Kale can be eaten raw or cooked and has ben around for a long time even the romans ate it. Make kale chips, add it to your smoothies, pasta or soup.

This loaf combines the benefits of whole flour with its wheat germ intact and wholegrain cereals.

Shallots make a great addition to stir-fries, sautés, salads, soups, side dishes, and casseroles, and are often paired with garlic. Combine them with olive oil and balsamic vinegar and add fresh herbs like rosemary and thyme to create marinades and sauces for your meat dishes.