combined. 4 Line a baking tray with baking paper and spread the chicken mixture into a 20cm circle, approx. 1–1½cm thick. Bake the chicken base for 12–15 minutes until it’s just cooked through and starting to turn golden.

Remove from the oven and spread the roasted tomato sauce evenly over the top. 5 Tear the fresh mozzarella over the sauce and return to the oven for 5–7 minutes until the cheese is melted and bubbly. Remove from the oven, top with fresh basil and pesto. 6 Serve immediately.

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On the clock Light and easy meals to help you unwind and prepare for a restful night’s sleep

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ON THE CLOCK

TURMERIC COCONUT LENTIL STEW WITH MINS SWEET POTATOES AND CANNELLINI BEANS

20

1 sweet potato 100g red lentils or Spinneysfood Masoor Dal 1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tsp Spinneysfood Ground Turmeric ½ tsp Spinneysfood Ground Cumin

This golden stew is rich in potassium and curcumin, which

400ml Spinneysfood Light Coconut Milk

help calm the body and reduce inflammation before bed,

250ml vegetable stock

making it a warm, soothing way to unwind at the end

400g Spinneysfood Cannellini Beans

of the day.

20g Spinneysfood Flaked Almonds

Prep time: 10 minutes

1 lemon Handful of Spinneysfood Fresh Coriander

Cook time: 20 minutes Serves: 2–3

VEGAN

Spinneysfood Fine Sea Salt, to taste Spinneysfood Black Pepper, freshly ground, to taste

1 small onion 2 garlic cloves

To serve

5cm piece fresh ginger

Flatbreads

Turmeric coconut lentil stew with sweet potatoes and cannellini beans

1 Finely dice the onion, mince the garlic and grate the ginger. Peel and cube the sweet potato. Rinse the lentils well under cold running water. 2 Heat the olive oil in a pot over a medium heat. Sauté the onion for 3–4 minutes until softened. Add the garlic, ginger, turmeric and cumin, and cook for 1 minute until fragrant. Stir in the sweet potato cubes, lentils, coconut milk and vegetable stock, then bring to a gentle simmer. Cook for 15 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils have softened. 3 Rinse the cannellini beans and add them to the pot. 4 Toast the almond flakes in a dry pan until golden. Juice the lemon and finely chop the coriander. Stir in the lemon juice and season with salt and pepper. 5 Serve warm, topped with fresh coriander, toasted almond flakes and a drizzle of olive oil, alongside flatbreads.

For a creamier, richer stew, blend a quarter of the cooked mixture until smooth, then return to the pot.

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ON THE CLOCK

Roasted cauliflower, purple sweet potato and chickpea bowl with herby cashew cream

ROASTED CAULIFLOWER, PURPLE SWEET POTATO MINS AND CHICKPEA BOWL WITH HERBY CASHEW CREAM Recipes, food st yling and photography by The Kate Tin

25

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil ½ tsp Spinneysfood Ground Cumin ½ tsp Spinneysfood Smoked Paprika Spinneysfood Fine Sea Salt, to taste Spinneysfood Black Pepper, freshly ground, to taste

Chickpeas are rich in tryptophan, which supports melatonin production, while zinc-packed cashews help the body

For the cashew cream

produce more melatonin, making this bowl both deeply

1 garlic clove

nourishing and naturally sleep-supporting.

1 lemon

Prep time: 10 minutes

3 tbsp Spinneysfood Bottled Drinking Water

Cook time: 25 minutes

Handful of Spinneysfood Fresh Parsley

Serves: 3

VEGAN

Handful of Spinneysfood Fresh Coriander 1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

100g raw cashews

Spinneysfood Fine Sea Salt, to taste

For the bowl

To serve

1 head of cauliflower

Couscous

2 purple sweet potatoes

100g Spinneysfood Alfalfa Sprouts

1 x 400g tin Organic Spinneysfood Chickpeas

20g Spinneysfood Microgreens

1 Preheat the oven to 200°C, gas mark 6.

Line a baking tray with baking paper and set aside. 2 Place the cashews in warm water for 15 minutes. 3 Chop the cauliflower into florets. Dice the potatoes. Drain and rinse the chickpeas. Toss the cauliflower, sweet potato and chickpeas with olive oil, cumin, smoked paprika, salt and pepper. Spread evenly on the baking tray. Roast for 20–25 minutes, tossing halfway through, until golden and crisp at the edges. 4 Meanwhile, make the cashew cream. Drain the liquid from the cashews and add them to a blender with the garlic, lemon juice, water, parsley, coriander, olive oil and salt. Blitz until smooth and creamy, adding a splash of water if needed to loosen. 5 When ready to serve, spoon the couscous into bowls, top with the roasted vegetables and chickpeas. Finish with a generous dollop of herby cashew cream, sprouts and microgreens.

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ON THE CLOCK

STEAMED TAHINI DILL SALMON WITH MINS CITRUS QUINOA AND TENDERSTEM® BROCCOLI

15

Handful of Spinneysfood Fresh Dill 3 tbsp tahini 3 tbsp Spinneysfood Bottled Drinking Water For the citrus quinoa

Rich in omega-3s, salmon helps boost serotonin levels for a

1 lemon

calmer mind, while magnesium-packed quinoa and greens

2 oranges

support muscle relaxation.

300g cooked quinoa from Spinneys deli

Prep time: 15 minutes

Handful of Spinneysfood Fresh Parsley

Cook time: 15 minutes Serves: 2

For the Tenderstem® broccoli 1 tsp Spinneysfood Sesame Oil

For the salmon

200g Spinneysfood Tenderstem® Broccoli

210g Spinneysfood Lemon and Chilli Salmon Fillets

1 tsp Spinneysfood Soy Sauce

1 lemon

1 tbsp black sesame seeds

1 garlic clove

1 Fill a deep pot with 5cm of simmering water and place a heatproof plate or rack inside. Set the salmon in a small heatproof bowl that fits above the water, cover, and steam for 12–15 minutes. 2 Juice the lemon, mince the garlic and finely chop the dill. 3 Add the tahini, lemon juice, dill, garlic and 1 tbsp water into a jar and shake vigorously until smooth. Add more water if needed until it reaches your desired consistency. Set aside for serving.

4 To make the quinoa, zest the lemon and orange, then add the juice from the lemon to the cooked quinoa. Peel the orange, slice it into rounds, then cut into quarters. Finely chop the parsley and toss it through the quinoa along with the zest and orange pieces. 5 Heat the sesame oil in a pan over a medium heat. Add the Tenderstem® broccoli and sauté for 3–4 minutes, until just tender. Stir in the soy sauce and sesame seeds to coat. 6 Spoon the quinoa onto a platter, top with the steamed salmon and drizzle over the tahini-dill sauce. Serve with the Tenderstem® broccoli.

Steamed tahini dill salmon with citrus quinoa and Tenderstem ® broccoli

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ON THE CLOCK

TOP TIP! For an even more comforting and flavourful dish that’s also rich in collagen, use chicken bone broth instead of vegetable stock.

Ginger-poached chicken with brothy rice

25 MINS

GINGER-POACHED CHICKEN WITH BROTHY RICE

1 white onion 30g fresh ginger 500ml vegetable stock 1 tbsp Spinneysfood Soy Sauce

A gentle, hydrating meal perfect for winding down after

2 Spinneysfood Chicken Breasts

a long day. The warmth of ginger soothes digestion, while

250g Waitrose Brown Basmati Rice Cooked

the silky broth and tender poached chicken provide light

2 tbsp black sesame seeds

nourishment to help your body relax before bed.

Handful of Spinneysfood Fresh Coriander, optional

Prep time: 10 minutes Cook time: 25 minutes Serves: 2–3 4 Spinneysfood Spring Onions 2 garlic cloves

1 Chop half the spring onions into 3cm pieces.

Finely slice the remaining and set aside. 2 Crush the garlic cloves and dice the onion. Slice the ginger into thin matchsticks, reserving some for

serving. 3 In a saucepan, sauté the onion, garlic and ginger until translucent and fragrant. Add the stock, soy sauce and the larger spring onion pieces, then bring to a gentle simmer. Gently add the chicken breasts to the simmering liquid and poach for approx. 10–12 minutes, or until cooked through. Remove the chicken and set aside to cool slightly. 4 Heat the rice according to package instructions and divide it between two bowls. 5 Slice the chicken and arrange it over the top. Ladle the ginger broth over the chicken and rice, then scatter over the reserved spring onions, ginger, a sprinkle of sesame seeds and fresh coriander. 6 Serve immediately.

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ON THE CLOCK

STIR-FRIED BROWN RICE WITH CRISPY MISO TOFU

For the tofu

For the rice

200g firm tofu

1 small white onion

1 tbsp red miso paste

1 Spinneysfood Red Capsicum

2 tbsp hot water

2cm piece fresh ginger

which aids sleep quality, while soy-rich tofu and

1 tbsp Spinneysfood Coconut Sugar

2 garlic cloves

edamame are good sources of nutrients that help the

1 tbsp Spinneysfood Dark Soy Sauce

2 tbsp Spinneysfood Pure Sunflower Oil

body produce more melatonin and serotonin, leading

1 tsp Spinneysfood Sesame Oil

250g cooked brown rice from Spinneys deli

to a more restorative night’s sleep.

2 tbsp Spinneysfood Acacia Honey

Prep time: 10 minutes

3 tbsp corn flour

To serve

Cook time: 20 minutes

1 tbsp avocado oil spray

2 Spinneysfood Spring Onions

20 MINS

Fermented miso supports gut health,

VEGGIE

Handful of Spinneysfood Fresh Coriander

Serves: 2–3

MAKE IT WITH

Stir-fried brown rice with crispy miso tofu

1 House Foods

2 Waitrose Brown

Firm Tofu

Basmati Rice

1 Press the tofu between paper towels for a few minutes to remove excess moisture, then cut it into cubes. 2 In a bowl, combine the miso paste with hot water and whisk until smooth before adding the coconut sugar soy sauce, sesame oil and honey. Toss the tofu cubes in the marinade then set aside.

3 Finely dice the onion and capsicum. Grate the ginger and mince the garlic. 4 Add the corn flour to a large bowl. Add the tofu and toss to coat evenly, shaking any excess off.

Reserve the remaining marinade for serving.

5 Add the tofu to the air fryer basket and spray with avocado oil. Air fry at 200°C for 6–8 minutes. 6 Heat a wok over a medium heat before adding the oil. Add the garlic, ginger and onion and sauté for 2–3 minutes until fragrant, tossing constantly. Add the red capsicum and cook for a further 2 minutes.

Stir in the cooked brown rice, turning the heat to high and tossing the vegetables through the rice so it gets a char. Pour over the remaining miso marinade, tossing well until everything is evenly coated and heated through. Fold in the crispy tofu. Season to taste. 7 Chop the spring onions and coriander, then scatter over the rice and tofu. Serve while warm.

3 Waitrose Cooks’ Ingredients Red Miso Paste

4 Spinneysfood

Sesame Oil

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Real food rules Master meal prep, power up with protein, super fruits, a gut-friendly pantry and more!

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REAL FOOD RULES

S U N D AY

RESET

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REAL FOOD RULES

Make meal prep fun, convenient and creative by following this guide.

Batch-prep and cook core elements – such as dough, grains and protein – in four hours for varied, flavourful meals for one from Monday to Friday

D AY

B R E A K FA S T

Chicken Caesar salad with crispy wrap croutons

Mexican beef bowl

Beef B eef baco bacon, avocado and feta f bagel

W E D N E S D AY

Recipes, food st yling and photography by The Kate Tin

Lamb koftas with couscous, tomato salsa and hummus

Salmon poke bowl

T U E S D AY Y

F R I D AY

DINNER

Mexican hot pocket

M O N D AY

T H U R S D AY

LUNCH

Salmon ccream cheese bagel

Greek chicken couscous bowl

Lamb wrap arayes with moutabal

Tomato and basil hot pocket

Teriyaki beef and broccoli fried rice

Chicken Caesar wrap

Rocket, egg and harissa bagel

Salmon couscous bowl with edamame and tzatziki

Chicken shawarma wraps

A DAILY SNACK

RawGrow Dried Peach Slices and Spinneysfood Roasted and Salted Almonds

Cucumber and carrot crudités with Spinneysfood Hummus

Pistachio-stuf fed dates and Spinneysfood Beef Biltong

Misfit Plant-Based Protein Bars – Brownie Batter and Cookie Dough

Graham’s Protein 25 Pouch and Noisy Snacks Coated Chickpeas

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REAL FOOD RULES

B AT C H BASICS Prepping all the ingredients and equipment before you start cooking will make this a stress-free process

THE DOUGH 425g Spinneysfood Self-Raising Flour, plus extra for dusting 250g full-fat Greek yoghurt ½ tsp Spinneysfood Baking Powder Pinch of Spinneysfood Fine Sea Salt 1 large Spinneysfood Organic Free-Range Egg 1 tsp Spinneysfood White Sesame Seeds 1 tsp black sesame seeds

THE GRAINS 200g Spinneysfood Long-Grained Basmati Rice 350g chicken stock 150ml Spinneysfood Bottled Drinking Water 150g couscous

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R E A L IFVO EOW DERLU LL E S

THE PROTEIN BEEF STRIPS 300g Spinneysfood Beef Stir-Fry Strips Spinneysfood Fine Sea Salt, to taste Spinneysfood Ground Black Pepper, to taste 1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp chipotle sauce 2 tbsp teriyaki sauce

LAMB MINCE & KOFTAS 1 small white onion Handful of Spinneysfood Fresh Parsley 500g Spinneysfood Australian Lamb Mince 4 tsp Spinneysfood Lamb Rub

EGGS 8 Spinneysfood Organic Free-Range Eggs Spinneysfood Fine Sea Salt Spinneysfood Black Pepper, to taste 1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

CHICKEN 4 Spinneysfood Chicken Breast Fillets 1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp Spinneysfood Dried Oregano Spinneysfood Fine Sea Salt Spinneysfood Black Pepper, to taste

BEEF BACON 180g beef bacon

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REAL FOOD RULES

THE VEGGIES 1 plum tomato 3 small heads of Romaine lettuce 1 medium carrot 250g Spinneysfood Mini Snacking Cucumbers 2 red onions 125g radish 1 Spinneysfood Spring Onion 2 Spinneysfood Capsicums (red and yellow) Handful of fresh rocket 230g Spinneysfood Tenderstem® Broccoli

SUPER SALSA 400g mixed tomatoes ½ red onion Handful of Spinneysfood Fresh Parsley 1 lemon 2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil Spinneysfood Fine Sea Salt Spinneysfood Black Pepper, to taste

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OU CO

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YOUR SUNDAY FLOW

IN

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A

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REAL FOOD RULES

NATURALLY NOURISHED Hosted by Ali Miller, a registered dietician and Functional Medicine practitioner, this podcast is your go-to resource for food-as-medicine information. naturallynourished.com

12:00–13:00

13:00–14:00

KNEAD, SEASON AND COOK

BOIL, BAKE AND COOK

1 Make the bagel dough and set aside to rest.

2 Season and marinate all the proteins (chicken, lamb, beef).

3 Cook the lamb koftas and chicken breasts, followed by the beef in two batches (teriyaki + chipotle).

1 Boil the rice in chicken stock. Steam and fluff the couscous.

2 Bake or air-fry the bagels, followed by the hot pockets.

3 Make scrambled eggs then the tomato salsa.

THE SPORKFUL Winner of three James Beard awards, this podcast offers a witty, comedic approach to food, all while encouraging listeners to eat better. sporkful.com

14:00–15:00

15:00–16:00

PREP VEG

ASSEMBLE AND STORE

1 Slice and wash all the fresh ingredients (lettuce, tomatoes, cucumber, etc.).

2 Blanch and chill the Tenderstem® broccoli.

3 Make the wrap croutons and Caesar salad.

1 Assemble breakfasts, lunches and dinners for each day.

2 Label, wrap and store (in the fridge or freezer) according to the guide.

NOURISH BY SPINNEYS Co-hosts Tiffany Eslick and Devina Divecha chat with chefs, restaurateurs, wellness practitioners and fitness experts to inspire listeners to eat well and live well. spinneys.com

TUNE IN by

Scan the QR code for the ultimate cooking playlist while you prep, chop, cook and assemble.

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REAL FOOD RULES

DOWN TO BUSINESS

12:00–13:00

1

To make the dough, mix the flour, yoghurt, baking powder and salt together in a bowl. Let it rest for 15 minutes. Preheat the oven to 180°C, gas mark 4. Line two baking trays with parchment paper.

2

To make the lamb, finely dice the onion and chop the parsley. Add to a bowl along with the mince and lamb rub seasoning. Mix until combined.

Shape half the seasoned mince onto three skewers. Set aside the remaining mince for the arayes. Place a griddle pan over a medium heat. Once hot, grill the lamb koftas for 3–4 minutes, turning occasionally.

3

To prepare the beef bacon, heat a pan over a medium heat. Once hot, add the bacon and cook until crispy.

4

To make the chicken, drizzle the chicken breasts with the oil and season with the oregano, salt and pepper. Using the same griddle pan, cook over a medium-high heat for approx. 5–6 minutes on each side until cooked through, then rest.

Slice one for each meal.

5

To make the beef strips, season the strips with salt and pepper. Heat the oil in a frying pan over a high heat. Sauté the beef until golden and cooked. Transfer half the beef strips to a bowl and stir in the chipotle sauce while the beef is hot. Add the teriyaki sauce to the pan and allow to reduce so the beef is coated.

