ANCIENT GRAINS PASTA
Emmer, Einkorn and Spelt Whole-Grain Pasta are ancient grains, grains that are considered less "productive" than the modern wheat but richer in nutrients and more sustainable.
They are typically lower in gluten (though still higher in protein), as well as higher in micronutrients like minerals and antioxidants.
They have a very distinct and wonderful taste, slightly different from each other. Unlike refined white pasta, the health benefits of these grains are not lost in the milling process where the germ and the bran are preserved.
Delicious with any type of topping: with simple tomato sauce, pesto, mixed vegetables, pasta with chickpeas, pasta with beans …I can go on forever!
Little people love these pasta too…. ☺️
ORGANIC EXTRA VIRGIN OLIVE OIL
Organic, extra virgin olive oil is one of the main components of the Original Mediterranean diet.
Studies have indicated that extra virgin olive oil is anti-inflammatory, contains abundant antioxidants, and is beneficial for vasodilation.
Organic extra virgin olive oil is the least processed of all oil and as such it is rich in polyphenols.
The antioxidant activities of polyphenols in olive oil may reduce the risk of developing cancer.
A number of studies have linked high olive oil intake to maintaining healthy bones. This includes reduced risk of hip fracture and improved bone density. The mechanism behind this is also suspected to be based in polyphenols.
OATS AND MUESLI
Oats are a great source of important vitamins, minerals, fibre and antioxidants.
Porridge and Muesli are very filling and delicious and are an excellent way to start a busy day.
I also use oats in many recipes that I find online, such as chocolate and banana squares, granolas, oat biscuits.
Dark chocolate (70% plus) is rich in antioxidant and nutrients.
It contains flavonoids which are linked to many health benefits. The darker you go, the better it is!
Enjoy a few squares of delicious dark chocolate, with some nuts and a hot green tea to boost your immune system and your mood!
KUKICHA GREEN TEA
Kukicha is a Japanese Green Tea made from twigs and stems of the Camellia sinesis tea tree.
It has a slightly sweet and nutty flavour, almost no caffeine but all the health benefits of the green tea: it is rich in vitamins and minerals.
It is a powerful antioxidant and therefore the best hot drink to sip both in cold and warm weather!
HAZELNUT AND CAROB SPREAD
A delicious spread made of 91% highest quality hazelnuts, lightly roasted and stone-milled to preserve their great taste and aroma.
The only other ingredient is Carob (9%), a fruit that gives this spread a luxurious taste, similar to other well known spreads – but with no added sugar, oil or other artificial flavours and substances.
An excellent source of vitamins and minerals, this highly nutritious butter is healthy and enjoyable on its own (try it on toasted bread) or as an ingredient in other dishes.
Organic nuts are a great source of several nutrients, including vitamin E, magnesium, selenium and are rich in antioxidants.
Eating nuts on a regular basis may improve your health in many ways, such as by reducing diabetes and heart disease risk, as well as cholesterol and triglyceride levels.
YANNOH CAFFEINE FREE DRINK
Yannoh is a delicious and healthy caffeine-free drink, made from roasted cereals (barley and rye), chicory and acorns, 100% organic; because the beans are roasted at a low temperature, Yannoh has a mild flavour.
Perfect for coffee and tea lovers who don't want to exceed their caffeine intake.
A healthy, tasty comfort hot drink.
EMMER AND FAVA BEANS PASTA
Pasta made with fava beans and wheat is common across central and southern Italy, where beans grown well and, when blended with cereal flour, bring extra flavour and nutrition to pasta. Such blends were particularly important in years when the wheat harvest was poor.
Emmer (Triticum turgidum subsp. dicoccum) is an ancestor of durum wheat, and, with Einkorn and Spelt, was among the first cereals cultivated in the Fertile Crescent. It has a deliciously nutty flavour and can be eaten as a whole grain (farro) as well as ground into flour. It's ideal for cultivation in low-input farming systems and grows well in poor soils where other cereals struggle.
It tastes great with any vegetable topping but also any other sauce.