No Fuss Everyday (Super) Food Plate

| 10 May 2016

So what do you do when you don’t fancy spending your time creating edible, Instagram worthy food art, acai bowl with berry mandalas? Or crafting multi-layered meals meant more for special occasions than lazy┬áSunday afternoons when the weather is sooooo good you’d rather spend few extra hours outside than in the kitchen?

Here’s a meal that’s completely delicious, light, cleansing, uplifting, bursting with green and veggie goodness and definitely fits up there in the ‘superfood’ category. Yet, is completely no-fuss and easy to make. 100% plants. 100% seasonal – well, almost. No-fuss, let’s go!

Everyday Green Superfood Plate


(serves 2)

For chipotle salsa tossed potatoes & bok choi:

  • New-season organic Jersey Royal baby potatoes (6-8) or 1-2 sweet potatoes
  • 5-6 fresh big leaves of bok choi
  • 1/2 cup of tomato passata
  • 1/2 bunch of fresh spring onions
  • 1 tsp mild smoked paprika
  • 1/2 tsp of dried chipotle chilli or chipotle chilli sauce
  • juice of 1/2 lime
  • 2 TBLS coconut oil


For the Tamari Purple Sprouting Broccoli with Caramelised Fennel

  • 1 onion
  • 1 bag, approx 150g, of organic purple sprouting broccoli
  • 1 fennel bulb
  • 1 TBLS of tamari
  • 1 TBLS of maple syrup
  • 1 clove of garlic
  • juice of 1/2 lime or lemon
  • pinch of unprocessed sea salt
  • 1 TBLS coconut oil
  • 1/4 cup of water
  • pinch of freshly ground black pepper

Optional: seaweed sprinkles / roughly chopped wild garlic

For Parsley Tabouleh see recipe here.


Start by parboiling baby new potatoes or roughly chopped sweet potatoes with a good pinch of salt until you can put a fork through each piece. Drain and set aside when ready.

While the potatoes are cooking (approx 10 mins) heat up a heavy-bottomed pan over medium heat, add a little coconut oil, finely chopped onion and garlic and saute for a minute or until soft. Add tamari, finely sliced fennel and maple syrup and let it caramelise for another minute or two – until the fennel starts to soften and brown gently. Then add roughly chopped purple sprouting broccoli, juice of lemon or lime, salt to taste and a little water. Cover the pan and turn the heat on lowest. This beauty is ready to go: just sprinkle with black pepper and wild garlic. Be sure to take it off heat/ uncover the lid as broccoli can easily overcook. We are going for that al dente texture here. ­čśë

At the same time, heat another pan with a little coconut oil on high heat, saute finely chopped spring onions, add parboiled potatoes/sweet potatoes, sweet paprika, chilli, tomato sauce and salt. Squeeze lime juice and let the flavours infuse for a few minutes. Lastly, slice bok choi leaves lengthways and add them to the mix, turn the heat off, put a lid on and let it soften for a minute. It is ready to go!

To serve, fill at least 1/3 of a plate with Parsley and Pine nut tabouleh as we like keeping a good percentage of our meal raw. Then add sauteed broccoli and chipotle tossed potatoes. Serve with plenty of sauerkraut, avocado and seaweed sprinkles. Enjoy!

Wild Love,

Aiste & Joel xx