13:00–14:00

6

To make the grains, cook the rice according to package instructions, using the chicken stock for extra flavour. Pour boiling water over the couscous, cover and steam for 5 minutes before fluffing with a fork.

7

To make the bagels, divide the rested dough into 5 equal portions.

Shape 3 of them into bagels, brush with egg wash and sprinkle over the sesame seeds. Place the bagels on the lined tray. Bake at 180°C, gas mark 4, for 20–25 minutes until golden.

TOP TIP! Store the first two days’ worth of meals in airtight containers in the fridge. Freeze Wednesday to Friday meals. They can be defrosted overnight before use.

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REAL FOOD RULES

TOP TIP! Wrap the bagels and hot pockets individually in foil for freezing.

Organise the fridge so meals are ready to grab each day.

8

9 10

To make the scrambled eggs, crack the eggs into a bowl and whisk together with salt and pepper. Heat the oil in a frying pan and cook the eggs until fluffy. Divide into three portions – one for a Mexican hot pocket, one for a bagel and lastly for the fried rice.

To make the salsa, finely dice the tomatoes and red onion. Chop the parsley. Add to a bowl with the juice of the lemon, olive oil, salt and pepper.

To make the hot pockets, fry the bacon until crispy and slice the plum tomato. To make the Mexican hot pocket, flatten out the dough in the palm of your hand and fill it with the bacon, scrambled egg, 30g of red kidney beans and 1 tablespoon of salsa before pinching it closed to seal. To make the tomato and basil hot pocket, flatten the dough and fill it with the sliced tomato, 4 fresh basil leaves and 20g of Cheddar cheese.

Place on a lined baking tray. Bake the hot pockets at 180°C, gas mark 4, for 20–25 minutes.

14:00–15:00

11

To prepare the vegetables, wash them well then pat them dry with paper towels. Chop the lettuce, julienne the carrot, slice the cucumbers at a diagonal and the red onions into rings. Using a mandolin, slice the radish and spring onion. Dice half a red and yellow capsicum and slice the remaining halves. Wash and dry the rocket.

12

To make the Tenderstem® broccoli, bring a pot of water to the boil. Cook the broccoli for 4–5 minutes before refreshing in ice-cold water.

13

To make the wrap croutons, thinly slice 2 Spinneysfood Whole Wheat Wraps. Heat 2 tablespoons of olive oil in a pan. Fry the wrap slices until crisp. These will be used for both the Caesar salad and the Caesar wrap.

14

To make the Caesar salad, place 250g of chopped Romaine lettuce in a bowl. Top with 1 sliced oregano chicken breast and 1 chopped beef bacon rasher. Keep the grated Parmigiano Reggiano, wrap croutons and dressing separate until serving.

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REAL FOOD RULES

TO ASSEMBLE

Mexican hot pocket

M O N D AY BREAKFAST

MEXICAN HOT POCKET 1 Mexican hot pocket 30g cucumber spears

1 Remove the foil and reheat the hot pocket, either in the oven or air fryer.

2 Serve with cucumber spears on the side.

LUNCH

SALMON POKE BOWL Salmon poke bowl

100g cooked basmati rice 80g Spinneysfood Smoked Salmon Trimmings 2 tbsp shelled edamame 10g julienned carrot 1 sliced radish 1 tbsp Spinneysfood Soy Sauce 1 tsp Spinneysfood White Sesame Seeds 1 tsp chilli crisp

1 Layer the cooked basmati rice in the container, top with the smoked salmon ribbons, edamame, julienned carrot and sliced radish. 2 Drizzle over the soy sauce and scatter over the sesame seeds and chilli crisp just before serving.

DINNER

LAMB KOFTAS WITH COUSCOUS, TOMATO SALSA AND HUMMUS 60g cooked couscous

Lamb koftas with couscous, tomato salsa and hummus

3 lamb koftas 2 tbsp Spinneysfood Hummus 1 Spinneysfood Mini Snacking Cucumber 30g tomato salsa

1 Place the cooked couscous in a container, add the grilled lamb koftas on top and spoon over hummus. 2 Serve with sliced cucumber and tomato salsa on the side.

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REAL FOOD RULES

Beef bacon, avocado and feta bagel BREAKFAST

BEEF BACON, AVOCADO AND FETA BAGEL 1 bagel ½ avocado ½ lemon 2 beef bacon rashers 30g Spinneysfood Feta Cheese 10g pickled onions Handful of Spinneysfood Fresh Dill

1 Slice the bagel in half. 2 Slice the avocado then place on the bottom half of the bagel.

Squeeze over a little lemon, top with the beef bacon rashers, crumbled feta, pickled onions and fresh dill. 3 Cover with the top half of the bagel.

Chicken Caesar salad with crispy wrap croutons

LUNCH

CHICKEN CAESAR SALAD WITH CRISPY WRAP CROUTONS Caesar salad 20g wrap croutons 30g Spinneysfood Grated Parmigiano Reggiano 3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp Spinneysfood Caesar Dressing (kept separate until serving)

1 Scatter the Parmigiano Reggiano over the prepared Caesar salad. 2 Top with the wrap croutons and drizzle over the olive oil and Caesar dressing just before eating.

T U E S D AY Mexican beef bowl

DINNER

MEXICAN BEEF BOWL 120g cooked basmati rice 150g chipotle beef strips 30g tomato salsa 10g cooked corn kernels 50g sliced capcisum 2 tbsp Spinneysfood Red Kidney Beans

1 Layer the cooked basmati rice in the container.

2 Top with chipotle beef strips, tomato salsa, corn kernels and rinsed red kidney beans.

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Salmon bagel

Greek chicken bowl

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REAL FOOD RULES

W E D N E S D AY BREAKFAST

SALMON BAGEL 1 bagel 1 tbsp cream cheese 80g Spinneysfood Smoked Salmon Ribbons 10g sliced red onion 1 tsp capers ½ lemon

1 Slice the bagel in half. 2 Spread the cream cheese on the bottom half of the bagel. Top with smoked salmon, red onion slices and capers.

Cover with the top half of the bagel. 3 Serve with a lemon wedge.

LUNCH

GREEK CHICKEN BOWL 60g cooked couscous 1 sliced oregano chicken breast 1 Spinneysfood Mini Snacking Cucumber ½ Roma tomato 20g olives 30g Spinneysfood Tzatziki

1 Place the cooked couscous in the container.

2 Top with the sliced grilled chicken, sliced cucumber, diced tomato, olives and a dollop of tzatziki.

DINNER

LAMB WRAP ARAYES

Lamb wrap arayes

1 Spinneysfood Wholewheat Wrap

COOK’S NOTE

250g seasoned lamb mince 30g Spinneysfood Grated Mature Cheddar 30g tomato salsa

To make this arayes vegetarian or vegan-friendly, use Switch Plant-Based Mince Meat or any plant-based mince of choice.

20g moutabal from Spinneys deli

1 Heat a griddle pan over a medium heat.

2 Fill half the wrap with the spiced lamb mince and grated Cheddar. Fold over the other side to flatten. Cut into three portions. 3 Cook on a griddle pan on either side until golden and the mince is cooked through. 4 Serve with the tomato salsa and moutabal.

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REAL FOOD RULES

BREAKFAST

TOMATO AND BASIL HOT POCKET

Tomato and basil hot pocket

1 tomato and basil hot pocket Handful of Spinneysfood Fresh Basil

1 Remove the foil and reheat the hot pocket, either in the oven or air fryer. 2 Serve with the fresh basil.

LUNCH

CHICKEN CAESAR WRAP 2 tbsp Spinneysfood Hummus 1 Spinneysfood Plain Wrap 250g chopped Romaine lettuce 1 sliced oregano chicken breast 1 beef bacon rasher 20g wrap croutons 30g Spinneysfood Grated Parmigiano Reggiano 2 tbsp Spinneysfood Caesar Dressing (kept separate until serving)

1 Spread hummus on the wrap. Layer with the Romaine lettuce, sliced grilled chicken, bacon, wrap croutons and Parmigiano Reggiano. 2 Drizzle over the Caesar dressing and fold. 3 Wrap in parchment paper.

Teriyaki beef fried rice

DINNER

TERIYAKI BEEF FRIED RICE 10g diced carrot 10g diced capsicum 20g shelled edamame

Chicken Caesar wrap

120g cooked basmati rice 100g scrambled eggs 150g teriyaki beef strips 50g Spinneysfood Tenderstem® Broccoli 1 sliced Spinneysfood Spring Onion

1 To make the fried rice, sauté the carrots, diced capsicums and edamame in 1 teaspoon of olive oil before mixing with the cooked rice and scrambled egg. 2 Place the fried rice into the container. 3 Top with the teriyaki beef strips, broccoli and spring onion.

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REAL FOOD RULES

F R I D AY BREAKFAST

ROCKET, EGG AND HARISSA BAGEL 1 bagel 1 tsp rose harissa 100g scrambled eggs Handful of fresh rocket

1 Slice the bagel in half. 2 Spread the harissa over the bottom half of the bagel. Top with the scrambled eggs and fresh rocket. Cover with the top half of the bagel.

Chicken shawarma wrap

LUNCH

SALMON COUSCOUS BOWL 60g cooked couscous 80g Spinneysfood Smoked Salmon Trimmings 1 Spinneysfood Mini Snacking Cucumber 10g sliced red onion 50g Spinneysfood Tenderstem® Broccoli 30g Spinneysfood Tzatziki

Rocket, egg and harissa bagel

1 Place the cooked couscous in the container.

2 Top with smoked salmon, sliced cucumber, red onion rings, broccoli and a dollop of tzatziki.

DINNER

CHICKEN SHAWARMA WRAP 2 tbsp toum from Spinneys deli 1 Spinneysfood Plain Wrap 150g chopped Romaine lettuce 1 sliced oregano chicken breast 50g diced capsicum 30g tomato salsa

1 Spread the toum evenly on the wrap. Layer with the Romaine lettuce, sliced grilled chicken, capsicum and tomato salsa. 2 Wrap securely in parchment paper.

Salmon couscous bowl

REHEATING INSTRUCTIONS Bagels or hot pockets: reheat in the oven or air fryer at 180°C for 6–8 minutes until warmed through and crisp.

Bowls and proteins: reheat gently in a pan or microwave until steaming. Add the dressings after reheating.

Frozen bowls with smoked salmon: thaw overnight and serve cold, or gently warmed as preferred.

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Extra thick.

Extra delicious.

Extra smooth.

The Official Distributer in UAE

RICH IN PROTEIN 100% NATURAL INGREDIENTS

REAL FOOD RULES

Discover exactly how much of your favourite ingredients deliver 10g of pure protein – from egg whites to Greek yoghurt. Mix, match and build balanced meals with these easy, high-protein swaps

E I T N O R P

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REAL FOOD RULES

Turkey Parmigiano and cottage cheese waffle sandwich

COOK’S COO S NOTE NO O

For a sweet twist, leave out the Parmigiano Reggiano from the batter and top the waffles with a drizzle of maple syrup, cream and a handful of fresh berries instead.

TURKEY PARMIGIANO AND COTTAGE CHEESE WAFFLE SANDWICH

For the filling Handful of fresh rocket 1 tsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Recipes, food st yling and photography by The Kate Tin

Spinneysfood Black Pepper, freshly ground, to taste Golden, protein-packed waffles made with cottage

20g Spinneysfood Parmigiano Reggiano

cheese form the base of this savoury breakfast

200g Spinneysfood Smoked Turkey Breast, sliced

sandwich, layered with lean turkey slices, peppery rocket and a sprinkle of Parmigiano Reggiano.

Prep time: 2 minutes Cook time: 25 minutes Serves: 2 For the waffles 250g low-fat cottage cheese 20g Spinneysfood Parmigiano Reggiano 100g egg whites 40g rolled oats 1 tsp Spinneysfood Baking Powder ½ tsp Spinneysfood Fine Sea Salt

1 In a blender, combine the cottage cheese, Parmigiano Reggiano, egg whites, oats, baking powder and salt. Blitz until smooth.

2 Preheat a waffle maker and lightly spray it with avocado oil. 3 Pour the batter into the waffle maker and cook until golden and crisp. 4 Meanwhile, toss the rocket lightly with olive oil, black pepper and shaved Parmigiano Reggiano. 5 Once the waffles are ready, stack the sandwich with slices of turkey, rocket and top with another waffle.

6 Serve while warm.

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REAL FOOD RULES

CHILLI CHEESE EGG WHITE TORTILLA OMELETTE

360g liquid egg whites or 12 large egg whites ¼ tsp Spinneysfood Ground Turmeric ½ tsp Spinneysfood Fine Sea Salt, to taste

This omelette is packed with over 40g of protein

¼ tsp Spinneysfood Black Pepper, freshly ground, to taste

per serving and it will keep you full and energised

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

all morning.

2 Warburtons High-Protein Tortilla Wraps

Prep time: 10 minutes

60g Spinneysfood Mature Cheddar Cheese

Cook time: 10 minutes

120g low-fat cottage cheese

Serves: 2

Handful of Spinneysfood Organic Baby Spinach

2 Spinneysfood Spring Onions

1 Finely slice the spring onions. Dice the green capsicum and jalapeño. 2 In a bowl, whisk the egg whites with the spring onion, turmeric,

1 Spinneysfood Green Capsicum 1 jalapeño

salt and pepper until frothy. 3 Heat the olive oil in a non-stick pan over a medium heat. Once hot, pour in the seasoned egg whites, swirling to evenly coat the base. Cook for 2–3 minutes until mostly set, then place the tortilla on top and press lightly. Flip the omelette carefully, sprinkle the Cheddar cheese over the top and cook for a further 1–2 minutes until the tortilla is lightly golden. 4 Once the omelette is cooked, remove from the pan and spread the cottage cheese over and layer with the baby spinach, jalapeño and capsicum. 5 Fold the omelette in half and serve warm.

Chilli cheese egg white tortilla omelette

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REAL FOOD RULES

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REAL FOOD RULES

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REAL FOOD RULES

HIGH-PROTEIN TURKISH EGGS WITH SPICED CHICKPEAS AND WHIPPED HONEY FETA

60g Spinneysfood Organic Feta 2 tbsp Spinneysfood Acacia Honey 1 garlic clove 4 large Spinneysfood Organic Free-Range Eggs

These soft poached Turkish eggs layered with whipped

Handful of Spinneysfood Fresh Dill

honey feta and spiced chickpeas is not only immensely

Spinneysfood Black Pepper, freshly ground, to taste

satisfying but also the ideal high-protein breakfast.

Prep time: 10 minutes Cook time: 25 minutes Serves: 2 2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil 400g chickpeas from the Spinneys deli ½ tsp Spinneysfood Smoked Paprika

1 Heat the olive oil in a small pan over a medium heat. Once hot, add the chickpeas, paprika, cumin and chilli flakes. Season lightly and sauté for 5–7 minutes until golden and crisp, allowing the oil to turn a deep, spiced red. 2 Meanwhile, juice the lemon and combine with the Greek yoghurt, cottage cheese, feta, honey, minced

garlic and a pinch of salt in a blender. Blitz until smooth and creamy. Spoon the whipped mixture into a shallow bowl. 3 Bring a small pot of water to a gentle simmer, add a splash of vinegar and poach the eggs for 3–4 minutes until the whites are just set but the yolks remain runny. 4 Place the poached eggs over the whipped yoghurt. Spoon the warm spiced chickpeas and the oil from the pan over the top and finish with a sprinkle of dill and freshly ground pepper.

¼ tsp Spinneysfood Ground Cumin ½ tsp Spinneysfood Chilli Flakes Spinneysfood Fine Sea Salt, to taste 1 lemon 200g full-fat Greek yoghurt

High-protein Turkish eggs with spiced chickpeas and whipped honey feta

100g low-fat cottage cheese

TOP TIP! The yoghurt-feta mixture must be consumed immediately otherwise it will lose its thickness.

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REAL FOOD RULES

SMOKY BREAKFAST BURRITO WITH AVOCADO CREMA

1 Spinneysfood Avocado 50g Spinneysfood Cottage Cheese Spinneysfood Fine Sea Salt, to taste

This breakfast burrito is loaded with eggs, chicken sausage, turkey chorizo and black beans, topped with avocado crema for a protein-packed start to the day.

Prep time: 10 minutes Cook time: 20 minutes Serves: 2 1 small brown onion 1 small red capsicum 2 tsp Spinneysfood Mediterranean Extra Virgin Olive Oil 150g Spinneysfood Chicken Sausages 50g sliced turkey chorizo 200g Spinneysfood Organic Red Kidney Beans in Water ½ tsp Spinneysfood Smoked Paprika ¼ tsp Spinneysfood Ground Cumin Spinneysfood Fine Sea Salt, to taste Spinneysfood Black Pepper, freshly ground, to taste 2 large Spinneysfood Organic Free-Range Eggs 2 Warburton High-Protein Tortilla Wraps Handful of Spinneysfood Fresh Coriander

1 Dice the onion and capsicum. 2 Heat the olive oil in a non-stick pan over a medium heat.

Remove the sausages from their casing and crumble into the pan with the chorizo. Fry for 4–5 minutes until golden and cooked through.

Remove from the pan and set aside. 3 In the same pan, sauté the onion and capsicum for 3–4 minutes until softened, then add the washed and rinsed beans, smoked paprika, cumin, salt and pepper. 4 In a separate pan, scramble the eggs and cook on low until just set. 5 To make the crema, juice the lime. Blend the avocado with the cottage cheese, lime juice and a pinch of salt until smooth. 6 Lay the tortilla on a flat surface, spread half the avocado crema over it, then layer the scrambled eggs, sausage mixture and black beans on top. Roughly chop the coriander and scatter over filling. 7 Roll up the burrito tightly and serve warm with the remaining crema on the side.

