Vegetable Soups with Toppers<\/strong><\/p>\n Ingredients<\/strong>: Quick Pea Soup<\/p>\n 1 tablespoon of oil Method:<\/strong> Ingredients<\/strong>: Carrot and Coriander Soup<\/p>\n 1 tablespoon of vegetable oil Method:<\/strong> Veggie Burger with Lentils & Sprouts<\/strong><\/p>\n Cooking Time: 50 minutes Ingredients:<\/strong> Method<\/strong> Mixed Veg Curry with Lentil Sprouts and Garlic and Chilli Topper<\/strong><\/p>\n Ingredients<\/strong> Method<\/strong> Veggie Pizza with Topper and Sprouts<\/strong><\/p>\n Ingredients<\/strong> Method<\/strong> Buddha Bowl with Sprouted Lentils and Garlic and Herb Salad Topper<\/strong><\/p>\n Ingredients<\/strong> 1. Heat your oven to 220c\/200c fan\/gas mark 7. GOOD4U New Year Recipes https:\/\/good4u.co\/ Vegetable Soups with Toppers Cooking Time: 20-30 minutes Serves: 4 Ingredients: Quick Pea Soup 1 tablespoon of oil 1 small onion, finely chopped 450g frozen peas 750ml vegetable stock Salt and freshly ground black pepper To serve Good4U Garlic and Herb Salad Topper Crusty bread Method: 1. Heat the oil […]<\/p>\n","protected":false},"author":5,"featured_media":663085,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-663079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ulster-rugby"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/663079","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=663079"}],"version-history":[{"count":2,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/663079\/revisions"}],"predecessor-version":[{"id":663193,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/663079\/revisions\/663193"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/663085"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=663079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=663079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=663079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2021\/12\/ui8.jpg\")
\nCooking Time<\/strong>: 20-30 minutes
\nServes: 4<\/p>\n
\n1 small onion, finely chopped
\n450g frozen peas
\n750ml vegetable stock
\nSalt and freshly ground black pepper
\nTo serve
\nGood4U Garlic and Herb Salad Topper
\nCrusty bread<\/p>\n
\n1. Heat the oil in a saucepan and cook the onion on a low heat for 4-5 minutes until soft but not brown.
\n2. Add the stock and bring to a boil.
\n3. Add in the peas, season well with salt and pepper, and bring back to a boil. Reduce the heat and simmer for 5 minutes or until the peas are cooked.
\n4. Puree the soup with a stick blender or in a liquidiser.
\n5. Serve sprinkled with Good4U Garlic and Herb Salad Topper and with crusty bread.<\/p>\n
\n1 onion, finely chopped
\n1 teaspoon of ground coriander
\n1 medium potato, peeled and diced
\n500g of carrots, peeled and chopped
\n1.25 litre of vegetable stock
\nSalt and freshly ground pepper
\nTo serve
\nCrusty bread
\nGood4U Garlic and Chilli Salad Topper
\nGood4U Sprouted Super Sprouts Salad Topper<\/p>\n
\n1. In a saucepan, fry the onion in the oil for 5 minutes until soft.
\n2. Add the potato and coriander and fry for another minute then add the carrots and vegetable stock. Season well with salt and pepper, bring to a boil then reduce the heat and simmer for 15-20 minutes until the carrots are soft.
\n3. Puree the soup with a stick blender or in a liquidiser.
\n4. Serve sprinkled with Good4U Garlic and Chilli Salad Topper and Good4U Sprouted Super Sprouts Salad Topper.<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2021\/12\/u89.jpg\")
<\/p>\n
\nServes: 4<\/p>\n
\n3 tablespoon of vegetable oil
\n1 medium red onion, finely chopped
\n\u00bd red pepper, finely chopped
\n\u00bd yellow pepper, finely chopped
\n1 pack of Good 4u Lentil Sprout Mix Salad Topper
\n1 pack Garlic and Chilli Salad Topper
\n1 x 400g can of chickpeas, rinsed and drained
\nSalt and freshly ground black pepper
\nTo serve
\n4 Brioche buns
\n4 tablespoons of tomato relish
\nLettuce leaves
\n1 Red onion, sliced
\n1 tomato, sliced
\nCucumber slices
\nGood4U Sprouted Super Sprouts Salad Topper<\/p>\n
\n1. Heat 1 tablespoon of oil in a frying pan and fry the onion and pepper for 5 minutes to soften.
\n2. In a high-speed blender puree \u00bd (90g) pack of the Sprouted Lentil Sprouts, \u00bd (65g) pack Garlic and Chilli Salad Topper and all the chick peas to a rough texture.
\n3. Add this to the pan with the saut\u00e9ed vegetable followed with the remaining half of the Garlic and Chilli and Sprouted Lentil packs and mix well together.
\n4. Season well with salt and pepper and divide the mixture into four.
\n5. Shape into balls and flatten to a burger shape and chill in the fridge for 30 minutes to firm up.
\n6. Heat the remaining 2 tablespoons of oil in a clean pan and fry the burgers for 5-7 minutes each side until golden brown and hot all the way through.
\n7. Toast the brioche buns and spread a dollop of relish on each side.
