Fullgreen, Fullgreen Ltd. 6F Hewlett House, 5 Havelock Terrace, London (2026)

27/08/2026

This super-light and fluffy ‘Cottage Cheese Quiche’ with a Cauli Rice Crust is layered with wilted spinach and yummy bacon bits and is high in protein and low in carbs.
(14g of Carbs, 30g of Protein and 370 kcals per big serving).

INGREDIENTS (6 Servings)
3 packs of Fullgreen Riced Cauliflower (600g / 21oz)
6 large Eggs
1 large Onion, thinly sliced
1 cup of Low-fat Cottage Cheese
1 cup of Cheddar Cheese, shredded
⅓ cup of Milk
A handful of fresh Spinach Leaves
1 cup of Bacon bits
1 tbsp Dried Italian Herbs
1 tsp of Dijon Mustard
Salt & Pepper to taste
A little Olive Oil, for cooking

HOW DO MAKE IT
1. Pre-heat the oven to 425ºF/220°C and lightly oil a tart or flan dish with Olive Oil or Baking Spray.
2. Add Cauli Rice to a mixing bowl with one beaten Egg and season. Stir together well. Then press mixture around the bottom and sides of the tart dish to make a thin base. Cook for 10 mins.
3. Frazzle-up Bacon bits with Onion, until brown. Wilt Spinach, drain and set aside.
4. In a mixing bowl, whisk 5 Eggs with Cottage Cheese, Dijon Mustard, Milk, shredded Cheddar Cheese & Italian Herbs
5. Once the crust is cooked, scatter Bacon bots, Onion & Spinach. Then gently pour in the Egg Mix.
6. Bake for 40 mins. If it’s jiggly, or liquid in the middle, bake for another 10 mins and check again.
7. Once cooked, remove the quiche from the oven, and let it cool a little before serving.
8. Serve with fresh salad & Enjoy!!

14/08/2026

This ‘Veg-strong’ Cauli Rice Salad with Tahini Dressing not only looks the part, it’s packed with fibre, plant-based protein and iron-rich - as well as being naturally low carb.

It’s lifted to fresh heights by the rich, toasty flavour of heart-healthy Tahini Dressing - that hugs every nutritious morsel.
Serve over Lamb’s Lettuce and garnish with Cilantro and Sesame Seeds for the ultimate feel-good feast.

SALAD INGREDIENTS
1 pack of Fullgreen’s Riced Broccoli &Cauliflower (200g / 7oz)
1 small Red Onion, finely sliced
2 cloves of Garlic
1 large Carrot, cut into ribbons
150g / 5oz Tenderstem Broccoli
1 can Chickpeas, drained and rinsed
A generous helping of Lambs Lettuce
Fresh Cilantro & Sesame Seeds to garnish
Olive Oil
Salt & Pepper to taste

DRESSING INGREDIENTS
2 tbsp of Light Tahini
1 clove Garlic, finely diced
1 tsp Honey (or Agave Nectar)
Juice of 1 fresh Lime
Chilli Flakes to taste
A dash of Water (optional)

HOW TO MAKE IT
Coarsely slice the Red Onion and mince the Garlic.
Heat a little oil in a non-stick frying pan or wok and cook until both Garlic and Onion are soft and lightly coloured.
Add the Broccoli and Chickpeas and cook until they are vibrant in colour, but still slightly crunchy.
Meanwhile ‘ribbon’ the Carrot using a Julienne Peeler and lower the heat under the pan before adding the Carrot ribbons and Cauli Rice to the other veg. Simply turn everything over a couple of times and turn off the heat completely.
Now to make that dressing! Simply combining all of the listed dressing ingredients and mixing using a hand blender or by shaking in a small jar until smooth. Note - you may can add a little Water to achieve a more ‘pourable’ consistency.
Pour about two thirds of the Tahini Dressing over the perfectly cooked veggies and stir so that everything is evenly coated. Then season with Salt and Pepper, to taste.
Add a bed of Lambs Lettuce to a salad bowl and top with the veg. Garnish with fresh Cilantro, Sesame Seeds and the remaining dressing
Serve and Enjoy!!

