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Our new Detox Box is a fun way to make sure you get all your essential vitamins, coming crammed full of fresh seasonal greens, and lending itself to healthy eating and dieting. Inside here you'll find hand picked produce specially selected to suit eating raw, cooking, or blending, and to give a diverse range of nutrients to leave you feeling refreshed and healthy. It's ideal as a post festive season solution for eating right and feeling good, and with our tips below well suited to fun, foodie meal planning.
400g beetroots: Ideal for making a slaw, mix the beetroot with a little horseradish, fresh or creamed, plus a squeeze of lemon. Try this with grilled pheasant breasts or as a simple, stand alone salad.
2 bulbs fennel: Finely slice and toss with citrus juices and little virgin olive oil alongside a few ruby grapefruit segments. Served with oily fish, this simply recipe makes for a wonderful light lunch .
125g cashews: Great for snacking, or grating over fresh greens.
125 g pitted prunes: Naturally rich, prunes make for indulgent snacking.
1 head celery: Great enjoyed as a snack, this versatile vegetable is good to braise in stock as a vegetable, or for use in a cocktail of tomatoes, and spices for a super fresh drink.
6 x juicing oranges: Blend with carrots, and a little apple or a classic feel good smoothie.
4 x British eating apples: Great for juicing, or adding into smoothies.
400 g carrots and avocado: Blend with some loose yoghurt, a touch of lemon or lime and a little chilli to make a really satisfying shooter, while you can add a little crushed ice for a longer drink.
Cos lettuce hearts: To try something unusual, split the lettuce in two lengthways keeping the root intact, then rub with a little olive oil and place in a very hot griddle flat side down until charred nicely. Now turn over, cook for 1 or 2 minutes more and drizzle with a little vinaigrette and serve as a great side dish.
600g purple sprouting broccoli: Steam for 5 or 6 minutes until the stems are tender. Scatter with crushed nuts and a little fried garlic to garnish.
2 x onions, 1 x bulb garlic, 400g Jerusalem artichokes: To make a really simple yet rich soup, soften the diced onion and 6 garlic cloves in a little olive oil until sweet and tender. Next add 500 ml of essential cuisine vegetable or chicken broth, and bring to the boil. In the meantime peel, wash and slice the artichokes and cook in the broth for 25 minutes or so until tender. Blend and finish with some crushed nuts to accentuate the natural nutty aromas of the artichoke, while you could serve this with some gently poached free-range chicken for a more substantial meal