For the avocado crema 1 tsp lime juice

Smoky breakfast burrito with avocado crema

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REAL FOOD RULES

Tofu matcha cheesecake breakfast jar with lemon and pistachio

TOFU MATCHA CHEESECAKE BREAKFAST JARS WITH LEMON AND PISTACHIO

Pinch of Spinneysfood Fine Sea Salt

A creamy, tangy breakfast jar with a cheesecake-

1 Bloom the gelatine in cold water for 5 minutes. Place into the microwave to melt in 10-second bursts until dissolved.

2 Zest the lemon. In a blender, combine the silken tofu, gelatine, Greek yoghurt, cottage cheese, matcha powder, lemon zest, honey, vanilla extract and salt. Blitz until smooth. 3 Layer the high-protein granola at the bottom of a jar or serving glass. Spoon the tofu matcha cheesecake mixture on top, smoothing the surface with a spatula. Sprinkle over the pistachio slivers. Place in the fridge and chill for 1 hour. 4 Dust with extra matcha and a spoonful of granola and serve chilled.

like filling made from silken tofu, Greek yoghurt and protein-packed cottage cheese.

Prep time: 10 minutes (plus chilling time) Serves: 2 1½ tbsp gelatine 50ml Spinneysfood Bottled Drinking Water 1 lemon 250g silken tofu 200g full-fat Greek yoghurt 250g low-fat cottage cheese 2 tsp matcha powder 2 tbsp Spinneysfood Acacia Honey 1 tsp vanilla extract

60g high-protein granola 40g Spinneysfood Pistachio Slivers

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G=

10G PROTEIN 65

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Mango shrikhand açaí yoghurt bark

TOP TIP! To give the bark a protein boost, replace half the yoghurt with vanilla protein yoghurt or stir a scoop of unflavoured protein powder into each layer.

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e

Purpl

Recipes, food st yling and photography by The Kate Tin

re

ig

n

Made from the açaí berry, which grows on palm trees in South America, pure açaí purée or powder is rich in antioxidants, making it an excellent addition to desserts, drinks and frozen breakfast bowls 67

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TOP TIP! To give the ice pops extra texture, stir through a handful of shredded coconut, or chopped berries before freezing.

Blueberry and sage roasted chicken thighs

Açaí and chia ice pops

COOK’S NOTE

Serve this dish with a side of creamy mashed sweet potato, roasted parsnips, or a crisp green salad to balance the sweetness of the blueberries.

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Iced açaí matcha

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Açaí pancakes with whipped coconut and salted maple syrup

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AÇAÍ BERRIES SPOIL WITHIN HOURS OF BEING PICKED, WHICH IS WHY YOU CAN ONLY FIND THEM FROZEN OR POWDERED AND NEVER FRESH

MANGO SHRIKHAND AÇAÍ YOGHURT BARK

Prep time: 15 minutes (plus freezing time)

Golden mango meets deep purple açaí in this creamy,

3 tbsp chia seeds

frozen yoghurt bark — layered with spices, nuts and

200ml Spinneysfood Organic Coconut Milk

edible flowers for a healthy twist on an Indian classic.

1 tbsp Spinneysfood Organic Natural Honey

Prep time: 15 minutes

½ tsp vanilla extract

Freeze time: 2–3 hours

300g frozen açaí purée

Serves: 4

1 small banana

Makes: 6 ice pops

2 tbsp milk of choice

the açaí mixture into each glass to form the base layer. Slowly pour the matcha mixture over the back of a spoon to float it over the açaí layer.

4 Serve immediately.

AÇAÍ PANCAKES WITH WHIPPED COCONUT AND SALTED MAPLE SYRUP These wholesome oat-based pancakes are flavoured with antioxidant-rich açaí and topped with light

For the mango shrikhand layer Pinch of saffron threads

For finishing

whipped coconut and sweet-salty maple syrup.

1 tbsp warm milk or water

3 tbsp Spinneysfood Organic Coconut Milk (for dipping)

Prep time: 15 minutes

1 ripe mango

4 tbsp Spinneysfood Desiccated Coconut

Cook time: 25 minutes Serves: 8

180g Spinneysfood Greek-Style Natural Yoghurt 1–2 tbsp Spinneysfood Organic Natural Honey ¼ tsp ground cardamom tsp grated nutmeg For the açaí yoghurt layer 120g Spinneysfood Greek-Style Natural Yoghurt 1 tbsp açaí powder or 1 frozen açaí sachet 1 tsp Spinneysfood Organic Natural Honey or Spinneysfood Pure Maple Syrup For the toppings 2 tbsp pistachio slivers 1 tbsp chopped cashews 2 tbsp freeze-dried raspberries

1 Soak the saffron in the warm milk or water.

2 Peel the mango and chop the flesh into small pieces. Place in a food processor and blend until smooth. Transfer to a bowl. Using a whisk, stir the yoghurt, honey, cardamom, nutmeg and saffron threads with their soaking liquid into the mango purée. Whisk until smooth and creamy. Set aside.

3 In a small bowl, combine the yoghurt, açaí powder or purée and honey. Stir until evenly coloured. 4 Line a small baking tray or flat dish with baking paper. 5 Using a spatula, spread the mango shrikhand mixture evenly over the base.

Dollop spoonfuls of the açaí yoghurt mixture over the mango layer. Using a skewer or knife, swirl to create a marbled effect. 6 Sprinkle the pistachios, cashews and dried raspberries on top, pressing lightly so they stick. 7 Freeze for 2–3 hours, or until completely firm. 8 Break or slice the bark into pieces to serve. Store leftovers in an airtight container in the freezer.

AÇAÍ AND CHIA ICE POPS These ice pops are packed with antioxidants as well as fibre. The chia seeds in them are also rich in omega-3s.

A coconut coating gives them a tropical touch.

1 Place the chia seeds, coconut milk, honey and vanilla extract in a bowl. Stir well and let sit for 10–15 minutes, stirring occasionally, until slightly thickened. 2 In a blender, combine the açaí purée, banana, milk and the thickened chia mixture. Blitz until smooth and creamy. Pour the mixture evenly into 6 popsicle moulds, tapping the moulds gently on the counter to remove air bubbles. Insert sticks and freeze for at least 6 hours, or overnight, until fully set. 3 When ready to serve, briefly dip the moulds in warm water to release the pops. Dip each frozen pop into coconut milk, then into desiccated coconut to coat. 4 Serve immediately or return to the freezer until ready to enjoy.

For the whipped coconut 1 x 400ml tin coconut cream, chilled overnight 1 tbsp Spinneysfood Pure Maple Syrup ½ tsp vanilla extract For the flapjacks 90g oat flour 30g Spinneysfood All-Purpose Flour 1 tsp Spinneysfood Baking Powder ½ tsp Spinneysfood Bicarbonate of Soda ½ tsp Spinneysfood Fine Sea Salt ½ tsp Spinneysfood Ground Cinnamon 3 tbsp Spinneysfood Coconut Sugar 50g fat-free Greek yoghurt 80ml açaí purée

ICED AÇAÍ MATCHA

1 tsp vanilla extract 2 Spinneysfood Organic Free-Range Eggs

This is a creamy and colourful drink that’s packed with

2 tsp Spinneysfood Organic Coconut Oil

antioxidants from açaí and matcha.

Prep time: 10 minutes

For the salted maple syrup

Serves: 2

3 tbsp Spinneysfood Pure Maple Syrup Pinch of Spinneysfood Fine Sea Salt

For the açaí layer 125g ready-to-eat açaí purée 2 tbsp milk of choice For the matcha layer 1 tsp high-quality matcha powder 120ml hot Spinneysfood Bottled Drinking Water (not boiling) 120ml milk of choice To serve Spinneysfood Pure Ice

1 To make the açaí layer, combine the açaí purée and milk in a small bowl. Stir until smooth and pourable. Set aside. 2 In another bowl, whisk the matcha powder with the hot water until fully dissolved and frothy. Stir in the milk and allow to cool slightly. 3 Fill two tall glasses with ice. Pour

1 Scoop the thick coconut cream from the top of the chilled tin, discarding any liquid. In a mixing bowl, whisk the cream, maple syrup and vanilla extract until light and fluffy. Refrigerate until needed. 2 Place the oat flour, all-purpose flour, baking powder, bicarbonate of soda, salt, cinnamon and coconut sugar in a blender. Add the yoghurt, açaí purée, vanilla extract and eggs.

Blitz until smooth and well combined. 3 Heat a non-stick frying pan over a medium heat and brush with the coconut oil. Pour in 60ml of the batter and cook for 2–3 minutes on each side until cooked through. Repeat with the remaining batter. 4 In a small bowl, stir the maple syrup and salt together. 5 Serve the pancakes warm with a dollop of whipped coconut cream and a drizzle of salted maple syrup.

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AÇAÍ CHEESECAKE BARS These no-bake cheesecake bars get their beautiful purple hue from antioxidant-rich açaí. Keep them in

Açaí cheesecake bars

the freezer for a quick, wholesome treat.

Prep time: 25 minutes (plus soaking and freezing time) Makes: 12 bars For the crust 25g almond flour 110g pitted Medjool dates 2 tbsp Spinneysfood Organic Coconut Oil, melted ¼ tsp Spinneysfood Fine Sea Salt For the filling 300g raw cashews, soaked in water for at least 4 hours or overnight 120ml full-fat coconut milk 4 tbsp Spinneysfood Organic Coconut Oil, melted and cooled 80ml Spinneysfood Pure Maple Syrup 4 tbsp fresh lemon juice 25g açaí powder or açaí maqui berry mix To serve Açaí powder, for dusting Spinneysfood Premium Blueberries

1 Line a 20cm square baking tin with baking paper and lightly grease with coconut oil. Set aside. 2 Add the almond flour, dates, melted coconut oil and salt to a food processor. Blitz until the mixture comes together into a sticky dough with small visible bits — avoid over-processing.

Press the crust mixture evenly into the base of the lined tin and smooth the surface with the back of a spoon. 3 Drain and rinse the soaked cashews.

Add the cashews, coconut milk, melted coconut oil, maple syrup, lemon juice and açaí powder to the food processor. Blend for 2–3 minutes, or until completely smooth, scraping down the sides as needed. Taste and adjust the sweetness or acidity, if desired. Pour the filling over the crust and smooth the top. Tap the pan gently on the counter to release any air bubbles. 4 Freeze for at least 3 hours, or until fully firm. 5 Remove from the freezer and let sit at room temperature for 10–15 minutes. Warm a knife under hot water, dry, then slice into bars. 6 Dust with açaí powder and top with fresh blueberries before serving. Store in an airtight container in the freezer for up to 1 month.

TOP TIP! For a layered look, blend half the filling without the açaí and pour it over the crust. Freeze for 30 minutes before adding the second açaí layer on top.

Get your fill of açaí with the range of frozen and chilled products at Spinneys.

The Collective Dair y Immunit y Cherr y & Açaí

Dragon Superfoods Açaí Berr y Powder

Sambazon Unsweetened Frozen Açaí Berr y Purée

The Açaí Spot Frozen Açaí Purée

Revibed Raspberr y & Açaí Berr y Water

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ENTER THE

dragon

Meet the super fruit that adds vibrant colour, fibre and antioxidants to any dish on your table 74 pg74-79_DRAGONFRUIT_JAN-FEB_2026.indd 74

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Recipes, food st yling and photography by The Kate Tin

Pineapple and dragon fruit lemonade

TOP TIP! Infuse the coconut water with mint and lemon balm before freezing for a gentle, soothing note.

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Healthy dragon fruit jam and labneh toast

COOK’S NOTE

To make your own labneh, strain 500g full-fat Greek yoghurt in a muslin cloth placed over a sieve.

Place in the fridge for 12-24 hours. Season lightly with salt before serving.

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Prawn and dragon fruit ceviche

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Protein strawberry and dragon fruit froyo

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PINEAPPLE AND DRAGON FRUIT LEMONADE Prep time: 10 minutes Serves: 4 For the frozen lemonade 1 frozen pineapple 180g frozen dragon fruit cubes (freeze fresh dragon fruit in advance) 150ml fresh lemon juice (approx. 3–4 lemons)

1 Place the dragon fruit, honey and lemon juice in a small saucepan over a medium heat. Cook for 10–12 minutes, stirring occasionally, until the fruit breaks down and becomes syrupy. Remove from the heat and stir in the chia seeds. 2 Set aside for 10–15 minutes to thicken, stirring once or twice as it cools. The jam will continue to set as it stands. 3 Spread a generous amount of labneh over each slice of toast. Spoon over a dollop of dragon fruit jam and swirl it gently through. 4 Top with fresh mint leaves and serve immediately.

the red onion, chilli, dragon fruit, cucumber, avocado and coriander. Toss gently to combine.

Season with salt and pepper. Adjust the acidity with a little extra lime juice, if needed. 4 Spoon into small bowls or lettuce cups and scatter over roughly torn coriander. 5 Serve immediately with tortilla or plantain chips and lime wedges on the side.

PROTEIN STRAWBERRY AND DRAGON FRUIT FROYO

Monkfruit sweetener, to taste 500g Spinneysfood Pure Ice Cubes (optional)

PRAWN AND DRAGON FRUIT CEVICHE

To serve

Prep time: 25 minutes (plus marination time)

3 pineapple slices

Serves: 4

1 Add the frozen pineapple, dragon fruit, lemon juice, monkfruit sweetener and coconut water to a high-speed blender. Blitz until smooth and slushy. If the mixture is too thick, add a little more water until it reaches a pourable, icy texture. If you prefer it extra cold, add a few ice cubes and blend again. Adjust the sweetness or tartness to your taste. 2 Pour into chilled glasses and decorate with pineapple slices.

3 Serve immediately.

For the ceviche

200g dragon fruit

400g raw prawns, peeled and deveined

350g full-fat Greek yoghurt

125ml fresh lime juice (approx. 4–5 limes)

Spinneysfood Natural Organic Honey or Spinneysfood

4 tbsp freshly squeezed orange juice

Pure Maple Syrup, to taste

1 small red onion

1 scoop (approx. 30g) vanilla or unflavoured

1 small red chilli

protein powder

1 small dragon fruit

2 tsp rose water

5 Spinneysfood Mini Snack Cucumbers

¼ tsp pink Himalayan salt

125ml coconut water or cold filtered water

Prep time: 10 minutes Freeze time: 5–6 hours Serves: 6 For the frozen yoghurt base 200g strawberries

HEALTHY DRAGON FRUIT JAM AND LABNEH TOAST

½ avocado Handful of Spinneysfood Fresh Coriander

To serve

Spinneysfood Fine Sea Salt, to taste

2 tbsp dried rose petals, optional

Spinneysfood Black Pepper, freshly ground, to taste

3 tbsp pistachio slivers, optional

To serve

1 Hull and roughly chop the strawberries.

Peel and roughly chop the dragon fruit. 2 In a blender or food processor, combine the yoghurt, strawberries, dragon fruit, honey, protein powder, rose water and salt. Blend until smooth and creamy. Taste and adjust the sweetness, if required. Pour the mixture into two resealable bags and place flat in the freezer. Freeze for 3-4 hours. 3 Once completely frozen, transfer the mixture to a food processor or blender and blitz until completely smooth. 4 Working quickly, place the mixture in a freezer-safe container and freeze for another 1–2 hours. 5 When ready to serve, allow the frozen yoghurt to sit at room temperature for 5–10 minutes before scooping.

6 Serve with a sprinkle of rose petals and pistachio slivers.

Prep time: 15 minutes

Spinneysfood Fresh Coriander

Cook time: 25 minutes

Spinneysfood Organic Tortilla Chips or plantain chips

Serves: 4

Lime

For the dragon fruit jam

1 Chop the prawns into bite-sized pieces and place them in a non-reactive bowl (glass or ceramic). Pour over the lime and orange juice, ensuring the prawns are fully submerged. Cover and refrigerate for 30 minutes, or until the prawns turn opaque and are “cooked” through by the citrus juice. 2 Meanwhile, finely dice the onion. Deseed and finely chop the red chilli. Peel and dice the dragon fruit, cucumbers and avocado. Finely chop the coriander.

3 Drain about half of the citrus juice, leaving just enough to lightly coat the prawns. Add

2 medium dragon fruits (approx. 500g flesh), peeled and chopped 2 tbsp Spinneysfood Natural Organic Honey or Spinneysfood Pure Maple Syrup 2 tbsp lemon juice 50g chia seeds To serve 400g labneh (store-bought or home-made) 4 slices wholegrain or sourdough bread Handful of Spinneysfood Fresh Mint

Find fresh dragon fruit to pre-cut cubes and drinks made with this superfood in stores.

Vit-Hit Immunitea Dragon Fruit

Grando Freshcut Red Dragon Fruit

Red Dragon Fruit

Grando Freshcut White Dragon Fruit

Yellow Dragon Fruit

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True blue A superfood packed with antioxidants, vitamins C and K, and fibre, adding blueberries to savoury dishes, home-made gummies and drinks is a sure shot way of upping your nutrient intake

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TOP TIP! For extra flavour, add slices of cucumber or roasted beetroot to the salad. Both pair beautifully with the sweet-tart blueberries and creamy avocado.

Pickled blueberry, spinach and avocado salad

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Blueberry and sage roasted chicken thighs

COOK’S NOTE

Serve this dish with a side of creamy mashed sweet potato, roasted parsnips, or a crisp green salad to balance the sweetness of the blueberries.

