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Kombucha Margarita | Profusion
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Kombucha Margarita

Drinks

Ingredients Method

1 cup Profusion Organic Lemon & Ginger kombucha

1/2 teaspoon freshly grated ginger

1/4 cup fresh lime juice

1 cup ice

1 cup coconut water

Lime slices to garnish

Add all ingredients to a blender and blend until you get an icy consistency.

Pour into two glasses.

Garnish with a lime & enjoy straight away.

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Never know what to do with those leftover potato 🥔 skins? Why not make your own crisps!

🥔100g potato peels (from approximately 6 potatoes)
🥔1 tbsp vegetable oil
🥔½ tsp Profusion Pink Himalayan Salt
🥔Pepper, to taste
🥔½ tsp sage and onion seasonings

🥔 Preheat the oven to 200/180C fan.
🥔 On a baking tray, spread the potato peels and sprinkle with the oil and seasonings.
🥔 Bake for 20 minutes or until crisp and golden. Turn the peels over after 10 mins to help them crisp up evenly.
🥔 Remove from the oven and place in a bowl. Sprinkle over extra salt and seasonings, and mix through to coat.
🥔 Dip in your favourite plant-based dips, and enjoy!

#plantbased #organic #potatocrisps

Sweet 🤝 salty This date bark is the perfect tr

Sweet 🤝 salty

This date bark is the perfect treat to satisfy your cravings, and a sprinkle of Profusion Himalayan Salt takes it to the next level! 🌟🍫

#protein #organic

Ready to level up your protein game? 🚀 Here’s

Ready to level up your protein game? 🚀 Here’s why going organic is a no-brainer: 💪

🌱 No Pesticides
🌱 No Chemicals
🌱 More Nutrients
🌱 Better for Wildlife
🌱 Better for YOU

Go organic = feel amazing + smash those protein goals 🙌

Check out our organic protein faves on our website now! 🌐✨

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Hitting your protein goals with clean ingredients?

Hitting your protein goals with clean ingredients? Yes please! 💪💪💪

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Looking for a comforting weekend meal? We've got y

Looking for a comforting weekend meal? We've got you covered with our Plant Based Cottage Pie 👇

For the sweet potato top:
🥧 450g organic sweet potatoes, peeled and roughly chopped into chunks
🥧 30g coconut oil
🥧 ¼ tsp sea salt

For the filling:
🥧 15g coconut oil
🥧 55g onion, diced
🥧 6g garlic, minced
🥧 300g Profusion Organic Pea & Fava Protein mince
🥧 1L vegetable stock
🥧 2 tsp fresh thyme
🥧 200g mixed frozen vegetables

For the mushrooms
🥧 150g mushrooms, sliced
🥧 60ml balsamic vinegar
🥧 15ml melted coconut oil or avocado oil (sub water if avoiding oil)
🥧 1 pinch each sea salt and black pepper
🥧 3g garlic, minced

Boil sweet potato in water until tender.
Drain and mash until smooth. Add coconut oil and season with salt and pepper to taste. Loosely cover and set aside.
Preheat the oven to 220°C (200°C fan) and lightly grease a baking dish
Add the mushrooms to a shallow dish and top with balsamic vinegar, oil,, salt, pepper, and garlic. Toss to combine and let marinate for 5 minutes.
Next heat a large pot over medium heat. Once hot, add oil, onions, and garlic and sauté until lightly browned and caramelized.
Add a pinch of salt and pepper. Then add Protein Mince, vegetable broth, thyme and stir. Bring to a low boil and then reduce heat to simmer. Continue cooking for about 15-20 minutes.
While the Mince cooks, heat a large pan over medium heat. Once hot, add oil and the mushrooms with their marinade. Spread into an even layer and cook for 2-3 minutes. Turn the mushrooms and cook for a further 2-3 minutes. Remove from heat and set aside.
In the last 10 minutes of cooking the Mince, add the frozen veggies, stir, and cover to meld the flavors together. Drain off any extra vegetable stock if there is any.
Transfer the Mince mixture to your oven-safe baking dish and top with mushrooms then mashed sweet potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
Bake for 20 minutes or until the potatoes are lightly browned on top and the edges are bubbling.
Let cool briefly before serving. Enjoy!

#organic #protein #plantbased

Your perfect mid-week dinner is sorted with this P

Your perfect mid-week dinner is sorted with this Plant Based Paella 👇👇

🌾 125g Profusion Pea & Fava Protein Chunks
🌾 1 litre cold water
🌾 1 tsp salt
🌾 1 tbsp vegetable oil
🌾 1 onion, chopped
🌾 1 garlic clove, finely chopped
🌾 300g paella rice or short grain rice
🌾 1 tsp dried chilli flakes
🌾 2 tsp smoked paprika
🌾 1 vegetable stock cube, made up to 900ml
🌾 1 x 400g tin chopped tomatoes
🌾 150g runner beans, sliced on an angle
🌾 1 red pepper, roughly chopped
🌾 210g chickpeas, drained
🌾 1 lemon, juiced
🌾 Handful parsley, roughly chopped
🌾 70g green pitted olives, sliced

Empty the protein chunks into 1 litre of cold water, along with a sprinkle of salt. Set aside for 10 minutes to rehydrate.
Heat the oil in a large frying pan and cook the onion and garlic for 5 minutes, until softened.
Stir in the rice, chilli flakes and paprika, cook for a further minute, then add the stock and tomatoes. Bring to the boil and simmer for 10 minutes, stirring occasionally.
Add the runner beans, pepper, protein chunks and chickpeas, and cook for another 10 minutes. Pour over the lemon juice and scatter with the parsley and green olives.
Serve with some extra lemon wedges on the side to squeeze over. A quick and easy midweek meal that’s packed with protein!

