This week’s Grub In The Time Of Corona recipe column is brought to you by Raw Press and contains some immunity boosting recipe ideas that only require store-cupboard ingredients.

Raw Press is a London-based cafe and juice bar, specialising in delicious plant-based food made with simple ingredients and a whole lotta love. They have kindly given us the secret recipes to three of their most popular dishes and – baddabing baddaboom! – these recipes can be made with things that you probably already have lying around the kitchen.

You can order from Raw Press via Deliveroo or direct from their website. Make sure to check out their Immunity Store and their Pantry Staples – both potential lifesavers during this lockdown. They’re also doing some pretty special Easter Eggs – one comes with a Golden Latte Halva filling, and the other is a Medicinal Mushroom ‘Nutella’ flavour. Can’t go wrong.

Here are the recipes:

Turmeric Kitchari 

Kitchari is a traditional cleansing Ayurvedic dish made with mung beans, rice and healing spices. It is simple, nourishing and easy for the body to digest! This is a perfect supper for boosting your immunity while using up those store cupboard ingredients.

Prep: 10 mins | Cook: 30 mins | Serves: 6 – 8


  • 125g brown basmati rice
  • 250g split yellow mung beans
  • 1 can coconut milk 
  • 1 courgette cubed
  • 1 carrot sliced
  • 1 pepper sliced
  • 1 spring onion finely chopped
  • 1tbsp coconut oil
  • 2tsp coriander powder
  • 2tsp cumin seeds
  • 2tsp mustard seeds
  • 1 tsp turmeric powder
  • 1tsp ground ginger
  • 1tsp asafoetida
  • Pinch salt


  • Handful chopped coriander
  • Coconut yoghurt
  • Crispy shallots


  1. Grind seeds and spices in a pestle & mortar, set aside. 
  2. Heat the coconut oil in a large pot or rice cooker over medium heat. Add the spring onions and saute for a few minutes.
  3. Once the onions have softened, add in the vegetables.
  4. Stir in the ground spices until the vegetables are coated and pour in coconut milk.
  5. Fill the pot with water, add the rice and split mung beans. 
  6. Bring everything to a boil, then reduce the heat to low. 
  7. Cover the pot and simmer for about 30 minutes, stirring occasionally until you get a porridge-like consistency. It should be soft and creamy. Add more water if necessary. 
  8. Serve the kitchari in bowls, with a dollop coconut yoghurt, crispy shallots and coriander.

Kale Brussel Sprout Salad

This brussels sprout and kale salad is loaded with raw, nutrient-packed veggies, which are great for the immune system, as well as a few indulgences. This salad is packed with flavour and is great on its own or as a side dish with lunch or dinner. Remember, sprouts aren’t just for Christmas; they’re for life! They also freeze well so this is a great dish for now.

Prep: 5 mins | Cook: 10 mins | Serves: 8


  • 500g brussel sprouts
  • 1 large bunch of kale
  • 1tbsp Tahini
  • 1 tbsp White wine vinegar
  • 1 tsp White Miso 
  • 2 tsp  Maple syrup
  • 1 tsp Chilli flakes
  • Pinch Salt & pepper
  • Handful of almonds, chopped


  1. Destem and chop the kale, and shave the Brussels sprouts in a food processor using a mandolin attachment or slice finely.
  2. For the dressing, blend tahini, white wine vinegar, white miso, a dash of maple syrup, a pinch of chilli flakes, salt and pepper, and thin out with a little water if necessary.
  3. Mix together, massaging the kale with the dressing, and sprinkle with chopped almonds.
  4. Dry fry chopped almonds in a pan on the stove top for a few minutes until golden for extra flavour!

Sticky Oaty Granola Bars

Be a high roller and chew ya granola! The perfect store-cupboard recipe. Nuts and seeds are packed with immune boosting nutrients, too. A no bake recipe with non-perishable ingredients you can find in your pantry! These granola bars are great for the whole family for breakfast or a mid-afternoon snack. 

Prep: 5 mins | Cook: 10 mins | Makes: 20 bars


  • 550g oats
  • 160g ground almonds
  • 290g peanut butter
  • 125g raisins 
  • 50g cranberries
  • 50g apricots, chopped
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 100g maple syrup
  • 230g coconut nectar
  • Pinch of salt


  1. Mix all dry ingredients together in a large bowl.  
  2. Whisk together peanut butter, maple syrup, coconut nectar and salt.
  3. Combine wet and dry mixture, and mix well, till everything is sticky and combined.
  4. If it’s too dry, add a bit more sweetener. 
  5. Press mixture into a shallow baking dish that you’ve lined with foil, baking paper or cling wrap.
  6. Refrigerate for 4 hours or overnight.
  7. Cut into bar shapes and keep refrigerated till ready to use.
  8. They will last approx. 30+ days in the fridge.