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PICKLED BLUEBERRY, SPINACH AND AVOCADO SALAD

For the chicken

1 Spinneysfood Organic Free-Range Egg

4 Spinneysfood Fresh Bone-In Chicken Thighs (approx.

1 tsp black sesame seeds

700g total) Prep time: 20 minutes (plus pickling time)

1 tbsp Spinneysfood Ground Coriander

For the herby ricotta filling

Cook time: 5 minutes

1 tsp Spinneysfood Smoked Paprika

1 lemon

Serves: 4

½ tsp Spinneysfood Fine Sea Salt

250g Spinneysfood Ricotta Cheese

½ tsp Spinneysfood Black Pepper, freshly ground

Handful of Spinneysfood Fresh Thyme

For the quick-pickled blueberries

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive

Handful of Spinneysfood Fresh Mint

125ml Spinneysfood Organic White Grape Vinegar

Oil, plus extra for serving

½ tsp Spinneysfood Fine Sea Salt ½ tsp Spinneysfood Ground Black Pepper

125ml Spinneysfood Bottled Drinking Water 1 tbsp Spinneysfood Organic Natural Honey or

For the blueberries

Spinneysfood Pure Maple Syrup

1 white onion

For the topping

½ tsp Spinneysfood Fine Sea Salt

2 garlic cloves

250g Spinneysfood Premium Blueberries

3 fresh bay leaves

Handful of Spinneysfood Fresh Sage

1 tsp lemon juice

1 strip lemon zest or 1 tsp lemon juice

300g Spinneysfood Premium Blueberries

Handful of Spinneysfood Fresh Thyme

½ tsp Spinneysfood Whole Black Peppercorns

2 tbsp wholegrain mustard

200g Spinneysfood Asparagus Spears

150g Spinneysfood Premium Blueberries

1 tbsp Spinneysfood Organic Maple Syrup 1 tbsp Spinneysfood Balsamic Vinegar of Modena

To serve

4 tbsp chicken stock

Handful of Spinneysfood Fresh Thyme

2 tbsp of the pickling liquid (from the blueberries)

To serve

1 tsp Spinneysfood Acacia Honey

Handful of Spinneysfood Fresh Sage

1 In a large bowl, whisk together the all-purpose flour, rye flour, sugar and salt. Grate in the cold butter and, using your fingertips, rub it into the flour until the mixture resembles coarse crumbs.

Add 2 tablespoons of ice water and mix gently until the dough starts to come together. Add a little more water if needed, just until it holds.

Shape into a disc, wrap in cling film and chill for 30 minutes. 2 Zest the lemon into a bowl.

Add the ricotta, thyme, mint and seasoning.

Stir until smooth and creamy. 3 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. 4 Roll out the chilled dough into a rough 30cm circle on a lightly floured surface. Transfer to the prepared tray. Spread the herby ricotta mixture evenly over the centre, leaving a 4cm border. 5 In a small bowl, toss the blueberries with lemon juice and thyme. Snap off the bottoms of the asparagus spears. Arrange the blueberries and asparagus spears over the ricotta layer. Fold the pastry edges up and over the filling. Brush the edges with the beaten egg and sprinkle over the sesame seeds. Bake for approx.

35–40 minutes, or until the crust is golden and crisp and the filling is bubbling. Allow to cool slightly. 6 Scatter over fresh thyme leaves, slice and serve.

For the dressing 80ml Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tsp wholegrain mustard Spinneysfood Fine Sea Salt, to taste Spinneysfood Ground Black Pepper, to taste For the salad 2 ripe avocados 100g goat cheese log 50g pumpkin seeds 120g Spinneysfood Organic Baby Spinach 30g fresh rocket Handful of Spinneysfood Fresh Mint

Recipes, food st yling and photography by The Kate Tin

Handful of Spinneysfood Fresh Dill

1 Combine the vinegar, water, honey, salt, bay leaves, lemon zest and peppercorns in a small saucepan over a low heat. Bring to a gentle simmer, then remove from the heat. 2 Add the blueberries to a heatproof jar and pour the warm liquid over them. Let cool to room temperature, then refrigerate for at least 30 minutes (or up to 1 week). 3 In a small bowl or jar, whisk together the olive oil, blueberry pickling liquid, honey and wholegrain mustard. Season with salt and pepper.

4 Peel and slice the avocados. Slice the goat cheese. Place the pumpkin seeds in a pan and lightly toast over a medium heat. Set aside to cool.

5 On a large platter or in a salad bowl, layer the spinach leaves, rocket and avocado slices. Drain the pickled blueberries and scatter them over the salad. Add toasted pumpkin seeds, goat cheese and herbs. 6 Drizzle the dressing over just before serving and toss gently to coat.

1 Preheat the oven to 200°C, gas mark 6.

2 Pat the chicken thighs dry with paper towels and season generously with the coriander, smoked paprika, salt and pepper on both sides.

3 Heat the olive oil in a large ovenproof pan over a medium heat. Place the chicken thighs skin side down and cook, undisturbed, for approx.

12–15 minutes until the fat renders and the skin turns golden and crisp. Flip and cook for a further 4–5 minutes on the other side. Transfer the thighs to a plate, skin side up. 4 Finely dice the onion.

Finely slice the garlic. Finely chop the sage leaves. 5 Using the same pan, add the onion and garlic and sauté for 1–2 minutes until fragrant.

Add the blueberries, mustard, maple syrup, balsamic vinegar, sage and stock. Stir well and simmer for 2–3 minutes until the blueberries are about to burst. Nestle the chicken thighs back into the pan, skin side up, spooning some of the sauce around them. 6 Transfer the pan to the oven and roast for 15–20 minutes until the chicken is cooked through (internal temperature 75°C).

Remove from the oven and let rest for a few minutes. Taste the sauce and adjust the seasoning with salt, pepper, or a dash of mustard. 7 Scatter over fresh sage leaves and a drizzle of olive oil before serving.

BLUEBERRY AND HERBY RICOTTA RYE GALETTE

BLUEBERRY AND ROOIBOS COLLAGEN GUMMIES Prep time: 25 minutes (plus setting time) Cook time: 20 minutes Makes: approx. 30 small gummies

Prep time: 25 minutes (chilling time)

BLUEBERRY AND SAGE ROASTED CHICKEN THIGHS

Cook time: 35–40 minutes

For the blueberry collagen layer

Serves: 6

250g Spinneysfood Premium Blueberries

Sweet, savoury and aromatic, this twist on classic

For the rye pastry

1 tbsp lemon juice

roasted chicken balances the earthy fragrance of sage

120g Spinneysfood All-Purpose Flour

2½ tbsp beef gelatine powder

with the juicy pop of blueberries for a deeply flavourful

80g rye flour

20g collagen peptides (approx. 1 tbsp)

dish perfect for weeknights or entertaining.

1 tbsp Spinneysfood Coconut Sugar

2 tbsp Spinneysfood Organic Natural Honey

Prep time: 15 minutes

½ tsp Spinneysfood Fine Sea Salt

Cook time: 40 minutes

115g cold Spinneysfood Salted Butter

For the rooibos cardamom layer

Serves: 4

2–3 tbsp ice water

5 Spinneysfood Cardamom Pods

4 tbsp Spinneysfood Bottled Drinking Water

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Blueberry and herby ricotta rye galette

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Blueberry and rooibos collagen gummies

TOP TIP! To increase the skin-supporting properties of these gummies, add a few drops of pure vanilla extract to the blueberry layer, or a pinch of ground ginger to the rooibos layer before setting.

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200ml Spinneysfood Bottled Drinking Water 2 rooibos tea bags 2½ tbsp beef gelatine powder

5 Remove the gummies from the moulds or slice into cubes, if using a dish. Keep in an airtight container in the fridge for up to 10 days.

To serve

BLUEBERRY AND CHAMOMILE BEDTIME MOCKTAIL

1 Boil the water then pour over the chamomile tea bags and steep for 8–10 minutes. Strain and stir in the maple syrup, if using. Let it cool slightly.

2 In a blender, combine the cooled chamomile tea, blueberries, lime juice and rose water.

Blitz until smooth, then strain through a fine mesh sieve for a silky finish. Refrigerate until chilled.

3 Whip the coconut cream and maple syrup until soft peaks form. Adjust the sweetness to taste.

4 Remove the chamomile from the tea bags and plate in a shallow dish or plate. Rub half a lime up the side of the glasses, then press the glasses into the chamomile flowers. 5 Pour the blueberry chamomile mix into glasses and top with whipped coconut cream. 6 Serve with extra chamomile flowers, if desired.

1 tsp chamomile flowers (from Spinneysfood Chamomile Infusion Tea Bag)

20g collagen peptides (approx. 1 tbsp) 2 tbsp Spinneysfood Organic Natural Honey or Spinneysfood Pure Maple Syrup

1 Place the blueberries in a blender and blitz until smooth. Line a sieve with a muslin cloth or a clean tea towel and pour the blueberry purée through. Add enough water to the blueberry juice to make it 200ml. 2 In a small saucepan, pour in the blueberry juice and lemon juice.

Sprinkle the gelatine evenly over the surface and let it bloom for 5–10 minutes. Add the collagen and honey, then warm gently over a low heat, stirring constantly until the gelatine and collagen dissolve completely (do not boil). Carefully pour this mixture halfway up a 20cm x 20cm silicone mould. Transfer to the fridge and chill for approx. 30 minutes, or until just set to the touch.

3 Crush the cardamom pods. Boil the water, add the rooibos tea bags and steep for 10–15 minutes until rich and fragrant. Strain into a clean saucepan and sprinkle the gelatine evenly across the surface and let it bloom for 5–10 minutes.

Add the collagen and honey, then gently warm over a low heat until everything is fully dissolved.

4 Allow the mixture to cool slightly for 5 minutes (so it doesn’t melt the blueberry layer), then pour it carefully over the blueberry layer to fill the moulds or dish. Return to the fridge for another 2–3 hours, or until fully firm and bouncy.

Prep time: 10 minutes (plus chilling time) Cook time: 10 minutes Serves: 2 For the blueberry chamomile tea 250ml Spinneysfood Bottled Drinking Water 2 Spinneysfood Chamomile Infusion Tea Bags Spinneysfood Organic Maple Syrup, to taste 200g Spinneysfood Frozen Blueberries 1 tbsp lime juice 1 tsp rose water For the coconut cream

VEGAN

250ml Spinneysfood Coconut Cream, chilled 1 tsp Spinneysfood Organic Maple Syrup

Blueberry and chamomile bedtime mocktail

TOP TIP! To enhance this drink’s sleep supporting properties, stir in ½ teaspoon of tart cherry concentrate (a natural source of melatonin), or a few drops of magnesium tincture before serving.

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Gut instinct Boost your digestive health with these recipes... from vibrant salads to comforting mains and sweet treats, eating well has never felt so good

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Buckwheat bone broth risotto with leek kefir pesto

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A gut-loving twist on risotto that swaps rice for nutty buckwheat – rich in fibre and prebiotics – cooked slowly in nourishing bone broth and finished with a creamy, probiotic leek kefir pesto.

Prep time: 15 minutes

the pesto. Lastly, stir through the kefir to keep its probiotic properties intact. Set aside in the fridge until serving. 7 Once the buckwheat is cooked, stir in the butter, Parmigiano Reggiano and black pepper. 8 Spoon the risotto into warm bowls and swirl through generous dollops of the leek kefir pesto. Finish with a drizzle of olive oil, fresh basil and the crispy basil leaves.

Cook time: 45 minutes Serves: 4

CHIPOTLE MISO PULLED BEEF TACOS WITH KOMBUCHA CARROT SLAW

For the risotto 2 leeks

These umami tacos balance smoky-sweet miso pulled

2 garlic cloves

beef with a crisp, tangy carrot slaw dressed in

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

kombucha, which is a good source of probiotics.

300g buckwheat

Prep time: 25 minutes

500ml bone broth

Cook time: 2 hours

500ml beef stock

Serves: 4

2 tbsp Spinneysfood Salted Butter

spring onions). Whisk together the kombucha, olive oil, mustard and honey in a large bowl and season with the salt. Add the sliced vegetables, tossing to coat. Allow the slaw to sit for 10 minutes to lightly pickle. 5 Release the steam before opening the pressure cooker.

Shred the beef while it’s in the cooking liquid and simmer on sauté mode for 5 minutes to allow the liquid to thicken slightly. 6 When ready to serve, fill the warm tortillas with the miso pulled beef and top with the kombucha slaw. Scatter over roughly torn coriander and place lime wedges on the side.

SAUERKRAUT, APPLE AND WALNUT CHICKEN SALAD Crunchy, tangy and full of good-for-your-gut ingredients, this vibrant salad makes clever use of sauerkraut twice.

30g Spinneysfood Grated Parmigiano Reggiano

For the pulled beef

Prep time: 20 minutes

Spinneysfood Black Pepper, freshly ground, to taste

2 tbsp Spinneysfood Pure Sunflower Oil

Cook time: 12 minutes

800g grass-fed beef short ribs

Serves: 2

For the pesto

1 tsp Spinneysfood Fine Sea Salt, to taste

2 small leeks

½ tsp Spinneysfood Black Pepper, freshly ground, to taste

For the salad

80ml Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp red miso

2 tbsp Spinneysfood Pure Sunflower Oil

Handful of Spinneysfood Fresh Basil

2 garlic cloves

2 Spinneysfood Free-Range Chicken Breasts

40g sunflower seeds

1 tbsp tomato paste

1 tbsp Spinneysfood BBQ Rub

Handful of Spinneysfood Fresh Dill

2 tbsp Spinneysfood Barbecue Sauce

1 green apple

1 garlic clove

1 tbsp Spinneysfood Acacia Honey

50g Spinneysfood Raw Walnuts

Spinneysfood Fine Sea Salt, to taste

250ml beef stock

1 radicchio head

1 lemon

1 tbsp Spinneysfood Organic Apple Cider Vinegar

60g Spinneysfood Organic Baby Spinach

4 tbsp plain kefir

Handful of Spinneysfood Fresh Parsley For the slaw

1 Rinse the leeks to remove any dirt, then finely slice. Mince the garlic. 2 Heat the olive oil in a deep pan over a medium heat. Add the sliced leek and garlic and cook gently for 5–6 minutes until softened and fragrant. 3 Rinse the buckwheat and add it to the pan, toasting for 1–2 minutes until lightly golden and coated in the aromatics. In a separate pot, bring the bone broth and stock to a gentle simmer, then remove from the heat. Gradually add a ladleful of the warm stock to the buckwheat at a time, stirring frequently and allowing each addition to be absorbed before adding the next, similar to making a traditional risotto. Continue until the buckwheat is tender but still has a pleasant bite, approx. 25–30 minutes. 4 Meanwhile, rinse the leeks well then chop in half lengthways and then into large pieces. 5 Heat 2 tablespoons of the oil in a griddle pan over a medium-high heat. Fry a few basil leaves in the hot oil until transparent, then set aside for later. Place the leeks, flat side down, into the same pan to get a bit of a char. After 5–6 minutes, add the sunflower seeds to the pan to toast before removing and allowing them to cool. 6 Place the leeks, seeds, basil, dill and garlic into a food processor. Pulse until it has reached your desired texture before adding the remaining oil and salt. Pour the pesto into a bowl. Zest and juice the lemon and add the zest and juice to

100g Tabchilli Sauerkraut, drained (reserve 3 tbsp liquid)

2 large carrots ½ small red cabbage

For the dressing

3 Spinneysfood Spring Onions

3 tbsp reserved sauerkraut liquid

3 tbsp Remedy Kombucha Sparkling Ginger Lemon

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tsp wholegrain mustard

1 tsp Dijon mustard

½ tsp Dijon mustard

2 tsp Spinneysfood Acacia Honey

1 tbsp Spinneysfood Acacia Honey

¼ tsp Spinneysfood Fine Sea Salt

Spinneysfood Fine Sea Salt, to taste Spinneysfood Black Pepper, freshly ground, to taste

To serve 8 small corn or flour tortillas Handful of Spinneysfood Fresh Coriander 2 limes

1 Set the pressure cooker to sauté mode and heat the sunflower oil. 2 Season the beef with salt and pepper, then sear in batches until evenly browned on all sides. Remove from the pot and set aside. 3 Add the miso, garlic and tomato paste to the pot and cook for 1–2 minutes until fragrant. Stir in the barbecue sauce, honey, stock and vinegar, scraping up any browned bits from the base. Return the short ribs to the pot, ensuring they are covered halfway with liquid. Secure the lid and set the pressure to high for 45 minutes. 4 Meanwhile, make the kombucha carrot slaw. Using a mandolin, julienne the carrots and finely shave the cabbage and spring onions (alternatively, you could also use a sharp knife to shave the

1 Heat a drizzle of sunflower oil in a griddle pan over a medium heat. Season the chicken breasts with the spice rub and cook for approx.

5–6 minutes per side until golden and cooked through. Set aside to rest before slicing thinly.

2 Meanwhile, make the dressing. In a small jar, whisk together the reserved sauerkraut liquid, olive oil, mustards, honey, salt and pepper.

Shake well until emulsified and pour into a jug for serving. 3 Core the apple and slice it into thin matchsticks. Roughly chop the walnuts and toast in a dry pan until fragrant. Chop the radicchio into large pieces and combine in a large bowl with the spinach. Roughly chop the parsley. 4 Top with the apple, spoonfuls of sauerkraut and walnuts. Slice the chicken breasts and arrange on top of the salad, followed by the parsley. Generously drizzle the dressing over the top, tossing gently to coat.