#organic #protein #plantbased

We've got you covered all day long 🕖 #organic

We've got you covered all day long 🕖

#organic #protein

Our Protein Chunks make the perfect addition to a

Our Protein Chunks make the perfect addition to a Thai Green Curry - recipe below 👇

💚 125g Profusion Organic Pea & Fava Protein Chunks
💚 1L Vegetable stock
💚 1 teaspoon salt
💚 3 Onions, chopped
💚 2 Carrots, sliced
💚 1 Green pepper
💚 1 Can of coconut milk
💚 Oil for frying
💚 Salt & pepper

For the Thai Green Curry Paste:
💚 Juice and zest of 1 lime
💚 5cm piece of fresh ginger, peeled
💚 2 stalks of lemongrass
💚 2 cloves of garlic
💚 2 shallots
💚 1 small bunch of Thai basil
💚 1 small bunch of fresh coriander
💚 3 green chillies (to taste)
💚 1 tablespoon coconut sugar
💚 1 teaspoon coriander seeds
💚 1 teaspoon ground cumin
💚 2 teaspoons soy sauce/coconut aminos

Empty one packet of Profusion Organic Pea & Fava Protein Chunks into 1L of cold vegetable stock, along with 1 teaspoon salt (reduce if using a stock cube) for 10 minutes until the protein has rehydrated, then drain.
Meanwhile, add all of the curry paste ingredients into a food processor and blend until smooth.
Fry off half of the curry paste in a little oil over a medium heat for 5 minutes. (You can store the remaining paste in an airtight container in the fridge for future use).
Add the chunks to the pan and fry with the spice mix until the chunks are crisp on the outside.
Add the onion, carrot and green pepper and fry for a further 5 minutes.
Pour in the coconut milk, season with salt and pepper and simmer on a medium heat for 10 minutes or until the sauce is the desired thickness.
Serve with rice and top with spring onions and fresh coriander. Enjoy!

#organic #protein

Looking for a quick meal with a protein hit? Look

Looking for a quick meal with a protein hit? Look no further, our Green Pea Penne packs 22g protein per 100g and cooks in just 8 minutes! 💪💪💪

#orgnaic #protein

There's nothing better than mushrooms and avo on p

There's nothing better than mushrooms and avo on protein toast to start your Friday morning 🥑

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Organic September is the perfect time to embrace t

Organic September is the perfect time to embrace the goodness of organic products! Our line-up is packed with pure, chemical-free goodness that not only tastes amazing but also supports sustainable farming and a healthier planet. 🌍💚

#organic #goodfortheplanet

This is nacho average snack 🌟 Who knew cauliflo

This is nacho average snack 🌟 Who knew cauliflower could be this delicious? ⬇️⬇️

🌱 3 tbsp olive oil
🌱 ¾ tsp chilli powder
🌱 ¾ tsp ground cumin
🌱 ¾ tsp onion powder
🌱 1 ¼ tsp salt
🌱 1 cauliflower, cut into florets
🌱 200g medium tomatoes, diced
🌱 Bunch fresh coriander, chopped
🌱 2 tbsp pickled jalapeño peppers
🌱 2 tbsp finely chopped red onion
🌱 1 bag Profusion Protein Chunks
🌱 1 litre cold water
🌱 200g plant-based cheese, grated
🌱 150g purple cabbage, finely shredded

Preheat the oven to 200/180C fan. Line a large baking tray with parchment paper.
Empty the protein chunks into 1 litre of cold water, along with 1 tsp salt. Set aside for 10 minutes to rehydrate. After 10 minutes, drain the protein chunks.
Combine the oil, chilli powder, cumin, onion powder and ⅛ tsp salt in a large bowl. Add the cauliflower florets and rehydrated protein chunks, and gently toss to coat.
Spread the ingredients onto the prepared baking tray in a even layer. Place in the oven and cook for 15-20 minutes or until the cauliflower is tender and starting to brown.
Meanwhile, combine the tomato, coriander, jalapeños, onion, cabbage and the remaining ⅛ teaspoon salt in a small bowl to create a salsa.
Top the cauliflower and protein chunks with the plant-based cheese and place back into the oven for a further 5 minutes, or until the cheese has melted.
Remove from the oven and top with the salsa mixture. Enjoy with friends as a delicious high protein plant-based sharer!

#PlantProtein #PlantBased #Organic

How are you spending your Bank Holiday🤔? Let us

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Fire up the grill and let your taste buds go on a

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