Articles
Peanut butter has long been enjoyed alongside jam. There is no doubting that this partnership is a match made in heaven, but there are so many other ways to use this fantastic ingredient!
We stock a wide range nut butters. We aim to stock nut butters that are free from preservatives, additives and sugar! Great for use in both sweet and savoury dishes. Here are some fine examples of how to use peanut butter:
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Miso has long been coveted by the Japanese for its nutritional benefits. This smooth paste is made by fermenting soya beans or other grains with Koji, which is the culture created from rice and/or soya that have been inoculated with the Aspergillus oryzae fermentation culture.
Miso is a good source of protein as well as being a versatile flavouring.
We stock a variety of different strengths of miso. Lighter coloured miso tends to have a softer flavour, whereas darker misos are saltier.
Just dilute a few teaspoons with water to make a stock or broth. Alternatively mix the miso paste directly with vinegar and other seasonings to create tasty dressings.
There are so many different ways that you can use this umami flavoured ingredient. Here are just a few suggestions!
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Seaweed has long been a popular addition to Asian cuisine, but it has only just begun to break into the mainstream Western food market. For many it conjures up an image of the plants you find washed up on the beach. These sea vegetables are really good for you and can be used in lots of different dishes. There is a misconception that seaweed is in some way fishy in flavour. This is not the case. It has a savoury, complex ‘umami’ taste, that some find challenging at first, but is actually mild and very palatable.
Check out ten of our favourite seaweed recipes:
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50g pack. A highly convenient, economical and versatile ingredient in the kitchen which could sit well alongside your herbs and spices! More Info >
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We all know how great nuts are for us! They are a good source of protein and dietary fibre. They also contain essential fatty acids, which are important for maintaining and healthy heart and body.
We sell a huge range of nuts in lots of different forms. This includes nut powders! We get a lot of questions as to how to use nut powders, so here are some of our favourite recipes!
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Onion powder is a highly convenient natural flavouring for all kinds of dishes. It also blends very well with garlic powder and spices to create an endless variety of savoury seasonings, suitable for both vegetarian, meat and fish recipes.
Onion in powdered form allows you to add flavour to sauces, dips, soups and other recipes where a smooth overall texture is required.
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Seaweed has long been a popular addition to Asian cuisine, but it has only just begun to break into the mainstream Western food market. For many it conjures up an image of the plants you find washed up on the beach. These sea vegetables are really good for you and can be used in lots of different dishes. There is a misconception that seaweed is in some way fishy in flavour. This is not the case. It has a savoury, complex ‘umami’ taste, that some find challenging at first, but is actually mild and very palatable.
Check out ten of our favourite seaweed recipes:
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Often, our first thoughts of sprouted seeds in food come from childhood memories of egg and cress sandwiches on summer picnics. Then as adults, many of us eat ‘bean sprouts’ in stir-fries with noodles. These are the older brothers and sisters of the young sprouted mung bean. Seeds that have begun to sprout are just at that critical point of growth where they are producing high levels of nutrients such as Chlorophyll, Vitamin C, Folic Acid, Phosphorous, Magnesium and Potassium. This makes them a useful addition to the diet.
Seeds that germinate quickly, and are therefore great for beginners, are alfalfa, lentil and mung bean. Use organic beans, lentils and seeds whenever possible and rinse your sprouts twice a day in fresh, cold water.
Sprouted seeds can be added raw to salads, sandwiches and sprinkled onto soups or noodles. The larger sprouted seeds such as chickpea, aduki and snow pea, can be stir-fried quickly towards the end of cooking.
So, why not get germinating now! Here are some recipes to get you started…
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Xylitol has been featured a lot in the media recently. It is causing a lot of excitement not only because it is a great sugar alternative, but because it is thought to have a positive impact on dental health!
But many people are unfamiliar with what Xylitol is. There are so many options for healthier sugar alternatives, that it is hard to know which one is best for you! Here we show you how to use this amazing sweetener and some unknown facts about it!
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Yacon is a natural sweetener. It comes from a root vegetable from Peru similar to a sweet potato, but much sweeter. It comes in the form of flakes or syrup.
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