5 Serve immediately.

Recipes, food st yling and photography by The Kate Tin

BUCKWHEAT BONE BROTH RISOTTO WITH LEEK KEFIR PESTO

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Chipotle miso pulled beef tacos with kombucha carrot slaw

COOK’S NOTE

If you don’t have a pressure cooker, you can make this recipe in a cast-iron pot or Dutch oven instead. After browning the beef and adding the sauce ingredients, cover the pot with a lid and simmer gently for 2-3 hours over a low heat, or until the beef is tender and easy to shred.

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Sauerkraut, apple and walnut chicken salad

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PINEAPPLE AND LIME KEFIR OAT PARFAIT

For the three-seed topping 1 tsp brown flaxseeds 1 tsp Spinneysfood White Sesame Seeds

This creamy oat parfait layers probiotic kefir with

1 tsp golden flaxseeds or golden flaxseed flour

fibre-rich oats, tangy pineapple and a crunchy mix

Pinch of Spinneysfood Fine Sea Salt

of seeds rich in polyphenols and prebiotics for good digestion from the inside out.

Prep time: 15 minutes (plus overnight resting time) Cook time: 5 minutes Serves: 2 For the oats 60g Spinneysfood Rolled Oats 300ml plain kefir 100ml Spinneysfood Full-Fat Fresh Cow’s Milk 2 tbsp chia seeds 1 tsp Spinneysfood Acacia Honey 1 lime For the pineapple

1 In a bowl, combine the oats, kefir, milk, chia seeds and honey. Zest and juice the lime before adding to the bowl. Stir well, cover and refrigerate overnight or for at least 4 hours until thick and creamy. 2 Slice the pineapple into cubes, zest the lime, then toss both with the sweetener. Set aside to macerate until ready to assemble. 3 To make the seed topping, mix the seeds with a pinch of salt. Store the topping in a sealed jar for up to one week. 4 To assemble, layer the kefir oats and pineapple mixture in jars or glasses, finishing with a generous spoonful of the toasted seed mix. 5 Serve chilled with an extra drizzle of kefir or honey.

200g pineapple 1 tsp monkfruit sweetener 1 lime

Pineapple and lime kefir oat parfait

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Cultured

Making salad dressings, fruity desserts that double up as breakfast and mild curries with Biotiful kefir is an excellent way to add more probiotics to your diet

Artichoke, butter bean and Biotiful kefir dip with smoked paprika oil

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ARTICHOKE, BUTTER BEAN AND BIOTIFUL KEFIR DIP WITH SMOKED PAPRIKA OIL This creamy, tangy dip gets its gut-friendly boost from kefir and a smoky drizzle — perfect for scooping with crisp, crunchy crudités.

Prep time: 1–2 minutes Serves: 6 For the dip 1 lemon 1 x 400g tin butter beans 280g jar artichokes in oil 125ml Biotiful Organic Kefir 1 tsp Spinneysfood Ground Cumin Spinneysfood Fine Sea Salt, to taste For the smoked paprika oil 2 tbsp cashews 4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tsp Spinneysfood Smoked Paprika To serve Spinneysfood Mediterranean Extra Virgin Olive Oil, for drizzling

For the curry

Handful of Spinneysfood Fresh Parsley

900g cauliflower

Baby corn

1 tsp Spinneysfood Garam Masala

Celery sticks

Spinneysfood Fine Sea Salt, to taste

Baby carrots

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Recipes, food st yling and photography by The Kate Tin

1 red onion

1 Zest the lemon. Drain and rinse the butter beans (reserve a few tablespoons of the canning liquid). 2 Set aside 2 artichokes from the jar, then place the remaining artichokes in a food processor along with the drained butter beans, kefir, ground cumin, lemon zest and a squeeze of lemon juice. Season with salt.

Blitz until smooth. Add a little of the reserved butter bean liquid, 1 tablespoon at a time, to loosen, if needed. Transfer to a serving bowl.

3 To make the smoked paprika oil, roughly chop the cashews. Heat the olive oil in a small frying pan over a medium heat, then stir in the smoked paprika and cashews. Cook for 1–2 minutes until fragrant, then remove from the heat and set aside to cool slightly. 4 Drizzle the olive oil and the smoked paprika oil over the dip. 5 Thinly slice the reserved artichokes and arrange on top. Chop the parsley and scatter over the dip. 6 Serve the dip along with the fresh crudités.

ROASTED CAULIFLOWER AND CHICKPEA BIOTIFUL KEFIR CURRY With creamy kefir and a warming seed-spiced oil, this plant-based curry is packed with flavour, fibre and probiotics.

Prep time: 15 minutes Cook time: 40 minutes Serves: 4

½ tsp Spinneysfood Ground Turmeric 1 tsp Spinneysfood Red Chilli Powder (optional) 4 tbsp chickpea flour

Roasted cauliflower and chickpea Biotiful kefir curry

4 large tomatoes 500ml Biotiful Kefir Drink For the spiced oil 2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tsp Spinneysfood Cumin Seeds 1 tsp yellow mustard seeds Handful of fresh curry leaves 1 tsp red chilli flakes

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside.

2 Chop the cauliflower into bite-sized florets.

Place in the prepared tray, sprinkle over the garam masala and season with salt. Drizzle over 1 tablespoon of the olive oil and toss to coat evenly. Roast for 20–30 minutes, stirring halfway through, until golden and slightly charred. 3 Meanwhile, finely slice the red onion. Heat 1 tablespoon of the olive oil in a deep saucepan over a medium heat.

Add the onion and sauté for 4–5 minutes until translucent. Add the turmeric and chilli powder and cook for 30 seconds. Reduce the heat to low, then add the chickpea flour. Stir continuously for 2–3 minutes to toast the flour.

Roughly chop the tomatoes and stir them into the mixture. Simmer gently until the tomatoes

break down, approx. 10 minutes. Remove from the heat and allow to cool slightly. 4 Once the mixture is lukewarm, stir in 400ml of the kefir.

Fold in the roasted cauliflower and stir gently to combine. Taste and season with more salt, if needed. 5 To make the spiced oil, heat the olive oil in a small saucepan over a medium-high heat. Add the cumin seeds, mustard seeds and curry leaves. Cook for 30–45 seconds, or until the seeds begin to pop and brown. Remove from the heat, add the chilli flakes, and swirl the pan until the oil turns deep red. 6 When ready to serve, divide the curry between bowls. Swirl over the remaining 100ml kefir and spoon over the hot spiced oil. Serve immediately.

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Harvest salad with Biotiful kefir dressing

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HARVEST SALAD WITH BIOTIFUL KEFIR DRESSING This colourful, crunchy salad is bursting with seasonal produce and plant-based goodness. A creamy kefir dressing with dill gives it a probiotic boost and a tangy flavour.

Prep time: 15 minutes Serves: 2 For the salad 1 avocado 2 small Spinneysfood Organic Cucumbers 6 labneh balls 1 tsp chia seeds 150g Armela Chopped Lettuce Mix 100g Spinneysfood Alfalfa Sprouts 100g blackberries 50g Spinneysfood Fresh Pomegranate Jewels 2 tbsp mixed seeds

Poached stone fruit with Biotiful protein kefir and raspberry granita

For the dill kefir dressing 50ml Biotiful Natural Yoghurt Kefir 1 tbsp Spinneysfood Organic Natural Honey 1 tsp Spinneysfood Fine Sea Salt 1 tsp Spinneysfood Fresh Dill

1 Slice the avocado in half. Remove the stone and peel, then slice lengthways. Thinly slice the cucumbers and set aside. 2 Roll the labneh balls in the chia seeds, then set aside. 3 To make the dressing, whisk together the kefir, honey, salt and dill in a small bowl until well combined.

4 Arrange the lettuce mix on a large serving plate. Top with the sliced avocado, cucumbers, alfalfa sprouts, chia-coated labneh balls, blackberries and pomegranate rubies. 5 Drizzle the kefir dressing over the salad and scatter over the mixed seeds just before serving.

POACHED STONE FRUIT WITH BIOTIFUL PROTEIN KEFIR AND RASPBERRY GRANITA Prep time: 15 minutes (plus chilling & freezing) Cook time: 20 minutes Serves: 4

For the raspberry granita 170g fresh raspberries 150ml apple juice For the poached stone fruit 1 vanilla bean 400ml Spinneysfood Bottled Drinking Water 100g Spinneysfood Organic Natural Honey 1 Spinneysfood Earl Grey Tea Bag 800g mixed stone fruits (peaches, apricots and cherries) To serve 250g Biotiful Natural Protein Kefir

1 To make the raspberry granita, place the raspberries and apple juice in a blender and blitz until smooth. Strain through a fine sieve, then pour into a shallow freezer-safe container. Freeze

for 3–4 hours, scraping with a fork every hour to create icy flakes. 2 To make the poached fruit, split the vanilla bean lengthways. Place the water, honey, Earl Grey tea bag and vanilla bean in a medium-sized saucepan and bring to a gentle simmer over a medium heat. Add the whole stone fruits to the poaching liquid and simmer for 2 minutes, or until just tender but still holding their shape. Remove the fruit with a slotted spoon and plunge it into ice water. Carefully peel the skins off the apricots and peaches. Set the fruit aside.

Discard the tea bag and vanilla bean from the syrup and allow to cool completely, then chill well. 3 When ready to serve, spoon the Biotiful Natural Protein Kefir into shallow bowls. Arrange the cooled poached fruit over the kefir, drizzle over some of the syrup, then top with a generous spoonful of raspberry granita.

Making these recipes is easy with the range of Biotiful drinks and yoghurt in stores.

Biotiful Natural Kefir

Biotiful Natural Protein Kefir

Biotiful Organic Kefir Drink

Biotiful Kefir Yogur t

Biotiful Kefir Protein Drink – Strawberr y

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Nature’s bounty A vibrant celebration of abundance – clever, colourful dishes that pack in more plants, flavour and feel-good nourishment

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Crispy gnocchi and roasted vegetable bowls with green tahini and pickled red onion

Recipes, food st yling and photography by The Kate Tin

TOP TIP! To keep the gnocchi perfectly crisp in this dish, air fry it for 15–20 minutes at 180°C just before you’re ready to serve. Then toss together with the roasted veggies.

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CRISPY GNOCCHI AND ROASTED VEGETABLE BOWLS WITH GREEN TAHINI AND PICKLED RED ONION Crispy on the outside, pillowy on the inside, this hearty main is the ultimate sheet-pan meal and is loaded with caramelised vegetables, zesty pickled onions and a

should be golden and crispy on the outside, and the vegetables should be tender and lightly caramelised. 5 Divide the crispy gnocchi and roasted vegetables among serving bowls.

Drizzle over the green tahini dressing and top each bowl with a spoonful of the pickled red onion. 6 Serve immediately.

sauce. Repeat this process two times more.

On the final layer of lasagne, finish with the cannellini sauce and some sliced courgettes.

Sprinkle over the grated cheeses. Place in the oven, uncovered, for approx. 20 minutes.

6 Remove from the oven and serve topped with the pine nuts.

LASAGNE VERDE

SMOKY LENTIL AND SWEET POTATO FRIED TACOS

herby green tahini drizzle.

Prep time: 15 minutes (plus pickling time) Cook time: 25 minutes Serves: 4

This lasagne verde layers creamy cannellini pesto

PLANT TOTAL: 9

sauce, leafy greens and tender vegetables for a

Prep time: 15 minutes

light yet satisfying meal that’s packed with a variety

Cook time: 15 minutes

For the quick-pickled red onion

of plants.

Serves: 4

1 medium red onion

Prep time: 20 minutes

PLANT TOTAL: 9

125ml Spinneysfood Bottled Drinking Water

Cook time: 25 minutes

4 tbsp Spinneysfood Organic White Grape Vinegar

Serves: 4

For the smoky lentils

1 tbsp Spinneysfood Acacia Honey

PLANT TOTAL: 7

1 small red onion

½ tsp Spinneysfood Fine Sea Salt

2 garlic cloves For the creamy cannellini sauce

1 small red pepper

For the green tahini dressing

2 leeks

1 x 400g tin of lentils

125ml tahini

2 garlic cloves

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

125ml Spinneysfood Bottled Drinking Water (plus more

2 x 400g tins Spinneysfood Cannellini Beans

1 tbsp tomato paste

to thin)

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp Gran Luchito Chipotle Chilli Paste

4 tbsp fresh lemon juice

250g Spinneysfood Organic Baby Spinach

½ tsp Spinneysfood Dried Oregano

Handful of Spinneysfood Fresh Parsley

200ml vegetable stock

1 tsp Spinneysfood Smoked Paprika

Handful of Spinneysfood Fresh Basil

125ml Spinneysfood Full-Fat Fresh Cow’s Milk

4 tbsp vegetable stock

Handful of Spinneysfood Fresh Coriander

3 tbsp Spinneysfood Grated Parmigiano Reggiano

Spinneysfood Fine Sea Salt, to taste

1 small garlic clove

¼ tsp ground nutmeg

½ tsp Spinneysfood Fine Sea Salt

Spinneysfood Fine Sea Salt, to taste

½ tsp Spinneysfood Black Pepper, freshly ground, to taste

Spinneysfood Black Pepper, freshly ground, to taste

397g Nature’s Pride Organic Sweet Potatoes

200g Spinneysfood Classic Basil Pesto

4 flour tacos or wholewheat tortillas

1 tbsp lemon juice

150g Kraft Shredded Mexican Four Cheese

For the gnocchi and roasted vegetables 1 medium aubergine

For the tacos

Handful of Spinneysfood Fresh Coriander

2 medium courgettes

For layering

500g Spinneysfood Gnocchi

100g organic green kale

150g Spinneysfood Cherry Tomato Mix

100g Spinneysfood Tenderstem® Broccoli

To serve

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

500g courgettes

1 small white onion

5 sprigs fresh oregano

500g Spinneysfood Lasagne

Handful of Spinneysfood Fresh Coriander

½ tsp Spinneysfood Smoked Paprika

50g Spinneysfood Grated Parmigiano Reggiano

1 lime

½ tsp Spinneysfood Fine Sea Salt

100g Spinneysfood Grated Mild Cheddar

100g Spinneysfood Mild Guacamole

To serve

1 Peel and finely dice the onion. Mince the garlic. Dice the red pepper. Drain and rinse the lentils. 2 Heat the olive oil in a large frying pan over a medium heat. Add the diced onion and red pepper. Sauté for 5–6 minutes until softened. Add the garlic and cook for 1 minute.

Add the tomato paste, chipotle paste, spices, stock, lentils and salt. Cook for 10–15 minutes or until fragrant. 3 Meanwhile, steam the sweet potatoes according to package instructions.

Remove and cool slightly before dicing. Add the diced sweet potatoes to the lentil mixture and stir to combine. 4 Place a tortilla on a clean work surface, top with some shredded cheese, lentil mixture and fresh coriander. Fold the tortilla over to form a flat taco. 5 Heat 1 teaspoon of olive oil in a large pan and fry the tacos for approx.

2–3 minutes per side until golden and crispy.

6 Finely dice the white onion and finely chop the coriander. Add to a bowl and mix to combine.

Quarter the lime. 7 Serve the tacos with the guacamole, onion-coriander mixture and lime wedges.

1 tsp Spinneysfood Mediterranean Extra Virgin Olive Oil

½ tsp Spinneysfood Black Pepper, freshly ground, to taste

1 Finely slice the onion. In a bowl or jar, combine the water, vinegar, honey and salt.

Stir well until the salt dissolves. Toss the sliced onion in the pickling liquid and set aside for at least 30 minutes or overnight. 2 Place the ingredients for the dressing in a blender or food processor. Blitz until smooth. If the mixture is too thick, add 1 tablespoon of water at a time until smooth and pourable. 3 Preheat the oven to 200°C, gas mark 6. Line a large, rimmed baking tray with baking paper.

4 Dice the aubergine and courgettes. In a large bowl, combine the gnocchi, aubergine, courgettes and cherry tomatoes. Drizzle over the olive oil and sprinkle with oregano, smoked paprika, salt and pepper. Toss well until everything is evenly coated. Spread the mixture in a single layer on the lined baking tray. Do not overcrowd the pan (use two sheets if necessary for maximum crispiness). Bake for approx. 20–25 minutes, flipping the gnocchi and vegetables halfway through. The gnocchi

2 tbsp Spinneysfood Pine Nuts

1 Preheat the oven to 200°C, gas mark 6.

2 Finely chop the leeks. Mince the garlic. Drain and rinse the beans. In a saucepan, heat the olive oil over a medium heat. Add the leeks, minced garlic and spinach. Sauté for 1–2 minutes until fragrant. Add the cannellini beans, vegetable stock, milk, cheese, nutmeg, salt and pepper. Simmer for 5–10 minutes until the beans are heated through. 3 Carefully transfer the bean mixture to a blender. Blitz until smooth and creamy. Stir in the pesto and lemon juice.

If needed, add more vegetable stock for the desired consistency. 4 Remove the stems from the kale and blanch in boiling water for 30 seconds, then drain and set aside. Finely slice the Tenderstem® broccoli. Slice the courgettes into rounds. 5 In 25cm ovenproof frying pan, spread ¼ of the cannellini sauce mixture. Top with 2–3 sheets of lasagne, a layer of kale, broccoli, courgette rounds, a quarter of the

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Lasagne verde

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Smoky lentil and sweet potato fried tacos

For the crispiest tacos, press them down gently with a spatula while frying. This helps seal the edges and gives that perfect golden crunch.

