We want to keep things simple this year. We all put too much pressure on ourselves in January – to be better, wiser, slimmer, more controlled. But this pressure is only making the state of ourselves and the planet even worse, not better.
That’s why this year, we will commit to just… chilling out a bit. Being kinder to ourselves, to each other, and to the planet.
This means taking more time to think about what we put inside our bodies. The critical relationship between our gut health and mental health is being laid to bear in a lot of new studies: modern science is rediscovering some ancient truths that have informed traditions like Ayurveda for thousands of years. Nutrition plays a huge role in our wellbeing. That’s why our 2019 menu is going focus on the relationship between gut health and mental health.
We’re beginning the year with the LOVe Burger. A proper burger, totally vegan. It’s made with a soya-beetroot patty topped with a vegan Carolina mustard mayo, our burger sauce, tomatoes, pickles, and a slice of smoked gouda-style vegan cheese.
We’re sticking to our roots and will be bringing you lots of dishes inspired by the Mediterranean diet this year. This means a menu full of plants of all colours, fresh herbs and spices, good fats, fish, meats, seeds and nuts. With fermented foods thrown in for good measure, to help make a healthy gut. To get a little more technical, this means foods that are anti-inflammatory, anti-oxidant and full of a wide variety of nutrients.
And as a bonus, this diet also helps us to leave our planet in better health. By focusing on plants rather than red meat we can reduce our carbon footprint, and by using oils, spices, herbs and seeds we make sure that eating vegetables never feels or tastes like a compromise.
Let’s be good to ourselves. Let’s love our bodies, love each other and love the planet. It’s what the world needs now.
Here’s what else is new.
Harissa Falafel Wrap
Our sweet potato falafel wrapped up with vegan garlicky aioli, a fragrant rose harissa sauce, brightly pickled red onions, lots of freshly chopped mint & parsley and crispy onions.
Back for 2019: Aubergine, black olive & rosemary meatballs in LEON tomato sauce with a vegan garlic aioli.
Chilli con Carne
A boldly flavoured chilli. British beef with black beans in a dark, rich tomato sauce spiced with ancho & chipotle chilli, cumin, and Mexican oregano.
Veggie Breakfast Box
Fresh avocado, grilled halloumi and mushrooms with two freshly poached eggs, saucy beans, and roasted tomato. Breakfast of champs.
A mini vegan bundt cake with dark chocolate, candied oranges, and a squidgy marmalade centre. Total eclipse.