WE DO IT BY FOLLOWING THESE STEPS:

1. Put on clean gloves and gather all equipment and almond butter in Sink 3
2. Remove the Almond Butter lid and place the funnel in the FIFO bottle
3. Pour the almond butter into the bottle through the funnel until it's full
4. Remove the funnel and tighten the lid of the FIFO bottle
5. Wipe down the outside of the almond butter bottle with water
6. Place the FIFO bottle into a 1/9 canteen, DISPENSING LID DOWN
7. Wash all equipment and the Sink with dish washing liquid, then place them in the high temp sanitizer
8. Change your gloves

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REMEMBER:

• If almond butter is lumpy or separated when it is opened, stir to get right texture - Do not let any lumps go into the FIFO bottle as it will block the nozzle
• There is no day dot sticker needed, but the FIFO bottle should be washed EVERY TIME IT IS EMPTIED. Do not top up the bottles while using
• THESE BOTTLES SHOULD NOT BE USED FOR ANYTHING EXCEPT ALMOND BUTTER

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TIP:

IF the bottom of the Almond Butter container is very lumpy or has become a solid mass, blend it in the red blender can to get the right texture.

Rinse thoroughly. Cut off the ends of the cucumber.

Rinse each carrot thoroughly using the colander. Make sure there is no dirt left to prevent contamination(!). Cut off top and bottom.

Cut of the bottom and rinse each stem thoroughly.

Rinse all leaves thoroughly using the colander.

Rinse thoroughly using the colander.

Fill the elderflower bottle with the concentrated elderflower mix-up to a 1/5 of the bottle. Then fill up with cold water to the top.

Make sure no dirt is on the turmeric(!). Cut it into equally sized pieces of 10 g. Do not throw anything out even though it is less than 10g – these pieces are still usable.

Make sure no dirt is on the ginger(!). Cut it into equally sized pieces of 10 g. Do not throw anything out even though it is less than 10g – these pieces are still usable.

Make notice of the top and bottom of the passion fruit, and then cut it in half making sure either the top or the bottom is in the halves.

Rinse thoroughly. Cut off the top and bottom. Cut the lemon in half and place each half on the flat side. Cut these in half again so you have 4 equally sized pieces.

Cut off the top and the bottom of the pineapple. Place it on one of the flat sides and cut off the peel in thin slices. Make sure there is no peel left. Cut the pineapple in half from top to bottom and place one half on the flat side. Slice this half into 5 equally sized pieces and repeat with the other half.

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Rinse thoroughly. Cut off each end of the banana. Slice the peel open with a thin cut from the top to the bottom of the banana – but don’t remove it. Slice the banana into 4 equally sized pieces.

Cut the top and bottom off the kiwi. Place it on one of the flat sides and cut off the peel in thin slices. Make sure there is no peel left. Slice the kiwi into 3 even sized slices.

Rinse thoroughly. Cut off the top of the avocado. Slice the avocado in half around the stone and twist it open. Remove the stone.

WE DO IT BY THE FOLLOWING STEPS:

1. Add 15 grams of washed basil leave (remove stem)
2. Add 2 cloves of sliced garlic (4 pieces each)
3. Add 12 grams of Salt
4. Add 2 grams of Black Pebber
5. Add Red Vinegar up to 175ml mark
6. Add Vegetable Oil up to 325ml mark
7. Add Olive Oil up to 475ml mark
8. Blend for 1-2 minutes until desired texture

Take the edamame out of the bag and place it in a 1/4 GN food container, pour boiling water over it. Drain the water after 5 minutes

Take out the 1 kg bag of red onion and put them in a 1/4 plastic canteen. Add 200g of sugar and steam 1 liter of vinegar to its boiling point and pour it over the red onions. Place them in the fridge overnight.

WE DO IT BY FOLLOWING THESE STEPS:

1. Fill blender to 24oz line with cold water from the tap
2. Use the ‘MATCHA’ cup measure to place 2 FLAT scoops of matcha into the blender can
3. Place blender can on the blender station and blend for 30 seconds
4. Pour into 32oz squeeze bottle and add day dot sticker (write on sticker: day and date prep was made + product name e.g. Friday 01/02 Matcha)
5. Store in the coffee fridge for a maximum of 2 days

REMEMBER:

• ‍‍Store the Matcha Liquid in the milk fridge after use and overnight

1. Pour 1500ml of milk into measuring jug
2. Pour in 400ml Vanilla milk
3. Pour 1 can of condensed milk (370g) into the jug
4. Whisk and mix well
5. Pour into 2 Spanish mix bottles
6. 48 hour expiry, always keep in the fridge

REMEMBER:

• ‍‍Store the Spanish Latte Premix in the milk fridge after use and overnight

We do it by following these steps:

1. weigh out 150g of Single Origin beans
2. set EK 43 grinder to number 7.0
3. Place paper filter into basket
4. Ensure hopper gate is closed and add beans to hopper
5. Start motor on EK grinder, place basket with filter paper under the grinder and release the hopper gate to grind the coffee dose into the filter paper
6. Level ground coffee in basket and insert the filter in the brewer
7. Weigh out 450g of ice and add it to the clean coffee dispenser
8. Place a clean 2.5 liter coffee dispenser into position and start the brew process by pressing button no.2
9. Ensure that all ice has melted otherwise stir to break all the ice down
10. Once brew is complete, set the timer for 2 hours- when alarm sounds after 2 hours discard the batch and make fresh one

