Image source: talltreeindia Ingredients Young Pok Choi, quartered lengthwise (500 g) ‡ Leeks, halved and chopped (1 pc) ‡ Onion, finely chopped (1/2 pc) ‡ Coconut Oil (2 tbsp) ‡ Ginger, peeled and cut like matchsticks lengthwise (1 pc) ‡ Garlic, thinly sliced (2 cloves) ‡ Soy Sauce, (3 tbsp) Lemon, juiced (1 pc) ‡ ‡: available in Tall Tree Organic Subscription Method Serves 2 Heat the oil in the wok on medium to high heat and once warm enough add the leeks, ginger and onion

Image source: talltreeindia Ingredients Kale, shredded, lightly blanched (3 cups) ‡ Red Cabbage, shredded (1 cup) ‡ Carrot, Shredded (1/2 cup) ‡ Lemon, juice (2 tbsp) ‡ Coriander, fresh chopped (2 tbsp) ‡ Pumpkin Seeds, roasted (1/4 cup) Almond Butter Zest Dressing (4-5 tbsp) ‡ ‡: available in Tall Tree Organic Subscription Method Serves 2 Pour lemon juice over the kale and massage till it softens. Add the cabbage and carrot and mix well. Add the almond butter zest dressing a

Image source: talltreeindia Ingredients French Beans, halved (1/2 cup) ‡ Carrots, cut into 2 inch size pieces (1/2 cup) ‡ Mushrooms, thinly sliced (1/2 cup) ‡ Water Chestnuts, peeled and halved (1/2 cup) ‡ Garlic, peeled and thinly sliced (4 cloves) ‡ Coconut Oil (2 tsp) ‡ Black Pepper, to taste Sea Salt, to taste ‡: available in Tall Tree Organic Subscription Method Serves 2 Heat 1 tsp of the coconut oil in a frying pan over medium heat. Add the sliced garlic and fry till sl

Image source: talltreeindia Ingredients Pickled Beetroots (1 cup) ‡ Oranges, halved wedges (2-3 oranges) ‡ Rocket Arugula (1 cup) ‡ Oriental Green Mustard (1/2 cup) ‡ Ricotta Cheese (1/4 cup) ‡ Dijon Orange Vinaigrette (1/4 cup) ‡ ‡: available in Tall Tree Organic Subscription Method Serves 2 Mix the beetroot, oranges, rocket, oriental green mustard in a bowl and toss together well. Add the orange vinaigrette and toss to coat well. Crumble the ricotta over the mixture. Plate