There’s plenty to talk about in a bowl of lentils. The same goes for a handful of chia seeds or the purple of açaí. Some get called superfoods. Others have been kitchen staples for generations.
At Hg, we cook with both. Different plants bring different nutrients, flavours and textures. Bringing them together keeps healthy eating varied, and gives us plenty of room to play.
Lentils, beans and leafy greens are familiar ingredients in Mediterranean cooking. They're familiar in our kitchen, too. Lentils and beans bring plant protein and fibre, which helps keep digestion working well.
We put lentils to work in our Truffle mushroom bowl, alongside quinoa, kale and roasted pumpkin, with pomegranate and hazelnuts to finish. Beans take a different turn in our Mushroom shawarma, blended into a smooth purée beneath mushrooms, roasted onion and balsamic grapes.
Kale carries through to breakfast. We serve it with poached eggs, yoghurt and harissa oil in our Turkish eggs, and use it across our Garden Bowls, too. Those leaves also contain vitamin K, which helps maintain strong bones.
Then there’s chia. These small seeds bring fibre and ALA, a plant-based omega 3 fatty acid. Soaking gives our Blueberry Chia Pudding its creamy texture, topped with fruit and granola. We also add chia to our Pistachio matcha overnight protein oats and Matcha protein power balls. Small seeds, plenty inside.
The deep purple of açaí and ube comes partly from anthocyanins, natural plant pigments with antioxidant properties. We serve our Açaí Bowl with fresh fruit, almond butter and cacao nibs. Ube, a purple yam, brings its colour to our Ube collagen glow, blended with banana, pineapple and coconut yoghurt.
Spirulina brings another colour to the kitchen. This blue-green algae contains phycocyanin, a natural pigment with antioxidant properties. We blend it into the avocado cream in our Wild Mediterranean, alongside roasted portobello mushrooms and lemon pesto. It makes an appearance at breakfast in our Loaded Tomato Toast, too.
For us, healthy food starts with variety. Familiar ingredients, new combinations and flavours. It's what keeps us curious in the kitchen.
We’ll take care of the cooking. Eat Real.