Scientia Recipe Collaboration

This month we are excited to announce we have been working with the amazing 100% vegan and Leaping Bunny Certified skincare company Scientia to develop recipes to suit their fabulous "Green Supreme" range that they are about to launch.

The innovative marketing team had decided to create amazing veggie bouquets reflecting the ingredients used in their products and send them off to a team of hand picked influencers and brand ambassadors. 

All About Greens have been tasked to create four fabulous recipes to echo the super nutritious and cleansing vegetables in the the Green Supreme products.

The quality of the ingredients you put in your body are just as the important as the products you put on it so we have chosen the following four recipes to supercharge your gut health, cleanse and boost your immune system so you can shine from the inside out!

 

Super Broccoli Soup with Kale Pesto 

 

 

Soupa Broccoli with Kale Pesto

 

Quantity:                4

Preparation Time:  15 minutes

Cooking time:         30 minutes

 

Ingredients

Soup

2 tbsp vegetable oil

1 large onion, sliced

2 garlic cloves, crushed

2 sticks of celery, sliced

500g broccoli, roughly sliced

800ml vegetable stock

1/2 tsp salt

1/4 tsp white pepper

50ml (optional) plant based milk if a thinner consistency is preferred

 

Pesto

25g pistachios

40g kale

6 tbsp rapeseed oil

Juice of half a lemon

1/4 tsp salt

Pinch of white pepper

Garnish

Plant based creme fraiche

Toasted seeds, such as pumpkin or sunflower

 

Method

1.For the soup. Heat the oil in a large pan over a low heat, add the onion, sprinkle with salt and sweat until softened. 

2.Add the celery and broccoli sweat for another 10 minutes until they start to soften before adding the garlic and cooking for another minute or so. 

3.Turn the heat to high and the add the stock and seasoning.

4.Bring the pan to the boil and then turn to low and simmer for approximately 20 minutes until the vegetables are cooked through.

5.Cool slightly then pour into an electric blender and pulse until smooth.

6.Place back in a pan and warm gently, stir in the milk if using and adjust seasoning to taste.

7.For the pesto.  Place the pistachios, kale, lemon juice and seasoning into a blender and pulse until the ingredients start to break down and then slowly drizzle in the oil until you get the desired consistency and adjust seasoning to taste.  Drizzle over the soup when ready, garnish and serve

 

Vegi-tox Smoothie Bowl

 

 

 

VEGI-TOX SMOOTHIE BOWL

Quantity:                 2

Preparation Time:  10 minutes

Cooking time:        0 minutes

 

Ingredients

Base Recipe

40g frozen spinach

1 avocado, peeled, frozen chunks

1 kiwi fruit

100g broccoli

30g kale

2 bananas, frozen chunks 

200ml almond milk

50ml water (optional)

5g slice of ginger

40g aloe vera (find it on Amazon)

30g agave syrup

To garnish

Crushed pistachio

Chia seeds

1 kiwi

Granola (optional)

Method

1.Place a cereal bowl in the freezer for half an hour or so before required if possible.

2.Place all of the ingredients into an electric blender and blitz until smooth.  You can adjust the thickness by adding a little more or less almond milk as desired.  Pour into the chilled bowl.

3.Garnish with crushed pistachios, chia seeds and kiwi.

4.Serve immediately.

 

Energising Broccoli and Kale Power Bowl 

 

 

 

ENERGISING BROCCOLI AND KALE BOWL

Quantity:                 2

Preparation Time:  15 minutes

Cooking time:         20 minutes

Ingredients

Power Bowl

3 tbsp vegetable oil

250g broccoli, cut into bite size florets

1 400g tin of butter beans (or chickpeas)

25g kale, ripped into small pieces

15g pistachios, crushed

1 avocado, sliced

1 tsp cumin

1/2 tsp salt

1/4 tsp white pepper

75g quinoa uncooked

Garnish

Dressing

Toasted seeds, such as pumpkin or sunflower

Method

1.Preheat the oven to 180ºC.

2.Place the broccoli and butter beans in a roasting tin, drizzle with a little oil and the cumin and season and then place in the oven for approximately 10 minutes until the broccoli is starting to soften and turn golden.

3.Add the kale pieces to the roasting pan, mix in with the broccoli and a little extra oil if needed and roast for another 5 minutes until the kale is starting to crisp (be careful as kale burns very easily)

4.When cooked remove the roasting tin from the oven and place in two serving bowls.

5.For the quinoa.  Cook as per packet instructions or you could buy a packet of ready made for ease, then split between the two serving bowls with the broccoli mix.

6.Garnish with the sliced avocado and pistachios and drizzle over a small amount of dressing as desired.

Supreme Green Noodle Rolls 

 

 

 

Supreme Green Noodle Rolls

   

Preparation Time:  30 minutes
Quantity:                Makes 4 rolls
Cooking time:         None 

Ingredients

Rolls

20g rice noodles

2 large florets of broccoli, finely sliced into matchsticks

1 handful of kale, finely shredded

½ of an avocado, finely sliced

1 lime, juiced

12 fresh coriander leaves

6 cm piece of cucumber, halved, deseeded, sliced into matchsticks

Small handful of pistachios, crushed

 

Dipping Sauce

1 lime, juiced

2 tbsp soy sauce (you could use Ponzu instead)

1/2 inch ginger, finely grated

Garnish

Chopped coriander

 

Method

1.For the noodles.  Place in a bowl and cover with boiling water, leave to soften for approximately 5 minutes and then drain.  Roughly cut the noodles for shorter lengths and place in a bowl..

2.For the filling. Place the broccoli, kale, avocado, coriander and cucumber into small separate bowls.  Spritz the avocado with lime juice.  

3.For the rolls.  Pour boiling water into a shallow dish, add a rice spring roll wrap and move around until softened.  Drain and place on a chopping board.  Add a small amount of each of the filling.  Roll up the bottom third of the wrap over the filling, fold over each side and then roll into a cylinder shape.  Repeat.  The wraps are quite sticky so you will need to work carefully but once rolled they stay together very well.

4.For the dip.  Add the lime juice, soy sauce and ginger into a bowl and mix well.

5.To serve.  Cut the rolls in half, garnish with coriander and serve alongside the dipping sauce.

Note:  When you layer up the filling what you place in the wrap first will show through on the transparent outside, so we would use coriander leaves, followed by avo, broccoli, kale, cucumber and finally the noodles on top.  When rolled the coriander and greens  will show through in a pretty pattern.