NOODLE POT JARS

• 35 g kelp noodles
• 2 tablespoons grated ginger
• 1 tablespoon chopped coriander
• 1 teaspoon coconut oil
• 1 tablespoon miso paste
• 1 handful assorted steamed veggies (such as green beans, broccoli, or cabbage)
• 1 handful assorted raw veggies (such as mushrooms, bok choy, or grated carrot)
• 1 lime wedge

1. Rinse and drain the kelp noodles.
2. Add everything to the heatproof jar, and keep refrigerated until ready to eat.
3. When ready, boil the kettle and remove the lime wedge from the jar.
4. Let the boiled water sit for a minute or two before filling the jar (leave a few cms gap at the top so it doesn’t overflow).
5. Stir, cover with the lid, and let sit five minutes.
6. Squeeze in lime juice, stir again and enjoy!

• ½ cup full fat coconut milk
• 2 teaspoons garam masala or medium curry powder
• ½ teaspoon ground turmeric or freshly grated turmeric
• 1 small garlic clove, finely minced
• 1 pinch chili flakes or cayenne
• 2 tablespoons grated ginger squeezed to get 1 tablespoon ginger juice
• 1 tablespoon tamari
• 1 small handful coriander leaves
• 1 or 2 spring onions, thinly sliced
• 1 hard boiled egg, quartered
• 1 handful butternut pumpkin noodles (grated with a peeler or use a spiralizer)
• 1 handful spinach leaves
• 1 lime wedge

1. Combine all ingredients in a heatproof jar and refrigerate until ready to eat.
2. When ready, boil the kettle and remove the lime wedge from the jar.
3. Let the boiled water sit for a minute or two before filling the jar (leave a few cms gap at the top so it doesn’t overflow).
4. Stir, cover and let sit five minutes.
5. Remove the lid, stir again, squeeze in the lime juice and enjoy.

• 1 small garlic clove, finely minced
• 1-2 tablespoons very finely chopped red onion or shallot
• 6 tablespoons cooked quinoa
• 1 small zucchini, roughly grated or spiralized
• ¾ cups leftover tomato sauce
• ¼ teaspoon dried oregano or thyme
• generous pinch sea salt and black pepper
• pinch chili flakes or cayenne
• 1 tablespoon grated parmesan
• 1 small handful basil leaves
• optional: 4 chopped olives or sundried tomatoes

1. Combine all ingredients in a heatproof jar, and keep refrigerated until ready to eat.
2. When ready, boil the kettle and remove the basil leaves from the jar.
3. Let the boiled water sit for a minute or two before adding it to the jar, leaving a few cms gap at the top.
4. Stir, cover and let sit five minutes.
5. Stir again, tear the basil leaves into the pot, and enjoy.

• 1 teaspoon chinese five spice powder
• 1 small handful coriander leaves a few fresh mint leaves
• 1 pinch chili flakes or cayenne
• 1 small garlic clove, finely minced
• 3 tablespoons freshly grated ginger, squeezed to get 1.5 tablespoons ginger juice
• 1 tablespoon tamari
• ¾ teaspoon toasted sesame oil
• 1-2 spring onions, thinly sliced
• 1 handful cooked shredded chicken
• 1 handful spinach leaves or shredded red cabbage
• 1 handful sliced mushrooms
• 1 small carrot, roughly grated or spiralized into carrot noodles
• 1 lime wedge

1. Combine all ingredients in a heatproof jar and refrigerate until ready to eat.
2. When ready, boil the kettle and remove the lime wedge from the jar.
3. Let the boiled water sit for a minute or two before adding it to the jar, leaving a few cms gap at the top.
4. Stir, cover and let sit five minutes.
5. Remove the lid, stir again, squeeze in the lime juice and enjoy.

*Recipe from goop.com by Hemsley Hemsley