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Salad bowl with diversity jar topping

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Vegetable arayes with whipped feta chilli crunch

TOP TIP! These arayes are fantastic for meal prep.

When ready to eat, reheat them in the air fryer to make them crispy.

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SALAD BOWL WITH DIVERSITY JAR TOPPING This nutrient dense salad bowl is packed with multiple plant-based ingredients. It includes everything from fibrous greens and vegetables to fresh herbs, nuts and seeds, all tossed in a zesty lemon dressing and topped with a nut and seed mix for crunch and variety. One bowl alone ticks off your weekly diversity target, giving your gut the nourishment it needs to thrive.

oil and massage to soften. 4 Finely shred the cabbage and Romaine lettuce. Finely slice the courgette and cucumbers. Thinly slice the apple into matchsticks. Dice the capsicum. Finely slice the spring onions. Slice the avocado. Halve the green olives. Roughly chop the herbs. Cube the feta. 5 In a large bowl, combine all the salad ingredients. 6 When ready serve, top with the salad dressing and a sprinkle of seeds from the diversity jar.

Stock up on plant-based goodness with the items available in store.

Prep time: 30 minutes Cook time: 20 minutes Serves: 4

VEGETABLE ARAYES WITH WHIPPED FETA CHILLI CRUNCH

PLANT TOTAL: 18 Crispy on the outside, creamy and spicy on the inside, For the diversity jar topping

these arayes are packed with flavour and texture.

1 tbsp yellow mustard seeds

Prep time: 25 minutes

2 tbsp sunflower seeds

Cook time: 20 minutes

1 tbsp Spinneysfood White Sesame Seeds

Serves: 5–6

1 tbsp nigella seeds

PLANT TOTAL: 6

Spinneysfood Organic Tenderstem ® Broccoli

1 tbsp brown flaxseeds ½ tsp Spinneysfood Za’atar or dukkah

For the arayes

2 tbsp pumpkin seeds

1 small red onion

2 tbsp pistachio slivers

1 red capsicum

Pinch of Spinneysfood Fine Sea Salt

200g Spinneysfood Brown Mushrooms 200g Spinneysfood Organic Baby Spinach

For the dressing

1 x 400g tin Spinneysfood Organic Chickpeas

1 small garlic clove

Handful of Spinneysfood Fresh Parsley

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tbsp Spinneysfood Za’atar, plus extra for serving

2 tbsp lemon juice

1 tsp Spinneysfood Ground Cumin

1 tsp Dijon mustard

½ tsp Spinneysfood Smoked Paprika

1 tsp Spinneysfood Organic Maple Syrup

½ tsp Spinneysfood Fine Sea Salt

Lakeside Organic Lacinato Kale

¼ tsp Spinneysfood Black Pepper, freshly ground For the salad base

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

50g Spinneysfood Organic Tenderstem® Broccoli

6 small pita breads

50g Lakeside Organic Lacinato Kale 1 tsp Spinneysfood Mediterranean Extra Virgin Olive Oil

For the chilli crunch feta yoghurt

50g white cabbage

100g full-fat Greek yoghurt

50g Romaine lettuce leaves

100g Spinneysfood Organic Feta Cheese

1 small courgette

1–2 tsp chilli crunch or chilli oil

Nature’s Pride Organic Sweet Potatoes – Steamers

2 snack cucumbers 1 green apple ½ Spinneysfood Green Capsicum 2 Spinneysfood Spring Onions 1 avocado 40g grilled green olives Handful of Spinneysfood Fresh Parsley Handful of Spinneysfood Fresh Mint Handful of Spinneysfood Fresh Coriander 20g Spinneysfood Feta 60g shelled edamame beans 50g Spinneysfood Organic Baby Spinach Handful of baby rocket 50g cooked quinoa

1 Combine all the diversity jar ingredients in a small jar. Shake before use and spoon over salads for instant flavour and gut health boost.

2 To make the dressing, mince the garlic and place all of the ingredients in a jar and seal. Shake well until combined. 3 Place the Tenderstem® broccoli in a food processor and blitz until coarse like couscous. Remove the stems from the kale. Finely shred the kale. Place the kale in a bowl with 1 teaspoon of olive

1 Roughly dice the red onion, red pepper and mushrooms. Roughly chop the spinach. Drain and rinse the chickpeas. Place the onion, capsicum, spinach and parsley in a food processor along with the spices and blitz until coarse. 2 Heat the olive oil in a large pan over a medium heat. Add the processed vegetables to the pan and sauté for 4–5 minutes until softened. Add the mushrooms and chickpeas and cook until golden and most of the liquid has evaporated. Cook for 2–3 minutes, lightly mashing some of the chickpeas with a fork or spoon to create a chunky texture.

Remove from the heat and let cool slightly. 3 Cut the pita breads in half to form pockets. Spoon the vegetable mixture into each pita half, pressing gently to compact the filling. Brush both sides lightly with olive oil. Place in the air fryer at 180°C for 10 minutes, flipping halfway and cook until golden. 4 In a food processor, combine the yoghurt and feta and blitz until smooth. Swirl in the chilli crunch or chilli oil just before serving.

5 Slice the arayes into halves. Sprinkle over some za’atar and serve alongside the chilli crunch feta yoghurt.

Spinneysfood Cannellini Beans

Spinneysfood Organic Baby Spinach

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Salmon poke bowl

Saucy Tuna poke bowl

Prawn poke bowl

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REAL FOOD RULES

Dip, drizzle and spread Hellmann’s mayonnaise, mustard and BBQ sauce to add flavour to poke bowls, rice paper rolls and more POKE BOWLS WITH PICKLED GINGER MAYO DRIZZLE Fresh, flavourful and endlessly customisable, this colourful poke trio is served with a creamy, punchy mayo drizzle for the ultimate crowd-pleasing lunch.

Prep time: 25 minutes Cook time: 15 minutes Serves: 4 For the sushi rice 250g sushi rice 330ml Spinneysfood Bottled Drinking Water 4 tbsp rice vinegar 1 tsp Spinneysfood Fine Grain Sugar ¼ tsp Spinneysfood Fine Sea Salt For the wasabi ginger mayo 200ml Hellmann’s Real Mayonnaise 1 tsp wasabi 1 tbsp pickled ginger brine 1 tsp Spinneysfood Sesame Oil 1 tbsp rice vinegar For the salmon bowl 100g organic salmon fillet

Spicy kimchi tofu rolls

½ small red onion 2 Spinneysfood Spring Onions 1 small carrot 1 Spinneysfood Organic Cucumber ½ avocado Handful of sprouts 1 tsp black sesame seeds For the prawn bowl ½ mango ½ red onion ½ Spinneysfood Organic Cucumber

Recipes, food st yling and photography by The Kate Tin

100g Spinneysfood Cooked Prawns Pickled ginger, as required 1 tbsp crispy fried onions 1 small sheet of nori Small handful of Spinneysfood Fresh Coriander For the tuna bowl 100g fresh tuna, cubed 1 tsp hoisin sauce 1 tsp Spinneysfood Sesame Oil ¼ small red cabbage ½ Spinneysfood Organic Cucumber 1 Spinneysfood Spring Onion 50g edamame beans ½ tsp Spinneysfood White Sesame Seeds ½ tsp black sesame seeds

1 To cook the sushi rice, rinse the rice under cold water until the water runs clear. Place in a saucepan with the water and bring to the boil.

Cover, reduce the heat to low and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. In a small bowl, stir together the rice vinegar, sugar and salt. Using a spatula, gently fold the mixture into the rice while still warm. Set aside to cool. 2 To make the mayo, combine the Hellmann’s mayonnaise, wasabi, pickled ginger brine, sesame oil and rice vinegar in a small bowl. Whisk until smooth.

Refrigerate until ready to serve. 3 To make the salmon bowl, thickly slice the salmon, thinly slice the red onion and spring onion. Using a vegetable peeler, make long ribbons from the carrot and cucumber. Cube the avocado. Place a scoop of sushi rice into a bowl and top with the sliced salmon, avocado, red onion, cucumber ribbons, carrot ribbons, sprouts and spring onion. Sprinkle over the black sesame seeds.

4 To make the prawn bowl, cube the mango and thinly slice the red onion and cucumber. Add a scoop of sushi rice to a bowl and top with the

cooked prawns, mango, pickled ginger, sliced red onion and cucumber, crispy onions, nori and fresh coriander. 5 To make the tuna bowl, place the cubed tuna in a small bowl and toss with the hoisin sauce and sesame oil. Finely shred the red cabbage and slice the cucumber and spring onion. Place a scoop of sushi rice into a bowl and top with the marinated tuna, cabbage, cucumber, edamame and spring onion. Sprinkle over the black and white sesame seeds.

6 Drizzle the wasabi ginger mayo over all three bowls and serve immediately.

SPICY KIMCHI TOFU ROLLS These crunchy tofu rolls are full of umami flavour, crisp vegetables and creamy kimchi mayo.

Prep time: 30 minutes Cook time: 10 minutes Makes: 8 rolls For the tofu 1 block medium tofu 2 tbsp kimchi juice

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BBQ shawarma wraps

1 tbsp Spinneysfood Sesame Oil 1 tbsp Spinneysfood Pure Maple Syrup 1 tbsp tamari 1 tbsp Spinneysfood Dark Soy Sauce 1 tbsp rice vinegar 1 tbsp kimchi 1 tsp hot sauce or sriracha (optional) Spinneysfood Mediterranean Extra Virgin Olive Oil, for drizzling 1 tsp corn flour For the kimchi mayo 50g kimchi 1 lime 200g Hellmann’s Vegan Mayonnaise 1 tsp kimchi hot sauce or sriracha For the rolls ¼ small red cabbage 1 carrot Handful of Spinneysfood Fresh Mint 8 Spinneysfood Rice Paper Sheets 8 roasted seaweed sheets

1 Slice the tofu into rectangular strips. In a bowl, whisk together the kimchi juice, sesame oil, maple syrup, tamari, dark soy sauce, rice vinegar, kimchi and hot sauce. Add the tofu and toss to coat. Set aside to marinate for

10 minutes. 2 Heat a non-stick pan over a medium heat and add a drizzle of olive oil.

Remove the tofu from the marinade, reserving the liquid, and arrange in a single layer in the pan. Cook for 3–4 minutes on one side until golden, then flip and cook for 2 minutes more. Lower the heat. 3 In a small bowl, whisk the corn flour into the reserved marinade.

Pour into the pan and cook for 1 minute until thickened and the tofu is glazed. Remove from the heat and set aside. 4 To make the kimchi mayo, finely chop the kimchi, and zest and juice the lime. In a small bowl, combine the kimchi, Hellmann’s Vegan Mayonnaise, lime zest and juice, and hot sauce. Stir until smooth then refrigerate until ready to serve.

5 To make the filling for the rolls, finely shred the red cabbage, peel and cut the carrot into matchsticks. Pick the mint leaves. 6 To assemble the rolls, fill a shallow dish with cool water. Dip a rice paper wrapper into the water for 5–7 seconds. Place on a damp tea towel or clean surface. Lay one roasted seaweed sheet in the centre. Top with a tofu strip, red cabbage, carrot and mint leaves. Fold in the sides and roll tightly into a cylinder. Repeat with the remaining ingredients to make eight rolls. 7 Serve with the kimchi mayo on the side for dipping.

BBQ SHAWARMA WRAPS Sweet and smoky grilled chicken wraps served with a creamy toum mayo, a crunchy salad and spiced fries.

Prep time: 20 minutes (plus marinating time) Cook time: 30 minutes Serves: 2 For the marinated chicken skewers 8 Spinneysfood Boneless Chicken Thighs 1 lemon 90g Hellmann’s BBQ Sauce 1 tsp shawarma spice ½ tsp Spinneysfood Fine Sea Salt Bamboo skewers, soaked overnight For the toum mayo 280g toum 100g Hellmann’s Real Mayonnaise ½ lemon For the salad 6 small Spinneysfood Organic Cucumbers 200g Spinneysfood Cherry Tomatoes 125g radishes Handful of Spinneysfood Fresh Parsley 200g Spinneysfood Feta ½ tsp Spinneysfood Dried Oregano 1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

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Crispy chicken wings in honey-mustard sauce

For the fries 200g McCain Frozen Skin-On Fries 1 tsp Spinneysfood Natural Sea Salt Flakes ½ tsp Spinneysfood Dried Oregano ¼ tsp shawarma spice

packet instructions. Once hot and crisp, toss with the salt flakes, oregano, shawarma spice and paprika. 7 Warm the Lebanese breads. 8 Serve the chicken skewers with the bread, toum mayo, salad and fries on the side.

CRISPY CHICKEN WINGS IN HONEY-MUSTARD SAUCE

100ml buttermilk 2 tbsp Hellmann’s Real Mayonnaise

160g Spinneysfood Organic Natural Honey 200g Hellmann’s Mustard 2 tsp Spinneysfood Ground Paprika

4 Lebanese breads These moreish chicken wings, double-dipped and

1 To make the chicken skewers, cut each thigh in half. Zest and juice the lemon. In a bowl, combine the chicken, Hellmann’s BBQ Sauce, shawarma spice, lemon zest and juice, and salt.

Cover with cling film and refrigerate for at least 2 hours, or overnight. 2 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. 3 Thread the marinated chicken onto the skewers and place on the prepared tray. Roast for 20–30 minutes, brushing with extra marinade halfway through, until golden and cooked through. 4 To make the toum mayo, combine the toum, mayonnaise and lemon juice in a small bowl. Mix well and set aside. 5 To make the salad, slice the cucumbers, cherry tomatoes and radishes using a knife or mandolin. Chop the parsley. Add all ingredients to a bowl with the crumbled feta, oregano and olive oil. Toss gently to combine. 6 Prepare the fries according to the

3 large Spinneysfood Organic Free-Range Eggs

For the honey mustard sauce

¼ tsp Spinneysfood Ground Paprika To serve

For the wet batter

1 tsp Spinneysfood White Pepper

air-fried for extra crunch, are tossed in a sweet and tangy honey-mustard glaze.

Prep time: 15 minutes Cook time: 20 minutes Serves: 2 10 Spinneysfood Fresh Chicken Wings For the breading mixture 360g Spinneysfood All-Purpose Flour 1 tsp Spinneysfood Baking Powder ½ tsp Spinneysfood Smoked Paprika 1 tbsp Spinneysfood Fine Sea Salt 1 tsp Spinneysfood Garlic Powder 1 tsp Spinneysfood Onion Powder 1 tsp Spinneysfood Dried Thyme 1 tbsp Spinneysfood Light Muscovado Sugar ½ tsp Spinneysfood White Pepper 1 tsp Spinneysfood Ground Cumin

1 To make the breading mixture, combine all the ingredients together in a large bowl. Set aside. 2 To make the wet batter, whisk the eggs, buttermilk and mayonnaise together in a bowl until smooth. Add 30g of the breading mixture and whisk again to form a thick batter.

3 Preheat an air fryer to 200°C. 4 Working one at a time, dip each chicken wing into the batter, then into the seasoned flour to coat. Repeat this step a second time for an extra crispy crust.

Arrange the chicken wings in a single layer and air fry for 18–20 minutes, flipping halfway through, until golden and crispy. 5 To make the honey mustard sauce, whisk all the ingredients together in a medium-sized bowl until smooth.

6 Once cooked, transfer the hot wings to the bowl with the honey mustard sauce and toss to coat evenly. 7 Serve immediately.

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REAL FOOD RULES

c i y u j !

With Kuvings Hands-free Slow Juicer, whole fruit and veggies are gently squeezed and pressed to preserve nutrients and flavours, giving you the best cold-pressed juices in the comfort of your home

Cleanse juice

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CLEANSE JUICE This bittersweet juice helps support your liver and

3 Open the tap and fill the glasses halfway with the juice then top up with the coconut water.

4 Serve with ice or chill until ice cold.

stimulates digestion.

Prep time: 10 minutes

GLOW JUICE

Recipes, food st yling and photography by The Kate Tin

Serves: 2 This fresh juice supports skin health and radiance.

Small handful of Spinneysfood Fresh Parsley

It contains ingredients that are rich in beta-carotene

250g Freshcut Pink Pomelo

and vitamin C to boost collagen and protect the skin

1 Spinneysfood Organic Cucumber

from oxidative stress.

1 lemon

Prep time: 10 minutes

4 celery sticks

Serves: 2

3 green apples

1 Open the lid of the Kuvings slow juicer and place the ingredients in the juicing bowl in the order listed above. 2 Switch on the juicer and allow the juice to collect in the base and the machine to mix it well. 3 Open the tap and fill a small jug with the juice. Whisk the collagen powder into the juice until it is fully dissolved.

4 Serve with ice or chill until ice cold.

VITAMIN C BOMB Packed with vitamin C, this juice will help boost your immunity.

1 chlorophyll tablet

500g pineapple

Prep time: 10 minutes

250ml coconut water

2 oranges

Serves: 2

1 lemon

1 Open the lid of the Kuvings slow juicer and place all the ingredients except the coconut water in the juicing bowl in the order listed above.

2 Switch on the juicer and allow the juice to collect in the base and the machine to mix it well.

5cm piece of fresh ginger

2 passion fruits

3cm piece of fresh turmeric or ½ tsp Spinneysfood

150g mango wedges

Ground Turmeric

350g gooseberries

1 scoop collagen powder

300g strawberries

3 large carrots

250g Freshcut Pink Pomelo

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Glow juice

Vitamin C bomb

TOP TIP! Run a splash of water through the juicer at the end to extract any remaining juice.

