“To us food isn’t just food. It is a pathway to better energy levels, sharper mental clarity, improved mood, better health and well being.”
Detox Kitchen is on a mission to help people see, understand and consume food in a new way. They want people to eat their food and feel amazing afterwards, and learn about how delicious healthy food is. We love this concept, particularly that the meals are delivered to your door, so we asked Detox Kitchen to send us three recipes to help wet your appetite.
Scroll to learn how to make sweet potato gnocchi, squash mash and cheese with winter greens, beetroot and pistachio brownies. Apron’s at the ready.
Sweet potato gnocchi
- 700g sweet potato
- 350g plain gluten-free flour, extra for dusting
- 3 tbsp olive oil
- Pinch salt & pepper
- A handful of rosemary
- Place your sweet potatoes whole on a lined baking tray and roast in the oven for 35-45 minutes until completely soft. Once cooked, remove the skins and discard.
- Tip the cooked sweet potato into a bowl and add the flour, 1tbsp oil and salt. Combine with your hands to form a dough ball. Wrap in bees wax paper or cling film and place in the fridge for 20-30 minutes to chill.
- Lightly dust a surface with flour and place the dough onto it, kneading a few times if it needs bringing together. Cut the ball into 4 pieces and roll each piece into a long thin sausage around 10-15cm long and now more than 1 inch thick. Then cut the sausage into 1.5 inch pieces.
- Bring a pan of water to the boil and drop the gnocchi into the water, they will sink to the bottom, when they rise to the top they are cooked. Remove them from the water and place them on a kitchen towel to remove the excess moisture.
- Place a large frying pan on a medium heat, add 1tbsp olive oil. When the oil is hot add the rosemary and lightly fry until slightly crispy. Then place the gnocchi into the pan. Shake the pan often to ensure they don’t stick and are golden on all sides. Season with salt and pepper and serve straight into two bowls with a dollop of the pesto, a drizzle of olive oil and the crispy rosemary to garnish.
Squash mac and cheese with winter greens
- 1 butternut squash, cut into chunks
- 250g gf macaroni pasta
- 200g cavolo nero, chopped
For the cashew cream:
- 100g cashews, soaked in boiling water for 10 minutes and drained
- 50 ml water
- 50 ml rapeseed oil
- 2 tbsp nutritional yeast
- 1/2 tsp Malden salt
- Pinch cracked black pepper
For the vegan parmesan:
- 50g ground almonds
- 70g sunflower seeds
- 15g nutritional yeast
- 1/2 tsp mustard powder
- Salt and cracked black pepper
- Preheat your oven to 200 degrees celsius.
- Place the squash on a lined baking tray and drizzle with oil, salt and pepper. Roast in the oven for 35-40 minutes until soft and slightly caramelised.
- Whilst the squash is roasting, cook your pasta on the hob according to the instructions on the packet.
- Meanwhile, make your cashew cream by blending all the ingredients together until smooth. To make the vegan parmesan, place all of the ingredients in a food processor and blitz until it forms the texture of fine breadcrumbs.
- Sauté the cavolo nero on a pan for 2-3 minutes until slightly softened.
- Once the squash is cooked, add it to the blender with the cashew cream and blend until combined and smooth.
- Once the pasta is cooked, pour in your squash and cashew mixture and the cavolo nero and mix together. Transfer this to a baking dish and top with the vegan parmesan. Bake at 180 degrees celsius for 15-20 minutes until piping hot and when the vegan parmesan is nice and golden. Serve hot with a delicious green side salad.
Beetroot and pistachio brownies
- 5 medium beetroots, around 500g
- 100g date syrup
- 100ml olive oil
- 50ml oat milk
- 3 eggs
- 100g of self-raising flour (I use doves)
- 100g cacao powder
- ½ tsp bicarbonate of soda
- 100g pistachios, chopped
- 1 heaped tablespoon coconut sugar
- Pinch malden salt
- Preheat your oven to 180 degrees and line a 23cm baking tray with greaseproof paper.
- Place the beetroots on a baking tray and roast in the oven until completely soft throughout. Leave to cool and then place in the fridge to chill for at least two hours. I tend to do this the night before I am cooking them.
- Place the chilled beets in a nutri bullet or food processor along with the date syrup, olive oil and oat milk. Blitz until completely smooth. Tip the mixture into a large mixing bowl.
- Whisk the eggs in a separate bowl and then add them to the beetroot mixture.
- Add the flour, bicarbonate of soda and cacao powder to the beetroot mixture and fold together gently.
- Add in half of the chopped pistachios and fold through.
- Tip the mixture into a lined baking tray, ideally 23cm square. The mixture should be around 2cm high. Sprinkle over the remaining pistachios, cover the surface with a dusting of coconut sugar and a pinch of Maldon Salt. Bake in the oven for 20 minutes. Then remove from the oven and leave to cool for at least 10 minutes before devouring!
The wonderful team at Detox Kitchen have agreed to give all Swyft customers 15% off their products site wide. Use the code SWYFT15 at the checkout. The promotion ends on 28th February 2022.If you’ve enjoyed this blog, you might also like these: Gaz Oakley’s winter warmers and Afternoon tea with Benji Ebuehi.