Lentils & Greens in Broth

Bay leaves contain vitamins A and C, iron, manganese and calcium. Known to help provide pain relief for migraines and headaches, and support digestion due to supporting the breakdown of proteins. Add to soups, curries, sauces and stews for a rich depth of flavour. Store bay leaves in an airtight container, in a cool, dry place.

Pesticide free, A-grade, Australian almonds, roasted in tamari (gluten-free, an alternative to soy sauce). High in potassium, folic acid, vitamin E, protein and heart-healthy fats. Great energy fuelled snack. Store in an airtight container in a cool, dry place.

These are a year-round pantry staple. Can be pre-cooked and stored in the fridge to bulk up salads during hot weather or added to hearty soups and curries in the winter months. Their quick cooking, no soaking nature makes them ideal for healthy weeknight meals. To cook, rinse first and then add to your pot with three times water to the number of lentils. Cook for 25-45 minutes, until tender and then drain excess water. Red lentils make a great source of plant-based protein as well as iron, vitamin B, folate, copper, manganese and fibre. Store dried red lentils in an airtight container and keep in a cool, dry place.

High fibre and protein legume that is full of antioxidants. Perfect for hummus or hearty salads. To prepare, add the chickpeas to a large bowl and cover with several inches of cold water, then leave to soak overnight or for at least 8 hours. As they rehydrate they will triple in size. Once soaked discard the cold water and rinse and transfer to a large pan a cover again with several inches of water then bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, usually between 1-2 hours. Firmer is better for salad and softer is better for hummus. Store dry chickpeas in an airtight container in a cool and dry place.