12/08/2026

💚 YUMMY CAULI RICE SALAD ! 💚 Fullgreen’s riced cauliflower is@perfect straight@from the pouch - it doesn’t need even need heating… It’s not frozen and it’s not dried - just lightly steamed so it retains that perfect rice-like texture. It’s great as a lowcarb side with any meal but did you know it’s also a great base for ‘rice’ salads…?

TRY THIS RECIPE :
- 1 pack of .official Cauli Rice (not heated)
- Seasonal veg (butternut squash, carrots, beets)
- Sliced avocado
- Lamb’s lettuce
- A handful of nuts, oilseeds or dried fruits
- Your fave dressing…
- And it’s ready!

Thanks for the recipe ♥️

fullgreen fullgreenfam caulirice vegan healthyfood healthylifestyle healthyeating yummy rice recipe idea eatyourveggies

05/08/2026

This Butter Chicken recipe is one of the easiest curries to make - and is also a little lighter than usual (we’ve replaced the thick cream with a reduced fat yoghurt and removed all that artery-clogging butter).
Pairing it with Fullgreen Cauli Rice instead of rice, swerves those pesky carbs too!

INGREDIENTS (2 Servings)

FOR THE MARINADE
½ tsp Turmeric
1 tsp Cumin
1 tsp dried Coriander
½ tsp Chilli Powder
1 tsp Garam Masala
Thumb-sized nob of grated Ginger
½ tsp Salt
1 Bay Leaf
Juice of half a Lemon
½ cup Greek Yogurt (10% fat)
1 cup Tomato Paste / Puree

TO COOK
2 packs of Fullgreen Cauliflower Rice (400g / 14oz)
400g Chicken Thighs (boneless)
1 tbsp Olive Oil
1 Onion, finely chopped
2 cloves of Garlic, minced
½ cup Greek Yogurt (10% fat)
25g of chopped cashews (optional)
A pinch of salt
Chopped Cilantro (optional)

HOW TO MAKE IT
The night before! Place all the marinade ingredients in a bowl or Tupperware and mix them together.
Cut the chicken into bite-sized pieces and coat in the marinade. Cover and leave it in the fridge until the next day…
30 minutes before serving, remove the marinated chicken and cook it on a baking tray at 200°C / 390°F for 20 mins.
Meantime in a large pan with a little oil, sauté the finely chopped Onion and Garlic (along with the Cashews) for 3 minutes - until the Onion is translucent.
Add the remaining marinade and heat-through for 10 minutes on a medium heat (adding a splash water if the sauce is too thick or sticking to the pan)
After 10 minutes, turn the heat down and add extra Greek Yoghurt, stirring continuously so it doesn’t curdle.
As soon as the Chicken is done, remove it from the oven and add it to the pan, allow it to stand in the sauce, without heat whilst you quickly microwave the Fullgreen Cauliflower Rice.
Finally, plate the Cauli Rice and top with your delicious Butter Chicken (that has no butter in it).
Sprinkle with freshly chopped Cilantro, serve and enjoy!!

31/07/2026

This impressive and delicious Cauli Rice Gnocchi recipe uses just 3 ingredients and comes together in a flash!

Golden and crispy on the outside, and soft and pillowy on the inside, they don’t need any special sauce - they’re beautiful with just a little Rosemary, Butter and wilted Spinach.

It’s crazy how easy these are to make and how tasty - so that’s dinner sorted!