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Stress begone juice

Pumping iron juice

1 lemon 1 lime 250ml coconut water

1 Cut the passion fruits in half and scoop out the pulp. 2 Open the lid of the Kuvings slow juicer and place all the ingredients except the coconut water in the juicing bowl in the order listed above. 3 Switch on the juicer and allow the juice to collect in the base and the machine to mix it well. 4 Open the tap and fill the glasses halfway with the juice then top up with the coconut water.

5 Serve with ice or chill until ice cold.

PUMPING IRON JUICE

order listed above. 2 Switch on the juicer and allow the juice to collect in the base and the machine to mix it well. 3 Open the tap and fill the glasses with the juice. 4 Serve with ice or chill until ice cold.

WIN!

A KUVINGS HANDS-FREE SLOW JUICER. WATCH OUT FOR OUR GIVEAWAY ON @SPINNEYSUAE

STRESS BEGONE JUICE Blueberries are a superfood that is packed with antioxidants and vitamins that support brain function and reduce stress.

Prep time: 5 minutes Serves: 2 100g Spinneysfood Premium Blueberries 3 kiwis

Designed to improve energy levels and iron levels, this

1 lemon

juice contains citrus, which helps your body absorb the

1 pear

non-heme iron from spinach and beetroot.

1 blue spirulina tablet

Prep time: 10 minutes

250ml coconut water

Serves: 2 Large handful of Spinneysfood Organic Baby Spinach 1 orange 1 lemon 2 green apples 1 beetroot

1 Open the lid of the Kuvings slow juicer and place the ingredients in the juicing bowl in the

1 Open the lid of the Kuvings slow juicer and place all the ingredients except the coconut water in the juicing bowl in the order listed above. 2 Switch on the juicer and allow the juice to collect in the base and the machine to mix it well. 3 Open the tap and fill the glasses halfway with the fresh juice then top up with the coconut water. 4 Serve with ice or chill until ice cold.

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Little cooks Power up your kids’ plates with immune-boosting meals and treats

Rainbow power pops

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Supercharged mac ‘n’ cheese

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TOP TIP! For the best flavour and texture, warm the muffins before serving.

Rainbow power pops

Hero muffins

SUPERCHARGED MAC ‘N’ CHEESE This creamy and comforting dish is packed with vitamins A

1 tbsp pumpkin seeds

C rich fruits and superfoods. These frozen treats are fun,

1 tbsp sunflower seeds

fruity and full of Harvest Heroes power — the perfect

20g Spinneysfood Unsalted Butter

snack for building strong little bodies.

and C as well as iron and zinc to boost immunity and keep

50g Spinneysfood Grated Parmigiano Reggiano For the topping

RAINBOW POWER POPS

veggies, you can leave out the kale.

Prep time: 15 minutes Cook time: 25 minutes Serves: 4

VEGGIE

For the pasta 1 tbsp Spinneysfood Fine Sea Salt, for the pasta water 300g Spinneysfood Wholewheat Fusilli or Spinneysfood Penne Rigate For the sauce 1 small brown onion 250g pumpkin or butternut 2 garlic cloves Recipes, food st yling and photography by The Kate Tin

Prep time: 20 minutes

1 Preheat the oven to 180°C, gas mark 4.

2 Bring a large pot of salted water to the boil.

Add the wholewheat pasta and cook according to package instructions until al dente. Drain, reserving 125ml of the pasta water, and set aside. 3 Peel and finely chop the onion and pumpkin, crush the garlic and remove the ribs from the kale. In a large saucepan, heat the olive oil over a medium heat. Add the onion, pumpkin, garlic and kale. Sauté for 5–6 minutes, until softened. Add the milk and vegetable stock, and simmer gently for 10 minutes, or until the pumpkin is tender. Add the nutmeg, salt and pepper. Use a stick blender (or transfer the mixture to a blender) to purée until silky smooth.

4 Return the sauce to the pot over a low heat and stir in the cheeses until melted and creamy.

Add a splash of the reserved pasta water if the sauce feels too thick. Add the cooked pasta to the sauce and stir until evenly coated and glossy.

5 Spoon the mixture into 4 ovenproof bowls and top with the breadcrumbs, cheese, zested lemon, seeds and a knob of butter. 6 Bake the pasta for 5–10 minutes or until melted and the topping is crispy. Allow to cool slightly before serving.

those pesky germs at bay. If your kids are averse to green

Handful of kale 1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil 250ml Spinneysfood Full-Fat Fresh Cow’s Milk 100ml vegetable stock (or Immunity Broth – see recipe on page 119) ½ tsp ground nutmeg Spinneysfood Fine Sea Salt, to taste Spinneysfood Black Pepper, freshly ground, to taste 100g Spinneysfood Grated Mature Cheddar

1 tbsp Panko breadcrumbs 2 tbsp Spinneysfood Grated Parmigiano Reggiano

Layered smoothie pops made from a probiotic-rich

1 lemon

yoghurt-kefir base and blended with colourful, vitamin

Freeze time: 6 hours or overnight Makes: 12

VEGGIE

280g Spinneysfood Plain Yoghurt 140ml kefir 2 tbsp Spinneysfood Organic Natural Honey 1 small banana 1 tsp Spinneysfood Ground Cinnamon For the red layer 50g mixed berries (strawberries, blackberries, cherries) 40ml Spinneysfood Freshly Squeezed Pomegranate Juice For the green layer 1 ripe kiwi 1 small handful of Spinneysfood Organic Baby Spinach 1 tbsp lemon juice For the blue layer 50g blueberries (fresh or frozen) 1 Dragon Superfoods Organic Blue Spirulina Tablet

1 In a blender, blitz together the yoghurt, kefir, honey, banana and cinnamon until smooth.

Taste and adjust the sweetness, if needed.

Divide the base mixture evenly into three separate bowls or blender jugs. 2 To make the red layer, blend the base with the berries and pomegranate juice. To make the green layer, blend the base with the kiwi, spinach and

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Place the broccoli, spinach, eggs, olive oil, yoghurt and honey in a blender and blitz until smooth. Set aside. 3 Grate the carrot, courgette and apple (leave the skin on for extra fibre). Squeeze out any excess liquid. Set aside. 4 In a large bowl, whisk together the flours, baking powder, bicarbonate of soda, salt and flaxseed. Make a well in the centre.

Pour the wet mixture into the dry mix, along with the grated carrot, courgette, apple and Cheddar.

Stir until just combined. Do not overmix. 5 Spoon the batter evenly into the muffin cases. Bake for 30 minutes or until golden and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack.

6 Serve while warm or store for 3 days in an airtight container or freeze for up to 1 month.

Superpower salmon sweet potato fishcakes with power-up ketchup

SUPERPOWER SALMON SWEET POTATO FISHCAKES WITH POWER-UP KETCHUP These golden, bite-sized fishcakes made with vibrant Jewel sweet potatoes are packed with omega-3 and vitamin D. Prep time: 20 minutes Cook time: 15 minutes Serves: 4 2 medium Jewel sweet potatoes (approx. 400g) 1 Spinneysfood Spring Onion 1 small garlic clove 1 lemon 200g cooked salmon fillets from Spinneys deli 200g Spinneysfood Plain Breadcrumbs Spinneysfood Fine Sea Salt, to taste Spinneysfood Black Pepper, freshly ground, to taste 1 large Spinneysfood Organic Free-Range Egg 4 tbsp Spinneysfood All-Purpose Flour Rahma Extra Virgin Olive Oil Spray, for coating For the power-up ketchup 1 Spinneysfood Red Capsicum 1 ripe large tomato 1 garlic clove

lemon juice. To make the blue layer, blend with blueberries and spirulina. Add a splash of water if the mixtures need to be looser. Strain through a sieve to smoothen the texture (optional). 3 Pour the red mixture into popsicle moulds, filling 1⁄3 of the way. Freeze for 30–45 minutes to set slightly. Repeat this process with the blue/purple layer, followed by the green layer. Gently tap the moulds on the counter to remove any air bubbles. Insert the popsicle sticks and freeze for at least 6 hours or overnight until solid. 4 Briefly run the moulds under warm water to release the pops. 5 Serve immediately.

50g broccoli

1 small red apple

30g Spinneysfood Organic Baby Spinach

1 tsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 large Spinneysfood Organic Free-Range Eggs

1 tbsp tomato paste

125ml Waitrose Essential Light in Colour Olive Oil

Handful of Spinneysfood Organic Baby Spinach

125ml full-fat Greek yoghurt

1 tsp Spinneysfood Organic Apple Cider Vinegar

2 tbsp Spinneysfood Organic Natural Honey or

1 tsp Spinneysfood Organic Natural Honey (optional)

Spinneysfood Pure Maple Syrup

Spinneysfood Fine Sea Salt, to taste

1 medium carrot 1 small courgette 1 small apple 120g Spinneysfood Wholewheat Flour 120g Spinneysfood All-Purpose Flour 2 tsp Spinneysfood Baking Powder ½ tsp bicarbonate of soda

HERO MUFFINS

1 tsp Spinneysfood Fine Sea Salt 1 tbsp ground flaxseed

These savoury, nutrient-packed muffins are a super snack

50g Spinneysfood Grated Cheddar Cheese

time solution, loaded with iron, fibre and a sneaky blend of immune-boosting ingredients.

Prep time: 15 minutes Cook time: 30 minutes Makes: 12

VEGGIE

1 Preheat the oven to 180°C, gas mark 4. Line a 12-hole muffin tin with paper cases or lightly grease with olive oil. 2 Finely chop the broccoli and steam until tender. Allow to cool completely.

1 Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper and set aside.

2 Pierce the sweet potatoes with a fork and microwave on high for 5–10 minutes, until tender.

Remove the skins and mash until smooth. Set aside to cool slightly. 3 Finely chop the spring onion and garlic. Zest the lemon. 4 In a large bowl, combine the mashed sweet potato, flaked salmon, spring onion, garlic, lemon zest and 30g of breadcrumbs.

Season with salt and pepper. Mix until just combined – the mixture should hold together when pressed. If not, add more breadcrumbs. Using your hands, shape the mixture into 8–10 small patties.

5 Crack the egg in a small bowl and whisk well.

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Place the flour in a second bowl and the remaining 170g of breadcrumbs in a third bowl. Dust the fishcakes in flour, then dip them in egg and finally in the breadcrumbs. Arrange on the baking sheet.

Spray with the olive oil spray and bake in the oven for 15 minutes or until crisp and golden.

6 Meanwhile, prepare the ketchup. Roughly chop the capsicum, tomato, garlic and apple. Heat the olive oil in a large pan and add the chopped ingredients. Sauté until golden and caramelised – approx. 10 minutes. Add the tomato paste, spinach, vinegar and honey and season well with salt. Cook over a low heat until most of the liquid has reduced. Then transfer the mixture to a blender and blitz until smooth. 7 Serve the fishcakes with the ketchup on the side and your little one’s favourite veggies.

IMMUNITY SHIELD BROTH

Spinneysfood Black Pepper, freshly ground, to taste 1 tbsp Spinneysfood Organic Apple Cider Vinegar

A nourishing, anti-inflammatory broth that supports immunity and gut health – perfect for sipping warm or

To serve

using as a base for soups, grains and noodles.

Lemon

Prep time: 10 minutes Cook time: 45 minutes Serves: 4 1 brown onion 3 garlic cloves 2½cm piece of fresh ginger 2cm piece of fresh turmeric (optional) 1 carrot 2–3 Spinneysfood Shiitake Mushrooms 1 celery stalk 1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil 500g Spinneysfood Fresh Chicken Winglets & Drumettes 1L Spinneysfood Bottled Drinking Water Handful of Spinneysfood Fresh Parsley Spinneysfood Fine Sea Salt, to taste

1 Peel and roughly chop the onion, garlic, ginger, turmeric and carrot. Roughly chop the mushrooms and celery. 2 Heat the olive oil in a large pot over a medium heat. Add the chicken and sauté until browned and golden. Add the onion, garlic and ginger and sauté for 3–4 minutes until fragrant and just starting to soften.

Add the turmeric and rest of the vegetables along with the water, parsley and seasoning.

Bring to a gentle boil, then reduce the heat and simmer uncovered for 30–40 minutes to allow the flavours to deepen (the longer the better!). Strain the broth through a fine sieve, pressing gently to extract as much liquid as possible. Season again with salt and pepper and add the vinegar. 3 Pour into mugs or bowls, and serve warm, topped with fresh parsley and a slice of lemon.

Immunity shield broth

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Live well Elevate your daily life with cycle-smart nourishment and the Middle East’s most revitalising wellness experiences

Zulal Wellness Resort

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LIVE WELL

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Salmon, mango and radish rice paper rolls

in sync Cooking with the body’s cycle in mind — bring balance and ease to the table with fresh and flavourful rice paper rolls, a veggie-packed frittata, beetroot and steak bowls and a luscious plant-based dark chocolate mousse

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LIVE WELL

Warm freekeh steak bowl with beetroot three ways

SALMON, MANGO AND RADISH RICE PAPER ROLLS

To serve

Prep time: 35 minutes

1 Spinneysfood Spring Onion

Cook time: 25 minutes

1 tsp Spinneysfood White Sesame Seeds

Serves: 4

1 Slice the mango and radishes. Julienne the cucumber and carrot. Slice the avocado. 2 To make the dipping sauce, juice the lime into a small bowl and grate in the ginger. Whisk in the soya sauce, honey, rice vinegar and sesame oil.

Adjust the balance of sweet, sour and salty to your taste. 3 Fill a shallow dish or large bowl with warm water. Dip one rice paper wrapper into the water for 5 seconds, or until soft and pliable. Lay it flat on a clean surface and begin arranging the salmon, vegetables and herbs, starting with the ingredient you want visible on the outside. Fold the bottom of the wrapper over the filling, roll tightly to seal, then fold in the sides and place onto a platter.

Repeat with the remaining ingredients. 4 Finely chop the spring onion. Scatter the sesame seeds and spring onion over the rolls. 5 Serve the rice paper rolls with the dipping sauce on the side.

For the pickled beetroot

During ovulation, a woman’s body feels vibrant, making it the perfect time for light, hydrating and nourishing meals. These fresh rice paper rolls combine zinc-rich salmon to support reproductive health and crisp radish for a boost of vitamins and hydration.

Prep time: 30 minutes Cook time: 10 minutes Serves: 4 For the rolls 1 small mango 4 radishes 1 Spinneysfood Organic Cucumber 1 small carrot 1 small avocado 8 rice paper wrappers 200g Spinneysfood Smoked Salmon Handful of Spinneysfood Fresh Mint Handful of Spinneysfood Fresh Coriander

80ml Spinneysfood Organic Apple Cider Vinegar 1 tbsp Spinneysfood Organic Maple Syrup 1 tsp Spinneysfood Sumac ½ tsp Spinneysfood Mustard Seeds For the beetroot hummus 300g cooked beetroots 400g Spinneysfood Hummus For the roasted beetroot 3 medium raw beetroots 1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil ½ tsp Spinneysfood Fine Sea Salt For the base 1 garlic clove 200g freekeh

Handful of Spinneysfood Fresh Basil For the dipping sauce

200g cooked beetroots

WARM FREEKEH STEAK BOWL WITH BEETROOT THREE WAYS

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil 500ml bone broth ½ tsp Spinneysfood Fine Sea Salt

1 lime 5cm piece fresh ginger

During the menstrual phase, women’s bodies lose

400g Spinneysfood Grass-Fed Beef Rump Steak

2 tbsp low-sodium soya sauce

nutrients such as iron. This hearty, comforting bowl

1 tbsp Spinneysfood BBQ Rub

1 tsp Spinneysfood Acacia Honey

— with iron-rich steak, earthy beetroot to support blood

1 tsp rice vinegar

flow and nutty freekeh for sustained energy — offers a

For the coriander chimichurri

½ tsp Spinneysfood Sesame Oil

nutritional boost, which is always beneficial in this phase.

3 garlic cloves

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LIVE WELL

Spring greens frittata with cumin-spiced labneh

1 medium shallot ½ red chilli Handful of Spinneysfood Fresh Coriander Handful of Spinneysfood Fresh Parsley 125ml Spinneysfood Organic Red Grape Vinegar 1 tsp Spinneysfood Fine Sea Salt

Recipes, food st yling and photography by The Kate Tin

180ml Spinneysfood Mediterranean Extra Virgin Olive Oil

1 Preheat the oven to 200°C, gas mark 6.

2 To make the pickled beetroot, thinly slice 3–4 beetroots and place in a jar. Top with the vinegar, maple syrup, sumac and mustard seeds. Shake and refrigerate. 3 To make the beet hummus, combine the cooked beetroot and hummus in a blender and blitz until smooth.

4 To make the roasted beets, peel and quarter the beetroots. Place them on a baking tray and toss with the olive oil and salt. Roast for 25–30 minutes, turning halfway, until tender and caramelised. Remove and set aside to cool.

5 Mince the garlic. Rinse the freekeh under cold water. Heat 1 tablespoon of olive oil in a medium-sized saucepan and sauté the garlic for 1 minute. Add the freekeh and toast lightly.

Pour in the broth and salt. Bring to a boil then reduce to a simmer. Cover and cook for 20 minutes until the freekeh is tender and fluffy.

6 To make the chimichurri, combine the garlic, shallot, chilli and herbs in a food processor.

Pulse until the mixture is finely chopped, then scrape the contents into a bowl. Stir through the

vinegar, salt and olive oil. 7 Rub the steak with the remaining olive oil and BBQ rub. Heat a cast-iron pan over a medium-high heat and cook the steak for 3–4 minutes per side for mediumrare, or to your liking. Rest for 5 minutes, then slice thinly. 8 Spread the beetroot hummus on the bottom of the bowls. Spoon the freekeh over, then top with sliced steak, roasted and pickled beetroot and chimichurri. Serve while warm.

