Soulara adds soul to meal delivery

Earthen Seer Curry, Prairie Dreams Penne & Cheese, Healing Tumeric Soup. These dishes were the content of our fridge the other day. No, we didn’t spend hours in the kitchen prepping, or a fortune at the markets on organic fruit and veg. We cheated.

Soulara’s plant-based meals are redefining the phrase pre-made, with a range of healthy, nutritious dishes that you don’t have to anything other than order to eat. Yes, we’re still smug about the way our fridge looked, stocked with kombucha, cold pressed juices, Jungle Currys and bliss balls.

We all know healthy living is the way to go, but who has the time to do it yourself? Soulara is outsourcing for the soul and stomach. This is not about a diet, or quick cleanse, Soulara founder Yuki Thomas wants to share the benefits of plant-based living with as many people as possible, in a no fuss, stress free style. Thomas kick started Australia’s first 100% plant-based meal delivery service back in 2017, bringing on board nutritionists to create well balanced, plant-powered meals.

What to expect? You might start your day with Mystic Black Rice pudding – coconut yoghurt, kiwi fruit and edible flowers included. Snack on Reishi mushroom and cacao bliss bites (hidden vegetables at their best!), squeeze in a Sunshine Booster Orange Juice, before a Prairie Dreams cashew and sunflower seed penne pasta lunch dish. Golden Coconut dahl, Moon Bay quinoa cakes, Juan’s Mexican red beans or a lentil soup for dinner. There are plenty of options, lots of flavour and generous servings. You won’t starve, instead you’ll nourish your mind and body.

So how much does it cost? Choose from 9, 12, 15 or even 18 meals per week, the more you buy, the less it costs, so if you’re looking at 9 meals, that’s $11.50 each, dropping down to $9.50 each for 18 meals.

Learn more about founder Yuki Thomas’ story with our DA interview here.

Soulara
From $9.50 per meal
https://www.soulara.com.au

About the author

Lisa used to use Sydney as a base to drop off souvenirs before heading off on the next adventure but these days she’s got her feet almost on the ground, with a desire to try every high tea in Sydney, and a cute cavoodle puppy at home. Travel writer, photographer and Kitchen Aid freak, she loves to eat, bake and write.

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