Recipes

  This Christmas, try and make this with your friends and family. It's easy but it will be nice to have company when you are decorating the pine cone scales as it can be a time-consuming process.   This recipe...

  Coconut Flour is a unique ingredient to work with, every single brand will have a different consistency so if you are switching brands, use a small amount of it to check if your recipe is reaching the correct consistency. In this...

  More Delicious Ways to Enjoy Miso Apart from consuming as a soup, there are much more ways to enjoy miso!   1. Salad Dressings Miso adds a lovely savoury complexity to a vinaigrette. When making the salad, apart from...

  What's Beneficial about Miso? To a certain extent, you may think that miso is a food that has been 'pre-digested'. This is because the fungus Aspergillus and other microorganisms used in the fermentation process help metabolise proteins, carbohydrates and fats...

Miso Soup - A Traditional Japanese Soup Miso soup has been consumed by the Japanese for centuries, it is made with a seafood based stock called "dashi" into which a miso paste is mixed. Originally, miso was spread directly on food...

  You can be very creative with miso and it's not only tofu and wakame that can be floating in your miso soup. You can add diced avocado or sprinkle some herbs and spices. You can also include superfoods like...

  Everyone loves snacks! We're going to introduce a recipe for making cookies with gluten-free almond flour. Almond flour is used here, albeit not popularly consumed, due to its nutritional values and ease to use. It has fine and powdery texture and sweet and nutty...

Our sun-dried tomatoes are easy to store and simultaneously, they reserve the natural sweetness of fresh tomatoes without compromising nutrient contents. Try adding them to your daily recipe!     Suggested Recipe   150 g Cashew Butter 2 tsp. Onion Powder...

  Sauerkraut is a shredded fresh cabbage that has been fermented by various lactic acid bacteria. It has a natural sour flavour which results from the lactic acid that forms when the bacteria ferments the sugars in the cabbage (no added...