6 Spinneysfood Organic Free-Range Eggs 4 tbsp single cream ½ tsp Spinneysfood Fine Sea Salt ¼ tsp Spinneysfood Black Pepper, freshly ground 50g Spinneysfood Organic Feta For the labneh 200g labneh ½ tsp Spinneysfood Ground Cumin 1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

SPRING GREENS FRITTATA WITH CUMIN-SPICED LABNEH

1 lemon

During the follicular phase, a woman’s body thrives on

To serve

light, vibrant meals rich in fibre and vitamin C, packed

1 lemon

with leafy greens to support estrogen metabolism and

Handful of Spinneysfood Fresh Mint

creamy cumin-spiced labneh that fuels your body as

Handful of Spinneysfood Fresh Parsley

Spinneysfood Fine Sea Salt, to taste

hormones rise.

Prep time: 20 minutes Cook time: 25 minutes Serves: 4 For the frittata 1 leek 1 garlic clove 100g asparagus Handful of Spinneysfood Fresh Parsley Handful of Spinneysfood Fresh Mint 1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil 100g Spinneysfood Organic Baby Spinach 80g Spinneysfood Hand-Shelled Garden Peas

1 Preheat the oven to 180°C, gas mark 4.

2 Finely slice the leek, mince the garlic and trim the asparagus into 3cm pieces. Finely chop the fresh herbs and set aside for later. 3 Heat the olive oil in a 24cm oven-proof, non-stick pan over a medium heat. Add the leek and sauté for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute. Add the spinach, asparagus and peas, cooking until just wilted and bright green. Remove from heat and set aside to cool slightly. 4 In a large bowl, whisk together the eggs, cream, salt and pepper. Crumble in the feta and add the parsley and mint. Stir in the

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LIVE WELL

Avocado chocolate mousse with sunflower seed praline and vanilla olive oil

To give this deeply chocolaty mousse an even deeper flavour, add a pinch of espresso powder to it before blending.

cooked greens until evenly distributed. Wipe out the pan and lightly oil it again. Pour in the egg mixture and cook over low heat for 5-6 minutes until the edges begin to set. Transfer to the oven and bake for 10–12 minutes, or until set and golden on top. 5 In a small bowl, stir together the labneh, cumin, olive oil, lemon zest and juice, and a pinch of salt until smooth and creamy. 6 Slice the frittata into wedges and serve warm or at room temperature with a generous dollop of cumin-spiced labneh, lemon zest and scattered over roughly torn herbs.

AVOCADO CHOCOLATE MOUSSE WITH SUNFLOWER SEED PRALINE AND VANILLA OLIVE OIL

Prep time: 25 minutes (plus chilling time) Cook time: 10 minutes Serves: 3 For the dark chocolate avocado mousse 120g 70% dark chocolate 2 large ripe avocados 3 tbsp unsweetened cocoa powder 3 tbsp Spinneysfood Pure Maple Syrup 1 tsp pure vanilla extract Pinch of Spinneysfood Fine Sea Salt 4 tbsp almond milk For the sunflower seed praline 2 tbsp Spinneysfood Coconut Sugar 1 tbsp Spinneysfood Bottled Drinking Water Pinch of Spinneysfood Fine Sea Salt

This plant-based mousse gets its rich creaminess from

60g sunflower seeds

avocado, which contains healthy fats and magnesium.

The latter helps ease PMS symptoms, while supporting

For the vanilla olive oil

serotonin production. Sunflower seeds contain zinc and

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

vitamin E which help balance hormones naturally.

½ tsp vanilla bean powder

1 Melt the chocolate over a bowl of simmering water, then cool slightly. 2 In a blender, combine the avocados, melted chocolate, cocoa powder, maple syrup, vanilla extract and salt. Blitz until completely smooth, adding the almond milk gradually to reach a silky, spoonable consistency.

Taste and adjust the sweetness, if needed. Spoon the mousse into serving glasses and refrigerate for at least 1 hour to chill and set slightly. 3 Line a baking tray with baking paper. 4 In a small non-stick pan, combine the coconut sugar, water and salt. Cook over a medium heat until the sugar dissolves and starts bubbling. Add the sunflower seeds and stir constantly for 2 minutes, until the sugar thickens and coats the seeds in a glossy caramel. 5 Spread the mixture onto the tray, separating it slightly with a fork. Allow to cool completely before breaking into clusters. 6 In a small bowl, whisk together olive oil and vanilla powder. Let it sit for a few minutes. 7 Top each mousse with a sprinkle of sunflower praline and a drizzle of vanilla olive oil just before serving.

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Tra nsfor mat iv e

RETREATS When five-star luxury meets self-care, these game-changing wellness programmes will have you in peak condition for 2026 SIRO DUBAI: SIRO SYNERGY A hotel concept designed around ‘living better’, a stay at SIRO Dubai will get you a 360-degree approach to well-being wrapped in five-star luxury. With a curated experience tailored to the individual, its SIRO Synergy programme brings everything under one holistic umbrella.

Guided by SIRO’s five pillars of wellness – fitness, recovery, nutrition, sleep and mindfulness – it aims to help you reset habits, realign focus and live better. The two-, four- and six-day experiences are filled with everything from body composition analysis, nutritional assessments and personal training sessions, to a selection of Cryotherapy, state of mind by Welnamis, triple detox by MLX i3Dome, modular massage by Proverb and skin facial sculpt. Need a full body MOT? This is the place to do it. sirohotels.com

OUR HABITAS ALULA: CANYON SOUND BATH Wellness comes with a side order of UNESCO heritage and escapism at Our Habitas AlUla. Named after a star constellation once used for navigation, and surrounded by the sandstone cliffs of Saudi Arabia’s Ashar Valley, Thuraya Wellness is where people come to restore and relax. From body-hacking therapies to clean beauty, nature connection to ancient knowledge,

the holistic treatments are designed to change the body’s chemistry and physiology, increase vitality and achieve an optimum state of mind.

Try a Canyon Sound Bath for some meditative sound healing outside, the time-honoured process of Tapping to help release stuck and unexpressed emotions or the Dynamic Air Compression treatment, which uses biomimicry to replicate the natural muscle pumps and one-way valves of the legs to promote improved mobility. ourhabitas.com

SIX SENSES SOUTHERN DUNES: SLEEP RETREAT If you’re like the one-in-three adults struggling to sleep well every night, according to the National Sleep Foundation, it might be time to consider the Sleep Retreat at Six Senses Southern Dunes in Saudi Arabia. Under the watchful eye of your Sleep Doctor, your night-time routine will be monitored with a sleep tracker over three, five or seven nights, combining handy intel with oneon-one consultations to guide you towards better sleep patterns. Beyond the analytics, there’s also yoga nidra, nutrition advice, low-intensity fitness sessions, breathwork, meditation, personalised yoga and relaxing massages all designed to boost your mood and energy levels, slow down the ageing process, strengthen the immune system and keep unwanted weight at bay. sixsenses.com

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PREVIOUS PAGE, FROM TOP: Slow down with breathwork, meditation, yoga nidra and more in the serene environs of Six Senses Southern Dunes; garden pool at SIRO Dubai; the MLX i3Dome at SIRO Dubai combines Far Infrared Therapy (FIR) with plasma and light therapy to deeply detox the body.

ZULAL WELLNESS RESORT: BURNOUT RECOVERY RETREAT When digital connection, ‘hustle culture’ and life’s daily demands are getting you down, it can be hard to find peace in our fast-paced world.

Zulal Wellness Resort in Qatar has the answer, with its Burnout Recovery Retreat – a one- to 21-night journey designed to help you regain balance and reframe mindsets. Targeting stress management, mental and emotional balance and deep relaxation, the retreat features a personalised programme of treatments and therapies promoting a host of positive sustainable lifestyle changes. No stone is left unturned, with daily massages and mindfulness, everything from lymphatic drainage to aquatic therapy on offer, and VISIA Facial Imaging Skin Analysis to decode your epidermis. zulal.com

ONE&ONLY ONE ZA’ABEEL: CITY WELLNESS RETREAT With over 90 years of scientific knowledge under its belt, you know your health is in good hands at the Longevity Hub by Clinique La Prairie. With an over-arching mission to inspire a healthier lifestyle, its four-day City Wellness Retreat is an ultra-personalised experience centred around self-renewal, focusing on longevity, movement, well-being and nutrition. Over three nights and four days you’ll have different assessments from cognitive to longevity, and consultations with nutritionists and dermatologists to determine your tailored plan. Movement and recovery sessions follow, along with a host of daily well-being treatments, a personalised full-body anti-inflammatory food plan and detoxifying treatments from

salt baths to infrared saunas. In-depth, intuitive and transformative. oneandonlyresorts.com

OUR HABITAS RAS ABROUQ: WELLNESS JOURNEYS Designed as a soulful retreat that borders desert and sea, any escape to Our Habitas Ras Abrouq in Qatar is one of healing. But tap into its more immersive journeys to achieve peak state of both body and mind, with treatments and tools that blend ancient wisdom with modern technology. The Recalibration Frequency Journey is a sound healing or sound bath session using crystal bowls that combine soothing frequencies and gentle spoken guidance to instil relaxation, reset and a deepened sense of calm. Or, if breathwork is more your thing, try a Vital Breathing Awakening session, that uses different pranayama techniques to create a deeper mind-body connection to help alleviate stress and anxiety, while boosting mood, energy levels and sleep. A lo-fi approach for over-stimulated minds. ourhabitas.com

MELIÁ DESERT PALM: HEAL WITH HORSES They say that horses have positive psychological effects on humans, with an ability to understand our emotions, which makes them the perfect support partner to help with healing. For some equine enrichment, head to the nature-filled Meliá Desert Palm hotel, where horses roam free and Heal With Horses hosts a transformative equine-assisted programme led by a collective of certified Horse Guided Empowerment® facilitators. The aim of each session is to harness the emotional sensitivity and intuitive wisdom of

horses to support you with healing, empowerment and self-discovery, helping you overcome emotional barriers and trauma and build inner resilience. Plus, with the surrounding polo fields, palm trees and tranquil setting, inner peace is within easy reach. melia.com

SIX SENSES ZIGHY BAY: DETOX RETREAT With mountain backdrops, crystalline waters and lush greenery, Six Senses Zighy Bay in Oman is the perfect spot for a little wellness infusion. As we start a new year, a Detox Programme may be on the cards, with a three-, five- or seven-night retreat that looks at eliminating toxins, improving digestion, boosting the immune system and clearing the mind – perfect for shaking off any sluggishness after the excesses of the festive season. Each day is different, with wellness screenings and nutrition guidance, yoga and fitness training, meditation or Pranayama, detox massages, yogic intestinal cleanses, detox wraps and hammams all designed to reset the body and pave the way for healthy habits. Plus, there’s a new interactive Alchemy Bar, where you can pick fresh ingredients to make into your own scrubs, oils and balms. sixsenses.com

JUMEIRAH MARSA AL ARAB: REMEDY SUITE Rooted in the pillars of performance, intention and empowerment, Talise Spa at Jumeirah Marsa Al Arab is a one-stop sanctuary for wellness. Its Remedy Suite brings something new to the table with its cutting-edge Touchless

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THIS SPREAD, FROM TOP LEFT: Heal with horses at Meliá Desert Palm; set against rugged mountains, Six Senses Zighy Bay’s secluded location is ideal for a detox retreat; heal and restore the body with Talise Spa’s range of cutting edge wellness therapies to restore calm and sharpen mental clarity; ancient wisdom blends with modern technology to achieve deep healing at Our Habitas Ras Abrouq; look forward to daily movement sessions, detox treatments and an anti-inflammatory food plan at the Longevity Hub; canyon sound bath at Our Habitas AlUla; outdoor pool in the hydrothermal area at Zulal Wellness Resort.

Wellness Technology promoting smart recovery.

Designed to optimise the body’s natural ability to heal and restore itself, there’s Cryotherapy, Hyperbaric Oxygen Therapy, Far Infrared Therapy and the Chromo Space Bed, the first of its kind in the region, targeting everything from jet-lag and stress to mental fatigue. Through state-of-the-art Hyperbaric Oxygen Therapy and Chromo Space, the Neuro Calm programme infuses the body with 35% more oxygen to speed up the healing process, restore calm and sharpen mental clarity. jumeirah.com

Writ ten by Emily Ba x ter-Priest ; Photography Supplied

ATLANTIS THE ROYAL: AWAKENING Holistic health is having a moment, as more and more people seek to understand how the physical, mental, emotional, social and spiritual self are all interconnected – especially when it comes to healing. With this in mind, AWAKEN spa at Atlantis The Royal takes guests from self-exploration to self-realisation through different massages, treatments and healing sessions all designed to unlock true mindfulness, health and happiness. The AWAKEN Hypno Healing, for example, resets your mind through hypnotic massages, sound immersion and breathwork, while the Recovering Traveller helps reset your circadian rhythm, through yoga nidra and guided meditation to improve sleep.

Reimagining the spa experience, AWAKEN also has a charcoal sauna, halotherapy salt room, alchemy shower, hypnotherapy suite, chromatherapy sense pods and its products and treatments are all 100% plant-based and cruelty-free. atlantis.com

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RECIPE INDEX

SNACKS, START ERS, SOUPS, SALADS & SIDES

Chicken base margherita pizza with

Courgette and feta fritters with

Turmeric coconut lentil stew with sweet

tomato sauce

courgette salad

27

potatoes and cannellini beans

Beetroot, onion and green olive salad

31

Roasted cauliflower, purple sweet potato and chickpea bowl with herby cashew cream

Chicken Caesar salad with crispy

124

Warm freekeh steak bowl with beetroot three ways

124

34

BR EAKFAST Mexican hot pocket

48

Beef bacon, avocado and feta bagel

49

36

Salmon bagel

51

Ginger-poached chicken with brothy rice

37

Tomato and basil hot pocket

52 53

wrap croutons

49

Steamed tahini dill salmon with citrus quinoa

Prawn and dragon fruit ceviche

79

and Tenderstem® broccoli

Pickled blueberry, spinach and

Salmon, mango and radish rice paper rolls 31

35

avocado salad

83

Stir-fried brown rice with crispy miso tofu

38

Rocket, egg and harissa bagel

Sauerkraut, apple and walnut chicken salad

90

Salmon poke bowl

48

Turkey Parmigiano and cottage cheese

Harvest salad with dill Biotiful kefir dressing

97

Lamb koftas with tomato salsa and couscous

48

waffle sandwich

57

Salad bowl with diversity jar topping

105

Mexican beef bowl

49

Chilli cheese egg white tortilla omelette

58

Greek chicken bowl

51

Smoky breakfast burrito with avocado crema

62

Lamb wrap arayes

51

Tofu matcha cheesecake breakfast jars with

Crispy chicken wings with honey-mustard sauce

109

Chicken Caesar wrap

52

lemon and pistachio

with power-up ketchup

118

Teriyaki beef fried rice

52

Açaí pancakes with whipped coconut and

Immunity shield broth

119

Salmon couscous bowl

53

salted maple syrup

71

Chicken shawarma wrap

53

Healthy dragon fruit jam and labneh toast

79

Superpower salmon sweet potato fishcakes

DR INKS

High-protein Turkish eggs with spiced

Spring greens frittata with

Super iced coffee

15

chickpeas and whipped honey feta

61

Protein iced coffee

20

Blueberry and sage roasted chicken thighs

83

Iced açaí matcha

71

Buckwheat bone broth risotto with leek

Pineapple and dragon fruit lemonade

79

kefir pesto

Blueberry and chamomile bedtime mocktail

86

Chipotle miso pulled beef tacos with

Cleanse juice

111

kombucha carrot slaw

Glow juice

111

Roasted cauliflower and chickpea

Vitamin C bomb

111

Biotiful kefir curry

Pumping iron juice

113

Crispy gnocchi and roasted vegetable bowls

Stress begone juice

113

with green tahini and pickled red onion

CONDIMEN TS Home-made protein ‘Biscoff’ spread

20

with smoked paprika oil

95

MAINS

90

cumin-spiced labneh

125

BAKED G O ODS & DESSERTS Strawberry protein marshmallows

21

High-protein berry cheesecake

27

Mango shrikhand açaí yoghurt bark

71

Açaí and chia ice pops

71

Açaí cheesecake bars

72

100

Protein strawberry and dragon fruit froyo

79

Lasagne verde

100

Blueberry and herby ricotta rye galette

83

Smoky lentil and sweet potato fried tacos

100

Blueberry and rooibos collagen gummies

83

Pineapple and lime kefir oat parfait

93

90 95

Vegetable arayes with whipped feta chilli crunch

Artichoke, butter bean and Biotiful kefir dip

64

105

Poached stone fruit with protein Biotiful kefir and raspberry granita

97

mayo drizzle

107

Rainbow power pops

117 118

Poke bowls with pickled ginger Spicy kimchi tofu rolls

107

Hero muffins

Spicy aubergine borani pasta

28

BBQ shawarma wraps

108

Avocado chocolate mousse with sunflower

Mushroom cabbage rolls

28

Supercharged mac ‘n’ cheese

117

seed praline and vanilla olive oil

126

130 pg130_INDEX_JAN-FEB 2026.indd 130

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e Brazilian Lemonad GET THE RECIPE AND MORE HERE!