March 20, 2024
Baker Luisa Pringle of independent Brighton cake studio Love From Luisa brings a dedication to sustainability to her modern cake design. She uses the Kayapó's PI'Y nuts in this indulgent Brazil nut & chocolate torte. |
There's no flour in the recipe, making for a dense, fudgy texture and intense chocolate flavour. It's also ideal for anyone avoiding gluten.
Our PI'Y Brazil Nuts come to us through our direct trade partnership with the Kayapó people of the Brazilian Amazon.
Harvesting abundant wild Brazil nuts is a traditional enterprise for the Kayapó that provides fairly distributed income through the Kayapó owned co-operative COOBAY. Through the fruiting season of the Brazil nut tree from December to March families travel into the forest and camp near the wild groves of huge Brazil nut trees to gather the nuts. At the same time they're policing and protecting 9 million hectares of forest.
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June 13, 2025
This vibrant take on the classic South Asian kitchari brings together split peas and pearled spelt for a protein and fibre-rich base, paired with seasonal vegetables and deeply aromatic spices.
June 13, 2025
This fragrant, comforting dish created by Hema Mavers pairs creamy flageolet beans with finely chopped seasonal vegetables in a warming tomato and spice sauce. A blend of cumin, cardamom, ginger, and other aromatic spices brings depth and complexity, balanced with a touch of citrus for brightness. Served with soft, griddle-baked wholemeal wheat and millet chapatis, it’s a nourishing meal perfect for any day of the week.
June 10, 2025
Tereza Pospíšilová's seeded crackers are delicious and easy to make, and perfectly matched with her roasted cauliflower fava bean dip. Baking your own crackers at home is a simple and brilliant way to get more seeds and fibre into your diet.
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