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 f lavour and benefits, including buckwheat, nut spreads and wakame
BUCKWHEAT contains nutrients including iron, protein, fibre and potassium.
It looks like a grain (and the name certainly sounds like a grain), but buckwheat is actually a seed related to rhubarb and sorrel. Perfect for people avoiding gluten, it contains no wheat and is a nourishing addition to recipes. The whole seeds and buckwheat f lour are available in the health food aisle of supermarkets.
Use buckwheat as a substitute for oats in porridge, as a nutritious side dish or ingredient in grain salads, or add to baked goods such as bread or biscuits.
We’re loving the choice of natural nut spreads and butters available to buy these days. A good source of heart-heathy fats and protein, they are brilliant in savoury sauces or indulgent desserts. We also love making our own and incorporating different f lavours such as cacao – go to donnahay.com/ blog for recipes to get you started.
If you’ve ever had a seaweed salad at a sushi bar, it was probably one of our favourite varieties, wakame. Natural wakame is a dark green dried seaweed which brings a delicate briny f lavour and silky texture to soups, noodles and salads. It’s a good source of nutrients including iodine, folate and magnesium. If you’re preparing it at home, rehydrate it first by soaking in cold water for 5–10 minutes and watch it unfurl and increase in size.
what you need to know about WAKAME why we love them… the wholefood spreads add rich f lavour, creamy texture and plenty of goodness.
almond spread cashew spread