We started H+H as private chefs and all our clients begin with ‘Soup Service’, our one- or two-week reboot plan. The following is a simplified version of the reboot that you can make at home. Here we go back to basics using yummy, easy-to-make and easy-to-digest dishes, including hearty bone broth and vegetable-packed soups, hot porridges, smoothies and eggs for breakfast, and sweet and savoury snacks. During the reboot, you will enjoy only foods that will nourish your body, retune your taste buds and beat cravings. You’ll feel more energised and brain fog will be a thing of the past.
Get yourself a 500ml stainless-steel vacuum flask for soups and a canteen for juices and smoothies. If you can, make some time to relax and get a bit of pampering in with your taste bud reboot. Turn to here for our ultimate reset guide, which includes info on salt baths, bedtime routines and how to make the most of your reboot. Taking time out to look after yourself will help counteract the effects of a busy lifestyle, allowing you to get back to functioning optimally. Don’t be put off by the Sunday Cook-Off – kitchen time spent well will leave you more time to relax for the rest of the week.
Come back to the reboot any time you’re feeling less than your best, in need of some nourishing support, a health boost or simply a break from the temptations around. Our clients regularly return to the reboot plan as they find the recipes restorative, comforting, delicious and filling. You might find, like we do, that soups really suit you for breakfast. Batch cooking them once or twice a week, and making use of the freezer, frees up time in the evenings.
THE REBOOT PLAN
The following plan will feed two people for seven days, starting on Sunday. If you’re doing a solo reboot, you could halve the quantities in the recipes or follow the recipes, which will make double what you need for the reboot week, and freeze the extras to use at a later date (we recommend the latter to get the most out of your time in the kitchen now).
ON SATURDAY: make sure that you’ve got all the ingredients you need by the end of today. See the next page for the full shopping list.
This shopping list is designed for two people cooking from scratch and includes all the ingredients you need to cook the reboot recipes, organised into groups as you would find them in the shops or at the market. You might already have many of the ingredients in this list ready to go. If so, use up what you have first then top up later in the week rather than doing one big shop, if you prefer.
THE SUNDAY COOK-OFF: the reboot is easy if you embrace the Sunday Cook-Off as follows (see here).
After breakfast on Sunday (see table here and refrigerate your leftovers for Monday), make 1 quantity of Bone Broth (you’ll need about 4 litres of broth so top with water if you’re running a little low or don’t get enough from your bones), prepare the quinoa flakes for Quinoa Kettle Porridge and make Tahini Applejacks.
After dinner on Sunday, whiz up Cream of Tomato Soup and Superbly Simple Broccoli Soup and all three toppings. Store everything in the fridge ready for the week.
IN THE WEEK: All you need to do now is cook up Minestrone 2 Ways on Monday evening, prepare Caroby Fruit and Nut Balls on Tuesday evening and make a double batch of Super-charged Store Cupboard Spinach Soup on Thursday evening. Breakfast can be made in minutes and all your snacks are ready to go.
Bone Broth is key to this reboot. Vegetarians, remember to add other sources of protein and fats to suit you (see here).
