WE’RE TALKING ABOUT…
We love cooking (and experimenting!) with a wide range of new ingredients, as well as old favourites. Here’s a sneak peek into what we’re using in the test kitchen this season.
Ingredients we’re excited about using for their nourishing benefits, including kale, matcha and puffed quinoa
BABYKALE has tender stalks, so you can eat the whole bunch with nowastage.
We’ve well and truly embraced the kale revolution and now it’s one of our everyday favourites. The leafy green is part of the brassica family which includ cabbage, brocco Brussels sprouts shares their nutrition credentials, boasting fibre, vitamins and antioxidants. Tr baby kale (right) or the hardier and darker, green or purple varieties
Wrap kale in damp paper towel and refrigerate in a plastic bag for up to five days. For regular kale, you can remove the stems before storing so it takes up less room.
what you need to know about PUFFED QUINOA
Crisp with a slightly toasted, nutty flavour, this tiny gem is made from dry quinoa that has been popped over high heat with no added fat. With no cooking required, it’s a brilliant shortcut when you want to add the goodness of quinoa to meals. Just like traditional quinoa, it’s a complete protein and a high source of fibre and nutrients including manganese, magnesium and folate. It makes a tasty, crunchy topping for salads, soups, porridge and more.
This vibrant powder has been trending on local menus recently, but the Japanese have enjoyed its earthy flavour and health benefits for centuries. Made from specially grown, finely-ground green tea leaves, matcha is whisked with water to create an uplifting drink, but we love using it to add a healthy boost to sweet treats.
why we love it…
Matcha is the whole green tea leaf ground into a powder, so you’re getting all the antioxidants.