WE DO IT BY FOLLOWING THESE STEPS:

1. Wash the Blueberries in a colander in the sink
2. Place the Blueberries in a 1/9 Canteen
3. Store in fridge

REMEMBER:

1. The Blueberries shelf life can be found on the Blueberry packaging.

WE DO IT BY FOLLOWING THESE STEPS:

1. Open the tub of Compote
2. Pour the Compote into a 1/9 Canteen
3. Store in fridge

REMEMBER:

1. The Compote will last 48 hours. You MUST use a day sticker

WE DO IT BY FOLLOWING THESE STEPS:

1. Open the tub of Yoghurt
2. Pour the Yoghurt into a 1/6 Canteen
3. Store in fridge

REMEMBER:

1. The Yoghurt will last 48 hours. You MUST use a day sticker

WE DO IT BY FOLLOWING THESE STEPS:

1. Pour one bag of oat mix into a 1/4 canteen
2. Shake vigorously 1 full carton of Sproud & add to the canteen
3. Mix well with a spoon and place a lid & day sticker on the canteen
4. Store overnight in fridge
5. Mix well to incorporate all liquid before serving the next morning

REMEMBER:

1. The Overnight Oats will last 48 hours. You MUST use a day sticker
2. You will need to make the Overnight Oats the day before, so it has time to soak.
3. One batch = 11 portions. If you need more, make multiples.
4. Once prepped, Overnight Oats must stay refrigerated at all times – in the BOH fridge or the Juice Station drawer.
5. Ensure you shake the Sproud very well to avoid any lumps in the Overnight Oats
6. Mix the Overnight Oats thoroughly when you make it & when you get it out the next day to combine all loose milk.

WE DO IT BY THE FOLLOWING STEPS:

1. Place 400g of Feta Cheese in a clean container.
2. Add 2 tsp of oregano to the feta cheese.
3. Add 2 tbsp olive oil to the mix.
4. Mix well all the ingredients until well combined.
   Shelf-life: 3 days 

WE DO IT BY FOLLOWING THESE STEPS:

1. Open a Sriracha and twist the lid off
2. Pour the Sriracha into a 12oz squeeze bottle
3. Store in fridge

REMEMBER:

1. To store in fridge when not being used

WE DO IT BY FOLLOWING THESE STEPS:

1. Fill 1/9th canteen to the line with the cream cheese – 600g cheese will fill 1 canteen
2. To fill 3 canteens you will need 2 tubs of cream cheese
3. Store spare canteens with the lid on in the fridge until needed.

REMEMBER:

1. The extra prep must be kept in the fridge with the lid on
2. Canteens must be wasted after 3 hours in the cooling grave – use a timer for this

WE DO IT BY FOLLOWING THESE STEPS:

1. Mash 20 eggs in large bowl until large even sized chunks
2. Weigh 315g chilled mayonnaise into the bowl
3. Slice 3 spring onions (or half bundle) finely and add to the bowl
4. Grind 8 grinds of salt and 8 grinds of pepper into the bowl
5. Mix gently and place in canteens

REMEMBER:

1. Do not mash the chilled eggs too small, they should be up to 2-5cm size chunks
2. You must weigh the chilled mayonnaise
3. The extra prep must be kept in the fridge with the lid on‍
4. Canteens of egg mix must be wasted after 3 hours in the cooling grave – use a timer for this.
5. Use correct utensils, not hands or yellow cups

WE DO IT BY FOLLOWING THESE STEPS:

1. Fill blender to 12oz line with cold water
2. Fill Blueberry Syrup up to the 18oz line
3. Add 1 tsp of Blue Spirulina
4. Place blender can on the blender station and blend for 5 seconds
5. Pour into 24oz squeeze bottle and add day dot sticker (write on sticker: day and date prep was made, + product name e.g. 'Friday 01/02 Blueberry')
6. Store in the coffee fridge for a maximum of 2 days.

REMEMBER:

• Blueberry concentrate must be kept in the fridge overnight
• You must stick a day sticker on the squeeze bottle as soon as it is prepped, with date and name labelled
• Do not use Blueberry Concentrate longer than 2 days
• Always shake the bottle before EVERY DRINK

WE DO IT BY FOLLOWING THESE STEPS:

1. Fill blender to 12oz line with cold water
2. Fill Lavender Syrup up to the 18oz line
3. Add 1 tsp of Blue Spirulina
4. Add 3 tsp of Beetroot Powder
5. Place blender can on the blender station and blend for 5 seconds
6. Pour into 24oz squeeze bottle and add day dot sticker (write on sticker: day and date prep was made, + product name e.g. 'Friday 01/02 Lavender')
7. Store in the coffee fridge for a maximum of 2 days.

REMEMBER:

• Lavender concentrate must be kept in the fridge overnight
• You must stick a day sticker on the squeeze bottle as soon as it is prepped, with date and name labelled
• Do not use lavender concentrate longer than 2 days
• Always shake the bottle before EVERY DRINK

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WE DO IT BY FOLLOWING THESE STEPS:

1. Cut of the top and the bottom of the Grapefruit
2. Place it on one of the flat sides and cut in half
3. Place one half on the flat side. Slice this half into 5 equally sized pieces and repeat with the other half.
4. One grapefruit = 10 pcs.
5. Store in small canteen in coffee fridge.

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