GNOCCHI INGREDIENTS
1 pack of Fullgreen Riced Cauliflower (200g / 7oz)
1 cup / 120g of Gluten-free Flour (or All-purpose Wheat Flour)
1 tsp Salt

ADDITIONAL
A small handful of Spinach Leaves (20g), chopped
Fresh Rosemary
A generous nob of Butter (1 tbsp / 14g)
2 cloves of Garlic, finely chopped
A glug of Olive Oil
Parmigiano (20-30g), crumbled or grated
Salt & Pepper to taste
How To Make It

MAKING THE GNOCCHI
In a large bowl, combine the Salt and Flour together. Then add the Cauli Rice into the bowl
Flour your hands before working (and squeezing!) the Cauli Rice into the flour until it’s fully combined and the Cauli grains are no longer visible or separate.
The dough should not be ‘sticky’ so - if it is - add a little more flour and mix until it’s dry but still holding together.
Once you’re happy, dust your kitchen worktop with a little more flour and roll the dough into a log - about 1/2 an inch thick.
Cut that roll into 1-inch (gnocchi-sized) pillows. Then put these aside, on a dry plate.
The gnocchi can be stored in the fridge for 3 days, frozen, or cooked right away.

COOKING THE DISH
Heat a large nob of Butter in a skillet and cook finely chopped Garlic, Fresh Rosemary, a few chopped Spinach leaves, a little Salt and plenty of cracked Pepper.
Once the Spinach has wilted, add a little Olive Oil (sorry, additional oil is neccesary to prevent the Gnocchi from sticking even though there is already butter!). Saute until the Gnocchi are golden and crispy on the outside.
Toss with a handful of Parmigiano.
Serve immediately and ENJOY!

27/07/2026

This Mediterranean Salad with Cauli Rice is bursting with nutrients, healthy fats, fibre and flavour. Yes, it’s satisfying and healthy!
Its secret super power is a divine Greek Yoghurt, Lemon and Parsley dressing that elevates all that goodness into something you’ll crave.
It’s also low in carbs and super-easy to make, so really you have no excuse not to give it a try.

SALAD INGREDIENTS (4 servings)
2 packs of Fullgreen’s Riced Cauliflower (400g / 14oz)
1 bag of mixed Salad Leaves
4oz / 100g of Feta Cheese, crumbled
Green Olives, halved
1 Avocado, cubed
Radishes, sliced
A little chopped Parsley

DRESSING INGREDIENTS
1 tbsp of Low-fat / High-protein Greek Yoghurt
A large bunch of Fresh Parsley
1 Lemon, juiced
A glug of Olive Oil
1 tbsp White Balsamic (or another Sweet Vinegar)
3 cloves of Garlic, minced. Salt & Pepper to taste.

HOW TO
This salad is so easy to make it barely needs instructions but here goes...
Empty the Salad Leaves and Cauli Rice into a serving bowl along with chopped Avo, Radishes and Olives
Add all of the Dressing Ingredients to a blender and ‘blitz’ until smooth
Dress and toss the salad. Then crumble Feta and some additional chopped Parsely before seasoning with a little extra salt and pepper.
Now serve and ENJOY!

06/07/2026

During this tropical heatwave nobody wants to stand over a hot stove so this fresh, light coconut and lime infused ceviche salad - served over cauli rice - is the perfect solution.

It needs no cooking AT ALL; it’s bursting with flavour and checks every box on the macro list - with a strong base of lean protein, an excellent veg load, and great micronutrient diversity...

INGREDIENTS (3 Servings)
2 packs of Fullgreen’s Riced Cauliflower (14oz / 400g)
1 lb / 450g of ultra-fresh Sea Bass, Sea Bream, Hake or Tuna (your choice)
Juice of 6 fresh Limes
2 tsp of Fish Sauce
½ cup Coconut Milk
¼ White Cabbage, sliced
1 Green Mango cubed
¼ Red Onion finely diced
1 Red Chilli, thinly sliced
Handful of Cherry Tomatoes, finely chopped
Small bunch of Coriander, shredded
Small bunch of Thai Basil, shredded (optional)