SHOPPING LIST
Fresh fruit/veg
1 small butternut squash (500g)
5 lemons
10 onions
4 bulbs garlic
4 limes
8 avocados
1 bag fresh spinach
5 large carrots
2 leeks
2 bunches celery
4 medium courgettes
4 heads broccoli
1 medium white /green cabbage
1 turnip/swede/celeriac
2 bunches spring onions
1 bag kale/cavolo nero (about 200g)
1 punnet blueberries (or 1 small bag of frozen blueberries)
5 apples
1 banana
Frozen veg
1 × 1kg bag frozen spinach
1 small bag frozen peas /broad beans
Fresh herbs/spices
1 large piece ginger
1 large bunch coriander
1 small bunch mint
1 small bunch rosemary (or use dried rosemary)
1 large bunch parsley
1 small bunch basil
1 small bunch thyme (or use dried thyme)
1 red chilli
Dairy/meat
1 small pot coconut yoghurt/full-fat probiotic yoghurt
1 small block mature Cheddar/feta
1 small block Parmesan
12 medium eggs
3kg beef/lamb bones/chicken carcass
Dried herbs/spices
1 pack bay leaves
1 jar each of: ground cinnamon; ground turmeric; cumin seeds; ground cumin; hot smoked paprika; chilli powder/cayenne pepper
sea salt
black pepper /peppercorns
1 bottle vanilla extract
Nuts/seeds /dried fruit
ground almonds (100g)
whole almonds (100g)
unsalted whole peanuts /pecans (100g)
raisins/sultanas /dried cranberries (about 50g)
dried goji berries /mulberries (about 50g)
black sesame seeds (about 20g)
white sesame seeds (about 20g)
shelled hemp seeds (50g)
pumpkin seeds (40g)
sunflower seeds (100g)
chia seeds (50g)
flaxseeds (50g)
dessicated coconut (about 100g)
Bottles/jars/packets/tins
350g coconut oil /butter/ghee
1 bottle each of maple syrup; ACV; tamari; EVOO; balsamic vinegar
1 jar almond butter
carob powder (about 60g)
quinoa flakes (120g)
1 jar raw honey
1 tube tomato puree
2 × 400g tins tomatoes
3 × 400g tins cannellini/butter beans
1 × 400g tin borlotti beans/chickpeas
3 × 400ml tins coconut milk
dried red lentils (500g)
1 jar light tahini
quality miso paste (1 tablespoon)
coconut flour (1 tablespoon)
buckwheat/soba noodles (85g)
To help you move on from the reboot, we have also included two one-week menu plans with shopping lists at the back of the book (see here).
SUNDAY
BREAKFAST
Butternut and Almond Porridge (see here)
11AM SNACK
Tahini Applejacks (1 each, see here)
LUNCH
Big Green Frittata (see here)
4PM SNACK
Avocado Boats with Olive Oil and Balsamic Vinegar (see here)
DINNER
Quick Coconut Dahl (see here)
MONDAY
BREAKFAST
Leftover Butternut and Almond Porridge
11AM SNACK
Apple slices with nut butter
LUNCH
Cream of Tomato Soup (see here)
4PM SNACK
Leftover Big Green Frittata (½ slice per person)
DINNER
Minestrone (summer or winter, here)
TUESDAY
BREAKFAST
Quinoa Kettle Porridge (see here)
11AM SNACK
Leftover Big Green Frittata (½ slice per person)
LUNCH
Superbly Simple Broccoli Soup 3 Ways (see here)
4PM SNACK
Leftover Tahini Applejacks (1 each)
DINNER
Leftover Quick Coconut Dahl
WEDNESDAY
BREAKFAST
Leftover Cream of Tomato Soup
11AM SNACK
Caroby Fruit and Nut Balls (see here)
LUNCH
Leftover Superbly Simple Broccoli Soup 3 Ways
4PM SNACK
Avocado Boats with Lemon and Honey Drizzle (see here)
DINNER
Leftover Minestrone (summer or winter)
THURSDAY
BREAKFAST
Quinoa Kettle Porridge (see here)
11AM SNACK
Leftover Tahini Applejacks (1 each)
LUNCH
Leftover Superbly Simple Broccoli Soup 3 Ways
4PM SNACK
Caroby Fruit and Nut Balls (see here)
DINNER
Super-charged Store Cupboard Spinach Soup (make 2 quantities) (see here)
FRIDAY
BREAKFAST
Hemsley Green Machine Smoothie (make 2 quantities) (see here)
11AM SNACK
Leftover Caroby Fruit and Nut Balls
LUNCH
Leftover Super-charged Store Cupboard Spinach Soup
4PM SNACK
Leftover Hemsley Green Machine Smoothie
DINNER
Leftover Quick Coconut Dahl
SATURDAY
BREAKFAST
Sunshine Eggs with Turmeric and Lime (see here)
11AM SNACK
Avocado Boats with Olive Oil and Balsamic Vinegar
LUNCH
Leftover Superbly Simple Broccoli Soup 3 Ways
4PM SNACK
Leftover Tahini Applejacks (1 each)
DINNER
Leftover Super-charged Store Cupboard Spinach Soup