MUSCLES

MUSCLES

INGREDIENTS

2kg Mussels

100g butter

6 cloves garlic - chopped

2 Shallots - finely chopped

200ml dry white wine

1/2 tsp salt

6tbsp fresh parsley, roughly chopped

Freshly ground black pepper -to taste

METHOD

Scrub the mussels thoroughly under cold running water. Discard any that have broken or open shells.

Melt 40g of the butter in a very large pan over low heat. Add 2tsp of the chopped garlic and all the shallots and cook for 2mins.

Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 mins or until the mussels open.

Discard any mussels that won't open.

Mix together the remaining butter, garlic and chopped parsley.

Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley.

 

INSECTS

INSECTS

Entomophagy (eating bugs) provides a huge portion of our ever increasing world population with sustainable protein. We are serving these chewy Giant Waterbugs, but there's lots more options, including cricket flour, available here.

If you'd like to learn more about why it's so great the eating insects has become an essential part of our diets click here.

ALGAE_LATTE

ALGAE_LATTE

INGREDIENTS

1 cup of coconut milk

1 cup of fresh or frozen mixed berries (optional)

1 fresh or frozen banana

1 spoonful coconut oil

2 teaspoons of spirulina

A little honey, maple syrup, or stevia to sweeten (optional)

METHOD

Place the ingredients into your high-speed blender and blend for around 30-45 seconds or until nice and smooth.

BIO_FABRICATED MEATBALLS

BIO_FABRICATED MEATBALLS

Meat grown in a lab gives us all the protein but produces 90% less green house gasses then old fashioned meat, which used to come from live animals if you can believe it!

Learn more here.

RICE_&_BEANS

RICE_&_BEANS

INGREDIENTS

¼ cup canola oil (or canola)

2-3 garlic clove, minced

2 medium onion, diced

2 teaspoons creole spice

2 cups uncooked long grain rice

1 sprig fresh thyme or 1 teaspoon dried thyme

13.5 oz can (1¾ cups) coconut milk

15.5 oz can red kidney beans, rinsed and drained

2 small bay leaves

salt and fresh ground pepper, to taste

2¼ cups vegetable broth or water

1 whole scotch bonnet pepper.

1 teaspoons paprika

METHOD

Wash rice until water runs clear. Drain water.

Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.

Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns, add more water if needed.

Adjust for salt and pepper. Discard bay leaves. Stir occasionally to be preventing any burns.

Serve warm with fresh lime.

WHOLEGRAIN_NUT SMOOTHIE

WHOLEGRAIN_NUT SMOOTHIE

INGREDIENTS

1 banana

¼ mango (optional)

1 mug of ice

20g rolled oats

120ml almond milk

2 tablespoons peanut butter

1 teaspoon honey, or to taste

1 teaspoon ground cinnamon, or to taste

METHOD

Place the ingredients into your high-speed blender and blend for around 30-45 seconds or until nice and smooth.