Issue 44 - April 2021
Welcome...
After a series of droughts, we're now experiencing extreme rain and flooding, not seen in my lifetime. We may have record crops but many farmers are in the midst of a mice plague that threatens stored grain and planting of new crops. Our thoughts are with the many families who produce the beautiful grains and legumes we take for granted every day.
 
Closer to home, we’ve just taken a look at the legume category, with chickpeas being revealed as the new cauliflower! Legumes can easily be hidden in meals (like lentils in bolognaise), but we love seeing them featured centre-stage. Cooking dried beans, peas and lentils and freezing them is a simple way of knowing exactly what’s in your food, swapping a can of chickpeas for 120g dried. With the change in season, we love featuring our legumes in curries, soups, in warm salads and as a side dish with finely grated garlic and good olive oil. And don't forget sweet dishes – our dessert hummus is one of our most popular recipes! If you love beans, peas and lentils as much as we do, keep an eye out for our special cook-along event in May.
 
Following on from our Good Gut Week campaign we're talking gut health with Nicole Dynan in our Hot Topic - check out how whole grains and legumes feed your microbiome here.
 
Plus, check out our Spotlight with products to help stock your pantry through the cooler months.

Dr Sara Grafenauer
General Manager
What does a healthy microbiome look like?
For us, Autumn represents a shift in the foods we crave, but as we move into these cooler months it's important to continue to feed those good gut bugs to stay in tip top shape and support our immune system! But just what should we be eating for a healthy microbiome? The Gut Health Dietitian Nicole Dynan explores what to eat for optimal gut health in our Hot Topic.
Stay inspired with our new recipes this season!
With the start of a new season we've been looking to different recipes to ensure we stay inspired! We've got a whole load of new and easy recipes to make it easy for you to incorporate nutritious plant-based ingredients into your day - check out our snack selection here and plan the main event with our quick recipes perfect for lunch or dinner. We've also got plenty of warming breakfast favourites for winter and a few that are just as good hot or cold while the weather makes up it's mind. And don't forget our delicious sandwich and soup selections for lunches at home, school or back in the office!
New Campbell's Country Ladle Soup with Bone Broth
Campbell’s Country Ladle Soup with Bone Broth combines a variety of vegetables, legumes, grains and bone broth for a nourishing boost of at least 10g protein per can.
Proudly made in country Victoria, Campbell’s Country Ladle with Bone Broth is available in five delicious varieties, each providing a source of fibre and protein, collagen and more than 1 serve of vegetables per can.
Add a tin to your pantry this winter for a quick and easy meal and a delicious protein boost.
To find out more about the range, visit their website here.
McKenzie's Chick Peas
A popular pantry staple, 100% of McKenzie’s Chick Peas are sourced from local Australian farms, undergoing strict quality checks before they're packaged ready for use. Providing an array of natural benefits, McKenzie's Chick Peas are an excellent source of dietary fibre, a good source of protein and are better for you and the planet. Not to mention they can be cooked into a variety of dishes. 
Now available in 1kg bags at Coles and select Independents - ideal for batch cooking! Visit the McKenzie’s website and follow them on Facebook and Instagram for more recipe ideas and inspiration.
IN FOCUS
> What does a healthy gut microbiome look like?
FOOD NEWS 
> Stay inspired with our new recipes this season
SPOTLIGHT
> New Campbell's Country Ladle Soup with Bone Broth
> McKenzie's Chick Peas