Pyscle Fieldtray

We are so excited to announce our partnership with Psycle, London’s leading boutique fitness studio. We have created an exclusive Psycle Fieldtray that has 4 nutritionally balanced and bangin’ recipes,  perfect for post work-out fuel, Let’s Get Freekeh, Chilli Ginger Salmon, Miso Aubergine & Greens and Butternut & Green Tahini.

1 tbsp. Extra-virgin olive oil
1 Red onion (roughly chopped)
1 Cup Pine Nuts
1 Cup Cracked Freekeh
1 Clove Garlic, Pressed or Minced
½ tsp. Salt
¼ tsp. Cumin
2-3 Vegetable Stock / Water
½ Lemon
1 Bunch Fresh Coriander
Handful of Mint


  1. Warm 1 tbsp. olive oil in a heavy-bottomed saucepan.
  2. Add the red onion then pine nuts and cook for 3 minutes, stirring occasionally.
  3. Add the freekeh and sauté for 2 minutes, then add the garlic, cumin and salt, and sauté for 1 more minute. Add vegetable broth, raise the heat and bring the mixture a boil, then reduce heat to medium-low, cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until freekeh is tender to the bite, 30-40 minutes.
  4. Drain off any excess liquid, cover and set aside for 5 minutes.
  5. Fluff with a fork and season with salt, pepper and juice of ½ a lemon to taste. Add fresh herbs (mint & coriander).

2 tbsp. Tamari
2 tsp. Maple Syrup
1 tbsp. Rice Vinegar
1 heaped tsp. Finely Chopped Garlic, approx. 2 cloves
1 heaped tsp. Finely Chopped Ginger
1 heaped tsp. Finely Chopped Medium Heat Red Chilli
2 heaped tsp. Mixed Black & White Sesame Seeds
1 tbsp. Sesame Oil

The Salmon
4 Salmon Fillets, Weighing About 140g Each
1 Lime Cut Into Wedges
Handful of Coriander Leaves, Roughly Chopped
2 Spring Onions, Sliced
1 Medium Red Chilli, Sliced


  1. Heat the oven to 220c
  2. Mix all the ingredients for the marinade in a bowl.
  3. Rub the salmon in the chilli ginger garlic marinade and leave for 5-10 minutes.
  4. Line an oven tray with baking parchment and bake the salmon for 8-10 mins until just cooked through.
  5. Transfer to a serving dish along with all the juicy marinade goodness.
  6. Squeeze the lime on the salmon, add the spring onions, chopped coriander & sliced red chill

1 Aubergine, Roughly Cut Into Triangles
5 leeks, Chopped Into 1cm Rings.
1 Hispi Cabbage, Roughly Sliced
1 tbsp. Schichimi
1 tbsp. Black Sesame Seeds
1 Bunch Fresh Coriander
2 Spring Onions, Sliced 

1 tbsp. White Miso – heaped teaspoon
1 tbsp. Rice Vinegar
1cm block of ginger finely chopped
1 Tbps. Sesame oil
1 Tbps. Tamari
2 Tsp. Maple


  1. Pre-heat the oven to 180c
  2. Place all of the veg (aubergine, leeks & hispi) into a baking sheet. Drizzle over Olive Oil and seasoning.
  3. Cover with foil and roast for 30 minutes.
  4. Now, make the dressing, by mixing all the ingredients, easy.
  5. After 30 minutes, remove the veg. from the oven and pour over the dressing. Remove the foil and return to the oven at 220c for 5 minutes.
  6. Garnish with shichimi, sesame seeds, coriander and spring onions.

1 Medium acorn squash or 1 large kabocha, halved, seeded and sliced 1 inch thick
1 tbsp. Extra-Virgin Olive Oil
½ tsp. Ground Cumin
2 tbsp. pistachios, roughly chopped
1 Bunch Coriander, roughly chopped
¼ tsp. Salt
1 Bunch Fresh Coriander (25g)
1 Bunch Fresh Parsley (25g)
½ Cup Tahini
½ Cup Water
¼ Cup Olive Oil
2 tsp. Lemon Zest
¼ Cup Lemon Juice
2 Cloves Garlic
Salt (to taste)


  1. Pre-heat the oven to 200c.
  2. Place the squash onto a baking sheet and toss with oil, cumin and salt. Roast in the over for 30-40 minutes.
  3. While roasting, make the Green Tahini. Blend all the ingredients until smooth, add seasoning & lemon juice to taste.
  4. Remove squash from oven and drizzle over Green Tahini, coriander, pistachios and seasoning.