\n8. Add a few lettuce leaves to the base and sit the burger on top.
\n9. Add slices of onion, tomato, cucumber and a generous helping of Super Sprouts and add the top. Enjoy!<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2021\/12\/u810.jpg\")
\nCooking Time: 30 minutes
\nServes: 4<\/p>\n
\n1 tablespoon of vegetable oil
\n2 Red onions, peeled and chopped
\n2 cloves of garlic, finely chopped
\n2cm of fresh ginger, finely grated
\n3 freshly ground black tablespoons of medium curry powder
\n2 sweet potatoes, peeled and chopped
\n2 carrots, peeled and chopped
\n1 x 400g tin of chopped tomatoes
\n1 x 400g tin of coconut milk
\n1 courgette, chopped
\n100g green beans, halved
\n\u00bd cauliflower broken into florets
\n1 red pepper, chopped
\n1 pack of Good4U Sprouted Lentil Sprout Mix
\nTo serve
\nGood4U Garlic and Chilli Salad Topper
\nBasmati rice & naan bread<\/p>\n
\n1. Heat the oil in a large saucepan and fry the onion, garlic, and ginger for 2 minutes.
\n2. Tumble in the sweet potato and carrot and fry for another 3 minutes.
\n3. Add the curry powder and cook for another couple of minutes followed by the tinned tomatoes and coconut milk.
\n4. Add in the rest of the vegetables, bring to the boil then reduce to a simmer.
\n5. Season well with salt and pepper and cook for 10-12 minutes until the vegetables are cooked but still crunchy.
\n6. Just before serving, stir in \u00bd pack of the Lentil Sprout Mix and heat through.
\n7. Serve with boiled basmati rice, naan bread and generous scattering of Good4U Garlic and Chilli Salad Topper for extra crunch and flavour.<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2021\/12\/u811.jpg\")
\nCooking time: 30 minutes
\nServes: 1-2<\/p>\n
\n1 large sourdough pizza base
\n75ml tomato sauce\/passata
\n100g grated mozzarella
\n\u00bd ball of fresh mozzarella, sliced
\n50g mushrooms, sliced
\n\u00bc red pepper, thinly sliced
\n\u00bc yellow pepper, thinly sliced
\n\u00bc courgette, thinly sliced
\nTo serve
\nGood4U Super Seeds Salad Topper
\nGood4U Sprouted Salad Topper<\/p>\n
\n1. Preheat your oven to 220c\/200c fan\/gas mark 7 and put a large baking sheet in to heat.
\n2. Spread your pizza base with the passata and sprinkle over 2\/3 of the grated cheese.
\n3. Evenly scatter over the pizza toppings and sliced mozzarella and season with salt and pepper.
\n4. Sprinkle over the rest of the grated cheese and lift onto the hot baking sheet.
\n5. Bake for 15-20 minutes until bubbling and crisp.
\n6. Allow to cool for a couple of minutes then sprinkle with Good4U Super Seeds and Sprouted Super Sprouts and serve immediately.<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2021\/12\/u812.jpg\")
\nCooking time:
\nServes: 4<\/p>\n
\n1 small butternut squash
\n2 tablespoons of olive oil
\n\u00bd teaspoon of ground cumin
\nSalt and freshly ground black pepper
\n200g bulgur wheat
\n6 tablespoons of olive oil
\n3 tablespoons of lemon juice
\nZest of \u00bd lemon
\nSalt and freshly ground black pepper
\n1 tablespoon of chopped mint and parsley
\n2 large tomatoes, chopped
\n\u00bd cucumber, chopped
\n1 red onion, chopped
\nSalt and freshly ground black pepper
\n2 medium carrots, grated
\n100g shredded red cabbage
\n2 spring onions, sliced
\n1 ripe avocado, sliced
\nTo serve
\n1 pack of Good4U Sprouted Lentil Sprout Mix
\nGood4U Garlic and Herb Salad Topper<\/p>\n
\n2. Peel and chop the butternut squash into 2cm dice, drizzle with olive oil, season with salt and pepper and spread on a large baking sheet.
\n3. Roast for 10-15 minutes until soft and slightly caramelised.
\n4. Put the bulgur wheat in a heatproof bowl and cover with boiling water covering to about 2cm.
\n5. Soak for 20-30 minutes until the grains are tender. If all the water has not been absorbed, drain well in a sieve.
\n6. Mix the olive oil, lemon juice, lemon zest, a little salt and freshly ground black pepper and chopped herbs in a small bowl.
\n7. Drizzle 3 tablespoons of the vinaigrette over the bulgur wheat, mix well and reserve the rest.
\n8. Put the tomatoes, cucumber and red onion in a bowl, drizzle with olive oil and season well with salt and freshly ground black pepper.
\n9. Divide the bulgur wheat salad between four bowls.
\n10. Top each bowl with the roast squash, grated carrots, red cabbage and spring onions, tomato, and cucumber salad, sliced avocado and the Good4U Sprouted Lentil Sprout Mix.
\n11. Drizzle over the remaining vinaigrette and scatter over some Good4U Garlic and Herb Salad Topper and serve immediately.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"