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Fermented Supergreens Bowl

Fermented Supergreens Bowl 

  • Quinoa 
  • Chopped cucumber 
  • Edamame beans 
  • Crispy baked courgette (recipe below) 
  • Garlicky greens - green beans, broccoli, garlic, red onion 
  • Lemon garlic tempeh (recipe below) 
  • Creamy avocado and walnut pesto (recipe below) 
  • Supergreens with Spirulina Superkraut 


Crispy baked courgette 


  • 2 courgettes, sliced into 1/4-inch rounds 
  • 1 Tbsp olive oil 
  • 1 cup ground cashews 
  • 1/4 cup nutritional yeast 
  • 1/4 tsp mustard powder 
  • 1tspgarlic powder 
  • Olive oil (spray) 


  1. Preheat oven to 200 C. 
  2. Line baking sheets with foil; lightly spray with cooking spray and set aside. 
  3. In a large mixing bowl, add courgette slices, olive oil, salt and pepper. Mix well. 
  4. In a separate bowl, combine ground cashews, nutritional yeast, mustard and garlic powder. 
  5. Dip slices of zucchini in cashew mixture and coat on both sides, pressing on the coating to stick. 
  6. Place the zucchini slices in a single layer on the prepared baking sheets. 
  7. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture. 
  8. Bake for 10 minutes, turn slices over and continue to bake for 8 to 10 minutes or until chips are golden brown. 


Lemon garlic tempeh: 


  • 1 teaspoons coconut oil 
  • 1 (8 oz) pack tempeh, thinly sliced into strips 
  • 1 lemon, juiced 
  • 4 cloves of garlic, minced 
  • 1/4 teaspoon fresh ginger, grated 
  • 1/4 teaspoon ground cumin 
  • 1/4 teaspoon dried Italian seasoning 
  • 1 Tbsp maple syrup 
  • Salt and pepper to taste 


  1. Melt coconut oil in a large frying pan over medium heat. Add tempeh strips and cook for 2-3 minutes, flip and cook for another 2 minutes or until both sides are brown. 
  2. While tempeh is browning, whisk together the lemon juice, garlic, ginger, cumin, Italian seasoning and maple syrup in a small bowl. 
  3. Once tempeh has browned add the lemony garlic mixture. Stir to coat. Cook for 2-3 minutes. Remove from heat. Add salt and pepper to taste. 


Creamy avocado walnut pesto 


  • 1 cup walnuts 
  • 1 1/2 cups packed greens (spinach, basil, parsley, anything you like) 
  • 1/2 avocado 
  • 1/2 cup nutritional yeast 
  • 2 Tbsp water (or more depending on how you like the consistency) 
  • 1 clove garlic 
  • Juice of 1 lemon 
  • Salt and pepper to taste 


  1. Toast the walnuts in a small dry pan over low heat – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). 
  2. In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth, keeping a little bit of texture. 


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