Good Food, Good Mood

Good Food, Good Mood

Throughout the month of January, we’re celebrating good food. We believe that the new year should start with delicious food that not only tastes amazing but makes you look and feel good, so we’ve launched a range of dishes using new and fresh ingredients.

Feeling good starts from the inside and some of our new ingredients this season not only taste wonderful but are extremely good for you and come with multiple health benefits. Here are some of our favourites:


We understand that some of our customers are trying to revaluate what they eat, in particular their sources of protein, in an effort to create a more balanced diet. Plant based foods have been well documented as a healthy alternative and we think there are many benefits to this type of lifestyle, not only for our diets but also for the environment we live in. To this end we are introducing iron and calcium rich tofu to our counter this month in the form of our Edamame, Tofu and Rice Salad, served with a delicious miso dressing. We press the tofu to remove any excess water and then marinate in miso before adding it to the salad.

If you’d like to learn more about the benefits of eating tofu, the BBC’s Good Food website has a wealth of information available and we found this article particularly interesting:


Another new ingredient we are excited to be serving up in January is seaweed. Despite its recently trendy, superfood status, seaweed has been used all over the world for thousands of years. It has been a prominent part of Asian diets, particularly in Japan, Korea and China, for many years. There are thought to be over 10,000 species of seaweed, reflecting its immense diversity, both in flavour and nutritional properties. The most popular seaweed species is nori, which is dried in sheets and widely used to make sushi. Other common varieties include dulse, arame, wakame, kelp and spirulina.

Sea vegetables are full of nutrients. Coming in a multitude of colours, textures, shapes and sizes, all types contain a rich supply of minerals, most prominently calcium, copper, iodine and iron. They are also rich in protein, fibre and vitamins, specifically vitamin K and folic acid, while being low in calories and fat.

Our new Edamame, Tofu and Rice Salad features Umami seaweed which adds a delicious savoury flavour to the dish.  


Its official, we love the versatile cashew nut. January see us using it as a replacement protein in ‘Mayonnaise’ and as a sweet cake frosting. We soak the cashews in hot water for a few hours before draining them and blitzing at high speed to produce a paste. For the ‘Mayonnaise’ we add agave, mustard and a little vinegar. We use the same soaking process for our cake frosting, the chefs then add coconut milk, lemon juice, agave and vanilla and continue to blend to a smooth paste.

Because they contribute a good level of protein and are a useful source of minerals like iron and zinc, cashews make an excellent choice if you're following a vegetarian diet. They're also rich in the mineral magnesium, which is thought to improve recall and delay, age-related memory loss. Like all nuts, cashews provide an excellent source of protein, one of the main sources your body uses for energy, and it is particularly important for rebuilding muscle tissue. Plus, eating protein prevents you from getting hungry between meals, which can help you stick to a healthy eating plan.

Although many nuts are good sources of protein, cashews stand apart from the pack because of their particularly well-balanced nutritional profile. Each ounce of cashews contains 160 calories, 5 grams of protein, and 13 grams of fat. This makes them less calorie dense than other nuts such as macadamia nuts. Thus, eating cashews is an excellent snack choice for people following a low-calorie or high-protein diet.

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