Fenugreek

22 July 2021
In it’s planted form we use the leaves, cooked into simple curry's, stews, flatbreads... honestly the possibilities are endless. The beauty of using such a multiplex tasting ingredient, the simpler the preparation the better. It's only ever paired with effortless ingredients and that’s the best way to uplift and enhance fenugreeks natural flavour and your dining experience. The most popular way to consume fenugreek leaves in south asia has to be ‘aloo methi’, where the leaves are prepared with salt, turmeric, dried red chillies and chopped potatoes. This mixture is to be cooked until the potatoes are soft and that’s it. Meals like this are the definition of less is more; pure food.

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Zero Waste Cooking

23 July 2021
Food waste, the solution to the climate crisis. A global problem that has all the makings of a solution to another issue: global hunger. Where nearly a billion people go hungry worldwide, a third of our food is lost to waste.

To put this unnecessary waste into perspective the 1 billion hungry people in the world could be fed on less than a quarter of the food that is wasted in the US, UK and Europe. The best way for us to combat food waste on a consumer level is to adopt the practise of zero waste cooking.

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The International Vegetarian Union’s Vegan Nutrition Guide for Adults

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The International Vegetarian Union’s Vegan Nutrition Guide for Adults

Free material, in 2 versions:

  • For healthcare professionals
  • For non-healthcare professionals
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