Why pulses?
Learn about this over-looked super food and how we use them to create great-tasting healthy meal bases.
Our goal is to turn nature’s healthiest and most sustainable protein source into irresistibly tasty, time-saving meal solutions.
From many years of experience we realised that cooking pulses so they taste truly amazing takes a lot of time and skill.
We are totally obsessive about the ingredients and flavour in each our carefully crafted recipes that are hand-cooked in small batches.
Why pulses?
For more than ten thousand years pulses, the dried seeds of edible legumes have been the backbone of diets for people all over the world.
These little underrated wonder seeds are incredibly good for us and they are the most sustainable protein source available. It’s time we gave pulses the attention they deserve for the sake of our health and for the future of the planet.
Good for you
Pulses are really, really good for us, and are recognised in nutritional science as a dietary corner stone for avoiding lifestyle diseases and promoting longevity. That’s because pulses, besides being high in protein, are a source of iron and a range of other nutrients including B-group vitamins, zinc, calcium and magnesium.
Pulses contain lots of fibre, both soluble and insoluble, which is great for gut health and helps lower and stabilise blood sugar.
Pulses contain zero saturated fats and lower LDL cholesterol which makes them very heart friendly.
Overall eating pulses regularly leads to:
Improved digestive health
Lower risk of heart disease
Reduced risk of and improved management of type 2 diabetes
Protection against colorectal cancer
Improved weight control
Enhanced immune function
The British Heart Foundation, Diabetes UK, Harvard School of Public Health and Nutrition, and The United Nations Food and Agricultural Administration all recommend including pulses as part of your daily diet.
Good for the planet
When they grow, legumes are so-called nitrogen fixers meaning they absorb nitrogen from the atmosphere and put it back into the soil essentially creating their own fertiliser. That makes them an essential part of crop rotation in regenerative farming systems that don’t rely on synthetic fertilisers and toxic chemicals that kill the soil and cause soil erosion — one, if not the biggest threat to future food security.
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They contain no saturated fat.
They are low in sodium (salt).
They are high in protein.
They are a good source of iron.
They are high in potassium.
They are a high-fibre food.
They are good source of folate.
They can be stored for long time.
They are a low GI food (helps to stabilise blood sugar).
They are gluten-free.
How to use our meal bases
Using our nutrition packed meal bases to create a delicious meal is incredibly simple. Just heat up it up and combine, for example, with rice or pasta along with any vegetables of choice. And velbekomme! Dinner is served.
The secret to any satisfying dish is a protein centre plus a rich and delicious sauce — and that’s exactly what you get here. Using natural sources of umami and our secret spice blends we’ve created pulse-based versions of everyones favourite meals that don’t compromise on pleasure. Food is joy!
Sourcing
When it comes to sourcing we make no compromises.
We are committed to using whole, natural ingredients only. Never anything artificial or highly processed. No protein isolates, industrial emulsifiers, stabilisers and the likes.
That means vegetable stock that contains vegetables and salt. Not all the maltodextrin, yeast extract, etc that are found in typical commercial products.
It means using natural umami flavour enhancers like UK grown fermented fava beans, shiitake mushroom powder and dried seaweed.
It means using UK grown vegetables whenever seasonally available.
It means using locally grown pulses whenever possible and otherwise from trusted growers in e.g. Spain.
It means using the best quality herbs and spices we can get our hands on.
We’ve made this commitment because:
It results in products that are really good for your body.
It gives the best possible experience for your tastebuds.
It’s better for the environment.