HOW TO MAKE IT
Chop the Red Onion and add to a bowl with a pinch of Salt and juice from 3 of the 6 Limes
Cut your Fish into 3⁄4-inch (bite-sized) pieces and toss with the Lime and Onion before refrigerating for 45 minutes - to allow the fish to cure properly.
Whilst the Fish is curing, chop the remaning ingredients (Mango, Cabbage, Tomatoes, Coriander, Chilli, and Thai Basil) and toss them together.
After 45 minutes has passed, remove the fish from the fridge and drain the curing liquid
Add the drained, marinated fish to the other pre-chopped ingredients and pour over the juice of the remaining 3 Limes as well as the Coconut MIlk, Fish Sauce and plenty of Black Pepper.
Gently fold the ingredients together so that they’re all coated. You can make this up to 2 hours ahead, and keep it chilled but be aware the fish will continue to ‘cook’ as it sits in the dressing.
Serve over uncooked Fullgreen Cauli Rice - and ENJOY! ☺️

23/06/2026

Gotta try this tasty ‘meatless meatball’ recipe from using .official riced cauliflower…

INGREDIENTS
1 pouch (200g) Fullgreen Riced Cauliflower
65g low fat yogurt
1 egg
50g gluten free breadcrumbs
30g chickpea flour
1 garlic clove, chopped
1 tablespoon garlic powder
1 tablespoon oregano
1/2 tablespoon cayenne
Salt and pepper
300g tomato sauce

HOW TO
▫️ Mix all the ingredients and shape into balls
▫️ Fry them in a non-stick pan with a little oil
▫️ When the balls are golden, incorporate the tomato sauce. Season to taste. Cover for 5 minutes
▫️Serve and enjoy!

19/06/2026

Low-carb, super healthy Caramelised Onion, Chickpea & Cauli Rice Dip, Dip, Dip... served with crunchy veg.
Perfect to snack on whilst watching the football (yes, we’ve got World Cup fever!)…

INGREDIENTS (4 Servings)
2 packs of Fullgreen’s Riced Cauliflower (14oz / 400g)
2 Garlic Cloves, finely chopped
2 Red Onions, sliced
1 tin (14oz / 400g) of Chickpeas, drained and rinsed
1 tbsp of Tahini
Juice of 1 Lemon
2 tsp of Smoked Paprika
1 tbsp of Olive Oil
Sea Salt & Pepper
Crudites/Chopped Veggies of your choice

HOW TO MAKE IT
Preheat the oven to 390°F / 200°C
Drain and rinse the Chickpeas. Then dry them on clean kitchen towel before roasting for 15 mins on a baking sheet without any oil or spices. Remove from the oven, add the Garlic cloves and drizzle everything with a little Olive Oil and some Smoked Paprika. Roast for a further 20–25 minutes, tossing halfway through.
In the meantime, carmelise the sliced Onions in a large, non-stick frying pan, with a little Oil over medium heat. Season with Salt and Pepper and cook for 10 mins, stirring often, until the onions soften. Turn the heat down to low and continue to cook until the onions are dark brown - approx 1 hour. Keep an eye on them as the onions can easily burn. Add a splash of water to the pan if it gets too dry.
When the roasted Chickpeas and Garlic are done, place them in a food processor - with the Tahini - and pulse until they combine. Remember to save a few chickpeas to top the dip before serving!
Add the Onions, Lemon juice, and a big pinch of salt and pepper, then blend again, until smooth and creamy. Now add the Fullgreen Cauli Rice and stir everything together.
Allow the dip to fully cool whilst you chop some fresh veggies to serve alongside.
Once cooled, serve the dip in a large bowl, topped with the extra chickpeas, and accompanied with your colourful platter of veg.
ENJOY!! ☺️ !

04/06/2026

If you’re looking for low-carb meal inspo check out ‘s grid.
This insanely simple and delicious chorizo and kimchi stir fry - made with low-carb .official cauliflower rice and topped with a runny, golden-yolked organic egg and black bean rayu gives drools
…

Fullgreen

27/08/2026

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12/08/2026

05/08/2026

31/07/2026

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